A Mother's Day Breakfast not to be missed
Recipes offered by members of the Mosquito staff
Rhubarb-Strawberry Delight Serves 8
1 1/2 pounds rhubarb
1/2 cup water
3/4 cup sugar
1 pint fresh strawberries, halved and hulled.
1. Wash rhubarb. Cut off root and leaf
ends and cut into one or two inch pieces without peeling.
2. In a saucepan, combine all ingredients
except strawberries and simmer, covered, 10 minutes or until tender,
stirring once or twice.
3. Just before removing from heat, add
Prosciutto Breakfast Rolls
2 pkgs. Crescent Roll dough
8 slices prosciutto
1 1/2 T. honey
1 1/2 T. Dijon mustard
1. Preheat oven to 375 degrees. Spray
heavy large baking sheet with nonstick spray. Open 1 pkg of
crescent rolls. Unroll dough and separate into 4 rectangles
(do not separate dough into triangles; press perforations together).
Top each dough rectangle with 1 slice of prosciutto. Starting
at the long side of one rectangle, roll up dough rectangles
jelly-roll style. Cut each crosswise in half. Transfer to prepared
baking sheet, seam side down. Repeat with second package of
crescent rolls. (Can be made one day ahead. Cover and refrigerate.)
2. Whisk honey and mustard in small
bowl to blend. Brush tops of rolls with honey mixture.
3. Bake until golden brown, about 12
minutes. Cool slightly.
4 T. butter
1/3 cup bread crumbs
8 large eggs
1 cup ricotta cheese
1/2 tsp. salt
1/2 cup minced scallion (both white
and green parts)
Freshly ground pepper
2 T. grated parmesan cheese
1. Preheat oven to 350 degrees. Generously
spray the bottoms and sides of 8 nonstick, standard (2 1/2-inch-diameter)
muffin cups with nonstick spray, then place about 1 1/2 tsp.
butter into each cup. Place pans in the preheated oven for a
minute or two to melt the butter, then take them out and divide
the bread crumbs among them.
2. Combine the eggs, ricotta and salt
in a blender and whip until smooth. Stir in the scallions and
a generous amount of freshly ground pepper.
3. Pour the egg mixture into the prepared
cups, filling them right up to the rim. Bake in center of the
oven for 10 minutes, then reach in carefully to sprinkle the
top of each muffin with a little parmesan cheese. Bake for another
10 minutes, or until the tops are puffy, golden, and just barely
firm to touch.
4. Remove pans from oven and let muffins
cool in pan for about 5 minutes, during which time they will
deflate a little. Run a knife around the edges and lift or invert
each muffin onto a cooling rack or plate. Serve hot, warm or
at room temperature.
16 pork link sausages (Jones Sausage works well)
1 T. vegetable oil
1 1/4 cups milk
4 large eggs
scant 1/2 tsp. salt
1 1/2 cups all-purpose flour
1. Heat oven to 450 degrees. Place
sausages in a 9-inch square by 3-inch deep baking dish. Rub
sausages with oil and oil bottom and sides of the pan as well.
Bake until lightly browned, about 15 minutes.
2. Meanwhile, whisk together milk,
eggs and salt in a mixing bowl and set aside. When sausages
are nearly ready, add flour to milk mixture and mix until smooth.
3. Transfer sausages to a plate and
set aside. Pour just enough batter into the hot baking dish
to cover the bottom. Return to the oven and bake until batter
is set, about 5 minutes. Arrange sausages evenly across top
of batter and quickly pour in the rest of the batter.
4. Return pan to oven and bake until
the batter billows up and around sausages and has a crusty top,
about 25 minutes. Remove from oven, cut into squares and serve
immediately, because the crust will sink as it cools.
Traditional English Scones
2 cups flour
1 T. baking powder
1/4 tsp. salt
1/4 cup plus one T. sugar
4 T. cold butter
1/4 cup golden or dark raisins or dried
1/4 cup milk (approximately)
1. Preheat oven to 375 degrees.
2. Combine flour, baking powder, salt
and 1/4 sugar in mixing bowl or food processor. Cut in butter
in small pieces or process with pulse button until uniformly
3. If using food processor, transfer
mixture to bowl. Add raisins or currants. Lightly beat 2 eggs
with the milk and add, mixing to make soft dough. Add a little
more milk if necessary.
4. Place dough on well-floured board
and divide in two. Pat each into circle 1/2 inch thick. Beat
remaining egg and brush on circles. Sprinkle with remaining
T. sugar. Cut each circle into 8 wedges. Place wedges about
two inches apart on ungreased baking sheet and bake 15 to 20
minutes, until golden.