Strawberries and Cream Stuffed French Toast

• 6 (approximately 2″ wide) slices artisan-style/bakery sour dough bread

• 4 ounces cream cheese (softened)
• 4 ounces Mascarpone cheese
• 1 tablespoon powdered sugar (plus more for garnish)
• 8-10 fresh plump, large strawberries (plus more for garnish)
• 1 cup milk
• 3 large eggs
• 1 level tablespoon white sugar
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 teaspoon freshly grated lemon zest (optional)
• 4 tablespoons (1/2 stick) butter

Assembly

Laying each (2″ wide) slice of bread on its edge lengthwise, create a *pocket* by slicing through the middle of each piece but stopping as you near the opposite crust, so as to create a single, hinged piece. DO NOT SCOOP OUT ANY OF THE BREAD. Do this for all 8 slices until you have created 8 pieces, each with a hinged *pocket*. Set aside.

In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Set aside.

Slice strawberries to desired thickness.

Opening the *pocket* of each piece of bread, begin scooping and smoothing the cheese mixture into each, creating a thick layer in all. Following the same procedure, lay 1 row of sliced strawberries atop each layer of cream, slightly overlapping the berries as you go. Set aside.

In a medium-sized oval or rectangular dish, mix milk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest with a whisk until blended. Melt (and spread) 2 tablespoons of butter in a 12″ skillet over medium heat.

Dip (don’t soak) each stuffed piece of bread into the egg batter using tongs, taking care to cover both sides and the edges. Drain slightly before setting each piece into the moderate skillet containing melted butter.

Frying no more than 3 pieces at a time, flip each piece over after the bottom reaches a light, golden brown.

Serve warm w/ syrup & enjoy!

Greyhounds

2 Dozen Freshly Squeezed Ruby Red Grapefruits mixed with Absolut Ruby Red vodka! Fabulous...too bad I feel like I was the only one partaking in the Ruby Reds!

Crab Cakes Eggs Benedict

Crab Benedict

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This variation on the classic eggs Benedict makes a luxurious dish for a weekend brunch.

Ingredients:

For the crab cakes:

• 1 lb. cooked fresh crabmeat, flaked
• 1 egg, lightly beaten
• 2 Tbs. mayonnaise
• 1 cup white bread crumbs or panko
• 4 green onions, white portion only, thinly sliced
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Cayenne pepper, to taste
• 2 Tbs. unsalted butter
  
  

For the hollandaise sauce:

• 4 egg yolks
• 2 Tbs. fresh lemon or lime juice
• 1 Tbs. water
• 1/8 tsp. salt
• Pinch of cayenne pepper
• 2 pinches of freshly ground white pepper
• 16 Tbs. (2 sticks) unsalted butter, melted
• 6 poached eggs
• 2 Tbs. chopped fresh flat-leaf parsley

Directions:

To make the crab cakes, in a bowl, using a fork, stir together the crabmeat, egg, mayonnaise, bread crumbs, green onions, salt, black pepper and cayenne. Form the mixture into 6 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.

Line a baking sheet with paper towels. In a fry pan over medium heat, melt the butter. Add the crab cakes and fry, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.

To make the hollandaise sauce, in a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.

Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.

To serve, place 1 crab cake on each of 6 individual plates and top with 1 poached egg. Pour about 1/4 cup hollandaise sauce over each egg and sprinkle with the parsley. Serve immediately.

Quickie Sticky Buns

Ingredients

* 1 1/2 tablespoons unsalted butter, cold and thinly sliced into 10 pieces
* 1 medium banana, thinly sliced
* 1/2 cup (2 ounces) pecans, chopped
* 3 tablespoons dark brown sugar
* 1 7.5-ounce tube refrigerated buttermilk biscuits

Directions

1. Heat oven to 375° F.
2. Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each compartment with a biscuit. Bake until golden brown, 8 to 10 minutes. Remove from oven.
3. Place a baking sheet on top of the muffin tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns. Transfer to a platter. Serve warm.

Crab Ravioli with Creme Fraiche

Crab Ravioli
1 tbsp. crème fraiche
pinch of cayenne pepper
4 large tomatoes, diced
10 fresh basil leaves, finely chopped
4 green onions, finely chopped
splash of dry white wine
garlic
lemon zest
2 tbsp. olive oil
1 tbsp. butter
salt & pepper to taste

In a large frying pan over medium heat, melt the butter with olive oil. Add onions and sauté until they begin to soften, 3-4 minutes. Add garlic and sauté for 1 minute, not letting it color. Add the tomatoes and salt, pepper and cayenne and cook just until the tomatoes begin to release their juice, about 5 minutes. Add the white wine and boil for 1 minute. Reduce the heat to low, add crème fraiche and lemon zest and cook for 1 minute. Taste and adjust the seasoning.

Generously salt boiling water and cook ravioli according to package. Drain and pour sauce over ravioli. Garnish with shredded basil and serve immediately.