Thursday, June 3, 2010

French Toast with Blueberries & Lemon Curd

It's almost the weekend, it's so close I can taste it. I have just come to the end of the most crazy week ever at work. It feels like I have been running non-stop for two weeks, and Saturday is my saving grace. Come on Saturday...I need a rest!
Dreaming ahead, most likely to Sunday, this is one of my ultimate breakfasts, or brunches, as we never really get around to eating a "cooked" breakfast until 11-ish.
I want to say I used fresh bread, but it's really stale bread with fresh lemon curd and blueberries simmered with sugar and poured over.
I remember a breakfast like this, one Sunday morning in Balmain (suburb of Sydney), and an amazing woman sang while she played the bass guitar. Absolutely beautiful. The food and the music. We used to go out a lot...before kids.
So now we bring the café home - start with the curd, then dip the toast and start to fry, and as that's cooking do a quick-mix of the blueberries, you can have it all done in less than an hour and then tell everyone how you slaved away for hours while they all slept.
This is just a collection of extremely simple recipes brought together to create a delicious meal. If you have the time, prepare the curd and the blueberry syrup the day before. The lemon curd and blueberry syrup will keep for two weeks, tightly covered in the refrigerator. So start today, and be ready for next weekend at the cottage.
If only my husband could prepare this for me and bring it to me with steaming I am really dreaming!

Lemon Curd
Makes almost 2 cups
Adapted from Stephanie Alexander's The Cooks Companion (my go-to for simple, but wonderful, recipes)

2 eggs plus 2 egg yolks
2/3 cup white sugar
zest from 1 lemon
1/2 cup fresh lemon juice, from 2-3 lemons
3 tablespoons unsalted butter

In a heatproof bowl over simmering water, combine the eggs, yolks, sugar, zest and juice and cook, stirring frequently until curd has thickened and coats the back of a spoon. It should only take about 10 minutes. Remove from heat, stir through butter and pass through a fine mesh sieve to remove lumps.   
Pour into small bowl and place plastic wrap directly on top of curd (to prevent skin from forming) and refrigerate until chilled.

Blueberry Syrup
Makes 2 serves
Made up on the fly - today!

3/4 cup blueberries. fresh or frozen
1/4 cup white sugar
2 tablespoons water
1 teaspoon cornstarch, mixed with 1 tablespoon cold water (extra)

Place blueberries, sugar and water in a small saucepan over medium heat, Cook, stirring, until blueberries have popped and sugar has dissolved. Simmer gently for 3-4 minutes. Add cornstarch slurry and return to boil. Serve warm.

French Toast
Makes 2 serves - but easily doubled
Just a recipe I have used for years - not sure anymore where it came from, but if it's yours, let me know

3 eggs
1/2 cup whipping cream
2 tablespoons white sugar
1 teaspoon vanilla
4 pieces thick cut day-old bread
2 teaspoons butter

In large flat-bottomed bowl, combine the eggs, cream, sugar and vanilla. Mix well. 
Heat non-stick pan with half of butter over medium heat. When butter has melted, dip bread slices into egg mixture and cook until golden brown, about 2-3 minutes each side. Repeat with remaining bread. If your pan is large enough, you can cook 2 slices at a time.


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