Sunday, July 17, 2011

Blueberry Compote French Toast with Manmosas

What girl doesn't love to kick off a Sunday with a nice Mimosa?  Well I would like to propose a drink for a man to kick off his Sunday - the MANmosa (that's right M - A - N).  I've heard about these  before at a couple nice brunch spots I have been to but have never personally tried one.  Today I decided to try my hand at one and was quite pleased with the results. 
Manmosa
2 parts Blue Moon (Shock Top works well too)
1 part Champagne (any kind you like)
1 part Orange Juice (fresh squeezed is best - Natalie's out of Florida is almost as good)
Serve in a highball with a garnish of blueberries and an orange slice
To go with our drinks (my wife stuck with the classic Mimosa), we made French Toast with a Blueberry Compote.  This was inspired from our trip to the South Carolina Farmers Market yesterday where we found some great looking blueberries.  You can substitute any type of berry depending on whats fresh in your area, so this becomes a very versatile recipe.  You can also use any kind of bread you want, I prefer the thickness of texas toast.  Hawaiian Bread is another of my favorites because of it's sweetness, but with the blueberries in this recipe it might be a little too much.  That sweetness however goes so well with the tart Manmosa.  This is one of the best French Toast recipes I have tried (apparently my wife agrees because she licked her plate clean). 
Blueberry Compote
1 pint fresh blueberries
4 tbsp. sugar
1/2 c. champagne
1tbsp. corn starch
1 tbsp. cold tap water
  1. In medium sauce pot combine blueberries, sugar and champagne
  2. Cook on medium high heat until blueberries begin to burst and a sauce begins to form, turn to medium heat
  3. In a small bowl combine corn starch and water to create a slurry
  4. Add slurry to blueberry sauce and turn heat to low and cook for 10 minutes 
It's always best to make whipped cream from scratch-the stuff you buy in stores just isn't nearly as good.


Whipped Cream
1/2 c. heavy whipping cream
1/2 c. confectioner’s sugar
1/4  tsp. vanilla extract
1/4 tsp. cinnamon
  1. Combine all ingredients in medium mixing bowl and stir with a whisk.  This may take up to 10 minutes of stirring.  When peak consistency is reached, place in refrigerator.
French Toast 
yield: 6 pieces toast
4 large eggs
1/2 pint heavy whipping cream
1/2 c. sugar
1/4 tsp. ground nutmeg
1 tsp. cinnamon
1/4 tsp. vanilla extract
6 pieces texas toast
1/2 tbsp. unsalted butter
  1. Combine eggs, cream, sugar, nutmeg, cinnamon, and vanilla in a medium mixing bowl and stir together with a whisk
  2. Turn flat top griddle to 350 degrees
  3. Add butter on griddle and spread evenly around
  4. Individually submerge each piece of toast in batter and place on griddle
  5. Cook for approximately 3 minutes on each side (until slight crisp forms on outside, leaving a soft center
  6. Stack on plate and top with blueberry sauce, whipped cream, and confectioners sugar.







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