Saturday, June 26, 2010

back in the kitchen: french toast with raspberry syrup


there's nothing like spending a week and a half without being able to cook that will inspire me to get back in the kitchen. a trip to the farmer's market for the first csa pickup of the season certainly also helps. as does being resolved to hang out at home on a saturday afternoon to watch some world cup soccer...

so, to whet my appetite for a day of cooking and futbol watching, I decided to start with some french toast. the catch was that i decided whatever i cooked needed to include at least one piece of csa bounty. for the french toast? raspberry syrup, of course!


french toast with raspberry syrup
serves 1
  • 2 slices of your preferred bread (or more if it's small!)
  • 1 egg
  • some milk (or soymilk)
  • dash of vanilla
  • dash of cinnamon
  • 1/2-1 cup raspberries
  • 2 tablespoons sugar
  • dash lemon juice
  • about 1/2 cup water
  • combine egg and some milk to create a slightly thick mixture. add vanilla and cinnamon, stir. dip bread in egg mixture and allow to soak.
  • meanwhile, combine water and sugar in a saucepan. cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture thickens slightly.
  • stir in the raspberries, and stir occasionally (the more you stir, the more the berries will break down). bring to a boil and continue cooking until mixture thickens slightly more about 5-10 minutes. add lemon juice towards the end of the cooking time and stir.
  • cook toast in a buttered pan over medium high heat until golden brown on both sides.
  • top with syrup!

1 comment:

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