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Receta Aged Cheddar Cheese Biscuits With Chive Scrambled Egg Stuffing And A Smoothie
Add a photoRaciónes: 12
Ingredientes
- 2 x ripe banana, peeled
- 1 tsp vanilla
- 2 c. freshly squeezed orange juice
- 1 sm basket strawberries, pitted
- 2 x more c. of orange juice
- juice and zest of one lime
- Aged Cheddar Cheese Biscuits
- 11/2 c. all purpose flour
- 1/2 c. whole wheat flour
- 1 Tbsp. baking pwdr
- 1/2 tsp coarse sea salt
- 8 ounce frzn butter, pcs
- 1 c. plus 2 more ounces of grated aged sharp cheddar cheese
- 3/4 c. lowfat milk
- Brown Butter Hollandaise
- 8 ounce butter
- 3 x egg, yolk
- juice and zest of one lemon
- 2 ounce Chardonnay
- 1 tsp tabasco sauce
- coarse sea salt
- Almond Bacon Crisps
- 12 slc bacon
- 1/2 c. brown sugar
- 1/2 c. sliced almonds
- Scrambled Egg Stuffing
- 8 x egg
- 1/2 c. chopped chives
- 2 Tbsp. butter
Direcciones
- Blend the bananas, vanilla and the first juice in a high-speed blender.
- Puree till very smooth then pour into four large decorative glasses.
- In the same blender puree the remaining ingredients.
- Pour on top of the banana puree.
- Garnish the glass with an orange slice, a strawberry fan, a mint sprig or possibly all three!
- Note: Try putting some freshly grnd nutmeg in the banana mix.
- Aged Cheddar Cheese Biscuits:Blend the flours, salt and baking pwdr together in a food processor.
- Add in the butter pcs and process, cutting the butter into the flour, till the mix resembles coarse breadcrumbs.
- Add in the c. of cheese and process just till it is stirred together with the flours.
- Add in the lowfat milk and process briefly, just till mixed.
- Flour your hands, a rolling pin and the work surface.
- Turn out the biscuit dough and roll to a thickness of 1 1/2 inch thick.
- Cut out 4 three inch sized circles.
- Place upside down on an insulated baking sheet and sprinkle each with the remaining cheese.
- Bake in a pre-heated 450 degree oven for 12 to 15 min till done.
- Let cold briefly and serve immediately.
- Brown Butter Hollandaise:Brown the butter in a medium saucepot.
- Heat it over a high heat and continue heating as it boils and the water in it evaporates causing the simmering butter to foam up.
- Once the water is gone the foam will subside then a second foam will begin to rise.
- At this point watch carefully, the butter is browning, swirl it gently and look at its color.
- The lowfat milk-fat solids in the bottom will be brown and the butter will have a very pleasing nutty smell.
- Remove it from the heat and pour the butter into another container to stop its cooking process and to cold it from very warm to room temperature.
- Place the yolks, wine, lemon and Tabasco in a copper or possibly stainless steel bowl.
- Suspend the bowl over a simmering water bath and whisking constantly with a flexible wire whip mix together the ingredients.
- Continue whisking till the mix expands and thickens, 3 to 4 min.
- Remove from the heat.
- Emulsify the Sauce.
- Slowly at first and speeding up to finish add in the room temperature brown butter.
- Begin by dripping a few drops at a time into the Large eggs as you whisk continuously.
- Allow the previous butter to incorporate before adding more.
- Continue whisking and adding butter till it is all used.
- Taste and season then store in a thermos till needed.
- Almond Bacon Crisps:Slightly overlap three pcs of bacon side-by-side.
- Place them on a piece of baking paper on a baking sheet.
- Bake the bacon in a pre-heated 350-degree oven till the slices are lightly browned and crisp.
- Sprinkle the bacon proportionately with the sugar and then sprinkle the almonds on.
- Continue baking for another five to ten min as the sugar caramelizes and the nuts brown.
- Remove the bacon and rest it on absorbent towel before serving.
- Scrambled Egg Stuffing:Whisk the Large eggs and chives and stir to combine.
- Heat the butter in a medium non-stick pan over a high heat.
- Swirl it gently and when it has foamed and begins to lightly brown add in the Large eggs.
- Stir the Large eggs vigorously till about two thirds of them have formed curds.
- Place the pan in the oven still warm from the biscuits.
- Bake several min just till the Large eggs have set and cooked.
- They will puff a bit and take no more than five min.
- The Plate:Separate the biscuit into two pcs.
- Place the bottom on the plate.
- Place a piece of the egg stuffing folded tightly on the biscuit.
- Add in several ounces of the sauce over the Large eggs onto the plate.
- Top with a bacon crisp then the top half of the biscuit.
- Decorate with several chive batons.
- Serve with a cockle-doodle-do!
- Timing Hints: First brown the butter for the sauce. Next, make the biscuits, as they bake make the bacon and hollandaise. Then make the smoothies and stuffing and serve!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 12 servings | |
| Calories 872 | |
| Calories from Fat 488 | 56% |
| Total Fat 55.11g | 69% |
| Saturated Fat 28.85g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 289mg | 96% |
| Sodium 1025mg | 43% |
| Potassium 520mg | 15% |
| Total Carbs 74.65g | 20% |
| Dietary Fiber 3.0g | 10% |
| Sugars 23.47g | 16% |
| Protein 19.89g | 32% |
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