7 Once Dutch baby pancakes are baked, place about 2 tbsp (30 ml) limoncello curd in sunken part of Dutch baby and top with a generous dollop of meringue. Gently toast meringue under broiler, or with a kitchen blowtorch, until lightly caramelized. Transfer Dutch babies, still in their skillet, to towel-lined serving plates. Garnish with fresh raspberries and serve immediately. Serves 4 1 PAIRS WITH ROSSI D’ASIAGO LIMONCELLO
Italy $27.99 353987 BRILLA! PROSECCO Italy $22.99 250041
EVERYTHING BAGEL STRATA 2 tsp (10 ml) white sesame seeds 1½ tsp (7 ml) black sesame seeds ½ tsp (2.5 ml) poppy seeds
1½ tsp (7 ml) dried minced garlic 1½ tsp (7 ml) dried minced onion 1 tsp (5 ml) flakey sea salt 3 thick strips bacon ½ yellow onion, diced 2 cups (500 ml) mixed hearty greens, such as kale, Swiss chard or collard greens, packed ½ cup (125 ml) halved cherry tomatoes 3 x day-old everything bagels, cut into bite-sized pieces 4 large eggs
1 cup (250 ml) whole milk 1 tbsp (15 ml) Dijon mustard
½ cup (125 ml) shredded sharp cheddar cheese ½ cup (125 ml) shredded Monterey Jack cheese ¼ tsp (1 ml) ground black pepper 3 oz (90 g) block cream cheese, cut into bite-sized pieces 1 scallion, trimmed and thinly sliced 1 To make everything bagel seasoning, in a small bowl, whisk together white and black sesame seeds, poppy seeds, minced garlic, minced onion and sea salt. Transfer mixture to an airtight container and keep at room temperature until ready to use. 2 Generously grease two 7 x 5-in (18 x 12 cm) round casserole dishes with olive oil. Place on a rimmed baking tray lined with parchment paper and set aside. 3 In a large frying pan over medium heat, fry bacon, turning occasionally, until cooked through and crisp, about 8 to 10 minutes. 1If making for 2, extra batter keeps well refrigerated in an airtight container for up to 2 days. Just give it a whisk before using.
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