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Recipes from the Kilburnie Kitchen
"Over the past ten years, I have tried many different dishes and recipes. Based on our guests' reponses I am sharing the most popular recipes with you".
Johannes, December 2010 Oven Shirred EggsThis dish is most often requested by our repeat guests Serves two
Bacon as only Johannes does it.Purchase thick sliced Hickory smoked Bacon. Fry the bacon strips over low to medium heat in a large frying pan. Allow plenty of time, about 20 mintes, rendering all the fat and frying the strips to a crisp. Turn the bacon only once during the frying process. Keep the bacon warm between paper towels in the warming oven until serving.
Kilburnie’s soft baked Eggs in ruffled Ham cupsI spied this dish on the front cover of Gourmet Magazine and admired the presentaion. Failing to get the recipe, I developed my own. Serves Four Ingredients8 eggs 8 Large round slices of Virginia baked Ham or Black Forest Ham (Hobart slicer setting 11) Most deli counters use Hobart machines. Salt and pepper Minced Tarragon Stuffing ingredients ½ cup grated Mozzarella Cheese ½ cup of Sour Cream 1 tbsp minced Onions 1 tbsp minced Parsley Grated Parmesan Cheese Pre-grease 8 muffin cups with non-stick spray. Preheat oven to 385 degrees. Mix the stuffing ingredients Place a heaping tbsp of the Cheese Stuffing in the center of a Ham Slice Sprinkle with salt (optional) and fresh ground pepper Place the Ham Slice with the Stuffing in a muffin cups folding the edges to form a ruffled cup. Crack an Egg and drop the contents in the center of the Ham cup Sprinkle some Parmesan Cheese on top of the Egg Yoke Bake at 385 for 18 minutes. DO NOT OVERCOOK Serve on pre-heated plates with triangle shaped toast Garnish with minced tarragon. Chilled Strawberry SoupLight and energizing, this breakfast appetizer never fails to achieve accolades from our guests. The main ingredient being fresh berries, this is not a calorie laden smoothie!
The recipe should only be used during the strawberry season when the berries are plump and sweet. Wash the berries in cold water, remove the stems and core, and re-rinse. Drain in colander or on paper towels. Place the berries in a blender and liquefy them on high speed. Use about one pint of berries per person. Add to taste Dannon low fat vanilla yogurt, half & half and some confectioner's sugar (if needed). Chill overnight in dessert bowls or bouillon cups. Grapefruit BruleeRemembered recipe from years back. This wonderful combination of chilled grapefruit with a hot “gratin” topping is just absolutely exquisite!
Look for large ripe and firm fruits and chill overnight. Cut off the top one-quarter of the fruit. Save the top. Using a paring knife, cut about 3/4 inch deep between the fruit and white membrane. Then cut the grapefruit skin 3/4 inch down from the top and remove the resulting ring. Using a grapefruit knife, loosen the fruit from the white membrane all the way to the botom and then cut the white membrane from the outer skin. Remove the white membrane. Then again using the paring knife, carefully loosen the individual grapefruit segments and put back the cut away "skin" ring to retain the shape of the fruit.
Southern Pecan PeachesWant to impress your guests with a unique breakfast appetizer or dinner dessert? Try this and I guarantee that you'll serve this over and over again. Serves 4 4 fresh ripe Peaches or 8 canned Peach halves Filling (can be made in advance) Place halved (skin and pit removed) peaches in oven proof dish
Just before serving, Plate each peach on a tbsp of the yogurt and garnish the plate Orange French toast roundsSurprisingly light and delicious Serves two 4 slices of soft white bread (frozen) 3 eggs Orange Juice Milk Freshly grated Orange Zest Cinnamon Vanilla Sugar
Crisp Baked BananasSimple but oh so satisfying! I use it as an appetizer for breakfast, but it also functions wonderfully as dessert.
Banana Muffins with Orange Zest Orange peel lifts the simple banana to a new stratum. Preheat the oven to 375 Grease Muffin tins Ingredients
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