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Extras
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In
addition to wonderful smells from the
kitchen and delightful conversation with
interesting people around the dining
room table, courtesies including
turn-down service with a promise of
sweet dreams, arranging dinner
reservations at the area's fine local
eateries, bath amenities, bedtime
snacks, afternoon tea, etc., are happily
provided. |
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Try
Jan's Stuffed French Toast at home:
This
simple yet versatile and impressive
breakfast offering is easy for anyone to
prepare for a holiday celebration group
breakfast or an intimate romantic
breakfast for two . .
Start with a freshly baked long, slender
French baguette from your local bakery
(I get mine at the bakery at Shaw’s or,
if I want to use a whole grain baguette,
I can find it at Hannaford. |
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Slice the loaf in
half-inch slices, alternating between slicing
completely through the loaf and slicing 2/3 of the
way through the loaf, creating little bread
pockets. Discard the heels . . . or slather them
with butter and jam and eat them while you’re
cooking!
The biggest decision
is what to stuff the pockets with . . . the
potential is limitless. Once you’ve decided, spread
one side of the pocket with one ingredient and the
other with another ingredient. A good standard is
cream cheese and strawberry jam. Be adventuresome
and try . . . cream cheese and marmalade in whole
grain pockets, cream cheese with strawberry and
banana slices, ricotta cheese and lemon curd, brie
cheese and apple slices, apple and sausage, whatever
your imagination can concoct!
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Batter: |
4 or
5 large eggs
2-3 cups milk, half & half, or light
cream
1-2 Tbsp real vanilla
1-2 Tbsp Chef Paul’s Sweetie Magic* or
sugar & cinnamon & a pinch of ginger,
n
nutmeg, or whatever suits your taste
Whisk
until frothy |
Dip stuffed bread
pockets in batter until thoroughly soaked.
Place on preheated 375-400 degree griddle and
cook until golden; flip with spatula and, again,
cook until golden.
Serve arranged on
platter, dusted generously with powdered sugar,
and garnished with mint leaves and fresh
strawberries or perhaps edible flowers.
*Sweetie
Magic* is a delightful blend of
sugar and spices created and offered for sale by
Chef Paul Prudhomme. I order it from his website
at and use it in many of my breakfast items.
www.chefpaul.com
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52 Ware
Street
* Lewiston, ME 04240
*
Tel: 207-783-8171
*
Toll Free: 877-783-8171
E-Mail:
info@warestreetinn.com
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Copyright© 2006 Ware Street Inn *
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