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Archive for the ‘Brunch’ Category

French Toast with Caramel Syrup

01 Jan

French Toast
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Caramel Syrup
1 ½ Cups sugar
¾ Cup buttermilk
½ Cup butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla

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In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

For the Caramel Syrup: In a deep saucepan, combine first five ingredients (everything except for the vanilla). Bring to a boil. Boil and stir for 7 minutes. The combination will turn a caramel color and bubble up quite a bit.
After 7 minutes, remove from heat and add vanilla. Let cool for a few minutes then stir again to mix in the froth.

Serves 8

Source: Foodnetwork.com

 
 

Currant Scones

01 Jan

3 cups flour
2 tbs baking powder
½ cup sugar
½ tsp salt
¾ cup butter
¾ cup milk
1/3 cup sour cream
¾ cup currants
1 egg
2 tbs butter

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Mix the flour, baking powder, sugar, salt and 3/4 cup butter. (I put the above in a food processor with a dough blade and beat the snot out of it until it was uniform, watched the butter magically disappear)
Mix the milk and sour cream together, and then add it to the dry ingredients. Stir it in just until everything is uniform (don’t overdo it, and not that it will be very sticky)

Add the currants to the above and fold just until they are mixed in
Spread it out onto a buttered or greased cookie sheet, about 1” thick

Melt the 2 tbs butter (but don’t get it too hot), then add the egg and mix it up. Brush it over top of the dough

Bake at 400 degrees for approximately 15 minutes.

 
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Posted in Bread, Brunch

 

Potato Onion Pie

01 Jan

6 cups shredded hash brown potatoes
6 tablespoons butter, divided
3/4 teaspoon salt, divided
1 cup diced sweet onion
1/4 cup chopped sweet red pepper
1 cup shredded Cheddar cheese
3 eggs, lightly beaten
1/3 cup milk

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Gently squeeze potatoes to remove excess water. Melt 5 tablespoons butter; add to potatoes along with 1/2 teaspoon salt.

Press in bottom and up sides of a greased 9-in. pie plate to form a crust. Bake at 425 degrees F for 25-30 minutes or until edges are browned. Cool to room temperature.

In a saucepan over medium heat, saute the onion and red pepper in remaining butter until tender, about 6-8 minutes.
Spoon into crust; sprinkle with cheese. Combine the eggs, milk and remaining salt; pour over onion mixture.

Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Serves 8

Source: Allrecipes.com