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Egg Cheese
Anita Kaschak, "Favorite Recipes Collected by St. Mary's Ladies Guild,"
St. Mary's Carpatho-Russian Orthodox Church
· 1 1/2 dozen eggs
· 1 quart milk
· 1 teaspoon salt
· 1 tablespoon sugar
Beat all ingredients and put in double boiler and cook until mixture curdles
or until water starts to appear. Pour into cheese cloth, form a ball, tie at
the top. Squeeze out the extra water. Let hang overnight. Add vanilla and a
lot of cinnamon and nutmeg to the mixture to taste.
Hollandaise
Sauce
· ¼ lb. butter
· 3 egg yolks
· 1 tsp. lemon juice
· ¼ tsp. salt
· Pepper
Melt butter. Combine rest of ingredients in a
blender and whirl at high speed, adding butter through the feed hole until
blended.
This one is perfect for asparagus... and those Sunday mornings you just need to have eggs benedict. For that, just pour the hollandaise sauce over toasted english muffin halves topped with a slice of black forest ham and 1 poached egg, Read the paper, stretch, yawn...
Serve with: Asparagus, eggs, salmon,
seafood...
Poached
Scrambled Eggs
· 4 large eggs
· 2 tablespoons extra-virgin
olive oil (optional)
· Fine sea salt
· Freshly ground black pepper.
1. Crack each egg into a
medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain
away. Transfer the remaining yolk and white to a small bowl. Beat the eggs
vigorously with a fork for 20 seconds.
2. Set a medium saucepan filled with 4
inches of water over moderate heat. Put a strainer in the sink. When the water
is at a low boil, add a few large pinches of salt, then stir in a clockwise
direction to create a whirlpool. Pour the eggs into the moving water, cover
the pot and count to 20.
3. Turn off the heat and uncover the
pot. The eggs should be floating on the surface in ribbons. While holding back
the eggs with a spoon, pour off most of the water over the strainer. Gently
slide the eggs into the strainer and press them lightly to expel any excess
liquid.
4. Scoop the eggs into bowls, drizzle
with olive oil if desired and season with salt and freshly ground black
pepper. (Variations: Serve with butter; smoked paprika; piment d'Espelette; or
a spoonful of crème fraîche and a dollop of caviar.) Serves 2. Adapted from
Daniel Patterson.
Crème
Caramel
From Diana
Rattray,
A creme caramel recipe, baked custard in individual dishes with caramelized sugar topping.
· 1 cup sugar, divided
· 3 whole eggs
· 3 egg yolks
· 2 cups milk, very warm
· 1 1/2 teaspoons vanilla extract
In a heavy saucepan over medium heat, melt 1/2 cup sugar, stirring constantly, until golden brown. Remove from heat; immediately pour about 1 tablespoon into each of 6 (6-ounce size) custard cups. Set aside.
In a bowl, combine eggs, egg yolks, and remaining sugar; blend well.
Gradually stir in the heated milk, then stir in the vanilla. Pour into prepared custard cups. Set cups in a large baking pan, place on the oven rack, then add very hot water to the pan, up to within about 1/2-inch of top of custard cups. Bake custard at 350° for 45 to 50 minutes, or until a knife inserted in center comes out clean. Remove cups from hot water right away. Cool for 5 to 10 minutes; gently and carefully loosen sides of custard with a narrow spatula then invert on serving plate. Drizzle and spoon any remaining caramel in cup over the custard.
Refrigerate and unmold to serve the creme caramel cold. Serves 6. Peter J. Willcütt |