July 31, 2013

The Maine Ingredient: Houseguests will return for Maine and this breakfast

The houseguests are coming, the houseguests are coming!

It's wonderful to live in a place that people love to visit in the summer, but don't you wish we could spread this season out to cover maybe at least a few months of the year?

This is one of my favorite summer guest breakfasts -- easy and delicious and pretty.

MAPLE FRENCH TOAST

It's been a great year for maple syrup, so this is the time to show off one of Maine's most estimable local products. This French toast uses a double dose of the amber nectar, both in the custard and again to pour lavishly over the finished result. Use a dense, sturdy sandwich loaf or even crusty country bread for this scrumptious French toast.

4 eggs

3/4 cup whole milk

1/4 cup pure maple syrup, plus additional for serving

1/4 teaspoon salt

1/8 teaspoon cinnamon

3 tablespoons unsalted butter, plus additional for serving

6 slices good-quality sandwich bread

In a shallow rimmed dish or pie plate, whisk the eggs with the milk, syrup, salt and cinnamon.

In a large, heavy skillet, melt 1 tablespoon of the butter over medium heat. Dip 2 slices of bread into egg mixture, place in the pan, and cook until the undersides are a crusty golden brown, about 3 minutes. Turn and cook until the bottoms are firm and flecked with brown and, about 2 minutes.

Repeat with the remaining butter, bread and egg mixture.

Serve French toast hot, with more butter and more maple syrup.

MOSTLY SUMMER FRUIT COMPOTE

Blueberry season at last! Fruit is always welcome at breakfast time, and any leftovers will keep for a day or so and can be used for snacking. I love the way this layered compote looks and tastes.

Serves six.

1 pint strawberries, hulled, halved or sliced if large

1 large seedless orange, peeled and cubed

1 pint raspberries

2 cups cubed watermelon

1 pint blueberries

1 tablespoon sugar

2 teaspoons lemon juice

Mint sprigs if available

Use a large glass bowl and layer the fruits in the order given, finishing with the blueberries.

Combine sugar and lemon juice in a small saucepan and heat gently until sugar dissolves. Pour over fruit.

Refrigerate for at least 30 minutes.

Garnish with mint if desired and serve.

 

Brooke Dojny is the author or co-author of more than a dozen cookbooks, most recently "Lobster!" (Storey, 2012). She lives on the Blue Hill peninsula, and can be contacted via Facebook at facebook.com/brookedojny

 

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