 Summer Breakfast on the Porch Cheese Souffle Italian Sausage Soup |
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| Summer Breakfast on the Porch Submitted by Betty-lee Hepworth On a warm morning refreshed with cool breezes enjoy a breakfast on your summer porch. Start with Satek Winerys Mango Mania served in Champagne glasses. Accompanying this delicious breakfast wine serve: Cheese Soufflι (recipe below) Compote of fresh fruit with Miniature Blueberry Muffins Date or Apricot Scones (recipe below) 2 cups flour ½ cup sugar Ό teaspoon cream of tartar ½ teaspoon baking soda 2 teaspoons baking powder 8 Tablespoons butter (add more butter if a richer scone is desired) 1 egg ½ cup milk ½ cup dates or apricots chopped into small pieces. Pre-heat oven to 350 degrees. Lightly grease a baking sheet. Baking time: 10 to 15 minutes Combine flour, sugar, baking powder, baking soda, cream of tartar, and pinch of salt. Cut in butter until mixture resembles pea size crumbs. In a small bowl add together egg and milk until blended and add to the flour mixture. Mix in the date pieces. Turn the dough out onto a lightly floured surface and press together gently until the dough comes together. Roll dough into Ύ rounds, flatten slightly and place on baking sheet. Sprinkle with turbinado sugar or add a several drops of maple syrup to the top of each scone. Bake until golden brown. .. Cheese Soufflι Pre-heat oven to 325 degrees. Butter a 2 quart baking dish. Baking time: about 60 minutes. Serves 6 4 Tablespoons butter 4 Tablespoons flour 1 ½ cups hot milk 1 teaspoon salt 1 cup sharp cheese grated (Gruyere, Swiss or Jarisberg if desired) 1 Tablespoon Satek Winerys Kreibaum Bay Port 6 eggs separated ( if desired use 4 egg yolks and 8 egg whites) Pinch of Cream of tartar Melt butter, add flour and blend. Add milk to butter and flour mixture stirring constantly until thickened. Gradually add cheese and Kreibaum Bay Port. Slowly add beaten egg yolks that have been beaten until pale yellow. Cool. Beat egg whites with cream of tartar until soft peaks form. Carefully fold the cheese mixture into the egg whites until thoroughly mixed. Spoon the mixture into the prepared baking dish. Bake until risen and golden. Serve immediately. |
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from the kitchen of Lucy Matthews
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