Tag Archives: berries

Recipe of the Week

Cinnamon Babka French Toast with Berry Compote

161027_Maite_videos_1&24270

Cinnamon Babka French Toast with Berry Compote

If breakfast in bed is in order on Valentine’s Day — or any day — this decadent french toast recipe is full of proven aphrodisiacs…

Cinnamon was known for its sensual appeal in the ancient world and at one time was more valuable than gold because of its curative properties. It is among the spices considered useful for producing heat within the body and is known to increase appetite — both physical and sexual. As for berries, blueberries promote blood flow and help keep you young and energetic, raspberries and strawberries are full of antioxidants and are plump, pretty, and seductive. For more info about these and other aphrodisiacs check out Eat Something Sexy.

Click here for a blog I wrote on ancient aphrodisiacs and watch this great video collaboration with Carin Krasner with a step by step demo on how to make this sultry, comforting and delicious meal. Recipe below.

For the French Toast:
6 slices slightly dry day old cinnamon babka, sliced 1″ thick (Dean & Deluca makes the best babka on the planet)
5 large eggs
1 cup milk
1 tablespoon sugar
pinch of salt
1 teaspoon vanilla extract
4 tablespoons butter, for frying

For the Berry Compote:
1 pound mixed fresh berries
¼ cup sugar
2 tablespoons water

Make the compote. In a medium saucepan, combine the berries with the sugar and the water and bring to a simmer. Cook over medium heat until the berries are softened and the sugar is dissolved, about 8 minutes.

Whisk together eggs and milk in a bowl. Add vanilla, sugar, and salt, whisk to combine.

Put the babka slices in a pie plate and pour the egg mixture over them. Let soak for 1 to 2 minutes on each side.

Heat a large heavy skillet on medium heat.

Melt 1 tablespoon butter in skillet, add the babka and cook until golden brown 2 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until golden brown.

Dust with powdered sugar and serve with berry compote or with maple syrup.

Serves 2

Mixed Berry Clafoutis

clafoutis

Mixed Berry Clafoutis

A specialty from the Limousin region of central France, clafoutis is a custard traditionally made using the first cherries of the summer. I made this one using raspberries and strawberries because I just missed cherry season.

1 cup whole milk
3 eggs
½ cup sugar
1 tablespoon vanilla extract
1/8 teaspoon almond extract
2 tablespoons butter, melted
1/8 teaspoon salt
½ cup flour
2 mixed raspberries and sliced strawberries
powdered sugar for dusting

Preheat the oven to 325°F.

In a large bowl, whisk together the milk, eggs, sugar, vanilla and almond extracts, butter and salt until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a pie pan and distribute the berries over the batter in the pan.

Bake until puffed and golden brown, 35–45 minutes and a toothpick inserted into the center comes out clean. (Check halfway through the backing and it is getting too browned tent loosely with aluminum foil.)

Dust with powdered sugar and serve warm or at room temperature.

Serves 6