---

Best of Bruce’s Bistro
Bruce Bock

4    large eggs

1    teaspoon vanilla extract

1    teaspoon real maple syrup

1    14 oz. Can fat free sweetened condensed milk

1    12 oz. Can evaporated skim milk

¼     cup chopped pecans

Pre-heat oven to 350B

Pour sugar into a 9” round cake pan.  Place over medium heat.  Cook 6 minutes or until sugar is dissolved & golden.  You’ll need to shake the pan often to avoid burning.  I use a pair of pliers.  Remove pan from heat & set aside.

Whisk the eggs until foamy, add vanilla & maple syrup.  Whisk in the milks & pecans.  Pour this mixture into your cake pan.  Cover with foil & place in a roasting pan.  Add water to 1 inch.

Bake for 55 minutes.  Cool 30 minutes.  Remove foil.  Loosen edges with a knife & invert onto  a serving plate.

This is a northern MN version of a classic Puerto Rican flan. ~ Bruce Bock

This easy to prepare dish uses the flavors of a classic Saltimbocca, found throughout the Italian region surrounding Rome.  Serve with a fresh Pinot Grigio.

 



          4     boned skinless chicken breasts
          
           4     Tbsp. freshly chopped sage

            4     thin slices of prosciuto ham

            ½     cup olive oil

            ½     cup flour

            ½     cup white wine

            2     Tbsp  capers

            1     cup chopped marinated artichoke hearts

            3     Tbsp butter

Spread chopped sage over the breasts, cover with a slice of prosciuto, pound until about 3/8” thick, add flour.

Heat olive oil and cook prosciuto side down, turn and cook until done.  Remove to platter     and keep warm.  Drain off oil, add wine and capers.  Reduce by ½, add artichokes and butter.      Pour over breasts.  ~Bruce Bock

WALNUT PECAN CHICKEN BREAST

This easy to make chicken entree can be made on short notice using pre-boned breasts.  Serve this with a nice rich Chardonnay.

            


            6    boned skinless chicken breasts

            1     stick butter

            3     Tbsp Dijon mustard

            4    oz. Chopped pecans

            4    oz. Chopped walnuts

            1    Tbsp olive oil

SAUCE

            2/3    cup sour cream

            1    Tbsp Dijon mustard

                Salt and pepper

Preheat oven to 350°.  Melt ½ stick of butter, whisk in the mustard and dip each breast into this mixture.  Coat one side with the nuts.  Melt the rest of the butter and oil in a skillet and saute the breasts, nut side up, until lightly browned.  Transfer to a baking dish and bake for about 15 minutes or until cooked through.

 For the sauce, heat the sour cream and mustard, add a bit of salt and pepper.  Serve over the cooked breasts. ~ Bruce Bock

                
l to r: Bruce, Darryl, Dennis, Pamela, Becky, Jean, Patricia, Frank

At the lake we’re always looking for recipes that are easy to make and easy to serve.  This one works great for a cool dessert after a day in the hot sun.  We serve it in Martini glasses garnished with a small piece of fresh watermelon.

3     cups watermelon puree

½     cups sugar

½     cup cold water

2     envelopes un-flavored gelatin

1     8oz tub Cool Whip  lite, thawed

To make the watermelon puree I use a big bowl with chunks of really fresh watermelon.  Work with a spoon to remove all of the seeds and then run it through a blender or food processor.  Add the sugar and mix.

Put the water into a small saucepan and sprinkle the gelatin over it and let it stand for about a minute.  Cook over low heat to dissolve all of the grains.  Add to the watermelon mixture, stirring well.  Set the bowl in the fridge for about an hour or until the mixture begins to gel.  Fold in the Cool Whip and pour into wine glasses. Chill for at least 2 hours. ~ Bruce Bock

            5 large cloves of garlic, chopped

            12 large fresh basil leaves, torn

            ½ cup onion, chopped

            5 or 6 Tbsp olive oil

            Salt & freshly ground pepper

            4 lbs fresh ripe tomatoes, chopped

I usually toss all into a large stock pot and cook it down for about 30 minutes or so, stirring often.  You can add any number of fresh herbs from your garden as well as peppers if you wish.  The sauce is very rustic since you don’t peel or seed the tomatoes. ~ Bruce Bock