Saturday, November 04, 2006

FALL BRUNCH ~ SPINACH, PEAR and WATERCRESS SALAD / MUSHROOM ARTICHOKE QUICHE

FALL SATURDAY BRUNCH ~

SPINACH, PEAR and WATERCRESS SALAD
with HONEY-MUSTARD DRESSING
(from the old Pike Street Restaurant)
*
Dressing:
1/2 cup Peanut Oil
1/4 cup Honey
1 tsp. Hungarian Paprika
5 Tbsp. Cider vinegar
1/4 cup Dijon Mustard
2 1/2 Tbsp. Chopped Garlic
2 tsp. Grated Fresh Ginger Root
Juice of 1 Large Lemon
Salad:
1 Lb. Fresh Spinach Leaves
2 Ripe Bosch or D'Anjou Pears
2 Bunches Fresh Watercress
Procedure: Wash spinach well, remove all stems.
Make dressing. Cut pears in half, core and julienne.
Place pears in some of the dressing so they don't brown.
Wash watercress, remove long part of stem.
Put spinach leaves in bowl, coat leaves with a bit
of dressing. Place on plates, garnish with pears
and watercress.
________________________
MUSHROOM ARTICHOKE QUICHE
(also good crustless)
*
1 unbaked prepared pie shell
3 Tbsp. Unsalted Butter
1 Lb. Thickly Sliced Mushrooms
2 Cups Drained and Chopped Artichoke Hearts
2 Cups Cubed Danish Havarti Cheese
4 Large Eggs
1 Cup Sour Cream
Couple Dashes Lea & Perrins' Worcestershire Sauce
2 Heaping tsp. Dried Dill
1 tsp. garlic powder
Cracked Pepper
Additional dill and dried parsley flakes
Saute mushroom in butter. Season with dashes of Worcestershire,
dill, garlic and pepper. Add artichokes and cook until liquid
is reduced. Set aside to cool.
Whisk eggs, sour cream and Worcestershire sauce.
In prepared pie shell, add mushroom and artichokes.
Pour egg mixture over. Top with Havarti cheese.
Sprinkle top with additional dill and dried parsley flakes.
Bake at 350 degrees for 45 minutes or until set and
top slightly brown.
Cool 10 minutes before serving.
(Freezes well)

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