Mother's Day Brunch

May 4, 2020


Chile Egg Casserole

5 eggs

¼ c flour

1 c cottage cheese

8 oz grated Colby jack cheese

¼ c melted butter

4 oz can diced green chiles

Preheat oven to 350.

Beat eggs until light and lemon colored. Add flour, cottage cheese, grated cheese and butter. Beat well, then stir in chiles. Pour into greased 8”X 8” pan. Bake, uncovered, for 30-35 minutes. The top should be lightly browned (not just the corners). Let stand a few minutes, then serve.


Riisi Piirakka

Filling:

2 c water

1 c uncooked white rice (short grain preferred)

2 c milk

½-1 t kosher salt

Bring water and rice to a boil in a medium saucepan over medium heat. Cover and cook over low heat until water is completely absorbed (15-20 minutes). Add milk, bring to a boil, cover and cook over low heat until milk is absorbed and the rice is soft and creamy, stirring often (10-15 minutes). Season with salt to taste.

Make crust while filling cooks.

Crust:

1 c rye flour

½ c all purpose flour

1 t salt

½ c water

¼ c melted butter for top

Preheat oven to 400. Combine flours and salt. Add water and stir until combined. This should form a firm dough—add more water or flour to achieve correct consistency. Divide dough into 16 equal pieces and cover with plastic wrap.

One at a time, roll each piece into a ball, then roll out to a 6 inch circle on a floured surface- about 1/16th inch thick. Place 3 T filling in an oval. Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.

Place on baking sheet and repeat with remaining pieces. Brush thoroughly with melted butter. Bake at 400 for 12 minutes.

Serve with butter or margarine.


Lemon Olive Oil Tart

Crust:

1 c all purpose flour

½ c almond meal (not almond flour)

5 T sugar

½ t kosher salt

½ c kukkula olive oil

2 T water

Preheat oven to 350. Whisk flour, almond meal, sugar and salt. Pour in olive oil and water and combine until a uniform dough forms. Crumble ¾ of mixture into bottom of a 9 inch tart pan with a removable bottom. Press dough evenly in bottom of pan. Sprinkle remaining dough around edges of pan and press into the fluted sides of the pan. Place on rimmed baking sheet and bake until crust is golden brown, 30 to 35 minutes. Leave oven on.

Start preparing the filling when crust is halfway baked.

Filling:

1 c sugar

2 T flour

½ t kosher salt

3 large eggs, plus 3 large egg yolks

1 T finely grated lemon zest (about 1 large lemon’s worth)

½ c lemon juice

¼ c kukkula olive oil

Whisk sugar, flour and salt in medium saucepan until combined. Whisk in eggs and yolks until well mixed. Whisk in lemon juice and zest. Cook over medium heat, stirring constantly, until mixture thickens slightly and reaches 160 degrees, 5 to 8 minutes. Remove from heat and whisk in olive oil. Pour curd into warm tart shell and bake until just set—8-12 minutes.

Let tart cool completely on wire rack, at least 2 hours. Store covered in refrigerator and serve cold or at room temperature with whipped cream.