Eggs Florentine Casserole
2 tablespoons extra virgin olive oil, separated
1 small onion, peeled and diced
4-5 cups chopped greens (kale or spinach)
2 cups half and half
1 tablespoon Hungarian sweet paprika
2 teaspoons ground black pepper
2 teaspoons salt
1 loaf Challah or French bread, cut into 1-inch cubes (approx. 6 cups)
1 cup shredded Gouda cheese
Grease an 9×13 baking dish. Set aside.
Heat the oil in a medium skillet over medium. Add the onions, and sauté until fragrant and caramelized. Transfer the onions to a small bowl, and set aside.
In the same skillet, heat the remaining oil. Add the greens, and lightly season it with salt. For approximately 3-5 minutes, sauté greens until wilted. Remove from the heat. Set aside.
In a large bowl, whisk the eggs, half and half, paprika, black pepper, and 1 teaspoon of salt.
To assemble the casserole, layer the bread pieces to cover the bottom of the baking dish. Top the bread pieces with a layer of greens, cheese, onion, and additional bread. Pour the egg mixture evenly over the casserole. Cover with plastic wrap, and refrigerate for 1 hour or overnight.
Preheat the oven to 350º F.
Remove the plastic wrap from the casserole, and replace it with aluminum foil. Transfer the dish to the oven, and bake for 45-55 minutes or until set. Remove from the oven, and slice into squares.
Serve warm with hollandaise sauce.
Spicy Hollandaise Sauce
4 egg yolks
Juice of small lemon, strained for seeds
½ cup butter, melted
1 tablespoon Tabasco pepper sauce or 1 tablespoon chopped canned chipotle peppers in adobo sauce
¼ teaspoon salt
In a blender, combine the egg yolks and lemon juice. Blend on high for 1-2 minutes until the mixture thickens. While blending, pour in the melted butter, pepper sauce, and salt. Continue to blend for an additional minute. Transfer the sauce to a medium glass bowl.
Add enough water to a medium saucepan to fill the pan about halfway. Bring the water to a boil over high heat.
Reduce the heat to low when the water begins to boil. Rest the glass bowl as a lid on top of the pan. Slowly stir the sauce over the simmering water for 3-4 minutes. Remove the bowl from the pan if the sauce begins to clump.
Remove from the heat, and serve warm.
Butter cooking spray
1 ½ cups flour
⅓ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 tablespoon thyme
4 tablespoons butter, cold and cut in small cubes
⅓ cup milk
5-6 strawberries, diced without leaves
1 teaspoon lemon zest
2 tablespoons strawberry jam
Preheat the oven to 350° F.
Grease a baking sheet with butter cooking spray. Set aside.
In a medium bowl, combine the flour, sugar, baking powder, salt, and thyme. Mix well. Add the butter cubes. Using your hands, grind the butter in the flour mixture until the butter resembles small grains. While stirring the flour mixture, add the milk to form dough. Cover the dough, and let it sit for 20 minutes to rise.
Meanwhile, to make the strawberry-lemon filling, transfer the strawberries to a small bowl. Add the zest and jam. Mix well, and set aside.
Roll the dough out onto a floured surface, and roll into a ball. Divide the ball into 4 smaller balls. Create a deep dimple in the middle of 1 of the balls. Fill the dimple with a teaspoon of strawberry filling. Fold the ball closed, and transfer it to the baking sheet. Repeat with the remaining balls.
Bake for 12-15 minutes or until the scones are slightly browned. Remove from the oven to cool.
Serve warm or at room temperature.
Spanish Fly (Virgin Pineapple & Blueberry Sangria)
3 cups pineapple chunks
1/3 cup lemon juice, chilled
1.5 cup orange juice, chilled
3/4 cup Simple syrup (or to taste)
1 1/3 cup club soda, chilled
Frozen orange slices, for garnishing
Frozen lemon slices, for garnishing
Combine pineapple chunks, orange juice, lemon juice and syrup. Mix well. Stir in club soda and frozen fruit and ice cubes. Serve in chilled glasses.