Lobster Soufflé

Lobster Soufflé

From the Kitchen of Terri Bergman

Lobster Soufflé

I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that special brunch, appetizer or dinner party.  This has the basic formula of Strata…but we kick it up a bit.  It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer.  Delicious!

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1# Lobster Cooked, *shelled and broken into small pieces
*Save shells to prepare Thermador Sauce if desired
1 Cup aged cheddar Cheese shredded
½ cup shredded Parmesan
½ loaf of a baguette (or any rustic white bread)cubed
1 tsp each of Finely minced Parsley and Green Onion (Optional)
6 eggs
½ cup butter melted
1 tsp Amazing Heat
½ tsp Dry Mustard
2 ozs of Dry sherry
1 cup Milk
1 cup Cream
1 Tbsp Butter (to sautée small pieces of garnish lobster with)

DIRECTIONS:
Prepare 6 individual ramekins by greasing.
Arrange the seafood, cheese, and bread into layers in the Ramekins (reserve Sm amt. lobster for top garnish)
Pour melted butter evenly over each mixture.
In a medium bowl beat the eggs, add the Mustard, Amazing Heat, pinch salt/pepper, milk and cream.  When well blended add the Dry Sherry.
Pour over egg mixture over individual Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approximately 40 minutes. Garnish with small reserved pieces of buttered Lobster.
Can be served in Ramekins or removed and plated on Thermador Sauce. 

Quickie Thermador, lobster shells gently boiled 2 cups stock (seafood or chicken), 10 minutes, strain, add 1 tsp AMZ Heat, 3 Tbsp Butter, ½ C Cream, warm to thicken.

Terri 

Almond Shortcakes

Almond Shortcakes

From the Kitchen of Terri Bergman

Almond Shortcakes—Berries a la Ménage à Trois with Angel Whipped Cream

Hands down this is one of my favorite childhood memories, so it is wonderful for breakfast, brunch , lunch or dinner…how is that for flexibility! The Angels Whip is so good on this and made kissed by the Angels, as everything is that includes a little meringue! This is definitely a make ahead and bring out when family or guest arrive! Enjoy!

SERVES: 12
LEVEL: Intermediate-you got this!

INGREDIENTS
Almond Shortcakes:
2 ½ cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup almond flour
8 tablespoons cold butter
1 cup whole milk
1/2 teaspoon almond extract
Almond Coarse sugar

Ingredients for topping:
2 cups raspberries
2 cups strawberries
2 cups blueberries
1/4 cup brown sugar
2 Tbsp Balsamic Vinegar


ANGEL WHIPPED CREAM:
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 eggs whites whipped to still meringues
Toasted almond slivers for garnish
mint leaves if avail.

DIRECTIONS:
Preheat oven to 400 degrees.

Add flour, sugar, baking powder, salt and almonds in a large bowl. Mix, cut in the.Add the almond extract to the milk and then add to the flour mixture. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk. Cut with a biscuit cutter or jar/glass and place onto a baking dish. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.

Mix berries, Balsamic Vinegar, sugar in a bowl and set aside for at least 10 minutes. Beat cream with sugar and vanilla until whipped.  Beat egg whites until stiff meringue stage, incorporate the two for a steady and light cream topping. To serve, slice each shortcake in half. Top the bottom with a healthy dollop of Angel cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Garnish almonds/mint -Serve & enjoy!

Terri 

Asparagus Soufflé

Asparagus Soufflé

From the Kitchen of Terri Bergman

Asparagus Soufflé

I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that large dinner party or luncheon.  This has the basic formula of Strata…but we kick it up a bit.  It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer or lunch entrée.  Delicious! 
(However, for Gluten Free, we have you covered, just separate eggs, whip whites until firm,  follow recipe but omit bread….and bake 10 mins less but same method)

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1 lb. asparagus medium chop
1 cup aged sharp cheddar shredded
½ cup shredded Parmesan
½ loaf of a baguette or white bread cubed
1 tsp each of finely minced Parsley and Green Onion (Optional)
6 eggs
1 cup milk
1 cup cream
½ cup butter melted
1 tsp The Amazing Heat
½ tsp dry mustard
2 oz. of dry sherry

DIRECTIONS:
Prepare 6 individual ramekins by greasing with butter. Roast chopped asparagus for 6-8 minutes in 400 degree oven with salt and pepper.

Reserve half of the asparagus pieces to assemble and blend half with milk and cream. Arrange the asparagus, cheese, and bread into layers in the ramekins.

Pour melted butter evenly over each mixture.  Now, In a medium bowl beat the eggs, add the mustard, Amazing Heat, pinch salt/pepper, milk/ cream/blended cooked asparagus.  When well blended add the dry sherry. Pour egg mixture over breaded Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approx 40 minutes. Can be served in Ramekins or removed and plated on (Asparagus) Béchamel Sauce. 

Béchamel Sauce
3 Tbsp. Butter
3 Tbsp.Flour
2 cups of ½ and ½ Cream
1 cup grated cheddar cheese (I like Vermont white cheddar)
¼ tsp Pummull Spice (KB)
Salt & pepper
Dash of Blazing Belle (KB)

Melt butter in saucepan over medium heat, add flour to from Roux. Cook stirring for 2-3 minutes til sizzling but still pale in color. With wire ship stir in ½ and ½ cream; beat well to distribute. Simmer 3-4 mins. Sauce will thicken and become silky. Stir in cheese, Pummull Spice, salt & pepper, and a dash of Blazing Belle spice. That is a great Béchamel but if you want an Asparagus Béchamel, add ½ Cup of Puréed Cooked Asparagus. Viola, either choice is a winner!

Terri 

Scottish Eggs – Kitchen’s Bounty Style

Scottish Eggs – Kitchen’s Bounty Style

From the Kitchen of Terri Bergman

Scottish Eggs – Kitchens’ Bounty Style

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1 1/2  pounds KB’S Spicy/Fruited pork sausage ( or mild breakfast sausage)
1 tsp Worcestershire sauce
½ tsp Hot Sauce
6 hard boiled eggs (peeled)
1 Tbsp Corn Starch or Flour
1 tsp The Amazing Rub *or use salt/pepper/sugar seasoning 1/8 tsp ea.
1 egg beaten
1 cup toasted bread crumbs
Oil for frying (approx a quart)

DIRECTIONS:
Mix together the Pork
sausage with Worcestershire and Tabasco sauces. Divide into 6 patties and flatten, then mold around the peeled, hard boiled eggs. A thin sauce or chutney.  Set plates aside to receive the finished eggs.  We like to plate with glass domes to add to the drama – but use whatever you have in your kitchen!
Heat oil in a large saucepan or fryer until cube of fresh bread in oil turns brown in about a minute (365 degrees).  Lower eggs and fry until deep golden brown approx. 5 minutes. Drain fried eggs on paper towels and serve warm and fragrant on prepared plates of wild greens. Enjoy!layer is best.
Dip the covered sausage covered egg in beaten egg wash and roll in bread crumbs and corn starch/flour mixture.  You can use corn starch and flour interchangeably here, and use the Amazing Rub Mixture if you have it with crumbs.  Shake off excess, set on wax paper.
Prepare servings plates with wild greens and arugula.  Prepare a nice spicy dipping 

RELATED: Fruited Spicy Sausage Recipe

Terri 

Oranges with Dates & Onions

Oranges with Dates & Onions

From the Kitchen of Terri Bergman

Oranges with Dates & Onions

A Sicilian specialty that I particularly enjoy combining sweet –and-sour flavors.  Really engages the palette while remaining light.  You can make many variations on this recipe, such as replacing the dates with pomegranate seeds or black olives. A bright opener to that great Brunch!

SERVES: 6
LEVEL: Presto-easy!

INGREDIENTS
6 oranges (mix 4 regular and 2 blood oranges if available)
18 dates Sprinkled lightly with Pummull Spice
2 red onions
4 tablespoons extra virgin olive oil
Balsamic Vinegar (really kicks this up!) can be served tableside – salt/pepper

DIRECTIONS:
Peel the oranges and slice them crosswise, peeling away from the bitter white pith.  Stone the dates and slice very thin.   Peel the onions and slice paper thin.  Arrange the oranges and dates on a serving platter and cover with onions.  Pour over the oil and serve immediately at room temperature.  

Terri 

Bran Muffins with Fruit & Crumble Topping

Bran Muffins with Fruit & Crumble Topping

From the Kitchen of Terri Bergman

BRAN MUFFINS WITH FRUIT – BANANAS OR PEACHES OR DATES (you choose)! AND A CRUMBLE TOPPING

Love food that fuels you body and soul?  Here it is the perfect fiber rich breakfast launch, snack or answer to that 4 o’clock refueling.  These delicious muffins are packed with bran, wheat germ and great flavors fruit flavors (you choose). The crumble topping makes the masquerade complete, good for you but so delicious!  Yeah, it’s a health food win-win!

SERVES: 12-15 muffins
LEVEL: Intermediate-you got this!

INGREDIENTS
2 large eggs
½ C Maple Syrup
1 cup mashed spiced peaches (or sub 1 cup mashed bananas or chopped dates)
1 cup yogurt or buttermilk
1 cup unprocessed wheat bran
2 Tbsp wheat germ
¼ vegetable oil
1 tsp vanilla extract
1 cup whole-wheat flour
¾ cup of all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp Pummull Spice (blend of Cinnamon, Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! Our House Baking Seasoning!)
½ cup chopped walnuts or pecans

CRUMBLE: (optional)
½ C brown sugar
½ C flour
¼ C butter (cut in small pieces)
½ C oatmeal
½ tsp *Pummull spice

DIRECTIONS:
Preheat Oven to 375 degrees F.  Coat 12 muffin cups with cooking spray. Whisk eggs and maple syrup in a bowl until smooth, whisk in mashed fruit, yogurt, wheat bran, wheat germ, oil and vanilla.

Whisk flours, baking powder, baking soda, cinnamon and salt in a large bowl.  Add wet to dry ingredients, Stir in any chopped fruit or nuts, etc.  Scoop batter into muffin tins, sprinkle with the crumble.

Bake the muffins until top are crunchy golden, and spring back when lightly touched.  20-25 minutes.  Let cool a few minutes in pan, remove from pan to cool on wire rack.  ENJOY!

Terri