Это предварительный просмотр рецепта "Aged Cheddar Cheese Biscuits With Chive Scrambled Egg Stuffing And A Smoothie".

Рецепт Aged Cheddar Cheese Biscuits With Chive Scrambled Egg Stuffing And A Smoothie
by Global Cookbook

Aged Cheddar Cheese Biscuits With Chive Scrambled Egg Stuffing And A Smoothie
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 12

Ингредиенты

  • 2 x ripe banana, peeled
  • 1 tsp vanilla
  • 2 c. freshly squeezed orange juice
  • 1 sm basket strawberries, pitted
  • 2 x more c. of orange juice
  • juice and zest of one lime
  • Aged Cheddar Cheese Biscuits
  • 11/2 c. all purpose flour
  • 1/2 c. whole wheat flour
  • 1 Tbsp. baking pwdr
  • 1/2 tsp coarse sea salt
  • 8 ounce frzn butter, pcs
  • 1 c. plus 2 more ounces of grated aged sharp cheddar cheese
  • 3/4 c. lowfat milk
  • Brown Butter Hollandaise
  • 8 ounce butter
  • 3 x egg, yolk
  • juice and zest of one lemon
  • 2 ounce Chardonnay
  • 1 tsp tabasco sauce
  • coarse sea salt
  • Almond Bacon Crisps
  • 12 slc bacon
  • 1/2 c. brown sugar
  • 1/2 c. sliced almonds
  • Scrambled Egg Stuffing
  • 8 x egg
  • 1/2 c. chopped chives
  • 2 Tbsp. butter

Инструкции

  1. Blend the bananas, vanilla and the first juice in a high-speed blender.
  2. Puree till very smooth then pour into four large decorative glasses.
  3. In the same blender puree the remaining ingredients.
  4. Pour on top of the banana puree.
  5. Garnish the glass with an orange slice, a strawberry fan, a mint sprig or possibly all three!
  6. Note: Try putting some freshly grnd nutmeg in the banana mix.
  7. Aged Cheddar Cheese Biscuits:Blend the flours, salt and baking pwdr together in a food processor.
  8. Add in the butter pcs and process, cutting the butter into the flour, till the mix resembles coarse breadcrumbs.
  9. Add in the c. of cheese and process just till it is stirred together with the flours.
  10. Add in the lowfat milk and process briefly, just till mixed.
  11. Flour your hands, a rolling pin and the work surface.
  12. Turn out the biscuit dough and roll to a thickness of 1 1/2 inch thick.
  13. Cut out 4 three inch sized circles.
  14. Place upside down on an insulated baking sheet and sprinkle each with the remaining cheese.
  15. Bake in a pre-heated 450 degree oven for 12 to 15 min till done.
  16. Let cold briefly and serve immediately.
  17. Brown Butter Hollandaise:Brown the butter in a medium saucepot.
  18. Heat it over a high heat and continue heating as it boils and the water in it evaporates causing the simmering butter to foam up.
  19. Once the water is gone the foam will subside then a second foam will begin to rise.
  20. At this point watch carefully, the butter is browning, swirl it gently and look at its color.
  21. The lowfat milk-fat solids in the bottom will be brown and the butter will have a very pleasing nutty smell.
  22. Remove it from the heat and pour the butter into another container to stop its cooking process and to cold it from very warm to room temperature.
  23. Place the yolks, wine, lemon and Tabasco in a copper or possibly stainless steel bowl.
  24. Suspend the bowl over a simmering water bath and whisking constantly with a flexible wire whip mix together the ingredients.
  25. Continue whisking till the mix expands and thickens, 3 to 4 min.
  26. Remove from the heat.
  27. Emulsify the Sauce.
  28. Slowly at first and speeding up to finish add in the room temperature brown butter.
  29. Begin by dripping a few drops at a time into the Large eggs as you whisk continuously.
  30. Allow the previous butter to incorporate before adding more.
  31. Continue whisking and adding butter till it is all used.
  32. Taste and season then store in a thermos till needed.
  33. Almond Bacon Crisps:Slightly overlap three pcs of bacon side-by-side.
  34. Place them on a piece of baking paper on a baking sheet.
  35. Bake the bacon in a pre-heated 350-degree oven till the slices are lightly browned and crisp.
  36. Sprinkle the bacon proportionately with the sugar and then sprinkle the almonds on.
  37. Continue baking for another five to ten min as the sugar caramelizes and the nuts brown.
  38. Remove the bacon and rest it on absorbent towel before serving.
  39. Scrambled Egg Stuffing:Whisk the Large eggs and chives and stir to combine.
  40. Heat the butter in a medium non-stick pan over a high heat.
  41. Swirl it gently and when it has foamed and begins to lightly brown add in the Large eggs.
  42. Stir the Large eggs vigorously till about two thirds of them have formed curds.
  43. Place the pan in the oven still warm from the biscuits.
  44. Bake several min just till the Large eggs have set and cooked.
  45. They will puff a bit and take no more than five min.
  46. The Plate:Separate the biscuit into two pcs.
  47. Place the bottom on the plate.
  48. Place a piece of the egg stuffing folded tightly on the biscuit.
  49. Add in several ounces of the sauce over the Large eggs onto the plate.
  50. Top with a bacon crisp then the top half of the biscuit.
  51. Decorate with several chive batons.
  52. Serve with a cockle-doodle-do!
  53. Timing Hints: First brown the butter for the sauce. Next, make the biscuits, as they bake make the bacon and hollandaise. Then make the smoothies and stuffing and serve!