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English French toast:
4 stale english muffins
3 eggs
1tsp vanilla extract
1/4-1/2 cup heavy cream
2tsp molasses
Combine eggs, heavy cream, molasses, and vanilla extract in a large mixing bowl. Beat with mixer until everything is combined. Cut english muffins inhalf, and lay in a shallow pan, or tupperware container to be submerged in wet batter. Pour the egg/cream misture over the english muffins and let soak for an hour or 2. When muffins are ready remove each one, and slice to make 3 strips out of each english muffin half.
Heat your best skillet to medium heat, and use 2-3 tablespoons of butter for each batch, making sure there is enough room around each "stick". Fry on each side for apx 3-4 minutes or until a nice golden brown,leaving one side a little undercooked than the other. When that is finished, place all English French toast sticks onto a cookie sheet and sprinkle with a bit of sugar, and place under broiler until the sugar begins to carmelize nicely.
Lavender-Mint Infused Cherry Compote:
2 cups Cherries pitted and sliced in half
1/4 cup sugar
1-2cups of water
2-3 sprigs of Mint
1/4 cup dried lavendar flowers
1tsp Vanilla extract
Cornstarch to thicken
Begin by bringing a cup of liquid in a small sauce pan to just below boiling. Remove all leaves from mint and slice into rough pieces. Add the mint and Lavendar to water and let steep for 5-6 minutes. Once the water is infused with the essence of mint and lavendar, strain through collander and return to sauce pan. Add suger and and bring heat to a simmer stir until dissolved. Set the essence water aside. In a larger saucepan, bring the 2 cups of cherries to a simmer, and add half of the water. Cherries will release their natural juices and break down). Add a little bit of corn starch to thicken, until you have your preferred consistency.
Spoon cherry mixture over English French toast, and enjoy!
4 stale english muffins
3 eggs
1tsp vanilla extract
1/4-1/2 cup heavy cream
2tsp molasses
Combine eggs, heavy cream, molasses, and vanilla extract in a large mixing bowl. Beat with mixer until everything is combined. Cut english muffins inhalf, and lay in a shallow pan, or tupperware container to be submerged in wet batter. Pour the egg/cream misture over the english muffins and let soak for an hour or 2. When muffins are ready remove each one, and slice to make 3 strips out of each english muffin half.
Heat your best skillet to medium heat, and use 2-3 tablespoons of butter for each batch, making sure there is enough room around each "stick". Fry on each side for apx 3-4 minutes or until a nice golden brown,leaving one side a little undercooked than the other. When that is finished, place all English French toast sticks onto a cookie sheet and sprinkle with a bit of sugar, and place under broiler until the sugar begins to carmelize nicely.
Lavender-Mint Infused Cherry Compote:
2 cups Cherries pitted and sliced in half
1/4 cup sugar
1-2cups of water
2-3 sprigs of Mint
1/4 cup dried lavendar flowers
1tsp Vanilla extract
Cornstarch to thicken
Begin by bringing a cup of liquid in a small sauce pan to just below boiling. Remove all leaves from mint and slice into rough pieces. Add the mint and Lavendar to water and let steep for 5-6 minutes. Once the water is infused with the essence of mint and lavendar, strain through collander and return to sauce pan. Add suger and and bring heat to a simmer stir until dissolved. Set the essence water aside. In a larger saucepan, bring the 2 cups of cherries to a simmer, and add half of the water. Cherries will release their natural juices and break down). Add a little bit of corn starch to thicken, until you have your preferred consistency.
Spoon cherry mixture over English French toast, and enjoy!
