Pink Princess
Day Luncheon
Multiply by number of guests. Make ice from tomato juice. Garnish punch bowl with celery leaves. Same for Virgin Mary, minus vodka.
1 cup grated Parmesan
2 teaspoons garlic salt or powder
12 slices bacon
24 (4 1/2-inch) long sesame breadsticks (1 package)
1½ cups heavy cream
1½ cups melted vanilla bean ice cream
2 T vanilla extract
6 well beaten, large egg yolks
1/2 cup powdered sugar
1 1/2 lbs. challah, cut into 1-inch thick slices
3 Tbsps. butter to grease pan
Light maple syrup, hot, and pats of butter
Sliced fresh strawberries and whole blueberries
whipped cream
Butter a 9-by-4-inch loaf pan. Wrap the bottom and sides of the pan with strips of foil long enough to fold up and over the top of the pan for baking. Combine the cream and melted vanilla bean ice cream with extract. Add the egg yolks and sugar to the cream mixture, whisking until well combined and light yellow. Place a layer of bread slices in the pan, cutting pieces as needed to fit evenly. Pour about a fourth of the mixture over the bread. Repeat with three more layers of bread and egg/cream mixture, ending with the latter. (The bread can rise above the rim of the pan.) Fold the foil over the top, place a plate on top and weight down with a can of food. Refrigerate for at least an hour so the custard absorbs into the bread. Remove the plate and can before baking. To bake, preheat oven to 325 degrees. Place foil-wrapped pan in a pan of water that comes halfway up the sides of the loaf. Bake for about 1 to 1 1/4 hours or until firm in the center. Open the foil top to let steam escape. Let French toast cool in pan. Refrigerate until ready to serve. When ready to serve, preheat oven to 350 degrees. Remove loaf from pan and slice into 8 slices. Arrange on a baking sheet. Bake for 10 minutes or until warm in the center. Alternately, heat slices on griddle. Serves 8. Put 3 pats of butter in the centre of each plate, add very hot syrup, then immediately top melting butter with hot French toast. Sprinkle chopped nuts on syrup. Top toast with whipped cream, then spoon on fruit, allowing some of it to fall off onto the plate.
8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup flour
1 cup milk
1 egg
1 tablespoon baking powder
1/8 cup melted butter
1/8 tsp. nutmeg
Salt and pepper
Breakfast sausage, cooked, then cut in half lengthways, hard boiled eggs, discard the white, mince the yolks
Green apple, sliced, dipped in pineapple juice.
Grate potatoes and onions on a large-hole grater. Splash with
lemon juice and squeeze out excess water.
Mix flour, milk, egg, baking powder, and nutmeg. Add to
the potatoes and then add the melted butter.
Heat some peanut oil in a skillet and fry until golden on
one side. Flip, and cook the same way on the other. While still warm, put
half sausage in centre, then fold pancake around it to form a lily, with
stem, secure with toothpick. Sprinkle a bit of the hard yolk over sausage
top, like pollen. Use green apple slices to simulate leaves, coming
from the stem.
1 1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room
temperature
4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar
Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature. Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool. Cut into 24 bars. Sift powdered sugar over top, then add candied violet, before serving.