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Post Mother's Day Delight

May 17, 2012

Post Mother's Day Delight

Mother's Day may be over, but that doesn't mean you can't still show her some appreciation. Surprise mom with breakfast in bed. Chef Marc shares a simple breakfast recipe that he has cooked for his wife with his son, Marc Jr. Cooking together is a great way to tie in the whole family and treat mom to something special. Below he shares the recipe for strawberry-cream cheese stuffed French toast. Marc suggests topping this off with a blood orange mimosa.

 

Ingredients

  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon granulated sugar
  • 8 ounces cream cheese
  • 12 slices white bread
  • 1 cup sliced fresh strawberries
  • Butter, for cooking
  • Maple syrup, for serving
  • Strawberry Syrup, for serving, recipe follows
  • Confectioners' sugar, for serving

Directions

In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal.
Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberry Syrup, or confectioners' sugar.

Strawberry Syrup:

  • 3 cups sliced strawberries
  • 1 cup granulated sugar
  • Zest and juice of 1 lemon

In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, 15 to 18 minutes.
Remove from the heat and let cool to room temperature before serving.

Ingredients

  • 1 bottle Prosecco
  • 1 1/2 cups fresh blood orange juice
  • 1 tablespoon super-fine granulated sugar
  • 2 tablespoons orange liqueur (recommended: Grand Marnier

Directions

Chill bottle of Prosecco. Combine fresh blood orange juice with sugar and orange liqueur in a large measuring cup and stir to combine. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top-off with ice-cold Prosecco.

To taste some of Marc's fabulous recipes, stop by the HideAway Country Inn where he cooks daily.

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