easterbuffet

8 tablespoons (1 stick) unsalted Butter,
divided

2 cups peeled and 1/2 inch diced boiling
potatoes (4 potatoes)

8 extra large eggs

3/4 lb Gruyere cheese, grated

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh basil leaves

1/3 cup all purpose flour

3/4 teaspoon baking powder

15 ounces Ricotta Cheese

Preheat Oven to 350 degrees.

Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan over medium low heat. Add the
potatoes and fry them until cooked through, turning often, 10-15 minutes.
Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt,
pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata
until it is browned and puffed, which should be 50 minutes to an hour. It will be rounded and firm
in the middle. A knife inserted into the frittata should come out clean.

Serve Hot

3 cups all-purpose flour

1 cup sugar

1 cup medium cornmeal

2 tablespoons baking powder

1 1/2 teaspoons of salt

1 1/2 cups whole milk

1/2 pound unsalted butter, melted and cooled

2 extra large eggs

3/4 cup raspberry preserves

Preheat oven to 350 degrees.

Line 12 large muffin cups with paper liners. This is the best way to keep your muffins from
sticking...plus clean-up is super easy!

Mix the flour, sugar cornmeal, baking powder and salt. An electric mixer fitted with a paddle
attachment is the preferred method.

In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest
speed, pour the wet ingredients in the dry ones and stir until they are just blended. Spoon the
batter into the paper liners, filling each one to the top. Bake for 30 minutes until the tops are crisp
and a toothpick comes out clean. Cool slightly and remove from the pan.

After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large, round
tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of
preserves into the middle. Repeat for each muffin.

*Tip: If you don't have a pastry bag...put preserves into a plastic sandwich bag and cut small hole
in the bottom corner!

16 extra large eggs

1 1/4 cup milk of half and half

1 1/2 teaspoons kosher salt

3/4 teaspoons (1/2 stick) unsalted butter,
divided

6 ounces fresh goat cheese, such as
Montrachet, crumbled

2 tablespoons minced fresh chives

Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in large
saute' or omelet pan. Add the eggs and cook them over medium-low heat, stirring constantly,
until done.

Off the heat, add goat cheese, chives, and remaining 2 tablespoons butter. Stir and allow eggs
to sit for 30 seconds, until the cheese begins to melt.

Check for seasonings.

Serve Hot.