Sass & Veracity

French Toast Paradise Style

One of my favorite things to do on a weekend morning is go to breakfast.  It doesn't matter where.  Just the opportunity to get up and out on a gorgeous day to enjoy good food, company, and then go for a walk afterwards seems decadent at this time of year.  My husband's nearing the end of his busy season, so months of hard work will be slowing down, allowing us to think about getting out and enjoying the weekends once again.

We're fortunate, because there are a number of excellent places to enjoy a good breakfast within a five minute drive of our house, with the much needed walk afterwards including spectacular views of the Pacific Coast, complete with crashing waves, sea gulls, and a few palm trees thrown in for good measure.  As strange as it may seem, we don't often take advantage of our proximity to this, and so have to remind ourselves to join the throngs of tourists who always seem to be present.  Surprisingly, it works quite well, and after indulging ourselves, we promise not to let too much time pass before we do it again.

It will definitely be something to look forward to with today being the last weekend morning that my husband will be going in to work.  And on days like today, that means that having a great breakfast at home is a close second -- a breakfast inspired by Brockton Villa, one restaurant that is very near by.  It sits high above the water on a cliff in what used to be the old summer bungalow of a physician from Brockton, Massachusettes.  It's open and airy and features a massive fireplace in the main room made with huge stones rounded by years of wear from running water and dotted with iridescent abalone shells.  It serves three meals a day and bustles with business all year long.  One of the more popular breakfast dishes served is the Coast Toast.  If you're someone who enjoys French Toast, this would be one of the most rich versions I've tasted. Ironically, I've never eaten Coast Toast at the restaurant because they've graciously shared the recipe for years.

Although I've made Coast Toast many times, I've never quite been able to bring myself to include the 1 qt. of whipping cream the recipe requires.  Yes, I said 1 qt.  What makes this version of French Toast so tasty is that a souffle-like texture is achieved.  The toast is light, fluffy, and melts in your mouth.  As much as you may want to save it for a special occasion, serving it on a sunny weekend day will help to make an ordinary day feel quite special.

To view the original recipe, click the link above and scroll down.  And then consider my version as well.

Paradise Style French Toast

1 loaf good French Bread, sliced thick
1 c. heavy cream
1 c. half-n-half
6 eggs
1/4 c. orange juice
1/4 c. sugar
1 T vanilla
2 T grand mariner

Berries

1 pt. fresh strawberries, halved or quartered
3 T brown sugar
splash of grand mariner

Cream

1 c. whipping cream
1/2 c. mascarpone
1 tsp. vanilla
1 T powdered sugar

Combine all  ingredients and using a wire whip, mix well.  Place bread slices in one or more large baking pans and pour mixture over bread.

Cover with plastic and place in the refrigerator for about an hour.

Prepare berries and cream, cover, and refrigerate.

Preheat oven to 450 degrees F and cover a baking sheet with silicone or parchment.

Heat a griddle or skillet and spray with pan oil.

Cook bread pieces until nicely browned on both sides and remove from skillet to the baking sheet.  Place the baking sheet in the oven and bake for about 7-8 minutes or until bread is puffy.

Serve with fruit and cream.

Go for a walk and enjoy the morning!

Notes:  It's worth trying the original recipe just once by splitting the ingredients in half.  That way you'll get the idea of the souffle texture the recipe is aiming for. Using French bread that is highly processed and "fluffy" doesn't work well with this recipe.  It becomes entirely too soft and is difficult to work with.  Use an artesian bread with good structure that's a day old, if possible.  With respect to the quantity of eggs and milk, I've played around with it depending on the ingredients I've had at home.  I've used whole milk instead of half-and-half, I've used only half-and-half, more eggs, fewer eggs...it depends primarily on how many people will be eating.  I use about 1 egg per person in the mix.  Ultimately, the batter needs to be rich and thick, but only as much as will soak up into the bread since the excess is discarded.  Orange extract works well with this, but so does Triple Sec and Cointreau.  Experiment with the flavors you enjoy.  Add nuts, or cinnamon, bananas, maple syrup, or whatever strikes your fancy. If you're in the mood to bump up the decadence, then smear on some cream cheese or mascarpone before you top with berries.  Oh. My. Goodness.

Definitely not diet food.

Let Them Eat Cake: Classic Baked Lemon Cheesecake with Lemon Curd and Mascarpone Creme

  It was another of those fine occasions:  The table was set, the bubbly was chilled, and the appetizers were arranged and ready.  Yes, it was brunch time.  And in this case, a brunch to celebrate friends with whom I've worked and who've begun yet another school year, sans me.  What must they have thought when they saw these?  No matter. They were very good in spite of their odd appearance -- especially the one listing on the right.  No laughing, and don't get me started on the whole "how do you prepare the chives to wrap them around the zucchini" thing.  It must have been all good, because guests arrived at 11:45 and sashayed out at about 3:30 with smiles on their faces.  Simply hilarious. I loved being around them again.  Nice.

The menu included Strawberries dipped in chocolate and pistachios, Grilled Zucchini Bites with goat's cheese, arugula, roasted pepper, basil and proscuitto (yes, this would be those odd looking morsels above), a Potato and Basil Fritatta featured in one of the Barefoot Contessa's cookbooks (that I added proscuitto to), roasted asparagus with garlic oil, berries with basil and a balsamic reduction, and Donna Hay's Classic Lemon Cheesecake.  Ahhh.....

You didn't remember that I was a cheesecake girl?  I love cheesecake, and Donna's is both simple and delicious.  It has that baked, not sticky sweet characteristic that cheesecakes can often have.  Yes, I said baked.  That's the type I enjoy.  And guess what?  You can make the entire thing in a food processor.  No bain marie.  No lining the pan.  And sorry, no just cheating and slapping it in the fridge.  That isn't a cheese cake.  I don't know what that is.

Someone at the brunch asked what was in the cheesecake because she was interested in the recipe.  I offered the ingredients and she paled.  She is an extremely conscientious individual with respect to her weight and outward appearance.  I do understand, but please remember that no one needs to eat more than a piece, right?  And a treat of this nature is so worth it.  Not decadent.  Just good.

This is a beautiful cheesecake that I promise you will enjoy for many reasons.  Make sure you do make the lemon curd.  It isn't difficult, either, and is very quick to make.  Add a bit of the marscapone cream I added to finish your dessert off.  Oh, and don't forget to add the fruit.  It's gorgeous, isn't it?

This recipe is from her Flavors cookbook.

Classic Baked Lemon Cheesecake

Ingredients

base
85g (3 oz) plain sweet shortbread biscuits (cookies)
1/2 c. almond meal (ground almonds) available at Trader Joe's
45g (1-1/2 oz) butter, melted

topping
600g (1-1/4 lb) cream cheese
1 c. sugar
3/4  c. (6 fl oz) sour cream
6 eggs
1 T finely grated lemon rind

Directions

1. Preheat the over to 140 degrees C (275 degrees F).  To make the base, place the biscuits in a food processor and process until smooth.
2. Place in a mixing bowl with the almond meal and butter and mix to combine.
3. Press the mixture over the base of a 22cm (9 inch) round springform pan and refrigerate until required.
4. To make the topping, place the cream cheese, sugar, and sour cream in a food processor and process until smooth.
5. Add the eggs and lemon rind and process until well combined.
6. Pour the topping over the base in the pan and bake in the preheated oven for 1 hour or until the topping is just firm to touch.
7. Cool in the tin and serve in slices with lemon curd (see lemon curd recipe below).

Serves 12

Lemon Curd

Ingredients

90g (3 oz) butter
1/2 cup (4 fl oz) lemon juice
1 c. caster (superfine) sugar
2 eggs

Directions

1. Place butter, lemon juice, sugar and eggs in an ovenproof bowl over a saucepan of simmering water (or use a double-boiler).
2. Stir for 6-9 minutes of until the mixture thickens.
3. Remove the bowl from the heat and cool.

Dollop onto cheesecake.

Mascarpone Creme

Pour 1/2c. heavy cream, 1/2 c. mascarpone and 1/2 tsp. vanilla extract into a bowl.  Beat until thickened.  Refrigerate until needed.  Can accompany lemon curd with lemon cheesecake.

You do know how difficult it is to take photos at these events, right?  So I was only able to get a shot that evening after my huzbink commandeered a piece, and then the next morning when I enjoyed one for breakfast.  Mmmm...(what do they say about natural lighting?  Totally luscious!)

Yes, in this house, left over dessert constitutes breakfast.  Whatever, Marie Antoinette...

Notes:

• I used a convection setting.  The cheesecake cooked for 10 minutes longer that what was stated in the recipe because the middle was drooping and didn't have the described "firm to the touch" consistency.
• I made it the night before the brunch and cooled it in the pan for about an hour before releasing the ring.
• Use a paring knife to cut around the rim to prevent tearing.
• The cheesecake settled into a level-topped surface in an hour or so.
• This cheesecake is not overly rich or sweet and is delicious by itself or with lemon curd and/or mascarpone cream.
• It's the easiest "good" cheesecake I've made.
• The consistency is a cross between creamy and a moist cake-like quality.
• The shortbread/almond meal crust is very, very pleasant.  A nice diversion from the usual graham crust.

Brunch: Mother's Day Heaven

We celebrated Mother's Day a day early this year with a brunch on our patio.  The sun graced us with its presence even though I was a bit worried about that at first.  I haven't done a brunch in months, and really enjoyed it because after everything had been eaten and everyone was fat and sassy, they rolled merrily home, and I got to crash on the couch for the evening.  The left overs were put away, the dishes were done, and everything was wiped down before bed.  Nice.  I never seem to manage this when we have dinner parties.  So what a treat for me to wake up to a clean kitchen today!  Woo Hoo!

The guests of honor, my mom and mother-in-law were right on time and were able to belly up to the bar for Bellinis and Prosciutto & Cream Cheese Tomato bites, which were a big hit.  We also stuffed ourselves on Coast Toast with Balsamic Glazed Fruit and Whipped Mascarpone, Slow-Cooked Scrambled Eggs with Fresh Herbs, Sauteed Potatoes & Asparagus, and Chicken Apple Sausage and Bacon.  Dessert?  Orange Cake with Creme Fraiche Ice Cream -- but I'll put that one up later.  I'm not planning on eating for a week.  But it was so worth it.  Hopefully you'll think so, too.
Happy Mother's Day!

Aperitif
The Bellini Bar idea was Giada's, of course.  I believe it appeared in last year's Bon Appetit for Easter.  I added a pitcher of orange juice, and some purchased mango-pomegranate juice for variation and individual taste.

Bellinis

2 10-oz. pkg. frozen raspberries in syrup, thawed 
1 12- 0z. can frozen lemonade concentrate, thawed
key lime slices
fresh raspberries
3 750-ml. bottles Prosecco or inexpensive bubbly

1. Puree raspberries in blender or processor until smooth. 
2. Strain into a 2-cup pitcher, discarding seeds. 
3. Pour thawed lemonade concentrate into another 2-cup pitcher. 
4. Set out lemonade concentrate, raspberry puree, fresh raspberries, and lemon slices with glasses and Prosecco. 
5. Pour 2-4 T. raspberry puree or lemonade concentrate into each glass. 
6. Slowly fill with Prosecco. 
7. Garnish with fresh raspberries or lime slices.

Notes:  I used frozen raspberries without syrup and mixed them with the lemonade concentrate.  This was very tart, so it took us a while to pry the insides of our cheeks apart, but it was tasty.  I'd definitely recommend sticking with Giada's gameplan.  It's probably why she's famous, and I'm not.  Oh, wait.  Her father or grandfather is Dino -- never mind.

Starter
I love Susan Branch cookbooks.  My mother-in-law has given me many of them over the years.  Their homespun charm and reliable recipes are wonderful.  And her website is just as cute.   I used Branch's Vineyard Seasons cookbook for my "Proscuitto & Cream-Cheese Tomatoes" which went down very easily with smacks and ummmms of, "Oh...these are really good...mmm...what's in them?"

About 3 pints cherry tomatoes, top 1/3 sliced off 
2 8-oz. pkg. cream cheese, room temp
1 pkg. proscuitto, sliced (about 6 slices)
1/4 c. green onions, minced
1/4 c. parsley, minced'
1/2 tsp. Worcestershire sauce

1. Cook slices of proscuitto until slightly crip and chop.
2. Hollow out cherry tomatoes with melon baller.
3. Beat together cream cheese, chopped proscuitto, onions, parsley, and Worcestershire sauce.
4. Stuff mixture into tomatoes.
5. Serve

Notes:  The original recipe calls for  12 slices of bacon and that sounded decadent, but I had the proscuitto, so used that instead.  I used small vine tomatoes -- bigger than cherry tomatoes, with more solid walls.  They were a a pain to stuff and I found myself wanting to wipe off the sides, because the cheese was on my fingers and things were getting messy.  I know.  Pipe the filling.  The problem is that it's kind of thick and I don't have a tip that fat.  Also, they sort of roll around on the plate because they're top-heavy.  A small dish did the trick, although I considered slicing a bit of the bottom off, too. 

Main Course Dish
In La Jolla, there is a great restaurant called Brockton Villa, an old California Bungalow that sits very close to the ocean and was once the summer home of a physician.  This recipe is a very popular item on their breakfast menu.  I've added an option that's beautiful, and very delicious: Balsamic Strawberries from the July 2001 issue of Bon Appetit and accessible at epicurious dot com.  This recipe is quite wonderful just the way it is, but I always need to change things a bit, and the color of the mixed berries, apricots and basil were striking.  Just because the toast and the fruit appear together on the brunch buffet doesn't mean they have to be served together -- but if you do top the toast with the fruit, you're in for an amazing treat.  You'll have to starve yourself for either a week before or a week after eating this version of French Toast.

Coast Toast with Balsamic Fruit and Whipped Mascarpone Cheese

Prepare the bread for the toast (below) and the fruit first.
Serves 10-12

1/3 c. good balsamic vinegar
2 tsp. plus 4 T. sugar
1/2 tsp. fresh lemon juice

1/2 c. chilled mascarpone
1/2 c. chilled whipped heavy cream
1/2 tsp. vanilla

24 oz. strawberries
8 oz. blueberries
8 oz. blackberries
16 oz. raspberries
8-10 fresh apricots, seeded and sliced into quarters
5-6 large fresh basil leaves for chiffonade

Fruit

1. Hull strawberries and cut into halves.  Place on the bottom of a trifle bowl.
2. Place prepared apricots on the next layer in the bowl.
3. Add blackberries, then raspberries, and blueberries.
4. Sprinkle with 2 T. sugar and let stand for 30 minutes.
5. To display on buffet, spoon balsamic sauce over fruit and top with basic chiffonade.

Syrup

1. Combine vinegar, 2 tsp sugar, and lemon juice in heavy small saucepan.
2. Stir over medium heat until sugar dissolves.
3. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes.  Watch it carefully.
4. Transfer to small bowl; cool completely.

Cream

1. Whip heavy cream with 2 T. sugar in medium bowl.
2. Add mascarpone and mix until smooth and soft peaks form.
3. Refrigerate until serving time.

Toast
Preheat oven to 450 degrees.

2 med width loaves French Bread
1 qt. whipping cream (I reduce this by 50% and have also used half-n-half with good results)
10 eggs
3/4 c. orange juice
1/2 c. sugar
pinch of salt
2 T. vanilla
2 T. Gran Marnier

1. Slice French bread into 1-inch pieces and place in flat bottomed bowls or baking dishes.
2. Combine liquid ingredients and mix well.
3. Pour mixture evenly over the bread slices
4. Cover and refrigerate at least 1 hour.
5. Remove from mixture and cook both sides of toast on buttered griddle until golden brown.
6. Then bake at 450- degrees for 5-7 minutes or until the toas is puffed up like a souffle.
7. Arrange on serving platter.

To Serve

Mix fruit well to incorporate balsamic syrup and sugar.  Place cream, and toast close by.  You won't be disappointed with this dish.  I promise.   The addition of the balsamic syrup really is a perfect combination for the fruit.  For the amount of fruit I served, the recipe for the syrup needed to be doubled.  YUM!  Yes, even picky eaters like this.  If they aren't exactly sure what's on the fruit, I guarantee they'll ask.