I’ve been cutting back a little on my blog posts the last week. It’s overwhelming trying to create new recipes, cook them to perfection and attempt to photograph them like a pro without the proper lighting and food props. It’s a lot of work, and sometimes, I just want to eat. But then I make something like this. Thrown together quickly on a weekday morning, bleary-eyed from waking up 4 times with the baby, it’s too good not to share. It helps to have good ingredients in the house, and the stars in this French toast recipe are sweet and simple. Challah bread, burrata cheese and ripe peaches.
If you haven’t tried burrata, please do so right as soon as possible. Burrata looks like a ball of fresh mozzarella on the outside, but cut it open and you will see the difference. Inside is a oozing mixture of soft mozzarella and cream. It’s deliciously light, sweet and buttery all at the same time.
I’ve been seeing it on Italian restaurant (the trendy ones, not the cheese-smothered-pasta ones) menus in Miami for a little while now. Boy was I excited when I spotted it next to the tubs of fresh mozzarella at my local Publix supermarket. This stuff is an experience. Usually it’s prepared in a savory salad, similar to a caprese. I was about to mix up a sweet mascarpone cream to layer on my French toast when a light bulb went on. Why not try the burrata?
The result? Amazing. You just have to try it and see for yourself.
This recipe is great for serving a large group because it all goes into the oven in the end. By the time the table is set, you pull out a pan filled with hot, puffed pieces of French toast. It’s quite impressive, sophisticated. Not too sweet, and incredibly delicious.
Challah French toast, burrata, sliced peaches
Ingredients
Method
Whisk together cream, whole milk, eggs, vanilla extract, salt and nutmeg and pour into a wide, shallow bowl. Place bread in the custard mixture in batches, leaving them to soak on each side 30 seconds. Remove bread from the custard and set aside.
Heat butter in pan on medium heat until it bubbles. Add the bread to the pan in batches, and cook until lightly browned on each side, 2-3 minutes. When all the pieces are finished, place them on a cookie sheet. Place in the oven and cook until puffed, about 8 minutes.
Cut each ball of buratta in half. Place ½ of a buratta on top of a piece of French toast. Cover with a second piece of French toast. Serve sprinkled with confectioner’s sugar, maple syrup and sliced peaches.
http://loveandduckfat.com/challah-french-toast-burrata-sliced-peaches/
Strawberries are not my favorite fruit, but they are the only reliable organic fruit that I can find on a weekly basis at my grocery store. I started roasting strawberries to incorporate into my little one’s baby food purees. They were so good; I became a little obsessed with them. Roasting makes them softer and increases the flavor. The liquid releases from the fruit, creating an all-natural, bright red syrup and the fruit develops an intense “strawberry” flavor. Many more roasted strawberry recipes are in the works, like this delicious brioche French toast with tarragon cream.
I make French toast nearly every time I buy a loaf of French bread or brioche (which isn’t often enough). Here in Miami, I have to drive a bit to get good bread, so it’s a special occasion. We hardly ever get through the bread in the first day, so the rest gets turned into a delicious breakfast. I wouldn’t bother making French toast without really good, thick bread. That’s what makes it so special!
I’ve made a few versions of this dish over the years, mostly using whatever I have on hand at the time. Try macerating the berries and using fresh whipped cream to make strawberry shortcake French toast. Sandwiching two pieces of French toast with sweetened mascarpone or ricotta cheese gives you a cheese Danish flavor. I used tarragon in this recipe, but some substitutes could be chopped mint, basil or even freshly ground black pepper. There are many ways you could make the cream, too. For my version, I used ½ Greek yogurt and ½ mascarpone cheese, thinned with milk. You can use all yogurt for a healthier version, or all whipped cream for a more decadent breakfast. Use whatever goodies you have available at the time and your creativity to create your ultimate French toast.
Ingredients
Method
Preheat oven to 350 degrees Fahrenheit.
Arrange the strawberries in a single layer in a roasting pan. Roast about 10 minutes, until the juice releases from the strawberries and thickens.
Preheat oven to 350 degrees Fahrenheit.
Whisk together whole milk, eggs, brown sugar, vanilla extract, salt and nutmeg and pour into a wide, shallow bowl. Place bread in the custard mixture in batches, leaving them to soak on each side 30 seconds. Remove bread from the custard and set aside.
Heat butter in pan on medium heat until it bubbles. Add the bread to the pan in batches, and cook until lightly browned on each side, 2-3 minutes. When all the pieces are finished, place them on a cookie sheet and sprinkle with cinnamon. Place in the oven and cook until puffed, about 5-8 minutes. Serve with maple syrup, topped with confectioners sugar, strawberries and cream (recipe below)
Mix yogurt, mascarpone cheese, tarragon and sugar. Add milk and mix until you see the desired consistency.
http://loveandduckfat.com/french-toast-with-roasted-strawberries-and-tarragon-cream/
Now that I’m a mommy, Mother’s Day takes on a whole new meaning. Mother’s Day is now one of my favorite holidays and even though my little guy is too young to understand what it’s all about; I still feel special.
Just being a mommy is special.
One thing I didn’t expect when I became a mommy was how I’d never sleep in again. Like most moms, my sleeping-in days are over, which is why on Mother’s Day, one of the very best things you can do for a mom is allow her to sleep in–brownie points for making her an amazing breakfast while she’s sleeping.
What’s better than breakfast in bed?
Breakfast in bed is a really sweet way to show your favorite mom just how much you care. Even if mom doesn’t get to sleep in; she will appreciate a breakfast cooked just for her to start a very special Mother’s Day.
Mother’s Day is a great day to get together with family. Invite the in-laws and get the kids involved in creating a special day for the most important people in our lives. Moms are special because they value the simplest gestures that show how much you care. So this Mother’s Day, whether you are serving breakfast in bed or just helping to cook some delicious Mother’s Day recipes, take a moment to show mom how much you love her. Surprise mom with a special treat this Mother’s Day with breakfast cooked just for her.
In the spirit of all the hard-working moms this Mother’s Day, I gathered together some of my best breakfast and brunch recipes, plus some favorites from my fellow bloggers to help you celebrate your favorite mommy.
— and don’t forget to do the dishes!
ABOVE IMAGES (clockwise from top)
Eggs Benedict with Arepa, Roast Pork & Cilantro Hollandaise from Love and Duck Fat
Coconut Quinoa Breakfast Porridge from Love and Duck Fat
Chocolate Zucchini Muffins from But She Can Bake
Chocolate Chip Banana Breakfast Cookies from Love and Duck Fat
Asparagus and Bacon Quiche from Love and Duck Fat
French Toast, Roasted Strawberries and Tarragon Cream from Love and Duck Fat
French Toast with Burrata and Sliced Peaches from Love and Duck Fat
Sweet Potato Biscuits with Sausage Gravy from The Egg Farm
ABOVE IMAGES (clockwise from top)
Gruyere, Caramelized Onion and Mushroom Quiche from Love and Duck Fat
Garlicky Goat Cheese Grits from Cooking and Beer
Soft-Boiled Eggs with Asparagus Soldiers from The Clever Carrot
Breakfast Flatbread Pizza from Modern Skillet
Strawberry and Cream Crepes from GI 365
Sunday Buttermilk Waffles from American Heritage Cooking
P.S…a little note to my family: I wouldn’t mind waking up on Mother’s Day with any one of these delicious recipes! They all look so good.
Which one would you like to wake up to? I’d love to hear all about it in the comments!
Like most people, I’m a sucker for a freshly-baked loaf of bread. I’m talking about good, handmade, crusty bread. Unfortunately, that freshly-baked loaf of bread will stay fresh for a day, maybe two. Unless I have a houseful of guests, my family of three doesn’t get through a loaf and I’m left with a hard brick of stale bread–really good stale bread.
It’s a shame to waste it. It’s a shame to waste any kind of bread–even the sliced bread that stays “fresh” for an disturbingly long period of time on the pantry shelf. Lucky for me (and you), there are LOTS of ways to use stale bread. I’ve gathered together some of the best ways to use your stale bread with delicious and creative recipes from some great blogs. Enjoy!
Homemade breadcrumbs
Pop chunks of bread into the food processor for homemade bread crumbs without the preservatives of store-bought. For delicious Italian-style breadcrumbs, mix in some garlic powder, salt and Italian seasoning. Use your breadcrumbs to bread chicken, meat loaf or crab cakes.
Recipes using breadcrumbs:
Individual Mushroom Lasagnas with Crispy Breadcrumbs from Martha Stewart
Roasted Cauliflower with Herbed Breadcrumbs from Martha Stewart
Grilled Eggplant & Breadcrumbs from Go Bold with Butter
image © Typical Domestic Babe
Do like the Italians do and use your stale bread in soups. It breaks down quickly and works as a substitute to flour, thickening soups like bisque and creamy vegetable soup, while adding tons of flavor. You can also make the French classic, onion soup. Place a slice of stale French bread on the top of a hearty onion broth to hold up a crusty topping of Gruyere cheese.
Soup recipes using bread:
Traditional Ribollita Recipe from Typical Domestic Babe (pictured)
French Onion soup from Smitten Kitchen
Stout French Onion Soup by The Beeroness
image © Jessiker Bakes
Bread budding is a good enough reason to let a loaf of bread go stale! Bread pudding can be made with croissants, rolls, and even cornbread. Made sweet or savory, it’s a comforting dish that is easy to make and delicious. Tip: some bread pudding recipes have a step where you “toast” the bread to dry it out. If your bread is stale, you get to skip this step.
Traditional Bread Pudding from Jessiker Bakes (pictured)
Chocolate-Pecan Brioche Bread Pudding with Caramel Sauce from Tutti Dolci
Jalapeno Cheddar Cornbread Pudding from Curry and Comfort
Crostini made with stale bread
Slice up that loaf of French bread into little discs, top with yummy things. Call it bruschetta. Call it crostini. Whatever it is, it’s easy. It’s also one of the best appetizers you can make without spending a lot of time and money.
Prosciutto, Burrata Cheese and Fig Crostini from Love and Duck Fat (pictured)
Cuban Sandwich Crostini from Love and Duck Fat
Black Olive Tapenade with Anchovy from Love and Duck Fat
Zucchini and Ricotta Bruschetta from Heinstirred
Oyster stuffing with shitake mushrooms and leeks
Instead of buying pre-packaged stuffing, make your own out of any loaf of bread–just cut it into cubes. It can be bone dry and you will still get a delicious stuffing. If you plan to make stuffing later, make sure your bread cubes are very dry by toasting them on low heat in the oven (250 degrees F for 20 minutes or so). Store in an airtight container.
Try out these stuffing recipes:
Oyster Stuffing with Shiitake Mushrooms and Leeks from Love and Duck Fat
Buffalo Cheddar Beer Bread Stuffing from Half Naked Harvest
Skillet Cornbread Stuffing with Jalepenos and Chives from Food ~ Fashion ~ Party
French toast
I’m a little famous for French toast (among my family and friends). You can bet that the day after I buy a loaf of French bread, there will be French toast the next morning. Once you have the recipe down, there are infinite combinations. So easy. So yum.
Challah French Toast with Burrata and Sliced Peaches from Love and Duck Fat
French Toast with Roasted Strawberries and Tarragon Cream from Love and Duck Fat
Baked Chai Spiced French Toast from Savory Simple
Peanut Butter and Jelly French Toast from The Hot Plate
Kale caesar salad with avocado dressing
Croutons are just about the silliest thing you can buy in the grocery store. They are ridiculously easy to make from ingredients you already have on hand. Get the most out of your grocery dollar by making crunchy homemade croutons from stale bread–even the crusts! All you need to do is cube up some bread, toss it in a little olive oil (or butter) and toast for the best croutons. You can get fancy by flavoring with garlic powder, Parmesan cheese or even Cajun seasoning.
Parmesan and Garlic Croutons from everyday musing
Basic Bread Crust Croutons from The Vegetarian Ginger
Easy Homemade Croutons from Tramplingrose
Homemade Parmesan & Herb Mini Croutons from Milk & Cereal
If you don’t use your stake bread in any of the ways above, don’t throw it away! There are many more uses for it.
How to use stale bread + 24 stale bread recipes!
I made my first Love and Duck Fat post on July 27th of 2013, almost five months ago. Looking back, I was a new stay-at-home mom without a purpose besides caring for my little one. Lost in my new routine of baby feeding, housework and preparing meals; I needed something to funnel my creativity into – something that wasn’t all about baby. At my husband’s urging, Love and Duck Fat was born.
I’m still a stay-at-home mom, with a 14 month old little guy who makes messes faster than I can clean them up. Even so, a lot has changed in 5 months (that’s all?). I’ve learned a lot from writing this blog (like how to make a really good cake) and I look forward to my next big milestone: my 1 year anniversary post.
Chocolate chip cake
To celebrate my 100th post, I baked myself a chocolate chip cake. Yay me! It’s a simple cake recipe that reminds me of being a kid. I remember making chocolate chip cakes using yellow cake mix and store-bought chocolate fudge frosting. This cake is way better. The yellow cake batter has that perfect birthday cake smell and taste. The chocolate chips are rich and flavorful, and the frosting is to die for.
A quick note on the frosting: I originally made an American-style chocolate butter cream for this cake but tossed it because it was too sweet. Instead, I made a dark chocolate frosting that is so delicious (and easy to make) you will be licking the spatula like I did.
To celebrate my 100th post, I’m sharing ten of my personal favorite recipes to date, in no particular order.
Yellow cake recipe adapted from Best Birthday Cake by Smitten Kitchen.
Chocolate frosting adapted from recipe by Marcia Kiesel.
Ingredients
Method
Preheat oven to 350° F/ 175° C
Butter and flour two 9-inch cake pans. For extra insurance, butter and line with parchment paper.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In a large bowl, cream the butter and sugar with an electric mixer at medium speed until light in color and fluffy. Add the vanilla extract and blend. Beat in the eggs, one at a time. With the mixer on low speed, slowly add the buttermilk. The mixture will look curdled at this point. Add the flour mixture in batches, mixing on low speed until completely incorporated. Scrape down the sides of the bowl and mix again, do not over mix.
You should have a nice, thick batter at this point. Fold in the chocolate chips.
Divide the cake batter evenly between the cake pans and tap on the counter to remove air bubbles. Bake 35-40 minutes until golden brown and a wooden pick (I like to use bamboo skewers) inserted into the center comes out clean of cake batter (melted chocolate is okay).
Allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely before frosting. You can make the layers a few days ahead, wrap in plastic wrap and store in the refrigerator.
In a heavy saucepan, bring the cream, espresso powder and sugar to a simmer over medium heat. Reduce heat to low and stir, about 6 minutes, until the sugar melts completely and the mixture thickens slightly.
Add the chocolate, butter, vanilla extract and salt to a mixing bowl. Pour the hot cream mixture on top. Allow to come to room temperature, stirring occasionally.
Set the mixing bowl with the chocolate inside a larger bowl with a layer of ice cubes on the bottom. Beat the chocolate, using a handheld mixer, until thick and glossy. Scrape the sides of the bowl with a spatula until combined.
Frost the cake layers right away. The frosting should have a lovely, spreadable consistency.
http://loveandduckfat.com/chocolate-chip-cake-recipe-100th-blog-post/
Chocolate chip cake recipe
