Today’s brunch: Cereal Coated French Toast, I-Think-I-Was-Dreaming Sweet Potato Browns, Raspberry Sorbet Bellinis, Vegetarian Bacon.
As I mentioned in my last post, we had Bo and Bendi as visitors last night, and Sunday was to be a day of Epic Brunch and either movies or board games.
Charlie slept very late today, so Bo and I left Bendi to entertain himself and ran around to different stores gathering the ingredients we’d need. Since then, we’ve been cooking and drooling in anticipation of the wonderful creations that are about to happen.
Cereal Coated French Toast
We saw this on a TV program one time on the Food Network. The owner of a cute little restaurant somewhere far away from here made it, and it was far away enough that we would never end up there, so we decided that one day we would have to make it ourselves.
I’m usually not a fan of french toast because most places make it too eggy, and honestly, if I wanted eggs and toast, I would make an omelette with a side of toast. So, if you want your french toast to be eggy, you’ll want to add an extra egg to this recipe.
1 1/4 cups milk
1 teaspoon vanilla
1 teaspoon cinnamon
1 loaf thick sliced soft white bread
4 cups quasi-crushed Honey Graham Oh’s
vegetable oil for cooking
Beat eggs, milk, and vanilla together. Stir in cinnamon.
Heat a pan to medium before adding the fat. This allows the pores of the pan to open up to accept the oil so that things don’t stick. Once the pan is hot, add a little bit of oil, coating the pan.
Dip a slice of bread in the egg mixture, coating thoroughly. Next, dip the bread in the crushed cereal (you may want to use a separate plate for this so the rest of the cereal doesn’t get soggy in the process). Transfer the slice to the pan and cook on each side until brown, probably about 3 minutes per side.
We’re serving with blueberries on top! You may want to serve with whipped cream.
I-Think-I-Was-Dreaming Sweet Potato Browns
These, I think, actually came to me in a dream. Last night, before bed, we’d talked about making the french toast and vegetarian bacon, and sometime in my sleep I came up with the idea of making hash browns, too. Usually Charlie makes some delicious oven potatoes, but in my dream, I imagined sweet potato hash browns, of the shredded variety. When I awoke and proposed my idea, Bo was all about it, and we modified it a bit to include a variety of white potatoes and sweet potatoes, with rosemary and paprika. Instead of frying them, which is higher in fat and usually turns out very messy, we decided to bake them in the oven.
1 large sweet potato, peeled and shredded
1 large russet potato, peeled and shredded
2 teaspoons olive oil
1 1/2 teaspoons paprika
1 egg, beaten
2 teaspoons rosemary, ground with mortar and pestle
salt and fresh ground pepper to taste
Preheat oven to 375 degrees. Prepare a baking sheet with a sheet of parchment or sprayed lightly with olive oil.
Combine all ingredients in a large bowl, mixing thoroughly so that the potatoes are coated in the oil and egg. Form patties about 1 1/2 inches across,
The patties will be somewhat loose, but the egg will help bind it together. Transfer it back and forth between your hands a few times to smush it together.
Bake until the edges are brown, flipping once in the middle, possibly adding 2-3 minutes of low broil at the end for extra crispiness.
Makes about 24 patties.
Raspberry Sorbet Bellinis
Extra Dry Champagne
Ciao Bella Raspberry Sorbet, or other premium fruit sorbet of your choice
Bo likes to stir up the puree and then top it with the champagne, but I like to let the sorbet just melt into my glass, in hopes of getting a mouthful of cool, undissolved refreshment. So for my version, pour a glass of champagne, and top with about a tablespoon of sorbet. Let the sorbet melt into the bubbly for a delightful brunch treat. Fancy glasses optional – we served ours in these glass mugs that we got at a garage sale in Virginia for ten cents each.