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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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hay gentlemen this will defently get the weekend off to a great start if you serve that special someone in your life this .....who knows what else the morning might bring.....hahahahha.......;-)~~~~~~~ Ingredients:
lost bread, a.k.a. french toast |
2 eggs |
1 cup sugar |
1 tablespoon cornstarch dissolved in a splash of water |
1 cup whole milk |
1/2 teaspoon freshly grated nutmeg |
8 slices stale white bread or 6 slices thick cut stale bread |
butter, for griddle pan |
warm maple syrup, powdered sugar, cinnamon sugar and/or fresh berries for topping |
three berry compote, recipe follows |
preheat nonstick griddle or skillet over medium heat. beat eggs very well, add sugar and beat again. add cornstarch in water and beat that in, then add milk and nutmeg. coat bread thoroughly in egg-milk mixture. lightly butter hot pan with butter nested in paper towels. add bread to the pan and cook slowly, 3 or minutes on each side, 2 to 3 slices at a time. serve hot with your favorite toppings or three berry compote |
three berry compote |
1/2 cup sugar |
1 lemon, juiced |
1/2 cup water |
1 pint strawberries, sliced |
1 cup raspberries |
1 cup blackberries |
1/4 cup maple syrup or honey |
combine sugar, lemon and water in a small sauce pot. over moderate heat, dissolve sugar into water. stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. reduce heat and simmer 7 or 8 minutes. remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. thicken syrup 5 minutes and pour over fruit. serve with french toast, pancakes or waffles. |
Directions:
1. Maple Fennel Country Sausage Patties
2. 1 teaspoon coarse salt
3. 1/2 teaspoon coarse black pepper
4. 1 teaspoon fennel seeds
5. 1 pound ground pork
6. 2 tablespoons maple syrup
7. 1 tablespoon olive oil or vegetable oil
8. Combine salt and pepper, fennel in the bottom of a bowl. Add pork and mix to combine spices. Pour 2 tablespoons maple syrup over the pork and work the meat again to combine the maple syrup. Form meat into patties, 2 to 3 inches round. Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side. Drain sausage patties on towel lined plate, then serve.
9. Mimosas
10. 8 ounces orange juice
11. Dry Champagne
12. 2 ounces Triple Sec or other orange liqueur
13. 4 curls orange peel
14. Rinse and chill Champagne flutes in freezer to frost glasses. Pour 2 ounces of orange juice into each flute, about 1/3 of the flute. Fill almost to the rim with Champagne. Top each glass with a splash of orange liqueur and garnish with a curl of orange peel.
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