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RECIPES
128
Lemon Blueberry Muffins
3
⁄
4
cup fresh blueberries
1
1
⁄
2
cups plus 2 Tablespoons all purpose flour
2 teaspoons baking powder
1
⁄
2
cup sugar
1
⁄
2
teaspoon salt
1 cup milk
1 egg
1
⁄
3
cup butter, melted
1 teaspoon almond extract
Zest of 1 lemon
Adjust oven racks to positions 1, 3, and 5. Preheat on Pure Convection
™
at 375˚.
Dredge blueberries in 2 Tablespoons flour- this will help prevent them from sinking to the bottom of the muffin. Set aside.
Combine remaining flour, baking powder, sugar and salt in a mixing bowl. In a separate bowl, beat together milk, egg, butter, almond
extract, and lemon zest. Add to dry ingredients until moistened. Fold in blueberries.
Spoon batter into greased or paper-lined muffin tin. Set aside until ready to bake.
Mother’s Day/Father’s Day Brunch
Savory Spinach Frittata
Lemon Blueberry Muffins
Home Fries with Roasted Bell Peppers
Roasted Pears with Hazelnut Syrup and Candied Hazelnuts
Serves 4
Savory Spinach Frittata
4 eggs
1 cup all purpose flour
1 cup milk
1
⁄
4
cup melted butter
1
⁄
2
teaspoon salt
1 teaspoon baking powder
2 cups shredded Mexican blend cheese
3 cups fresh spinach, rinsed and dried
7 ounce can diced green chilies, drained
1
⁄
4
cup diced onion
In a large bowl, combine eggs, flour, milk, butter, salt and baking powder. Combine with a whisk until smooth. Stir in cheese, spinach,
chilis and onions. Pour into a large 12-14 inch oven-proof nonstick skillet. Set aside until ready to bake.
RECIPES
129
Home Fries with Roasted Bell Peppers
Roasted Pears with Caramel and Hazelnuts
4 Bosc pears, peeled but left whole with stem
2 cups sugar
2
⁄
3
cup water
3 cups coarsely chopped hazelnuts
2
⁄
3
cup light corn syrup
1 cup heavy whipping cream
4 Tablespoons unsalted butter
Bring an 8 quart pot of water to a boil. Add pears, and blanch for about 2 minutes. Remove with a slotted spoon and place in 8 x 8" bak-
ing dish. Set aside until ready to bake.
Place sugar and water in a large sauté pan. Cook on high for 5 minutes. Do not stir. When it begins to caramel, swirl the pan to even out
the color. Add the hazelnuts and karo syrup and then add the cream slowly. It will begin to bubble up, so remove it from the heat briefly.
Cook until it thickens, about 5-6 minutes, while stirring constantly. Add butter. Hold caramel sauce on low.
BAKING INSTRUCTIONS FOR FULL MEAL:
Place frittata in oven on rack position 1. Place pears in oven next to frittata. Place home fries on rack position 3. Set timer for 10 min-
utes. When timer sounds, place muffins on rack position 5. Set timer for 25-30 minutes. When timer sounds, pull all food out of the oven.
To Serve: Slice frittata into wedges. Stir home fries. Serve warm. To serve pears, drizzle with caramel sauce.
4 russet potatoes
1 Red bell pepper, thinly sliced
1 Green bell pepper, thinly sliced
1
⁄
2
onion, thinly sliced
Salt and black pepper, to taste
1 Tablespoon olive oil
Scrub potatoes then slice into 1/8 inch thick rounds. Combine potatoes, bell peppers and onion ina large bowl. Season with salt and pep-
per and toss gently. Pour into 9 x 13-inch baking dish. Set aside until ready to bake.