Holiday Breakfast Endeavours: Variations of French Toast

I hope everyone had a safe and fun Memorial Day weekend (for those of you who had it). The mornings were nice as the sun was coming up and to have the opportunity to make some breakfast, go out on the balcony, and relax.

First attempt: The first attempt at french toast i went with a caramelized pear combination which I then added crished macadamis nuts too. It was quite tasty and had the flavors reminiscent of a monkey-bread. It was also topped with blueberries.


Second attempt: The second day, I went with more of an apple-berry flavor combination. I diced up apples into small pieces, put into a small saucepan, and then i added blackberry port. This was then thickened with a little corn starch to make more of a syrup as it was heating it.


Both came with the side of homemade bacon which can be seen here.



What I’ll be looking forward to tomorrow…Weekend Breakfast




Well with the weekend almost here, I can almost taste what awesome breakfast I can cook and enjoy out on the balcony. This one here is last weeks French Toast with a fresh mixed berry sauce and a side of bacon. Thinking of doing some type of omelette for this week. hmm….

Weekend Mornings…A Time to Relax and Make Some Good Breakfast

After working all week, it is nice waking up knowing you can just lounge around for a bit and relax. Another nice perk is having that little bit of extra time and creating a nice meal to start off the day.


I went with a bit of a change on a classic dish. I started off by dicing up 1 and a half Granny Smith apples, tossed them in a saucepan with some butter and some spices and heated them until they became soft and more of a sauce type texture. I then turned the heat off and added in the ricotta and mixed well and let sit to cool and gain some structure.

I then made my french toast on the stove top but did not cook fully as you would under normal conditions. I then put 1 layer of slices in a sheet tray scooped on some of the filling and placed another piece of toast on top. I then baked in the oven at 375 for about 10-15 minutes.

I then plated the french toast and topped with a cinnamon-powdered sugar mixture and placed some black berries on the side.



Been moving…Here’s some food

To everyone who follows my blog I would like to thank you and to apologize for a short period away. I was in the moving process earlier in the month which took a fair amount of time and effort and am now settled in between the forests and farms in Southern New Jersey. With a nice large and updated kitchen I can now get back to one of my favorite hobbies.

This past weekend, I had a few friends come down and stay for the weekend- sort of a house/ apartment warming type of deal and to just hang out. Along the way a few of the things I had made over the weekend were as follows (nice fall themed):


This was the main dish. I had made roasted pheasant in my 5 quart Le Creuset. I had done them in a combination of apple cider, shallots, fennel, tarragon, salt, pepper and topped with thinly sliced apple. I had also roasted potatoes in a variety of spices and truffle infused oil and sauteed green beans with citrusy accents.


A nice simple Apple tart with fresh blackberries and a nice pairing with a berry-brandy (one of my dad’s friends makes various brandys and spirits). The other dessert I had created went rather quickly and thus no pictures. But they were over-sized macarons (red) filled with a chocolate Chantilly-style cream and fresh strawberry slices.


Need to have breakfast the next morning. Made up some homemade French toast with the main flavorings coming from vanilla, brown sugar, and cardamom. I then topped it off with a fresh berry-honey sauce (pictured) as well as a pear-caramel sauce). Also topped off with some powdered sugar.