March 5, 2014
Netanyahu's inaction to Obama's provocations sends powerful message
Kerry, after apparent criticism by Schumer, seeks to allay skepticism on diplomacy
How to ruin a perfectly good kid in 10 simple steps
2014 Oscars played it safe, but was faith lost in the shuffle?
Apple joins Hobby Lobby in touting corporate values beyond profit
March 3, 2014
Alina Dain Sharon: In the Hebrew calendar, a leap year has extra month, not day
Latest Obama appointment to prove Prez set on emasculating so-called Israel Lobby
Jewish World Review
This crispy French toast is to die for
JewishWorldReview.com | (MCT)
The trick to this French toast, courtesy of 1892 East New American Restaurant & Tavern in Huntsville, Ala., is a combination of cornflakes and buttery palmiers, which add great crunch and rich flavor. With a topping of apples and a dusting of powdered sugar, it makes for a perfect start to the day.
1892 EAST'S CRISPY FRENCH TOAST
SERVINGS: Serves 4
TOTAL TIME: 45 minutes
- 3 Granny Smith apples, peeled and sliced
- 1 tablespoon ground cinnamon
- 1/4 cup light brown sugar
- 2 tablespoons cold water
- 1 tablespoon cornstarch
In a medium saucepan, combine the apples, cinnamon, brown sugar and a pinch of salt over low heat. Cook, stirring until the apples are tender but not mushy, 8 to 10 minutes. While the apples are cooking, combine the water and cornstarch in a small bowl. Add the cornstarch mixture to the apples and increase the heat to high, stirring until the liquid bubbles and thickens. Remove from heat and hold in a warm place.
|WE FEED YOUR SOUL, INTELLECT --- AND STOMACH|
Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.
CRISPY FRENCH TOAST
- 6 eggs
- 1 cup half and half
- 3 tablespoons sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups cornflakes
- 1 cup crumbled palmiers (you can substitute 1 extra cup cornflakes)
- 3 tablespoons powdered sugar, plus more for dusting
- Oil for deep-frying
- 4 slices sourdough bread, cut into 3/4-inch slices
- Apple topping
1. In a medium bowl, beat together the eggs, half and half, sugar, vanilla, cinnamon and nutmeg to form the batter.
2. In a food processor, grind the cornflakes with the palmiers and powdered sugar to a coarse, sandy texture.
3. Heat the oil in a wide pot or deep fryer until it reaches 350 degrees.
4. While the oil is heating, start preparing the French toast: Dip the bread in the batter to soak, then press the soaked bread into the crust mixture on both sides to form a good coating. Place the bread in the fryer, careful not to crowd, and fry until the crust is golden-brown, about 2 minutes.
5. Drain the French toast on paper towels to remove any excess oil, then arrange on a plate and top with apples and a dusting of powdered sugar. Serve immediately.
Protein 21 grams
Carbohydrates 115 grams
Fiber 6 grams
Fat 32 grams
Saturated fat 10 grams
Sugar 52 grams
Sodium 713 mg
Sign up for the daily JWR update. It's free. Just click here.
To comment, please click here.
Interested in a private Judaic studies instructor for free? Let us know by clicking here.
if (strpos(, "printer_friendly") === 0)
=<<© 2013, Los Angeles Times Distributed by MCT Information Services