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In The
Jewish News
Gets Results.
Place Your
851-6989
Allied Member ASID
BAKED EGGS WITH
SMOKED SALMON
Serves 4
Ifyou don't like smoked salmon,
you can used smoked trout, Make
this dish for brunch. Top with
plain yogurt or sour cream.
5 ounces hot-smoked salmon
2 teaspoons olive oil
3 cloves garlic, chopped
4 shallots, chopped
1 teaspoon chopped fresh thyme
112 teaspoon chopped fresh dill
9 eggs
1/2 cup half-and-half
1/2 cup grated Gouda cheese
Salt and pepper to taste
UNIVERSAL WATCH REPAIR
LOIS HARON
AWARD-WINNING page 114
Ad Today!
(810) 354-6060
Preheat oven to 350 degrees.
Crumble smoked salmon and
place in a large bowl. Heat oil in
a small saute pan until very hot.
Add garlic and shallots and saute
until you can smell the aroma,
about 2 minutes. Add thyme and
dill; remove from heat.
In a medium-size bowl, whisk
together eggs and half-and-half.
Pour into the bowl with the
smoked salmon. Add cooled gar-
lic mixture and stir well. Pour
into a well-greased 2-quart bak-
ing dish. Bake for about 20 min-
utes. Top with the Gouda cheese,
salt, and pepper and bake 10 to
15 minutes more, or until a knife
inserted in the center comes out
clean. Serve hot topped with sour
cream or yogurt, if desired.
BISTRO FAUX
SOUFFLES
Makes 6 souffles
1/2 cup unsalted butter, softened
2 1/4 cups brown sugar
3 eggs
12 ounces bittersweet chocolate,
melted
1 cut hot espresso
2 cups flour
2 teaspoons baking soda
Pinch salt
1 cup sour cream
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. In a
large mixing bowl, cream butter
and sugar until fluffy. Add eggs,
one at a time, mixing well after
each addition. Add melted choco-
late and espresso and mix well.
In a small bowl, mix flour, bak-
ing soda, and salt. Add half of the
sour cream to the chocolate mix-
ture and mix well. Add half the
flour mixture and mix again. Re-
peat. Add vanilla and mix.
Grease six 8-ounce ramekins
and fit with foil collars.
Distribute the batter among
the ramekins. Bake for 25 to 30
minutes, or until a knife inserted
in the center comes out clean.
Serve warm.
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