Firehouse Recipes of the Week: Fruit Salad, Corn and Kiwi Chutney, Blueberry Coffee Cake, and Traditional Eggs Benedict with Fresh Hollandaise
Mar 31, 2010 at 7:33 AM 0 Comments
All Recipes Courtesy of Firefighters at PF&R's Fire Station 12
Any kind/types of fruit can be used. For this salad we will be using strawberries, blackberries, bananas, and mangoes.
- 2 mangoes, ripe, soft to touch
- 1 quart of strawberries
- 2 pints of blackberries
- 2 bananas
- 1 fresh lemon
- 1/2 cup of fresh honey
- 1 tsp of sugar
- Rinse all fruits.
- Chop/quarter strawberries and mangoes.
- Slice both bananas.
- Add to a medium mixing bowl along with blackberries.
- Cut lemon in half.
- Squirt juice of one lemon half over fruit.
- Add the other half if a more of a tart flavor is desired.
- Add honey and sugar.
- Mix completely, let sit, chill until ready to serve.
- An option is also to add a half cup of heavy whipping cream, if calories are not a concern.
Serves 6 to 8.
Corn and Kiwi Chutney
- 1 can of corn
- 2 kiwis
- 1 fresh tomato
- 1 half of a fresh jalapeno
- 2 tablespoons of cilantro
- 1 tablespoon of fresh honey
- 1/4 cup of red onion
- 2 tablespoons of red wine vinegar
- salt and black pepper to taste
- Clean fresh fruits and vegetables.
- Pour can of corn into a medium size mixing bowl.
- Strain the juice from the corn.
- Dice kiwis, tomato and jalapeno and add to bowl.
- Chop cilantro and onion and add to bowl.
- Last add honey and vinegar, salt and pepper.
- Mix, let sit and chill until ready to serve.
Blueberry Coffee Cake
For the cake:
- 1 1/2 cup of flour
- 2 1/2 tsp baking powder
- 3/4 tsp of salt
- 3/4 cup of sugar
- 1/4 cup of shortening
- 3/4 cup of milk
- 1 egg
- 1 cup of fresh blueberries, not frozen
- 1/2 cup of brown sugar
- 2 tsp of cinnamon
- 1/2 stick of soften butter, salted
- In a medium mixing bowl add flour, baking powder, salt, sugar and mix.
- Add shortening and stir in.
- Then add the egg and milk.
- Mix until smooth.
- Add blueberries last.
- Pour mixture into a round or square greased baking pan.
- Before baking add the brown sugar/butter topping.
- Bake for 25 to 30 minutes at 375 degrees.
- Cool and let sit.
Traditional Eggs Benedict with Fresh Hollandaise
- 8 eggs, poached
- 4 English muffins, toasted
- 8 slices of Canadian bacon or ham, grilled
- 12 egg yolks, raw
- 1 fresh lemon
- 1 cup of green onion
- 2 sticks of clarified butter
- salt and pepper to taste
- Clarified butter is also known as "drawn butter". It is the golden butter you use to dip your lobster or crab in. All you do is melt the butter, let is sit and cool.
- The milk solids and water will float to the surface. Skim off the white film and you have clarified butter. By removing the milk solids and water, you create a butter that will with stand higher cooking temperatures and not brown.
- Take a medium mixing bowl and place the egg yolks in it.
- Add salt and pepper, the juice of the lemon and the green onion.
- Set up a double boiler.
- You need to take a 12 quart cooking pot with boiling water.
- Place the mixing bowl with the egg yolks over it.
- Do not let it sit long.
- Add the clarified butter slowly, constantly stirring the egg yolks.
- Very important to not to keep the egg yolks on to long, say no more than 2 minutes.
- Any longer and the egg yolks will cook and ruin the sauce.
- Take sauce off double bowler and let sit until ready to pour over the eggs.
- Take a 12 quart cooking pot.
- Add 2 gallons of water and bring it to a boil.
- Before adding the eggs, add a quarter cup of white vinegar.
- The vinegar will help the egg proteins coagulate, stick together, and form little balls.
- Crack the eggs one by one and add them one by one to the boiling water.
- The eggs will only need to cook 2 to 3 minutes.
- This will keep the yolk soft and runny.
- Cook longer if you want a firmer yolk.
- Place the toasted English muffin on a plate.
- Add the slice of grilled ham or Canadian bacon.
- Place one egg on top of the bacon/ham carefully, then cover with the hollandaise sauce.
March 31, 2010
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