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Quiche Lorraine with asparagus and sauce bearnaise
photo courtesy of Jay Rabalais


We hope you won't think it presumptuous of us to be publishing these recipes on our web page, but, astonishingly enough, we regularly get requests for them from our guests. So.... here they are. We hope you enjoy making them as much as we enjoy serving them.

WATERS EDGE CREME CARAMEL FRENCH TOAST

(Guests almost always ask for this recipe!)
A scrumptious make-ahead breakfast or brunch main dish that goes together in 15 minutes. May be made the night before and refrigerated, or made same morning if you dip the bread in eggs/milk mixture first.

In 9 X 13" casserole dish, melt in microwave

  • 2 tablespoons corn syrup
  • with 1 cup brown sugar and
  • 1 stick (1/2 cup) butter

  • Turning the pan width-wise, layer one and one-half loaves cinnamon raisin bread slices in 3 columns like dominoes, usually 7 slices per row.

    In large bowl, beat 6 eggs and add 2 cups milk, 2 cups light cream, 1/3 cup sugar, 1 tablespoon vanilla and 1/2 teaspoon salt. Stir.

    Pour slowly over bread, cover with aluminum foil and refrigerate over night.

    Bake at COVERED at 350 degrees for 45 minutes and UNCOVERED for 15 minutes.

    Cut into 9 or 12 squares.

    INVERT ONTO PLATES so the caramel is on the top.

    Top with dollop of sour cream and chopped walnuts, almonds or pecans.

    Serves 6-9 depending on portion size.


    BAKED FRENCH TOAST WITH FRESH FRUIT LIQUEUR


    May be made the night before and refrigerated, or made same morning if you dip the bread in eggs/milk mixture first.

    Ingredients:

  • 10 eggs
  • 3 cups milk
  • 2 tsp. vanilla
  • 1 large loaf scally or challah or some other white specialty bread
  • 1/4 cup melted butter

  • Mix eggs, milk and vanilla in large bowel.

    Pam large 11 x 13" casserole dish.

    Slice bread thick and dip in batter, then layer like dominoes till it's full.

    Pour remaining batter over bread.

    Drizzle melted butter evenly over top.

    Bake at 350 degrees for 45 minutes.

    Cut into squares and top with fresh fruit: Sliced peaches soaked in peach schnapps, strawberries soaked in kirsch, or bananas soaked in Grand Marnier.

    Dust with powdered sugar.

    Serves 6-9 depending on portion size.


    WATERS EDGE SEAFOOD STRATA


    May be made the night before and refrigerated, or made same morning if you dip the bread in eggs/milk mixture first.

    Ingredients:

  • 1 large loaf scally or challah or some other white specialty bread
  • 1 and 1/2 cups shredded Swiss or Jack cheese
  • 1/2 cup purple onion slivered
  • 1 cup sliced celery
  • 1/2 cup sliced sweet red, orange, yellow peppers (optional)
  • 1 pound seafood salad from the deli (you may, of course, substitute fresh lobster, shrimp, crab, etc.)
  • 5 large eggs
  • 3 cups milk
  • 1/4 tsp. dried mustard
  • Salt, fresh ground pepper to taste

  • Cube bread and place in large Pammed 11 x 13" casserole dish.

    Mix in sliced vegetables.

    Spread seafood salad evenly over top, working gently down to bottom.

    Spread cheese over top.

    Mix eggs, milk and mustard.

    Pour over top.

    Bake at 350 degrees for 50 minutes. Should be golden brown and bubbly.

    Cut into squares. Serves 6-9 depending on portion size.


    BAKED PEACHES & CREAM FRENCH TOAST


    May be made the night before and refrigerated, or made same morning if you dip the bread in eggs/milk mixture first.

    Ingredients:

  • 6 eggs beaten
  • 2 cups light cream
  • 1 tsp. nutmeg
  • 4 tablespoons peach preserves
  • 1-2 loaves French, Italian, scally or challah or some other white specialty bread

  • Dunk Sliced bread and arrange in Pammed 11 x 13" casserole dish.

    Pour rest over top.

    Bake 30 minutes at 350 degrees.

    Top with sliced peaches and peach butter. Dust with powdered sugar.

    Peach Butter
    In blender, mix half cup softened butter with 4 tablespoons peach preserves.



    Fresh Fruit Fruit Crepe with vanila-orange creme
    photo courtesy of Jay Rabalais

    WATERS EDGE CRĘPES

    Ingredients:

  • Fabulous fruits
  • Purchased dessert crępes
  • Fresh strawberries, bananas, peaches, blueberries
  • Pepared Vanilla pudding with Cointreau wisked into taste
  • Cinnamon sugar
  • Drape crępe over desert plate so that half of it remains on and half off plate.

    Spread dollop of yogurt on the half crępe on the plate.

    Layer sliced bananas, peaches and strawberries on yogurt.

    Sprinkle with cinnamon sugar.

    Fold crępe half off the plate up and onto the plate, making a half circle.

    Flute from edges toward center making the filled crępe into a fan or scallop shell shape.

    Add more fresh fruit at seam and dust with more cinnamon sugar.


    FRUIT PARFAITS

    Ingredients:

  • Sliced fresh bananas, peaches, strawberries, blueberries
  • Vanilla yogurt
  • Cinnamon sugar
  • Granola
  • Mint leaves
  • Layer above ingredients: berries, yoghurt, granola, peaches, etc. to please the eye.

    Top with mint leaves and strawberries. Sprinkle with cinnamon sugar.

    Soaking the fruit in the liqueur of your choice adds a delightful zing.

    May be made a couple of hours ahead and chilled.


    WATERS EDGE BAKED PEARS (Great for Apples, too!)

    Ingredients:

  • Brown sugar
  • orange Juice
  • Canned pear halves
  • Ground cinnamon
  • Ground nutmeg
  • Ground cloves
  • Spread thin layer of brown sugar in Pammed oval ramekins.

    Place 3 pear halves end overlapping end.

    Drizzle splash of orange juice (with pulp is best).

    Dot with butter.

    Sprinkle with cinnamon, cloves, nutmeg.

    Bake at 350 degrees for 15 minutes. Serve with underliner.


    Waters Edge Stuffed French Toast

    Ingredients:

  • Whipped cream cheese
  • Strawberry, peach, raspberry, blueberry preserves, or orange marmelade
  • Challah, scally, french or any other breads from the bakery
  • Eggs, 1 per personor
  • Milk, about 1/2 cup per person
  • Vanila, 1 tsp.
  • Confectioner's sugar
  • Sliced fresh fruit to coordinate with preserves.
  • Liquer to marinate fruit, optional
  • Maple or berry syrup
  • Spread one half nice thick bread slices with whipped cream cheese, the other half with your favorite preserves.

    Make sandwiches.

    Beat eggs, milk, and vanila together. Substitute half cream, half milk for a richer batter, if you wish.

    Dip sandwiches in batter and grill on hot Pammed griddle till golden brown on both sides.

    Plate and top with fresh fruit, drizzle of syrup (maple or berry) and sift confectioner's sugar over top.


    Waters Edge Bird's Nests

    Ingredients:

  • Challah, Scally, or French bread sliced at least an inch thick
  • Eggs, 1 for each bird's nest
  • Coarsely shredded taco cheese
  • Fruit, bacon, or ham clices
  • Cut oval shaped holes in center of each bread slice.

    Placed bread slices on Pammed hot griddle.

    Break an egg into "nest" hole in bread slices.

    Sprinkle on taco cheese.

    When egg has set and bread bottoms are golden brown, using 2 spatulas, invert bread slices, taking care to keep cheese beneath slices.

    (If it spills out, just tuck it back in. Depending on your griddle, you may want to respray Pam when you lift a slice up just before you turn it over and replace it on griddle. Then you won't have any trouble getting it off the griddle when it's done.)

    When second side of slices has turned crispy, invert onto places and garnish with fruit, bacon or ham slices.


    Waters Edge Mini-Quiche-Souffles

    Ingredients:

  • 2 sticks butter
  • 5 eggs
  • 3/4 cup Bisquick or Jiffy Mix
  • 8 oz. part skim ricotta
  • 16 oz. lite cottage cheese
  • 6 tablespoons lite sour cream
  • 3 cups shredded Swiss cheese
  • In a large bowl, melt 2 sticks butter in microwave. Beat in 5 eggs and 3/4 cup Bisquick or Jiffy Mix. Stir in remaining ingredients. Spray large muffin pans with butter flavored Pam. Fill and bake at 350 degrees for 40 minutes.

    You can add seafood salad, chopped veggies, diced ham or crumbled bacon.

     

    If you'd like to experience the magic of private fine dining in America's Home Town, allow us to introduce you to Chef Phillippe Ducrot and Chez Ducrot . . . www.chezducrot.com

    Contact the Massachusetts Office of Travel & Tourism.

    Email:

    "Denise" at ThisDomain