Fresh spring recipes: Peanut Butter Crunch French ToastPosted: Updated:
Spring is in the air and it's a great time to try some fresh spring recipes.
On Tuesday's Good Morning Arizona, we got inspiration from Chef Steve Duarte from Blackstone Country Club at Vistancia.
Peanut Butter Crunch French Toast is a fun dish that the kids will love. The Spinach & Goat Cheese Quiche is light and good for whole family, and the Warm Chocolate Banana Torte with Salty Caramel Sauce is simple and delicious.
-Peanut Butter Crunch French Toast
½ Cup Peanut Butter
16 each Brioche Bread, 1/2" Thick Cut
4 each Eggs, beaten
¼ Cup Heavy Cream
2 tsp. Vanilla Pure Extract
4 Cups Cornflakes, Finely Crushed
4 Tbs. Butter
Powder Sugar for Garnish
Fresh Seasonal Berries for Topping
Pure Maple Syrup
Preheat oven to 350 degrees, then make 8 peanut butter sandwiches using the brioche bread. In a mixing bowl combine together the eggs, cream and vanilla, whisk well to combine. In another mixing bowl place crushed cornflakes. Lightly soak the sandwiches in the egg mixture and then into the cornflakes, pressing to help them adhere.
Melt 1 tablespoon of butter in a skillet and add sandwich, cook over medium heat and until golden about 3 minutes. Remove French toast from pan and add more butter, continue cooking French toast on other side until golden. Repeat until all the French toast has been cooked on both sides. Place toast on a baking sheet and place in oven for 5 to 8 minutes to warm center. Remove toast from oven and serve immediately garnished with powder sugar, berries and syrup.
-Spinach & Goat Cheese Quiche
1 Cup Spinach, Cooked and Drained (Frozen works as well)
3 oz. Goat Cheese, Crumbles
¼ Cup Yellow Onions, Diced
1 Tbs. Thyme, Fresh Chopped
5 each Eggs
1 Pint Heavy Cream
1 each 8"-10" pie crust, unbaked
Salt and Pepper, to taste
Directions: Preheat oven to 325 degrees. In a skillet, saute onions and thyme with olive oil over medium heat for about 2 minutes until fragrant. Remove skillet from stove and allow onions to cool. In a mixing bowl, combine together eggs and heavy cream. Whisk together to incorporate, without beating too much air into egg mixture. This will ensure that the quiche will remain dense. Season the mixture with salt and pepper.
Take unbaked pie crust and spread onions evenly along the bottom of crust. Repeat with spinach and then the goat cheese. Place crust on a baking sheet. Pour egg mixture into crust until filling almost reaches the rim. Carefully place quiche into pre heated oven and bake for about 35-45 minutes or until firm in the center. You should be able to place a toothpick in center of quiche and remove it cleanly to check to see if it is done as well. Allow quiche of rest for at least 1 hour to set. Cut quiche into wedges and serve with your favorite side salad or fresh fruit.
-Warm Chocolate Banana Torte with Salty Carmel Sauce
Chocolate Banana Torte
1 Cup Bakers Chocolate
1 Cup Butter
1 Cup Sugar
3 each Eggs, Beaten
1 Cup Flour, plus 2 Tbs.
1 tsp. Baking Powder
2 Tbs. Cocoa Powder
3 each Bananas Ripe
Salty Caramel Sauce (recipe below)
Preheat oven to 350 degrees. Place chocolate in a mixing bowl and melt over a double boiler on low heat. Cream together the butter and sugar until pale in color. Add the eggs slowly while beating. Stir in the flour, cocoa and baking powder and fold into the wet mixture. Add the bananas and chocolate. Mix well to incorporate. Place batter into coated baking pans. Bake for approximately 45 minutes. Remove from oven and allow cooling. Cut in serving size and drizzle with salty caramel sauce and garnish with a dollop of whipped cream.
Salty Caramel Sauce
2 Cups Sugar
12 Tbs. Butter, cut into pieces
1 Cup Heavy Cream
1 Tbs. Fleur de Sel
To make caramel sauce, add sugar to a heavy bottomed saucepan. Heat the sugar over medium high heat until sugar begins to melt while whisking. Continue cooking until sugar is melted and has a deep caramel color. Check sugar with a thermometer and once it reaches 350 degrees add all the butter at once. Whisk together the sugar and the butter. Remove pan from heat and slowly whisk in the cream. Finish with the sea salt and let sauce rest for about 10 minutes before using.