Wednesday, February 9, 2011

yummy yummy!

justin turned 30 over the weekend. his birthday looked a little different than usual since our honored guests were a sassy two year old and a gassy new born. i made him a "birthday menu", allowing him to choose throughout the day different things to make his birthday special...for example; sleep in, no diaper duty, breakfast of your choice, open a gift...etc. it ended up being a fabulous day, and was topped off with a awesome birthday dinner supplied by his brother and sister-n-law. 

his birthday breakfast choice was delicious, it came from one of our favorite magazines, ready made. i thought i would share with you all our two favorites from this last issue...seriously you have to try 'em

Berry & Goat Cheese French Toast (birthday breakfast)
  • Orange Butter:
  • 1 stick unsalted butter, at room temp
  • 2 T freshly grated orange zest, divided
  • 2 T fresh-squeezed orange juice
  • French Toast:
  • 4 eggs
  • 1 c whole milk
  • 1 T freshly grated orange zest
  • 1 T honey
  • Pinch of salt
  • 4 slices French bread, 1 inch thick
  • 4 T goat cheese, at room temp
  • 1 c mixed berries
  • 2 T unsalted butter
  • Maple syrup, to serve
Make the butter by combining all ingredients (1 tbsp of zest) in a small bowl. Refrigerate until ready to use.

1. In a shallow glass baking dish, whisk together eggs, milk, remaining orange zest, honey, and salt. Set aside.

2. Cut an opening that extends along the middle of each bread slice. Care-fully spread one-fourth of goat cheese into opening, then fill with berries. Gently press and repeat with remaining slices. Transfer to custard; let sit for 15 seconds on each side.

3.Preheat oven to 200°F. Heat 1 tbsp butter over medium heat in a large sauté pan. Once butter has melted, add two slices of the bread and cook about 2 minutes per side until golden brown. Transfer to a baking sheet and keep warm in the oven while preparing the remaining two servings.

4. Serve with Orange Butter and syrup. Store leftover butter, covered, in the fridge and use within one week.

Variations: Sub cream cheese for the goat cheese; brioche or challah for the French bread; fruit jam for fresh fruit.

Pecan French Toast:
  • Pecan Maple Syrup: 
  • 1 c pecans, chopped and toasted until just fragrant in a dry skillet
  • 2 c pure maple syrup
  • Chai Butter: 
  • ½ c butter (1 stick) at room temp
  • 2 T honey
  • ½ t cinnamon
  • ½ t ground cardamom
  • ¼ t ground cloves
  • ¼ t nutmeg
  • ¼ t allspice
  • French Toast:
  • 1¼ cup whole milk
  • 3 eggs
  • 1 T honey
  • ½ t vanilla
  • ½ t cinnamon
  • 8 thick slices whole grain bread

1. Make the syrup by combining the toasted pecan pieces and maple syrup together in a small saucepan. Simmer over low heat for 10 minutes.

2. Make the butter by combining all ingredients well in a small bowl. Cover and refrigerate until ready to use.

3. Preheat oven to 400°F and line a baking sheet pan with parchment.

4. In a shallow glass 3-quart baking dish, whisk together milk, eggs, honey, vanilla, and cinnamon. Add bread, flip several times, and let stand for 20 minutes. Transfer to lined baking sheets and bake for about 20 minutes, flipping halfway through. Serve with Chai Butter and Pecan Maple Syrup.

1 comment:

  1. Hey Jess! I do a spin off of the pecan one...Try soaking the french toast overnight and using Challah, amazing!
    -Erica O.