welsōl

Bananas Foster French Toast

Bananas Foster French Toast

Serves 6

French Toast:

12 slices of gluten-free french loaf bread*(recipe follows)

4 eggs, well beaten

1 cup half-and-half

1 teaspoon cinnamon

 2 tablespoons sugar

3 tablespoons of butter for melting in skillet

Syrup:

¼ cup of butter

½ cup brown sugar

½ cup pure maple syrup

½ teaspoon cinnamon

3 bananas, cut in half lengthwise and then halved

¼ cup of pecans

¼ cup of dark rum

Preheat oven to 200 degrees F. In a shallow bowl, mix half-and-half, eggs, cinnamon, and sugar. Whisk all ingredients well. Melt 1 tablespoon of butter in a large cast-iron skillet over medium heat. Dip 3 slices of bread in the custard mix, turning to absorb the mixture. Grill the soaked bread on the skillet until golden brown on each side. Transfer French toast to a baking sheet and keep warm in the oven. Repeat with the remaining butter, bread, and custard.

After all the French toast is grilled, add ¼ cup of butter to the cast-iron skillet. Melt over low heat and once melted, add brown sugar. Allow the sugar to dissolve in the butter and then add the maple syrup. Whisk the butter, sugar, and syrup mixture and add in cinnamon. Place bananas in the pan. Cook over medium-low heat. When the bananas soften and begin to brown, add the pecans. Remove the skillet from heat and carefully add the rum. Using a stick flame, ignite the rum and wait for the flames to die down.

Place French toast on plates and top with bananas foster syrup. Top with whipped cream if desired.

 

*French Loaf Bread

Makes 1 loaf or 2 French baguettes

1 ½ cups rice flour (white)

½ cup sorghum flour

1 cup tapioca flour

2 teaspoons guar gum

1 ½ teaspoons salt

2 tablespoons sugar

1 ½ cups warm water

1 package of fast acting yeast

2 tablespoons butter, melted

3 egg whites, beaten

1 teaspoon of white or cider vinegar

Melted butter for pan and for brushing on top of loaf

In the bowl of a stand mixer fitted with a paddle attachment, place flours, gum, and salt. Whisk until combined and place bowl on stand mixer.

In a measuring cup with 1 ½ cups of warm water, add sugar and dissolve. Add in the yeast and allow bubbles to begin forming. Beat into the flour mixture on medium speed.

With the mixer still running, add butter, egg whites, and vinegar. Beat on high for 4 minutes. Coat hands with water since the dough will be quite sticky. Grease a 9 x 5-inch loaf pan with butter and put dough into pan. Place pan in a warm area and cover with a damp cloth. Preheat oven to 400 degrees F. Allow to sit for 20 to 25 minutes. Bake in a preheated oven for 35 to 40 minutes. Remove from pan and cool on a wire rack.

 

 

 

Lime and Ginger Summer Fruit Salad

For too long I have eaten fruit salads that simply don’t work. Fruits haphazardly thrown together in a bowl with little regard to taste and appearance is convenient yes, but yummy? I think not. Well no more. Try one of my favorite fruit and herb combinations for a refreshing change.

Lime and Ginger Summer Fruit Salad

Serves 4

2 teaspoons organic cane sugar

2 teaspoons grated lime zest plus 2 tablespoons of lime juice

1/2 medium honeydew, rind and seeds removed, cut into 1/2-inch pieces

1 mango, peeled and pitted, cut into 1/2-inch pieces

1 teaspoon grated fresh ginger

1 half-pint container raspberries

 

Combine sugar and zest in a large bowl. Using a rubber spatula, press mixture into the sides of the bowl for about 1 minute. Toss melon, mango, and ginger with sugar mixture until combined. Let stand at room temperature, stirring occasionally, for about 15 minutes. Gently stir in raspberries and lime juice. Serve immediately or store in the fridge. Serve slightly cool or at room temperature for the best flavor.