I’ve been meaning to do this recipe for quite some time, but a friend’s birthday lunch finally inspired me. While these swans look quite elegant and complicated, they really are quite simple to do. A little practice with a pastry bag is all that is required! For the swans: 6 tablespoons butter 3/4 cup water 1/4 teaspoon salt 3/4 cup flour 3 eggs For the filling: 1/2 cup heavy cream 1/2 cup lemon curd
Quiche Lorraine - essentially a fancy sounding French name for what the Brits would call a bacon and egg pie! Still, the combination does produce an elegant dish that is at home for brunch, lunch or supper. Even better - you can make it ahead and even freeze it. Doesn't get much more versatile than that.
Ingredients:
1 prebaked pie shell, 9 to 10 inches
4 slices bacon cooked till quite crisp and crumbled
1 large onion, sliced about 1/4" inch thick and cooked until softened in bacon fat
6 ounces Swiss or Gruyere cheese, shredded
2 whole eggs and 2 egg yolks
2 cups heavy cream
a few gratings of nutmeg
Preheat oven to 450 degrees.
Combine eggs and cream either in a food processor or mix well with a whisk.
Put onion, drained of fat, in bottom of pie crust, top with bacon pieces.
Add cheese and pour in egg/cream mixture.
Bake at 450 degrees for 15 minutes, lower temperature to 350 degrees and bake for another 15 minutes or until pie seems fairly firm when shaken.
Variations:
Cooked broccoli and cheddar cheese
Smoked salmon, Swiss cheese and asparagus.
7 eggs separated
3/4 cup sugar
1 1/2 cups ground walnuts
1 teaspoon baking powder
1 cup heavy cream
1 teaspoon vanilla
1. Brush a jellyroll pan, 10 x 15, with oil line with wax paper and oil the paper.
2. Preheat oven to 350°
3. Using mixer, beat the egg yolks with the sugar until the mixture is pale in color and forms a ribbon.
4. Beat in walnuts and baking powder.
5. Using a clean bowl and beaters, beat egg whites until stiff. Stir one third of the egg whites into walnut mixture, then fold in remainder.
6. Spread the batter in the prepared pan and bake for 15 to 20 minutes or until it is golden.
7. Cool cake in pan. Turn out on to wax paper sprinkled with sifted confectioners' sugar. Remove paper from the bottom of the cake and spread with the cream which has been beaten until stiff with the vanilla. Roll up the cake using the paper as an aid and slide the roll onto a flat serving platter. Sprinkle the roll with additional sifted confectioners' sugar.
A rich New York style cheesecake, easy to prepare - if you have an electric mixer - and you can make it ahead and freeze it. Pretty much makes it the perfect dessert. In a perfect world it would come out of the oven after its cooling period without that annoying crack in the middle, but should that happen - not to worry! Just add a fruit topping, such as the sliced strawberries that I use and no-one will be the wiser.
Betty Busciglio’s Infamous Cheesecake
HAVE ALL INGREDIENTS AT ROOM TEMPERATURE!
24 ounces cream cheese
1½ cups sugar
4 eggs
2 cups sour cream
1 cup heavy cream
1 teaspoon vanilla extract
1. Beat cream cheese until smooth in mixer or processor
2. Add sugar gradually and beat till light and fluffy
3. Add eggs one at a time, beating well after each addition
4. Add remaining ingredients and mix well.
5. Pour into 9" springform pan (or 2 6” or 7” pans) which has been prepared with the crust of your choice.
6. Bake at 350° for one hour, turn off oven and leave cake for one hour.
7. Remove, cool and refrigerate. Freezes very well.
Makes 16 generous servings
Graham Cracker Crust:
3/4 package graham crackers, crushed into fine crumbs (processor is great!)
4 tablespoons very soft butter
3 to 4 tablespoons sugar
1/4 cup pecans, toasted and finely chopped, if desired
