Friday, July 29, 2011

No-Bake Peach and Raspberry Pie


You've heard me complain about the heat a lot lately.  It is just so hard to get up the courage to cook in our tiny, no A/C kitchen.  I mean, it turns into a sweltering jungle after about 2 minutes.  But, I'm going to quit my complaining, because I've found the cure for summertime heat.  No-bake meals, desserts, etc.  There have been quite a few hot weather cooking lists popping up in my Google Reader and my email inbox lately (for inspiration: The Kitchn's list and Tasting Table's list).  While this peach and raspberry pie technically has a 10-minute bake in the oven, the rest is easy-breezy.  The original recipe actually called for a pre-made crust, but why on earth would we use a premade crust when making graham cracker crust is so easy.  Okay, maybe 100°F heat will inspire us to buy a crust at the store.  Anyways, I love peaches the most in the summer.  So this "no-bake" pie caught my attention.  Would you believe the recipe came from one of those little flyers they have at the cash register at the grocery store?? It did! The flyer was part of the "Good Things Grow in Ontario" campaign from the Ontario Government's Foodland Ontario program.  It's actually a pretty cool campaign devoted to promoting local eating.  And their pie recipe is awesome! 

P.S. Make sure you come visit the blog on Monday!  We will have a giveaway in store, just a little something to celebrate the summer!

No-Bake Peach and Raspberry Pie
From Foodland Ontario

Crust
1-1/4 cup graham cracker crumbs
1/4 cup melted unsalted butter
2 tablespoons brown sugar
1 teaspoon cinnamon

Filling
3 cups fresh, peeled, pitted, and sliced peaches
1 cup raspberries
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cold water
2 tablespoons lemon juice

Whipped topping
1 cup whipping cream
2 tablespoons maple syrup

Preheat oven to 350°F.

In a bowl,  mix together graham cracker crumbs, brown sugar, and cinnamon until well combined.  Stir in melted butter so that all of the crumbs are integrated.  Press the crumb mixture into a pie dish.  Bake at 350°F for 10 minutes.  Let the pie crust cool while you prepare the fruit.

In a bowl, combine peaches and raspberries.  Remove one cup of the the fruit into another bowl and crush with a potato masher.

In a heavy saucepan, combine sugar and cornstarch.  Gradually stir in water and crushed fruit.  Cook, stirring, over medium heat until just beginning to boil.  Reduce heat to low and simmer, stirring, for 3 to 5 minutes or until thickened.  Remove from heat and stir in lemon juice.  Chill until just warm.  Stir in remaining fruit.  Spoon onto pie crust.  Chill for 2 to 3 hours.  Just before serving, whip cream with maple syrup until stiff peaks form.  Serve the pie with the maple whipped cream.

Wednesday, July 27, 2011

Creamy Tomato and Spinach Fettuccine

creamy tomato and spinach pasta recipe

Can you tell that I love tomatoes?? Particularly the lovely little sweet things growing in my garden?  Here is another dish where fresh tomatoes take center stage.  I had planned to make a dish that I found on Pinterest, but underestimated how many tomatoes that I already had at home (mix of garden fresh and store bought) and didn't have time to pick up more.  (A two hour floor hockey game was looming on the horizon and I only had an hour to make, eat, and digest dinner!)  When I started to prep the dish I realized that I would have to think on the fly and be a little bit creative.  The dish went from being a straight tomato cream sauce, to a pasta with spinach, tomatoes, cream, and sun-dried tomatoes.  The result was even better than what I had originally expected to be making.  The pasta was creamy, delicious, and a little bit spicy.  Fiddle with it a little bit to make sure you pasta isn't to dry (by adding more cream, olive oil, or pasta water).

Creamy Tomato and Spinach Fettuccine

200-250g Fettuccine (about half a regular sized box)
1-1/2 cups fresh cherry tomatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
1-1/2 teaspoons dried red pepper flakes
2 tablespoons sun-dried tomatoes packed in oil
Salt and pepper
1/2 cup cream (18%)
1 teaspoon concentrated tomato paste
1/4 cup Parmesan cheese, grated
1-1/2 cups fresh spinach
10 basil leaves

Start your water boiling for the fettuccine.  Once the water boils, cook the fettuccine to al dente (slightly chewy).

While the water boils, heat 2-3 tablespoons of olive oil in a large skillet (big enough that you can add your pasta to mix later).  Add your tomatoes. Sauté for about three minutes, then add the garlic and red pepper flakes.  Stir to ensure that the garlic doesn't burn.  Allow the tomatoes to soften and cook for a good 5 minutes.  Add in the sun-dried tomatoes and the cream.  Cook another 3-5 minutes stirring every so often.   Add tomato paste and mix well so that it disperses throughout the sauce. Finally, stir in the Parmesan cheese, basil, and spinach at the last minute.  The spinach should be just wilting as the pasta finishes cooking.

Use tongs to move the pasta from the water to the skillet with the sauce.  (Don't be afraid to let a little bit of water come along for the ride).  Stir well to coat the pasta with sauce.  Serve with more grated Parmesan on top.

Monday, July 25, 2011

Flank Steak with Tomatoes and Basil

flank steak with tomatoes and basil recipe

This flank steak is so simple, yet so amazing.  I took one bite and was stunned at how delicious it was.  The best part was that we used some of the cherry tomatoes and basil from our garden.  It is so fun being able to eat things that we grew ourselves.  The cherry tomatoes from our plant are so sweet and tasty. I've been picking them and popping them like candy lately.  Unfortunately, we had to supplement our tomatoes for this meal with some that we bought because we had already eaten some for breakfast.  Whether you have tomatoes growing in your garden or not, you should definitely give this simple and lovely steak a try for dinner very soon!

Flank Steak with Tomatoes and Basil
Adapted from Chatelaine's "Summer Cookbook"

1.5 lb. flank steak
Kosher salt and freshly ground pepper
5 garlic cloves
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon balsamic vinegar
12 fresh basil leaves

Cut the ends off the garlic, but keep them in the paper skins, and dip them in olive oil.  Wrap them in tin foil and roast for 20 minutes.

Season the steak with salt and pepper on both sides.  Place the steak in a large skillet.  Turn the heat on to medium-high.  Cook the steak for 7-8 minutes on both sides.  Let the steak rest for 5 minutes before slicing it into thin strips.

In a bowl, mix the tomatoes with the olive oil and balsamic vinegar.  Squeeze the garlic from the paper skins over the tomatoes and stir well.  Pour the tomatoes over the sliced steak and serve.  Garnish with fresh basil.

**********************
As a final note, I spent a good chunk of the weekend checking out some "new-to-me" food blogs and wanted to share a few with you.  These blogs are beautiful and full of yummy recipes, check them out!

My Life as a Mrs.
Eat Yourself Skinny
Bev Cooks

Friday, July 22, 2011

Strawberry Rosé Granita

strawberry rose wine ice granita recipe

When my little sister was in high school she worked at a gourmet gelato shop.  They sold the most divine gelato, and it was there that I first discovered the amazing combination of fruit and wine in iced dessert form.  While my sister to this day still won't eat gelato from over-dosing on it that summer back in high school, I still crave the delicious icy treats they sold at the shop.   Since we are currently in the midst of a wicked heat wave (yesterday it felt like 114°F here), I thought I'd give you all a cold, delicious treat to make this weekend.  This granita is easy, and of course requires no ice cream maker, though it does require a little bit of patience (4 hours worth) while it freezes up.  The wait is worth it though, I promise! Delicious strawberries combined with Rosé wine definitely equals happiness in frozen form.

Strawberry Rosé Granita

2 cups Rosé wine (any kind will work)
3 cups chopped strawberries
1/3 cup sugar
2 tablespoons lemon juice

Pour the wine into a heavy-bottomed pot.  Heat the wine over medium heat, stirring constantly, until the wine reduces by half.  This took about 10-15 minutes. Cool the reduced wine in the refrigerator.

In a food processor, purée the strawberries and lemon juice.  Mix in the chilled reduced wine and the sugar and stir well.  Pour the mixture into a 9x13 inch glass baking dish and put it in the freezer.  Stir the mixture every 45 minutes with a fork or whisk to break up the ice.  Continue this for about 4 hours.

Thursday, July 21, 2011

Test: Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette


We've been on an easy-dinner kick lately and these Little Italy Pitas from Cooking Light definitely fit the bill of being easy.  And you won't have to spend too much time in a hot kitchen, which these days is a huge plus with the heat wave we are having!  My favourite part of the pitas was the delicious sun-dried tomato vinaigrette.  This may become a go-to vinaigrette for salads in our house.  As expected, these pitas make a fantastic lunch option as well.

Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette
From The Best of Cooking Light 9

2 tablespoons balsamic vinegar
1-1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast
1 cup chopped tomato (1 medium)
1/2 cup grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens

Combine first five ingredients in a large bowl.  Stir in chicken, tomato, cheese, and basil.  Line each pita half with 1/4 cup greens.  Divide the chicken mixture evenly among pita halves.  Yield: 6 servings

Monday, July 18, 2011

Eggplant Parmesan with Roasted Cherry Tomato Sauce and Zucchini "Pasta"

eggplant parmesan roasted cherry tomato sauce recipe

Last week, I was sick of making chicken for dinner.  I had also just gotten off the phone with my parents who had just returned from their 30th Anniversary trip to Italy.  My mom had been describing the lovely dishes that they had the pleasure of eating while on their trip, and that had me craving something hearty and Italian.  The result of my Italian cravings and my wish to have something other than chicken was this Eggplant Parmesan with Roasted Tomato Sauce.  I also substituted regular pasta with zucchini, based on something I had seen on Tasty Kitchen (a great gluten-free substitute by the way, though the rest of the dish wasn't).  The result was fantastic.  The combination was light and full of flavour.  The eggplant was divine, the zucchini was a great substitute for pasta, and the roasted tomato sauce was delicious.  N loved the eggplant so much that he picked another one up at the grocery store the next day.  He said that he had forgotten how much he liked eggplant.  We will definitely be making this yummy dinner again soon!

Eggplant Parmesan with Roasted Tomato Sauce and Zucchini "Pasta"

1 large eggplant
1 egg
1 cup cornstarch
1 cup Italian breadcrumbs
3-6 tablespoons olive oil
2 zucchini (serves 2)

For the Roasted Cherry Tomato Sauce:
1 pint cherry tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, whole
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Parmesan cheese

Slice the eggplant into 1/4 to 1/2 inch thick slices.  Cover a baking sheet with paper towels.  Lay the sliced eggplant on the paper towels and sprinkle both sides of the eggplant with salt.  Cover the eggplant and let it rest for 30 minutes.  This prevents the eggplant from being slimy and bitter.

Preheat the oven to 375°F, prepare the tomatoes, and start to boil a pot of water for the zucchini (as if you were going to boil pasta) when the eggplant has been sitting for about 15 minutes.  To prepare the tomato sauce, cut the cherry tomatoes in half and mix with the olive oil, balsamic vinegar, salt, and pepper.  Place the tomatoes in a glass baking dish in a single layer (I used my glass pie dish) along with the vinaigrette and the garlic cloves.  Roast the tomatoes for 40 minutes.  They will start to burst and caramelize when they are done.  While the tomatoes roast, slice the zucchini with a vegetable peeler lengthwise in wide strips.  Flip the zucchini over and slice the other side.  Don't slice through the middle as the seeds will make the strips fall apart when they cook. Set the zucchini slices aside.

After the eggplant has rested, set up three stations to batter the eggplant: a plate of cornstarch, a bowl of egg lightly beaten, and a plate of Italian breadcrumbs.  Coat the eggplant slices on both sides with cornstarch, then egg, and then breadcrumbs.

In a medium-large frying pan, heat 3 tablespoons of olive oil over medium-high heat.  Cook the eggplant in the heated oil for 4 minutes per side or until the crumbs are browned. Add more olive oil if necessary.

Add the zucchini to the boiling water.  Cook for four minutes.  Drain the zucchini.  Serve the zucchini with the eggplant slices and roasted tomato sauce.  Shave Parmesan cheese over the dish.

(Zucchini pasta from A Sweet Pea Chef via Tasty Kitchen).

Thursday, July 14, 2011

Test: Brownie Cookies


Repeat after me: Brownies. Cookies. Brownie Cookies!! These are some of the most delicious cookies out there.  I found these cookies via Pinterest.  If you haven't tried out Pinterest, you should.  If you value spending time away from your computer, you should not.  There are too many pretty things, delicious recipes, and inspirations for design and DIYs on Pinterest to not suck a person in forever.  It is addictive.  You will find yourself traveling down the black hole of design blogs and recipe blogs and fashion blogs as you look for things to "pin".  Before you know it, your Google Reader will have tripled in size over night.  Pinterest is dangerous, but it is so much fun.  As an example of the lovely, delicious, amazing things you can find there - I give you these tasty, chewy, chocolate-y brownie cookies!  I've decided that they would be perfect as the cookies for ice cream sandwiches.  They are also great alone.  We certainly devoured them!

You can follow me on Pinterest if you so desire.  Also, thanks to Pinterest and these Strawberry Lemonade Bars, blog visits have gone through the roof here at K&K, so that may explain some of my love for the site!  To all the newbies visiting from Pinterest, stick around and see what else we've got cooking!

Brownie Cookies
From PureandYummy.com via Pinterest


½ cup butter
4 (1 ounce) squares unsweetened chocolate, chopped
3 cups (18 ounces) semisweet chocolate chips, divided
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1 ½ cups sugar
2 teaspoons vanilla extract

Combine butter, unsweetened chocolate, and 1 ½ cups chocolate chips in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; let cool.

Combine flour, baking powder, and salt in a small bowl, set aside.

Beat eggs, sugar and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to egg mixture, beating well. Then add the chocolate mixture and beat well. Stir in remaining 1 ½ cups chocolate chips.

Scoop dough onto baking sheets 1 inch appart. Bake at 350 degrees for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

Tuesday, July 12, 2011

Banana Nutella Muffins

healthy banana nutella muffin recipe

Sometimes I struggle with wanting to eat things that are really bad for me, but knowing that I should be eating things that are good for me.  These Banana Nutella Muffins are my attempt at a compromise.  A little bit of sinful goodness, but toned down with less butter and sugar than usual.  I was trying so hard to be good - substituting unsweetened apple sauce for half of the butter, cutting out most of the sugar, and using whole wheat flour.  I made the mistake of telling N that though.  So what did he do? He did the very naughty thing of adding a splash of oil and some brown sugar to the batter between baking the batches.  Boys will be boys I guess.  The muffins were good both ways, but I preferred my less sweet version.

Banana Nutella Muffins

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1/4 cup sugar
2 large eggs
3-4 ripe bananas, mashed
1/2 cup light sour cream
1 tsp. vanilla extract
2 1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. kosher salt
1/2 cup Nutella

Preheat oven to 350°F.

Using an electric mixer, cream together apple sauce, sugar, and butter on medium speed until well blended, about 1 minute.  Add the eggs, one at a time, beating well after each addtion.  Add mashed bananas, sour cream, and vanilla.  Beat on low speed until blended, about 30 seconds. With a wooden spoon, stir in flour baking soda, salt, and cinnamon just until moistened and the flour has disappeared.  Finally, swirl in the Nutella.  Scoop batter into lined muffin tins.

Bake 22-24 minutes, until lightly browned and until the muffin springs back when gently pressed on top. Cool 10 minutes before removing to wire rack.  Makes 24 muffins.

Monday, July 11, 2011

Test: Healthy Spinach Dip

healthy spinach dip recipe

Here is another awesome recipe from Chatelaine's "Summer Cookbook".  N read through the new cookbook to see if there was anything he wanted to make, and he came up with the idea to make this healthy spinach dip.  This spinach dip is packed with protein and spinach and it is filling so it makes a great snack for work.  I took some dip with carrots a few days last week and it was an awesome pick-me-up in the afternoon.  The dip is also super easy to make and will be a great dip to have in our arsenal for parties.  We just won't tell the guests how healthy it is, they will never believe us!

Healthy Spinach Dip
From Chatelaine's "Summer Cookbook"

227-g package fresh spinach (about 6 cups lightly packed)
540-ml can white kidney beans, rinsed and drained
1/4 cup sun-dried tomatoes packed in oil, drained*
2 tablespoons pickled jalapeno peppers*
250-g light cream cheese, at room temperature, cut into cubes
3 tablespoons lemon juice
3/4 teaspoon paprika
1/8 teaspoon salt

Place spinach in food processor.  Pulse until coarsely chopped.  Transfer to a large bowl.  Add beans, peppers, cream cheese, lemon juice, paprika, and salt to food processor.  Whirl until puréed.  Add to spinach, and stir until evenly mixed.  Keeps well, refrigerated, for up to 3 days.

*We substituted sun-dried tomatoes for roasted red peppers and added pickled jalapenos. Add some Sriracha too for a little bit of spice!

Thursday, July 7, 2011

Chicken Torta Sandwich

chicken torta sandwich recipe

Earlier this week it was so hot and gross that the very last thing in the entire world that I wanted to do was turn on the oven or stove to make dinner.  However, I also wasn't interested in having a salad - too boring - so I needed another no-cook meal.  N and I finally settled on making sandwiches for dinner.  I turned to the recipes that I have saved up in my Google Doc and found this A Sandwich of the Day post on Serious Eats for my inspiration.  We picked up a rotisserie chicken at the grocery store in order to keep this a no-cook sandwich.  I made two types of sour cream sauce for the sandwich, one with chipotle for a kick (adjust spiciness to preference) and one with lime for a cooling effect.  Luckily, I had begged N in the morning not to eat the avocado and to save it for dinner, so we had a perfectly creamy, ripe avocado to top the sandwiches.  This sandwich is amazingly delicious and extremely messy (see pictures).  Bring your appetite and lots of napkins to the table! Yum!

Chicken Torta Sandwich
Serves 2

2 Ciabatta rolls
1 cup shredded rotisserie chicken
1/3 cup shredded Monterrey Jack cheese
1 tomato, sliced
1/2 cup chopped lettuce
1/4 cup pickled jalapeno peppers
1 avocado
1/2 tablespoon lime juice
Salt and Pepper

Mash the avocado with lime, salt, and pepper to taste.

Turn the oven on to broil. Place the rolls on a baking sheet.  Spread avocado onto the Ciabatta rolls.  Layer chicken and cheese on the roll.  Put the baking sheet into the oven and broil until the cheese is melted.

Remove the sandwiches from the oven, dress with chipotle and lime sour creams (see below), lettuce, tomato, and pickled jalapeno peppers.

Chipotle Sour Cream
3 tablespoons sour cream
1 whole Chipotle pepper in adobo
1-1/2 teaspoons adobo sauce

Mix sour cream with a chopped Chipotle pepper and the adobo sauce.

Lime Sour Cream
3 tablespoons sour cream
1 tablespoon freshly squeezed lime juice

Mix sour cream with one tablespoon lime juice.

Wednesday, July 6, 2011

Test: Sausage & Corn Salad

sausage and corn salad recipe

We all know that I never use my cookbooks.  What is bad about that is that I also have a secret love of the hybrid magazine-cookbooks that you see in the checkout line at the grocery store.  I am actually more apt to use these, for example the Mother's Best Comfort Food cookbook for Beef Bourguignonne.  This recipe for Sausage and Corn Salad came from Chatelaine's "Summer Cookbook."  The salad was amazing.  It is definitely a salad recipe that we will return to again and again.  The recipe called for grilling the sausage and corn, which is definitely a great option if you have a grill.  Since we don't have a grill, we cooked the sausage on the stovetop and then briefly sauteed the corn kernels (off the cob).  Two things made this salad great, the first - real Italian sausage from our local Italian market, and the second - perfectly ripe Heirloom tomatoes.  I admit that I've been buying my tomatoes at the grocery store, which is crazy in the summer when gorgeous tomatoes start to become available at the farmers' markets.  The tomatoes I used for this recipe reminded how delicious tomatoes really can be and I promise not to buy tomatoes at the grocery store for the rest of the summer!

Sausage & Corn Salad
From Chatelaine "Summer Cookbook"

4 cobs of corn
3 tablespoons white-wine vinegar
2 garlic cloves, minced
1/4 teaspoon cayenne
1/8 teaspoon salt
3 tablespoon olive oil
10 leaves basil, torn
3 hot Italian sausages
8 cups Romaine lettuce, chopped
2 large heirloom tomatoes, diced

Stir together the vinegar, garlic, cayenne, and salt.  Whisk in the olive oil.  Set aside to let the flavours mingle together.

Heat a large non-stick skillet on medium-high heat.  Place the sausages on the skillet and cover with a lid.  Cook the sausage on each side for about 6 to 8 minutes each or until the sausage is well-browned.  Once the sausage is cooked, slice it into 1/2 inch slices and return the sausage to the pan to crisp it up a little bit.

While the sausage cooks, slice the kernels off the corn cobs.  After you remove the sausage from the pan, drain a bit of the grease and then add the corn.  Sauté the corn for 2-3 minutes.

Mix together your chopped Romaine lettuce (or use mixed salad greens), tomatoes, corn, and sausage.  Drizzle the salad with dressing and sprinkle the torn basil leaves over top.

Sunday, July 3, 2011

Beer Blondies with Lime Glaze

beer blondies with lime glaze recipe

A while back, I saw this delicious-sounding recipe for Corona Blondies from Scarletta Bakes via Foodbuzz.  This weekend I was enjoying a simpler version of the Raspberry Cocktail (recipe available on the K&K Test Kitchen Facebook page), one with just limeade and Corona, and I remembered the blondies recipe.  I thought it would be fun to make the blondies with a bit of lime and to add a lime glaze on top.  Unfortunately, I thought of this after the Corona was gone, so I had to settle for using a Pilsner, but it ended up working out just as well.  The lime glaze added a little something extra and was especially delicious after soaking into the bars and chilling in the refrigerator.  These Beer Blondies are awesome!

Beer Blondies with Lime Glaze
Adapted from Scarletta Bakes

1/2 cup unsalted butter, softened
1 cup white sugar, granulated
1/2 cup brown sugar
1 3/4 cup whole wheat all-purpose flour
2/3 cup light-coloured beer (I used a Pilsner, the original recipe called for Corona)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon lime juicecooking spray

Preheat oven to 350°.

Grease an 8″ x 8″ baking pan liberally with cooking spray and set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Mix together the flour and salt. Beat in the flour mixture alternating with the beer, scraping down the sides of the bowl as necessary. Fold in the zest.

Pour the batter into the prepared pan and bake for 30 minutes or until a cake tester inserted into the center of the blondies comes out clean. Allow the blondies to cool completely before cutting.

Lime Glaze
1/2 cup icing sugar
1 tablespoon milk
1 teaspoon freshly squeezed lime juice
1 teaspoon lime zest

Mix together the sugar, milk, and lime juice with a fork or a small whisk until well blended. Drizzle over the blondies and sprinkle some lime zest on top.



Saturday, July 2, 2011

Lemon French Toast with Berries and Maple Whipped Cream

french toast with strawberries blueberries and maple whip cream recipe

Let's call this Happy Canada-Fourth of July Day french toast!  Some red and blue berries to celebrate the U.S.A. and some maple whipped cream to celebrate Canada!  The maple whipped cream is lovely and light, with just a subtle maple flavour.  The tiny bit of tartness from the lemon in the french toast balances out the sweetness of everything else. We really enjoyed this breakfast and N said it was much easier to get out of bed knowing this was waiting for him.

P.S. I got to see the Duke and Duchess of Cambridge - Will & Kate - yesterday, up close!! Happy Holiday  weekend everyone!

Lemon French Toast with Berries and Maple Whipped Cream
Serves 4

Berries
1 pint blueberries
1/2 quart strawberries, sliced
1 teaspoon lemon juice
1 teaspoon sugar

Rinse and dry the berries.  Put the berries in a bowl, squeeze some lemon juice over them and then sprinkle with sugar.  Mix and let sit while the french toast cooks.

Maple Whipped Cream
1 cup whipping cream
2 tablespoons maple syrup

Beat together the whipping cream and the maple syrup until stiff peaks form.  Put the whipped cream into the refrigerator while the french toast cooks.


French Toast
1/2 to whole loaf sourdough bread (6-8 slices)
3 whole eggs
1-1/2 cups skim milk
1/4 cup sugar
1 teaspoon lemon juice
1 teaspoon lemon zest
4 tablespoons butter

Preheat the oven to 250°F. Slice the sourdough bread into six to eight slices, making sure the slices are about an inch thick.

Whisk the remaining ingredients (except butter) in a large bowl. Then dip the bread slices into the liquid and turn to coat.  Place the bread on a rimmed baking sheet.  Heat a large skillet over medium-high heat.  Add two tablespoons of butter and as many slices of bread as will fit in the skillet.  Cook until the bread is lightly browned and flip to cook the other side.  Repeat until all toast is cooked. Make sure to add butter for each batch.

Place the cooked french toast onto a baking sheet and into the oven until the rest of the toast is cooked. Serve the french toast with berries and maple whipped cream.

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