Spinach Custard With Hollandaise Sauce From Savannah Food

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.

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.

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.

QUICK & EASY HOLLANDAISE SAUCE

Steps:

• In a small saucepan, add yolks and whisk very well until they get thick, about 1 minute. While doing that, pour in lemon juice and season with salt and pepper.
• Move saucepan over medium heat and keep lifting or moving the saucepan off the heat, whisking constantly. The trick here is to not shock the yolks - gradually heat up the yolks.
• When the custard gets thick, move the saucepan away from the heat and start adding the butter by pouring a few drops at first (don't shock the yolks), whisking constantly. Gradually add more, continuing whisking, until the sauce is nice and smooth.
• If not using the sauce right away, move it to the back burner, keeping it warm on very low temperature. Makes 1 cup.
• Note: Depending on which recipe the sauce will be used, add other ingredients or season it differently.

SPINACH SFORMATO

Steps:

• This step can be done in advance.Preheat the oven to 375 degrees F. Grease 6 individual muffin liners or ramekins, place in a larger baking dish and set aside.In a small (3-quart) saucepan, melt the butter over low heat. Add the flour to the melted butter and mix until the flour is evenly absorbed. Continue to stir and cook the bechamel sauce base, until the flour begins to thicken and bind with the butter, about 1 to 2 minutes. Using a whisk, slowly add the cold milk, a little at a time, until all the milk has been incorporated. Bring the sauce to a simmer, and cook for 10 minutes. Remove from the heat, cover the surface of the bechamel sauce with plastic wrap, and allow to cool slightly.
• Heat a large saute pan over medium heat and add a tablespoon of the olive oil.Add the spinach and sauté quickly until tender, about 1 minute. Season the spinach to taste, usually a scant 1/2 teaspoon, remove from the saute pan, spread out on paper towels and cool to room temperature. Squeeze the spinach gently to remove any excess water.Blend the remaining olive oil, béchamel sauce, parmesan cheese, 1 teaspoon salt, eggs and egg yolk, and spinach until very smooth. Fill the prepared liners 3/4 full with the batter. Pour hot water into the baking dish, filled to 2/3 of the way up the custards. Place the larger baking dish on the lower rack in the oven. Bake for 40 minutes. The custards are cooked when a toothpick or cake tester inserted into the center comes out clean.
• Run a knife around the edge of the sformato and invert or unmold onto a small plate. Serve with your best-quality extra virgin olive oil and freshly grated Parmesan cheese.