Month: January 2021

Skip standing by the stove and let your oven do the work with this french toast casserole recipe. You get all the best parts of a classic french toast with less effort. Try this out for this weekend’s breakfast, just make it and refrigerate overnight. Ingredients: For the Casserole: 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread) 1/2 cup (45g) chopped pecans 5 large eggs 1 1/2 cups whole milk 1/4 cup (50g) granulated sugar Zest from one medium orange (optional) 1/2 teaspoons ground cinnamon 1/4 teaspoon salt For the topping: 4 tablespoons unsalted butter, melted 3 tablespoons (40g) dark brown sugar 1 teaspoon ground cinnamon Pinch of salt Optional topping for serving: Dried cranberries Powdered sugar Maple syrup Directions: Preheat the oven to 375F (190C). Place an oven rack in the center position. Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on. Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans. Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)At this point, the casserole can be baked right away, or covered and refrigerated overnight. Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks. Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier. Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table. Source: Simply Recipes

Acai is a great fruit packed with antioxidants and omega-3 fatty acids. Try this recipe containing unsweetened frozen puree for a delicious flavor with slight olive oil notes. Add the classic toppings for a bowl loaded with fiber. Ingredients: Two 4-ounce packets unsweetened frozen acai puree 1 medium banana 1/2 cup blueberries 1 tablespoon honey 3 tablespoons granola 2 tablespoons pomegranate seeds 1 tablespoon unsweetened coconut flakes Directions: Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meat mallet. Blend the berries with 1/2 the banana, 1/4 cup of the blueberries and the honey in the blender, stopping to stir and break up the mixture as needed, until it’s the consistency of a thick smoothie; transfer to a cereal bowl. Slice the remaining 1/2 banana. Arrange the slices, the remaining 1/4 cup blueberries, granola, pomegranate seeds and coconut flakes in neat piles or rows on top of the acai. Source: Food Network

Bake a delicious strawberry tart with a sweetened mascarpone base. The combination of balsamic vinegar and sweetened strawberries is a perfect match for those who haven’t tried it. Learn how below. Prep time: 1 hour 30 minutes Cook time: 35 minutes Yield: serves 6 to 8 Ingredients: Tart Shell 1 sheet of puff pastry, thawed 1 egg whisked Filling and Glaze 2 lbs strawberries, stemmed and quartered 1/2 cup granulated sugar 1 Tbsp orange zest, divided 1 teaspoon lemon juice 12 ounces mascarpone cheese (can also use 8 ounces mascarpone mixed in with 4 ounces of ricotta or 4 ounces of whipped cream) 1/2 teaspoon vanilla 1/3 cup confectioner’s sugar (powdered sugar) 1 Tbsp balsamic vinegar (substitute a teaspoon of lemon juice if you don’t have balsamic) Directions: Roll out puff pastry sheet to 15×5 inches or 12×12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Use a pastry brush to brush on egg wash over exposed surfaces. Place in hot oven and cook until nicely browned all over, about 15 minutes. Remove from oven to a rack, let cool completely. Macerate strawberries in sugar: Gently combine strawberries, half of the orange zest, and the granulated sugar in large bowl so that the strawberries are coated with sugar. Let sit to macerate for 30 minutes. Make mascarpone base: Mix together the mascarpone cheese, confectioner’s sugar, the remaining orange zest, lemon juice and the vanilla in a medium bowl until well combined. Refrigerate until needed. Make strawberry balsamic glaze: After the strawberries have macerated for 30 minutes, place a sieve over a bowl and drain the liquid out of the strawberry mixture into the bowl. Take that strawberry liquid and put it in a small saucepan. Add a tablespoon of balsamic vinegar to the saucepan, and bring to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let cool. Assemble the tart: Spread the mascarpone mixture over the bottom of the tart shell. Arrange the strawberries on top of the mascarpone mixture. Use a pastry brush to brush on the balsamic glaze. Sources: Simply Recipes

A lemon pudding is probably one of the easiest desserts you can make. The key is a thick cream, reduced slightly, and combined with tart lemon juice. Use fancy glasses for a memorable presentation. Prep time: 5 minutes Cook time: 10 minutes Chilling time: 2 hours Yield: 4 servings Ingredients: 2 cups heavy whipping cream 2/3 cup granulated sugar Finely grated zest of 1 lemon 6 tablespoons lemon juice 1 cup blueberries, raspberries, sliced strawberries or blackberries, to garnish Directions: Warm the cream and sugar: In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes. Watch carefully and stir frequently to keep the cream from boiling over. Add the lemon juice and continue to simmer for 5 more minutes. Stir frequently. Take the pan off the heat and let the cream cool for 5 minutes. Strain and chill. Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring. Pour into 4 four-ounce ramekins or pretty stemmed glasses. Refrigerate, uncovered, for 2 to 3 hours, or until set. This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving. Source: Simply Recipes

Eggs benedict is a brunch favorite. If you’re trying to cut back on the meat, try this veggie packed version for a meal the whole family will love. Prep time: 15 minutes Cook: time: 10 minutes Yield: Makes 4 one-egg servings Ingredients: For Hollandaise Sauce: 2 egg yolks 1 tablespoon lemon juice 1/4 teaspoon salt Pinch of cayenne pepper 8 tablespoons melted unsalted butter For the Eggs Benedict: 1 tablespoon olive oil 5 ounces baby spinach 1 clove garlic, minced Pinch of salt and pepper 1 avocado, thinly sliced 4 large eggs 1 tablespoon white vinegar or apple cider vinegar 2 English muffins Chopped scallions, for garnish (optional) Directions: Make the hollandaise sauce: Add egg yolks, lemon juice, salt, and cayenne to a blender or food processor and pulse until combined. The mixture should be frothy and light yellow in color. Slowly drizzle in the butter and continue to run the blender until the sauce thickens. Cook the spinach: In a large skillet over medium heat, add the olive oil and warm until shimmering. Add the spinach and sauté until it wilts and cooks down, about 2-3 minutes. Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving. Poach the eggs: Bring a large pot with a few inches of water to a slight simmer. Add a dash of vinegar (like apple cider vinegar) to the pot. Swirl the water with a spoon and gently roll in the cracked eggs. Let eggs poach in not-quite-boiling water for 2-3 minutes, or until the whites of the eggs are set and the centers are still soft. Remove the eggs with a slotted spoon and let them drain on a few paper towels. Assemble the benedicts: Toast the English muffins. Blend the hollandaise sauce one final time to smooth it out. Top English muffins with sliced avocado, then spinach, and finally a poached egg. Right before serving, spoon hollandaise sauce over each Benedict and sprinkle with minced scallions. Serve immediately. Share your masterpieces with us over on our Facebook and Instagram. Sources: Simply Recipes