It’s state night again. Time to get out the United States puzzle for Miss A. She loves puzzles. Before making her selection, she first took the puzzle apart. Then put it back together. Then took it apart, asked me to put it back together and then pointed to the big purple state in the Pacific Northwest, Washington.
Washington is known for lots of fresh produce and seafood – apples, potatoes, berries, and salmon. Given the time of year, we’re going to focus on apples, the McIntosh to be precise. We came across this recipe in our most recent issue of Cooking Light Magazine and had set it aside as one to make for breakfast soon. Little did we know that it would come in handy for our Washington adventure. So, without further adieu we give you what we’re calling Gruyère French Toast with Warm Apple Syrup.
Once the shallots were translucent, we added a mixture of corn starch and cider as well as the sliced apples and some maple syrup. We brought the ingredients to a boil, reduced the heat and cooked for another three minutes.
We then added a few slices to the skillet for toasting, along with a half cup of pecans. We toasted the bread for about 2 minutes per side and repeated the butter and toast process until we were through all the slices. We left the pecans in the skillet the whole time, tossing them around occasionally.
Once complete, we served the toast immediately, topped it with the warm apple syrup that we had set aside earlier and garnished with the butter toasted pecans and a little extra maple syrup. (Yeah – this isn’t really “cooking light” anymore.)
The French toast was a delight! It was hot, crispy, sweet and nutty. It was also a bona fide hit. Mike gave the dish 3 spoons. He said the flavors were 4 spoon worthy, but he wasn’t a fan of the ciabatta. He prefers a softer bread to a chewy one. Mr. N gave the toast itself 3 spoons, but didn’t care for the apple syrup. (I’m guessing it was the shallots.)
Miss A was excited that it was her pick, tasted it all and said it was very good. Then she ran off again. I’m going to patent the Miss A diet one of these days. (Take a bite, dance around, take another bite, do a cart-wheel, take another bite and jump up and down, grab a granola bar and run circles around the house.) So really who knows how many spoons for her this time…she said she liked it. She took three bites. I guess we’ll just see what happens the next time we make this. And for me – it’s a 4 spooner. I loved everything about this meal – the bread, the cheese, the apples and shallots. Mmmmmm. This is easily going to be a recurring breakfast this fall and winter.
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