Grilled French Toast With Apple Berry Compote And Apple Mascarpone Cream Food

GRILLED FRENCH TOAST

Steps:

• Preheat a grill pan or grill on medium heat.
• Make a pocket in each slice of bread and set aside. In a medium bowl, mix together the marshmallow creme and hazelnut spread until smooth, then stir in the chocolate chips. Fill each pocket with some of the spread.
• Whisk together the half-and-half, honey, cinnamon and eggs in a shallow dish. Dip each bread slice in the batter and set aside.
• Lightly spray the grill pan with cooking spray. Grill the French toast until well-marked and crisp, being careful not to burn it, 2 to 3 minutes on each side.
• Meanwhile, place the strawberries cut-side down on the grill pan and grill until slightly cooked, 1 to 2 minutes. Set aside.
• Transfer the French toast to individual plates, drizzle with caramel, shave over chocolate, top with grilled strawberries and serve alongside the warm syrup.

GLAZED FIGS WITH MASCARPONE CREAM

Steps:

• For the cream: In an electric mixer whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.
• For the figs: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest.
• Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes.
• Preheat the broiler.
• Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet.
• Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts.

COFFEE COMPUESTAS

Steps:

• Cut the tortillas to approximately 4-inch diameter circles (it's a good idea to put them on a cutting board and, using a plate as a template, slice around the tortilla with the tip of a sharp paring knife).
• Spread the tortillas on a dry surface for about 2 hours to let them dry; this will prevent them from splattering. In a skillet or electric fryer, heat 1-inch of oil to 375 degrees F. If you do not have a thermometer, wait until the surface of the oil begins to shimmer -- if it smokes, it's too hot. Drop a tortilla into the hot oil and hold it submerged with a pair of tongs for 20 seconds. Continue to fry for 1 to 2 minutes, until it turns golden brown and floats to the top of the oil, surrounded by a thin ring of tiny bubbles. Flip the tortilla over and fry for 30 seconds to tan the other side. Drain on paper towels. Repeat with the remaining tortillas.
• In a bowl, dissolve the espresso powder in 2 teaspoons of hot water. Mix the mascarpone and confectioners' sugar and fold in the dissolved espresso powder with a rubber spatula. Cover and chill for at least 1 hour or overnight.
• Set a rack in the middle of the oven and preheat to 350 degrees F. Place the tortillas on an ungreased cookie sheet. Mix the cinnamon and sugar together and sprinkle the sugar mix over the fried tortillas. Bake for 4 minutes or until the sugar just melts. Just before serving, spread the flavored mascarpone on 6 of the tortillas. Arrange the berries or fruit on the mascarpone and place the remaining tortillas on top, sugared side up.

GRILLED FRENCH TOAST WITH APPLE-BERRY COMPOTE AND APPLE-MASCARPONE CREAM

Steps:

• For the apple-mascarpone cream: Combine the apples, sugar, cinnamon and 1/2 cup water in a small saucepan. Bring to a simmer, cover and cook over low heat, stirring occasionally, until the apples are completely tender, about 12 minutes. Uncover and cook, stirring, until reduced to the consistency of applesauce, about 2 minutes. Transfer to a bowl and cool completely. Once cool, combine 1/2 cup of the applesauce with the mascarpone; mix to blend. Refrigerate until ready to serve. (Reserve extra applesauce for another use.)
• For the apple-berry compote: Combine the apple cider and sugar in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until syrupy, about 10 minutes. Cool until warm. Add the strawberries, blackberries and blueberries to the syrup. Keep warm until ready to serve. (This makes more compote than you'll need, but it's a delicious topping for ice cream!)
• For the French toast: Preheat a grill pan to medium low. In a medium bowl, combine the eggs, sugar, vanilla and cinnamon. Then whisk in the milk. Brush the hot grill pan with butter to coat.
• Dip 3 brioche slices into the egg mixture; flip and dip on the reverse side. Remove from the egg mixture, letting any excess fall back into the bowl. Immediately add the bread to the grill pan. Cook until crisp and grill marks appear, 1 to 2 minutes. Flip and cook until cooked through, 3 minutes more. Remove to a plate and keep warm. Repeat with the remaining 3 brioche slices.
• To serve, add 3 slices of French toast to each plate. Top with apple-berry compote and dollop some apple-mascarpone cream on the side.

GRILLED VANILLA FRENCH TOAST

Steps:

• Light a grill or preheat a grill pan. In a shallow baking dish, whisk the eggs with the sugar, salt and vanilla extract. Whisk in the half-and-half.
• Working in batches, add the slices of bread to the egg mixture and turn to coat; let stand until well soaked, 1 to 2 minutes.
• Lightly oil the grill grates, then grill the soaked bread over moderately high heat until dark brown grill marks form on the bottom, about 2 minutes. Flip and grill for about 2 minutes longer, until the French toast is cooked through.
• Transfer to plates and serve with butter and maple syrup or jam.

MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.