Friday, May 25, 2007


~ Wildflower garden
~ A spring brunch recipe from Between the Lakes (A Collection of Michigan Recipes)
4 oz. diced lean bacon
1 Tbsp. butter
1/4 cup sliced wild onions or scallions
1 Tbsp. butter
4 cups cleaned & dried morel mushrooms
1 egg white
1/2 cup diced Gruyere cheese
2 cups scalded and cooled half & half
3 eggs
1/4 tsp salt
1/8 tsp. white pepper
freshly grated nutmeg
butter for sauteing
Pate Brisee
  • Cook bacon in saute pan until almost crisp. Drain and set aside.
  • Melt 1 Tbsp. butter in pan and add wild onions. Saute until translucent and set aside.
  • Melt 1 Tbsp. butter. Add a batch of mushrooms and saute just until tender. Set aside.
  • Repeat with remaining mushrooms, adding 1 Tbsp. butter for each batch.
  • Roll Pate Brisee into a circle. Fit into a 9-inch pie plate, trimming and fluting the edge. Pierce with fork tines and brush with egg white.
  • Layer bacon, onions & mushrooms in pastry. Sprinkle with cheese. Whisk half & half into eggs in a mixing bowl. Add salt, pepper and nutmeg. Pour over the cheese. Bake at 375-degrees for 35 minutes or until top is golden brown. Serve warm. (6-8 servings)
Pate Brisee
1/2 cup softened butter
2 cups sifted flour
1/2 tsp. salt
1/2 - 3/4 cups water
Lightly rub butter into flour & salt in a bowl with fingers, then by hand. Make a well and add gradually add water, stirring with index finger moving to outer edge to incorporate flour. Form into ball and let rest for up to 2 hours.
~ Favorite old 1984 R.S.V.P. Bon Appetit adapted recipe from The Catnip Mouse, a tearoom in Riverton, Connecticut.
1 1/2 cups firmly packed brown sugar
2/3 cup oil
1 cup buttermilk
1 egg
1 tsp. vanilla
1 tsp baking soda
1 tsp salt
2 1/2 cups flour
1 1/2 cups diced uncooked fresh rhubarb
1/2 cup chopped nuts
1/2 cup sugar
1 1/2 Tbsp. grated orange peel
1 Tbsp. room temperature butter
  • Preheat oven to 350-degrees. Grease two 9x5 inch loaf pans. Line bottom and sides with waxed paper.
  • Combine brown sugar and oil in large bowl and beat well. Mix butter, milk, egg, vanilla, baking soda and salt in small bowl. Add to brown sugar mixture and blend thoroughly. Gently fold in flour, rhubarb and nuts. Divide batter evenly between prepared pans.
  • Combine sugar, orange peel and butter in small bowl and blend well with fork. Sprinkle over batter.
  • Bake until tester inserted in center comes out clean, about 1 hour. Let cool in pans, then turn onto racks. Remove waxed paper before serving.


Jennette said...

Hi! I tried making this bread. It completely fell apart when I turned it onto the rack after 10 minutes cooling in the pan. Yet it seemed done through, not underdone. How small did you chop your rhubarb? I was thinking maybe my pieces were too big and it shouild have been closer to a rough dice... What do you think?

joey said...

Good grief! So sorry, Jenny ...

I probably should state diced rhubarb and to leave the bread in the pan until it completely cools. I do hope the crumbling bread tasted good! I appreciate, considering cost and effort, how disappointing it is when recipes don't come out as planned. Thanks for the comment.

Jennette said...

Thanks for your reply! It tasted great despite not holding together and I'll definitely dice it and be more patient next time. I took the better-looking of the two crumbled loaves to work and they didn't seem to mind that it didn't slice well. ;)

joey said...

You are very kind, Jenny ...
If you like to bake, try the Blackberry Muffins (or sub with Raspberries). I let muffins rest a bit before popping them out.

niki said...

I was preparing to make your recipe with some of the harvest from my abundant rhubarb patch-- and then I realized that flour is missing from your ingredient list. The instructions say to fold in flour, but the amount of flour is not listed.
This may be why Jenny's bread fell apart?

Anyhow, nice blog. Cheers...


joey said...

My head must have been on vacation entering the recipe, Nicole. Indeed, you are correct regarding the flour not being listed. I appreciate your comment and made the correcton.