Shop Cheap got some fun recipes from the folks at Old London..you know, Melba Toast. These three recipes - from chefs Johnny Iuzzini and Christopher Kostow - all include Melbas and are perfect for a little Mother's Day Brunch. Enjoy!
Melba Toast Quiche by Christopher Kostow
Total Time: 35 minutes
15 Old London Sea Salt Melba Snacks, roughly chopped
8 Eggs, beaten
1/4 cup Light cream
1/3 cup Onion, chopped
1/3 cup Kalamata olives, pitted and chopped
1/3 cup Oil-packed sun dried tomatoes, chopped
2/3 cup Feta cheese, crumbled
1 tsp. Salt
1 tbsp. Butter
Preheat the oven to 350° F. Butter a 1 1/2 quart baking dish. Combine all ingredients until well mixed and pour into the dish. Bake uncovered for 35 minutes or until the middle is set. Allow to chill slightly. Unmold from baking dish and slice.
Sesame Melba Toast Biscotti by Johnny Iuzzini
Total Time: 1 1/2 hours
2 1/4 cup Old London Sesame Melba Toast, ground
1 1/2 cups Whole almonds, coarsely chopped
1/2 tsp. Baking powder
3 Eggs, large
1 Egg yolk
1 tbsp. Light brown sugar
1 cup Sugar
1 Orange, zested
1 tsp. Vanilla extract
1/2 cup White sesame seeds
Pinch of kosher salt
Pre-heat the oven to 325° F. Grind the Melba Toast in a food processor until they turn into a fine crumb. Combine ground Melba Toast with almonds and baking powder. Set aside.
Whisk 2 eggs and the yolk together until well combined and even in color. Whisk in the sugars, salt, orange zest, and extract. Beat this mixture until it lightens in color. Combine this mixture with the Melba Toast mixture and mix until thoroughly combined and a dough is formed.
Roll the dough into 2 even logs about 1" in diameter and chill for 1 hour. Place the logs, spaced apart, on parchment paper lined baking tray. Whisk the remaining egg and pinch of salt well with a fork in separate bowl. Brush the top of each log with a pastry brush and evenly sprinkle the sesame seeds. Bake until lightly golden and they begin to crack, approximately 20-30 minutes depending on your oven. Remove from the oven and allow to cool completely, approximately 1 hour.
Reduce oven temperature to 225° F. Carefully slice the logs on a bias with a serrated knife into 1/4 inch thick pieces. Lay slices back onto the baking sheet and toast until golden brown, approximately 10-15 minutes. Let cool.
The cookies can be drizzled with melted chocolate and put into the refrigerator to set. Store cookies in an airtight container and serve with Coffee, tea or hot cocoa.
Mediterranean Cafe Mocha Bars by Johnny Iuzzini
Total Time: 1 hour
Makes 1 - 8" tray
1 box Old London Whole Wheat or Sesame Melba Toast
1 pkg. Mini marshmallows
2 oz. 100% baking chocolate, squares or chips
10 oz. Bittersweet baking chocolate, squares or chips
8 oz. Butter
1 tbsp. Instant ground espresso
1 1/2 cups All-purpose flour, sifted
1 tsp. Baking powder
1/2 tsp. Salt
2 cups Sugar
1 tsp. Vanilla extract
3/4 cup Chocolate chips
Caramel sauce and vanilla Greek frozen yogurt (optional)
Preheat the oven to 325° F. Melt together 100% baking chocolate, bittersweet baking chocolate, squares or chips, butter and instant ground espresso in a bowl over a pot of gently simmering water.
Combine the eggs, sugar and vanilla extract in a metal bowl or in the bowl of an electric mixer and heat over simmering water until it is warm to the touch. Whip on high using an electric mixer with whisk attachment until pale (approximately 3-4 minutes). Add melted chocolate to the egg mixture. Fold in sifted flour, baking powder and salt. Finish with chocolate chips.
Place half the brownie mixture into a buttered, floured, and parchment lined 8" cake pan. Lay a layer of Old London Melba Toast across the whole surface in one even layer. Next, scatter a layer of mini marshmallows evenly across the Melba Toast layer. Cover the marshmallows with the rest of the brownie mixture and bake at 325° F for approximately 20-25 minutes. Use a toothpick to check if done.
Once cool, cut into squares and add a scoop of vanilla Greek frozen yogurt or caramel sauce if desired.