You all continue to amaze me with your creativity, your interpretations of my contests, your stories and your delicious recipes! The winning recipe from last month’s Celebration Food contest was chosen not just for the recipe, but for the reminder to get outside and walk, look for the buds in my gardens, and smell the change in the air. After a long winter, I am feverishly celebrating Spring every day here on Mount Desert Island. Mindee Curtis, thanks for this month’s winning recipe!
Celebration…what comes to mind for me is the changing of seasons, especially the transition from winter to spring. The chance to once again go out for walks, see the first spring flowers, and eat those delicious spring vegetables like leeks and asparagus, are reasons for me to celebrate. I feel that this recipe is a reflection of that type of happiness.
Bacon Wrapped Asparagus Benedict
Submitted by Mindee Curtis
18 asparagus spears
6 slices bacon
Salt and pepper
3 egg yolks
1/2 teaspoon salt
1 cup (1/2 pound) melted sweet butter
1 tablespoon lemon juice
2 tablespoons vinegar
6 large eggs
3 English muffins, halved and lightly toasted.
Fresh dill sprigs for garnish (optional)
Directions
1. Preheat oven to 450 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip. Transfer bundles to a rimmed baking sheet. Sprinkle with salt and pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes.
2. Make hollandaise sauce. Place egg yolks and salt in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice. Continue blending until all butter is used.
3. Poach eggs. Bring large saucepan of water to boil; add vinegar. Reduce heat to medium-low. Working with 3 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to a plate, repeat with remaining eggs.
4. Place a toasted English muffin half on each of 6 plates. Top with a bacon wrapped asparagus bundle, then poached a egg, and hollandaise sauce. Garnish with dill sprigs, if desired.
Delicious, Mindee! (Any food with “benedict” in the name is enough to keep me at the table!)
Happy Spring!
~Gal Foodie
Alas, lassie, since we’re all a little Irish today it would only be fitting to drink a little Guinness and bake a little Irish Soda Bread. This is one of my favorite family recipes. I got it from my cousin Molly, who got it from her mother, Sara, who got it from her Grandmother somewhere in between County Cork, Ireland and Boston, Massachusetts. I’ve modified it slightly to be a little healthier and heartier (at this I give you the mischievous look of a leprechaun who just told you a tricky limerick). And suggest it be eaten warm, and completely saturated with sweet cream butter.