Wednesday, May 13, 2015

Orange You Good

After eating tonight's dessert-Orange Curd Sundae-I kept saying "that was so good", so the title for tonight's post was easy!  The entree-Egg in Portabella-was very good too!  First the dessert recipe, inspired by Bon Appetit

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 eggs 
3 tablespoon sugar
1 teaspoon vanilla
Pour 1/2 of simmering juice mixture into egg mixture.
Whisk together.
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.
2 eggs

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!      

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