MEDITERRANEAN SUNDAY BRUNCH PIE

Ingredients for 6 persons: Olive oil (1 tbsp) - to grease the dish 4 tbsp Sun dried tomato pesto (that you can buy in grocery stores or you can make some by mixing together crushed sun-dried tomatoes, garlic, olive oil, wine vinegar, oregano, basil and salt until it makes a thick paste) 16 oz of fresh mozzarella, thinly sliced 2 big tomatoes, thinly sliced and pulp removed Baby spinach leaves 6 slices of white or wheat toasting bread 6 thin slices of prosciutto 5 eggs, beaten 1 cup of half-and-half salt, pepper and ground nutmeg Cantaloupe Fresh oregano and parsley Grease a deep oven dish (about 3 to 4 " deep, 10x8) with the olive oil. Spread a small amount of sun-dried tomato pesto onto the 6 slices of bread. Lay 3 slices of bread, covering completely the bottom of the dish, then add one layer of thinly sliced fresh mozzarella cheese, one layer of thin tomato slices (without the pulp), season with salt and pepper, add one layer of baby spinach leaves, lay 3 slices of prosciutto and cover with one layer of thinly sliced fresh mozzarella cheese. Lay again 3 slices of bread, mozzarella, tomato, season, baby spinach leaves, 3 slices of prosciutto and mozzarella cheese.   In a bowl, beat 5 eggs together, season with salt, pepper and a pinch of nutmeg, and add 1 cup of half-and-half. Pour the egg mixture in the dish and cook in a pre-heated oven at 400 F, for about 50 minutes, or until the mozzarella cheese is browning. Let the pie cool down a bit (about 20 mn) and cut into 6 equal pieces. Serve with slices of cantaloupe and sprinkle with fresh oregano and parsley.   This dish can be prepared the night before. In that case, you can build the pie, without the egg mixture and keep it overnight in the refrigerator. The next morning, you just have to prepare and pour the egg mixture on it and bake in the oven. It can be kept up to 2 days and is also excellent reheated.

FRENCH TOASTS

Ingredients for 2 persons: 4 thick slices of  English Toasting bread (1 or 2 days old) 4 large eggs 3 tablespoons of granulated sugar 1 pinch of salt 1 pinch of ground nutmeg 2 tablespoons of ground cinnamon 1 tablespoon of Vanilla extract 1/2 cup of half-and-half optional whipped cream confectioner sugar margarine optional applesauce In a large bowl, beat the eggs. Add the sugar, salt, nutmeg, cinnamon and vanilla extract. Mix all the ingredients well before adding the half-and-half. Heat some margarine in the pan. Dip the bread slices in the mixture until well soaked and cook each side about 2 minutes or until brown. Serve 2 slices per persons, sprinkled with confectioner sugar and whipped cream on top. You can add a side of homemade applesauce!

PUREE SOUBISE (Onion Puree)

For 4 persons: 8 large white onions 1 stick of butter pinch of salt 1 pint of light cream Peel the onions and cut them into big pieces (tip: do this under cold watere if you don't want to cry!). Pre-cook them in boiling and salted water for 5 minutes and strain well. In a medium saucepan, on very low heat, melt the butter. Add the onion pieces and cook slowly until it is transparent, stirring often. When they are cooked, puree them in a mier with cream and salt. It's delicious with any red meat (especially game meat) with or withoug gravy. This recipe won "Best Delish Dish" on the 2009 Ghost & Goblin Tour !

MAPLE APPLE CAKE

For 8 persons: 1 cup of sifted flour 1 cup of granulated sugar 3/4 cup of pure maple syrup 1 cup of melted butter (or margarine) 1 envelop of active dry yeast 2 large eggs 3 apples peeled and sliced 1 tablespoon of Cinnamon Grease a 9" pan and preheat oven at 350 F. In a bowl, mix together the flour, sugar and yeast. Add 2 eggs, maple syrup, and butter. Mix well. The process lasts a couple of minutes. Pour the batter in the pan and place the apple slices on top. Sprinkle with cinnamon. Bake for about 40 minutes, or until the cake is well cooked in the middle. Let the cake cool down before taking it off the pan and slicing it.

MAPLE CURRANT TURDEY SKEWERS

For 30 to 40 patties: 1 T currant jelly 1/4 t. red pepper flakes 1/2 cup Noilly Prat wine 1/2 big onion, chopped 20 oz ground turkey 1 cup panko crumbs 1/4 cup fresh parsley 1/2 t.each of salt & paprika 2 eggs beaten 2 garlic gloves 2 T. Maple syrup 1/2 t.ground Cayenne Red pepper 1 T olive oil -20 oz (one can) of pineapple slices parsley to garnish Simmer first 4 ingredients in a saucepan over medium heat until thick, 7-8 minutes ; keep warm. Pulse turkey, onion, panko, parsley, seasonings, eggs, 2 T maple syrup, and cayenne pepper together in a food processor until thoroughly combined. Shape mixture into patties of 2 T each. Heat oil in a nonstick skillet over medium heat. Brown patties 3-4 minutes on each side, or until cooked throught ; transfer to a plate. Cut each pineapple slices into 4, and saute about 1 minute to warm through. Skewer pineapple bites on top of each patty and drizzle with sauce. Garnish with parsley. Can be served warm or cold.