Holiday Grandeur

The Shop
apple cider
pane bello sliced bread
fingerling potoes
baby carrots
baby turnips
eggs
1 whole duck

First Recipe

French Toast with Maple Cider Syrup
4 slices of pane bello
2 eggs
milk
1 tsp vanilla
maple syrup
apple cider

Whisk eggs, milk and vanilla in a shallow dish. Soak bread in custard until saturated. Heat a pat of butter and a tsp of vegetable oil* in a large frying pan. When hot, place bread in pan and cook over medium low heat until firm and golden brown.

At the same time, put equal parts maple syrup and apple cider in a small saucepan and simmer/boil until mixture reduces to the syrup's original consistency.

Plate the french toast and drizzle with the cidered-syrup.

The pane bello bread is a rustic white which, when pre-sliced, tends to dry out quickly, yielding a perfect texture/absorbency for making french toast. I keep additional slices in the freezer for whenever I have a brunch emergency.

*Using oil and butter together will enable you to get the flavor of butter while the oil raises the burn temperature so your french toast won't scorch.