Earl Grey Spritzer
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Deliciousness in a glass!
Note: this recipe makes more than enough Earl Grey Simple Syrup for four servings.
Ingredients:
1) Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat.
2) Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.)
3) Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon.
Note: this recipe makes more than enough Earl Grey Simple Syrup for four servings.
Ingredients:
- 1 cup sugar
- 2 Earl Grey tea bags
- Champagne or sparkling wine, very cold
- 1 lemon sliced thinly
1) Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat.
2) Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.)
3) Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon.
(Deviled) Eggs and Sausage (Balls)
![Picture](/uploads/3/9/1/6/3916068/2781207.jpg)
I made two different kinds of deviled eggs. Both started with boiled eggs, which I peeled and cut in half. Then I scooped out the yolks and mashed them with a fork. I made three whole eggs of each type.
For the crab deviled eggs, I mixed in mayonnaise, dijon mustard, dry mustard, cayenne pepper, salt, and about 1/3 can of white crab meat.
For the caper deviled eggs, I mixed in mayonnaise, dijon mustard, dry mustard, cayenne pepper, salt, and capers.
I used a piping bag to pipe each filling into the egg white cup. Then I topped each with a little cayenne pepper. I put them in refrigerator to let them set overnight.
For the sausage balls, I mixed 3 cups Bisquick, 8 ounces grated cheddar, and 1 pound bulk sausage. Then I rolled 1-inch balls and baked them for 15 minutes at 425 degrees.
For the crab deviled eggs, I mixed in mayonnaise, dijon mustard, dry mustard, cayenne pepper, salt, and about 1/3 can of white crab meat.
For the caper deviled eggs, I mixed in mayonnaise, dijon mustard, dry mustard, cayenne pepper, salt, and capers.
I used a piping bag to pipe each filling into the egg white cup. Then I topped each with a little cayenne pepper. I put them in refrigerator to let them set overnight.
For the sausage balls, I mixed 3 cups Bisquick, 8 ounces grated cheddar, and 1 pound bulk sausage. Then I rolled 1-inch balls and baked them for 15 minutes at 425 degrees.
Asparagus Gruyere Tart
![Picture](/uploads/3/9/1/6/3916068/4318025.jpg)
Courtesy of Martha Stewart.
Ingredients
- Flour, for work surface
- 1 sheet frozen puff pastry
- 5 1/2 ounces Gruyere cheese, grated
- 1 1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper
- Preheat oven to 400 degrees.
- Thaw puff pastry according to package directions (generally about 40 minutes to an hour in advance).
- On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals.
- Bake until golden, about 15 minutes.
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips.
- Brush with oil, and season with salt and pepper.
- Bake until spears are tender, 20 to 25 minutes.
Savory Baked French Toast
![Picture](/uploads/3/9/1/6/3916068/5099721.jpg)
1 loaf crusty bread
6 eggs
1 c. milk
6 slices thick cut bacon, cooked
5 oz. cheese (the recipe called for grated gruyere, but I used goat cheese)
The night before: Slice the bread and lay flat in a 10x13 pan. Sprinkle bacon and cheese over the bread. Mix eggs and milk together and pour over everything. Cover and refrigerate overnigiht.
The next day: Preheat oven to 350. Bake, uncovered, for 30 minutes, or until the liquid is absorbed.
6 eggs
1 c. milk
6 slices thick cut bacon, cooked
5 oz. cheese (the recipe called for grated gruyere, but I used goat cheese)
The night before: Slice the bread and lay flat in a 10x13 pan. Sprinkle bacon and cheese over the bread. Mix eggs and milk together and pour over everything. Cover and refrigerate overnigiht.
The next day: Preheat oven to 350. Bake, uncovered, for 30 minutes, or until the liquid is absorbed.