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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 cheddar cheese biscuit per person (separate recipe) 3-5 asparagus spears per person 1 tomato slice per person 1 hard cooked egg per person pesto cheese sauce (ingredients below) 2 T unsalted butter 2 T unbleached white flour ¼ t salt ¼ t pepper 1 cup milk 1/3 cup grated hard cheese, such as Asiago Instructions: Bake cheddar cheese biscuits (cutting 3½ inch rounds, rather than 2 inch). Prepare hard-cooked eggs and keep warm until serving. Cook asparagus spears in boiling water for 3 minutes. Drain and keep warm until serving. Slice tomatoes and keep warm until serving. Prepare cheese sauce (see below) Melt butter over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Stir in milk and heat to boiling, stirring constantly. Boil and stir for 1 minute. Add the grated cheese and whisk until smooth. Stack from bottom up: a biscuit, asparagus spears, tomato slice(s), fanned out sliced hard boiled egg, and pesto. Then drizzle cheese sauce over and around. SUGGESTIONS: Try a biscuit with bacon and/or herbs for a variation from cheese. |
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