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LOBSTER OR CRAB QUICHE
An elegant quiche satisfyingly filled with chunks of lobster or crab.
A great recipe and so well suited for a great brunch or midday meal.
1 TB BUTTER – unsalted
1 CELERY RIB – chopped
1 SHALLOT – minced
1 GARLIC CLOVE – minced
½ TSP CURRY POWDER
¼ FRESH PARSLEY – minced
2 CUPS HEAVY CREAM
4 EGGS – large
2 TBS DRY SHERRY
PINCH OF SALT – to taste
¼ TSP NUTMEG
1 9-INCH DEEP-DISH PASTRY SHELL- baked and cooled slightly
WHITE PEPPER – to taste
12 OZ LOBSTER OR CRAB MEAT – cooked chopped*
PREHEAT OVEN TO 350º
Melt butter in a medium skillet over medium heat. Add celery and shallot and cook until softened – about 5 minutes. Stir in garlic and curry powder and continue cooking until fragrant – about 30 seconds. Transfer celery mixture to medium bowl and stir in lobster or crab and parsley. Cover and refrigerate until needed and this allows flavors to meld.
Spread mixture evenly into warm pie shell. Whisk cream, eggs, sherry, salt, nutmeg, pepper together, then add to a cup suitable for easy pouring.
Set pie shell on rimmed baking sheet and place near oven or in oven on a movable shelf. Carefully pour custard mixture into shell and bake until is lightly browned and a thin knife inserted an inch from the edge comes out clean – 40-50 minutes.
Let quiche cool for at least an hour or up to 3 hours. Best served slightly warm or at room temperature.
NOTE: I have made this recipe, successfully with imitation crab meat. Though not quite as flavorful as fresh, it certainly comes in handy for a last-minute need.
SOMETHING TO GO WITH THE TURKEY LEFTOVERS
SPICY CHEESE BREAD
One homemade loaf of savory bliss!
BREAD:
16 ¼ OZ FLOUR (3 ¼ cups) – all purpose
1 ¾ OZ SUGAR (1/4 cup)
1 TB INSTANT or RAPID RISE YEAST
1 ¼ TSP SALT
1 ¼ TB RED PEPPER FLAKES – or to taste
½ CUP WARM WATER – (110º)
2 EGGS – large
1 EGG YOLK
4 TB BUTTER – unsalted, melted
8 OZ MONTEREY JACK CHEESE – cut into ½-inch cubes, (1 ½ cups) room temp
6 OZ PROVOLONE CHEESE – cut into ½-inch cubes, (1 ½ cups) room temp
Wisk flour, sugar, yeast, pepper flakes, salt together in the bowl of a stand mixer. Whisk warm water, eggs and yolk and melted butter together in small bowl. Add egg mixture to flour mixture. Fit mixer with dough hook and knead on medium speed until dough clears bottom and sides of bowl – abut 7-9 minutes.
Transfer dough to unfloured surface, shape into a ball, and transfer to a greased bowl, turning ball to grease all sides. Cover with plastic wrap and let rise in warm draft-free place until doubled in size – 1 ½ – 2 hours.
Grease a 9-inch round cake pan. Transfer the dough to unfloured counter and press to deflate. Roll dough out into an 18X12-inch rectangle with long side parallel to the counter’s edge. Distribute Monterey Jack and Provolone evenly over dough, leaving a 1-inch border all around the edges.
Starting with the edge closest to you, roll dough into a log. Pinch seam and ends to seal and then roll log back and forth on counter, slightly applying some pressure until the log reaches 30-inches long. If you encounter any tears, just pinch the dough to seal.
Starting at one end, wind log into a coil compact enough to fit in prepared pan. Cover loosely with a clean dish towel. Let rise in a warm place until doubled in size about 1 to 1 1/2 hours. Place in oven preheated to 350º on the lower middle rack on a rimmed baking sheet.
TOPPING:
1 EGG – large, slightly beaten
1 TSP RED PEPPER FLAKES – or to taste
1 TB BUTTER – unsalted, softened
Brush top of loaf with egg and then sprinkle with pepper flakes. Place pan on rimmed baking sheet and bake until loaf turns golden brown, about 20 – 25 minutes. Rotate pan, tent loaf with aluminum foil and continue to bake until loaf registers 190º, 20-25 minutes longer.
Transfer pan to wire rack and brush with butter. Let cool for 10 minutes. Run knife around edge of pan to loosen bread. Slide bread out onto a wire rack using a spatula for support. Let bread cool on rack for 30 minutes before slicing. Serve warm.
NOTE: I have the best results when I use King Arthur unbleached flour. Also, take the cheeses out of the refrigerator right when you start the recipe to make sure that they are at room temperature when you are ready to use them otherwise the cold cheese will retard the rising.
MAGIC CUSTARD CAKE
A surprise and a delight all in one!
4 EGGS – separated
1 TSP VANILLA or LEMON EXTRACT
¾ CUP SUGAR
8 TB (1 stick) BUTTER – melted
¾ CUP FLOUR
2 CUPS MILK – room temperature
POWDERED SUGAR – for dusting
PREHEAT OVEN TO 325º
Grease an 8X8-inch baking pan and line with parchment paper.
Separate eggs and add the whites to a mixer and beat until stiff. Place egg whites in a bowl and set aside.
Beat the yolks, adding the sugar a little at a time while continuing to beat, until light and airy. Add butter and extract of your choice and beat for an additional 2 minutes. Slowly add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until all is well combined. Add the egg whites 1/3 at a time and gently fold them in with a spatula. Repeat until all the egg white have been folded in.
Pour the batter into the prepared baking dish and bake for 50-60 minutes. However, I suggest checking at 30 minutes and if getting too brown, cover loosely with foil. Bake until the top is a nice golden brown.
CHRISTMAS BLESSINGS
May you have
Warm hugs to greet you
Fun times to meet you
Joy in whatever you do
God’s love to guide you
Good friends beside you
And
Happiness all the year through!
Drinking from the Grolla Cup has been a tradition in our family
when we can all be
together for a holiday or a special occasion. Hope you will try to experience it with your
family and friends.
GUMBA BOYS GROLLA
3 Oz Brandy
2 Oz Bourbon
1 Oz Grand Marnier
1 Oz Sambuca
12 Cups Espresso
2 Tbs Sugar
Make the Espresso and keep it hot. Add all the liquor together in a small pot and bring it slowly to a boil. Put the hot coffee in the Grolla, add the sugar and then add the hot liquors. Pass the Grolla around, taking sips, as you wish each other good luck in the form of Cent Anni, Salute, Merry Christmas, etc. The Grolla should be seasoned with hot coffee before its initial use or if it has not been used for a long time. Fill the Grolla with hot coffee and let it set overnight. Drain coffee and rinse with hot water before filling with the Grolla mixture. Never use soap. Rinse after each use with hot water and store with the lid on. Sipping from the Grolla is a symbol of friendship.
Note: A Grolla is a multi-spouted ornately carved, wooden bowl with a small lid. They are always round and usually shallow with an interior capacity for holding liquid proportioned to the number of spouts.
Wishing you and those you hold dear a very Blessed Christmas,
Anita and Family
BUON MANGIATA!
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