Chopped fresh rosemary
Peeled fresh garlic cloves
- Wipe meat with a clean cloth.
- Poke a few holes and stuff with peeled garlic cloves.
- Chop fresh rosemary and roll meat in herbs. ( I don’t add salt and pepper but it is an option.)
- Roast in pan on an open rack at 325 degrees F. (20 minutes for every 200g + 20 minutes.)
- Carve into thin slices and serve with mint sauce or fruit glaze.
3/4 cup of pitted prunes
3/4 cup of dried apricots
1 cup of water
1 tbsp of brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
- Combine all ingredients in a small saucepan and simmer gently for 10 minutes until the apricots have softened.
- 10 minutes before end if cooking, pour glaze over meat.
- Baste frequently during this time.
- Remove net, slice and serve.
Elizabeth served this with Blueberry French toast. Two wonderful dishes that can be prepared ahead of time.
• 8 bacon strips, diced
• 1/4 cup crushed cornflakes
• 5 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup small curd cottage cheese
• 1 1/2 cups shredded Cheddar cheese
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/2 cups frozen cubed hash brown potatoes
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
For a little healthier version I used Turkey Bacon cooked and crumbled and no cornflakes
I used only 1 cup cheddar and added ½ c parmesan cheese (real shredded not the kraft green tub stuff)
You can also use egg substitutes if you are watching your cholesterol and low fat cheese to reduce fat.
My friend Elizabeth made this delicious dish for a pre-Christmas brunch get-together and was very kind to share the recipe:
• 1 (8 ounce) package cream cheese, diced
• 1 cup blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup
• ½ tsp cinnamon
• 1 (1 pound) loaf Italian bread, with ends removed and discarded cut slices into 1 inch cubes
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter
- Place half of the bread cubes in a lightly greased 9×13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
- The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
- To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
I actually spread the cream cheese on the bread slices and then cut them.
Much easier and better evenness of the cheese.
I reduced the eggs to 9 and Milk to 1.5 cups
For a little healthier version:
I didn’t make the sauce but used E.D. Smith no calorie maple syrup
Use low fat cream cheese and egg substitutes