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Entertain!
Here are a few dishes if you've got visitors or just want to make something special.
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Peach Stuffed French Toast
- 10 eggs
- 1 1/2 C low fat milk
- 1 C real maple syrup
- 1 loaf sliced sourdough French bread
- 8 oz. Neufchatel or cream cheese
- 1/4 C butter
- 2 T powdered sugar
- 1-2 cans sliced peaches or fresh equivalent in season, roughly 10-12 medium sized
- nutmeg
- cinnamon
Lay bread slices, sides touching, in a single layer in a heavily greased 9 x13 inch baking pan. Slice or spread about 1/8 inch layer of Neufchatel cheese on top of bread. Lay out peaches to cover, sprinkle lightly with nutmeg. Top with another 1 inch layer of fresh cut bread cubes. In a bowl, mix eggs, milk and 1/2 C of syrup - pour over bread cubes. Sprinkle with cinnamon. Let pan sit in the fridge overnight. In the a.m., bake pan at 350 degrees for 55 minutes.
Heat butter and 1/2 C syrup in pot and drizzle over individual squares of casserole on a plate. Sprinkle with powdered sugar (optional) and serve immediately.
A good side for this is Apple Chicken Sausage. A crisp, not over sweet fruit like melon also makes a good side or starter.
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recipes courtesy of:
Vagabond's House Inn
Carmel-by-the-Sea, CA
Peach Stuffed French Toast
Sundried Tomato Pesto Dip
Hot Artichoke Dip
Shelburne Inn
Seaview, WA Country Salmon Pie
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Sundried Tomato Pesto Dip
- 3 (8 oz.) jars of sundried tomatoes in olive oil
- 2 (8 oz.) packages of feta cheese
- 1 (8 oz.) packages of cream cheese
- 1 C minced parsley
- 1/8 tsp. crushed garlic
- salt & oregano to taste
- 1/3 C shredded Parmesan cheese
Puree the tomatoes in a blender or food processor. Crumble feta cheese in a large mixing bowl. Add the tomatoes, garlic and cream cheese - mix well. Adjust the seasonings to your taste. Add the parsley and Parmesan cheese - mix again. Refrigerate.
Before serving, microwave for 20 to 30 seconds or warm in oven to improve spreadability. Can be served with crackers or sliced baguettes, either toasted or plain. Makes about 1 1/2 quarts.
Hot Artichoke Dip
- 3 cans artichoke quarters (10 oz.) Do not use marinated.
- 1 C shredded Swiss cheese
- 1/2 C shredded Parmesan cheese
- 1 1/2 C mayonnaise (not reduced fat)
- 1/8 tsp crushed garlic
Preheat oven to 350 degrees.
Chop artichoke quarters into pieces. Combine with cheeses, mayonnaise and garlic - mix well. Dust the top with some of the shredded Parmesan. Place in casserole dish and bake for 30 min. Keep warm during serving - reheat in microwave or oven as necessary. Can be divided into smaller serving sizes and frozen. Makes about one quart.
Country Salmon Pie
First prepare Parmesan crust:
- 2 1/2 C flour
- 3/4 C Parmesan cheese, finely grated
- 1 1/8 C cold unsalted butter
- 3 T cold water
Combine the flour and grated cheese. Cut in the shortening until the mixture resembles the size of small peas. Sprinkle the mixture with the cold water. Now form into a dough ball, but be careful not to overwork the dough. Press it into the bottom and up the sides of a 10 inch springform pan
Pre-bake it at 375 degrees for 10 minutes.
Next measure:
- 2 C smoked salmon
- 1 large onion, diced
- 1 clove garlic, minced
- 3 T butter
- 2 1/4 C sour cream
- 5 eggs
- 1 1/2 C Gruyere cheese, grated
- 1 T chopped fresh dill (or 1 tsp. dried dill)
- 1/4 tsp. salt
Before you start to mix the filling, turn the oven to 375 degrees. Now comes the filling:
Start by removing any skin or bones and breaking the salmon into bite-sized pieces. Then set it aside. Saute' the onion and garlic in the butter until soft.
Beat the sour cream and eggs until well blended. Stir the salmon into this mixture, along with the sautéed onion and garlic. Stir in 1 C of the Gruyere cheese, the dill weed, and the salt.
Now pour this mixture into the pre-baked crust and to it with the remaining 1/2 C grated cheese.
Bake at 375 degrees for 55 to 60 minutes.
Cool 15 minutes in pan, then remove the sides. Cut the pie into wedges and serve garnished with fresh dill.
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