Food
Gluten-Free Recipes for a Better Brunch
Brunch turns an ordinary morn-
ing into a celebration of food,
friends and fun. But the sweet
breads, muffins and waffles often
served can be problematic for any-
one with gluten sensitivity.
Fortunately, there are many
gluten-free options that can bring
plenty of flavor to your table. Here
are two easy to prepare, gluten-
free recipes from Boar’s Head that
you and your guests will love.
This recipe for an Asiago
Cheese, Bacon and Egg Tart mixes
the rich, smoky flavor of Boar’s
Head Fully Cooked Bacon with
fresh mushrooms and chives to
create a crustless tart with Euro-
pean flair.
If you’re looking for something
sweet and savory, try Chicken and
Sweet Potato Egg Nests. This
recipe combines tender chicken
and creamy mustard into sweet
potato cups for a bite-sized treat
that will have guests coming back
for more.
Here are some additional ideas
to round out your gluten-free
brunch:
•
Gluten-free bread served
with a selection of fresh sliced
premium deli meats. Serve them
open-face, giving your brunch the
look and feel of a European
spread.
•
Fresh fruit is always a hit.
Make a beautiful platter of straw-
berries, kiwi, mango, blueberries
and pineapple. Serve alongside
honey or agave nectar to put a bit
of splash on your brunch table.
•
Roast a variety of vegeta-
bles,
stuff
your
favorite
mushrooms, or create a hearty
salad topped with strips of premi-
um deli meats and chunks of
flavorful cheeses.
For more recipes to help you
incorporate safe products into
your gluten-free, healthy lifestyle,
visit www.boarshead.com.
Asiago Cheese, Bacon
and Egg Tart
6
1 1/2
1/4
1/4
large eggs
cups heavy cream
teaspoon salt
teaspoon fresh ground
pepper
7
slices Boar’s Head Fully
Cooked Naturally Smoked Bacon
2
tablespoons butter
8
ounces button mush-
rooms, thinly sliced
1/4
cup chopped chives
1 1/2 cups Boar’s Head Pro-
volone Cheese, shredded
1/4
cup Boar’s Head Asiago
Cheese, shredded
Preheat oven to 375°F. In food
processor, combine eggs, cream,
salt and pepper.
Lightly spray a 10-inch pie plate
with non-stick cooking oil spray.
Heat bacon as directed on the
package; crumble into egg mix-
ture.
In small skillet, heat butter over
medium heat and sauté mush-
rooms until tender; add to egg
mixture. Mix in chives and pro-
volone cheese.
Pour mixture into pie plate and
sprinkle asiago cheese on top.
Bake for 35 to 45 minutes or until
tart is set and top is golden brown.
Chicken and Sweet
Potato Egg Nests
2
tablespoons olive oil
1/2
cup yellow onion, sliced
1
pound sweet potatoes,
shredded
1
tablespoon Boar’s Head
Delicatessen Style Mustard
4
large eggs, lightly beaten
1
cup Boar’s Head Ever-
Roast Oven Roasted Chicken
Breast, finely diced
1
teaspoon thyme, minced
Preheat oven to 350°F. In large
nonstick skillet, heat oil over
medium heat and cook onion until
soft and golden.
Mix shredded sweet potatoes
with sautéed onions and mustard.
Mold mixture into separate cups in
a muffin tin.
Bake for 30 to 35 minutes or
until crisp; cool in the pan. (This
can be done a day ahead of time.
Cover the cooled cups and wrap in
plastic; refrigerate.)
Scramble eggs with chicken,
and when cooked, evenly divide
among the sweet potato cups. Top
with thyme and serve.
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March 28, 2012
The Portland Skanner Page 9