Category: Vegatarian

Double Chocolate Muffins

Double Chocolate Muffins in a basket

I love muffins and tea and not just for breakfast. Muffins make a delicious afternoon snack and these Double Chocolate Muffins are a lovely treat with the deep cocoa flavor and chocolate chunks!

I use a standard muffin pan as I’m not a fan of huge muffins. I particularly like mini muffins, especially when there are a variety to choose from. A little of one and a little of another is always an excellent choice!

These chocolate muffins come together quickly and freeze well. When it comes to cocoa powder, I prefer to use a Dutch-processed cocoa powder, which has been treated with an alkalizing agent. This neutralizes the natural acidity in the cocoa, smoothes the chocolaty flavor, and deepens the color to a rich dark brown. Use a good quality chocolate chip or a favorite chocolate bar, about 8 ounces, cut into small chunks.

Double Chocolate Muffins in a basket

I frequently substitute white whole wheat flour for all-purpose white flour. Compared to regular whole flour, white whole wheat flour is a milder tasting and much less dense flour. To maximize the nutritional value of the flour, King Arthur recommends using 1/3 of the amount called for in the recipe.

Make up an extra batch and freeze for up to 3 months after cooling thoroughly. I like to have two or three different muffins varieties in the freezer; they thaw quickly on the counter or in the microwave using the defrost setting. These delicious chocolate muffins come in handy for a snack, unexpected company, or packed into a lunch box.

SETUP FOR DOUBLE CHOCOLATE MUFFINS

Preheat oven to 375º F.
Lightly grease a 12-cup or muffin pan or 24-cup mini muffin pan or use with paper liners.

Double Chocolate Muffins greased pan

METHOD FOR MAKING DOUBLE CHOCOLATE MUFFINS

Combine flour, sugar, cocoa powder, baking powder, and salt in a medium-size mixing bowl.

Double Chocolate Muffins dry ingredients

Beat the milk and eggs in a small mixing bowl; stir in melted butter and vanilla extract.

Double Chocolate Muffins wet ingredients

Stir egg mixture into flour mixture until well combined. Don’t over mix or the muffins will be tough. Stir in chips.

Fill each muffin cup to the rim.

Double Chocolate Muffins in muffin tins

These mini muffin tins are a little smaller and made more than 24, but didn’t completely fill the third pan. I filled the empty cups halfway with cold water to balance out the heat.

Bake in preheated oven for 25 minutes, regular-size muffins, 18 minutes for mini muffins, or until cake tester comes clean.

Let the muffins settle in the pan for 5 minutes and them remove each muffin to a cooling rack.

Store in airtight container or freeze.

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Double Chocolate Muffins

Double Chocolate Muffins in a basket

Double Chocolate Muffins made with Dutch-processed cocoa and good quality chocolate chips are great for breakfast, afternoon snack or packed in a lunch box!

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 1 dozen muffins, 2 dozen mini muffins
  • Category: Baked Goods

Ingredients

1 3/4 cups all-purppose flour
2/3 cup granulated sugar
¼ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat oven to 375º F.

Lightly grease a 12-cup or muffin pan or 24-cup mini muffin pan or use with paper liners.

Combine flour, sugar, cocoa powder, baking powder, and salt in a medium-size mixing bowl.

Stir egg mixture into flour mixture until well combined. Don’t over mix or the muffins will be tough. Stir in chips.

Fill each muffin cup to the rim.

Beat the milk and eggs in a small mixing bowl; stir in melted butter and vanilla extract.

These mini muffin tins are a little smaller and made more than 24, but didn’t completely fill the third pan. I filled the empty cups halfway with cold water to balance out the heat.

Bake in preheated oven for 25 minutes, regular-size muffins, 18 minutes for mini muffins, or until cake tester comes clean.

Let the muffins settle in the pan for 5 minutes and them remove each muffin to a cooling rack.

Store in airtight container or freeze.

1 3/4 cups all-purppose flour
2/3 cup granulated sugar
¼ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chocolate chips

Pepper Jack Butternut Squash Soup

Pepper Jack Butternut Squash Soup in a bowl

This recipe for Pepper Jack Squash Soup was on my mind for several days. I decided to make it on a Monday, which is typically a very busy, chore-filled day. It’s cleaning day, linen and towel laundry day, replenish the pantry and refrigerator day, and pay the bills day. Not always a good day to test a new recipe, but I was obsessed.

I decided to skip the sweat the vegetable step and just pile all the vegetables, salt, and stock into the pot and cook. Everything is pureed in the end, so the vegetables get a rough chop, though smaller pieces cook faster than large, so I sliced thinly and cut the squash into small cubes, which kept the cooking time to 45 minutes.

I also used my food processor to puree the soup and then switched to the shredder blade and shredded the cheese and stirred it into the soup. I saved having to clean another tool by having the food processor do double duty.

I was not disappointed. A butternut squash soup has a velvety texture that is only enhanced by adding the pepper jack cheese and the spices in the cheese give the soup some oomph!

Top the soup off with a few sprigs of fresh cilantro.

METHOD

Place the squash, onions, celery, carrots, garlic, salt, and stock in a large saucepan.

Pepper Jack Butternut Squash Soup with stock

Bring to a boil, lower the heat to a gentle boil and cook for 45 minutes or until the
until the squash is tender.

Pepper Jack Butternut Squash Soup ready for the blender

To test, push a couple of squash pieces against the side of the pan; once it easily squishes it’s done.

Pepper Jack Butternut Squash Soup soft vegetables

Let the soup cool for about 15 minutes before puréeing.

Scoop the vegetables and liquid in equal portions into the food processor, filling no more than halfway. You can also use a blender or an immersion blender. Be sure the soup is completely smooth.

See our blog/video on how to safely purée hot ingredients.

Return to the stovetop, add the cheese and cook over medium-high heat until the cheese is melted and the soup is streak free.

Pepper Jack Butternut Squash Soup with cheese

Soup freezes well.

Pepper Jack Butternut Squash Soup in a bowl

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Pepper Jack Butternut Squash Soup

Pepper Jack Butternut Squash Soup in a bowl
  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Category: Soup

Ingredients

3 pounds butternut squash, peeled and cut into small cubes
2 medium onions, thinly sliced
3 large celery stalks, thinly sliced
3 medium carrots, thinly sliced
4 cloves garlic, smashed
2 teaspoons kosher salt
8 cups vegetable stock, such as More Than Gourmet
8 ounces shredded jalapeño Monterrey Jack cheese

Garnish
Cilantro leaves

Instructions

Place the squash, onions, celery, carrots, garlic, salt, and stock in a large saucepan.

Bring to a boil, lower the heat to a gentle boil and cook for 45 minutes or until the
until the squash is tender. To test, push a couple of squash pieces against the side of the pan; once it easily squishes it’s done.

Let the soup cool for about 15 minutes before puréeing.

Scoop the vegetables and liquid in equal portions into the food processor, filling no more than halfway. You can also use a blender or an immersion blender. Be sure the soup is completely smooth.

See our blog/video on how to safely purée hot ingredients.

Return to the stovetop, add the cheese and cook over medium-high heat until the cheese is melted and the soup is streak free.

Soup freezes well.

Keywords: soup, butternut squash, pepper jack cheese, Monterrey jack cheese, cream soup

 

 

Basic Pancake Recipe with a Few Variations

Basic Pancake Recipe

A Basic Pancake Recipe is a simple mix of flour, baking powder and/or baking soda, salt, and milk or buttermilk. Whisk the ingredients together, then let the batter rest. The individual starch granules absorb liquid and swell, which prevents a raw starchy taste in the pancake.

Use different flours or a combination of flours, such as white whole wheat, which you can substitute 100% for all-purpose flour, or half oatmeal flour and half all-purpose flour. Substitute 25% with buckwheat flour for a deeper, nuttier flavor, but avoid using too much as this is a very dense flour.

Add fruit, such as berries or thinly sliced bananas, chopped nuts, or chocolate chips for variety. Creamed corn makes great corn cakes for a slightly savory taste – they’re good for breakfast, lunch, or dinner.

Basic Pancake Recipe with Blueberries

Pancake batter only takes a few minutes to make and while the batter is resting, preheat your griddle or pan. A hot griddle or pan is essential to getting that lovely brown exterior with crispy edges and to activate the leavening agent for airy flapjacks (couldn’t resist using the dated term, just saying it makes you giggle.)

After you pour the batter, bubbles should appear on the sides and the pancake will rise. Flip when golden brown and cook for another couple of minutes. Don’t be discouraged by a slightly pale first flapjack, the pan was probably not hot enough and the rest will be perfect.

Basic Pancake Recipe

Keep Those Pancakes Warm

A stove-top griddle or electric pancake griddle, only holds so many pancakes at once and must be made in batches. To keep your pancakes warm, preheat the oven (180 – 200 degrees F) or a warming drawer, line a half-sheet baking pan with a cooling rack, which allows for air circulation, spread the pancakes over the rack, and place in the warm oven or drawer. Warm the serving platter, plates, syrup, or other toppings too.

Basic Pancake Recipe with Fruit

Watch our basic pancake recipe video here.

Watch our fruit pancake recipe video here.

Watch our banana pancake recipe video here.

Watch our creamed corn pancake video here.

Recipes

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Basic Pancakes with Variations for Fruit and Chocolate Chip Pancakes

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 large pancakes
  • Category: Breakfast/Brunch

Ingredients

1 cup all-purpose flour
1 cup all-purpose flour
1 cup white whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon coarse salt
2 eggs
2 cups whole milk
¼ cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract

Instructions

Preheat the griddle.

Combine the flours, sugar, baking powder and salt in a medium mixing bowl.

Beat the eggs in another bowl and whisk in the milk, butter and vanilla.

Pour the egg mixture over the dry ingredients and stir to blend

Generously brush the griddle with oil or melted butter just before pouring the batter.

  • Size:
    1/2-cup measure for large pancakes
    ¼ cup measure for small pancakes
    2 tablespoons for half dollar pancakes.

After you pour the batter, bubbles appear on the sides and the pancake rises. Flip when golden brown and cook for another minute or two. Don’t be discouraged by a slightly pale first flapjack, the pan was probably not hot enough and the rest will be perfect.

To keep your pancakes warm, preheat the oven (180 – 200 degrees F) or a warming drawer, line a half-sheet baking pan with a cooling rack, which allows for air circulation, spread the pancakes over the rack, and place in the warm oven or drawer. Warm the serving platter, plates, syrup, or other toppings too.

Notes

Fruit and Chocolate Chip Pancakes:

2 cups fruit, such as berries, sliced banana or chocolate chips*

Gently fold into the pancake batter and scoop out. The weight of these fillings makes them fall to the bottom, so be sure to scoop down or take handfuls of the variation ingredients and plop on top of the batter right after pouring on the griddle. Adding the ingredients to the bitter on the grill allows you to mix it up a little, raspberries for one and bananas for another, or a combo of ingredients!

*nutritional content is for basic pancake recipe.

Keywords: pancakes, flapjacks, fruit pancakes, banana pancakes, berry pancakes, chocolate chip pancakes, breakfast, brunch, basic pancakes

 

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Creamed Corn Pancakes

  • Author: Trish Lobenfeld

Ingredients

1 cup all-purpose flour
1 cup white whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon coarse salt
2 ears of corn, kernels removed and corn milk scraped out (about 1 1/2 cups) or, 1 1/2 cups frozen corn kernels
1/2 cup heavy cream
2 eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Instructions

Preheat the griddle.

Combine the flours, sugar, baking powder, and salt in a medium mixing bowl.

Place corn kernels, cream, eggs, butter and vanilla extract in a food processor and or blender and pulse to chop. Don’t puree, the corn should have a coarse texture.

Pour the corn mixture over the dry ingredients and stir to blend

Generously brush the griddle with oil or melted butter just before pouring the batter.

  • Size:
    1/2-cup measure for large pancakes
    ¼ cup measure for small pancakes
    2 tablespoons for half dollar pancakes.

After you pour the batter, bubbles appear on the sides and the pancake rises. Flip when golden brown and cook for another minute or two. Don’t be discouraged by a slightly pale first flapjack, the pan was probably not hot enough and the rest will be perfect.

Notes

To keep your pancakes warm, preheat the oven (180 – 200 degrees F) or a warming drawer, line a half-sheet baking pan with a cooling rack, which allows for air circulation, spread the pancakes over the rack, and place in the warm oven or drawer. Warm the serving platter, plates, syrup, or other toppings too.

Keywords: pancakes, creamed corn pancakes, creamed corn, breakfast, brunch

Gluten-Free Oatmeal Cookies

Gluten-Free Oatmeal Raisin Cookies

I have a few friends who either suffer from celiac disease or have a low tolerance for gluten, which led me to experiment with gluten-free flour. It was a challenge at first to learn the ins and outs of working without gluten, but I persevered. Here’s one of my recent “success stories,” Gluten-Free Oatmeal Cookies.

I made these especially for my friend Dennis, who is constantly commenting on the inferior quality and high cost of commercially made GF snacks. This is one of his favorite cookies and he requested cashews in lieu of the typical walnuts. These cookies are light, with a buttery, not too sweet flavor, and a hint of cinnamon. He stopped by on Saturday to pick them up and was delighted with the results and his goodie bag to go!

Gluten-Free Oatmeal Raisin Cookies

Gluten-Free Flour

There are a wide variety of flours to choose from and most local grocery stores carry one or two brands, usually King Arthur Flour or Bob’s Red Mill. Both have blends that you can substitute all-purpose flour cup for cup for the gluten-free flour. I used King Arthur Flour’s Measure for Measure, which doesn’t require the addition of gums. Read the ingredient label to check if either guar gum and/or zanthan gum are included. My research shows that using half guar gum and half xanthan gum provides the best results. A 1/4 teaspoon each per cup of flour is sufficient. These are readily available from vendors such as Bob’s Red Mill and amazon.com and other vendors.

Gluten-Free Oatmeal Raisin Cookies

The cookies whip up exactly like any other drop cookie. Beat the butter until fluffy in a stand mixer or with a hand beater; scrape the sides and beater. Add the sugar and salt and beat until incorporated; scrape the sides and beater. Add the eggs and beat, scraping the sides and beater as needed until incorporated. Mix in the vanilla extract, raisins, and nuts. Add the flours, oatmeal, cinnamon, baking powder, baking soda, guar gum, and xanthan gum,* and beat on low, scraping the sides of the bowl and the beater as needed, until the flour is moist. Scrape the sides and beater again and mix on medium-high until the dough is smooth, about 10 seconds.

*Omit if using a gluten-free flour that includes these gums.

Drop the cookies by the spoonful onto the lined cookie sheet, or use a cookie scoop, which makes about a 2-inch cookie, not too big and not too small. I like to use the scoop for the uniformity in size and even cooking.

Gluten-Free Oatmeal Raisin Cookies

Pop the cookie sheet into the preheated oven and bake for 15 minutes, or until the bottom of the cookie is golden brown.

Gluten-Free Oatmeal Raisin Cookies

Cool the cookies for 5 minutes and then remove to a cooling rack. Store in an airtight container or freeze.

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Gluten-Free Oatmeal Cookies

Gluten-Free Oatmeal Raisin Cookies
  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 30 cookies
  • Category: Cookies

Ingredients

2 sticks (8 ounces) unsalted butter
1 cup brown sugar
1 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
1 cups raisins
1/2 cup coarsely chopped walnuts, optional, such as walnuts, pecans, or cashews
1 cup gluten-free flour
3/4 cup oat flour
2 cups old-fashioned oatmeal, such Quaker Oats
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon guar gum*
1/2 teaspoon xanthan gum*

Instructions

Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper or a silpat mat.

Beat the butter until fluffy in a stand mixer or with a hand beater; scrape the sides and beater.

Add the sugar and salt and beat until incorporated; scrape the sides and beater.

Add the eggs and beat, scraping the sides and beater as needed until incorporated.

Mix in the vanilla extract, raisins, and nuts.

Add the flours, oatmeal, cinnamon, baking powder, baking soda, guar gum, and xanthan gum,* and beat on low, scraping the sides of the bowl and the beater as needed, until the flour is moist. Scrape the sides and beater again and mix on medium-high until the dough is smooth, about 10 seconds.

*Note: Omit if using a gluten-free flour that includes these gums.

Drop the cookies by the spoonful onto the lined cookie sheet, or use a cookie scoop, which makes about a 2-inch cookie, not too big and not too small. I like to use the scoop for the uniformity in size and even cooking.

Pop the cookie sheet into the preheated oven and bake for 15 minutes. The bottom of the cookie should be golden brown. The tops a darker beige.

Cool the cookies for 5 minutes and then remove to a cooling rack. Store in an airtight container or freeze.

Notes

*Note: Omit if using a gluten-free flour that includes these gums.

Keywords: cookies, gluten-free, baked goods, dessert, snack

Escarole and Blue Cheese Salad with Sherry Wine Vinaigrette

Escarole & Blue Cheese Salad

I served this Escarole and Blue Cheese Salad with a Sherry Wine Vinaigrette for dinner the other night and my girlfriend Lynn loved it. She had never had raw escarole before.

Blue cheese goes nicely with the bitterness of escarole, it adds a salty creaminess, the cranberries a little tartness, and the crunchy walnuts add more crunch. The tangy vinaigrette brings it all together. While there’s lots going on in this salad, it’s very simple to make.

Thanksgiving is just around the corner and this salad is an excellent way to start or accompany your menu. The refreshing crispy escarole with a coating of the zesty dressing is a great foil for all those rich and tasty traditional Thanksgiving sides.

Vinaigrette

A simple mix of olive oil, Sherry wine vinegar, Dijon, shallots, salt and pepper.

Escarole & Blue Cheese Salad

Use two tablespoons minced shallot  for this dressing. If the shallot is large, mince only half.

Escarole & Blue Cheese Salad

Place the oil, vinegar, shallot, mustard, salt, and pepper in a jar and shake well. Refrigerate if not using immediately.

Salad

Thoroughly wash the escarole, it grows in a sandy soil.

Escarole & Blue Cheese Salad

Spin dry and stack the greens and slice across the leaves.

Escarole & Blue Cheese Salad

Place the sliced escarole in a salad bowl. Shake the vinaigrette and drizzle the greens with just enough dressing to coat the salad but not pool at the bottom of the bowl.

Escarole & Blue Cheese Salad

Sprinkle the top of the salad with the nuts, cheese, and cranberries. I like to add the toppings last because they always fall to the bottom of the bowl. Sitting on top of the dressed salad makes a lovely presentation.

Escarole & Blue Cheese Salad

 

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Escarole and Blue Cheese Salad with Sherry Wine Vinaigrette

A tangy, crunchy salad that’s quick and easy to make.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Category: Salad

Ingredients

Vinaigrette
1/4 cup olive oil
3 tablespoons sherry wine vinegar
1 small minced shallot, about 2 tablespoons
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Salad
1 head escarole, chopped
1 cup whole toasted walnuts, chopped
¾ cup crumbled blue cheese
1/4 cup dried cranberries

Instructions

Vinaigrette

Two tablespoons minced shallot is enough for this dressing. If the shallot is large, mince only half.

Place the oil, vinegar, shallot, mustard, salt, and pepper in a jar and shake well. Refrigerate if not using immediately.

Salad

Thoroughly wash the escarole, it grows in a sandy soil. Spin dry and stack the greens and slice across the leaves.

Place the sliced escarole in a salad bowl

Shake the vinaigrette and drizzle the greens with just enough dressing to coat the salad but not pool at the bottom of the bowl.

Sprinkle the top of the salad with the nuts, cheese, and cranberries.

I like to add the toppings last because they always fall to the bottom of the bowl. Sitting on top of the dressed salad makes a lovely presentation.

Keywords: salad, vinaigrette, escarole salad, escarole salad with blue cheese, escarole salad with blue cheese and walnuts, dried cranberries, sherry wine vinaigrette

Thanksgiving Stuffing

Thanksgiving Stuffing

This recipe is loosely based on my mother’s Thanksgiving Stuffing recipe from my childhood. In those days we put the stuffing inside the turkey and it absorbed those delicious turkey juices. Unfortunately, that is no longer recommended for food safety reasons. The center of the stuffing needs to reach an internal temperature of 165 degrees F to render any bacteria from the drippings harmless. By the time the dressing reaches that temperature, the turkey is overdone and very dry.

Recently I was approached by More Than Gourmet to enter a contest they were running to create a recipe video using their Classic Roasted Turkey Demi-glace. Right away it occurred to me to add the demi-glace to my Thanksgiving Stuffing recipe. What a great way to replicate that delicious turkey flavor. You can watch and vote for my video here!

Demi-glace

A little background, a demi-glace is a stock that has been reduced to a gelatin-like consistency. It’s used in small amounts and reconstituted with water. A little goes a long way in providing flavor. I love to use them in making quick pan sauces.

Thanksgiving Stuffing

Mom’s stuffing started with sautéed diced onion, celery, and apple. I start that way, and boy those aromas are one of my fondest food memories. She used one kind of bread. I like to use three: whole grain, pumpernickel, and an unseeded rye. Don’t fret about buying three loaves of bread, go to your local deli and ask them for the slices!

The different flavors of each bread add complexity to the dish. I don’t recall Mom using herbs, but I love dried sage, a spice I acquaint with both turkey and Thanksgiving. I also like a little dried fruit in the stuffing and usually add raisins, but dried cranberries are good, too. Milk and eggs bind the whole thing together.

Thanksgiving Stuffing

Quick tip: To dice an apple, peel, quarter, core, and slice each quarter into thin slices. Then cut the slices into thin sticks. Turn and cut the sticks into a small dice.

Thanksgiving Stuffing

To start, melt the butter in medium saucepan that has a cover over medium heat. Add the onions, celery, apple, sage, salt and pepper; stir, cover, and sweat for 6 minutes, stirring once. If the vegetables start to brown, lower the heat a bit.

Add the demi-glace and 1 cup plus 2 tablespoons cold water, bring to a boil, lower to a good simmer, and cook until the demi-glace is dissolved. Take off the heat, add the raisins, and let cool.

Preheat oven to 350 degrees F and lightly grease a 2-quart casserole dish.

Crack the eggs into a large mixing bowl, add the milk, and beat until frothy.

Cut the bread into roughly 1/2-inch cubes.

Thanksgiving Stuffing

Stir in the cooled vegetables.

Fold in the bread cubes mixing until everything is moist.

Pour mixture into a lightly greased casserole. The stuffing can be made up to this point, covered, and refrigerated up to one day before baking. Let sit on the counter for an hour to warm up before putting in there oven.

Thanksgiving Stuffing

Cover the casserole dish with a lid or aluminum foil snuggly fitted around the dish and bake in the preheated oven for 40 minutes or until the internal temperature reaches 165 degrees F. Remove the cover and cook for another 15-20 minutes to crisp the top.

Watch the video here.

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Thanksgiving Stuffing

Thanksgiving Stuffing
  • Author: Trish Lobenfeld
  • Prep Time: 50 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings
  • Category: Side Dish

Ingredients

3 tablespoons unsalted butter, plus more for greasing the casserole
1 medium diced onion
2 large (outer) stalks diced celery
1 diced apple, such as Gala or Honeycrisp
1 tablespoon, plus 1 teaspoon dried sage leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 container (1.5 ounces) More Than Gourmet Classic Roasted Turkey Demi-Glace
3 large eggs
1 cup milk
5 slices rye bread, cut into 1/2-inch cubes
5 slices pumpernickel bread, cut into 1/2-inch cubes
5 slices whole wheat bread, cut into 1/2-inch cubes
3/4 cup raisins or dried cranberries

Instructions

To start, melt the butter in medium saucepan that has a cover over medium heat. Add the onions, celery, apple, sage, salt and pepper; stir, cover, and sweat for 6 minutes, stirring once. If the vegetables start to brown, lower the heat a bit.

Cover the casserole dish with a lid or aluminum foil snuggly fitted around the dish and bake in the preheated oven for 40 minutes or until the internal temperature reaches 165 degrees F. Remove the cover and cook for another 15-20 minutes to crisp the top.

Add the demi-glace and 1 cup plus 2 tablespoons cold water, bring to a boil, lower to a good simmer, and cook until the demi-glace is dissolved. Take off the heat, add the raisins, and let cool.

Preheat oven to 350 degrees F and lightly grease a 2-quart casserole dish.

Crack the eggs into a large mixing bowl, add the milk, and beat until frothy.

Cut the bread into roughly 1/2-inch cubes.

Stir in the cooled vegetables.

Fold in the bread cubes mixing until everything is moist.

Pour mixture into a lightly greased casserole. The stuffing can be made up to this point, covered, and refrigerated up to one day before baking. Let sit on the counter for an hour to warm up before putting in there oven.

Notes

To dice an apple, peel, quarter, core, and slice each quarter into thin slices. Then cut the slices into thin sticks. Turn and cut the sticks into a small dice.

Keywords: dressing, stuffing, bread stuffing, Thanksgiving side dish, side dish,

Pumpkin Ricotta Cheesecake

pumpkin ricotta cheesecake

I like to tweak recipes. Sometimes it’s not a very noticeable change and other times I create a new version of something I’ve done in the past. This Pumpkin Ricotta Cheesecake is a remake of a traditional Italian Ricotta Cheese that I did a couple of years ago. I thought a pumpkin version for Thanksgiving was just what we needed this year!

This dessert whips up in a matter of minutes. Make it the day before and let it sit, refrigerated of course, which allows the flavors to meld. It also takes the pressure off on Thanksgiving day to have the dessert already done. Take it out of the refrigerator an hour before serving to warm up, and add a dollop of whipped cream for a delicious garnish.

Making the Pumpkin Ricotta Cheesecake

Preheat the oven to 300ºF and lightly grease a 9-inch springform pan with a little unsalted butter. I use a small piece of wax paper and a dab of butter, about 1 teaspoon, and smear it over the bottom and sides of the pan.

greasing the pan for pumpkin ricotta cheesecake

Sprinkle a tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides too.

pumpkin ricotta cheesecake

Line a 13 by-18-by-1-inch baking sheet with parchment paper. Sometimes a springform pan leaks and this keeps the bottom of your oven clean.

Place the ricotta cheese, sugar, pumpkin powder, cinnamon, ginger, salt, and cloves in a mixing bowl.

pumpkin ricotta cheesecake

Beat with a whisk attachment until combined, or in a bowl with a hand whisk. Make sure there are no lumps.

If you are mixing by hand, the eggs are best beaten first and then added to the batter. I use the empty ricotta cheese container to avoid using another bowl. Simply crack the eggs into the container, cover, and shake to scramble.

pumpkin ricotta cheesecake

Add the eggs and vanilla to the batter and whisk until smooth.

pumpkin ricotta cheesecake batter

Pour the batter into the prepared pan and bake on the middle rack of the preheated oven for 1 hour 20 minutes. The cake is done when it’s set in the center and the sides are lightly golden brown.

Remove and cool for 5 minutes. Take a sharp knife and run the blade around the inside of the pan to make sure the cake isn’t sticking; then release the side panel. Once the cake is cool, refrigerate.

pumpkin ricotta cheesecake

 

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Pumpkin Ricotta Cheesecake

pumpkin ricotta cheesecake

A quick and easy dessert that can be made a day in advance. Take the cake out of the refrigerator an hour before serving to warm up. Serve with a dollop of whipped cream!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Dessert

Ingredients

2 pounds whole milk ricotta cheese
2/3 cup granulated sugar, plus 1 tablespoon more for the pan
1/2 cup pumpkin powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon ground cloves
5 large eggs
1 1/2 teaspoons vanilla

Garnish
whipped cream

Instructions

Preheat the oven to 300ºF and lightly grease a 9-inch springform pan with a little unsalted butter. I use a small piece of wax paper and a dab of butter, about 1 teaspoon, and smear it over the bottom and sides of the pan. Sprinkle a tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides too.

Line a 13 by-18-by-1-inch baking sheet with parchment paper. Sometimes a springform pan leaks and this keeps the bottom of your oven clean.

Place the ricotta cheese, sugar, pumpkin powder, cinnamon, ginger, salt, and cloves in a mixing bowl and beat with a whisk attachment until combined, or in a bowl with a hand whisk. Make sure there are no lumps.

If you are mixing by hand, the eggs are best beaten first and then added to the batter. I use the empty ricotta cheese container to avoid using another bowl. Simply crack the eggs into the container, cover, and shake to scramble.

Add the eggs and vanilla to the batter and whisk until smooth.

Pour the batter into the prepared pan and bake on the middle rack of the preheated oven for 1 hour 20 minutes. The cake is done when it’s set in the center and the sides are lightly golden brown.

Remove and cool for 5 minutes. Take a sharp knife and run the blade around the side of the pan; then release the side panel. Once the cake is cool, refrigerate.

Keywords: Ricotta cheesecake, pumpkin cheesecake, cheesecake, Italian cheesecake, pumpkin,

Vichyssoise

Vichyssoise in a bowl

Leeks are plentiful at the farmers’ markets these days and I can’t resist them. I haven’t made or had Vichyssoise in years and just seeing those leeks, I couldn’t get the soup off my mind.

Leeks are a member of the allium family – onions, garlic, scallions. It’s long and thin (1 – 2 inches in diameter) and has dark green leaves on top and a light green to white bulb at the bottom. The amount of light green and white depends on how deeply the leek is planted in the soil to avoid direct sunlight.

vichyssoise - leek photo

Leeks grow deeply entrenched in a sandy soil and those outer layers trap the sand and require a thorough cleaning. Chopped leeks are relatively easy to clean. Just trim and discard the dark green tops and the root on the bottom. Cut in half lengthwise, slice into thin pieces, and plop into a big bowl of cold water. Swish the cut leeks around, pick up handfuls and gently rub together between your palms to separate the layers and loosen the dirt. Let sit for several seconds to allow the dirt to fall to the bottom of the bowl. Scoop into colander, rinse the bowl, and repeat. Drain.

Cooking time for root vegetables like potatoes vary according to the size of the chunks. After peeling, I usually cut them in half lengthwise and then into ½-inch slices. Once the liquid comes to a boil, reduce the heat to a gentle and in about 15 minutes the potatoes are tender. To test, gently press a cube against the side of the pan; it should easily break apart.

Bouquet garni is a combination of parsley (stems only are fine), thyme, and bay leaf, which are wrapped in cheesecloth or stuffed into a sachet bag for easy removal at the end of cooking. This method imparts the earthy flavors of the herbs and keeps the soup pristine.

bouquet garni

White peppercorns are commonly used for this dish – the thinking is no one wants to see little specks of black pepper in the beautiful white soup. I, however, am not a fan of white peppercorns – I find them very bitter. I use cayenne, which gives a subtle underlying heat that, in my opinion, neither white nor black peppercorns impart.

There are few ingredients in this soup and it comes together easily. As with so many recipes, the flavor is best after it sits overnight, giving a uniformly delicious mouthful with every spoonful. My husband and I finished this soup in two days. We were scraping the bottom of the bowl. It is very flavorful, and the texture is silky smooth.

Hot vs Cold

Vichyssoise is typically served chilled. Chilling mutes the taste and aroma of food, so it’s important to be aggressive when seasoning food you plan to serve cold. The recipe below gives the amount of salt and cayenne for both a cold soup and a hot soup.

Vichyssoise

Melt the butter in the oil in a large saucepan over medium heat.

Stir in the cleaned leeks, garlic, salt, and cayenne and cook, stirring occasionally, for 10 minutes. This releases excess moisture and intensifies the flavor of the aromatics. Lower the heat a bit if the leeks are starting to brown.

leeks to saute

Add the potatoes, stock, and bouquet garni, bring to a boil, lower heat to a gentle simmer and cook until the potatoes are very tender, about 15 minutes. The time varies depending on the size of the potato pieces. I cut my potato in half lengthwise and then into 1/2-inch slices.

Vichyssoise in saucepan

Remove and discard the bouquet garni and let the soup cool for 20 minutes.

To purée, fill a blender or food processor with both solids and liquid to the halfway point and process until completely smooth. See our post/video on How to Safely Blend Hot Ingredients.

Stir in the half-and-half or cream. If you prefer not to use dairy, use a cup of stock.

Vichyssoise in a bowl

Serve chilled or hot with a generous garnish of chopped chives.

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Vichyssoise

Delicious hot or cold, this soup has a silky texture and earthy flavor. The chopped chives are not only a beautiful visual element, but the flavor complements the soup nicely.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 quarts
  • Category: Soup

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
4 cups leeks, thinly sliced (about 1 ½ pounds whole leeks with generous white portions)
1 clove garlic minced
kosher salt:
Cold: 2 ½ teaspoons
Hot: 1 ½ teaspoons
¼ teaspoon cayenne
4 medium Idaho potatoes, peeled and cubed
4 cups good quality chicken or vegetable stock, such as More Than Gourmet
1 bouquet garni
1 cup cream, half and half, or stock

Garnish
chopped fresh chives

Instructions

Melt the butter in the oil in a large saucepan over medium heat.

Stir in the cleaned leeks, garlic, salt, and cayenne and cook, stirring occasionally, for 10 minutes. This releases excess moisture and intensifies the flavor of the aromatics. Lower the heat a bit if the leeks are starting to brown.

Add the potatoes, stock, and bouquet garni, bring to a boil, lower heat to a gentle simmer and cook until the potatoes are very tender, about 15 minutes. The time varies depending on the size of the potato pieces. I cut my potato in half lengthwise and then into 1/2-inch slices.

Remove and discard the bouquet garni and let the soup cool for 20 minutes.

To purée, fill a blender or food processor with both solids and liquid to the halfway point and process until completely smooth. See our video on How to Safely Blend Hot Ingredients.

Stir in the half-and-half or cream. If you prefer not to use dairy, use a cup of stock.

Serve chilled or hot with a generous garnish of chopped chives.

Notes

Vichyssoise is typically served chilled. Chilling mutes the taste and aroma of food, so it’s important to be aggressive when seasoning food you plan to serve cold. The recipe below gives the amount of salt and cayenne for both a cold soup and a hot soup.

Keywords: cold soup, hot soup, potato leek soup, potatoes, leeks, soup, gluten free, dairy free

Leek and Zucchini Casserole

Leek and Zucchini Casserole

Summer brings an abundance of zucchini either from your own garden or the farmers’ market. I found piles of leeks at the farmers’ market at the same time the zucchini reached peak season. As I eyed them, it was like they were screaming at me to make a Leek and Zucchini Casserole! I went a little crazy with this recipe in terms of over-the-top richness, — butter, Parmesan and Cheddar cheeses –but once in a while it’s so nice to sit down to an ooey-gooey mound of deliciousness on your plate.

Leek and Zucchini Casserole

How to Clean Leeks

First, let’s address those leeks. They’re sandy and require a thorough cleaning. Remove the dark green tops and the root portion at the bottom of the bulb and discard. Cut the leek in half lengthwise and then into thin slices. Toss into a large bowl of cold water and swish around. Take handfuls of the leeks and gently rub between your palms to separate the layers and loosen the dirt. Let sit for a few seconds so the dirt settles to the bottom of the bowl. Scoop the leeks into a colander. Drain, rinse, and refresh the bowl with cold water, and repeat the cleaning process once more. Drain.

Slicing the Zucchini

I used a mandolin to slice the zucchini into ¼-inch rounds, which is the perfect size for the time and temperature in this recipe. If you cut the zucchini by hand and make thicker slices, or just prefer thicker slices, increase the timing by a few minutes.

Leek and Zucchini Casserole

Herbs

Herbes de Provence is a lovely blend of Provencal herbs, which complements the delicate taste of this leek and zucchini casserole. I like Penzey’s herbes de Provence which contains rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, oregano, lavender, chervil, and marjoram. Or, substitute something earthy like thyme or rosemary, either dried (same amount) or fresh (1 tablespoon, plus 1 ½ teaspoons minced).

Key Points for Success

Zucchini has a high-water content which is expelled during cooking. The only place it has to go is into the casserole and eventually over the sides onto the oven floor. I always recommend placing this style of recipe on a lined baking sheet to catch any drippings. But you can also take a couple of steps to prevent too prevent this.

The leeks and cream also contain water, dilute flavor and increase chances of spillage. Don’t skimp on the time suggested in the recipe to saute the leeks, which releases and evaporates the water and intensifies flavor. Same for the cream, cook it down until it’s thick enough to stay in place when stirred. Following these simple instructions yields a delicious, cheesy and less runny leek and zucchini casserole.

Leek and Zucchini Casserole

Let’s get started. Grease a 1-quart casserole dish with a little butter – I use my slightly smaller Le Creuset 24-ounce casserole dish – and preheat the oven to 400 degrees F.

Melt the butter in the oil in a large skillet over medium heat.

Add the leeks, garlic, herbes de Provence, salt, and pepper. Stir to coat with the fat and saute for 10 minutes, stirring occasionally. If the leeks begin to brown, reduce the heat a smidge.

Leek and Zucchini Casserole

Add the cream, bring to a boil, reduce the heat to a gentle boil, and cook until the cream is quite thick, about 6 or 7 minutes. When you run a spoon through the cream, it stays in place.

Leek and Zucchini Casserole

Stir in the Parmesan cheese.

Spread ¼ of the cream and leeks on the bottom of the greased casserole dish.

Leek and Zucchini Casserole

Lay ¼ of the zucchini slices on the bottom, overlapping slightly.

Leek and Zucchini Casserole

Repeat layering the cream and leek mixture and the zucchini 3 more times.

Strew the shredded Cheddar cheese over the top and bake in preheated oven for 40 minutes.

Leek and Zucchini Casserole

Let sit for 10 minutes to settle before serving.

Tip: The casserole can be prepared a day before cooking. Cover and refrigerate. Take out of the refrigerator and place in preheated oven; increase cooking time by 10 minutes.

 

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Leek and Zucchini Casserole

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Side Dish

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter, plus more for greasing the casserole dish
4 cups thinly sliced leeks
2 cloves garlic, minced
1 1/2 teaspoons herbes de Provence
1/2 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 cup heavy cream
1/2 cup grated parmesan cheese
4 medium zucchini cut into ¼-inch coins
1 ½ cups (6 ounces) grated sharp Cheddar cheese

Instructions

Let’s get started. Grease a 1-quart casserole dish with a little butter – I use my slightly smaller Le Creuset 24-ounce casserole dish – and preheat the oven to 400 degrees F.

Melt the butter in the oil in a large skillet over medium heat.

Add the leeks, garlic, herbes de Provence, salt, and pepper. Stir to coat with the fat and saute for 10 minutes, stirring occasionally. If the leeks begin to brown, reduce the heat a smidge.

Add the cream, bring to a boil, reduce the heat to a gentle boil, and cook until the cream is quite thick, about 6 or 7 minutes. When you run a spoon through the cream, it stays in place.

Stir in the Parmesan cheese.

Spread ¼ of the cream and leeks on the bottom of the greased casserole dish.

Lay ¼ of the zucchini slices on the bottom, overlapping slightly.

Repeat layering the cream and leek mixture and the zucchini 3 more times.

Strew the shredded Cheddar cheese over the top and bake in preheated oven for 40 minutes.

Let sit for 10 minutes to settle before serving.

Notes

The casserole can be prepared a day before cooking. Cover and refrigerate. Take out of the refrigerator and place in preheated oven; increase cooking time by 10 minutes.

Keywords: casserole, side dish, leek, zucchini, cheddar cheese, Parmesan cheese, Herbes de Provence, gluten-free

Burrata with Warm Eggplant Compote

Burrata with warm eggplant compote and crusty bread

Serve this Burrata with Warm Eggplant Compote as a quick and easy, yet elegant appetizer. It’s as eye appealing as it is delicious!

Burrata means “buttered” in Italian. This cheesy delicacy is made of a mozzarella shell and stuffed with a soft, milky curd that oozes from the center of the cheese. It’s best served at room temperature – the cheese on the outside and inside soften and flavor is maximized. Drizzle with a fine, thick balsamic vinegar, a great foil for the mild cheese.

halved burrata

Typically, mozzarella is served with sliced tomatoes as a caprese salad or other raw ingredients. However, it’s nice to change things up once in a while and this warm eggplant compote is a perfect accompaniment. Even better, the compote can be made the day before and gently reheated before serving.

Eggplant Compote

Cook the seasoned eggplant in hot oil over medium heat until the bottom side turns a golden brown. Turn and continue cooking a few minutes more until that side is golden brown. Stir and continue cooking until the eggplant is done; it offers no resistance when pierced with a fork, but retains its shape. Remove to a plate.

Sauteeing eggplant

Add a little more oil to the pan and toss in the shallots, garlic, and pepper flakes; sweat until the aromatics are soft and translucent, about 2 minutes, scraping up the eggplant tidbits from the bottom of the pan.

Add the tomatoes and raisins and cook over a low flame for 3 minutes. The tomatoes should yield a little, looking a little crinkly, but not mushy.

Return the eggplant to the pan, stir and reheat.

Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both and top with the basil.

Platting Burrata with warm eggplant compote

Serve with warm crusty bread or try our Garlic Bread!

Watch the video here.

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Burrata with Warm Eggplant Compote

Burrata with warm eggplant compote and crusty bread

Serve burrata and eggplant compote as a starter to any meal – it as eye-appealing as it is scrumptious. Accompany with a warm, crusty bread.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Appetizer

Ingredients

3 tablespoons olive oil
4 cups ½-inch cube eggplant (~1  pound)
1 ½ teaspoons coarse salt
¼ cup minced shallots
3 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
1 pint cherry tomatoes, halved
¼ cup raisins
¼ -1/2  cup basil chiffonade
2  large or 4 small burrata, cut the large burrata in half

 Garnish                       

A drizzle of thick balsamic vinegar over the burrata and eggplant compote and top with sliced or whole basil leaves.

Instructions

Heat the olive oil in a large skillet over medium heat.

Season the eggplant with salt and place into the hot oil in a single layer. Don’t stir again until the bottom side of the eggplant begins to turn golden brown, about 3-4 minutes. Lower the heat if the eggplant is browning too quickly.

Turn and continue browning for another 2-3 minutes. Toss the eggplant in the skillet and cook until the eggplant is soft, but still retains its shape.

Remove eggplant to a plate.

Add the shallots, garlic, and pepper flakes and sweat until the shallots are soft and translucent, about 2-3 minutes, scraping up the eggplant tidbits from the bottom of the pan.

Add the tomatoes and raisins, stir to combine and cook over at a gentle simmer for a few minutes or until the tomatoes begin to crinkle a little.

Stir in the eggplant to reheat.

Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both, top with the basil.

Notes

Make the day before and gently reheat.

Keywords: burrata, eggplant, compote

Mexican Deviled Eggs

Mexican Deviled Eggs on a platter

I love the smoky flavors and my go to spices for adding that earthy smokiness are ancho and chipotle chilies and smoked paprika. These are the predominant flavors in my Mexican Deviled Eggs, combined these with  lime juice, Mexican oregano and a hint of cumin. The result is a spicy, smoky deviled egg.

Remember, deviled eggs aren’t just party food. Eat them for breakfast or lunch. Do you love egg salad? Instead of stuffing the egg whites, chop them up and blend in with the puréed yolks, add a little more crema or sour cream if it’s too thick, spread on a tortilla, top with some lettuce and tomato and you have a Mexican egg-salad sandwich!

Mexican Deviled Eggs on a platter

See our post/video on making hard-boiled eggs here; or use store-bought hard-cooked eggs to save time.

NOTE: Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.

Watch the video here.

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Mexican Deviled Eggs

  • Author: Trish Lobenfeld
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 1 dozen
  • Category: Appetizer

Ingredients

1 tablespoon unsalted butter
2 tablespoons minced shallot (1 small)
2 teaspoons minced cloves garlic (2 cloves)
½ teaspoon coarse salt
½ teaspoon ancho chili powder
½ teaspoon smoked paprika
½ teaspoon dried Mexican oregano
1/8 teaspoon chipotle powder
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated

¼ cup Mexican crema or sour cream
¼ cup chopped queso fresco
1 tablespoon lime juice

Garnish

Shredded queso fresco and/or a cilantro leaf

Instructions

Melt the butter in a small skillet over medium heat.

Stir in shallots, garlic and salt; sweat for 4 minutes or until the shallots are soft.

Add the ancho chili powder, smoked paprika, oregano and chipotle powder and cook, stirring constantly, until fragrant, 30-40 seconds.

Place the egg yolks, crema/sour cream, queso fresco, lime juice, in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with a pinch of shredded queso fresco and/or a cilantro leaf.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Notes

Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.

Keywords: deviled eggs, hard cooked eggs

Cinnamon Raisin French Toast

French Toast and strawberry compote

French Toast and strawberry compoteFrench toast is a weekend event. Not that it’s difficult to make, but a little time consuming for a busy workday morning. I love this recipe for Cinnamon Raisin French Toast. Saturate the bread slices in an egg mixture for several minutes, which creates a custardy center and crisp out layer. A pat of butter on top and a drizzle of warm maple syrup and you have perfect cinnamon raisin French toast!

Beat the eggs, cream and vanilla in a small bowl.

Lay the bread on a baking sheet and pour the egg mixture over the top. Let sit for 3 minutes.

French Toast

Turn and let sit for 3 minutes more.

Melt the butter in the skillet or griddle over medium-high heat. Lay the bread slices on the hot griddle and cook until golden brown, turn and cook until golden brown. Adjust heat as needed.

French Toast

Hold in a 200 degree F oven until all the toast is cooked.

Microwave bacon to serve with the French toast.

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Cinnamon Raisin French Toast

French Toast and strawberry compote
  • Author: Trish Lobenfeld
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Breakfast/Brunch

Ingredients

4 large eggs
¼ cup heavy cream or half and half
1 tablespoon vanilla extract
8 slices cinnamon raisin bread
2 tablespoons unsalted butter

Garnish
butter and warm maple syrup

Instructions

Beat the eggs, cream and vanilla in a small bowl.

Lay the bread on a baking and pour the egg mixture over the top. Let sit for 3 minutes.

Turn and let sit for 3 minutes more.

Melt the butter in the skillet on griddle over medium-high heat. Lay the bread slices on the hot griddle and cook until golden brown, turn and cook until golden brown. Adjust heat as needed.

Hold in a 200 degree F oven, until all the toast is cooked.