I put together a nice breakfast for my Mom today. Apple Coffee Cake, French Toast with Caramelized Pecans, Strawberries and Cream, and Broiled Grapefruit with Vanilla-Ginger Sauce.
Pictures and recipes after the jump.
French Toast with Caramelized Pecans, Strawberries and Cream (Recipe adapted from Food Network)
1 pound fresh strawberries, sliced
3/4 cup heavy cream
8 ounces cream cheese, room temperature
1/4 cup milk
2 teaspoons ground cinnamon
4 (1 1/2-inch thick) slices whole wheat bread
3 tablespoons butter
1/2 cup pecans, chopped
1/4 cup brown sugar
Slice and set aside strawberries.
In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky
pecans and strawberries.
Broiled Grapefruit with Vanilla-Ginger Sauce (Recipe adapted from Gourmet Magazine)
1/4 cup sugar
3 tablespoons chopped crystallized ginger
3/4 teaspoon vanilla
6 large pink grapefruits
In an electric coffee/spice grinder combine sugar, ginger, and vanilla and grind fine. Halve each grapefruit crosswise and run knife around each section to loosen membranes. Arrange grapefruits, cut sides-up, in a flameproof baking dish or baking pan just large enough to hold them in one layer and sprinkle with sugar mixture. Broil grapefruits about 1 1/2 inches from heat until sugar melts and tops begin to brown, 10 to 15 minutes.
Serve grapefruits at room temperature.
Apple Coffee Cake with Crumble Topping (Recipe adapted from Food Network)
1 stick plus 2 teaspoons unsalted butter
1 cup packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.