A Swoon-Worthy Recipe for Almond Crusted French Toast with Fresh Cherry Sauce

In my last post I covered everything you need to know about cherries and shared a recipe for savory Mesclun, Cherry, and Goat Cheese Salad. Today I'm admiring cherries' sweet side with a swoon-worthy breakfast of Almond Crusted French Toast with Fresh Cherry Sauce.

I'm not going to wax nostalgic about cherries' magnificence. Here's all I'm going to say: I made this French toast last Saturday morning. Jeff and I were so busy oohing and aahing as we ate that we could not hold a conversation. He requested the same French toast on Sunday morning; I happily obliged. Monday was a holiday, which meant extra time for breakfast. I had barely enough almonds to coat the bread, hardly enough cherries to make the sauce, and one orange in the fridge for the sauce. But it was enough, so we ate it again.

Almond Crusted French Toast with Fresh Cherry Sauce
Makes 8 slices
Print recipe only here.

Cherry Sauce:
1 cup orange juice
6 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
2 cups pitted cherries, halved
1 teaspoon cointreau (orange liqueur), optional


French Toast:
8 slices Texas toast (thickly sliced challah bread works well too)
6 large eggs
1 1/2 cups whole or low-fat milk
3/4 teaspoon ground cinnamon
1 1/2 teaspoons pure vanilla extract
zest of 1 large orange
2 1/2 cups sliced almonds
butter, for griddle
confectioners' sugar


To make the sauce place all ingredients in a small saucepan over medium heat. Bring to a boil; lower to a simmer, and cook until slightly thick and bubbly, about 10-12 minutes. Remove from heat and let cool.

In a shallow bowl or pie plate, lightly whisk eggs; add milk, cinnamon, vanilla, and orange zest and whisk until well combined. Place almonds in a separate shallow bowl.

Place griddle over medium-low heat. (Note: if the heat is too high, the almonds will burn before the toast is cooked). Melt a little butter on the griddle until just coated.

Dip one slice of bread in the egg mixture, allowing the excess to drip into the bowl, then dip in the almonds until both sides are well coated. Place on the hot buttered griddle. Cook for 1 minute per side, or until golden brown and the egg has set. Transfer to a warm plate and cover until ready to serve. Repeat with remaining slices, buttering the griddle as necessary.

Top each serving with cherry sauce, and dust with confectioners' sugar. Serve immediately.

You might also like:

Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust

Fresh Cherry and Peach Upside-Down Cake

Fresh Blackberry, Oatmeal, and Cashew Cake

Cherry, Prune, and Almond Granola

Pancakes with Fresh Raspberry-Strawberry Sauce

I'm So Happy. It's Cherry Season.

For the last couple of weeks, I have been unusually happy. It's not the weather or exercise or Prozac. It's cherries.

Here's the deal with cherries: their season is ridiculously short, their price is ridiculously high, but the flavor is ridiculously delicious. Who can deny the pure pleasure of eating a sweet-tart, fresh, juicy cherry?

It is prime cherry pickin' time. So here's what you need to know about selecting, storing, and cooking with cherries.

When is cherry season?
Most cherries are in season from late May through late July. The season is short: typically 4-5 weeks, peaking at about week 3.

Why are cherries so expensive?
For good reasons: Cherries are highly dependent upon good weather; they're also highly susceptible to insect damage and disease and often require protection from netting or cheesecloth, which is time consuming for farm workers. Finally, they must be picked carefully and are highly perishable since they do not ripen once harvested. This all adds up to a labor intensive and expensive fruit to produce, which is why the price is high. Don't wait for a big sale on cherries; it might not come. If you love them --and you know you do -- then just splurge.

How do you select cherries?
Ripe cherries should be firm, but not hard. The color can range from scarlet to burgundy depending on the variety. In general look for deeply saturated cherries. Discard any cherries that are split, knicked or bruised.

How do you store cherries?
Store cherries unwashed in a covered plastic container in the refrigerator. They should last 4-5 days. To freeze cherries, wash and thoroughly dry the pitted or unpitted cherries; store loosely in resealable freezer bags. Defrost when ready to use. Frozen cherries will last up to 6 months in the freezer.

How do you pit a cherry?
You can buy a cherry pitter. Or you can do it the old-fashioned way, like me: Place the cherry on a cutting board. Place the flat side of a wide knife on the cherry and press gently until it splits. Open the cherry and remove the pit.

How do you eat cherries?
In the car on the way home from the market. Come on, you know you do. But if you have the will power, then wait until you get home to give them a rinse under some running water. Then eat to your heart's content. Cherries are ideal in sweet dishes, such as pies, clafoutis, cobblers, cakes, and ice cream. They also work well in many savory dishes. Try them in salads, chutneys, and sauces, which are wonderful on chicken, duck, and pork.

Coming soon to a Food Blogga near you:

Almond-Crusted French Toast with Fresh Cherry Sauce

Mesclun, Cherry, and Goat Cheese Salad
Serves 4
Print recipe only here.

Vinaigrette:
1 tablespoon extra virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon lemon juice
2 tablespoons finely chopped fresh mint or parsley
1/4 teaspoon sugar
salt and freshly ground black pepper, to taste

Salad:
8 cups mesclun greens, preferably with mixed herbs
1 cup pitted fresh cherries, halved
2 inner white stalks of celery with leaves, thinly sliced
2 tablespoons crumbled goat cheese
2 tablespoons toasted pecans

For the vinaigrette, whisk all ingredients in a small bowl and set aside.

In a large bowl, add the mesclun greens, cherries, and celery. Pour half of the vinaigrette and toss until coated. Divide evenly among four plates. Add crumbled goat cheese and pecans to each plate. Drizzle with the remaining vinaigrette.

**White balsamic vinegar is made from white wine vinegar and grapes. Because it is milder than traditional brown balsamic vinegar and doesn't stain food, it's preferable for this watermelon salad. It can be found at specialty markets and most major supermarkets. Rice vinegar can be substituted.

You might also like these cherry-licious recipes:

Savory Cherry and Rhubarb Chutney





Almond Panna Cotta with Glazed Cherries





Quick Chocolate-Cinnamon Mousse with Cherries






Save This Page on Del.icio.us

The Monte Cristo Sandwich and Dwight Howard: Both Super

The two best things to come from Orlando, FL are not Walt Disney World and Sea World. They are Dwight Howard of the Orlando Magic and the Monte Cristo sandwich.

Technically neither Howard nor the Monte Cristo is from Orlando. Howard was born in Atlanta, Georgia, and the Monte Cristo has roots in France. But both are currently popular in Orlando, and both are Mmm-mmm good.

Dwight Howard: Photo credit Wikipedia.

Dwight Howard is the 6 foot 11 inch center of the Orlando Magic who was named the NBA's 2009 Defensive Player of the year.

A Monte Cristo consists of ham, turkey or chicken, and Swiss cheese sandwiched between two slices of white or challah bread that is dipped in an egg batter, then grilled or fried in butter until golden brown. It is often dusted with confectioners’ sugar and served with a side of red currant jelly.

The Monte Cristo is an American version of the Croque-Monsieur, the famed French grilled cheese and ham sandwich that is fried in clarified butter. The sandwich first appeared on the menu at Gordon’s, a restaurant on Wilshire Boulevard in Los Angeles, but it didn't get its big break until Disneyworld got involved. When the Blue Bayou Restaurant in the Pirates of the Caribbean put the Monte Cristo on its menu, its popularity soared.

I hadn't eaten a Monte Cristo since I was a kid, and I didn't remember particularly loving it. My, how things have changed. This sandwich has it all: it's sweet, salty, and chewy. It's addictive.

After all this talk about the Monte Cristo, I think I'll be making them for dinner tomorrow night while I watch Dwight play game 4 against the Cleveland Cavaliers.



Monte Cristo Sandwich
Makes 2 sandwiches
Print recipe only here.

2 large eggs
1/4 cup whole milk
1/4 teaspoon salt
1/8 teaspoon black pepper

4 slices bread (white or egg bread such as challah)
Butter for bread
4 slices turkey
4 slices baked ham
4 slices Swiss cheese
2 tablespoons butter, or as much as needed for frying

Confectioners’ sugar for dusting
Red currant jelly (or jelly of your choice), or sweet mustard on the side

In a medium bowl, whisk together eggs, milk, salt, and pepper.

Butter both sides of each slice of bread. Place 1 slice each of ham, turkey, and Swiss cheese on each slice of bread and close the sandwiches.

Melt butter in a griddle or large fry pan over medium-high heat. One at a time, dip each sandwich into the egg-milk mixture allowing excess to drip into the bowl. Place on the hot griddle or fry pan coated with butter, adding more as necessary. Fry for about 3 minutes per side, or until both sides are golden brown.

Cut each sandwich on the diagonal. Dust with confectioners’ sugar, and serve with a side of jelly or sweet mustard.

For a sweeter take, use egg bread and serve with dusted confectioners’ sugar, fruit jellies, and fresh fruit. For a savory version, use white or wheat bread, skip the confectioners’ sugar and fruit, and serve with a side of mayo or sweet mustard and some sliced pickles.

Shopping Note: Red currant jelly is widely available at supermarkets. Strawberry or mixed berry jelly make good substitutes.

You might also like:

Breakfast Egg Sandwich with Avocado and Chipotle-Mayo





Doughboys





Swiss Chard, Potato, and Parmesan Frittata (makes a great breakfast sandwich)

How to Put Snap Into Gingersnap Cookies

Ginger bread men are perfect for Christmas time, but gingersnaps are perfect any time.

Our love for gingersnaps runs deep: they evolved from the traditional German Christmas ginger bread cookie, Lebkuchen, which were likely invented by Medieval German monks as early as the thirteenth century.

While ginger bread men get to play dress up every winter, gingersnaps remain plain Janes year-round. Yet it's their unassuming nature that makes them so appealing. Gingersnaps are small, round, spicy cookies made from ginger and molasses. Unlike ginger bread cookies, gingersnaps are crisper and firmer, making them ideal for dunking.

Like most people, I always thought the "snap" referred to the cookie's characteristic crunch; however, according to John Mariani of The Encyclopedia of American Food and Drink, "snap" probably derives from the German or Middle Dutch, snappen, which means "to seize quickly." In relation to cookies, it's an informal way of saying they're easy or "a snap to make."



Still, the best gingersnaps are snappy on many levels. So how exactly do you put the "snap" in a gingersnap? I have tried about half a dozen different gingersnap cookie recipes, and the snappiest ones are from Martha. Here's what's so good about her gingersnap cookies recipe: She uses real ginger, which infuses the cookies with a clean, fresh zinginess, ground cloves, which offer enticing aroma and spiciness, and ground black pepper, which adds a touch of heat. I baked the cookies a little longer for added crispness and rolled them in Turbinado sugar for extra crunch.

Don't wait a long seven months for Christmas cookie season to get your ginger cookie fix. Gingersnaps are low-maintenance -- no cut outs, no frosting, no raisin buttons, just old-fashioned gingery goodness.


Gingersnaps (slightly adapted from Martha Stewart's Baking Handbook)
(Martha says the recipe makes about 60 cookies, but mine made about 30.)

2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon ground cinnamon (I used 1 teaspoon)
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 1/4 cups packed dark-brown sugar
1/4 cup unsulfured molasses
1 1/2 tablespoon finely grated, peeled ginger (one 3-inch piece) (I used 2 tablespoons)
1 large egg
1/4 cup granulated sugar (I used Turnibado sugar)

In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, pepper, and salt; set aside.

Martha uses a stand mixer, but I used a hand mixer for this part: In a large bowl, beat butter, brown sugar, molasses, and ginger on medium-high speed until light and fluffy. Beat in the egg until smooth and combined. Add flour mixture, and beat on low until just combined. Transfer dough to a bowl and wrap in plastic; refrigerate until well chilled, about 1 hour or overnight.

Preheat the oven to 350 degrees F, with racks in the center and lower third. Line two large baking sheets with parchment paper. Shape dough into 1-inch balls. Place granulated sugar in a shallow bowl; roll balls in sugar until completely coated, and place about 2 inches apart on the prepared sheets (as cookies spread).

Bake, rotating sheets halfway through, until cookies are deep golden all over and centers are firm, 15-18 minutes (I baked mine for about 20 minutes so they would be crisper). Transfer cookies to a wire rack to cool completely. Cookies can be kept in an air-tight container at room temperature for up to 4 days. Note: Tin containers will keep the cookies crisper.


You might also like:

Comforting Banana, Oatmeal, and Raisin Cookies





Mango Bread





Tootsie Roll Fudge (made with ginger snaps)




Here's more gingery goodness:
Jamie's Ultimate Gingerbread at Cherrapeno
Thick and Chewy Gingerbread Cookies at No Special Effects
Brown Butter Gingersnaps at Nook and Pantry


Save This Page on Del.icio.us

What is Tat Soi?

I first tasted tat soi about three years ago at the Santa Monica farmers' market. I was intrigued by its name and uniquely attractive appearance -- little bouquets of lush, dark green, spoon shaped leaves. When I asked the farmer what it tasted like, he pinched off a leaf, handed it to me, and said, "It's pretty strong. But here, try it for yourself." I took a small bite of the firm yet soft leaves and was struck by its sharp, spicy flavor that tickled my nose and tingled my palate. I said, "I'll take two bunches." I have been an ardent fan ever since.

Tat soi is a well loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It's a member of the brassica family which includes broccoli, Brussels sprouts, collards, and kale.

What does tat soi taste like? Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It's low in calories yet high in minerals, vitamins, and health-promoting antioxidants.

How do you cook with tat soi? Tat soi is most often eaten raw in salads. It's delicious in soups, or cooked (sauteed, boiled, or steamed) and served as an accompaniment to seafood, chicken, or tofu.

Where can you buy tat soi? Though tat soi is widely available at many California farmers' markets, you don't have to live in the Golden State to enjoy it. It's available at Asian markets; with its rising popularity over the last few years, many organic and specialty markets have begun carrying it as well.



This simple recipe features sauteed tat soi that is bathed in a tangy, spicy ginger sauce and paired with tofu, though grilled white fish or sauteed shrimp work well too. It's delicious served atop jasmine rice.

Gingery Sauteed Tat-Soi with Tofu Steaks
Serves 2
Print recipe only here.

2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into "steaks"
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds

In a small bowl whisk all ingredients from soy sauce through cayenne pepper.

In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.

Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.


You might also like:

Healthy Tofu and Vegetables with a Honey-Orange-Ginger Glaze




Asian Noodle Salad with Tofu and Mango




Mizuna and Broccoli Flower Salad





Save This Page on Del.icio.us

Smoky Chipotle Chili Corn Chowder Recipe

Sweet corn has already arrived in California supermarkets. Despite its good looks -- plump, creamy white kernels -- it needs a bit more time to develop its characteristic sweetness. It's ideal, however, for soups like this Smoky Chipotle Chili Corn Chowder, which I have already made twice in the last eight days.

This is a deliciously simple recipe: Within minutes, you'll be enjoying a bowl of rich, buttery corn chowder spiked with fiery chipotle chilis and bits of salty, smoky ham. It pairs particularly well with warm spiced tortillas or a thick slab of cornbread. For a vegetarian option, simply omit the ham, but keep the tortillas.


Smoky Chipotle Corn Chowder
Makes 4 servings.
Print recipe only here.

Chowder:
1 tablespoon butter
3 green onions, thinly sliced, plus extra for garnish
2 cups red bliss potatoes, peeled and chopped
2 cups vegetable broth
2 cups fresh corn kernels (2 medium ears) (or canned or frozen)
1/2 teaspoon salt
2 tablespoons chipotle chilis in adobo sauce
2 cups milk (whole or low-fat)
1/4 cup Monterey Jack cheese, shredded
1/4 cup fresh cilantro, chopped, plus extra for garnish
1/3 cup diced cooked ham (about 3 ounces)


In a deep pot over medium-high heat, melt butter. Saute green onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, salt, and chipotle chilis, and stir well. Cook until potatoes are tender, about 15 minutes. Add the milk, Monterey Jack cheese, and cilantro. Turn off heat and allow chowder to cool for 5-10 minutes.

Puree soup in two batches until smooth, and return to the pot over medium-low heat. Stir in cooked ham and warm until thoroughly heated. Taste it; adjust seasonings accordingly. Garnish each serving with some finely chopped cilantro and green onions.

Note: This soup tastes even better the next day. So it's a good meal to make over the weekend for a quick and easy mid-week dinner.

**Chipotle chilis in adobe sauce are available at Mexican specialty markets as well as in the Mexican section of most major supermarkets. If you can't find them, then substitute 2 tablespoons of chipotle chili powder and 1/2 teaspoon cayenne pepper. Taste and adjust accordingly.

You might also like:

New England Clam Chowder





African Sweet Potato and Peanut Soup





Sauteed Corn with Mint, Butter, and Lemon





More recipes for corn chowder:
Corn Chowder at One For the Table
Red Bell Corn Chowder at Rookie Cookie
Chicken Corn Chowder at melecotte

How to Select, Store, and Cook with Asparagus

It's May 10th, and asparagus season is nearly over here in Southern California. While the majority of the country enjoys asparagus from April to June, our season usually stretches from late February to early May.

I'm not sad though -- this season's asparagus has been superb. The smooth, svelte green stalks with delicate purple tinged tips have had a mildly earthy flavor and deliciously tender texture. Since I've been buying two bunches of asparagus nearly every week for the last two months, I've learned a few things, So here are some tips on how to select, store, and cook with asparagus.

How to select asparagus: What's better, thin or thick stalks of asparagus?
Both. No, that's not a typo. Every spring there is an endless debate over which is better, thin or thick stalks. Most people swear thick asparagus stalks are tough. I disagree. I have eaten many tender and flavorful thick stalks of asparagus. What' really important is the quality of the stalk: look for straight, firm green stalks with light purple tinged tips. Look at the bottoms of the stalks. If they're white, dry, and woody, then they're probably old. Also avoid shriveled, overly dry, or pitted stalks.

How do you store asparagus? Here are three ways:
1. Trim the bottoms of the stalks and stand them upright in an inch or two of cold water in the refrigerator; loosely cover the stalks with a plastic bag. Asparagus should last 3-4 days, unless it's fresh from the farmers' market, in which case, it could last up to 6 days.
2. Wrap the bunch of asparagus with a damp paper towel and place in the vegetable bin for 3-4 days.
3. Par-boil the stalks for 1 1/2-2 minutes, then plunge in a bowl of ice water for 2-3 minutes. Drain, pat dry, and store in an air-tight container in the refrigerator for up to 5 days.

How do you trim asparagus?
Does the famous snapping of the stalk work? Yeah, it does. Hold the asparagus stalk with two hands and bend it. You'll feel a natural pull toward the bottom third of the stalk, where it feel like it wants to snap. Give it a quick snap, and the bottom will pop right off. If the stalks are really tender, this part isn't even necessary. Alternatively, you can use a vegetable peeler and shave off the thick, woody parts on the bottom.

How do you cook asparagus?
Very lightly. Nothing ruins asparagus more than overcooking it. You can boil, steam, roast, bake, grill, saute, or nuke it. You decide. Just keep it al dente, so it still has some crispness when you bite into it.

What are the health benefits of eating asparagus?
Asparagus is rich in vitamins A, C, and K as well as folate and dietary fiber. It's also low in calories and is a natural diuretic.

What can you do with asparagus?
A lot. In addition to making a great side dish to meats and seafood, try asparagus in soups, salads, egg dishes, pastas, risottos, and stir-fries. For an elegant yet easy appetizer, wrap asparagus with prosciutto; drizzle with extra virgin olive oil and broil for 1-2 minutes; serve on rounds of toasted Italian bread. Asparagus is delicious on sandwiches and makes a unique pizza topping, especially when paired with caramelized onions, sauteed mushrooms, and smoky Gouda cheese.

Here are two of my favorite ways to eat asparagus. Both recipes are deliciously easy to make and simply delicious. They pair well with everything from chicken and pork to seafood and tofu.



Citrus Spiked Asparagus
Serves 4-6
Print recipe only here.

1 teaspoon lemon juice, preferably Meyer lemon
1/4 cup orange juice
2 teaspoons honey
1/4 teaspoon orange zest
1/4 teaspoon lemon zest
salt and 7-8 cranks of freshly ground black pepper
1 tablespoon olive oil
2 bunches asparagus (about 40 stalks), trimmed
1 tablespoon toasted pine nuts, optional
orange and lemon zest curls for garnish

In a small bowl whisk all ingredients from lemon juice through black pepper. Set aside.

In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Add asparagus stalks. Saute for 5 minutes, or until just tender. Alternatively, bring a large pot of water to a boil. Add asparagus stalks, and boil for 2 minutes. Drain and set aside.

Pour juice mixture over cooked asparagus, and cook until just heated through. Place asparagus on a serving platter, and drizzle with remaining juice. Sprinkle with toasted pine nuts, if using, and garnish with orange and lemon zest curls.



Roasted Asparagus with Bread Crumbs and Parmesan
Serves 4-6
Print recipe only here.

2 bunches (about 40 stalks), trimmed
2 teaspoons extra virgin olive oil
salt, to taste
7-8 cranks of freshly ground black pepper
3 tablespoons plain bread crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.

Lay asparagus stalks in a straight line across the middle of the sheet. Drizzle with olive oil, season with salt and pepper, and using your hands, gently turn the asparagus until well coated. Roast for 12-15 minutes, or until just tender. Top with bread crumbs and cheese; cook 1-2 minutes, or until just golden brown. Serve immediately.

You might also like:

Italian Asparagus, Mushroom, and Parmesan Frittata





Baby Artichoke and Asparagus Risotto





Healthy Tofu and Vegetables with a Honey-Orange-Ginger Glaze





More wonderful ways with asparagus:
Asparagus Scallion Salad at A Veggie Venture
Wasbi Roasted Asparagus at FatFree Vegan Kitchen
Roasted Asparagus with Orange-Ginger Glaze at Andrea's Recipes

Save This Page on Del.icio.us

Mother's Day Breakfast Ideas: Recipes for Pancakes, Hotcakes, French Toast, and More

I couldn't let a week's worth of Mother's Day brunch recipes end without at least one recipe for pancakes or French toast. So today I present you with a compilation of scrumptious hot cake, pancake, griddle cake, flap jack, and French toasts recipes from around the blogosphere. Enjoy!


Pancakes with Fresh Raspberry-Strawberry Sauce at Food Blogga


Whole Wheat Vanilla Pancakes at Cooking with Amy
Banana Pancakes with Chocolate Sauce at Coffee and Vanilla
Blueberry Ricotta Pancakes at Foodista
Mom's Pancake Recipe at Kitchen Parade
Carrot Cake Pancakes at Closet Cooking
Savory Chestnut Pancakes with Pancetta and Creme Fraiche at Food Blogga

Whole Wheat Cinnamon Hotcakes at Always Order Dessert
Orange Yogurt Hotcakes at eatme, delicious
Ricotta Hotcakes with Peaches at Food Blogga

Maple and Pecan Flapjack at Real Epicurean
Sour Milk Griddle Cakes at The Wednesday Chef
Leek and Mushroom Buckwheat Oven Pancake at The Well-Seasoned Cook



Pannetone French Toast at Food Blogga


Baked Strawberry Ricotta French Toast at Lisa's Vegetarian Kitchen
Raspberry Lemon Baked French Toast at Eggs on Sunday
Cinnamon Swirl French Toast at Culinary Cory
Almond Crunch French Toast at Food Mayhem
French Toast with Blueberry Syrup at 80 Breakfasts
Mascarpone Stuffed French Toast at SeriousEats
Lime French Toast courtesy of Blue Heron Inn on InnCuisine.com

Here are the rest of this week's Mother's Day brunch recipes:

Bagels and Lox





Chili Lime Fruit Salad





Cherry, Prune, and Almond Granola





Apricot, Ginger, and White Chocolate Scones





Spinach and Ricotta Frittata (alternative method for baked eggs included)





Save This Page on Del.icio.us