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Maple goodness!

Check out the folks over at Maine Sugar Works for some sweet deliciousness this time of year!

source: http://mainesugarworks.com/

 

Dad’s Sunday French Toast

Dad’s Sunday French Toast

In my mind, I thought that country French cooks didn’t waste anything.  And I think this is why and how French toast must have originated.  By taking what was left over from yesterday, and using to create a substantial meal for today.

So then, French toast must have been made with French bread right?  Oh yeah!

Here in Florida, Publix supermarkets (Where Shopping Is a Pleasure – you know), they have wonderful bakeries.  Not as good as, say, fifteen years ago, but the bakeries are pretty good – and they make great baguettes.

Slice your baguette

Slice your baguette

I took a whole baguette and sliced it on an angle.  I let the sliced baguette soak for a few minutes in custard made of:

Three eggs beaten

¼ cup of whole milk

1 tsp pure vanilla extract

¼ tsp cinnamon

(OK, I know you only see two eggs in the picture, but actually used three!)

Whisk all that together in a bowl or casserole dish (something deep) large enough to hold and soak about four of the slices of bread.

On the stove, using a heavy skillet at med/high temperature – place a tablespoon of vegetable shortening and let it melt (or use vegetable oil) and let it come up to temperature.

Soak the French bread in the custard

Soak the French bread in the custard

Drop in the custard soaked baguette slices – fry until just past golden (or as you like it) about two minutes on each side.  Remove and set aside on another ovenproof plate in the oven at 300 to keep warm until all of the French bread is made.

Put two or three slices of French toast on a plate, smear with some room temperature butter and dust with powdered sugar – top with fresh or thawed fruit and drizzle with real maple syrup.  Some pork or turkey sausage pairs well with it.

Happy Sunday!  (OK, OK, if you must, you can make this on Saturday too!)

Fry the French bread

Fry the French bread

Dad's Sunday French Toast

Dad's Sunday French Toast

Check out HEAVY TWEED JACKET’S Saturday morning pancakes at the link.  I made them on Sunday, terrif!  and easy.

http://heavytweed.blogspot.com/2009/06/pancakes-on-saturday.html

A friend sent me this recipe (snail mail) and I found it with a quick google.  Although I haven’t made this – and I will – it looks too awesome not to post.  So here it is.

 

Courtesy of Bon Apetit Magazine

 

No ice cream maker is needed to make this flavorful sorbet.

Yield: Makes 6 to 8 servings

ingredients

2 pounds cooking apples (such as McIntosh), stemmed, unpeeled, cut into 1/2-inch pieces (including cores and seeds)1 1-pound bag frozen unsweetened blackberries, unthawed
1 1/2 cups water

3/4 cup sugar
1/4 cup light corn syrup

preparation

Combine apples, blackberries and water in heavy large pot or Dutch oven. Bring to boil over medium-high heat. Cover, reduce heat to medium and simmer until fruit is tender, stirring occasionally, about 20 minutes. Transfer to sieve set over large bowl. Press to force through as much fruit and liquid as possible. Discard solids in sieve.

Return puree to same pot. Add sugar and corn syrup. Stir over low heat just until sugar dissolves. Spoon puree into 13x9x2-inch glass dish. Freeze until almost solid, about 1 hour.

Break up frozen puree into chunks. Place in processor; puree. Return to same dish; cover and freeze until firm enough to hold shape in spoon, at least 1 hour.

I just noticed that I received 51,000 view the other day- didn’t know I had passed 50,000.

Thank you all for visiting.

The most hits I get on my blog are for lemon poundcake and Tyler Florence’s Ultimate pot roast.

Thanks again everyone!

=Dad

Peach Glaze for Ham

I found this awesome peach glaze for ham this past weekend.  The flavor is phenominal – I think you’ll really like it.

I didn’t have pink peppercorns, so I used black peppercorns.  I didn’t have champagne vinegar, so I used white wine vinegar.  It was great!  Give it a try.

Scroll al the way to the bottom of this link for the peach/peppercorn glaze.

http://www.thenibble.com/reviews/main/meats/ham-glaze-recipes.asp

Kluski y Kapusta

Noodles and Cabbage.

 I know I’ve neglected this blog for a long time. But over the weekend I saw a segment of Diners, Drive Ins, and Dives on the Food Network and this one place was making Kluski. She was carmalizing the onions and cabbage – that hooked me.  

So here’s my version of what I saw —

 

Kluski y Kapusta

Kluski y Kapusta

1 small head of cabbage sliced (about 3 cups)
1 medium onion
1/2 lb of bacon – crisped in a large frying pan – reserved a little of the bacon grease in the pan
3 Tbsp butter
1/4 cup Chicken Stock
Salt and pepper

8oz. of wide egg noodles (or noodles of your choice – try whole wheat) cooked to al-dente per package directions and drained.

After frying the bacon to well done crispness, leave a little of the bacon grease and add the butter.  In the same pan fry the cut-up cabbage and onion to almost brown (carmalized).  Salt and pepper as needed.  Add the chicken stock and let that reduce just a bit.  Add in the cooked egg noodles and mix into the cabbage and onions then add crumbled bacon.  Blend together, re-season and serve.

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