Blueberry Croissant French Toast

Blueberry Croissant French Toast

 

PREP: 30 MINUTES
TOTAL: 50 MINUTES
MAKES: 4-6 SERVINGS

 

1 cup half and half

2 eggs

1/4 cup sugar

1/4 cup brandy

1 teaspoon ground cinnamon

1/4 teaspoon salt

8 tablespoons blueberry preserves

4 croissants, cut in half horizontally

1/2 cup unsalted butter

2 1/2-pint baskets fresh blueberries

Pure maple syrup

 

1. Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes. 

2. Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.

Summer Pudding with Blueberries and Strawberries

Summer Pudding with Blueberries and Strawberries

PREP: 20 HOURS
TOTAL: 8 HOURS 30 MINUTES
MAKES: 6 SERVINGS

 

1 unsliced rectangular loaf of brioche or firm white bread, with crusts discarded
4 cups blueberries (1 pound)
5 cups strawberries (18 ounces)
1 cup sugar
1 teaspoon fresh lemon juice

 

1.  Cut bread into 14 slices.  Cut out a 3-inch round from 1 slice and put in bottom of bowl.  Line sides of bowl with 10 slices, overlapping them slightly.    2.  Bring berries, sugar, and lemon juice to a boil in a heavy medium  saucepan over medium heat, then simmer, stirring occasionally until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let rain 15 minutes.  Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.

3.  Pour juices evenly over bread, making sure all bread is saturated.  Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper.  Put a 1- 1 1.2- pound weight on plate and chill at least 8 hours.

4.  Remove weight, plate and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.

Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing

Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing
PREP: 20 MINUTES
TOTAL: 30 MINUTES
MAKES: 6 SERVINGS
4 zucchini, trimmed, halved lengthwise
4 yellow squash, trimmed, halved lengthwise
5 tablespoons Ariston Specialties Basil olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese
2 tablespoons balsamic vinegar
1.  Prepare grill (medium heat).  Place zucchini and squash on large baking sheet; brush all over with 3 tablespoons oil.  Sprinkle with salt and pepper.  Grill vegetables until tender and brown, turning occasionally, about 10 minutes.  Transfer to plate and cool.
2. Cut vegetables diagonally into 1-inch-wide pieces.  Place in large bowl.  Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

Strawberry Panna Cotta with Strawberries and Honey

Strawberry Panna Cotta with Strawberries and Honey
PREP: 25 MINUTES
TOTAL: 4 HOURS
MAKES: 4 SERVINGS
4 cups halved hulled strawberries (about 2 one-pint baskets)
1 1/2 cups Dakin Dairy milk
1/2 cups whipping cream
1/3 cups sugar
1 envelope unflavored gelatin
1/2 teaspoon vanilla extract
3 tablespoons honey
1.  Puree 2 cups strawberries in processor until smooth.  Pour puree through strainer, pressing with rubber spatula to extract as much puree as possible; reserve strained puree.  Discard seeds in strainer.
2.  Whisk milk, whipping cream and sugar in heavy medium saucepan.  Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.  Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil).  Remove from heat.  Whisk in pureed strawberries and vanilla extract.  Divide mixture amoung six cup ramekins or custard cups.
3.  Refrigerate until panna cotta is set, at least 3 hours or overnight.  Cover and refrigerate remaning 2 cups strawberry halves.  Gently toss remaining 2 cups strawberry halves and honey in medium bowl to blend.
4.  Let stand at room temperature 30 minutes.  Run small shark knife between panna cotta and ramekins to loosen.  Dip bottom of ramekins into bowl of hot water 30 seconds.  Invert each panna cotta onto plate, shaking gently to unmold.  Spoon strawberry-honoey mixture over and serve.