Gussied Up Stuffed French Toast
2 pkgs. 6 oz. thin sliced ham or honey ham
6 eggs
1 cup milk
1 teaspoon vanilla
Vegetable spray
12 sliced whole wheat sandwich type bread
2 cups "Chex Honey Nut" cereal
Maple syrup
Powdered sugar, orange, green grapes, whole strawberries or raspberries for garnish
Heat oven to 375 degrees.
Place 6 layers of paper towels on large microwave safe plate. Divide ham into six portions and microwave 2 minutes at 50% power or until hot and exuding liquid. This removes excess water in ham. While meat is heating, spray a large rimmed baking sheet or jelly roll pan well with vegetable spray. Beat the eggs, milk and vanilla until well blended in shallow dish or pan. Dip half the bread sliced into egg mixture. (About 2 seconds per side). Use pancake turner to handle bread. Lift out and let excess egg misture drain back into bowl. Place on greased baking sheet about an inch apart. When ham is ready, blot firmly with paper towels to remove excess moisture and set one in ceter of each piece of soaked bread. Dip remaining bread sliced and place atop each ham portion matching bottom bread shape. Spray lightly with vegetable spray. Place the cereal in a resealable plastic bag and break up to make coarse crumbs.
Lazy Lady's Lobster
4 lobster tails, thawed if frozen (about 12 oz. each)
1-8 oz. container of mascarpone cheese
1 teaspoon vanilla extract plus more if needed
1/2 cup plain fresh bread crumbs
1/2 cup water
Optional : 1 lemon cut into wedges and fresh parsley for garnish
Turn on oven to 425º. For easy clean-up line a large rimmed baking
sheet with aluminum foil. Carefully cut lobster tails in half with a sharp heavy knife. Remove vein and discard. Rinse lobsters with cold water. Mix the cheese
and 1 teaspoon vanilla together until well blended. Taste! The mascarpone
should have a light but definite vanilla flavor. If necessary add more in 1/2 teaspoon increments. Mix in the crumbs. Place tails on pan in single layer, shell side down. Spread or pat crumb mixture over surface until level. When
mascarpone melts it will then stay on the lobster meat and melt into the shells and not drain into pan. Pour 1/2 cup water into rimmed baking sheet. Bake 20-30 minutes in upper third of oven or until topping is browned and crusty, shells are bright red and tails are curled. Start checking at 15 minutes. Makes 4 servings. Garnish if desired.
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Strawberry Mascarpone Shortcake
3 lbs. fresh strawberries, about 6 cups sliced
(reserve 6 or so uncut strawberries for garnish)
1/2 cup sugar or to taste
1 tablespoon orange liquor (triple sec or cointreau) optional
Filling:
2-8 oz. containers mascarpone cheese, chilled
4 tablespoons sugar, divided
1 teaspoon vanilla extract, divided
Shortcake:
2 cups all-purpose flour
3 teaspoons baking powder
1-18 oz. pkg. sugar cookie dough, chilled
1/2 cup milk
1 large egg
vegetable spray for greasing pans
Preheat oven to 400º. Rinse and drain berries. Slice berries about 1/4 inch thick,
cutting off and discarding any bad, unripe or green stems, into a 2 or 3 qt. bowl.
Add 1/2 cup sugar and liquor, if using. Mix and let stand stirring every once in a
while. Add 2 tablespoons sugar and 1/2 teaspoon vanilla to each mascarpone
cheese container. Blend well and keep chilled until ready to assemble shortcake.
In large size bowl, mix the flour and baking powder together until well blended.
Blend milk and egg together. Cut cookie dough into the flour mixture until it
resembles a very fine meal by rubbing between tips of fingers or use pastry
cutter. Stir milk mixture into flour mixture until just moistened. Spread dough
into 2 greased 9 inch round cake pans. Place pans on baking sheet (this
prevents bottom from overbrowning. Should overbrowning occur anyway,
don't worry, just trim off when cakes are cool.) Bake at 400º in upper half of
oven about 20 minutes or until lightly browned. Remove from oven and
cool completely on rack.
To serve: Taste berries, adding more sugar if desired, depending on fruit's
tartness and individual preference. Place one cooled shortcake layer (needs
to be cooled so mascarpone filling does not melt) on serving platter or cake
plate. Spread half of mascarpone on top spreading to within 1/2 inch of edge.
Spread 2 cups berries on mascarpone layer. Place other shortcake layer on
top and repeat. Garnish with reserved berries. Cut slices and lay on side
on individual plates. Place another spoon of berries on slice.
Makes 16 servings. Chill leftovers.
Can freeze one shortcake layer for different occasion. Make half the
mascarpone and berries. Cut one shortcake in half or split in half
horizontally to make 8 servings.
PanFish Stacks
1-1/2 cups fresh bread crumbs preferably from a rustic or french style bread
1 tablespoon vegetable oil
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon lemon pepper seasoning
1/4 cup minced red bell pepper
1/4 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon vegetable oil
1/4 cup dry white wine
1 lemon, sliced thin
1 tablespoon vegetable oil
2 lbs pan fish fillets
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
or use your own favorite fish fry coating
vegetable oil
butter
1. Mix crumbs and oil. Saute in large frying pan over medium high heat until toasted golden brown. Transfer to a bowl. Add seasonings and mix.
2. Saute vegetables in oil over medium high heat until soft (about 5 minutes). Add wine and cook until reduced by half. Add vegetables to crumbs in bowl and mix well.
( Can be made ahead. Cover and chill. Reheat before using.)
3. Wipe out pan. Saute lemon slices in oil over medium heat until browned on both sides. Set aside for garnish..
4. Turn on oven to 250 degrees F. Line baking sheet with paper towels. Mix flour, salt and pepper. Dredge fish and fry in batches in oil and butter until golden brown. As fish are done, place on baking sheet to drain and keep warm in oven.
5. To serve: Place 1 tablespoon stuffing on fillet. Top with second fillet. Repeat. Place a lemon slice on top. Secure stack with a decorative pick or toothpick. Repeat with rest. Garnish with parsley. Makes 4-6 servings.
Pan Fish Parmesan
1 cup fresh bread crumbs preferably made from a french or rustic type bread
1/3 cup freshly grated parmesan cheese
2 tablespoons melted butter
1 teaspoon finely minced garlic
1 tablespoon lemon juice
1 tablespoon dry white wine
1 tablespoon vegetable oil
2 lbs boneless, skinless pan fish filets
salt and pepper
1. Turn on oven to 400 degrees F. Toss the crumbs, cheese, butter and garlic together. Set aside.
2, Mix the lemon juice, wine and oil. Layer half the fish in an 8X8 inch pan. Salt and pepper to taste. Drizzle half the wine mixture over top. Repeat .
3. Bake 20 minutes or until fish is just done. Remove from oven and drain off liquid. Sprinkle crumb mixture over surface of fish. Broil a minute or two to toast crumbs. Makes 4 servings.
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