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Fall Brunch 2009
Diana's Grape Ambrosia
(makes 14 servings)
2 lbs each of red and green grapes (wash and DRY thoroughly)
Dressing:
8 oz sour cream
8 oz cream cheese
1/2 cup sugar
1 tsp vanilla
Mix together and then mix with grapes. Put in bowl.
Topping:
1 cup pecans
1/2 cup brown sugar
Cover grape mixture with topping.
Refrigerate overnight.
"What-Have-You" Croissant Quiche
(Adapted from a recipe from the Rosemount Inn, Kingston, Ontario, Canada)
3-4 day-old croissants (use the larger supermarket kind)
6-7 large eggs
1 1/2 cups milk (1%, 2% or whole milk depending on your preference - all work)
4 green onions, finely chopped
1 1/2 cups diced tomatoes (allow to drain on paper towels to reduce their moisture)
1 cup shredded aged cheddar
Lightly spray 9x13 inch pan with non-stick cooking spray. Slice each croissant in half (as though you are making a sandwich) and loosely arrange to cover bottom of pan.
Whisk eggs and milk together until blended and pour over croissants. Cover with plastic wrap and leave to soak in for at least an hour (or overnight)
When ready to bake, remove the plastic wrap and preheat the oven to 350 degrees
Top the croissant mixture with cheese, onions and tomatoes scattered evenly over the surface.
Bake for about 45 minutes or until golden brown and set.
Let sit a few minutes before serving.
This dish is versatile and adaptable. It may be topped with any number of different cheeses, roasted red peppers, artichokes, mushrooms, zucchini - "whatever" you want to put on the basic croissant/egg and milk mixture!
Scones
(Coming soon)
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