Wikipedia's etymology says the earliest use of the term was in 1660 and was bread fried with wine, orange juice and sugar.  I'll have to give that recipe a try!  After doing a little more digging through Google, I discovered in French it is actually called "pain perdu" which translates into "lost bread."  It was a popular recipe in many countries, not just France, as a way of making stale bread palatable.  The English call it "gyspy bread" and I think I'd like to adopt that term from now on ... sounds like breakfast with an adventurous edge!

While there are many different adaptations, the basics remain the same.  A simple batter of eggs and milk.  And I like to add a dash of vanilla, the way my Mom always made it.

This recipe comes from Diane Kenniston Hill Inn Bed & Breakfast in Maine. She likes to make her French Toast with shell or heart shaped homemade biscuits.  In lieu of biscuits I used some Texas sized bread.

Here's what you'll need:

The basics ... milk, eggs, bread, butter

Add to that a dash of vanilla, some sugar, walnuts, strawberries, and maple syrup.

You can do this same recipe with whole slices of bread instead of heart shapes.  Or, if you're like me, next time you walk through the baking section of your store and see all the cookie molds you'll dream of French Toast in the shape of flowers, butterflies, kittens, birds, musical notes and the State of California.  (That last one was random, I know)

If' you're going to make it into a shape, cut your bread first ...

Then add the milk, eggs, sugar and vanilla to a large bowl and mix well.

Pour mixed batter into a shallow bowl for dipping.

Then start layering into a 13x9 inch baking dish.

Slice your strawberries and layer on top of the bread.  Isn't this starting to look like a lovely Valentine's Day breakfast?

Next, put a layer of bread on top of the strawberries, sort of like a sandwich.

I poured the extra batter over top to fully soak them in eggy goodness.

Sprinkle with walnuts and add a dab of butter to the top of each toast.

Bake at 325 for about half an hour.

And you'll have plenty of left over crust to make bread pudding ... or feed the ducks.

When they're finished, slice around the edge of the hearts with a knife and serve individually with strawberries and maple syrup.

Doesn't it look like it's sticking it's tongue out?

That is, if French Toast could sass back and actually had a  tongue.

Mmm.  Delish.

Heart Shaped Strawberry Stuffed French Toast

]]> http://innthekitchen.com/wp/heart-shaped-strawberry-stuffed-french-toast/feed/ 8 http://innthekitchen.com/wp/chocolate-raspberry-muffins/ http://innthekitchen.com/wp/chocolate-raspberry-muffins/#comments Sun, 09 Jan 2011 16:06:55 +0000 admin http://innthekitchen.com/wp/?p=1980 If you ever wanted dessert for breakfast, and felt a little guilty popping a single Dove's Promise's Dark Chocolate piece to melt on your tongue with your morning coffee ... then I have wicked solution for you.  A muffin.  Because even though it's chocolate, the fact that it's a muffin still makes it breakfast.  And since the stores are filled with pink hearts, chocolates and forget-me-not's, I thought this treat would make the perfect cupid's arrow  ... either for your Valentine's heart or your own.

I have a full list of ingredients and directions at the end of the post ... but the main stars of this event are ripe red raspberries, dark chocolate chips and pink muffin cups to make them cute and girlie.

Sift together your flour, sugar, salt and baking powder.  Then sift the cocoa.

I should have sifted the sugar in with the flour ... but making these snow topped cocoa mountains was more fun.  I like to play with my food.

Add the brown sugar, then whisk/stir it all together.

Next start adding your wet ingredients.  Whisk your eggs together in a separate bowl.

Milk.

Chocolate chips.

Might I add that I almost had to run out to the store to buy another bag as Jim, the photographer, could not stop eating these.  What makes that even funnier is that he doesn't like sweets!  Liar.  These are bittersweet ... so I give him that credit at least.

My recommendation ... get an extra bag of chocolate and an extra package of raspberries for munching.

Here's a few facts that will take away the guilt ... raspberries are loaded with vitamin C ... chocolate is full of antioxidants and polyphenols ... eggs and milk give you protein and calcium.  Ignore the sugar and flour. They don't exist except to carry this wholesome nutrition into your body.  (wink)

Mix in the chocolate chips before the raspberries.  They're a little tougher, so you can really mix them in well.

Raspberries are fragile, so be careful when folding them in.  These were fresh, but I might even recommend freezing them for an hour so that they hold up better to mixing.

Serve on a platter for breakfast ...

Or as a single tasty treat with coffee or tea ...

Chocolate Raspberry Muffins

(recipe modified from Inn at The Park's Chocolate Chip Muffin Recipe Below)

2 Cups all purpose flour
2/3 Cup cocoa
1/3 Cup packed light brown sugar
2 tsp baking powder
1/2 tsp salt
2/3 Cup milk
1/2 Cup melted butter
2 eggs, lightly beaten
1 tsp vanilla
1 package of chocolate chips
1 package of fresh raspberries

1) Preheat oven to 350 and grease muffin pan or line with paper cups.

2) In a large bowl, whisk or sift together flour, cocoa, sugar, baking powder and salt.

3) Beat eggs in a separate bowl, then add all wet ingredients to flour/cocoa mixture.

4) Fold in chocolate chips. Next add the raspberries and spoon batter into muffin cups.

5) Bake for 20 to 25 minutes. Let cool then dust with confectioners sugar and serve.

Chocolate Chip Muffins

from the Inn At The Park Bed & Breakfast, Louisville, Kentucky

2 Cups all purpose flour

1/3 Cup packed light brown sugar

2 tsp baking powder

1/2 tsp salt

2/3 Cup milk

1/2 Cup melted butter

2 eggs, lightly beaten

1 tsp vanilla

1/2 cup chopped walnuts

1 package of chocolate chips

1) Preheat oven to 350 and grease muffin pan or line with paper cups.

2) In a large bowl, whisk or sift together flour, sugar, baking powder and salt.

3) Beat eggs in a separate bowl, then add all wet ingredients until well blended..

4) Fold in chocolate chips. Next add walnuts and spoon batter into muffin cups.

5) Bake for 20 to 25 minutes. Let cool for 5 minutes and serve.

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]]> http://innthekitchen.com/wp/chocolate-raspberry-muffins/feed/ 3 http://innthekitchen.com/wp/gingerbread-pancakes/ http://innthekitchen.com/wp/gingerbread-pancakes/#comments Sun, 12 Dec 2010 00:03:20 +0000 admin http://innthekitchen.com/wp/?p=1663

I've been craving gingerbread this week and decided to try and make it into an acceptable breakfast ... other than a cookie dipped in coffee.  I've even been on the hunt for a gingerbread man pancake mold ... but I've only found cookie cutters which are a bit too small. Thanks to the Google Gods I did find eons of gingerbread pancake recipes.  So many I didn't know which one to try.  Some with raisins, some with currants, some with cocoa, but I just wanted to stick with a basic gingerbread pancake.

I eenie-meenie-minnie-mowed and clicked through on one of the first listings that came up.  I found one on CDKitchen.com and gave it a whirl (with a couple of my own modifications and additions  ... please take note).

So here's a holiday breakfast recipe that will be both memorable and delicious.

The full list of ingredients at the bottom of the post.  I later added an additional cup of flour, teaspoon of ginger and 1/4 cup of sugar.

Start with adding your dry ingredients to a large mixing bowl.

Next, add your wet ingredients to another bowl and whisk together.

During one of my health nut kicks a couple of years ago I had a nasty introduction to molasses.  You see, I thought it was syrup.  I was going to be healthy and low cal by adding that to my pancakes.  And I drenched my sweet little pancakes in the black, rust-flavored tar.  Yeah, yeah, go ahead and laugh.

My boyfriend was a champ.  He didn't complain. Ate them all.  Me ... I made some toast instead.

Molasses on milk.

My new art project.

Blend together.  Starting to look like chocolate milk, huh?   Don't drink it though.

Pour wet batter into your large  dry ingredients bowl with the flour, spices, etc.

You may have to scrape the bottom of the bowl a bit.  Molasses doesn't play nice with others.

Blend.

Well bah-humbug.  The batter was runny.  I dipped my finger in and took a taste. This was a no make-up-work-in-my-pajamas day, so I have no photographic evidence of the finger-licking.  But I'll tell you that it tasted like molasses.  Ugh. Now I'm feelin a bit scroogey.

I followed the recipe EXACTLY!   To a T!    (indecently, where does the phrase "to a T" actually come from?)

Anyway, it was a runny, molasses flavored mess.

So, I added a little more love that it needed.

An extra cup of flour.  That helped with the consistency.

Now to put molasses in its place and tweak the flavor.  I added an additional tsp of ginger and a 1/4 cup of sugar.

Mmm.  That helped a whole lot!  Dipped my finger again and now the flavor is more like a gingerbread cookie.  It's ready to go be made into round cake perfection.

A little butter.

A little batter.

A little bubbly.

Flip.

Now that's a leave-for-santa worthy pancake.  I could eat it like a cookie.  But instead of eating with my fingers I'll fancy it up with a bit of butter, maple syrup and festive star fruit.  And of course, a fork and knife.  Still in my pajamas though.

Enjoy!

Gingerbread Pancakes

Ingredients

2 1/3 cup all purpose flour

1 tsp ground cinnamon

1 1/2 tsp ground ginger

1/4 cup sugar

1 tsp baking powder

1/4 tsp baking soda

pinch of salt

1 1/4 cup milk

1/4 cup molasses

1 egg, beaten

3 tbsp vegetable oil

Directions

1) Combine the dry ingredients in a large mixing bowl.  (Flour, spices, sugar, baking soda and powder)

2) In a separate bowl, beat the egg  then add and mix together the milk, molasses and oil.

3) Add wet mixture to dry mixture and blend until combined.  Using a ladle or measuring cup, scoop 1/4 cup of batter onto  a hot greased griddle or skillet. You can use non-stick spray or butter. (I prefer butter for flavor)

4) Turn when bubbles form on the surface and the edges are golden brown.

5) Serve with butter, syrup and festive starfruit.

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]]> http://innthekitchen.com/wp/gingerbread-pancakes/feed/ 8 http://innthekitchen.com/wp/pumpkin-cheesecake-with-bourbon-cream/ http://innthekitchen.com/wp/pumpkin-cheesecake-with-bourbon-cream/#comments Wed, 17 Nov 2010 01:01:49 +0000 admin http://innthekitchen.com/wp/?p=1325

I once made this cheesecake on Daytime ... in under 4 minutes!

Now, that being said,  I don't recommend making this in 4 minutes ... you actually need about 45 minutes to put it all together and another hour to bake it.  But, if you've never made cheesecake before, don't be intimidated.  It's actually quite easy.  The hardest part is not eating all the creamy pumpkin-y batter right out of the bowl!

Chef Jim from the Mount Dora Historic Inn gave me a few extra little tips that gives it a little extra panache.  Follow along and I'll make you the star of your Thanksgiving dinner table.

Here's what you'll need ...

As long as you have the right pan, every thing else is a piece of cake.  Pun intended.  If you've made cheesecake before, skip down a bit. If this is your first time, then let me introduce you to the springform pan.

This nifty little inexpensive  dishware can be found at most large-we-sell-anything-and-everything-superstores.  You might also be able to find it at your local grocer.  "What exactly does it do?" you ask.  Well, it has a nice little hinge on the side that, when opened, releases the sides of the pan allowing you to display your cheesecake as a nice perfect whole cake rather than trying to dig it out with spoon. 

(Not that I've ever done that ... ah em.)

Here are the rest of the bits you'll need (full recipe and measurements at the end of the post.)

Some cream cheese, softened to room temperature.  And I do mean room temperature.  If you have a sunny little spot on your counter top, let it sit there awhile and catch some rays while you pull everything else out of your cabinets and refrigerator.  It may take a good hour for it to warm up.

warmed up room temperature cream cheese = easy + creamy cheesecake

cold cream cheese = chunky cheesecake + frustrated baker with sticky bits clogging up their mixer

Catchin my math here?

In addition to cream cheese, you'll need graham cracker crumbs, ginger snaps, butter, eggs, pumpkin pie spices, brown sugar, sour cream, a pinch of salt, and some BOURBON.  (You have to say that last ingredient with your best Southern accent, as if you've taken a swig or two) BOOOOOURBON.

*In my best fake Southern accent*

"Did I say BOURBON?  Why, yes, yes I did say Bourbon.  Pass me some whisk-eh!"

Cooking is always fun in my kitchen.  And while I may laugh and play with my fake Southern accent (as if you could hear me?) I do have a confession.  I don't drink whiskey.  I'm a wine girl.  So walking out of the liquor store with a brown paper bag wrapped around this teeny bottle had me blushing in the same way I did when I was 13 years old and running to the cash register hoping no one saw me buy my first box of "monthly supplies."  Girls, you understand.  Guys, you'll never know, so don't ask.

So, yes, I was blushing and looking over my shoulder to see if any of my small town neighbors would catch me buying whiskey before noon and start spreading rumors that I'd become a "drinkah."

But inviting Jack Daniels into my home for some Thanksgiving baking was the BEST decision I've made this week.  Just WAIT until you taste it.

Now that my confession is over with ... onto the good stuff!  Let's start with the crust, shall we?

For cheesecake, it's really easy.  Just 3 simple ingredients.  Graham cracker crumbs, pinch of brown sugar, and some butter.  Chef Jim suggested a little bonus ingredient. Ginger Snaps.  You can crumble up handful of these spicy cookies in your little food processor.

If you don't have a food processor, you can throw 5 or 6 cookies into a large zip lock bag and crush them with a wooden spoon to make some crumbs.

Now, I have to warn you, if you decide to go this route I will suggest you put the whiskey away.  Unless you want your family to find you in your kitchen with a bottle of bourbon smacking cookies with a spoon.

Just sayin.

Mix them all together ...

Thenn press the crumb mixture firmly into the bottom of the springform pan and up to the sides.  Pop it into the oven at 350 for 10 minutes and then let it cool on a wire rack while you mix the filling.

Step 1 is done.  See, wasn't that easy?

Now on to the fall ingredient that makes this cheesecake extra special ... pumpkin.

Pumkin actually holds A LOT of water.  So, if you want to keep your cheesecake firm, you'll need to soak up some of that water.  Chef Jim gave me a little tip for how to do that ... spreading it out on paper towels.  Simple white un-printed plain ole paper towels.  Fancy, huh?

Spread the pumpkin out onto a layer of 6 to 8 paper towels using a spatula.

When you've got it spread over the paper towel like icing, add another couple of layers of paper towels and press softly to absorb more of the moisture.

Next you want to mix or "cream" together the cream cheese and brown sugar.  Then add the pumpkin and mix some more.

Add your eggs, vanilla and spices and you've got your filling!

When it's all mixed together, scrape the edge of the bowl with a spatula ...

don't lick it ...

not yet anyway... and blend some more until it's nice and creamy.

Then, spread it out onto your baked graham and ginger crust.

Then bake at 350  for 45 minutes to an hour.

TIP! In other cheesecake recipes I've done, it usually calls for a "water bath" in which you wrap the bottom of the springform pan with tinfoil and place the cheesecake in a pan half filled with water while baking.  This is a little precarious because it's heavy ... and it's extremely hot water.

The purpose of the water bath is to keep the cheesecake moist and prevent it from getting dried out around the edges.

Well Jim said I could just stick a pan or bowl in separately and have the same effect.  He does this with his cheesecake as well as his souffles.  Well hallelluah!  I (we) don't have to fret over pulling a gigantic heavy hot "water bath" out of the oven.  Just let the pan/bowl full of water cool before removing.  Brilliant!  Wish I would have known this little short cut last time I made cheesecake.

Step 2 is done.  See ... easy!

Now the final step.

BOOOOURBON.

After the cheesecake is done baking, you'll need to let it cool for an hour and then place it in the refrigerator to chill (overnight or for a couple of hours)

These 3 ingredients will be your topping. A container of sour cream. (Why did I go "lite" on the sour cream, I don't know. Nothing else about his recipe is "lite" and the 20 calories I saved in using this one didn't make a lick of difference I'm sure. Thanksgiving is not for diets, after all. That's what New Years Resolutions are for.)

Add to the sour cream about 2 to 3 cap fulls of Bourbon and a whole lot of shug-ah.

Mix.

Taste.

Mmm.

Check out the Daytime Video here ... [video].

Pumpkin Cheesecake with Bourbon Cream

(from the Mount Dora Historic Inn)

CRUST

Mix together the following ingredients:

1 cup graham cracker crumbs

1/2 cups finely ground ginger snaps

1 tablespoon brown sugar

4 - 5 tablespoons melted unsalted butter

PREHEAT oven to 350°F.

Press crumb mixture into the bottom of a 9 inch spring form pan.  Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

CHEESECAKE FILLING

2 8 oz packages of cream cheese, softened and at room temperature

3 large eggs

1 can pumpkin puree

1 teaspoon pure vanilla extract

2/3 cup light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Note for Pumpkin:  Pumpkin holds a lot of water, so in order to make the cheesecake more firm you need to drain some of that water. One quick and easy way to do this is to layer 6 or 7 plain white paper towels and spread the pumpkin over the paper towels.  Next, layer 6 to 7 towels on  top of that and press firmly.  Once the paper towels are soaked through, remove top layer of towels and scrape pumpkin off the bottom layer with a spatula.

Filling: After draining the pumpkin, beat together cream cheese and sugar in large mixer bowl until fluffy. Beat in eggs and pumpkin then add spices, salt and vanilla.

Pour your filling on top of crust.  In order to keep the oven "moist" fill a separate cake pan or bowl half way with water and place on the bottom rack of your oven.  BAKE for 55 to 60 minutes or until edge is set.  Let cool for 1 hour, then cover and place in the refrigerator overnight.

BOURBON CREAM TOPPING

1 container (16 oz.) sour cream
1/3 cup granulated sugar
1 teaspoon bourbon (can also use vanilla in place of bourbon)

Beat together sour cream and sugar.  Then add teaspoon of bourbon.  Spread over top of cheesecake or serve on the side.

###

There was one particular spice that I didn't have in my pantry, and while I was shopping for ingredients my jaw it the floor at the price ...  Cardamom.  There was only one brand in our local grocer that carried it and the sucker was 12 bucks.  Sheesh.  Well, if it's expensive, it must be good, right?  This inspired me to do some research.  What's the story behind this pricey spice?  I googled it and found that my $12 bottle was a bargain.  Some spice shops online were charging upwards of $67.  I've just renamed this recipe Fall Harvest Food of the Gods.

Wikipedia says ... "Green cardamom in South Asia is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom." The spice includes volatile oils such as camphor, eucalyptol, and limonene.  Some sites reported it to be used in Ayurvedic medicine and also an effective aphrodisiac.

Well no wonder it's so dang expensive!  It's a absolute cure-all.  Next time I get sick I'm baking some of these babies instead of taking NyQuil.

On with the recipe ...

Hmm.  After taking a glance at this photo,  it looks like I went overboard with the cinnamon again.  Good thing it wasn't with the cardomom!  No ... wait ... it's the pumpkin pie spice that's the big mound in the middle.  They call it "spicy" pumpkin muffins for a reason!  There is almost as much spice as there is flour.  I have a full list of ingredients with the recipe at the bottom of the post.

The stars of this show ...

Cream Cheese.  Take an 8 ounce block and cut it into 12 little cubes.

And of course, the spices.  They even smiled for the occasion.

Add your dry ingredients to one bowl.  Starting with flour ...

The menagerie of spices ...

A whoosh of dark brown sugar ...

And then add your "wet" ingredients to a second bowl.

Starting with canned pumpkin (plain, not the pie filling)

A little oil.  I had to hold this with two hands as I was starting to get messy and lost my "no slip" grip in my fingertips.

Molasses.  I have a funny confession about molasses.  During my go-green-all-natural-hippy phase (I'm still eco-friendly, but lite) I decided I was going to try molasses instead of syrup on my pancakes.  I had been using maple, which is natural but high calorie.  I thought this would make a low-cal natural alternative.  Buwhahahaahahahahah!

It was my first time trying the tar-like sap.  Took me a year to try it again.  But only in it's proper use as a "blended" ingredient.

Buwwwahhhahahahah!

I'm laughing so hard I'm crying.  Enough with the self-deprecating confession.  Needless to say I didn't lick this bowl.

Add two eggs, a cap full of vanilla and whip together.

Then add to your BIG bowl of dry ingredients and whip together some more.

Spoon into muffin cups.  If you know a non-messy trick to doing this, please let me know!

I usually just wipe down the pan with a wet paper towel to erase the splatter.  I know on TV and in cookbooks it always looks so neat and tidy ... but I bet the reality is there is someone just behind the camera wiping down the messy spoon drippings too.

Press the cream cheese cubes into the center of each muffin cup.  Resist the temptation to pop them in your mouth.  Resist!

Sprinkle with chopped walnuts and pop em in the oven at 350 for 20 to 25 minutes.

Voila!  Spicy Pumpkin Muffins. Fall Harvest Food of the Gods.

B Street House Bed & Breakfast

Spicy Pumpkin Cream Cheese Muffins

Ingredients

8 oz cream cheese

1 1/2 Cups flour

1 Cup dark brown sugar

2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp cardamom

1/2 tsp baking soda

1/2 tsp salt

1 Cup cooked or canned pumpkin (not pie filling)

2/3 Cup vegetable oil

2 large eggs

1 tsp molasses

1/2 tsp vanilla extract

1/3 Cup chopped walnuts

Directions

1) Preheat oven to 350 degrees.  Grease or spray with butter-flavored oil spray 12 muffin tins or line with paper baking cups.

2) Stir together the dry ingredients in a large bowl.  Mix together the pumpkin and wet ingredients.  Stir into dry ingredients until blended.  Fill muffin tins 3/4 of the way full.

3) Divide cream cheese into 12 equal portions.  Put one portion in each muffin in the middle of the muffin batter, pressing down.  Sprinkle with chopped walnuts.

4) Bake at 350 for 20-25 minutes or until a toothpick comes out clean from the muffin part.  Let cool for a bit then serve!

###

]]> http://innthekitchen.com/wp/spicy-pumpkin-cream-cheese-muffins/feed/ 12 http://innthekitchen.com/wp/biramisu-part-3-assembly/ http://innthekitchen.com/wp/biramisu-part-3-assembly/#comments Tue, 14 Sep 2010 02:07:59 +0000 admin http://innthekitchen.com/wp/?p=2769 In my previous post, I mentioned that I needed to get the story about the Blackwater Porter label over a brew.  I do love good tweetable trivia and a good beer!  Well, I got the story and my previous assumptions made for a pretty embarrassing moment!

This weekend, my friend, Janice, was in town and I wanted to share with her my passion for experiencing local flavor. She's typically a SoloTraveler, but was excited to catch up after our trip to Mexico and interested in seeing the side of Orlando that tourists usually don't venture to.  So I drove her off the beaten path a bit to the Tap Room at Orlando Brewing so we could taste some local beer.

Our flight included Blackwater Porter, Eminent Domain, Pompous Ass and Pelican Stout.  My favorite is still the Blackwater Porter.  Light, coffee scented and refreshing.  Janice had a hard time deciding which of the later 3 were her favorite.

Just as we were preparing to leave, John Cheek, president of Orlando Brewing strolled up to say hello.  This was impeccable timing as Janice had a lot of questions about the brewery that I didn't know the answers to.  Who better to ask than the man that started the establishment?

Since I had sipped a few beers, the "think-before-you-speak" part of my brain had been turned off.  I piped in and asked, "So, what's the story on the crazy looking bearded hillbilly on the label of Blackwater Porter?" John says, "Well, he's actually standing right over there.  He's one of the partners here at Orlando Brewing." I immediately bit my lip ... sank into the bar stool ... and tried to crawl under the counter.  (Open mouth, insert foot, chase with a beer.)

His name is Gene and he is a real person, not just clip art used for a label.  Gene's in charge of beer distribution and gave Janice an I the history on all their beer labels.  His story about the gold panning was a fun one.  About 20 years ago he and some friends decided it would be an exciting camping trip.  After buying all the necessary supplies, taking pictures in the depths of some mines, enduring weather so cold that the pillows froze to the side of the tent, they found less than a palm-full of gold nuggets.  If this story were a credit card ad, it would have gone something like this ...

Camping equipment ... $3000

Emergency room visit for frost bite ... $1000

Spending time outdoors with your buds and only finding $30 worth of gold nuggets... priceless.

Well, here's the last little nugget you need to make Biramisu.

Starting with ... the cookie ...

They create almost everything by hand at The Portobello.  Remember the pasta from Biramisu Part 1?  I asked Chef Steve to tell me how much pasta they make every day.  He said it looked like a 50 1lb piece of chewing gum before they shape it.  My running buds and I could certainly put a dent in that.  We'll have to go there for a little pasta-palooza party before our next long distance run.  And since we're getting up to 18 and 20 miles, I think we deserve a little dessert!  Dessert!  Ah ... back on topic ...

The last part of the biramisu recipe is the lady finger biscuit which essentially includes eggs, sugar, flour, vanilla, baking power ... and ... their secret ingredient, orange zest.  The orange zest really brings out the flavor of the beer.

Now, I can't actually *give* you the recipe for their lady finger biscuits.  This is the one part that remains a secret.  So you'll have to go to The Portobello to taste the real thing.  Chef Steve says you can save some time and substitute with store bought lady fingers.

One tip I can give you is to change the shape.  A round lady finger (biscuit) will fit quite nicely into a beer glass for serving.  Use a round cookie cutter to make them the size you need.

Next, play with your food and eat the left over o-rings ...

Using two different sizes helps the biscuits fit the tapered shape of the glass.

Now ... the beer!

Pour the remaining beer reduction into a wide, but shallow, bowl.   (Hopefully you didn't use it all as pancake syrup.)

Place the cookies into the reduction and let them soak for a bit.  They should start getting heavy with beer and start to sink.

When they start to sink, flip them over.

I know, I know, you're jealous of the biscuits that get to swim in beer reduction.

I can only imagine the grunts my beer-loving guy friends are making right now.

Layer the biscuits and cream into the dish you'll be serving them in.  Preferably, since it is BEER-amisu ... a beer glass!

Top it off with some whipped cream and skim off the top so that it looks like a frothy beer.

And there you have it.  Biramisu made with the incredible tasting Blackwater Porter ... slightly coffee tasting ... somewhat malty ... and definitely delicious.

If you're in Florida this month and interested in testing what I keep calling the  "coffee"  beer, then check out Oktoberfest at the Tap Room.  It's the kind of hidden gem that only the locals know about and is a great way to celebrate the Fall season!

I'll be there!  Will you?  If you go ... tweet me @TravelBlggr

If you want to print this recipe without all the photos ... click here:  Biramisu

Do you know which brewer does NOT supply beer for Oktoberfest?  Comment below ...

--Rachelle

I guess I've gotten to the point now, after creating many a recipe (and screwing up a few dishes to boot) where I can take a peak in my fridge, throw together some ingredients and make something good.  Of course, one can never go wrong with bourbon.  It just sounds good.  Even better with a slow southern drawl ... go ahead and try it ... I'll wait ...

buuuuuuh bon.

That's right brath-ah's and sist-ah's ... this is my sweet tooth revival.

This got me thinkin about a good old southern accent.  I used to work with a girl from Alabama that could insult you seven different ways to Sunday, but her tone would have you tricked into thinking she just invited you to her house for coffee.  And then there are guys out there like Matthew Maconahay, that even without his devilish good looks could talk a girl he just met into doin somethin she woudn't wanna write home about.  Just sayin.

Out of sheer curiosity, I Googled "southern drawl" and this is what I found ...

They actually label it "Southern American English" or SAE.  It's characterized by R-dropping, use of the circumfix -in' (as in hootin' and hollerin'), and my favorite ... "yonder."   They also describe gliding vowels as a diphthong.   My thought was, "ah whaaaht?  A dip-a-thong?" I'm just gonna leave that alone.  But we'll make today's post fun by writing in an SAE accent.  It will sound sweeter.  And will probably make you hungry.  Play along with me now y'all and read it aloud.

The weekend of the Kentucky Derby, some friends-o-mine were makin mint juleps an had a gigantic bottle of whiskey on hand.  It was so enormous, that, despite the fact there were at least 10 people at their derby party garage sale coolin off with a mighty minty drink ... I'm sure they'll be plenty left that'll last until next year's derby.  I didn't think they'd mind (or even notice!)  if I stole their normal sized bottle of Jim Beam for some recipe experimentation.

On to the experiment ...

Grab y'all some peaches and a big ole loaf a bread and start layerin it all in a large bakin dish or pie pan. (This reminds me of my former boss and friend that would say "pah" instead of "pie."  She said I pronounced it "pye" instead of the proper "pah."   I do admit though, the way she said "pah" sounded like it had less calories and tasted better than pie.   Potato ... potahto ... )

Then whip togethah about a dozen eggs, a cup of milk, a cap of vanilla, some sug-ah ...

And a splash of bourbon ...

okay ... maybe a little more than a splash ...

Pour the whisked whiskey egg-y mixture over the bread and make sure all the dry ingredients get good and soaked.  You can even make this ahead of time, cover it, and let it sit in the fridge to allow the bread to absorb every last drop of the egg-y mixture.

If you are pressed for time, press the bread down with your finger.  *wink*

Sprinkle with some brown sugar.  Oh, wait ... I meant brown "shug-ah" ...

Bake at 350 for 55 minutes ... let cool ... then serve!

Several friends had texted, Facebooked and tweeted me about entering the Paula Deen recipe contest, and this is one dish that could definitely get better with cream cheese!

See how I made it in the video at the top of the post.

Bourbon Peach Bread Pudding

from Inn The Kitchen

Ingredients

And actually, it's not far off from what was the original recipe for French toast in the 1600's.  According to the Oxford English Dictionary,  back then it was made with day old bread, wine, orange juice and sugar.  Mmm.

So let us begin ...

BAKED CINNAMON FRENCH TOAST

from the Inn at Harbour Ridge, Osage Beach MO

(Serves 6 or more)

12 slices cinnamon swirl or cinnamon raisin bread (Pepperidge Farm)

1/4 cup butter or margarine

9 eggs

1 quart milk, whole milk preferred

2 cups whipping cream

1 cup sugar

1 1/2 tsp. Vanilla extract

1 TBS Grand Marnier or Chambord

Warmed preserves to compliment liquor

1) Grease 13 by 9 by 2 baking dish.  Then add six slices of bread.

2) Butter remaining bread and place with butter side up over bread in pan.

3) In a mixing bowl, beat eggs and add milk, cream, sugar, and vanilla.  Mix well and pour over bread. Let stand overnight.

4) Place the dish of French toast in a larger baking pan to form a water bath. Pour boiling water into larger pan to a depth of 1".  Bake, uncovered at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.

5) Serve with preserves, whipped cream and your favorite coffee.

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This savory and filling breakfast is a creation of the Rabbit Hill Inn located in Lower Waterford, Vermont.  It's a simple, quick and elegant recipe that would  make a perfect savory pairing with the heart shaped strawberry stuffed French toast for romantic Valentine's Day breakfast in bed.

And speaking of romance and Rabbit Hill Inn, Peter Greenburg said, "Your room could act as an aphrodisiac,"  and Cooking Light Magazine stated they had, "sensual amenities to set the mood."  Whoa.  And I was just considering going up for just a plain ole cooking class.  I'm such a kitchen dork.  But then again ... a cooking class could be hot!

If you haven't yet made Valentine's Day plans, here's a way you can bring one of Travel & Leisure Best 100 Hotels Worldwide into you're own home.

Let's start with the puffed pastry.   Yes, this is what my groggy eyes at 6 am mistook for pie crust when I created an Egg Snafu.  So here it is in all it's glory ... Puffed Pastry.  You can find it in your frozen foods section at your local grocer.  Just don't mistakenly pick up pie crust.

Start with a dozen eggs scrambled with about a 1/2 cup of heavy cream.  If you've never had scrambled eggs made this way ... taste a little bite.  You'll never make them without heavy cream again.  Ever.  It's the secret to making them creamy, fluffy and light.  BUT ... not light on the calories.

And "Cooking Light" wrote about Rabbit Hill?  How do they make these delish recipes without some serious calories!?

Cook them until they're set ... but still a little wet.  You're going to bake them too and don't want them to dry out.

Spoon your scrambled eggs into the center of a puffed pastry sheet.  This pastry sheet seemed a little small for a dozen eggs, so next time I'll either cut the recipe in half or make two strudels.

Cover in shredded cheddar cheese.

Roll the pastry into a cylinder.  I had imagined that this would come out more like a spiral of puffed pastry rather than a burrito shape.  Perhaps I need a longer pastry sheet for that effect.

Take a pastry brush and "glue" the edges together with just a touch of water.

Then brush with melted butter and set in the oven to bake for 25 minutes at 350 degrees.

Next ... the spinach.

When we tried this with the Egg Snafu, I wrote down the recipe.  I should have printed it because I missed one vital word ... blanched.  Now, I must admit, I didn't quite know what "blanched" meant.  So I googled it.  I google everything I make in the kitchen.  I found this lovely step-by-step instructions on blanched spinach.

And then I blanched my own ...

Start with boiling water.  Add a whole bag of spinach.  Yes, I said a whole bag.  It dwindles down to nothing when you're done.

After the spinach has turned a bright green, about 30 seconds to 1 minute, remove the spinach with a slotted spoon and add to an ice bath.

Sounds fancy and pampered to give food a bath, doesn't it?  Well, maybe "tortured" spinach is a better description.  This whole process reminded of my last ski strip to Steamboat Springs, CO, where we did some of hot-tubbin and snow-dippin.  That's when we've had one or two beers in the hot tub and think its smart to run out and dip our bathing suit clad bodies in freezing cold snow.  Or similar to sitting in a bath tub full of ice and water after a 22 mile run.  I can only imagine the spinach wants to yell and scream profanities as loudly as I did.

Remove the spinach from the ice bath with clean hands and squeeze all the water out until you are left with a ball of spinach.

Add the blanched spinach to a food processor with 1 cup of heavy cream.  Add salt and pepper to taste.  I also added a pressed garlic clove.

Blend.

Add the puree to a sauce pan on medium heat and reduce by 1/3 of it's volume.

The strudel bakes to golden perfection during the time it takes to whip up the Spinach Cream.

Slice and serve.  Mmm.

Now, about those cooking lessons with Chef Matthew ...

--Rachelle

Cheddar Egg Strudel with Spinach Cream

from the Rabbit Hill Inn, Lower Waterford, VT

Ingredients

1 sheet puffed pastry, room temp

1/2 cup shredded cheddar

1/4 cup canola oil

1 cup heavy cream

12 eggs beaten with 1/2 cup heavy cream

2  tbls melted butter

1 cup blanched spinach

salt & pepper to taste

For the Strudel

1) Preheat oven to 350 (convection oven) or 400 (standard oven.

2) Heat 1/4 cup canola oil in a large non-stick saute pan.

3) Cook eggs over medium high heat scrambling them until barely set.

4) On a small sheet or cookie pan lay out puff pastry.

5) Place eggs straight along center of pastry sheet.

6) Top with cheese and roll pastry into a cylinder.

7) Brush with butter and bake until golden brown, about 20 to 25 minutes.

For the Spinach Cream

1) Puree 1 cup of spinach with 1 cup of heavy cream.

2) Add salt and pepper to taste.

3) In a sauce pan, reduce by 1/3 the original volume.

4) Serve over strudel.

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Now, when Chef Jim said he was making "stuffed" French Toast, I imagined two thick slices of some soft bread sandwiched around ricotta and raspberry.  But he goes extreme.

Gigantic.

HUMONGOUS.

COLOSSAL!

One slice of bread ... that is literally ... the size of a whole loaf. Whoa.

And he says he made this bread from scratch too ... but I have to see that live and in person to gather photographic evidence to believe it.  It's just too perfect.  Gives me a baking complex.

My next question to him was, "how in the heck do you get it to cook all the way through?"  To which is reply is, "watch and learn young grasshoppah ..."

Try out his recipe and drool over the photos Jaden took of the whole process.  And yes, it tastes just as good as it looks.

Ricotta and Raspberry Stuffed-French Toast

INGREDIENTS

Photos by Jaden Hair

2, Loaves Italian Sandwich Bread (not too crusty, more doughy)

Filling
6, Ounces of  Whole Milk—Ricotta Cheese
4, Ounces of Red Raspberry preserves

Cream (French Toast) Mix
8, large eggs
2 to 2 ½ cups of ½ and ½
2, teaspoons vanilla extract

PREPARATION

1) Blend Ricotta and Raspberry preserves in a large bowl

2) Slice loaves on a 2 inch bias (slanted), about 20 degrees or to preference, and

save end pieces for a Strata—another breakfast fave!

3) Cut a slit length wise across the top of each piece of bread (corner to corner), and place on a cookie sheet covered in tin foil for easy clean up

4) Spoon mixture into bread pockets and set on cookie sheet so opening is facing up—this helps to keep filling from oozing out

5) Make cream mixture by whisking together the eggs, cream, and Vanilla extract—use a large bowl for this

6) Roll each, stuffed piece of bread in the cream mixture until just wet—do not over saturate, then place pieces on a cookie sheet (slit up), and drizzle remaining cream on top

7) Cover with saran wrap and allow to sit overnight—this allows the bread to surrender to the cream.

COOKING PROCESS

1) The following morning carefully unwrap your uncooked French toast and roll the tops in the remaining cream to wet—set aside

2) Preheat for 10 minutes an electric griddle (275 degrees) —very important to use an electric griddle—they cost about $30.00 and they are fantastic for Pancakes, French toast, Blintzes, etc.

3) Preheat your oven to 400 degrees

4) After the griddle is preheated, coat with cooking spray

5) Brown French toast (about 3 minutes for the first side and 4 minutes for the second side—check by tilting the French toast with spatula every minute or two to ensure they do not burn

6) Place on a (Baker’s Secret) cookie sheet covered with tinfoil and bake in oven (400 degrees) for 5 to 6 minutes per side.  These double-layered cookie sheets (Baker’s Secret)—are readily available at your local grocer—prevent the bottom of your toast from burning

7) Powder sugar on each plate and then on French Toast

8) For presentation, you can slice extra strawberries on either side of plate; personally though, I like to plate the French Toast with bacon or kielbasa (Mmm…

healthy).

9) Serve with your   favorite syrup and butter

Note: As this dish is finishedin the oven at 400 degrees for about 10 to 12 minutes, the outer surfaces of the French toast should be pastry-like (crispy, not burned) to the touch.  If not, than it should be baked a bit longer.  If you do not have a double-layered cookie sheet, use two cookie sheets (nested—one on top of the other), this is not the best method; however, it will help.

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