I made pumpkin pancakes with my mix. I just added one cup of pumpkin puree and 1 teaspoon of pumpkin pie spice. If you do not have pumpkin pie spice, it is two parts cinnamon, one part nutmeg, one part ginger. I also put a pinch of clove in the pancakes. Then I let it sit. This is key for fluff factor.
I love the idea of having a lazy brunch over the holidays. During the holdays, there is always so much to do, people to see, gifts to shop for but brunch means to me enjoying the paper and drinking coffee and seeing people in their pajamas. Also, people tend to be chirpier in the AM. And then you have the rest of the day to do all the other things.
French Toast stuffed Bourbon Mashed Bananas with Bourbon Maple Syrup
For the French Toast
1 loaf of French bread, sliced into two finger widths thick slices and allowed to get stale overnight
4 ripe bananas (I think half a banana per person)
2 Tablespoons Four Roses Bourbon
1 and a half cup of half and half (Writing half three times made me chuckle)
2 Tablespoons brown sugar
1/2 cup vegetable oil
For the Bourbon Maple Syrup
1/2 cup of dark amber maple syrup
1 Tablespoon Four Roses Bourbon
For the French Toast:
Cut a little pocket in each piece of thick bread about halfway in. If you did not let the bread get stale overnight, you can put it in a warm oven while you get everything else ready.
In a small bowl, mash the bananas and the bourbon. Set this aside.
In a medium bowl, mix the half and half, eggs and brown sugar. Set this aside as well.
Now if you need to get the bread out of the oven, this is the time.
If you are a more organized sort, ignore the previous sentence and pull out a large skillet and pour about a quarter inch of vegetable oil in it. I cannot predict how much that would be, depends on your skillet. Let it heat up on medium heat.
Heat the skillet first because you are about introduce a lot of liquid to your bread and you want soft custard and not mush.
While the skillet is heating up, put about a tablespoon of the mashed bananas in the pocket of the bread. Understuff rather than overstuff. This is a hard thing for me to do but it really is better in this application.
After you stuff the bread, immediately dunk it in the milk and egg mixture on both sides and then the skillet. I cannot stress the enough. Do not do it assembly line style and fill the bread with bananas first and then dunk in the custard because you will get unappealing goo.
When one side is done (it took me three minutes), flip it over. I have found that the other side takes about half the time as the first.
Repeat with the other slices of bread. To keep it warm, I suggest keeping your plate in a warm oven. This is also nice because if you have some late risers they can have their food a little later and it will still be warm.
For the Bourbon Maple Syrup
In a small saucepan, heat up some maple syrup and add a little bourbon. Taste it, it should be boozy but not biting. I think the bourbon really added a nice oomph to the syrup.
Serve the French Toast with raspberries or whatever other fruit you have on hand and powdered sugar and the warmed maple syrup.
My husband liked it very much.
I was not compensated for this post. I did receive a bottle of Four Roses Bourbon to cook with, the cost of the ingredients, as well as a few other goodies. The recipe and the opinions are all mine.
The internet is a weird place. Sometimes wonderful and sometimes bizarre. These monster cookies idea came from my friend Dianne who posted this on facebook. So I totally stole this idea and did it with my kids. But I did link to her because I am not a beyotch.
In a recent episode she speaks of the classic Egg on a Roll which I imagine one picks up at the local corner market on the way to work in New York City.
So I decided to make one. Actually I made two. One for me and one for yohboh. And being that the garden is still producing a few tomatoes a week, I threw a garden grown tomato on it. And I happened to have Kaiser salt rolls which is rare so I decided to go for it.
The orange tomato is called a Valencia. It is a tomato that likes cooler weather.
I am always trying a new banana bread recipe. It is not that I do not like banana bread, I do. I just have not found THE ONE. My definition of THE ONE is one that I like all the way through the loaf. I love banana bread warm out of the oven but very rarely do I finish a loaf. The second half is never as good as the first.
This one by Joanna Chang is my favorite so far, it is moist the whole time. And it has a good banana flavor. I think the best part is the hint of cinnamon. It makes the banana bread taste a bit more complex.
I had some chicken tenderloins that needed to be used. I poached them in some no salt chicken broth with a tablespoon of chicken base. I fished the chicken out and cut it up into bite sized pieces.
Then I sauteed some onion and celery and garlic until they were getting close to soft. I put three tablespoons of flour in and cooked it until the flour was no longer white. Then I used the poaching liquid to make a thick sauce. I made it a little thicker than I wanted because I put in a pound of frozen peas and carrots which loosened it up some.
Then I made mashed potatoes with six potatoes.
I layered the stew with the mashed potatoes on top. I made little fork marks in the potatoes so there would be more crispy bits.
I am a tiny Asian woman trying to navigate the Deep South. I have a profound love of all things deep fried.
I married a man seven years my junior (WHO IS THE ROCK STAR! JAYUUH!)
I have a well developed sense of humor and a poorly developed sense of spacial relations.
I share too much, which is why I need to blog to edit before I over share with people how often I poop and how I saw my first gray hair at 24 AND IT WAS NOT ON MY HEAD.
I had a child on February 2007 I had another child in October of 2011. My life has not been the same. It has gotten a lot better.
If you wish to contact me email me at minjenah at gmail dot com. I will respond, eventually.