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Showing posts from April, 2011

Brunch: Easy, elegant and scrumptious.

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Whether planning a lazy Sunday morning family brunch or a bridal breakfast for your BFF, this is the perfect recipe. Add a platter of fresh fruit, bacon or sausage, juice and coffee (or maybe Mimosas and Bloody Marys).

And the best part? 


These pretty little pastry quiche cups can be baked ahead, refrigerated and re-warmed about 10 minutes at 350 degree F before serving.

QUICHE PUFFS
3 eggs
¼ cup low fat milk
dash salt
1/8 teaspoon fresh ground black pepper
1/2 cup broccoli crowns, chopped cooked
½ cup crumbled goat cheese
1 sheet ready made puff pastry, thawed



Unfold the thawed pastry and roll lightly with a rolling pin to smooth it out. Cut into 6 squares per sheet. Lightly spray a muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up.

Mix together broccoli and goat cheese crumbles. Divide equally among each muffin cup lined with puff pastry. Whisk together eggs, milk, salt, pepper and pour equal amounts into each mu…

Cocoa Meringue Almond Bark

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Farmer Paul pours through the Boston Globe food pages regularly looking for something that appeals to his picky palate. Every now and then he finds a winner.

Light, crunchy and chocolate ... what's not to love? Last week's Boston Globe recipe for Cocoa meringue almond bark is worth the effort.  And simply because I can't help myself from tinkering ... I used Hershey's dark chocolate unsweetened cocoa instead of regular cocoa.

Yummy!!!