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/mozzarella-date-appetizer/ http://innthekitchen.com/wp/mozzarella-date-appetizer/#comments Sat, 04 Dec 2010 22:10:19 +0000 admin http://innthekitchen.com/wp/?p=3199 Rachelle teaches Daytime Hosts Dave & Cindy how to make a recipe she learned from Chef Oscar at Hacienda Tres Rios. Perfect for Fall and Winter entertaining and parties, this sweet and savory appetizer includes dates, onion, walnuts and mozzarella.

MOZZARELLA ROLL RECIPE

Ingredients

16 oz. mozzarella cheese

5 pieces of dates

1 tablespoon chopped red onion

½ tablespoon olive oil

1 tablespoon chopped walnuts

Fresh lettuce for garnish

Pepper

Ingredients for sauce

12 oz. Heavy cream
1 oz. Balsamic vinegar
Salt and pepper to taste

Ingredients for sauce 2

12 oz. Heavy cream
2 tablespoons Parmesan cheese
Salt and pepper to taste

Procedure

In a saucepan plan, add the oil and chopped onions.  Saute until the onions caramelize and brown.  Then add the dates and nuts, a little salt, mix together and let it cool.

In warm water, place the mozzarella to soften.  Knead with your fingers to achieve a circular shape.  Place the filling in the center and close the rolls in form of a package.

For the sauce mixes, the ingredients are added separately to obtain a white sauce and a brown sauce.

Decorate the dish with the sauces, place the mozzarella rolls and finish with the lettuce.

Prepared by Chef Oscar Orbe

Executive Chef and Director of Food & Drinks

Hacienda Tres Ríos Resort

OTHER STORES FROM TRES RIOS

SENSE ADVENTURE

HOW TO EAT A CRICKET

TEQUILA-JITO

HAMMOCK PHOTO ADVENTURE

WISH YOU WERE HERE: RIVIERA MAYA

(Disclosure:  What's up my apron?)

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!

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]]> http://innthekitchen.com/wp/spicy-pumpkin-cream-cheese-muffins/feed/ 12 http://innthekitchen.com/wp/spiced-apple-walnut-bread/ http://innthekitchen.com/wp/spiced-apple-walnut-bread/#comments Thu, 24 Dec 2009 17:50:50 +0000 admin http://innthekitchen.com/wp/?p=1724 I'm so glad I finished all of my holiday shopping ... ah em ... I wouldn't say "early" ... but at least it's now Christmas Eve and I'm able to spend the day relaxing at home, baking and getting ready for family and friends tomorrow.

This recipe is perfect for enjoying with a cup of hot chocolate and warming up on a cold day.  And, oddly enough, it actually comes from a bed & breakfast in the warm tropical island of Key West, the Grand Guest House.  If you'd like to warm up even more on this cold winter morning, transport yourself to Key West with these two awesome videos by Vanessa ... Grand Guest House Video, and Scott's Sunset ...

On with the bread!

I love to bake.  It's one thing I actually do pretty well.  It also gives me a chance to use my clay baking stoneware which makes me feel more down to earth/natural/eco-friendly in a really weird way.  Especially since the only organic thing I used in this recipe was Cinnamon.  But I digress.  Must have too much Baileys in my hot chocolate this morning.

Here's what you'll need to make a Spiced Apple Walnut Bread ...

Let the butter soften to room temperature and then slice up to make for easy blending.

Add the flour ...

Some cinnamon ... well ... actually ... A  LOT of cinnamon ...

"Mt" Cinnamon ... they don't call it "spiced" bread for nothin!

Little free plug for Arm & Hammer.  Really ... do they have any competition?

Must be nice.  Don't notice any other baking soda's at the grocery store.

Pinch of salt.

Tangent: Now, when I made the breakfast pizza, I asked my boyfriend to pick up a wad of pizza dough from our local pizzeria and he looked at me like I had two heads.  A couple of nights ago, I asked him to put a dollop of sour cream on my chili and, again, he looked at me like I had two heads.

A pinch, a dollop and a wad are all perfectly acceptable units of measure to me.

Pour in the applesauce ...

"Technically" the directions say to pulse this all in a food processor.  My food processor is only big enough to make a small bowl of pesto ... definitely not big enough for bread dough!  Don't know how that changes things.  Maybe it wont rise or be as fluffy.  Still tasted pretty darn good though.

Blend ... breathe in the scent of cinnamon and apples ... Mmm ...

Scrape the bowl to make sure you get all the chunky bits ...

Add the walnuts ...

Blend again ...

Lick the beater, the spoon, the spatula, the bowl, your fingers ...

Dress up your bread pan with some oil, flour and sugar.  A bit more than a pinch, more like a dollop.  Except sugar really doesn't dollop ... so it's more like a large sprinkling.  Again, an acceptable unit of measure.

Another free plug for Dixie Crystals.  See ... this is why I usually pour out all the ingredients in dishes first!  But I was feeling a little lazy today.

Tangent: I had a cat named Dixie Crystals once.  A pretty white Siamese with blue eyes.  I was working in marketing for agriculture at the time and had a meeting with some sugar farmers.  She was a little kitten they had on the farm that jumped in my lap at the meeting, so they thought I should take her home.  My apartment at the time didn't allow me to keep her, so my parents adopted her.  After climbing curtains, bookcases, tv stands, and human legs ... she's been re-named Punky.  I shall start my own brand of sugar one day with a cool cat logo and call it Punky in her honor.

On with the bread ...

Make sure your pan is well sugared ... it creates nice sweet crispy bits on the crust.

Once your bread pan/stone is nice and sugared-up, fill it with your batter and bake at 375 for an hour.

Yes, that is a polka-dot apron and knee-high striped socks that you see on the left.  I guess I was just having a "Punky" kind of a day ... not normal for me at all.  I'm usually more of a conservative kinda gal.

Mmm ... warm, butter-meltin, spiced applesauce walnut bread.

Spiced Applesauce Nut Bread

from the Grand Guest House, Key West

Ingredients

1/2 cup safflower oil OR 1 stick unsalted butter

2 large eggs

1 cup sugar

1 1/4  cups applesauce

1 1/2 cups unbleached all-purpose flour

4 tsp cinnamon

1 1/2 tsp allspice

1 tsp baking soda

1/2 tsp salt

1 cup walnuts

Directions

1) Place rack in center of the oven and preheat to 375.  Grease and sugar 6 1/4 cup (1.5 L) loaf pan.

2) Process all ingredients in food processor for 5 seconds.  Scrape work bowl and pulse to combine 1 or two times.  Do not over process.

3) Transfer to prepared pan and bake until toothpick inserted in center comes out clean, about 55 to 60 minutes.  Leave in pan for 5 minutes, then turn onto a wire rack to cool completely.

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]]> http://innthekitchen.com/wp/spiced-apple-walnut-bread/feed/ 5 http://innthekitchen.com/wp/sweet-potato-muffins/ http://innthekitchen.com/wp/sweet-potato-muffins/#comments Wed, 09 Sep 2009 16:19:46 +0000 admin http://innthekitchen.com/wp/?p=583 The thing I love most about Fall ... well, besides the cooler weather, holidays, festivals, and everything decorated in my favorite color (orange) ... is the spices.

Clove. Cinnamon.  Nutmeg.  Allspice. Ginger.

They all seem to bring with them a feeling of comfort and warmth.  For the next three months I'll be baking up a storm using every combination of these delightful spices.

As much as I like to hover over my hot cup of coffee and savor the morning, some days are a little more rushed than others.  This recipe is perfect for one of those days where you crave the soothing feeling of being wrapped up in a warm blanket lingering over a hot beverage ... but in reality you have to get out the door quick.  Take a couple of these wholesome treats with you for a boost of energy you'll need to face the day.

This recipe for Sweet Potato Muffins was sent to me from  Mitch at the Beaufort Inn in South Carolina.  He's had a lot of practice making breakfast over the years, even before life as an Innkeeper.  Sundays used to be his only day off and he would make something delicious in the morning for his daughter and a houseful of her friends.  Lucky girls!

Here's what you'll need ...

Here's what you'll need ... 2 cups white flour, 1/2 cup freshly ground flax seed, 1/2 cup honey, 1/4 teaspoon baking soda, 2 teaspoons baking powder, 1/2 tablespoon ground cloves, 1 tablespoon ground cinnamon, 1/2 cup oil, 2 cups baked/peeled/cubed sweet potato, 2 eggs, 1 cup chopped walnuts, 1 cup dried cranberries.

Mix your dry ingredients together into a large bowl.

These are the little boogers you have to watch out for.  Flax seeds.  They're what makes these little muffins wholesome, hearty, filling and delish ... but don't over indulge our you'll experience what I call a flax-itive.

I grind mine in a coffee grinder.  It does the trick pretty good.

After grinding the flax seed, add them to your flour and spice mixture and mix well.

Next, beat the eggs in a separate bowl.

Add your eggs, oil, and honey to the flour/flax/spice bowl.

This is going to get real thick, real fast.  I don't recommend using a mixer or beater.

Instead just a fork will do and fold the batter together.

The honey combined with the flax seed makes this a thick and hearty stick-to-your-gut kind of muffin.  No fluffy pastry here.  This is a get outside and go hiking-climbing-fall-leaf-collecting-pumpkin-picking kind of breakfast.  Eat your heart out Kashi.

I had to resist the temptation to puree the sweet potato.  Add them cubed, not mashed.  They melt down a little and give it a moist texture.

Fold in the nuts, cranberries and sweet potatoes.  Do you feel like you're making your own super food bar yet?  The recipes I post are usually not the healthy kind.  Bookmark this one for when you get into the thick of the holidays full of butter and sugar and crave a less guilt-ridden snack.  Just remember ... don't over indulge.

Scoop the gooey wholesome goodness into greased muffin pans.  I like to add a little flour too.

I makes em pop out really easy and creates a little crust on the edge.

This batch of batter almost made 2 dozen small muffins.  You could also make 12 really gigantic ones ... just add a little more time to your baking.

Let cool on a wire rack and enjoy!

Sweet Potato Muffins

Ingredients

2 Cups white flour

1/2 Cup freshly ground flax seed

1/2 Cup honey

1/4 tsp baking soda

2 tsp baking powder

1 tbsp ground cinnamon

1/2 tbsp ground cloves

1/2 cup oil

2 cups baked, peeled, cubed sweet potatoes

2 eggs, beaten

1 cup walnuts

1 cup dried cranberries

Directions

1) Preheat oven to 375 degrees

2) Using a wire whisk, mix dry ingredients (flour, baking soda, baking powder, flax seeed and spices) in large bowl.

3) Blend in beaten eggs and honey and mix well.

4) With a spoon mix in sweet potato cubes, walnuts and cranberries.

5) Separate into greased muffin pan and bake for 20 to 30 minutes.

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