French Toast Stuffed with Maple Cream Cheese and Strawberries

French Toast Stuffed with Maple Cream Cheese and Strawberries



YUMMY!



Slicing the bread to make a cream cheese pocket

This weekend we are celebrating an early Christmas with Geoff’s children.  Unlike some Step-parents, I enjoy spending time with my s’kids. I especially like being able to try out new recipes and sharing with them.  Over the years, they have begun to request particular recipes and this is one that seems to need to be made on special occasions – which seems to be every time that we are together.

Normally, I like to give credit to my sources or inspiration for recipes but, honestly, I have been making this for so long that I do not remember where it came from.  I am sure that I did not create this out of thin air, I am sure that I am not that creative. It may have been a cookbook, TV Show, menu item, who knows!  Where ever the source this has been a family favorite for a very long time.

Stuffed and ready for the egg dip

This year, I tried to make note of what I do as I have been operating on muscle memory for so long.  Like all of my recipes, you can play with the amounts and proportions for the tastes of those who are in your home.  My disclaimer is that this is probably not the most “heart smarty” dish you will produce in your kitchen but I believe there are times when you need to just enjoy all the delights of the season...well actually, the delights of life.  Make this any day and enjoy!

 

1	French loaf (not a baguette the larger loaf but you can use other loafs of bread as long as not sliced)
1 pkg	Cream cheese, at room temperature
3 tbsp	Maple syrup (you can use maple syrup like product but I really recommend real maple syrup – go for the real thing)
¼ tsp	Cinnamon
12-15	Strawberries, sliced into ¼ inch pieces
8	Eggs
¼ cup	Milk
	Salt and pepper to taste
1-2 tbsp	Butter

In a small bowl, mix cream cheese, maple syrup and cinnamon until well blended.

Here they are in the frying pan ready to be flipped

Slice bread into approximately 1 ½ inch pieces; slice each piece again, leaving the one end attached. Sort of like a butterfly so that you are able to open the slice enough to be able to spread a layer of cream cheese mixture on both sides.  Place a layer of strawberries in between the layers of cream cheese.

Wisk eggs, milk and salt and pepper.

Melt butter in a large frying pan on a medium high heat.  Dip bread in to the egg mixture and fry (3-4 at a time) until golden brown.

Serve with maple syrup, and, in my opinion, bacon or sausages.

All ready to enjoy!

ENJOY!





Sassy Spicy Salsa

I love salsa...and the chips!  It is probably one of the easiest things to make and I normally have all the basic ingredients in the house to pull it together: tomatoes, peppers, jalapenos, onion and a few spices.

Salsa is excellent not just on chips but also spread some on grilled chicken, a burger or add it to some rice for a Mexican flare! Really, just use your imagination and go with it! And did I mention the chips?? Love the chips!

This year, I have been making some preserves and goodies from my kitchen for friends and family.  I love to do this, puttering in the kitchen is a total Zen experience for me. I get into a groove and enjoy tasting the fruits of my labour.

Salsa thickening in the pot!

The first time I made salsa I used the Companys Coming Preserves book.  I have modified 2 of the recipes from that book and came up with my own version that is below.  Just remember to make sure your bottles are well sterilized before putting the salsa in, you don’t want it to go bad before you get to enjoy.  You will need about 10-12 large bottles for this.

4 cans	Diced Tomatoes (19oz)
2 med	Onions, diced
1 large	Green pepper, diced
1 large	Red pepper, diced
3-4	Jalapenos, finely diced (you can add more to your own taste)
1 can	Corn (do not strain, add juice
1 can	Tomato paste (5.5 oz)
¾ cup	White vinegar
¼ cup	Brown sugar
1 tbsp	Coarse salt
1 tsp	Minced garlic
2 tbsp	Chili powder
1 tsp	Cumin
	Pepper to taste
2 tbsp	Coriander

Ready for friends, family or your own table!

Combine all ingredients in a large pot. Bring to a boil uncovered over medium heat, stirring occasionally.  Boil gently for 60 minutes or until thickened to desired consistency

Close to the end of the cooking, taste to see if you will need to add more jalapenos or seasoning.

Pour into hot sterilized jars, leaving ¼ inch to the top. Seal.   

ENJOY!

Easy Appetizers

Easy Appetizers

We have won the neighbor lottery! We have known this for some time but it truly gets confirmed each time we spend time with the Howdens.  Last night was another one of those evenings.  Sharing an evening with friend who enjoy good food, wine and company is delightful. Lately, these evenings have been progressive parties – starting at their house and ending at ours, everyone getting to share the gifts from the kitchen. 

We decided that last night was to be a tapas (aka appetizers) evening.  I remember back in the day when the most common party appetizer was a toothpick with cut up Vienna Sausages, a pickle and piece of cheese! Not that these is anything wrong with these treats, I have been known to tuck into them given the opportunity but I do like to find other equally easy and delicious appetizers. These are things that you can have the basic ingredients in house so that you can whip them up at a moment’s notice totally impressing your guests.

Baked Brie with Honey and Pistachios

Baked Brie ready to be served with some crackers

You can get brie bakers in most stores now but you don’t need them necessarily.  I found a 6 inch cast iron frying pan in a second hand store years ago that I have taken as using as a brie baker but a small baking dish or frying pan that will go in the oven will work. I like this one as brie will last for a long time in the fridge and even if I don’t have pistachios I can always use pecans or walnuts.

1	Brie, smaller 4” round. (I prefer brie made from cow milk rather than goat milk for this dish)
6 tbsp	Honey
4 tbsp	Pistachios

Pre-heat oven to 350F. Cut brie into quarters and place in the brie baker (or whatever you are using). Drizzle brie with honey and cover with pistachios. Bake for 3-6 minutes, until warm but not completely melted through.

Chorizo with Red Wine



Chorizo with Red Wine



This is another super easy appetizer that takes only a few minutes to do but is delightful.  One thing that I love about my current kitchen is that I can be at the stove and still visit with friends.  This calls for Chorizo but you can experiment with other types of sausage such as pepperoni, etc.

1 lb	Chorizo Sausage, cut into 1 inch rounds
2 tbsp	Oil
½ cup	Red wine



Serve with Chorizo with some bread to soak up the red wine reductioin.



Heat oil in frying pan on a med-high heat. Add Chorizo to the pan and fry until both sides are golden brown. Carefully add red wine to the frying pan as it may spatter. Scrape all the yummy brown bits off the bottom of the pan and let the red wine reduce until about half the original amount.

Bacon wrapped Apricots with Cheese and Almonds

Bacon wrapped scallops is a staple at many parties and they are wonderful.  This is a twist on that classic that is equally awesome. I did not have any Havarti last night, so I used some maple smoked camembert that I pick up at Upper Canada Cheese Company a few weeks ago.

24	Dried apricots
24	Blanched almonds
24 pieces	Plain Havarti or other type of cheese, in ½ inch pieces
12 pieces	Lean bacon, cut in half

Soak 24 toothpicks in water.

Anything wrapped in bacon is a good idea!

 Make a small hole in the side of each apricot, place inside each apricot an almond and piece of cheese.  Wrap each apricot in a piece of bacon and secure with a toothpick. Heat BBQ grill to medium high, and grill the tasty treats until golden brown.

Delightful!

One more note...

I am sorry that I have not posted lately but I have a very poor excuse – I have been busy!  As well, some of the things which have been coming from my kitchen are destined to be placed in gift baskets for friends and I want them to be a surprise!  I will post them soon!

ENJOY!