October Festival Guide

French Toast With A Tasty Twist

RICHMOND, Va (WTVR) – Chef Kate Koyiades from 821 Café, shares her signature Lemon Marmalade & Ricotta French Toast.  For more information about 821 Café please visit http://www.821caferva.com/

Recipe:

1 (6 or 8 in.) sub roll
2 tbs butter
about 1/2 c ricotta cheese
2-4 tbs lemon marmalade *(recipe below)
french toast batter *(recipe below)
powdered sugar and syrup for serving

Slice the sub roll 3/4 of the way through length wise and open flat.  Spread the marmalade evenly on both sides of the open roll. Mold the ricotta with your hands into a panel about the length and width of the sub roll and lay on top of marmalade. Close the sub roll.  With a serrated knife, cut the sub roll on a vertical angle into five or six 3/4 inch medallions.  Cut off the rounded end of the sub roll on both sides.

Heat a non-stick griddle or skillet over medium heat.

When your griddle is hot, drop your butter on it and spread evenly.  Dip each face of your french toast medallions into the batter, and fry until golden brown – about 2 or 3 minutes on each side.  Dust with powdered sugar and top with a thin slice of lemon.  Serve with your favorite pancake syrup.

For the marmalade: (time consuming but worth it!)
12 lemons
1 cup water
3 c sugar
more water for boiling

Halve the lemons crosswise and juice them, reserve juice.  Scrape the pulp and seeds from each half and discard.  Slice the peels into 1/8 inch strips.  In a large saucepan, cover the sliced peels with water and bring to a boil for 30 seconds. Remove from heat and drain, rinse under cold water.  Boil and drain twice more, but do not rinse the last time.
Return the strips to the pan, and add reserved juice, water, and sugar.  Bring to a boil on medium-high heat, stirring occasionally for about 30 minutes.  Reduce heat and simmer about another hour, stirring occasionally until marmalade sets. Skim any foam that rises. Prepare canning jars according to manufacturers instructions.  Spoon marmalade into hot jars and process in a water bath for 15 minutes.  Let stand for 2 days before serving.

For the Batter:
3/4 c whole, 2%, or skim milk
4 eggs
1 Tbs. sugar
1 Tbs. vanilla extract
2 tbs melted butter
1 tsp ground cinnamon
dash nutmeg
dash salt

Whisk ingredients thoroughly by hand.


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