Spinach Custard With Hollandaise Sauce From Savannah Recipes

SPINACH SQUARES HOLLANDAISE APPETIZERS

Steps:

• Cook frozen spinach according to package directions; drain well. Cook chopped onion in butter or margarine till onion is tender but not brown.
• Combine beaten eggs and milk. Add bread crumbs, ham, cooked onion, spinach, and seasoning salt; mix well. Spread evenly in a 12 by 7 1/2 by 2" baking dish.
• Bake, uncovered, at 350°F till set. 40 to 45 minutes.
• Meanwhile, prepare hollandaise sauce mix according to package directions; stir in chopped hard-cooked eggs.
• To serve, cut casserole into squares; spoon sauce over each serving.

SPINACH CUSTARD

Steps:

• Preheat oven to 350 degrees F.
• Butter a 12 x 8 x 2 inch baking dish.
• Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
• Saute onion in oil until soft and let cool 10 minutes.
• Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
• Combine well.
• Pour into baking dish and bake for 1 hour or until firm and lightly-browned.

SPINACH CUSTARD WITH HOLLANDAISE SAUCE FROM SAVANNAH

Steps:

• Combine all of the ingredients except the Hollandaise sauce and bake in a preheated 350 degree F oven for about an hour, or until set. Serve with Hollandaise sauce poured over.

SPINACH PARMESAN CUSTARD WITH FRICO

Steps:

• Cook onion in butter, covered, in a 6- to 8-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add spinach and water and cook, covered, over moderately high heat, stirring occasionally, until just wilted, about 4 minutes. Drain in a large sieve set over a bowl, pressing on spinach. (Discard liquid.)
• Preheat oven to 350°F. Lightly oil springform pan.
• Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.
• Spoon into springform pan, spreading evenly, and bake until custard is set and no longer wet in center, 50 to 55 minutes. Cool 10 minutes in pan on a rack, then run a sharp knife around edge to loosen and remove side of pan. Cut into 8 wedges and serve warm or at room temperature.

FRESH SPINACH AND ROASTED-GARLIC CUSTARDS

Steps:

• Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
• Pour cooled spinach mixture into blender; add eggs and roasted garlic . Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
• Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
• Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.