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      Easter recipes from 136 Restaurant in Sturgeon Bay

      Deep dish quiche
      Deep dish quiche


      Sharon Peterson, owner of 136 Restaurant & Wine Bar,  shared some delicious Easter brunch recipes.

      Deep Dish Quiche Crust

      2 cups flour

      1/2 tsp salt

      1 cup butter *must be cut into 1/4' cubes & cold

      2/3 cup water

      egg white, whisked

      Put salt, flour, butter in bowl of electric mixer on med low until butter is pea-sized chunks.  Add water slowly, until dough just starts to come together.  Remove from bowl, form into a disk, wrap in plastic film.  Refrigerate overnight.  Remove from plastic film.  Flour surface.  Roll with rolling pin, roll pastry big enough to allow for 3-4 inch overhang off pan sides.  Place into your pan and form lightly to pan.  Do not cut edges off.  Freeze for 10 minutes.  Place parchment paper inside pie crust (completely covering crust), fill with pie weights, beans, or rice.  Bake at 400 until edges start to brown.  Remove from oven, remove parchment with weights, prick bottom of crust with fork 10-12 times.  Place back in 350 oven until bottom starts to turn golden brown. Remove from oven and brush bottom of crust with egg whites.

      Quiche Filling

      12 eggs

      1 quart half & half

      1 tsp salt

      1 tsp pepper

      1/2 tsp cayenne

      1 tsp cornstarch

      3 cups filling (whatever meat or vegetables you choose)

      2 cups cheese

      Whip with whisk, eggs-cornstarch, until all ingredients are smooth liquid.  Add fillings and cheese to empty crust in pan.  Fill with custard mixture. Place in 350 oven.  When the top starts to turn brown, cover with aluminum foil that has been sprayed with no-stick and continue baking until quiche filling has reached an internal temperature of 170 degrees.  Cool completely.  Use rolling pin to roll over top of pan to "cut off" crust overhang.  Remove from deep dish pan and cut into 8 wedges before serving.

       Maple Lime Ginger Dressing

      1/2 cup  sugar

      1/4 cup honey

      1/4 cup maple syrup

      2 tbs dry mustard

      2 tbs fresh ginger (ginger must be peeled & chopped by hand or in food processor)

      4 oz lime juice

      4 oz water

      1/2 tsp cayenne

      1 tsp salt

      1 1/2 cup canola oil

      Place all ingredients, except oil, in blender.  Blend on medium speed until smooth.  Add oil and blend for another 30 seconds on high, or until dressing is smooth.

      Sharon also showed us the scones from her catering business and "take & bake" place Gourmet a Go Go.

      136 Restaurant & Wine Bar

      136 N Third Avenue

      Sturgeon Bay, WI 54235

      920.746.1100

      Gourmet a Go Go

      231 Michigan Street

      Sturgeon Bay

      920.746.0455

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