Brunch at Mary and Rich's house; August 25, 2007

Park Avenue Mansion Crab Quiche - prepared by Mary and Rich

Total preparation time: 10 minutes
Serves: 8

• 1 whole pie crust (9 inch), optional
• 2 eggs, beaten
• 1 cup milk or cream
• 1 large sweet red pepper, chopped
• 1/4 cup mayonnaise
• 1/2 cup bisquick baking mix
• 1/2 cup shredded Swiss cheese
• 1/2 cup shredded Cheddar cheese
• 1/2 pound imitation crab
• 1/2 cup green onions (or 1 large onion), chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• paprika for garnish

1. Preheat oven to 350 degrees. Par-bake pie shell, if using one. In a medium bowl, mix everything together. Pour into the pie shell; or a greased baking dish or individual aluminum pie tins.
2. Bake, uncovered, for approx. 40 minutes until a knife comes out clean. Let stand for 10 minutes before cutting.
3. ****Note: If using individual pie tins, loosen the edges of the pie tins, and gently slide it onto the serving plate.
4. Garnish with paprika. Makes a wonderful presentation and is delicious! This is always a hit and never a bite left on the plate!
5. Note: Experiment with other meats and cheeses as well!

Mascarpone, Ham and Asparagus Tart - prepared by Mary and Rich

Makes 6 servings

Preheat oven to 425°F. Place in bottom and press all around sides of 10-inch tart pan with 1-inch high sides:
1 12-inch purchased pie crust

Bake crust until golden brown, about 12 minutes. Cool.

For tart filling, mix in medium bowl:
1 1/2 cups mascarpone cheese
2 tablespoons chopped fresh tarragon
4 teaspoons prepared horseradish
4 teaspoons coarse-grained mustard
Salt
Pepper

Drop in large pan of salted boiling water. Cook 3 minutes; drain. Cool in bowl of ice water. Drain, then slice each spear into 4 or 5 pieces:
1 pound asparagus, trimmed

Toss asparagus in medium bowl with:
5 cups arugula
8 ounces thinly sliced ham, cut into thin strips
1 tablespoon lemon juice
1 teaspoon lemon peel
Salt
Pepper

To assemble tart, spread filling evenly into cooled crust. Top with asparagus-ham-arugula mixture and serve.

Mini Frangipane Tarts with Lime - prepared by John and Kyle

1 cup all-purpose flour
1/3 cup butter, softened
1 tsp grated lime rind
1 tbsp lime juice
4 tbsp superfine sugar
1 egg
1/4 cup ground almonds
1/3 cup confectioners' sugar - sifted
1/2 tbsp water

1. Reserve 5 teaspoons of the flour and 1 tablespoon of the butter and set aside until required.
2. Rub the remaining butter into the remaining flour, until the mixture resembles find breadcrumbs. Stir in the lime rind, followed by the lime juice and bring the mixture together to form soft dough
3. On a lightly floured surface, roll out the dough. Stamp out twelve 3-inch rounds and line a muffing pan.
4. In a bowl, cream together the reserved butter with the superfine sugar.
5. Mix in the egg, then the ground almonds and the reserved flour.
6. Divide the mixture between the pie shells.
7. Bake in a preheated oven at 400 degrees for 15 minutes, until set and lightly golden. Remove the tartlets from the pan and cool.
8. Mix the confectioners' sugar with the water. Drizzle a little of the frosting over each tartlet and serve.



Banana and Date Loaf - prepared by John and Kyle

Serves 6-8

2 cups self rising flour
1/3 cup butter, cut into small pieces
1/3 cup superfine sugar
7/8 cup chopped pitted dates
2 bananas, roughly mashed
2 eggs, lightly beaten
2 tbsp clear honey

1. Thoroughly grease a 2-pound loaf pan and line the base with baking parchment.
2. Sift the flour into a large mixing bowl.
3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs
4. Stir the sugar, chopped dates, bananas, beaten eggs, and honey into the dry ingredients and mix together to form a soft dropping consistency.
5. Spoon the mixture into the prepared loaf pan and level the surface with the back of a knife.
6. Bake in a preheated oven at 325 degrees for about one hour, or until golden and a toothpick inserted into the center comes out clean.
7. Let the loaf cook in the pan before transferring to a wire rack.
8. Serve the loaf warm or cold, cut into thick slices.




Kaiserschmarrn - prepared by Joanna and Jacek

Makes 4 servings
Kaiserschmarrn is a traditional Austrian dessert.

• 1/4 cup raisins
• 1/4 cup rum
• 1 cup whole milk
• 5 eggs
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• salt
• 1 cup all-purpose flour
• 2 tablespoons butter
• 1 tablespoon butter, melted
• 1/4 cup confectioners' sugar, plus more for dusting
• plum preserves for serving

1. In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
2. In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
3. In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Serve with fruit preserves or sauce.