Archive for September 1st, 2009

Savory French Toast (adapted from the LCBO magazine)

Serves 2 large portions or 4 small portions

Savory French Toast

Savory French Toast

  • 1 Large egg
  • 1/4 cup egg white
  • 2 tbsp milk
  • 1 tsp honey
  • 4 slices bread
  • 2 tbsp Dijon mustard
  • 2 slices ham
  • 1/4 cup grated parmesan cheese
  • 4 oz goats cheese
  • 2 tbsp butter
  • maple syrup
  1. Lightly Whisk egg, egg white, honey and milk. Set aside.
  2. Spread 1 tbsp each of Dijon on 2 pieces of bread.
  3. Sprinkle with about 1/4 of the Parmesan.
  4. Top with 1 slice of ham for each of these two slices of bread, and sprinkle with the remaining parmesan.
  5. Spread 1/2 of the goat cheese on the remaining two slices of bread and place face down on the ham side.
  6. Preheat oven to 400°F.
  7. Melt butter in a large cast iron pan (large enough to hold the two sandwiches)
  8. Dip each sandwich on each side into the egg mixture until all of the egg has been absorbed equally.
  9. Fry each side for about 5 minutes. Place in preheated oven for an additional 4-5 minutes.
  10. Enjoy with fruit and drizzled maple syrup.

Savory French Toast on Foodista

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We were down in Niagara on the weekend and picked up some locally grown peaches and yellow plums, so I thought I would make a traditional French Klafouti for nephew Brian this evening. I got the original recipe from Cooks.com, but of course, I altered it. This recipe makes three ramekins.

Peach and Plum Klafouti

  • 1 tbsp sugar
  • 1/2 cup light cream cheese (instead of heavy cream)
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 large egg
  • 3 tbsp flour
  • 1/4 tsp cinamon
  • 1/8 tsp nutmet
  • 1 large peach, peeled and cut into 1cm cubes
  • 1 plum, peeled and cut into 1cm cubes
  1. Blend all ingredients but the peach and plum with an immersion blender.
  2. Grease three 3 3/8″ ramekins.
  3. Put about 1/3 of the peaches and plum into each ramekin.
  4. Pour the liquid onto the fruit and stir a litle so the liquid is throughout.
  5. Bake for 1/2 hour to 40 minutes in a preheated 350°F oven.
  6. Allow to cool slightly, turn onto plates and serve with ice cream, frozen yogurt of raspberry syrup as shown.
  7. Enjoy.

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