Thursday, July 2, 2009
Wish List Recipe Finds: Breakfast in Louisville, Kentucky
We don’t have time to do many grand breakfasts except for the weekend. I like to make eggs and different types of french toast and sometimes I even use recipes that I find. These recipes are ones that whole or in part , I will try.
These recipe,were featured in Breakfast Throwdown on the Food Network. The french onion rings and ham made the win.
Recipe courtesy Lynn's Paradise Cafe, Louisville Kentucky
Show: Throwdown with Bobby FlayEpisode: Breakfast
* 1 tablespoon butter
* 1 tablespoon canola or vegetable oil
* 8 ounces diced boneless country ham
* 1/2 cup diced roasted red peppers
* 12 large eggs, whisked until well blended
* 4 ounces grated Jarlsberg cheese (recommended: Kenny's Country)
* Salt and pepper
Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.
Remove the pan from the heat and serve with fried green tomatoes
and buttermilk biscuits with sorghum butter.
bourbon Whipped cream French Toast
* 6 eggs
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon cinnamon
* 1/8 teaspoon salt
* 1 1/4 cups milk
* 1 teaspoon vanilla extract
* 1 (16-ounce) loaf firm textured bread, preferably a baguette
* Canola oil, for frying
* Bourbon Vanilla Custard, recipe follows
* Chocolate syrup
* Kentucky Bourbon Whipped Cream, recipe follows
* 1 pint fresh sliced strawberries
* 1 cup toasted pecan halves
For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside.
For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked.
Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately.
Bourbon Vanilla Custard:
2 cups half-and-half
1 cup heavy cream
4 large egg yolks
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons vanilla extract
1/3 cup Kentucky bourbon
Heat half-and-half and whipping cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.
Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 170 degrees F. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath.
Yield: 3 1/2 cups
Kentucky Bourbon Whipped Cream:
2 cups heavy cream
3 tablespoons powdered sugar
3 tablespoons Kentucky bourbon
Whip cream in well chilled mixing bowl just until soft peaks form. Add powdered sugar and bourbon and whip just long enough to incorporate. Taste and adjust flavors. Chill until ready for use.
White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup
* 6 large eggs
* 2 tablespoons granulated sugar
* 1/4 teaspoon salt
* 2 cups whole milk
* 1/4 cup heavy cream
* 1/4 cup white peach puree
* 1 teaspoon pure vanilla extract
* 4 slices day old brioche, sliced 1/2-inch thick
* 4 tablespoons unsalted butter
* 4 tablespoons vegetable oil
* White Peach-Pecan Maple Syrup, recipe follows
* Mint sprigs, for garnish
Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig.
White Peach-Pecan Maple Syrup:
1 cup pure maple syrup
4 ripe white peaches, peeled, pitted and cut into 1/8ths
1/4 cup coarsely chopped toasted pecans
1/2 cup bourbon, optional
Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.