Cointreau Mimosa 'Martini'
Makes 4 servings
8 ounces fresh-squeezed orange juice
4 ounces Cointreau, or other orange liqueur
12 ounces organic sparkling wine (see cook's notes)
4 slices of an orange
Cook's notes: Conventional (nonorganic) ingredients can be substituted, if you prefer. This recipe can be halved or doubled. Martini glasses make a great presentation. Find Riva Moretta by Perlage, an organic sparkling wine, at Danny's Organic Marketplace in Mentor.
Preliminaries: Fully chill all liquids.
Mix the co*cktails: Combine all liquids in a chilled pitcher and stir gently.
Presentation: Pour into martini glasses. Slit orange slice once at rind and slip over edge of glass. Serve cold.
Source: Adapted from Brian Doyle, worldsfareculinary.com and dannysorganic.com.
Chocolate-Covered Strawberry French Toast Makes 4 servings
10 ounces organic fresh or frozen strawberries, sliced (see cook's notes)
4 ounces organic cream cheese, very soft
2 ounces (about 1/3 cup) organic chocolate chips
4 organic eggs
1 cup organic milk, whole or reduced fat (2 percent)
8 thick slices organic challah bread (see cook's notes)
Pure maple syrup
2 tablespoons organic butter
Cook's notes: Conventional (nonorganic) ingredients can be substituted, if you prefer. This recipe can be halved or doubled. Organic challah bread is available at Danny's Organic Marketplace, Mentor. If you wish, fold maple syrup into some whipped cream before serving the French toast.
Preliminaries: Heat a medium-large skillet over medium heat shortly before you're ready to cook the French toast.
Prepare filling and batter: Combine the strawberries, cream cheese and chocolate chips in a small mixing bowl. In another bowl, combine the eggs and milk.
Assemble stuffed sandwiches: Divide the cream cheese, strawberry and chocolate chip mixture on top of half the slices of bread. Top each with remaining slices of bread.
Fry the toasts: Melt the butter in the preheated skillet. Dunk each sandwich into the batter for at least 30 seconds. Place the egg-coated sandwiches into the pan. Cover with a lid and let cook for about 2 minutes until browned and the chocolate just begins to melt. Turn the sandwiches over and cover again. Allow to cook for about another 1 to 2 minutes.
Presentation: Serve with pure maple syrup.
Source: Adapted from Brian Doyle, worldsfareculinary.com and dannysorganic.com.
Organic Quiche Lorraine
Makes 4-6 servings
5 ounces organic bacon, diced
Half of a medium organic onion (about 3 ounces), julienned
5 ounces organic mushrooms, sliced
4 organic eggs
½ cup organic heavy cream
1 cup organic milk, whole or 2 percent
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
1 organic pie crust shell
3 to 4 ounces organic Swiss cheese, shredded
Cook's notes: Conventional (nonorganic) ingredients can be substituted, if you prefer. A hand-held or stationary blender is used for this recipe.
Preliminaries: Heat oven to 300 degrees.
Saute bacon, vegetables: Cook the bacon in a medium-size skillet on medium heat until crisp and lightly browned. Add the onions and continue to saute for 2 minutes. Add mushrooms and continue to cook for another 3 minutes. Let cool.
Prepare the custard: Combine eggs, cream, milk, salt and pepper in a blender for 30 seconds.
Assemble the quiche: Place the mushroom, bacon and onion mixture into the pie crust. Next, sprinkle the cheese on top of bacon-mushroom mixture. Pour the custard mixture over all.
Bake the quiche: Place the quiche onto a baking sheet with sides. Place the tray into the preheated oven. Bake for 40-45 minutes, or until the mixture sets. It should not jiggle when gently nudged. Allow to cool to room temperature for at least 30-45 minutes. (This quiche can be made a day ahead, wrapped in plastic and refrigerated.)
Presentation: Serve warm, cut into wedges. Or bring to room temperature, cut into wedges and serve. (If you have refrigerated the quiche, you can remove the plastic, return the pan to a baking sheet and warm it for 15 minutes in a preheated 250-degree oven.)
Source: Adapted recipe from Brian Doyle, worldsfareculinary.com and dannysorganic.com.
Organic Honey Pecan-Crusted Bacon
Makes 4 servings
8 slices organic thick-cut bacon
2 tablespoons organic honey
¼ cup organic pecans, finely chopped
Cook's notes: Conventional (nonorganic) ingredients can be substituted, if you prefer. You can halve or double the recipe.
Preliminaries: Heat oven to 400 degrees. You will need a baking sheet with low sides.
Bake the bacon: Lay slices of bacon on the baking pan. Bake for about 10-12 minutes until just beginning to crisp.
Garnish the bacon: Remove bacon from oven. (If you wish, drain off any fat, or use paper towels to dab and eliminate it.) Brush each bacon slice with honey, then sprinkle strips with pecans. Return to the oven for 2 minutes.
Presentation: Carefully remove bacon from pan and drain on paper towels for a minute or two. Serve hot.
Source: Adapted recipe from Brian Doyle, worldsfareculinary.com and dannysorganic.com.
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