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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/4 cup all-purpose flour or cornmeal 3/4 tsp salt 1/2 tsp baking powder 6 large eggs 1 cup cottage cheese 1/2 lb grated cheddar cheese, (about 2 cups total) 3 small cans of chopped green chilies Instructions: Preheat the oven to 350 degrees (Convection at 325 degrees). Place a rack at the middle level. Oil a 9 inch pie plate. In a small bowl, sift together flour (or cornmeal), salt, and baking powder. In a large bowl, beat the eggs with an electric mixer until doubled in volume, about 3 minutes. Add the flour mixture, and cheeses and beat well. Stir in the chilies. Pour the mixture into the pie plate. Bake until the top is puffed and golden brown, and tester is just clean(still a bit moist is better than dry), 25 - 30 minutes. Serve the Egg Puff immediately- it will fall slightly- with salsa on the side. This is great served with a fresh salsa, either tomato or mango. The cornmeal adds a bit of body, and is perfect when you have gluten- free/wheat free guests. Notes: I like cooking this in a smaller, deeper dish and scooping it instead. It is moister, a spoonful makes for a fun presentation, and people who don't "do quiche" won't dismiss it on principle. |
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