Smoked Salmon, Smoked Gouda and Bell Pepper Frittata

Makes 2 10 in. Frittatas

This recipe freezes extremely well, so you can make them up ahead, freeze either whole or portion and freeze individual portions. If freezing make sure you wrap them well, as the egg mixture will pick up freezer odors if not wrapped tightly. To reheat from frozen, microwave on low for 1.5-2 minutes for individual pieces or oven bake at 350° for 10-12 minutes. While we make everything fresh to order at the Rosewood, we have shared this recipe with others and have gotten great feedback about how well it freezes.

Preheat over to 325°

Whisk together:

• 3 whole eggs
• 9 egg yolks
• 1 qt. Heavy Cream
• 2 tble. fresh dill chopped finely
• ½ tea. fresh ground black pepper
• 1 tea. kosher salt

Assemble:

• 1 lb. premium smoked salmon broken to medium to small pieces. Ducktrap Farms makes a very quality smoked salmon, hot smoked salmon can be used as well as a substitute or smoked mackerel or trout.
• 1 lb. smoked gouda, cubed into ½ inch cubes
• 1 lb. shredded sharp cheddar, Cabot is recommended.
• 2 red peppers, sautéed, drained of liquid and chilled or room temperature
• 2 green bell peppers, sautéed, drained of liquid and chilled or room temperature

1. In well greased spring form pans, or alternatively, spring form pans lined with parchment paper, alternate salmon, cheeses and peppers until well distributed between both pans. Pour the egg mixture over the top until it reaches about 1 inch below the top of the pans.

2. Bake for approximately an hour and a quarter or until the pans when shaken lightly don’t wiggle in the middle. Baking time will vary depending on electric or gas ovens. A knife when inserted into the middle should come out clean and warm to the touch. If serving immediately, let set on the counter for about 10+ minutes.

This dish can be served hot or cold. Accompaniments on top are a nice salsa or a dilled sour cream (fresh dill, a little honey, fresh garlic, sour cream and salt and pepper to taste)

Apple Stuffed Buttermilk Pancakes

What's better a crisp autumn morning!

For the filling:
1 Tbs. unsalted butter
3 Tbs. firmly packed light brown sugar
3 Granny Smith apples, peeled and grated
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
1/4 tsp. ground cinnamon
Juice of 1/2 lemon

Maple Whipped Cream:
1 cup heavy cream
1/4 cup maple syrup
1/4 tsp. salt

Peach and Cantaloupe Soup

We love sharing recipes with our guests! This is a great way to use those juicy peaches and it makes a wonderful fruit course for breakfast or brunch!

Chilled Peach and Cantaloupe Soup
1 fresh ripe cantaloupe, cubed and cut into chunks
2 ripe peaches, peeled and cut into chunks
1 teaspoon almond extract
2 teaspoons amaretto liqueur
2 teaspoons lemon juice
2 cups half and half

Blend, small amounts at a time, fruits and liquids in blender or food processor. chill. Serve in stemmed glasses with a dollop of whipped cream and a dash of nutmeg.

Makes about 10-12 servings for a fruit course

CHILLED HONEYDEW SOUP

This was this morning's fruit course and a copy was requested by one of our guests. Thought we might share it with you all.

Chilled Honeydew Soup
3 ripe honeydew melons, seeded and flesh cut into chunks
1 1/2 cups orange juice
1/3 cup lime juice
3 tablespoons honey
1/2 cup heavy cream, whipped
mint for garnish

Puree melon in blender; place in bowl and add orange juice and lime juice. Refrigerate overnight. Serve in stemmed wine glasses. Garnish with a dollop of whipped cream and a small strawberry.