Todd and I were both craving french toast today and decided to make it for Christmas Eve dinner. Strange, maybe.. Good, Yes! I saw this recipe a few days ago and thought I would give it a try. It was so good that it may become a Christmas Eve tradition on the years when we are in town. Regardless, we will find a way to fit this into our December meal rotation every year.
Eggnog French Toast
adapted from 1 cup awesome
Ingredients
6 large eggs
3/4 cup milk
3/4 cup eggnog
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Pinch of kosher salt
1 large loaf fresh bakery bread, such as french, challah or pugliese
Mix all ingredients except bread. Dip bread and fully coat with eggy/milk mixture. Cook until golden brown on both sides. Serve with maple syrup.
Saturday, December 24, 2011
Wednesday, December 7, 2011
Cranberry Sauce with ginger and clove
Ashley made these over Thanksgiving. They were the BEST cranberries I've ever had.
In a medium saucepan, bring 1 bag (12 ounces) fresh or frozen cranberries, 1/2 cup packed dark brown sugar, 1 cup water, 1 T finely grated peeled fresh ginger, and 1/8 t ground cloves to a boil over high. Reduce heat and simmer, stirring occasionally until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature. Makes 2 cups.
In a medium saucepan, bring 1 bag (12 ounces) fresh or frozen cranberries, 1/2 cup packed dark brown sugar, 1 cup water, 1 T finely grated peeled fresh ginger, and 1/8 t ground cloves to a boil over high. Reduce heat and simmer, stirring occasionally until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature. Makes 2 cups.
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