Orange Curd Sundae
(Serves 4)Bring juices, zest and salt to a simmer.
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
1 tablespoon orange zest.
Whisk eggs, sugar and vanilla together in a glass measuring cup.
3 tablespoon sugar
1 teaspoon vanilla
Pour 1/2 of simmering juice mixture into egg mixture.
Add egg-juice mixture to saucepan, whisking consistently.
Stir with wooden spoon and simmer for approximately 3 minutes until thick and the mix covers the spoon.
Stir in butter.
2 tablespoon Earth Balance Buttery Spread
Chill at least 3 hours.
Serve with Vanilla Ice Cream (2 layers of each).
The egg dish was inspired by Food Network Magazine.
Eggs in Portabella Caps
(Serves 2)Saute spinach in garlic and oil.
1 cup fresh spinach
1 teaspoon olive oil
1 garlic clove, minced
Remove from pan and squeeze moisture from spinach.
Snip spinach with scissors.
Saute mushroom caps in garlic.
Finish cooking in microwave (about 90 seconds).
2 portabella mushroom caps
Poach eggs in simmering water with a tablespoon of cider vinegar.
Stuff mushroom caps with snipped spinach, cheese and parsley.
3 tablespoons gouda, shredda
2 tablespoons fresh parsley, snipped
Top with poached egg.
Sprinkle with Mrs. Dash.
Enjoy the birds singing!