Eggnog French Toast

Every year, I get one or two requests for the French toast recipe I prepare for Christmas brunch. It is the perfect recipe for Christmas morning: it takes just ten minutes to prep the night before, and in the morning all you have to do is pop it in the oven. It pleases a crowd, too; the recipe serves eight, and even those not keen on eggnog like it. Add some bacon, coffee, and mimosas, and you're done.

I highly recommend the accompanying compote; it is the magic ingredient that makes the whole meal extra special. It takes a bit more time than the French toast itself, but can easily be made a couple days in advance. If you want to cut the fat in the compote recipe a little, I have found it is safe to reduce or omit the first four tablespoons of butter without too much difference to the taste...but on Christmas Day, the butter stays!

Unfortunately, I can’t take credit for our annual tradition. I follow a Bon Appetit recipe exactly as it was printed in December 2001. (Best. issue. ever. If there is ever a fire, my order of rescue is: the kid, the hamster, the Mac, and my Dec '01 BA. Yes, I think about these things.) Luckily, BA graciously posts all their recipes for free at Epicurious. Enjoy!

Eggnog French Toast

Cranberry-Apple Compote

Black Forest Oatmeal

In a technical sense, this breakfast can be considered healthy: it has a serving of oatmeal (whole grain!), cherries (fruit!), and pudding (milk and eggs! and cocoa! antioxidants! Give a girl a break, okay?) Very healthy and balanced, indeed. This is what I tell myself when I eat it three days in a row. Which has never happened, I swear. Really. Because I’m good. But so is this oatmeal.

Ahem.

The recipe is for one serving; scale as needed.

¼ cup quick oats*

¼ cup milk or almond milk

¼ cup water

¼ to ½ tsp sugar or sweetener

1 shake of salt

½ cup chocolate pudding

⅓ cup canned sour cherries, drained (I recommend S&F brand)

1 dollop whip cream or cool whip

Combine the first five ingredients in a small pot. Bring up to a gentle boil over medium heat. Simmer, stirring constantly, for 3-5 minutes. Allow to cool to room temperature (cooling can be sped up by placing the pot in a shallow bath of cold water and stirring occasionally).

Layer all ingredients in a bowl, or if you want to get fancy, a large parfait glass. Tell yourself it’s good for you. Then eat it all. Because—every once in a while—it’s important to eat pudding and whip cream for breakfast.

*Rolled or steel-cut oats can be substituted; adjust liquid quantities and cooking times according to package directions.

Apple-Cherry Oatmeal

I don’t like oatmeal; I find it somewhat bland and thin. But steel-cut oats are in a different category: they have a complex nutty flavour plus some serious chewiness. And they fill you up like no other. In the GTA, steel-cut oats are widely available under the Bob’s Red Mill and PC Blue Menu brands.

This is my favorite oatmeal combo; I make it in bulk and eat it three to four times a week. For my WW friends: one serving is 3 Points excluding syrup, nuts, and milk.

1 slightly heaped cup steel-cut oats (180 g)
3 cups cold water
1 cinnamon stick
pinch salt
½ cup dried cherries*, loosely packed (85 g)
2 golden delicious apples, cored and chopped
½ cup unsweetened applesauce (110 g or one snack cup)
maple or pancake syrup
optional: toasted pecans or walnuts, chopped
milk or cream

Place oats, water, cinnamon, and salt in a large saucepan with a tight-fitting lid. Cover and bring to a boil on high heat, then simmer on low for 20 minutes. Uncover oatmeal and cook for a couple more minutes, until excess water has boiled off and desired consistency is reached. Remove from heat.

Meanwhile, place cherries in 1-qt microwave-safe bowl with just enough water to cover. Microwave on high for a couple minutes, until water is absorbed and cherries have softened. Place apples on top and cook on high for 4 to 5 minutes until apples are tender-crisp, stirring halfway through.

Discard cinnamon stick. Stir in cherries, apples, and applesauce. Divide into five servings. Top with syrup and nuts to taste, and serve with milk or cream.

Note: Oatmeal can be frozen in individual serving containers (without milk) and then reheated in the microwave. I actually prefer frozen oatmeal as it further softens the oats and blends the flavours.

*1 cup canned cherries can be substituted for the dried, but I find they don’t carry the same flavour punch. They do not have to be cooked before adding them to the oatmeal.

Apple-Oatmeal Coffee Cake

I have been astounded by the number of requests I have received for this cake's recipe, served at the Back-to-School Tea on Tuesday morning. I will have to make it again, soon.

Oat Streusel
2 tbsp salted butter, cold
¼ cup AP flour
2 tbsp packed brown sugar
½ tsp cinnamon
¼ cup oats (quick or rolled)

Cake
1¾ cups AP flour
1 cup packed brown sugar
¾ cup oats (quick or rolled)
1 tbsp baking powder
½ tsp baking soda
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
½ cup salted butter, softened
1 cup buttermilk*
1 large egg
1½ cups Granny Smith apples, chopped (about 2)

Make the streusel: in a medium bowl, briefly blend together the flour, sugar and cinnamon, then cut in the butter until crumbly (size of peas). Stir in oats. Set aside or keep in fridge if your kitchen is warm.

Preheat the oven to 350F. Liberally grease 9x9x2 pan with shortening. (Optional: line bottom and two sides with overhanging parchment strip for easy removal.)

In electric mixer bowl, stir together dry ingredients. Add butter, milk, and egg; beat on low for 30 seconds. Beat on medium for 2 minutes, scraping down the bowl a couple times. Fold in apples.

Spread batter in prepared pan, smoothing top with spoon/spatula. Sprinkle with streusel.

Bake 50 to 55 minutes, until golden brown and toothpick inserted in centre comes out clean. Cool in pan before lifting onto wire rack, or serve warm.

* If you do not have buttermilk on hand, substitute 1 tbsp lemon juice mixed with normal milk to equal 1 cup. Don’t worry if it looks lumpy: this is normal.

Cheddar Scones

Dished up to the ladies at Coffee Morning last month. Cheesy tastiness.

2 cups all purpose flour
¼ cup sugar
4 tsp baking powder
½ tsp salt
¼ cup cold salted butter, cut into small cubes
1 cup grated old (sharp) cheddar
1 egg, beaten well
⅔ cup milk (whole is preferred)

Preheat oven to 425 F. Grease baking sheet, or line with parchment or silpat.

In a large bowl, blend together first four ingredients. Using two knives or a pastry cutter, cut in butter until crumbly (pea-sized). Stir in cheddar. If your kitchen is warm, stick the whole thing in the fridge for a few minutes to cool down.

Beat the egg and stir in the milk. Make a well in the center of the four mixture and pour in the milk. Gently mix together with your fingers until just combined. Turn out onto a lightly floured counter and knead about a dozen times, until dough is slightly elastic. Take care not to over-knead the dough as this is what can kill its tender crumb.

Divide dough into two flat rounds and then score tops into six pie pieces each, or use a muffin scoop to drop large biscuits onto baking sheet. Brush tops with extra milk, if desired.

Bake for 15 minutes until risen and tops are lightly browned. Serve warm.

Make ahead: freeze scones after shaping on baking sheet. Once frozen, cover with plastic. Thaw in fridge overnight before baking. Add a few minutes to your baking time when baking directly from the fridge.