Campus Green Spring Brunch

CAMPUS GREEN GOURMET CLUB
It was our last meal of the Gourmet season, the planning committee will spend the next couple of months designing four all-new meals for the 2012-2013 season. Your ideas are welcome. We will begin assembling the new roster in August, if you are interested in joining, drop us an email.
Have a great summer.

QUICHE a la BENEDICT with HOLLANDAISE SAUCE
CRISPY ZUCCHINI and POTATO PANCAKES
SPARKLING FRIUT SALAD
CORN PUDDING
LEMON-RASPBERRY COFFEE CAKE
With Jam-Champagne glaze
PEACH BELLINIS



PEACH BELLINIS
Ingredients

• 1/2 cup sugar
• 1/2 cup water
• 1 16-ounce bag frozen peaches, defrosted
• 1 bottle Prosecco or other sparkling white wine
• Mint, for garnish

Yields: 4 servings

Preparation

To make simple syrup for the Bellini, combine the sugar and water in a small saucepan. Bring to a boil and simmer until the sugar has completely dissolved. Remove from the heat and allow to cool completely. You can make the simple syrup days in advance.

Place the peaches in a blender carafe with 1/4 cup of the simple syrup mixture. Puree until completely smooth.

To serve, pour the puree about a quarter of the way up a champagne glass and top it off with Prosecco and garnish with a sprig of mint.

QUICHE a la BENEDICT

• 1 tablespoon vegetable oil
• 1 pound fresh asparagus, trimmed and cut into ½ inch pieces
• Pinch salt
• 4 slices Canadian bacon, cut into ½ inch slice
• 3 tablespoons grated onion
• 1 clove garlic, pressed
• 4 eggs
• ¾ cup heavy cream
• ½ cup biscuit baking mix (such as Bisquick)
• 3 tablespoons butter, softened
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 dash hot pepper sauce
• 1 prepared 9 inch single pie crust (such as Pillsbury Ready Crust)
• 1 cup shredded Colby-Monterey Jack cheese
• Preheat oven to 350

Heat vegetable oil in large skillet over medium heat; add asparagus. Cook and stir until asparagus is tender, about 10 minutes. Season with a pinch of salt.
Stir Canadian bacon, grated onion, and garlic into the asparagus, cook and stir until garlic is fragrant, about 1 minute. Remove skillet from heat, cover, and set aside.
Whisk eggs, cream, biscuit baking mix, butter, Parmesan cheese, Dijon mustard, ½ teaspoon salt, black pepper, and hot sauce together in a large bowl.
Place the pie crust into a 9-inch pie dish; spread asparagus mixture into the crust
Spread Colby-Monterey Jack cheese over the asparagus in an even layer, and pour the egg mixture slowly over the quiche.
Bake in the preheated oven until the filling is slightly puffed and browned and a toothpick inserted in the center comes out clean, about 40 minutes.
Cut into 8 wedges and serve with Blender Hollandaise Sauce

BLENDER HOLLANDAISE SAUCE
MAKE JUST BEFORE SERVING

• 3 egg yolks
• ¼ teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce
• ½ cup (1 stick) butter

In the container of a blender, combine egg yolks, mustard, lemon juice and hot pepper sauce. Cover and blend for about 5 seconds
Place the butter in a glass measuring dish; microwave about 1 minute, or until completely melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm by placing the container in a bowl of hot tap water.


SPARKLING FRUIT SALAD

• 1 fresh pineapple, cut into chunks
• 1 (11 oz.) can mandarin oranges, drained
• 1 cup halved fresh strawberries
• 1 cup halved green grapes
• 1 cup white wine
• ½ cup chilled club soda

In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Serve in small bowls, if available.


CORN PUDDING

• 4 oz (1 stick) unsalted butter, plus more for greasing pan
• 3 cups fresh corn kernels (from 4 to 5 ears)
• 2 eggs
• 1 cup sour cream
• 9 oz. Monterey Jack cheese, cut into ½ inch cubes
• 1 (4oz) can green chilies, drained, patted dry, and cut into ½ inch pieces
• ½ cup grated Parmesan cheese

Preheat oven to 350. Generously grease 2 quart rectangular casserole dish.
In blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden.

CRISPY ZUCCHINI and POTATO PANCAKES

• Vegetable cooking spray
• 2 pounds russet potatoes, peeled and grated
• 2 medium zucchini, grated
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary leaves (plus extra leaves for garnish)
• ¼ cup grated Parmesan cheese, plus 1 tablespoon
• ¼ cup seasoned bread crumbs
• 2 egg whites, slightly beaten
• 2 teaspoons salt, plus extra for seasoning
• ¼ teaspoon freshly ground black pepper, plus extra for seasoning
• 3 tablespoons vegetable oil
• Olive oil, for drizzling
• 1 ½ cups mascarpone cheese, at room temperature

With oven rack in center of the oven, preheat oven to 450. Spray a baking sheet, liberally, with vegetable oil spray. Set aside.
Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze the moisture from the vegetables. Place the vegetables in a large bowl.
Add the garlic, chopped rosemary, ¼ cup Parmesan cheese, bread crumbs, egg whites, salt and pepper. Mix well until all ingredients are combined.
In a 12-inch non-stick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes, or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
While pancake is baking, in a small bowl, beat the mascarpone until smooth and season with salt and pepper to taste.
Cut the pancake into 1 ½ inch squares and arrange on serving platter. Pipe or spoon the seasoned mascarpone on top of each square and garnish with rosemary leaves

LEMON-RASPBERRY COFFEE CAKE
With Jam-Champagne Glaze

• 1 ½ cups all-purpose flour
• 1 ½ tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt
• 1 ¼ cups granulated sugar
• ½ cup (1 stick) butter, softened
• 1 egg
• ¾ cup buttermilk
• 1 t. vanilla
• 4 oz. cream cheese, softened
• 1 tsp. finely shredded lemon peel
• 1 egg
• 1 cup fresh raspberries

Preheat oven to 350. Lightly grease bottom of a 9 inch round cake pan. Line bottom of pan with parchment. Grease and lightly flour pan. Set aside.

For cake: in a medium bowl stir together flour, baking powder, baking soda and salt; set aside.

In medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined. Add 1 egg and the 1 t. vanilla. Beat on low to medium one minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition. Set aside.

For cheesecake filling:

In small mixing bowl beat cream cheese and remaining ¼ cup granulated sugar on medium to high until combined. Add lemon peel and 1 egg, beating until combined.

Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter; spreading to edges. Spread the remaining batter on cream cheese layer, carefully spreading to edges of pan.

Bake 17-20 minutes or until puffed. Remove from oven and gently press raspberries into cake. Return to oven immediately and bake for another 20-25 minutes more or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges of cake from pan; remove from pan. Cool completely. Dust with confectioner’s sugar. Cut into wedges at host’s home and serve with a drizzle of Jam-Champagne Glaze (recipe below).

 JAM-CHAMPAGNE GLAZE

In a small saucepan heat ½ cup seedless raspberry jam and 1 tablespoon lemon juice until melted. Stir in 1 to 2 tablespoons sparkling wine. Drizzle over slices of Lemon-Raspberry Coffeecake. Your host will reserve 2 tablespoons Prosecco from the Peach Bellinis for the glaze).

(Your host will reserve 2 tablespoons Prosecco from the Peach Bellinis for the glaze)