Sunday, March 09, 2008

This Lazy Sunday is my favorite day!

My favorite day of the year. Another hour of daylight (hooray!!) is an easy trade-off for that lost hour this morning. Of course it also means that it's almost noon and we are just getting done with one of our favorite Sunday morning treats, w's signature Cinnamon French Toast, and to up the deliciousness equation, I've come up with the perfect Huckleberry Syrup, which when combined with a few drizzles of real maple syrup on the french toast is about as good as it gets. Of course, the strips pf applewood smoked bacon aren't bad either because really, a weekend breakfast without a cured pork product seems somehow incomplete. This is also the perfect use for that leftover ciabatta bread from the night before, and for your next lazy Sunday, you could do a whole lot worse than this....
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Cinnamon French Toast
serves 4

2 tbsp butter
3 large eggs
1/3 cup milk
3/4 tsp vanilla extract
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
8 one inch thick slices rustic bread (ciabatta is perfect)

real maple syrup
huckleberry syrup- recipe below

1-Preheat oven to 200*. In a shallow bowl whisk together eggs, milk, vanilla, cinnamon, and nutmeg. Dip each piece of bread into mixture and coat completely, then set aside in shallow baking pan. If a soggier style of french toast suits you, pour remaining batter on top of bread slices and soak for five minutes or so.

2-heat large nonstick skillet over medium heat and melt butter in it. Add three or four pieces of bread and cook until golden, about 2 minutes per side. Transfer cooked slices to plate and keep warm in oven. Repeat with other slices, adding butter to skillet if necessary.

3-Serve immediately with maple syrup (And huckleberry syrup if at hand. And did I mention the importance of bacon?!)

Huckleberry Syrup

Every year in late summer, we have a place we go up in the Mt. Adams area in Washington where we buy a five pound bag of huckleberries and stick them in the freezer. We use them judiciously throughout the year so they last until it's almost time to go get more. This fabulous syrup is what I think huckleberries were invented for. So easy, and can also be used for a sauce with duck or pork or.....

1 cup frozen huckleberries (or substitute blueberries)
1/4 tsp finely grated lemon zest (this time of year I pick Meyer lemons off my tree. They are also prevalent in the stores now and are perfect for this.)
1 small pat butter

In a small one quart saucepan heat berries over medium heat until they start to release their juices and get soft. Add lemon zest, lower heat and simmer gently for 60 seconds. Add butter, stirring to combine with syrup. Serve immediately. Smile.


test it comm said...

Nice Sunday breakfast!

Kathleen Bauer said...

Huckleberries? Yum! We'll be making it all next weekend!

Phoo-D said...

This is just what I was looking for! We have frozen huckleberries and I've been thinking "Mmmm, syrup."

bb said...

Get those huckleberries working, phoo-d! I just wish I had some left. This is soooo good!!