Champagne Cream with Fresh Berries
8 egg yolks
1/2 cup sugar
1 cup Champagne
1 cup heavy whipping cream, whipped
1 pint fresh raspberries
1 pint fresh strawberries
In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in Champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled.
Fold in whipped cream. Spoon three-quarters of the Champagne cream into stemmed glasses. Top with berries. Spoon remaining Champagne cream over berries.
Crustless Bacon Tomato Quiche
Butter, for ramekins
10 ounces Good Quality Crushed Tomatoes Drained
½ Cup Crisp Cooked Bacon, Chopped
6 large eggs
1/2 cup half-and-half
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese
Crusty bread and mixed salad (optional)
1. Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.