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Saturday, January 21, 2012

The Saturday Beefcake Breakfast Menu Redux

Orange Mascarpone French Toast

Part One:
Sugar, one half cup

Part Two:
Mascarpone, 500 grams, room temperature
Orange Marmalade, five tablespoons
Honey, teaspoon
Coarse Salt
Orange Juice, freshly squeezed, one half cup

Part Three:
Orange Juice, freshly squeezed, one half cup
Milk, two cups
Eggs, four
Cinnamon, a pinch
Nutmeg, a pinch
Vanilla, one half teaspoon
Unsalted Butter
Almond oil
Twelve Slices of Favorite Bread

1. In part one you are making the topping for the finished product.
2. Gingerly peel the skin from the oranges making sure that the bitter white doesn’t come along with it.
3. Cut it into thin strips and boil three times to remove bitterness, straining the water after each time.
4. After the third draining put the rind strips aside, and add the half cup of sugar and a half cup of water in the same pot and simmer until the sugar is dissolved.
5. Return the rind to the pot and simmer for about fifteen minutes. Cool the rind. Refrigerate.
6. To make the mascarpone filling from part two, thoroughly mix all of those ingredients in a small bowl. Some replace the honey with maple syrup.
7. Part three is for the batter for the toast. Brioche slices can be used, but they are not necessary.
8. The mascarpone mixture should be room temperature, by the way, so it is easy to manipulate
9. Mix the juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla. Pour into a large shallow dish, like a pie plate.
10. Melt the butter with a little almond oil in a large skillet over medium heat.
11. Quickly dip the slices into the egg mixture and put them into the skillet.
12. When half are finished on one side, dollop the mascarpone onto them, with a border of about one half inch all around and place the cooked side of the remaining slices on top.
13. Then cook the top of the sandwich.
14. When finished, remove the rind from the liquid, delicately dry them off and place them on the French toast sandwiches.
15. The perfect follow up to a morning romp.

Nothing like something creamy and sweet to start the day.

Cranberry-Almond Granola

Apple Juice Concentrate, unsweetened, thawed
Maple Syrup, one half cup
Almond Oil, one third cup
Dark Brown Sugar, one quarter cup, packed
Ground Cinnamon, one tablespoon
Sea Salt, one half teaspoon
Rolled Oats, five cups
Wheat Germ, toasted, one cup
Almonds, one cup, coarsely chopped
Sunflower Seeds, one half cup
Cranberries, dried, one cup divided
Preheated oven 325F
Baking sheets, two, coated with cooking spray

1. Whisk the apple juice concentrate, maple syrup, oil, brown sugar in a medium saucepan. Bring to a simmer over medium heat. Stir occasionally.
2. Remove from heat. Stir in cinnamon and salt.
3. Mix oats, wheat germ, almonds and sunflower seeds in a large bowl and then stir in juice mixture. Toss to cat.
4. Spread the granola evenly on the sheets.
5. Bake for fifteen minutes and stir a couple of times.
6. Reverse sheets from top to bottom racks.
7. Continue to bake fifteen minutes more.
8. Remove, Transfer sheets to cooling wire racks. Stir in the cranberries.
9. Let cool completely.

Breakfast is the most important meal of the day as these featured men would more than likely tell you. There is so much one might say about important meals. Or not say as the case may be.

This comes from The Eating Well Diet.

Broiled Eggs: This recipe feeds four, one for each of these guests.

Multigrain Bread Slices, four, thick
Oil, for frying, olive or canola
Eggs, four large
Kosher Salt, to taste
Cayenne Pepper, to taste
Gruyere or Swiss Cheese, half cup grated

1. Cut circular pieces out of the bread slices with a cookie cutter or a glass.
2. Fry the rounds in the oil until lightly cripsy on each sode.
3. Poach the eggs. Trim them. Place each on a bread round
4. Season with salt and cayenne and then cover generously with cheese.
5. Place in a heatproof dish and run under a hot broiler to brown.

Not a bad way to start the day. Something substantial. And the eggs are good, too.

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