Fox Easter Baking April 2017

Traditional Popovers

2 eggs
1 cup all purpose flour
1 cup milk
1/2 tsp salt

Preheat oven to 450 degrees. Grease and flour six 6-ounce custard cups. In a
medium bowl beat eggs slightly, beat in four, milk and salt until just smooth,
being careful not to overbeat. Fill the custard cups 1/2 full. Bake at 450
degrees for 20 minutes. Decrease oven temperature to 350 degrees and
bake for 20 minutes more. Immediately remove from cups and serve piping
hot.

Strawberry Lemon Compound Butter

2 sticks butter; softened

Zest of 3 lemons
10 strawberries; finely minced
Maple sugar; as desired to sweeten

Using a wooden spoon, combine all ingredients. Place in saran wrap and roll
into a log. Refrigerate until hard and serve!

Leftover Easter Egg Lamb Loaf

1 lb. ground lamb

1 lb. ground pork
4 boiled eggs
3 sprigs thyme; leaves only
1 sprig rosemary; leaves only, minced
Small handful mint; minced
Small handful parsley; minced
2 shallots; minced
4 cloves garlic; minced
1 small carrot; minced
2 eggs
1/2 cup breadcrumbs
1/2 lb. prosciutto; sliced thin
Salt and fresh cracked pepper; as desired

Preheat oven to 375. In a bowl, combine all ingredients besides boiled eggs
and prosciutto. Mix well and season with salt and pepper. Form into log,
placing eggs in middle and spreading meat mixture on top. Cover entire log
evenly with prosciutto. Place in oven and bake for 35-40 minutes or until
center of loaf reads 145 on meat thermometer. Remove from oven and
serve.

Quiche Lorraine

For pie crust:

2 cups flour
1/2 sticks butter; cubed
1 tsp salt
Ice water; as needed (approx. 5-8 Tbsp)

Using pastry cutter, cut together flour, butter and salt until butter collects
into pea-sized balls. Slowly drizzle water and mix with hands until contents
are thoroughly combined. Wrap in saran wrap and refrigerate for thirty
minutes. Remove dough from refrigerator, spread evenly in pie plate and set
aside.

For the filling:

8 ounces bacon; cut into 1/2 pieces
1 yellow onion; thinly sliced
1 head broccoli; chopped
3 Tbsp lard or unsalted butter
2 sprigs thyme
1 bay leaf
2 cups heavy cream
10 large eggs; room temperature
2 tsp kosher salt
1/4 tsp cayenne pepper
Pinch of freshly ground nutmeg
2 ounces Cabot Alpine Cheddar; finely grated
In a small saucepan over medium-high heat, add bacon, onions, lard, thyme
and bay leaf. Cook, stirring occasionally, for five minutes or until lard starts
to bubble. Reduce heat to low and continue cooking for about twenty
minutes or until bacon and onions are softened. Pour contents through a fine
strainer, removing thyme and bay leaf. Transfer bacon and onion to a bowl
and reserve. Add heavy cream to a small saucepan over medium heat and
cook, stirring, until it begins to foam. Remove immediately from heat and
allow to cool completely. Preheat oven to 325. Add eggs to a food processor
and pulse for thirty seconds or until foamy. Once cooled, add heavy cream to
food processor. Add salt, cayenne and nutmeg and pulse for fifteen seconds
or until contents are smooth.

To assemble:
Sprinkle cheese over pie crust and top with bacon mixture. Pour egg mixture
over crust to fill and transfer to oven. Bake for 55 to 75 minutes until edges
are firm and center remains slightly soft. Remove from oven and allow to
cool for three hours until quiche is completely set.

Moumas Carrot Cake

For the cake:

2 cups sugar
4 eggs
1 tsp vanilla extract
2 cups flour
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1 cup golden raisins
3/4 cup chopped walnuts
3 cups grated carrots
1 cup canola oil

Cream the sugar and oil. Add eggs and vanilla and beat well, setting aside. In
a separate bowl, whisk together flour, cinnamon, baking soda, salt and
nutmeg, and set aside. Put the nuts and raisins in a separate bowl and coat
well with two tablespoons of the dry flour mixture. Combine the remaining
flour mixture with the wet mixture and stir until consistent throughout. Add
the raisin, nuts and carrots and fold into the batter, stirring well but not
excessively. Pour all into a well-greased and floured baking pan and bake at
350 for 45 to 50 minutes. Remove from oven and allow to cool.