By Dec. 24 I was starting to get my ability to taste and smell back - thank goodness. It was on this date that my husband and I hosted a brunch for our families. The Frittata Stuffed Mushrooms seemed to be the most loved of all the dishes served.
The menu included:
Prosecco with Pomegranate Molasses
Minted Fruit Salad
Frittata Stuffed Mushrooms (see below)
Miniature Lobster Crepes with Bearnaise Sauce *
Port Basted Peameal Bacon (see below)
Pecan Sticky Buns *
* recipes available in Food & Drink Holiday 2007 edition, which should be available online by the end of January 2008.
Frittata Stuffed Mushrooms
24 large white mushrooms, stems removed and partially scooped out
3 green onions, finely diced
2 t dried dill
salt & pepper, to taste
1/2 c crumbled feta cheese
2 eggs, beaten lightly
Preheat oven to 325 F. Place mushroom caps on a baking sheet and bake in the oven for about 10 minutes or until caps are filled with liquid. Remove from oven and drain off liquid and pat caps dry with a paper towel.
Mix together green onions, dill, S&P, and feta cheese in a small bowl. Scoop a small amount of the mixture and place into each mushroom cap. Spoon beaten eggs on top of cheese mixture until the caps are brimming over.
Bake mushrooms at 325 F for about 10-12 minutes or until egg mixture is set. Serve warm.
Port Basted Peameal Bacon
(adapted from a Canadian House & Home recipe)
2 lb piece of peameal bacon
3/4 c ruby port
1/2 c brown sugar
1 T brown mustard
Preheat oven to 325 F.
Place the bacon in a baking dish and bake, uncovered for 1 hour. Basting every 15 minutes with the port. While bacon is in the oven, combine the mustard and brown sugar. 15 minutes before the bacon is finished, spread the sugar mixture over the meat and finish baking. Let the meat sit for about 10 minutes before slicing and serving.