Your Life A to Z Recipe: September 27, 2013 Bananas Foster French Toast

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Your Life A to Z Recipe: Friday, September 27, 2013

By: Chef Matt Taylor

Bananas Foster French Toast

2ea. Bananas (slightly under-ripe/sliced into rounds)
1C. Maple Syrup
1C. Rum
.5# Butter

In a sauce pan bring the maple syrup to a boil, and reduce slightly. Add the bananas and cook for 1-2 minutes; add the rum, ignite to cook off the raw alcohol taste. Once the flame subsides slowly add the butter in small amounts at a time to thicken the sauce. Set the sauce aside in a warm place until it is ready for use.
The Toast
1C. Mascarpone Cheese
1ea. Vanilla bean
4T. Powdered Sugar
2T. Honey
4ea. Sliced of thick cut bread, preferably brioche or another egg bread
¼ C. Vegetable Oil

Combine the mascarpone, vanilla bean, powdered sugar and honey until all is completely incorporated. Spread the mixture evenly between two slices each of the toast making a “sandwich”.
In a heavy bottomed sauce pan heat your vegetable oil over medium heat. Gently dip your “sandwiches” in the beaten egg mixture and place in the oil. Cook the French toast for approximately 3 minutes a side or until golden brown and warmed through.
Spoon the bananas foster sauce over the top the French toast sandwiches evenly, top with powdered sugar, and or fresh fruit if desired.

Pickled Watermelon
1ea. watermelon
1C. rice wine vinegar
1C. granulated sugar
1C. water

With a heavy duty vegetable peeler, peel the watermelon then dice it into ½ inch by ½ inch cubes. Place in heavy bottomed dish.
In a heavy bottomed sauce pot, combine the vinegar, sugar, water, grenadine and salt. Bring to a boil over high heat for two minutes. Pour the pickling liquid over the watermelon, and place immediately in the refrigerator. Allow the pickling liquid cool completely before serving, the more time in the liquid the more flavors the watermelon will have.
*this can be done in large batches even months in advance, and used for various things throughout the year.