Month: February 2012 (Page 2 of 2)

We served this as a brunch item when I worked as a line cook in Northern Michigan.  It’s kind of messy to prepare, but wickedly popular.  I decided to easy-it-up with canned cherry pie filling, but feel free  to create your own with fresh or frozen berries.  Happy Tuesday!

• 1 Can Cherry Pie Filling

• 1  t. Almond Extract

• 1 Loaf Brioche or Thick French Bread (Day Old Preferred)

• 6 -8 Eggs

• 1/2 Cup Whole Milk

• 2-3 T. Butter

• Fresh Nutmeg

• Powdered Sugar

Pour pie filling into a bowl and add the almond extract. Stir to incorporate and set aside.  Slice the bread into 1 inch slices.

In a large glass bowl, whisk the eggs with the milk and grate a little fresh nutmeg into it. Set a large, non-stick pan over medium heat and melt the butter, a little bit at time for each batch. Dip 4 pieces of bread in the egg mixture, turning it over and coating it well. Place bread in the pan and let cook for about 1 minute.   Spoon some of the cherry filling onto the tops of the bread and top with other piece of bread, cooked side up.

The other way to do this is to make a sandwich with the cherry filling and dip the entire thing in the egg mixture, then cook in the butter over medium high heat until golden brown. Place on a sheet pan and put into a 325 degree oven to firm up.

It’s way messy, but turns out beautifully! Cut in half on the bias, sprinkle with a little powdered sugar, add a bowl of fruit and a steaming cup of coffee ~ breakfast is served.

Continuing with our Asian Acccents, this week we present Coconut Rice.  It ain’t as easy as throwing some white rice into a steamer and pushing a button; however, it’s well worth the extra efforts in order to capture the bursts of flavor which blow out your buds, tingle your toes and captivate your cranium.  Yes, it’s that good!!!

Ingredients

• 2 Cups basmati rice, rinsed 3 times
• 5 T. Clarified butter
• 1 medium coconut, peeled and cubed into 1 inch (reserve liquid)
• 15 cashews, roughly chopped
• 1 medium onion, brunoise (very small dice)
• 3 1/2 Cups water
• 1 cinnamon stick (1 inch)
• 1 cardamom pod, crushed
• 2 whole cloves
• 1 pinch turmeric
• Salt to taste

Directions

Wash basmatic rice, drain and keep aside.  Meanwhile remove meat from the coconut (come on, haul yourself down to your local asian market – you can do it) and cut into 1 inch cubes.  Add 3 cups water to it and grind it thoroughly.  (You can do this in a food processor or blender).

In a deep skillet, heat butter on low.  Then add cardamom, cinnamon, turmeric, cloves, and cashew nuts.  Fry until cashews are pale brown.

Add finely chopped onion and the rice after onions have browned slightly.  Stir for 5 minutes.  Add salt and coconut milk which was extracted above, and raise the heat to high.

When the liquid starts boiling, lower heat, cover with a lid and simmer.  Sitr accasionally and simmer until all liquid is absorbed.  Serve with just about anything.  Goes well with light curries, chicken and fish….and pork and beef.   Yea, you get it!