Leek and Asparagus Frittata serves 8
Lining the dish with parchment paper makes for easy removal from the pan. ½ tablespoon olive oil, divided ¼ cup half and half 8 large eggs 1 cup shredded gruyere cheese 1 cup chopped leeks 1 12-ounce bunch thin asparagus, trimmed ½ teaspoon salt ½ teaspoon ground black pepper 1. Preheat oven to 400° F. Line a 9”x9” baking dish with two overlapping sheets of parchment paper cut to size. 2. Heat a nonstick skillet over medium heat. Add ½ tablespoon of olive oil and sauté leeks until tender, about 4 minutes. Season with salt and pepper and set aside to cool. In a medium bowl, scramble eggs with the half and half, cheese, leeks, salt, and pepper. Pour the mixture into the baking dish and carefully place in oven. Bake 10 minutes. 3. While the eggs are baking, trim the asparagus to less than 9’’ in length. Toss with a ½ tablespoon of olive oil, salt and pepper. 4. Remove the dish from the oven and place the asparagus spears on top of the egg mixture in an alternating pattern. Return to the oven and back for approximately 15 minutes. The center should be springy, with browned edges when it is finished. 5. Let the frittata cool for a few minutes then slide knife around the edges of the pan. Divide the frittata into nine segments, first
cutting in between the strips of asparagus. When cutting across asparagus, use a gentle see-saw motion to ensure a clean cut. Serve warm or at room temperature.
Cranberry Dutch Baby adapted from Martha Stewart
Preheating the cast-iron skillet in the oven is key to a successful rise of the egg. 2 tablespoons unsalted butter, room temp 3 eggs ¾ cups 1% milk ½ cup flour ¼ teaspoon salt ½ teaspoon vanilla extract ¼ cup + 1 tablespoon sugar ¼ cup fresh cranberries 1 tablespoon fresh lemon juice Powdered sugar 1. Preheat oven to 425° F. In a 12” cast-iron skillet, melt 2 tablespoons of butter and remove from heat. In a medium sized bowl combine eggs, milk, flour, salt, vanilla and ¼ cup sugar. 2. Whip until the mixture is foamy and pour into skillet and top with cranberries. Place skillet in heated oven for 20 minutes, or until the pancake is lightly brown. 3. Remove from oven and sprinkle with powdered sugar. Serve immediately.
Mini Cranberry Spice Upside-Down Cakes adapted from Martha Stewart
For this I used a mini-cake pan with 6 wells, the batter will make 8 mini cakes 8 tablespoons unsalted butter, room temperature 1 cup sugar ½ teaspoon ground cinnamon ¼ teaspoon allspice 1 ¾ cups fresh cranberries 1 egg 1 teaspoon vanilla extract 1 ¼ cups flour 1 ½ teaspoon baking powder ¼ teaspoon salt ½ cup 1% milk 1. Preheat oven to 350° F. Rub the bottom and sides of a mini cake pan with about 1-2 tablespoons of butter. Whisk together ½ cup sugar, cinnamon and allspice and sprinkle evenly over the bottom of the pan. Place fresh cranberries on top of the mixture in a single layer, set aside. 2. Using an electric mixer, cream 6 tablespoons of butter with ½ cup sugar until fluffy. In a separate bowl mix the flour, baking powder and salt. Slowly add flour mixture, alternating with milk into the butter mixture. Stir until well combined. Spoon the mixture over cranberries and smooth out. 3. Bake 30-35 minutes, until golden. Let cool on a wire rack, flip over and serve.
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