I make these blueberry muffins for my guests whenever I make scrambled eggs with cream cheese and dill. When I can get them, I use wild blueberries from Wyman’s. Otherwise, I use fresh or frozen cultivated blueberries.
2 cups all purpose flour
1 Tbs. Baking powder
½ tsp. Salt
½ cup sugar
¼ cup melted butter
1 tsp. Lemon extract
1 cup blueberries
Beat the egg, then beat in the milk, butter, lemon extract. Mix the flour and baking powder, salt, and sugar. Mix the dry into the wet ingredients util incorporated but not more. Mix in the blueberries. Portion into paper lined and cooking-sprayed muffin cups. Bake at 375 F. for 10 minutes on top shelf, then 10 minutes on bottom shelf. They should spring back when fully baked. If they don’t spring back, leave them in the turned-off oven for 3 to 5 minutes to firm up.
This general recipe also works for any other kind of muffins. Leave out the lemon extract and blueberries and replace with vanilla paste and chocolate chips for chocolate chip muffins. Or replace with orange extract and dried cranberries, or replace the sugar with light brown sugar, the lemon with vanilla, and the fruit with rum soaked raisins for rum-raisin muffins. Or substitute coconut extract and shredded sweetened coconut. Vanilla, a finely chopped apple and cinnamon will make apple muffins.
Our guest, Cheryl, requested this recipe for frittata that I serve for breakfast. I’ve found that people don’t want exotic or unusual ingredients at breakfast-time. They want comfort. I bake the frittata in a quiche pan. Since a frittata means fried in Italian, I guess it’s not a real frittata – it’s sort of a quiche without a crust. You can also add diced cooked potato to the frittata and make it a luncheon dish or even a light supper.
Breakfast Frittata 6 eggs 1 quart of whole milk 2 Tbs. cornstarch ½ tsp. salt 1 tsp. ground black pepper 1 Tbs. chervil ½ of a large red bell pepper or 1 small red bell pepper – diced ½ of a small red onion – diced About 3 oz. Swiss cheese , grated
Beat the eggs, milk, cornstarch, salt, pepper, chervil together. You can adjust the amount of milk to fit your quiche pan. If you add another cup of milk, add another teaspoon of cornstarch. Saute the pepper and onion in a little bit of oil or butter. Sprinkle the pepper and onion on the bottom of the quiche pan. Sprinkle a generous layer of Swiss cheese over the pepper and onion mixture. Ladle the egg batter on top of the other ingredients. Bake at 375 F. for about twenty minutes. The frittata is done when the top is lightly browned and the center is no longer liquid. Cool for 10 minutes before slicing and serving.
Or, better yet, just come visit us at Leith Hall and let me make it for you!
I haven’t used Eat Drink and be Merry, for Tomorrow we Diet for a year now. That’s because it’s been almost a year since the last Cape May Restaurant Week. I know that a lot of my guests come to town to eat in Cape May’s wonderful restaurants. From June 1 to June 8, you can do it for less! Once again, some of the best restaurants in town are participating.
410 Bank Street for Cajun Creole and Caribbean food – Union Park for exotic ingredients like elk, bison, and fois gras – Fresco’s for Northern Italian food – Cucina Rosa for Southern Italian food, and several restaurants with a wide variety of dishes – Alethea’s, Tisha’s, and the Mad Batter. You probably already know that all of the best restaurants on the Jersey Shore are here in Cape May, but go to the website to see this once a year bargain.