Recipes By Product - Toasters & Ovens

Peach Tres Leches

- Serves 6
  • 1 cup soft flour
  • 1 teaspoon baking powder
  • 5 eggs, at room temperature
  • 1 cup sugar
  • 1/4 cup water
  • 1 1/4 cups condensed milk
  • 1-1/4 cups evaporated milk
  • 1-1/2 cups heavy cream
  • 1/2 cup peach schnapps or other peach-flavored liqueur (amount may be adjusted as desired)
  • pinch of salt
  • 3 egg whites, at room temperature
  • 1/3 cup white sugar
  • 1/8 teaspoon vanilla
  • 3/4 cup powdered sugar
Poached Peach Garnish
  • 6 peaches, peeled and halved
  • 1 quart water
  • 2 cups sugar
  • 1 star anise
  • 2 whole cloves
  • 1 vanilla bean
  • 1 cinnamon stick
Whipped Cream
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • Preheat Oster® Toaster Oven to 400°. Lightly grease a 13-by-9-inch baking pan. Sift flour, baking powder and salt together and set aside. Place eggs in bowl. Add sugar and start mixing on high with Oster® Hand Mixer. Add water all at once, and continue beating until mixture is fluffy and yellow. Pour in all of the flour mixture at once, and blend thoroughly and quickly in order to prevent eggs from losing volume. Pour into pan and tap firmly once or twice on a counter to remove air bubbles. Place in toaster oven immediately and bake for 10 minutes, or until a toothpick comes out clean. Remove cake and let cool. Poke holes in the top of cake with toothpicks. Blend milks, cream and schnapps with a wire whip and pour over cake. Refrigerate. (Any milk mixture left over makes a great milkshake with some ice cream and fresh peaches.)
  • Warm the bowl and beaters of an Oster® Hand Mixer with hot water, then dry. Beat egg whites with sugar and vanilla until stiff. Working quickly by hand, blend in powdered sugar thoroughly. Place meringue mixture in a pastry tube or plastic sandwich bag with a hole cut in a bottom corner. Pipe out strips of meringue onto a sheet pan. Place in a 250-degree Oster® Toaster Oven for about 1 hour, or until dry. This can be done a day in advance and the meringues stored in an airtight container.
Poached Peach Garnish
  • Place all ingredients in a large pot and stir to dissolve sugar. Bring to a boil, then reduce heat and simmer until peaches are slightly soft (about 10 minutes, depending on ripeness of peaches). Remove peaches from poaching liquid and cool. Slice for plate decoration.
Whipped Cream
  • In a well-chilled bowl with chilled beaters of Oster® Hand Mixer, beat cream with vanilla and sugar until firm. (Sugar can be omitted if desired.)
To Serve
  • Put one slice of cake in center of each plate. Decorate edge of plate with peach slices. Place a generous dab of whipped cream on cake. Top with more peach slices and meringue.

Sweet & Savory Brie in Puff Pastry

- Serves 12 to 14
Savory Filling
  • 1/2 cup green olives
  • 1/2 cup parsley leaves
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 cup packed spinach leaves
Sweet Filling
  • 1 cup whole fresh cranberries
  • 3/4 cup dark brown sugar
  • 1/2 cup pecans
  • 1 teaspoon butter
  • 2 round oven safe baking dishes, that will hold Bries snugly
  • Defrost 2 pastry sheets, unfold and place 1 sheet in each of the baking dishes. Remove the white skin from the top of both Bries.
  • Place Brie in center of pastry and crimp the edges of pastry together to form a lip around the edge of the Brie.
Savory Brie
  • Combine all ingredients in a food processor until finely chopped. (Do not form a paste.)
  • Spread on top of 1 Brie.
Sweet Brie
  • Combine all ingredients in an Oster® food processor until finely chopped. (Do not form a paste).
  • Spread mixture on top of the other prepared Brie.
  • Bake in Oster® Toaster Oven at 400° for about 15 minutes or until pastry is golden. Serve immediately.
  • Accompany with a variety of crackers, bread and fruit.

Salmon Wontons with Ginger Soy Sauce

  • Inspire™ Food Processor
  • Inspire™ Toaster Oven
  • 6 tablespoons soy sauce
  • 1/4 cup minced peeled fresh ginger (reserve two teaspoons of the ginger)
  • 1/4 cup rice vinegar
  • 3 tablespoons honey
  • 1/2 pound salmon diced into 1/2 inch pieces
  • 3/4 cup finely chopped onion
  • 1/4 cup sliced scallions
  • 1 large egg
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon red crushed chilies
  • Salt to taste
  • 1 12-oz. package wonton wrappers
  • Blended oil for frying
  • Place fresh ginger in Oster® Inspire™ Food Processor and mince.
  • Place fresh onion in Oster® Inspire™ Food Processor and finely chop.
  • Blend 4 tablespoons soy sauce, 1/4 cup (less 2 tablespoons) ginger, vinegar and honey in small bowl.
  • Combine salmon, onion, egg, garlic, crushed chilies, scallions and salt in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger.
  • Place several wrappers on work surface; brush edges lightly with water.
  • Place heaping 1 teaspoon salmon filling in center of each. Fold wrappers diagonally in half, pressing edges to seal.
  • Place wontons on waxed paper. Repeat with remaining wrappers and filling.
  • Preheat Oster® Inspire™ Toaster Oven to 250°F.
  • Heat 1/2 teaspoon oil in heavy large skillet over medium heat; add 1/4 of wontons.
  • Fry until wontons are golden and filling is cooked through, about 3 minutes per side.
  • Transfer to baking pan; keep warm in Oster® Inspire™ Toaster Oven.
  • Repeat frying with remaining wontons, using 1/2 teaspoon oil per batch.
  • Serve wontons with the honey-soy sauce.

Warm Financier Cakes with Seasonal Berries

- Serves 8
  • 18 ounces ground almonds or almond flour (meal)
  • 3-1/2 cups powdered sugar, sifted
  • 3/4 cup all-purpose flour, plus some for molds
  • 5 egg whites
  • 1-1/2 cups melted butter, plus some for molds
  • 1/2 teaspoon almond extract
  • 2 baskets assorted berries, cleaned (slice strawberries)
  • 3 tablespoons granulated sugar
  • Preheat Oster® Toaster Oven to 400°. Mix almond meal, powdered sugar and flour in a bowl. In another bowl, beat egg whites with Oster® Hand Mixer until they are stiff. Stir melted butter and almond extract into dry ingredients. Fold in egg whites to complete batter. Spread batter into molds evenly and bake for 7 to 10 minutes (longer if molds are deep), until golden around edges.
  • Mix sugar and berries and let sit for about 20 minutes.
To Serve
  • Place a warm financier cake on each plate and serve with berries.

Savory Bread Pudding with Asparagus and Dried Tomatoes

- Serves 4 to 5
  • 2 tablespoons olive oil
  • 1/2 large Vidalia onion, sliced thinly
  • 1/2 pound (about 2 cups) asparagus, trimmed, cut into 1-1/2 inch lengths
  • 1/3 cup chopped fresh leeks
  • 1 cup sliced mushrooms
  • 3 large egg
  • 1 cup whipping cream
  • 1 cup milk
  • 1 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cups grated Gruyère cheese, 4 oz
  • 1/2 cups goat cheese crumbled, 4 oz
  • 1/2 cup grated fontina, 3 oz
  • 1/2 cup dehydrated tomatoes
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh thyme leaves
  • 4 cups day old bread, cut into 1-1/2 inch pieces (a hearty bread like oat or multigrain works very well)
  • Set the Oster Counter Forms Digital Convection Toaster Oven to Convection Bake function. Set temperature to 350°F. Grease an 8 inch square pan. Sauté onions in olive oil for 3 to 4 minutes. Add asparagus, leeks, and mushrooms, cook until onions just begin to brown. Set aside. Whisk eggs, cream, milk, salt and pepper in medium bowl. Mix cheeses, dried tomatoes and herbs in medium bowl. Place half of bread pieces in baking pan. Sprinkle with half of asparagus mixture, then half of cheese mixture. Pour half of egg mixture over cheese. Repeat with remaining bread, asparagus mixture, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces. Bake the bread pudding until brown and puffed, about 30-40 minutes or until custard is set. Cool for 10 minutes.

Warm Chocolate Tart with Coffee Nougatine Sauce

- Serves 15
Chocolate Tart
  • 6 ounces chocolate, chopped
  • 1/2 cup brewed espresso
  • 1-1/4 cup butter
  • 1/2 cup sugar
  • 6 egg yolks
  • 6 egg whites
  • 1/2 cup pastry flour
Crème Anglaise
  • 1 quart milk
  • vanilla bean, seeds only (split pod and scrape)
  • 1-1/4 cups sugar
  • 16 egg yolks
Nougatine Sauce
  • 2 cups powdered sugar plus 5 ounces
  • 3 ounces almonds, coarsely ground
  • 3-1/2 ounces coffee beans, ground
  • crème anglaise (from preceding recipe)
Kumquat compote
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 45 kumquats, cut and seeded
  • 15 mint sprigs, julienned
  • 1/2 pint heavy cream, whipped
  • coarse coffee nougatine pieces
Chocolate Tart
  • Preheat Oster® Toaster Oven to 350°. Heat coffee and butter, and pour over chocolate. In a bowl, whip 1/4 cup of the sugar with egg yolks with Oster® Hand Mixer until firm ribbon forms. In another bowl, whip the other 1/4 cup sugar with egg whites to form a light meringue. Combine these three mixtures with pastry flour. Transfer batter to a 9-inch cake pan 2 inches deep. Bake for 15 to 20 minutes, or until tart rises. Remove from oven and allow to cool. Return to oven and bake again until exterior becomes firm but tart is still moist inside.
Crème Anglaise
  • In a heavy-bottomed pot, scald milk and vanilla bean seeds. Set aside. In a bowl, combine egg yolks and sugar. Slowly add some milk-vanilla mixture to temper eggs. Pour eggs back into pan with milk. Stir continuously over medium heat until mixture thickens. Remove from heat and let cool.
Nougatine Sauce
  • Caramelize sugar in a little water until medium brown. Add almonds and coffee, and stir until smooth. Cook 2 minutes over low heat. Pour out onto a stainless-steel or marble counter (coated with nonstick cooking spray) and spread as smooth and thin as possible. Allow to cool, then break into small pieces. Grind in a food processor until fine. Pass result through a tammy or very fine strainer. Reserve pieces too coarse to go through for use as garnish. Mix coffee nougatine powder with all of the creme anglaise in a proportion of 3 tablespoons of powder for each cup of creme anglaise. Allow to infuse for at least 1 hour.
Kumquat Compote
  • In a heavy saucepan, stir sugar over heat until it dissolves and turns pale brown. Slowly add water. Bring to a boil and simmer for 5 minutes. Place kumquats into this simple sugar syrup. Cool, then add mint.
To Serve
  • Heat chocolate tart and place on plates. Pour about 2 tablespoons of sauce on each. Garnish with whipped cream and coarse pieces of coffee nougatine left from the grinding. Spoon sauce around. Garnish with a spoonful of kumquat compote.

Crispy Red Snapper with Eggplant Agrodolce

- Serves 4
Red Pepper Juice:
  • 4 red bell peppers
  • 1 teaspoon paprika
  • 2 tablespoons butter
  • salt and cayenne pepper
  • 1 sweet onion, chopped
  • 1 large eggplant, diced, salted and drained
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons blanched orange zest
  • 4 tablespoons orange juice
  • 4 tablespoons pine nuts
  • 1 tablespoon sugar
  • pinch of crushed red pepper flakes
  • 2 tablespoons chopped chives
  • salt and pepper
  • olive oil
  • 8 fingerling potatoes, boiled
  • 2 teaspoons chopped parsley
  • 1 tablespoon butter
  • 1 tablespoon chicken stock
  • salt and pepper
Rice Flour Batter for Snapper:
  • 1/2 cup rice flour
  • 1/2 cup water
  • 2 tablespoons baking powder
  • salt and cayenne pepper
Red Snapper:
  • 2 tablespoons canola oil
  • 4 5- to 6-ounce red snapper fillets, skins on
  • 1 cup rice flour batter (preceding recipe)
Red Pepper Juice:
  • Remove seeds from bell peppers.
  • Cut peppers into 1-inch pieces.
  • Puree in an Oster® food processor, then strain through a cheesecloth.
  • Measure out 1 cup of resulting juice.
  • Add paprika.
  • Reduce by two-thirds and finish with butter, salt and cayenne to taste. Set aside.
  • Heat a heavy skillet and sweat onions in olive oil until translucent.
  • Add eggplant and saute until soft and golden.
  • Deglaze with orange juice and vinegar, and cook away liquid.
  • Add orange zest, pine nuts, pepper flakes and sugar.
  • Salt and pepper to taste.
  • Add chives.
  • Warm potatoes with butter, stock, parsley and salt and pepper to taste.
Rice Flour Batter for Snapper:
  • Mix ingredients, adding salt and cayenne to taste.
Red Snapper:
  • Preheat Oster® toaster oven to 400°.
  • Heat oil in a heavy nonstick skillet.
  • Dip fish fillets in rice flour batter and cook on stove, skin side first, until golden brown.
  • Finish for 3 minutes in oven.
To Serve:
  • Place potatoes on a plate.
  • Top with fish.
  • Add eggplant mixture and drizzle with red pepper reduction.

Brie and Artichoke Bruschetta

  • Oster® Toaster Oven
  • 6 (1/3-inch-thick) slices of round country loaf
  • 6 tablespoons extra-virgin olive oil
  • 2 (6 1/2-oz.) jars marinated artichoke hearts, drained
  • 1 (2 oz.) piece prosciutto or ham
  • 1 small red onion, chopped
  • 1 tablespoon chopped garlic
  • 2 tablespoons balsamic vinegar
  • 6 oz. brie
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1/4 cup parmesan shavings
  • Set Oster® Toaster Oven to broil and pre-heat.
  • Arrange bread in one layer on a baking pan, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack.
  • Spread thin layer of Brie on toasted bread.
  • Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks.
  • Heat 1 tablespoon oil in a 10-inch heavy bottom skillet on moderately high heat.
  • Add the onions and garlic. Stir frequently until they become transparent.
  • Add the artichokes and prosciutto, cook the artichokes until golden (about 4 minutes) then add the balsamic vinegar.
  • Add the basil and mint, salt and pepper to taste.
  • Spoon the mixture over the toast. Top with Parmesan and serve immediately.

New England Blueberry Cake and Stone-Ground White Cornmeal Cookies with Summer Berries and Farm Cream

- Serves 12
Blueberry Cakes
  • 1-1/4 cups cake flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar, plus some for pan
  • 3/4 cup heavy cream
  • pint New England blueberries (reserve 1/4 pint for garnish)
  • lemon syrup (recipe follows)
  • Parchment paper
Lemon Syrup
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon lemon zest
White Corn Cookies
  • 2/3 cup all-purpose flour
  • 3/4 cup 10X (superfine) sugar
  • 3/4 cup white corn meal
  • 8 tablespoons butter
  • 3/4 cup honey
  • 2 egg whites
Whipped Farm Cream
  • 3 ounces white chocolate, chopped
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla
Blueberry Cakes
  • Preheat Oster® toaster oven to 325°. Sift together flour, baking soda, cream of tartar and salt three times. Measure out 1/4 cup and reserve. In another bowl, mix together eggs and sugar very well with an Oster® Hand Mixer. In another bowl, whip heavy cream to soft peaks. Fold cream into egg mixture by stages, alternating with dry ingredients. Add the reserved 1/4 cup of dry mix to blueberries and gently fold in; do not overmix. Prepare a tin with twelve 2-inch muffin cups by lining with buttered parchment paper disks and sugar. Spoon batter into cups and bake in an Oster® Toaster Oven for 12 to 15 minutes. When cool, brush cakes with lemon syrup.
Lemon Syrup
  • Combine sugar and water in a 2-quart saucepan and bring to a boil. Add lemon zest. Simmer for 10 to 15 minutes. Remove from heat and let cool.
White Corn Cookies
  • Preheat Oster® toaster oven to 350°. Mix together flour, sugar and cornmeal. In another bowl, beat butter to soft peaks. Add honey to butter and continue to beat until small lumps form. Add dry ingredients and beat with Oster® Hand Mixer until mixture is smooth. Drop by tablespoons onto a cookie sheet coated with nonstick spray. Bake until golden. Yield is about a dozen cookies.
Whipped Farm Cream
  • In a saucepan, scald heavy cream and vanilla. Pour over white chocolate. Strain and cool. Using a hand whisk, whip heavy cream mixture over ice until stiff.
To Serve
  • Place a cake on each plate. Spoon farm cream beside cake. Stick a cookie in the cream at an angle. Garnish with reserved blueberries.

Tuscan Mussel Soup with White Beans (Guazzetto di Cozze e Cannellini)

- Serves 4
  • 4 1-inch cubes peasant bread
  • 1 clove garlic, peeled
  • extra-virgin olive oil
  • pinch of salt
Mussel Soup:
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons butter
  • 2 teaspoons garlic, minced
  • 2 bay leaves
  • 48 mussels, washed
  • 1-1/2 cups dry white wine
  • pinch of crushed red pepper flakes
  • 1/2 cup cannellini beans boiled (reserve 1/2 cup of liquid)
  • 4 tomatoes, blanched, seeded and diced
  • 4 teaspoons chopped Italian parsley
  • salt and white pepper
  • Toast bread cubes lightly in an Oster® Toaster Oven until golden brown.
  • Rub toasted croutons with garlic clove.
  • Drizzle with olive oil and season with salt. Set aside.
Mussel Soup:
  • In a saucepan, gently saute minced garlic and bay leaves in oil and butter; do not brown.
  • Add mussels, white wine and red pepper flakes.
  • Cover, and steam open mussels.
  • Off heat, remove mussels from pan and extract them from their shells. Set aside.
  • Add the reserved cannellini bean liquid to pan.
  • Add beans, diced tomato and chopped parsley.
  • Add salt and white pepper to taste.
To Serve:
  • Heat soup bowls.
  • Place one crouton in each.
  • Add cleaned mussels to soup, ladle over croutons and serve immediately.

Cinnamon Toast

  • 1 tablespoon brown sugar
  • 2 teaspoons margarine, at room temperature
  • 1/4 teaspoon ground cinnamon
  • 2 slices whole wheat or multigrain bread
  • Combine the sugar, margarine and cinnamon in a small bowl with a fork until well blended.
  • Spread each bread slice with equal portions of the mixture.
  • In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
  • In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
  • Prep: 10 minutes
  • Total time: 30 minutes.

Garlic Shrimp Casserole

  • 1 tablespoon butter
  • 2 tablespoons bread crumbs
  • 2 pounds shrimp (10 per pound size is best)
  • 1 tablespoon extra-virgin olive oil
  • 1 finely chopped onion
  • 2 chopped celery ribs
  • 3 garlic cloves
  • 3 cups chick stock or broth
  • salt and pepper, to taste
  • 1-1/2 cups converted rice
  • 1 tablespoon Italian parsley, chopped
  • 1/2 tablespoon lemon juice
  • 1/2 cup low-fat sour cream
  • 1/4 cup grated Parmesan cheese
  • *Begin by preparing the casserole dish. Butter then sprinkle evenly with breadcrumbs.
  • Pre-heat Oster® InspireTM Toaster Oven to 325oF.
  • Peel, de-vein, and cut shrimp lengthwise.
  • In a medium size saucepan heat the olive oil on medium heat.
  • Saute the onion, garlic, and celery in the olive oil. Add the rice, stirring frequently and watching the heat, making sure not to brown the ingredients. Add the broth and allow to come to a boil.
  • Remove from heat and stir in lemon juice, lemon zest, and parsley, then fold in sour cream and raw shrimp and pour into prepared casserole dish.
  • Sprinkle with cheese.
  • Cover the casserole with aluminum foil. Bake in Oster® InspireTM Toaster Oven at 325oF for 30 minutes. Remove the foil just 10 minutes before finished cooking.
  • Serve hot from the oven.

Blue Corn Enchiladas with Crabmeat

  • 6 green chiles, roasted, peeled, stems and seeds removed, chopped
  • 1 tbsp dried red chile
  • 3 tbsp chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp butter or margarine
  • 2 tbsp flour
  • 1 tsp ground cumin
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 6 scallions, chopped, including greens
  • 1 lb cooked lump crabmeat
  • 2 cups Monterey Jack cheese, grated
  • 6 blue corn tortillas
  • Chopped cilantro for garnish
  • Sauté the onion and garlic in butter until soft. Add the green chiles. Stir in the flour and cumin and heat for 3 minutes.
  • Stir in the wine and simmer until sauce thickens. Remove from heat and stir in sour cream.
  • Mix in the crabmeat with one cup of sauce and one cup of the cheese.
  • Soften the tortillas in a damp towel in the microwave, about 10 seconds. Butter a casserole dish. Place one of the tortillas in the dish, put a couple of tablespoon of the crab mixture on the tortilla, and roll it up, making sure that the open end of the tortilla is on the bottom of the dish (so that enchilada will stay together). Continue the process with each of the tortillas until the dish is filled.
  • Pour the remaining sauce over the tortillas and top with more grated cheese. Bake in a 350°F Oster® toaster oven just long enough to heat through and melt cheese, about 15 minutes. Garnish with cilantro.

Coriander-Crusted Venison with Spice Glazed Sweet Potato

- Serves 4
  • 4 6-ounce boneless venison loin steaks
  • 2 teaspoons cracked white peppercorns
  • 4-1/2 teaspoons cracked coriander seeds
  • 5 allspice berries, crushed
  • 1 cinnamon stick
  • 2 cups Pinot Noir wine
  • 1 cup squab, venison or beef glace (stock reduction)
  • butter
  • kosher salt
  • fresh cilantro (for garnish)
Spice-Glazed Sweet Potato:
  • 4 tablespoons butter
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 2 sweet potatoes
  • salt and cayenne pepper
  • 2 cups fava beans
  • 20 to 30 asparagus spears
  • Roll venison in pepper and 4 teaspoons of the cracked coriander seeds.
  • For sauce, add allspice, cinnamon and the remaining 1/2 teaspoon of coriander seeds to wine and reduce by 90 percent.
  • Add glace and reduce by half.
  • Finish with butter and salt.
Spice-Glazed Sweet Potato:
  • Preheat Oster® toaster oven to 400°.
  • Melt butter and mix in spices (salt and pepper to taste). Set aside.
  • Clean skin of sweet potatoes.
  • Cut potatoes in half lengthwise and bake for 15 minutes.
  • Brush with butter-spice mixture and continue baking until cooked through, brushing with additional butter if desired.
  • Blanch separately in boiling water for 1minutes.
  • Cool in ice bath. Reserve.
To Serve:
  • Sear venison to medium-rare and slice into medallions.
  • Reheat fava beans and asparagus.
  • On each plate, place venison medallions, spiced-glazed sweet potato, asparagus and fava beans.
  • Drizzle with sauce. Garnish with fresh cilantro.

Bibb and Watercress Salad with Hot Mustard, Toasted Walnut Bread and Blue Goat Cheese

- Serves 4 to 6
  • 2 heads Bibb lettuce
  • 1 bunch watercress
  • 1 head endive
  • 6 ounces domestic blue goat cheese
  • walnut bread, cut into 12 large dice and toasted lightly
  • 1/4 cup sliced red onion
  • 1/2 cup sour cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • salt and pepper
  • Wash and spin dry the Bibb and watercress. Set aside in a cool place.
  • To make croutons, arrange walnut slices on a cookie sheet. Cut endive in half lengthwise, then into thin strips. Arrange endive on walnut bread. Crumble blue cheese over endive. Set aside.
  • In a large mixing bowl, whisk together sour cream, mustards, Worcestershire sauce and cayenne pepper with the Oster® hand mixer.
  • Add lemon juice and olive oil while steadily whisking.
  • Thin with a little water if desired.
  • Season with salt and pepper.
To Serve:
  • To assemble salad, place desired amount of dressing in a large bowl. Add Bibb lettuce, watercress and red onion, and toss until lightly coated.
  • Heat walnut bread croutons in an Oster® toaster oven at 350-degree oven until cheese begins to melt. Remove from oven.
  • Arrange two or three croutons on each plate. Place salad carefully in the center.

Eggs Benedict with Asparagus & Crab

- Serves 2
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon cooked
  • 2 English muffins
  • 4 whole crab claws cooked
  • Steamed asparagus
Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • salt and pepper
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce:
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict:
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.

Frogmore Stew

- Serves 6
Frogmore Stew:
  • 12 baby red potatoes
  • 1-1/2 quarts chicken stock
  • 1 large onion, peeled and sliced lengthwise into 1/3-inch slices (leave root intact to hold slices together)
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 pound andouille sausage, cut on the bias into 1-inch pieces
  • 3 ears fresh corn, ends trimmed, each cut into 4 pieces
  • 2 medium green bell peppers, roasted, peeled and cut into 1-inch pieces
  • 24 large fresh Gulf shrimp, heads on
  • 1 large tomato, peeled and chopped
  • 1/3 pound green beans, blanched (optional)
  • 1/3 pound wax beans, blanched (optional)
  • salt and pepper
  • fresh parsley, chopped (for garnish)
  • 2 pounds all-purpose flour
  • 3 tablespoons salt
  • 1/2 cup baking powder, plus 1 tablespoon
  • 1/2 pound lard
  • 4 cups buttermilk
Frogmore Stew:
  • Boil potatoes until tender. Keep warm.
  • Bring stock to a boil.
  • Add onion, bay leaf and thyme, and simmer, partially covered, until almost tender (about 7 minutes).
  • Add sausage and cook for 7minutes longer.
  • Add corn and roasted peppers. Cook until just tender (about 10 minutes).
  • Season with salt and pepper (the stew should be full-flavored and rich).
  • Bring to a boil, and add shrimp and tomato.
  • Add green and wax beans if desired.
  • Cover and cook for 2 minutes. Do not overcook shrimp.
  • Preheat Oster® toaster oven to 450°.
  • Sift dry ingredients together in large mixing bowl.
  • Work in lard by hand.
  • Add buttermilk. Blend together well.
  • Turn onto floured work area.
  • Roll dough out to 1/2-inch thickness.
  • Using a fork, prick dough all over.
  • Cut out biscuits with a biscuit cutter, making sure to cut straight up and down. Do not twist cutter.
  • Line baking sheet with parchment paper and place biscuits 1/2 inch apart on pan.
  • Bake for 11 to 12 minutes.
  • Remove from oven and brush tops of biscuits twice with melted unsalted butter. (This recipe makes 2 to 2 1/2 dozen biscuits).
To Serve:
  • Place four shrimp, two pieces of corn, three slices of sausage and some of the peppers, onions and beans from the stew in individual bowls.
  • Cut potatoes into halves. Place 4 halves in each bowl.
  • Ladle in 1/2 cup of broth and sprinkle with chopped parsley.
  • Serve with biscuits.

Scallop Bruschetta

- Serves 2
  • 1/4 cup pine nuts
  • 2 thick sheets of Italian bread, toasted
  • Yellow tomato, sliced
  • Romaine lettuce, cut into strips
  • 1/2 pound wild mushrooms, sauteed (optional)
  • 1 pound scallops
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tablespoons cider vinegar
  • 1/2 cup olive oil
  • Salt and freshly ground pepper, to taste
  • Toast Italian bread in Oster® Toaster Oven. Set aside.
  • Sear scallops in hot frying pan until done.
  • Mix together bell peppers, vinegar, olive oil, salt and pepper, add pine nuts. Brush some of the dressing liquid onto the bread.
  • Layer tomato, lettuce and scallops on top of bread. Pour dressing all over.
  • May be served with sauteed wild mushrooms.

Jumbo Lump Crabmeat with Potato Pancakes, Mango and Baby Greens

- Serves 4
  • 1 pound fresh jumbo lump crabmeat
  • 1 mango, peeled and diced (Dice 1 teaspoon finely and reserve for vinaigrette)
  • 2 cups baby greens
Potato Pancakes:
  • 3 large Idaho potatoes, peeled and shredded
  • 6 ounces finely diced onion
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 tablespoon flour
  • 2 tablespoons blended oil (canola and vegetable)
  • salt and pepper
Brandy Cream:
  • 1 cup finely sliced shallots
  • 2/3 cup brandy
  • 2 cups heavy cream
  • oil
  • salt and pepper
Mango Vinaigrette:
  • 2 ounces mango syrup or nectar
  • 1/4 teaspoon minced jalapeno pepper
  • 2 ounces champagne vinegar
  • 1 teaspoon finely diced mango
  • 4 ounces blended oil
  • salt and pepper
  • Whir potato and onion in an Oster® food processor and transfer to a mixing bowl.
  • Add eggs and baking soda.
  • Add flour in small amounts to bind mixture.
  • Add salt and pepper to taste.
  • Heat oil in an Oster® electric skillet.
  • Place pancake mixture on skillet surface by spoonfuls to make silver-dollar pancakes.
  • When pancake begins to dry out at edges, turn over.
  • Make at least 12 pancakes. This recipe will yield 20.
Brandy Cream:
  • Saute shallots in oil until they begin to caramelize.
  • Deglaze with brandy and let flame.
  • Add cream.
  • Reduce by half.
  • Salt and pepper to taste.
Mango Vinaigrette:
  • This recipe makes more than is necessary for four servings.
  • Mix first five ingredients together. Do not emulsify.
  • Salt and pepper to taste.
To Serve:
  • Heat potato pancakes in a 350-degree Oster® toaster oven or under a low broiler.
  • Meanwhile, place brandy cream in a pan and add crabmeat.
  • Taste for seasoning; add slat and pepper if necessary.
  • Heat, and stir to coat the crab.
  • Place diced mango on plates at ten o'clock and drizzle some vinaigrette over it.
  • Mix a bit more of the vinaigrette with greens.
  • Place greens on plates at two o'clock.
  • On each plate, place a potato pancake at left below mango and scoop some of the crab-cream mixture on top.
  • Shingle another pancake next to the crab and repeat process with remaining pancakes and crab.