Predictions of snowmageddon, snowpocalypse or snowzilla sent many Tri-Staters to the grocery for milk, bread and eggs. But now that your counters and fridge are brimming with the “snow survival essentials,” what do you make with the milk, bread and eggs now that you are snowed in for the weekend?
Avoid the obvious answers of scrambled eggs, omelets, egg sandwiches and French toast — the ultimate recipe that uses all parts of the snow trinity (and some cooking spray or butter unless you really want to scrub the frying pan out when you are done.)
There are some delicious options if you have a few other ingredients around (most of them are things you already have on hand.)
The French really like their eggs — quiche, souffle and creme brulee are three great dishes to make to cook your way through the stockpile of eggs you now have.
Bread pudding is a dessert option to use all three of the essential ingredients. Whereas an egg casserole or heartier Strata would be a great way to clear out some of those random ingredients you have in the pantry or fridge door along with your stock pile of milk, bread and eggs.
And don’t forget the childhood favorite that goes by several names — toad in the hole, egg in the basket, egg in a nest, hole in one or egg boat — an egg cooked in a hole cut in a piece of bread.
If the grocery store shelves were bare by the time you made it to the store or if you are snowed in, don’t worry. You can eat your way out with several different dishes made using snow. There’s the classics like snow cream or snow cones, but there are also several other recipes that can help you use up all that fluffy white stuff piling up outside including taffy, pancakes and candy.
Of course, avoid the yellow snow and eat at your own risk.
Here’s a few recipes for these dishes you can use as a base and then modify for what you already have in your house:
Cheese Strata with ham and tomatoes
12 large eggs
11/2 cups milk
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
Pinch cayenne pepper
1 cup diced baked ham
1 cup oven-dried tomatoes, chopped
1 tablespoon minced flat-leaf parsley
2 teaspoons thinly sliced fresh chives
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
1 pound sourdough bread, crust trimmed, cut into 1-inch cubes
1 tablespoon unsalted butter, melted
1. Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley and chives together in a small bowl.
2. Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese.
3. Pour egg mixture over top of dish and gently press to moisten all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for one hour or up to overnight.
4. Preheat to 350 degrees. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving.
2 cups milk
3/4 cup biscuit baking mix
1/4 cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces shredded cheddar cheese
1. Preheat oven to 375 degrees. Lightly grease a 10 inch quiche dish.
2. In a large bowl, beat together milk, eggs, baking mix, butter and Parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and cheddar cheese. Pour into prepared quiche dish.
3. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.
Old Fashioned Bread Pudding
2 cups milk
1/4 cup butter or margarine
2 eggs, slightly beaten
1/2 cup sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
6 cups soft bread cubes (about 6 slices bread)
1/2 cup raisins, if desired
Whipping (heavy) cream, if desired
1. Heat oven to 350 degrees. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
2. In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
3. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.
Spinach & Feta Souffle
2 tablespoons fine dry breadcrumbs
8 cups fresh spinach (about 8 ounces), stemmed and washed
1 1/2 teaspoons canola oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 1/2 cups low-fat milk, divided
1/3 cup cornstarch
2 large egg yolks
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh mint or dill
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
6 large egg whites
1. Position rack in lower third of oven; preheat to 375 degrees. Coat a 2-quart soufflé dish or similar deep, straight-sided casserole dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
2. Heat a large skillet over medium heat. Add spinach with the water still clinging to the leaves and cook, stirring, just until wilted, 2 to 3 minutes. Transfer to a colander to drain. Squeeze out excess liquid and chop.
3. Wipe out the pan, add oil and heat over medium heat. Add onion and garlic and cook, stirring, until softened, 2 to 4 minutes. Add the chopped spinach and cook, stirring, until heated through and quite dry, about 2 minutes.
4. Heat 1 cup milk in a heavy medium saucepan until steaming. Dissolve cornstarch in the remaining 1/2 cup cold milk in a small bowl. Add to the hot milk and cook, whisking constantly, until thickened and smooth, 2 to 3 minutes. Remove from the heat and let cool slightly. Add egg yolks, one at a time, whisking until incorporated. Stir in the reserved spinach mixture, feta, mint (or dill), 1/4 teaspoon salt and pepper.
5. Beat egg whites in a large mixing bowl with an electric mixer on medium speed until foamy. Add the remaining 1/4 teaspoon salt; gradually increase speed to high and beat until stiff (but not dry) peaks form.
6. Whisk about one-third of the beaten egg whites into the spinach mixture to lighten it. Fold the spinach mixture back into the remaining whites with a rubber spatula. Turn into the prepared dish and smooth the top.
7. Bake the soufflé until puffed and the top feels firm to the touch, 35 to 40 minutes. Serve immediately.
Paula Deen’s Snow Ice Cream
8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.
3 cups loose clean snow
2 tablespoons milk
1/4 cup sugar
1 teaspoon vanilla extract
1. Thoroughly mix all ingredients.
2. Taste and add sugar and vanilla, as needed.
Roll honey up in snow and it will get hard enough to suck and be as round as any hard candy. This also works with Maple syrup.
Maple Snow Taffy
1 cup maple syrup
1/4 cup salted butter
clean snow (or, need be, ice cream)
1. In a medium-sized pot over medium heat, heat the syrup and butter together until the mixture reaches 220 to 235 degrees on a candy thermometer. If you don’t have a candy thermometer, time it for about five minutes after it comes to a boil. Pour a little onto a plate that’s been waiting in the fridge; when the syrup is ready, it should thicken up into a soft taffy on the plate; if it doesn’t, then cook it a minute or two longer.
2. Let the mixture cool for a couple of minutes, then pour it by the spoonful over bowls of clean snow (or ice cream) where it will harden into a sweet lump of maple insanity.
Snow Pancakes Recipe
1 cup of firmly packed dry snow
1 cup of flour
1 to 1 1/2 cups of milk
Pinch of salt
Butter or oil to fry
1. Mix all ingredients thoroughly to make a batter.
2. Heat the butter or oil in the pan or skillet until hot.
3. Drop spoonfuls of mix onto the hot fat and cook one side.
4. Flip over to finish.
5. Serve with lemon juice and sugar, maple syrup or what have you.
2 1/2 cups raspberries (6 ounces)
3 cups blueberries (10 ounces)
1/2 cup sugar
1/2 cup water
8 cups lightly packed snow
1. Coarsely mash 1 1/2 cups raspberries and 2 cups blueberries with sugar and water in a 2- to 3-quart heavy saucepan using a potato masher.
2. Bring to a boil, stirring, then boil, uncovered, stirring occasionally, 3 minutes.
3. Transfer to a blender and purée until almost smooth, about one minute (use caution when blending hot liquids). Pour berry mixture through a fine-mesh sieve into a bowl, pressing lightly on and then discarding solids.
4. Cool syrup, uncovered, then chill, its surface loosely covered with plastic wrap, until cold, about one hour.
5. For each serving, spoon 3 tablespoons syrup over 1 cup lightly packed snow and top with 1/4 cup of remaining mixed berries. Serve immediately.
Cooks’ note: Syrup can be chilled in an airtight container up to 1 week.