Apple Praline Bread

Ingredients:

Bread

• 1 cup sour cream
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 
• 1 1/2 cups Granny Smith apples, peeled and finely chopped

Topping

• 3/8 cup light brown sugar
• 3/8 cup butter

Preheat oven to 350 degrees.

Directions:

Bread
Lightly grease a 9x5x3-inch loaf pan. Set aside.

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended.

Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined. Set aside and prepare the apples.  Be sure they are well-minced.

Fold the apples into the batter.  Transfer the batter into the greased loaf pan.  Bake for about 60 minutes or until a toothpick inserted into the center comes out clean and the bread has pulled away from the sides of the pan.

Cool on a rack for 20-30 minutes.  Then transfer it back into the pan to keep the topping in place until it hardens.

Praline Sauce
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.


Myrtle's Note:  There is an option to use yogurt rather than sour cream.  The original recipe also calls for nuts, but I removed them, of course.  I also specified the apples for my remembering.  And I changed the praline sauce to half and half where the brown sugar is concerned.  When making it, I prepared the batter and then set it aside whilst I peeled, cut, and then minced the apples.  The batter changed from a smooth batter to sort of spongy.  I think that made it rise as much as it did, turning out very, very light, fluffy, and tasty.


Source:  http://www.manilaspoon.com/2012/10/apple-praline-bread.html

Grilled Eggplant with Balsamic Vinegar, Basil, Feta, and Grilled Baguette

Ingredients:

• 2 1/2 pounds eggplant, cut lengthwise into 1/4-inch-thick slices
• Coarse sea salt and freshly ground pepper
• 1 cup extra-virgin olive oil
• 2 teaspoons chopped fresh thyme
• 1 cup Colavita aged balsamic vinegar (sweet vinegar of Modena)
• Spray olive oil, for grill
• 1 baguette, halved lengthwise
• 6 ounces crumbled feta cheese
• 2 tablespoons fresh basil paste

Directions:

Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.

Cut 2 tablespoons of fresh basil paste into the feta cheese and set aside.

Mix olive oil, thyme, 2 teaspoons sea salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 2 tablespoons oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.

Preheat grill to medium; brush grill with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.

Increase grill temperature to high. Brush baguette with remaining oil mixture, and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.

Place eggplant, baguette, and feta on a large platter. Drizzle eggplant and feta with some vinegar mixture. Serve with remaining vinegar mixture and feta cheese.


Myrtle's Note:  The original recipe calls for setting aside only one tablespoon of olive oil, but I found that insufficient to properly brush the egg plant.  I ended up mixing together the ingredients for additional olive oil.  Also, instead of garnishing with basil leaves, I cut fresh basil paste into the feta and let it sit for a while.  Finally, I believe the serving size was realistically half of what the recipe stated, unless used as a small serving appetizer.  I served this for lunch for some visitors.  The remaining vinegar mixture is good for salad.

Yield: 4 servings

Source:  http://www.delish.com/recipefinder/grilled-eggplant-balsamic-feta-baguette-mslo0510-recipe

Croque Madame

Ingredients:

• 5 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg
• 3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups)
• 8 slices firm white sandwich bread
• 4 teaspoons Dijon mustard
• 1/2 pound thinly sliced cooked ham (preferably Black Forest)
• 4 large eggs

Directions:

Béchamel Sauce
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

SandwichesSpread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a 15- by 10-inch shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Preheat broiler.

Top each sandwich with 1/3 cup béchamel sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.


Recipe Note: The egg yolks in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can use pasteurized eggs (in the shell) or cook eggs until yolks are set.

Myrtle's Note:  I really liked the use of buttermilk bread on the sandwiches.  I had the béchamel sauce made using a substitute of stone ground mustard.  The woman who cooked them for me used a full 6 oz. of cheese, with a bit on top of the sandwiches.  I also had them with bacon as a substitute.  I found that rather tasty!

Yield: 4


Source: http://www.epicurious.com/recipes/food/views/Croque-Madame-237589

Spinach Dip

Ingredients:

1/4 cup butter
1 package McCormick Hollandaise Sauce Blend
3/4 cup cream
1 package frozen, chopped spinach
1 cup sour cream
1 teaspoon minced garlic
1 cup shredded Mozzarella cheese
1/2 cup shaved Parmesan cheese

Directions:

In a medium pot, melt the butter over medium heat.  Add milk and stir in the sauce mix.  Cook, stirring slowly, until the sauce begins to thicken.  Add spinach, sour cream, and garlic, stirring until well mixed.  Fold in Mozzarella cheese, stirring until melted.

If desired, chop up a small jar of artichoke hearts and add in with the spinach, cream, and garlic.

Serve in individual dishes or hollowed out bread bowls.  Top with shaved Parmesan.  Very tasty with lime tortilla chips.

Yield:  3 Cups