FRENCH TOAST WITH ORANGE-MIMOSA MARMALADE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
4 cups orange segments, peel & pith removed (about 6 or 7 oranges)
1 cup Granny Smith apples, peeled and cut into 1/2-inch cubes (about 2 apples)
2 cups freshly squeezed orange juice
1 1/2 cups sparking wine (i.e. - Prosecco)
1 cup white sugar
12 whole allspice berries, tied in a sachet
2 cups mascarpone cheese
Zest of 1 orange, l lime and 1 lemon
1 Tbsp. honey
12 extra-large eggs
2 cups half & half
1 tsp. ground cinnamon
2 vanilla beans split in half or 1 1/2 tsp. vanilla extract
1/2 cup Grand Marnier
1 cup brown sugar
6 slices brioche, each about 1-inch thick
6 Tbsp. unsalted butter, for frying
Purchased candied hazelnuts, for garnish
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Directions: |
Directions:
Combine orange segments, apple, orange juice, sparkling wine and white sugar in a medium-sized pot, and bring to a simmer. Add the allspice sachet. Cook down slowly to a thick consistency, about 2 1/2 to 3 hours, and allow to cool. (It is important to slowly reduce the marmalade, as rapidly reducing the mixture causes it to become bitter.)
Place the mascarpone cheese in a mixing bowl and gently fold in the citrus zests and honey. Set aside.
Gently whisk together the eggs, half-and-half, cinnamon, vanilla, Grand Marnier and brown sugar. Submerge each slice of brioche in the batter for about 3 seconds. Remove each slice and transfer to a wire rack set over a tray to catch any drips.
In a nonstick skillet set over medium heat, cook each slice in 1 Tbsp. of butter, until fully cooked and golden brown on both sides. Continue until all slices of bread are done.
Lay the French Toast on a plate and top with a generous scoop of the cheese mixture. Finish the dish with a spoonful of the Orange-Mimosa Marmalade and top with candied hazelnuts.
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Personal
Notes: |
Personal
Notes:
The original recipe came from the Wine Spectator, June 2014 and it called for blood oranges in the marmalade recipe. These are difficult to find and very expensive. I changed it to regular oranges and it didn't change the taste of the dish at all.
This is a wonderful brunch recipe. Tastes fantastic!!!! All you need with it is a lovely, cold glass of Prosecco.
MARIAN'S WAY:
The Orange-Mimosa Marmalade this recipe produces is quite a lot so as an alternate, I use it in a really quick & delicious appetizer...
You will need the marmalade, spreadable Brie cheese and a baguette.
Slice the baguette, "smear" with Brie and top with the Orange-Mimosa Marmalade...
quick, easy & yummy.
Serve with, of course, Mimosas!!!!
Enjoy.
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