Honey French Toast

french toast

It occurs to me that I have sadly neglected posting honey recipes for breakfast and brunch dishes. This is a serious oversight, considering honey has some of its best moments early in the day!

 I’ll begin making amends with this lovely recipe for one of my favorite dishes, Honey French Toast.

Yield: 4 servings

Ingredients

1 cup half-and-half

3 large eggs

2 tablespoons honey, warmed in microwave for 20 seconds

1/4 teaspoon salt

8 (1/2-inch) slices day-old or stale French, Italian, brioche or challah bread

4 tablespoons butter

Directions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour egg mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into egg mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with honey, maple syrup, whipped cream or fruit.

Or if you’re really feeling decadent, serve with a scoop of vanilla ice cream drizzled with honey. (preferably Graeter’s ice cream!)

New Year’s Eve – Honey Tiramisu

I made this recipe for Christmas Eve, and it was so good I’m making again tomorrow night! 

Although it contains no cream (other than in the Marscapone), it is delightfully luscious and rich.

Tiramisu was originally made with honey, and I think it makes all the difference. Of course, I would think that…

Grumps aka Vince, a real Italian, says he prefers it a bit less sweet. If you are an Italian traditionalist, reduce the amount of honey to 1/3 cup. Don’t do anything different though! The end result will be heavenly!!

Yield:  8-10 servings

Ingredients

Eggs, 3 large, with yolks and whites separated
Honey, 1/2 cup
Mascarpone, 8 ounces
Ladyfingers, 20
Espresso or Strong Coffee, 1 cup (I used Italian roast coffee)
Cognac or Brandy, 2 tablespoons (I used inexpensive brandy)
Cocoa, 1/8 cup (I used Hershey’s unsweetened dark chocolate)

Directions

Combine 3 egg yolks, 1 tablespoon Espresso, Honey, and Cognac into the large mixing bowl. Beat 2 to 3 minutes.

Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.

Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa.

Continue layering and finish with a Mascarpone layer. Sprinkle and refrigerate 1 hour before serving

Italian Week – Tiramisu

In honor of my new Italian bees and also because I adore Italian food, I’ve declared this Italian food week!

My first recipe is, of course, tiramisu. You may not know it, but tiramisu is traditionally made with honey!

There is some debate regarding the origin of tiramisu. It may have originated as a variation of another layered dessert, the Zuppa Inglese.

The translation of the name Italian tiramisù means “pick-me-up” (metaphorically, “make me happy”). This may refer to the caffeine in the espresso and effect of cocoa used in the recipe.

Ingredients

Eggs, 3 large, with yolks and whites separated
Honey, 1/2 cup
Mascarpone, 8 ounces
Ladyfingers, 20
Espresso or Strong Coffee, 1 cup
Cognac or Brandy, 2 tablespoons
Cocoa, 1/8 cup

Directions

Combine 3 egg yolks, 1 tablespoon Espresso, Honey, and Cognac into the large mixing bowl.
Beat 2 to 3 minutes
Add Mascarpone and beat 3 to 5 minutes until consistency is smooth
In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
Gently fold into Mascarpone mixture
Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish
Spread 1/3 of Mascarpone mixture and sprinkle with cocoa
Continue layering and finish with a Mascarpone layer
Sprinkle and refrigerate 1 hour before serving