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March menus: a hurry-up brioche brunch, a curry without mystery, mushroom soup for a light supper.

Meals that go together quickly are the emphasis of menus this month. For a spring brunch, purchased brioches provide a quick way to dress up scrambled eggs. Make preparation of curry less complex by adding the seasonings to the rice and baking the chicken separately. And for utter simplicity, try the flavorful mushroom soup for a light supper.

Brioche and banger brunch

Purchase brioches at a bakery, or substitute toasted English muffins. If the British-style sausages called bangers are not in the meat counter or frozen food section of your supermarket, order them from your meatman, or use a veal sausage such as bratwurst.

Scrambled Eggs in Brioches

British Bangers

Romaine and Mandarin Orange Salad

Champagne or Ginger Ale and Strawberries

While the brioches toast and sausages brown, prepare the salads. Keep the sausages hot in the oven while you scramble the eggs. Drop 2 or 3 strawberries into each glass of champagne or ginger ale. Scrambled Eggs in Brioches 8 to 10 large eggs 1/2 cup milk 1/4 cup (1/8 lb.) butter or margarine 1/2 cup chopped green onion Salt and pepper Toasted brioches (directions follow) or 3 3 English muffins, split and toasted 1/2 cup shredded cheddar cheese

In a small bowl, beat eggs and milk to blend; set aside.

In an 8- to 10-inch frying pan, melt butter over medium heat. Add green onion and cook, stirring, just until onion wilts, about 1 minute. Add egg mixture; as it begins to firm on pan bottom, use a wide spatula to push aside or lift cooked portion so raw egg can flow down into pan. Cook until softly set but still moist on top, about 6 minutes. Add salt and pepper to taste.

Spoon egg mixture evenly into hollowed brioches or on top of each split English muffin. Sprinkle egg with shredded cheese. Set brioche tops gently on eggs; present English muffins open-face. Serve at once. Makes 6.

Toasted brioches. Cut off the tops of 6 small (about 2-in. diameter) brioches about 1 inch beneath topknot. Pull out insides of rolls, making a shell about 1/4 inch thick (save crumbs for other uses). Set shells, hollow sides up, and tops in an ungreased 12- by 15-inch baking pan.

Bake, uncovered, in a 300[deg.] oven until broiche shells are dry and crisp, about 20 minutes. Brush inside shells and cut sides of tops with melted butter or margarine (you'll need 3 to 4 tablespoons); return to oven and continue baking just until butter is absorbed, about 5 minutes. Use hot. Makes 6. Romaine and Mandarin Orange Salad Smaller inner leaves (about 30) of 2 large heads romaine, washed and crisped 1 cup peeled tangerine or mandarin orange segments, or 1 can (10 oz.) mandarin oranges, drained 6 tablespoons pecan halves or sliced almonds Honey--poppy seed dressing (recipe follows)

Arrange 5 or 6 romaine leaves on each of 6 individual plates. Top equally with fruit and sprinkle with nuts. Offer dressing to spoon over salads. Makes 6 servings.

Honey--poppy seed dressing. In a blender or with a wire whisk, smoothly blend 1/3 cup salad oil, 1/4 cup honey, 3 tablespoons white wine vinegar, 1 tablespoon minced shallots, and 1-1/2 teaspoons each poppy seed and Dijon mustard. Use, or cover and refrigerate overnight. Makes about 3/4 cup dressing.

Curry dinner

Rice and vegetables, instead of the chicken, carry the curry seasoning in this dinner. Serve the chutney-glazed chicken on the rice, and top individual servings with condiments of yogurt, nuts, coconut, and green onion.

Chutney-glazed Chicken Thighs

Curried Rice and Onions with Peas

Baked Lemon Curd

Hot Spiced Tea

You can bake the lemon curd as long as a day ahead. The chicken and rice cook at the same time. As they cook, heat frozen petite peas just until steaming, and assemble the condiments.

For a moister, creamier consistency in the curried rice, use medium- or short-grain rice instead of the long-grain type. Chutney-glazed Chicken Thighs

Arrange 8 chicken thighs (about 2 lb.) with skin sides up in an ungreased 12- by 15-inch pan. bake, uncovered, in a 400[deg.] oven until meat is no longer pink at the bone (cut to test), about 35 minutes. Brush thighs evenly with 1/2 cup Major Grey or other Chutney, chopped. Bake just to set the glaze, about 5 minutes. Serves 4. Curried Rice and Onions with Peas 2 medium-size onions 1/4 cup (1/8 lb.) butter or margarine 1 cup short-, medium-, or long-grain white rice 2 teaspoons curry powder 1/2 teaspoon cumin seed 1 can (10-1/2 oz.) condensed beef consomme About 1/2 cup water Salt 3 cups hot cooked frozen petite peas Condiments (directions follow)

Cut onions lengthwise into 1-inch-wide wedges. In a 10- to 12-inch frying pan over medium-high heat, cook onions and butter, stirring, until onion is translucent and limp, about 5 minutes. Add rice, curry powder, and cumin seed. cook, stirring, until rice begins to brown very lightly and turn opaque, about 4 minutes. Stir in consomme and 1/2 cup water and bring to a boil on high heat. Stir; cover and cook over low heat until rice is tender to bite, about 25 minutes. Add water if needed to prevent scorching. Add salt to taste.

Mound rice mixture onto center of a warm serving platter (about 12-in. diameter). Spoon peas around rice. Serve hot. Offer condiments. Makes 4 servings.

Condiments. Put in small dishes: 1 cup unflavored yogurt, 1 cup chopped salted or unsalted roasted peanuts, and 1/2 cup each chopped green onion and shredded unsweetened coconut. Baked Lemon Curd 1 medium-size lemon 4 large eggs 1 cup sugar 1/2 cup (1/4 lb.) butter or margarine, at room temperature Boiling water

Cut off and discard ends of lemon. Slice lemon; discard any seeds. Put lemon slices into a blender or food processor with eggs, sugar, and butter. Whirl until smoothly blended. Pour mixture into 4 individual ovenproof dishes (3/4- to 1-cup size). Set in a 9-inch square pan; pour in 1 inch boiling water. Bake, uncovered, in a 300[deg.] oven until centers look set when gently shaken, about 30 minutes. Remove from water and let cool at least 10 minutes. Serve warm or chilled. Makes 4 servings.

Mushroom soup supper

Quick and simple, this soup is dense with mushrooms. The asparagus and Belgian endive share the same dressing. For dessert, no-cook cheesecake gets a new look when served in a wine goblet.

Cream of Mushroom Soup

Asparagus Spears and Belgian Endive

With Dijon Vinaigrette

Goblet Cheesecake

The dessert can stand overnight but also will be ready if made just before you cook the soup and prepare the salad.

Arrange cooked asparagus spears (hot or cold) and Belgian endive leaves on individual plates with a small cup of Dijon-flavored oil-and-vinegar dressing. Dip vegetables into vinaigrette to eat. Cream of Mushroom Soup 2 pounds mushrooms 1/2 cup (1/4 lb.) butter or margarine 2 medium-size onions, chopped 4 chicken bouillon cubes 1/4 teaspoon ground nutmeg 3 cups milk Whole or ground nutmeg Dry sherry (optional)

Rinse mushrooms and trim off discolored base of stems; thinly slice mushrooms. Melt butter in a 4- to 5-quart pan; add mushrooms, onions, bouillon, and the 1/4 teaspoon nutmeg. cook, stirring, over medium-high heat until liquid from mushrooms evaporates, about 30 minutes. Add milk and heat just until simmering; do not boil. Ladle into bowls and top with a sprinkle of freshly grated nutmeg or ground nutmet. Add sherry to taste. Makes 4 servings. Goblet Cheesecake

With an electric mixer or in a food processor, beat until smooth 1 large package (8 oz.) cream cheese, 1 cup sour cream, 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla. Cover and refrigerate until mixture is firm, about 30 minutes. Meanwhile, crush enough graham crackers (about 7) to make 1 cup crumbs. Pour crumbs into a 10- to 12-inch frying pan and cook, stirring, over medium-high heat until crumbs begin to smell toasted and darken slightly, 3 to 4 minutes. Stir in 1/2 teaspoon ground cinnamon and 1/4 cup (1/8 lb.) butter or margarine, cut into small pieces. Stir until butter melts. Remove from heat; let stand to cool slightly. Spoon crumb mixture equally into 4 glasses (6-to 8-oz. size) with or without stems. Pat crumbs up along one side of glass.

Beat chilled cream cheese mixture until creamy, and carefully spoon into glasses without disturbing the crumbs. Serve, or cover and chill as long as overnight. Makes 4 servings.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1985
Previous Article:Salads, rice and beans ... all with a Southwest touch.
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