Best Blue Ridge Pumpernickel Toast Recipes

BROCCOLI RICE QUICHE

Broccoli Rice Quiche image

A light, healthy anytime meal. I like to make this for Christmas brunch, it's just perfect to hold over hungry guests till dinner is ready.

Provided by Cynthia R.

Categories < 60 Mins

Time 1h

Yield 1 9" Deep Dish Pie, 4-8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cooked brown rice
14 ounces cooked chopped broccoli
4 eggs
8 ounces grated cheddar cheese (Swiss cheese is a great substitution, especially for low sodium diets)
2/3 cup whole milk
1 (4 ounce) can mushroom stems and pieces, drained

Steps:

Preheat oven to 375 degrees.
Generously grease a 9" deep dish pie plate.
Combine the rice, 1/2 the cheese, and 1 egg and press into bottom of pie plate.
Beat remaining eggs; add salt and pepper to taste, (cooled slightly) broccoli, mushrooms, and milk. Pour over rice mixture in pie dish.
Bake at 375 degrees for 20-25 minutes, until set and starting to brown.
Remove pie from oven, sprinkle remaining cheese over all. Return to oven and bake 10 minutes longer. (Until cheese melted, and center of pie is firmly set.).
Serve with Salsa and sour cream or hollandaise sauce on the side.

SMOKED LAMB HAM

Smoked Lamb Ham image

Make and share this Smoked Lamb Ham recipe from Food.com.

Provided by Chuck Hughes

Categories Lamb/Sheep

Time 9h50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 1/2 lb) boneless leg of lamb, butterflied to 2- to 3-inch thickness
3/4 cup kosher salt
3/4 ounce pink curing salt
3/4 cup granulated sugar
1/2 cup Bourbon
1/2 cup real maple syrup
1 tablespoon whole cloves
1 tablespoon chopped juniper berries
6 bay leaves
1 bunch fresh thyme

Steps:

Trim the lamb of any sinew, gristle or bone but leave the fat.
Combine 8 cups water, both salts, the sugar, bourdon, syrup, cloves, juniper, bay leave and thyme in a saucepot over high heat. Bring to a boil and wisk to make sure the salt and sugar dissolves; this will be the brine. Remove from the heat and cool to room temperature over an ice bath.
Place the lamb into the curing brine, using a plate as a weight if necessary to ensure that the lamb is fully submerged. Cure overnight and no more than 14 hours in the fridge.
Remove the lamb from the cure and pat dry, removing any herbs or spices. Leave uncovered at room temperature for 30 minutes.
Roll the lamb into a uniform cylinder, fat-side out, and secure tightly with butcher's twine.
Prepare a smoker. Smoke the lamb until the internal temperature of 155 degrees F is reached.

Nutrition Facts : Calories 726.4, Fat 29.4, SaturatedFat 12.7, Cholesterol 117.4, Sodium 21324.7, Carbohydrate 65, Fiber 0.6, Sugar 61.3, Protein 30.6

BAKLAZHANOVAYA IKRA - EGGPLANT (AUBERGINE) CAVIAR

Baklazhanovaya Ikra - Eggplant (Aubergine) Caviar image

This was given to me by one of my Russian Language teachers. It is best served cool on rye or pumpernickel toast points. Passive time is chilling time.

Provided by Krsi Sue

Categories Vegetable

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 large eggplant
1 onion, chopped
2 tomatoes, peeled and chopped
2 garlic cloves, minced
2 tablespoons vinegar
2 tablespoons vegetable oil
salt
pepper

Steps:

Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour to an hour and a half (for your desired tenderness), turning while baking, until soft in a 325 degree oven.
Refrigerate until cool.
Cut the eggplant, lengthwise, in half and scoop out the pulp.
Chop the pulp until very fine.
Mix onion, tomatoes, eggplant pulp, garlic, oil, and vinegar together and season with salt and pepper.
Cover and refrigerate for several hours.
Baklazhanovaya Ikra is served with chopped parsley.