Comparison Between Mascarpone Toast And Blackberry Syrup?
Mascarpone Toast and Blackberry Syrup Ingredients
2 small egg
1/2 cup milk
1/4 cup sugar
2 1/2 teaspoons cinnamon
2 teaspoons vanilla extract, divided
2 cups cold mascarpone cheese
3 tablespoons blackberry liqueur
10 thick (3/4 in.) slices of day-old wide bread
1/2 cup maple syrup
3 cups blackberries
2 1/2 tablespoons butter
Cooked bacon
Preparation
Heat a charcoal grill to medium-high (450°) or set up a camp stove and use medium heat.
Whisk egg, sugar, cinnamon, milk, and 1 tsp. vanilla together in a large bowl.
Stir mascarpone, remaining vanilla, and the liqueur together in a different bowl. Spread mascarpone mixture over 5 bread slices; top with remaining slices.
Cook maple syrup and berries in a small covered saucepan until berries …show more content…
total)
1 loaf (12 oz.) of unsliced brioche*
About 3 1/2 tbsp. butter, softened
5 large eggs
About 1 tsp. kosher salt
About 1 tsp. pepper
Preparation
Brown bacon in a 12-in. cast-iron skillet over medium-high heat, 8 to 12 minutes, turning as needed. Transfer to paper towels and drape with foil to keep warm. Discard fat from pan and wipe pan somewhat clean with a paper towel.
Meanwhile, cut 4 brioche slices, each about 1 1/4 in thick (you'll have bread left over). Spread both sides with about 3 tbsp. butter total. Cut a hole in each slice; set centers aside.
Put bread in pan, pressing down slightly to flatten, and set over medium-low heat. Put about 1/2 tsp. butter in each hole, then crack an egg into each. Sprinkle eggs with a little salt and pepper. Cook until bottom of bread is golden, 3 minutes.
Flip toast and eggs carefully with a wide spatula. Sprinkle eggs with salt and pepper. Cook until underside of toast is golden and egg is done the way you like, about 3 minutes more for softly set.
Transfer eggs and toast to plates. Quickly toast bread centers, then set 1 on each serving. Serve with bacon.
Cinnamon Rolls …show more content…
Roll into an even 12- by 24-in. rectangle.
Make filling: Spread butter on dough. Combine brown sugar, cinnamon, raisins, and walnuts; sprinkle evenly over dough, leaving a 1 1/2-in. strip clear along the top long edge.
Roll up, starting at other long edge, and pinch seam closed. Cut log in half crosswise. Using paper towels, oil inside of a 2-gal. resealable freezer bag. Put half-logs inside, leaving some space between them, and seal bag. Freeze until solid, at least 6 hours and up to 1 month.
Transport the frozen dough in a cooler up to 1 day before baking. Remove logs from bag, ideally while still somewhat firm, and cut each crosswise into 6 slices.
Finish rolls: Butter a 6-qt. dutch oven. Arrange slices cut side up in pot. Cover with lid and let rise in the sun until dough is puffy and holds a small impression when pressed, 1 1/2 to 3 hours.
Bake rolls until they're browned and a skewer inserted into bread comes out clean, 30 to 45 minutes.
Remove pot from fire, uncover, and let cool about 15 minutes. Loosen rolls with a table knife. Mix honey and powdered sugar with 2 to 3 tsp. water; spread on
2 small egg
1/2 cup milk
1/4 cup sugar
2 1/2 teaspoons cinnamon
2 teaspoons vanilla extract, divided
2 cups cold mascarpone cheese
3 tablespoons blackberry liqueur
10 thick (3/4 in.) slices of day-old wide bread
1/2 cup maple syrup
3 cups blackberries
2 1/2 tablespoons butter
Cooked bacon
Preparation
Heat a charcoal grill to medium-high (450°) or set up a camp stove and use medium heat.
Whisk egg, sugar, cinnamon, milk, and 1 tsp. vanilla together in a large bowl.
Stir mascarpone, remaining vanilla, and the liqueur together in a different bowl. Spread mascarpone mixture over 5 bread slices; top with remaining slices.
Cook maple syrup and berries in a small covered saucepan until berries …show more content…
total)
1 loaf (12 oz.) of unsliced brioche*
About 3 1/2 tbsp. butter, softened
5 large eggs
About 1 tsp. kosher salt
About 1 tsp. pepper
Preparation
Brown bacon in a 12-in. cast-iron skillet over medium-high heat, 8 to 12 minutes, turning as needed. Transfer to paper towels and drape with foil to keep warm. Discard fat from pan and wipe pan somewhat clean with a paper towel.
Meanwhile, cut 4 brioche slices, each about 1 1/4 in thick (you'll have bread left over). Spread both sides with about 3 tbsp. butter total. Cut a hole in each slice; set centers aside.
Put bread in pan, pressing down slightly to flatten, and set over medium-low heat. Put about 1/2 tsp. butter in each hole, then crack an egg into each. Sprinkle eggs with a little salt and pepper. Cook until bottom of bread is golden, 3 minutes.
Flip toast and eggs carefully with a wide spatula. Sprinkle eggs with salt and pepper. Cook until underside of toast is golden and egg is done the way you like, about 3 minutes more for softly set.
Transfer eggs and toast to plates. Quickly toast bread centers, then set 1 on each serving. Serve with bacon.
Cinnamon Rolls …show more content…
Roll into an even 12- by 24-in. rectangle.
Make filling: Spread butter on dough. Combine brown sugar, cinnamon, raisins, and walnuts; sprinkle evenly over dough, leaving a 1 1/2-in. strip clear along the top long edge.
Roll up, starting at other long edge, and pinch seam closed. Cut log in half crosswise. Using paper towels, oil inside of a 2-gal. resealable freezer bag. Put half-logs inside, leaving some space between them, and seal bag. Freeze until solid, at least 6 hours and up to 1 month.
Transport the frozen dough in a cooler up to 1 day before baking. Remove logs from bag, ideally while still somewhat firm, and cut each crosswise into 6 slices.
Finish rolls: Butter a 6-qt. dutch oven. Arrange slices cut side up in pot. Cover with lid and let rise in the sun until dough is puffy and holds a small impression when pressed, 1 1/2 to 3 hours.
Bake rolls until they're browned and a skewer inserted into bread comes out clean, 30 to 45 minutes.
Remove pot from fire, uncover, and let cool about 15 minutes. Loosen rolls with a table knife. Mix honey and powdered sugar with 2 to 3 tsp. water; spread on