Weekend Gourmet
Party On, Grads and Dads—Let’s Eat!
By Kate Beiting
Easy Classic Crepes In a blender, mix 3/4 cup of cold water, 1/2 cup of cold milk, 2 eggs, 1/4 cup of melted butter, 1/2 teaspoon of salt, and 1 cup of flour. Blend for 30 seconds until smooth. Let the batter rest in the fridge for at least 30–40 minutes or up to overnight. When ready to prepare, wipe a nonstick skillet with vegetable oil and heat to medium. Pour 3 Tablespoons of batter into the bottom of the pan. Tilt the pan to cover the bottom and a bit up the side. Cook for 1–2 minutes until the crepe is light brown. Turn over and cook for another 30 seconds. Continue with the rest of the batter. Stuff with your choice of diced fresh fruits, Nutella, pudding, jam, whipped cream, vanilla sugar, lemon curd, diced ham or crispy bacon, toasted coconut, scrambled eggs, or cheese. Roll up burrito style and dust with powdered sugar, if desired. Dad’s Favorite Quiche Bake a pie shell at 375 degrees for 5 minutes—prick the bottom first. Sprinkle 1/2 cup of grated cheddar cheese on the bottom of the pie crust. Squeeze the water out of 1 cup of thawed chopped spinach and spread it over the cheese. Add 1/4 pound of sliced mushrooms and another 1/2 cup of shredded cheese. Mix together 4 eggs and 1/2 cup of whole milk or half-and-half. Pour the egg mixture over the spinach mixture. Bake on a cookie sheet at 375 degrees for 40–50 minutes, until bubbly and an inserted knife comes out clean. Party Queso In a small saucepan, combine an 8-ounce package of cream cheese, 1/2 cup of grated American cheese, 1 cup of grated pepper Jack cheese, 1/2 cup of milk, a dash or two of hot sauce, and 1 can of
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small green chilies or a diced jalapeño. Heat on low for 5 minutes, stirring, until melted and smooth. Add 1/4 cup of chopped cilantro, if desired. If the queso is too thick, add more milk until you reach the desired consistency. Serve with tortilla chips, toasted breads, mini-naans, or veggies. Creamy Corn Melt 2 Tablespoons of butter and stir in 2 Tablespoons of flour. Blend until smooth, then set aside. In a stockpot, combine 2 packages of frozen corn (20 ounces each), 1 cup of cream, 1 cup of milk, 1 teaspoon of salt, and 2 Tablespoons of sugar. Bring to a low boil, stirring often, and simmer on low. Add the flour and butter mixture and mix until well blended. Cook until creamy. Add black pepper or red pepper flakes, as desired.
3/4/21 9:21 AM
