Flower Egg Cups

By: Jodie Rindlisbacher

Demarle Flower Tray
Perforated Baking Sheet
6 Pieces of Ham
Grated Cheese
6 Eggs or Scrambled Egg mixture
Herbs De Provence Seasoning or Salt & Pepper
Optional: Veggies of your choice could be added.
Preheat oven to 350 degrees.
Use ham as a muffin liner for flower tray
Shown here with double layer of thin ham
Fill bottom with any cheese you like
Hint: to avoid spots on top of the flower season under egg.
Season with Herbs De Provence and/or S & P.
Top with 1 whole egg...or scrambled egg mix.
Bake @ 350 for 20 minutes or till done to your taste.
Pops out in one fully edible flower shaped egg cup

www.JodieR.demarleathome.com

Apple Blue Cheese Bacon Cheesecake

Contributed by Peggy Trowbridge Filippone
Via Bonnie Lowry

Yield: 10-12 Servings
Cook Time: 8-9 Hours

INGREDIENTS:
1/4 cup freshly grated Parmesan cheese
1/4 pound bacon, cooked, drained and crumbled (reserve 2 tablespoons of fat)
1/2 onion, diced
1 apple, peeled, cored, and diced
1 clove garlic, minced
Demarle at Home in the Kitchen Sea Salt –Sel Gris (GTS00001), to taste
Freshly ground pepper, to taste
16 ounces (2 large blocks) cream cheese, at room temperature
3 eggs
1/2 tablespoon Demarle at Home in the Kitchen Apple Pear Balsamic Vinegar (LOC00005)
1/8 cup whiskey
6 ounces blue cheese, crumbled
1 tablespoon minced chives or Demarle at Home in the Kitchen Roasted Garlic and Chive Herb Blend (DHM00004)
Sliced fresh apples, toast wedges and/or assorted cocktail crackers

TOOLS:
Flexipan® Fluted Bundt Mold (FM000486)
Medium Perforated Baking Sheet (MA435310)
Demarle Difference Gourmet Fry Pan- 10” (DD902832)
Mixing Bowl (TA000120)
Demarle Difference Santoku Chef’s Knife (DD800001)
Heat Resistant Spatula (TA000108)
Magnetic Dazzling Trio (GRP00001)

Preheat oven to 200 degrees F and place oven rack in center position. Place the Bundt Mold on the Perforated Baking Sheet. Dust mold with 2 tablespoons Parmesan cheese.**

In Fry Pan sauté onion in bacon fat until softened and translucent. Add apple and garlic and continue to sauté over medium heat an additional 2 to 3 minutes until apple begin to soften. Remove from heat and season with salt and pepper. Let cool.

In Mixing Bowl, beat cream cheese until smooth. Add eggs, Balsamic Vinegar and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese and chives or Chive Herb Blend by hand.

Pour batter into mold and bake overnight for 8-9 hours. It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least one hour. Cover the top of the cooled cheesecake with plastic wrap.

Invert onto serving dish. Refrigerate at least 1 hour. Reinvert and remove the plastic wrap. Refrigerate 1 hour.
To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, baguette and/or cocktail crackers of choice.

** Per Bonnie Lowry, to help Parmesan cheese stick to the sides of the Mold, coat with vegetable oil before dusting with Parmesan cheese.

Roasted Asparagus with Hollandaise Sauce

For Asparagus:
1 bunch of asparagus
olive oil
sea salt

Place washed/dried asparagus in Flexipan Mold or Flexipan Tray of choice - for a side dish, I love using the Oval Mold, but for larger portions, I love using the Flexipat. Drizzle with olive oil and toss. Sprinkle with crushed sea salt and roast at 350 for approx. 10 min.

*Fresh sea salt is great crushed in our Mortar & Pestle!

For Hollandaise Sauce:
4 egg yolks
3 Tbsp. freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
pinch cayenne
pinch salt

Vigorously whisk the egg yolks and lemon juice together in our Demarle Difference Stainless Steel Petite Saucepan until the mixture is thickened and doubled in volume. Place the saucepan over low heat and continue to whisk rapidly. Be careful to not let the eggs get too hot, or you'll have scrambled eggs! Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in cayenne and salt to taste. Set in a warm place until ready to use. If the sauce gets too thick, whisk in a few drops of water before serving.

*Please note that if you are not using our Demarle Difference Stainless line, then you will need to use a double boiler!