Northwest NEWS

September 25, 2000

Home & Garden

Dining In

French Toast Stuffed with Apricot White Stilton
   4 double-thick slices, or 8 normal slices, soft bread
   4 thin, 2x2-inch slices white Stilton cheese with Apricot
   4 eggs
   1/4 c. milk
   1 tsp. cinnamon
   Butter for frying
   Place a slice of cheese inside (or between) each slice of bread. Melt enough butter in a large skillet to generously coat the bottom. Turn the heat to medium-low. Soak the suffed bread in the egg mixture to coat both sides. Place the coated bread in the skillet and cook until browned, about five minutes. Flip the toast and cook until browned. Continue until all of the slices have been toasted.If necessary, keep the toast warm in a low oven. Serve the toast with butter, maple syrup and fresh fruit. Makes 2-4 servings.
   Spicy Jamaican Benedict with Lime Hollandaise
   1 c. canned, crushed pineapple, drained
   1 ripe mango, pitted, peeled and chopped
   2 tsp. Jamaican Jerk seasoning
   12 thin ham slices
   6 English Muffins, split, lightly toasted and buttered
   12 eggs, poached Lime Hollandaise Sauce (recipe follows)
   Fresh Cilantro or Lime peel strips
   In a small saucepan over low heat, combine pineapple, mango and jamaican seasoning; simmer 3 minutes. In skillet, warm ham slices. Place slice of ham on each muffin half, a spoonful of the pineapple mixture, then a poached egg. Spoon Lime Hollandaise. Sauce on top. Garnish with cilantro or lime. Makes six servings.
   Lime Hollandaise Sauce
   1 stick (4 oz.) butter
   4 egg yolks
   1 Tbsp. fresh lime juice
   Hot pepper sauce, to taste
   Salt, to taste
   In a saucepan, melt butter until bubbling. In blender container, combine egg yolks, lime juice, hot pepper sauce and salt; blend at high speed for 30 seconds. With blender still running, pour butter in a steady stream until mixture is completely emulsified. Serve immediately.
   Baked French Toast
   8 slices cinnamon raisin bread
   1 medium banana, thinly sliced
   2 Tbsp. brown sugar
   2 eggs
   3 egg whites
   1-1/4 c. low fat milk
   1 tsp. vanilla
   4 tsp. finely chopped walnuts.
   Apply nonstick cooking spray to a baking dish large enough to hold four slices of bread in a single layer. Place four slices of bread in the dish. Cover the bread with a layer of sliced banana. Sprinkle half the sugar over the bananas. Cover with the remaining bread, making 4 sandwiches. In a medium bowl, whisk together the eggs and egg whites until well blended. Whisk in the milk and vanilla. Pour this mixture over the bread and let sit for five minutes. Turn over the sandwiches. Cover the dish with plastic wrap and refrigerate overnight, or at least an hour. Preheat the oven to 350. Meanwhile, take the bread from the refrigerator. Combine the nuts in a small bowl with the remaining tablespoon of sugar. Sprinkle this mixture over the French toast. Bake uncovered for 30 minutes, until toast is golden. Makes four servings.
   Apfelfannkuchen- Puffed Apple Pancake
   2 golden delicious apples, peeled, cored and sliced
   1 Tbsp. fresh lemon juice
   6 Tbsp. sugar, divided
   1 Tbsp. apple juice or water
   2 eggs
   1/2 c. reduced fat (2 percent) milk
   1/2 c. flour
   1/2 tsp. vanilla
   1 Tbsp. unsalted butter
   2 tsp. Confectioners sugar
   Preheat the oven to 425 degrees.
   In a bowl, toss the apples slices with the lemon juice. Spray a medium cast iron skillet or other heavy, oven proof pan generously with cooking spray. Place 2 Tbsp. of the sugar, the apple juice and apples in the pan and set it over medium-high heat. Cook the apples, stirring occasionally, until they are slightly softened and caramelized in places, about 7 minutes. Set aside. In a medium bowl, whisk together the eggs, milk, remaining 4 Tbsp. sugar, flour and the vanilla. The batter will be slightly lumpy. Mix in the warm apples slices. Add the butter to the skillet. Heat until the butter melts. Swirl the pan to evenly coat the bottom with butter. Pour in the apple batter and let cook for 1 minutes over medium high heat without distrurbing it. Place the skillet in the oven. Bake until the pancake is slightly puffed. When done, it will be dark brown around the edges and pale but dry in the center. Sprinkle the pancake with the Confectioners sugar. Cut into wedges and serve. Makes 6 servings.