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Reader's Recipes: Creme Brulee French Toast

YumSugar — Thu, 11 Jan 2007 10:01:21 -0800

You guys are doing a fantastic job of posting your recipes. I went to look for a recipe that caught my eye and ended up spending over two hours drooling at all your posts! And, to make things worse, there were so many great sounding recipes that I had the most difficult time deciding on a recipe to highlight. Eventually I realized that I was craving breakfast, and so I decided on a Delicious Creme Brulee French Toast. Submitted by ashleyk4214, this french toast uses Challah bread and Grand Marnier. Sounds like my kind of delectable treat! To check out her recipe, read more

Recipe submitted by: ashleyk4214's

Creme Brulee French Toast pictureThis recipe is so delicious, I served it to my family on Christmas morning this past year and it was a big hit. I didn't use the Gran Marnier that time, but I'm sure the addition of that would be great too! It makes around 8 servings, so if you have a large group coming, I would recommend making 2 or making an accompanying dish to go with it. Something with eggs and sausage would be great.

1 cup (2 sticks) unsalted butter
2 cups packed brown sugar
4 tablespoons corn syrup
1 (8 to 9) inch round loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

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Healthy Breakfast Idea: 5-Factor French Toast

FitSugar — Thu, 10 Jan 2008 13:30:00 -0800

Harley Pasternak, who is credited for getting Jessica Simpson super toned with his 5-Factor Diet, has given In Touch this yummy recipe for 5-Factor French toast that uses Ezekiel cinnamon raisin bread. While I like the taste (and the nutritional packed goodness) of Ezekiel Bread, it's often too hard for me so this is a great way to use it as it will get less hard when you soak the bread. For the recipe just read more.

5-Factor French Toast (via In Touch)

2 slices Ezekiel cinnamon raisin bread
2/3 cup egg whites
1 cup blueberries
1 tsp. Splenda
1 pinch of salt
Cooking oil spray
Sugar-free syrup

Whisk egg whites, milk, Splenda and salt. Soak the bread in the mixture. Heat skillet with cooking spray. Cook bread one slice at a time until light brown. Top with berries and sugar-free syrup.

*323 Calories per serving.

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Mother's Day Gift Guide: Personalized Recipe Box, French Wine & Rose Cupcakes

YumSugar — Wed, 09 May 2007 15:45:32 -0700

Yesterday I brought you the first part of our Mother's Day gift guide and today I'm finishing it off with a few more great ideas. This first one is for the mom with all the recipes in her head. Don't you think it would be a nice gift for her (and you) if you helped her get them put on paper? The personalized recipe gift set from William-Sonoma will help you do that in a classy and personal way. The set comes with a personalized wood box and embosser ("Kitchen of Mom's Name") as well as 100 cards (the box holds 500). It'll be lovely now, but can you imagine it getting passed down through the generations? Available for $69.

Two more gift ideas (including a great wine set and a cute cupcake idea), so read more

If your mom dreams of visiting the French countryside, but you can't yet afford to fly her out there, why don't you bring the countryside to her? The Tour of Provence Wine Set contains three must-have selections from the South of France, as well as Patricia Wells' At Home in Provence Cookbook. Available for $49.99.

If mom is a baker (or if you are) surprise her with a dozen cupcake roses. This Rose Bundt Cupcake pan from Nordic Ware allows you to create a dozen roses. I'm imagining strawberry cupcakes with lemon icing, talk about a cute gift! Available for $31.95.

Fast & Easy Dinner: Pissaladière

partysugar — Tue, 15 Sep 2009 08:00:31 -0700

Tonight, think like the people of Southern France and serve your family a crisp, flavorful, and classic pissaladière. With its flaky crust and savory toppings, pissaladière is similar to a pizza without cheese or sauce. Instead the puff pastry is covered with sweet caramelized onions, fragrant fresh herbs, and nutty, salty anchovies. Ripe tomatoes and briny olives, traditional ingredients native to Nice, finish off the tart. Serve this dish with a mixed green salad and a glass of chilled Chardonnay. For the recipe, read more.

Pissaladèire
From Everyday With Rachael Ray

Ingredients

3 tablespoons unsalted butter
2 onions, thinly sliced
2 sprigs thyme, plus 1 tablespoon leaves
1 sprig rosemary
Salt and pepper
One 2-ounce can anchovy fillets packed in oil, drained and coarsely chopped
1 sheet frozen puff pastry, thawed
1 large egg yolk, lightly beaten with 1 teaspoon water
16 pitted small niçoise olives, halved lengthwise
16 grape tomatoes, halved lengthwise

Directions

In a medium skillet, melt the butter over medium heat. Add the onions and the thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the herb sprigs and fold in the anchovies and thyme leaves.
Meanwhile, place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch square. Transfer to a baking sheet. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble.
Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.

Serves 4.

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The Basics: Béchamel Sauce

YumSugar — Tue, 20 Oct 2009 15:15:28 -0700

Calling all home cooks: if you haven't been acquainted yet with béchamel sauce, it's time you learned a thing or two about it. Chances are you've eaten this white sauce more than a few times in your life, whether layered in moussaka, drizzled on a croque monsieur, or as a component in other classic courses. Béchamel is over 300 years old, and is such a key element of traditional French cuisine that it actually serves as the base for many other sauces (see variations after the jump). The white sauce begins with a roux, and then scalded milk is gradually added, until the consistency is smooth and thick. Once you've mastered the recipe, you can use it to make a filling for white lasagna or to mix together a cheese sauce for nontraditional nachos. What are you waiting for? Get the recipe when you read more.

'Wich of the Week: Pan Bagnat

YumSugar — Wed, 02 Sep 2009 16:15:09 -0700

Nicoise salad buffs, meet the pan bagnat. This classic French sandwich also hails from Nice and features the same signature olives, plus oil-packed tuna (I prefer Genova), hard-boiled eggs, tomatoes, and anchovies, among other yummy ingredients.

Since I've been somewhat obsessed with all things French, I recently lunched at San Francisco's Cafe Claude to satisfy my pan bagnat craving. Learn how to replicate the recipe now.

Summer of Salads: Nicoise Salad

YumSugar — Tue, 14 Jul 2009 15:15:02 -0700

Since PartySugar and I have been infatuated with salads this Summer, I thought it would be appropriate to pay homage to the French national holiday today with a specialty native to the Côte D'Azur region of France.

Salade Niçoise, or Niçoise salad, originated in the town of Nice, and is made with boiled new potatoes, steamed haricots verts (baby green beans), boiled eggs, local olives, cured anchovies, and tomatoes, tossed in a Dijon mustard vinaigrette and topped with tuna. I selected a recipe that uses some classic ingredients, but also incorporates a few unconventional flourishes - like seared tuna and caperberries - for a current twist.

It's extremely important to note that the tuna should be removed from the pan immediately after searing - I left it in the pan after turning off the stove, and latent heat nearly cooked the tuna through. Bring a bite of French countryside to your kitchen when you read more

Five Minutes of Effort Yields a Rustic Tomato & Bread Gratin

YumSugar — Tue, 07 Jul 2009 15:00:03 -0700

At his seminar in Aspen, French cooking authority Jacques Pépin had a lot to say about boiling the world's most perfect eggs. While doing so, he also managed to make six stunning tomato dishes, using a number of in-season varieties, including a stacked Greek tomato salad, tomato-laced spaghetti with anchovies, and a tomato-bread gratin.

I just so happened to return from the neighborhood farmers market bearing a loaf of fresh-baked bread and vine-ripened cherry tomatoes, so I combined those with Parmesan to make Jacques's gratin. The simplistic French country dish highlights the seasonality of sweet cherry tomatoes, so don't skimp on quality ingredients, and be sure to buy local tomatoes. Get your hands on the recipe, which requires only five minutes of prep, after the break.

Happy Hour: French 75

partysugar — Mon, 14 Jul 2008 14:00:14 -0700

In honor of Bastille Day, which celebrates the start of the French Revolution, mix (or order!) a French 75 cocktail. Named for a type of gun, this drink was originally created by a World War I, French-American fighter pilot. The combination of gin and champagne packs such a potent kick that people believed drinking it was like being shot with the powerful gun.

Now, the French 75 is considered a classic Champagne cocktail. The strong concoction is easy to make and even easier to drink. Get the recipe and read more.

French 75
From Tyler Florence

Ingredients

8 ounces gin
8 ounces orange liqueur, such as Cointreau or triple sec
1 lemon, juiced
4 dashes orange bitters
8 sugar cubes
1 bottle champagne, chilled

Directions

Pour gin, orange liqueur, lemon juice, and bitters into a cocktail shaker filled with ice. Shake well to blend.
Put a sugar cube into a champagne flute. Strain about 2 ounces of the gin mixture into the glass. Carefully top it off with champagne.

Serves 8.

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Come Party With Me Movie Night - Drinks

partysugar — Thu, 10 Jan 2008 12:28:39 -0800

Deciding what drinks to serve at my French-themed Movie Night was surprisingly trés facile! Besides sparkling and still water, I'll pour one signature cocktail and offer guests a tasting of French wines.

A French martini, made with pineapple juice and chambord, will be served with the baked brie appetizer.

A rich, buttery Chardonnay pairs nicely with the shrimp bisque. With the bacon-wrapped chicken breasts pour a lighter, fruity red like a Pinot Noir. After the movie, finish the night with a glass of champagne and the chocolate soufflé.

For French martini recipe, read more.

French Martini
From David Lawrence

2 ounces of good vodka
1 ounce of Chambord (raspberry liqueur)
4 ounces of pineapple juice

Pour all ingredients into a cocktail shaker, tumble in a handful of ice, and shake vigorously.
Strain into a frosted martini glass.

Serves one.

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