Wine & Dine

Episode #38 - Breakfast!

The Stack
Cheesy Ham Muffins
Banana Split Waffles
Raspberry Jam Bacon
Stoney Ridge Mimosas

The Stack

A delicious layer of potato cakes, ham, spinach, and cheese. A very elegant dish. A meal in itself!

2 T. olive oil
6 potato cakes, frozen
6 thick ham slices, pre-cooked
1 T. butter
2 lbs. spinach, fresh, washed & dried
6 eggs, poached (see recipe below)
¼ cup light brown sugar, lightly packed
2 cups sharp cheddar or swiss cheese, shredded
1 bunch chopped green onions
Salt and fresh ground pepper

In a large skillet, heat olive oil and add frozen potato cakes. Fry until golden brown on both sides. Remove from skillet and keep cakes warm. In same skillet, brown ham slices on both sides (add more olive oil if necessary). Remove ham and keep warm. Using same skillet, add 1T. butter and melt. Add spinach all at once. Sauté and toss gently until slightly wilted. Have poached eggs ready for “stacking”. Layer in order: 1 potato cake, 1 ham slice, 1 portion of sautéd spinach, 1 poached egg, salt & pepper, cheese, and a generous garnish of green onions. Serve immediately. Serves 6.

How to poach an egg: Fill a large saucepan 2/3 full of water and bring to a boil. Turn heat down so the water is at a “soft rolling” boil. Crack egg open and gently drop egg into water. The egg will “come together” as it cooks. Cook approximately 2-4 mins. Depending on how you like your yolks. Scoop out with a slotted spoon. Drain well. Serve with sea salt and fresh ground pepper.

Cheesy Ham Muffins

These muffins are great for those mornings when you need to grab and go!

2 cups all purpose unbleached flour
2 ½ t. baking powder
1 t. ground sage
½ t. paprika
1/3 cup soft butter
1 ½ cups cheddar or swiss cheese, shredded
1 ½ cups ham slices, chopped
1 cup green onions, minced
1 cup milk
1 egg beaten
Paprika for sprinkling on top

Grease a 12-hole muffin pan. Preheat oven to 375°. Mix all dry ingredients into a large bowl. Add butter and “rub” into dry mix with fingertips. Stir in ham, cheese, and green onions, then add the milk and egg. Very gently, fold wet ingredients into dry (this keeps them moist). Spoon into muffin pan. Sprinkle with paprika. Bake for 20 minutes or until golden brown. Makes 12 muffins.

Banana Split Waffles

This recipe is almost like a breakfast dessert. Any fruit makes it a treat.

6 whole-grain waffles, frozen
1 – 8 oz. pkg. cream cheese
1 T. sugar or honey
1 T. vanilla extract
1 cup sliced strawberries
1 cup pineapple, small chunks
1 banana, sliced
Hershey’s Dark Chocolate Syrup

Toast waffles. Mix cream cheese, sugar & vanilla until creamy. “Frost” each waffle with cream cheese mixture. Layer each variety of fruit onto the waffles. Drizzle with chocolate syrup.

Raspberry Jam Bacon

This recipe starts with 1 pound of bacon, but trust me; you will want to double the batch!

1 pound thick-sliced hickory smoked bacon
No- Stick cooking spray
½ cup Raspberry jam
Fresh ground black pepper

Cook bacon until crisp. Drain on paper towel. Heat oven to 350°. Line a baking sheet with foil and spray with no-stick cooking spray. Brush both sides of bacon with jam and place on baking sheet. Bake 5 minutes or until jam bubbles. Remove from oven and grind fresh black pepper over bacon. Cool slightly. Enjoy right away!

Note: Any fruit flavor of jam will be delicious.

Stoney Ridge Mimosas

White Wine, chilled (any style)
• Barn Dance White – Sweet

• Riesling – Medium Dry
• Pinot Grigio – Dry
Orange Juice, chilled
Fresh Orange Slices
Mint Sprigs

Using a tall, fancy wine or champagne flute, pour to a ratio of half wine and half orange juice. Garnish with orange slices & mint sprig.