MAY 2004 RECIPES
FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

HERBED ASIAGO EGGS IN FLUTED CREPE CUPS
CREPES:
2 eggs
1 ¼ cup milk
1 cup flour
pinch salt
1 Tbsp. unsalted butter, melted and cooled
FILLING:
8 Tbsp. Asiago cheese
4 tsp chopped mixed herb, such as oregano, marjoram, basil & savory (or 1 tsp dried Italian herb seasoning)
8 eggs
Salt & pepper to taste
8 tsp. heavy cream
To Make Crepes:
Beat together 2 eggs and milk at medium speed until blended. Add flour, salt and the 1 Tbps. Melted, cooled butter. Beat until smooth. Heat 7-inch crepe pan or small skillet over medium-high heat. Brush pan with melted butter before making each crepe. Pour approximately 3 Tbsp. batter in hot buttered pan, tilting pan quickly to spread butter evenly on bottom and slightly up sides of pan. Cook quickly until lightly browned on both sides, turning once. Repeat with remaining batter, making 8 crepes each about 5 to 5-1/2 inches in diameter. Stack cooled crepes on a plate with wax paper between each crepe.
To Make Baked-Egg Filling:
Preheat oven to 400º. Generously spray eight (2 ½ inch) nonstick muffin cups with nonstick coating. Line each cup with a crepe, allowing sides to flute naturally in folds. Spoon 1 Tbsp. cheese and a sprinkling of ½ tsp. of herbs into bottom of each cup.

Break an egg into a custard cup, then slip egg into a crepe cup over cheese mixture. Repeat with remaining seven eggs to fill all the crepe cups. Season eggs with salt and pepper. Drizzle each egg with 1 tsp. cream. Place muffin pan on baking sheet. Bake at 400º for 20 minutes until desired color. Tent with foil during last part of cooking time if crepes start to overbrown on edges.

To Serve, run a narrow spatula around edges of crepe cups to loosen, then carefully lift hot crepe cup out of pan using same spatula.

Makes 8 servings

SOUR CREAM-LEMON CUPS

CRUMB MIXTURE:
3 cups crumbled lemon cookies
1/3 cup butter or margarine, melted
1/4 cup sugar
PUDDING:
2 cups sugar
1/2 cup cornstarch
1 tsp. salt
3 cups cold water
6 egg yolks, beaten
1/2 cup butter or margarine
1/2 cup freshly squeezed lemon juice
2 Tbsp. grated lemon zest
1 container (16 ounces) sour cream
Whipped cream to garnish
Preheat oven to 350º. For crumb mixture, combine cookie crumbs, melted butter, and sugar in a small bowl. Spread on a jellyroll pan. Bake 8 to 10 minutes or until golden brown, stirring after 5 minutes. Place pan on a wire rack to cool.

For pudding, combine sugar, cornstarch, and salt in a heavy large saucepan. Gradually stir in water. Stirring constantly over medium heat, cook about 17 minutes or until mixture boils and thickens. Stirring constantly, add a small amount of hot mixture to egg yolks; stir egg mixture back into cornstarch mixture in saucepan and reduce heat to medium-low. Gently stirring mixture, cook 5 minutes. Remove mixture from heat and stir in butter, lemon juice, and lemon zest. Pour into a heat-resistant medium bowl and continue to stir mixture about 3 minutes to cool. Place plastic wrap directly on surface of pudding and chill 30 minutes.

Fold sour cream into pudding. Spook 1/4 cup pudding into each 8-ounce glass. Sprinkle 2 tablespoons crumb mixture over pudding. Spoon 1/2 cup pudding over crumbs. Sprinkle additional crumbs over pudding. Garnish with whipped cream.

Makes 8 servings

RASPBERRY-LEMON PUNCH

Prepare ice ring a day ahead of time.

2 cans (12 ounces each) pink lemonade concentrate, thawed and divided
6 cups water, divided
1 lemon, thinly sliced
6 whole fresh or frozen raspberries
1 half-gallon raspberry sherbet
4 cans (12 ounces each) lemon-lime soda, chilled

For ice ring, combine 1 can pink lemonade concentrate and 3 cups water in a half-gallon container. Pour 3 1/2 cups lemonade in an 8-cup ring mold; reserve remaining lemonade. Freeze ice ring 4 hours.

Place lemon slices about 1 inch apart over frozen lemonade. Place raspberries between slices. Pour remaining 1 cup lemonade over fruit. Cover and freeze until firm.

To serve, combine remaining can lemonade concentrate and remaining 3 cups water in a half-gallon container. Pour lemonade into a punch bowl; add spoonfuls of sherbet. Dip ice mold into warm water 15 seconds. Place ice ring in punch bowl. Add lemon-lime soda; stir until blended. Serve immediately.

Yield: about 5 1/4 quarts punch