Favorite Recipes

Tomato Tarts
Asparagus "Guacamole"
Crunchy Sweet Potato Casserole Recipe
Panettone Bread Pudding
Bountiful Garden Casserole
Irish Cream Creme Brulee Chilled Tomato Soup with Seared Scallops, Avocado and Basil

Brunch Souffle

Servings: 6-8

Ingredients:
10 -12 frozen cheese blintzes, defrosted just enough to separate
1 cup sour cream
¼ cup sugar
¼ cup orange juice
4 eggs, beaten
2 tablespoons butter, melted
2 teaspoons pure vanilla extract
1/8 teaspoon salt
1 tablespoon cinnamon sugar

Preparation:
Preheat oven to 350 degrees F.
Place blintzes in a 9 x 13 inch pan.
In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes.
Sprinkel with cinnamon sugar.
Bake, uncovered, at 350 degrees for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired.

For this recipe we recommend using any of Casafina's large rectangular bakers. It's a perfect choice for oven to table.


Tomato Tarts

If you can't find herb-flavored goat cheese at the store, make your own by mixing 2 oz. plain goat cheese with 1 tsp. fresh or dried herbs, in any combo.

Makes: 4 tarts; Total time: 40 minutes

Ingredients:
2 sheets frozen puff pastry (17.3 oz. box)
1 egg yolk, beaten with 1 Tbsp. water
2 oz. herb-flavored goat cheese, softened
2 Tbsp. milk
8 each red and yellow cherry tomatoes, halved
Salt and black pepper to taste
2 Tbsp. minced fresh basil

Thaw puff pastry according to package directions. Preheat oven to 400°.

Cut one pastry sheet into 4 even squares. Place squares on a parchment-lined baking sheet. Cut remaining sheet into 8 strips, each ¾-inch-wide. (You will have approximately ⅓ of the sheet remaining after strips are cut. Use it to make a smaller tart or refreeze for another use.) Cut the 8 strips in half crosswise to make 16 strips, 4- to 5-inches each.

Place four strips around the edge of each pastry square, overlapping corners. Lightly brush pastry edges and corners with egg wash; bake until puffed and brown, 22–24 minutes.

Whisk together goat cheese and milk. Divide cheese mixture among centers of baked tarts, spreading it with a spatula and pressing lightly to gently deflate centers. Top cheese mixture with red and yellow tomatoes; season with salt and pepper.

Bake tarts 5 minutes more. Remove tarts from oven and garnish with basil; serve warm or at room temperature.


Asparagus "Guacamole"

Servings 10

Ingredients:
1 ½ pounds asparagus, cut into small pieces
1 tablespoon fat-free Greek-style yogurt
1 tablespoon lime juice
¼ cup chopped fresh cilantro
3 green onions, thinly sliced
½ jalapeno pepper, minced
1 tablespoon minced garlic
1 tomato, diced
½ teaspoon Worcestershire sauce
1 dash hot pepper sauce
salt and ground black pepper to taste 

Directions:

  1. Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
  2. Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled. Serve in Dip bowl or several small bowls* with your favorite tortilla chips.
     

 *FOR THIS RECIPE WE RECOMMEND:

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Crunchy Sweet Potato Casserole Recipe

Serves 8

Ingredients:
2 cups mashed sweet potatoes
½ cup butter, melted
¼ cup sugar
¼ cup packed brown sugar
2 eggs, lightly beaten
½ cup milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Topping:
1 cup crushed cornflakes
½ cup chopped walnuts
¼ cup packed brown sugar
¼ cup butter

Directions:

  1. In a large bowl, combine the first eight ingredients. Spoon into a greased 1 ½ qt. baking dish*. Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 160°.
  2. Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes longer or until the topping is lightly browned.

*FOR THIS RECIPE WE RECOMMEND:

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Panettone Bread Pudding

Serves 8

Ingredients:
4 Large Eggs
1 Qt canned or refrigerated eggnog
2 tsp orange zest
¼ tsp ground nutmeg or cardamom
½ cup dried raisin-cherry blend
3 Tbsp rum
8 Cups Panettone bread, cubed (about 1 lb)

Directions:

  1. Preheat oven to 350 degrees F. Coat a shallow baker* with nonstick spray.
  2. Soak dried raisin-cherry blend in rum. Set aside. Whisk together eggs, eggnog and spices.
  3. Place panettone cubes in prepared baking dish. Scatter raisin mix over panettone cubes. Pour eggnog mixture over the top to coat.
  4. Bake, uncovered, 50 to 55 minutes until a knife inserted in center comes out clean.
  5. Serve warm or at room temperature. Sprinkle with confectioner’s sugar, if desired.

*FOR THIS RECIPE WE RECOMMEND:

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Bountiful Garden Casserole

Serves 12

Ingredients:
2 pounds eggplant, peeled, sliced  ½ inch thick
5 teaspoons salt, divided
¼ cup olive oil
2 medium onions, finely chopped
2 garlic cloves, minced
2 medium zucchini
5 medium tomatoes, peeled and chopped
2 celery ribs, sliced
¼ cup minced fresh parsley
¼ cup minced fresh basil
½ teaspoon pepper
½ cup grated Romano cheese
1 cup dry Italian bread crumbs
2 tablespoons butter, melted
1 cup shredded mozzarella cheese

Directions:

  1. Cut eggplant into  ½ in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels.
  2. Cut eggplant into ½ in. cubes; saute in oil until lightly browned. Add onions, garlic and zucchini; cook 3 minutes. Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. Pour into greased baking dish*. Combine crumbs and butter; sprinkle on top.
  3. Bake, uncovered, at 375 degrees F for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

*FOR THIS RECIPE WE RECOMMEND:

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Irish Cream Creme Brulee

Servings 6

Ingredients:
2 cups heavy cream
1/3 cup white sugar
6 egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed

Directions:

  1. Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins* on a towel set in a roasting pan at least 3 inches deep.
  2. Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
  3. Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
  4. Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
  5. Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
  6. Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

*FOR THIS RECIPE WE RECOMMEND:

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Chilled Tomato Soup with Seared Scallops, Avocado, and Basil

Servings 4

Ingredients:
2 pounds tomatoes, chopped
2 tablespoons balsamic vinegar
2 tablespoons avocado oil
1 teaspoon salt
1 tablespoon vegetable oil
16 fresh sea scallops
1 avocado - peeled, pitted and diced
freshly ground black pepper to taste
8 basil leaves, torn into pieces

Directions:

  1. Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. Puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours. 
  2. Heat the oil in a skillet over high heat until it begins to smoke. Place the scallops into the hot oil. Cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side.
  3. To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl. Sprinkle the soup with ground pepper and torn basil leaves to serve. 

*FOR THIS RECIPE WE RECOMMEND:

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