November 23, 2014 by Susan Murray
You have a house full of people for the holidays and, while you know for sure what you are making for Thanksgiving Dinner, what are you going to give them for breakfast? It needs to be easy, it needs to be fast and it needs to be filling enough to keep them going until that wonderful feast you have prepared. Well, this is where I can help! After all, we feed up to fourteen people breakfast every day at the Carolina Bed & Breakfast in Asheville and we pride ourselves on seasonal, fresh food. Here are two recipes, both of which can be prepared the day before and cooked in the morning, limiting the mess and bother so that you can then get on with the real cooking for the day! You can serve them together or as two courses, adding some sausage to the plate with the Quiche. Our guests always rave about these dishes. As a matter of fact, just as I was typing up the baked apple recipe I received an email from a guest asking if I would share it with her!
Cranberry Oatmeal Baked Apples
6 whole apples
1 apple peeled, cored and cut into pieces.
6 tblsp butter chilled.
¼ cup brown sugar
1/3 cup dried cranberries
1/3 cup pecans
3 tblsp oatmeal
1 tsp orange zest
½ tsp cinnamon
1/4 tsp nutmeg
1/3 cup apple cider
1/3 cup maple syrup
Slice the tops off the six whole apples and level the bases if need be to make them sit straight. Peel them completely and scoop out the core creating a nice hollow.
Place the rest of the ingredients into a food processor and give it a whirr or two until the butter is cut in and the nuts and cranberries are chopped.
Fill the cavity of each of the six apples with the mixture, mounding it slightly on top, and then place them into a thickly buttered baking pan. Pour the cider and syrup around them and refrigerate overnight. Bake in a 350 oven for 40-50 minutes until the apples are soft. Serve with some of the liquid from the pan and sprinkle with some nuts.
Savory Butternut Squash Quiche
1 pre-made pie crust
1 ½ cups half & half
1 small butternut squash roasted and diced, resulting in about 1 1/2- 2 cups pumpkin
1/2 small onion, diced
½ cup finely grate Parmesan cheese
a dash of nutmeg
a dash of kosher salt
additional olive oil and kosher salt for roasting squash
1. Preheat oven to 350 degrees. Seed squash and cut in wedges. Place on cookie sheet and sprinkle with kosher salt and drizzle with olive oil. Bake until fork tender. Depending on thickness of pumpkin, this could be 30 – 45 minutes, or more. Remove from oven and let cool. Peel and dice. Set aside.
2. Caramelize diced onion in a little olive oil and butter. Let cool and add to diced squash
3. Finely grate ½ cup Parmesan cheese. Toss together with squash and onion. Salt and pepper to taste. Refrigerate overnight
In the morning:
1. Preheat oven to 350 degree.
2. Whisk together eggs, half & half, nutmeg, and salt.
3. Place squash mixture in pie-crust. Pour over egg mixture. Bake at 350 degrees until set, about 45 minutes. Be sure to let the quiche rest at least 15 minutes before slicing.
Posted in Carolina Bed and Breakfast, recipes, Thanksgiving | Tagged Cranberry Stuffed Baked Apples, recipes, Savory Butternut Squash Quiche | Leave a comment