Strawberry/Orange-Mascarpone Stuffed French Toast
Serves 4
For Filling:
1 cup strawberries (about 6 medium)
1 teaspoon Orange Liquer
3 tbsp granulated sugar, divided
1/2 cup (4 ounces) mascarpone, room temperature
1/2 tsp pure vanilla extract
1/2 tsp finely grated orange zest
4 1" thick slices egg bread (like brioche or challah) - about 1/2 an average loaf.
4 large eggs
1/2 cup cream (10% or 35% m.f.)
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 tablespoon Grand Marnier or Cointreau (optional, but delicious!)
2 tablespoons butter
Confectioner's sugar and maple syrup for serving
For French Toast:
To make filling:
1. Remove stems from strawberries. Cut in half, and then slice crosswise. Combine
strawberries, orange liquer, and 1 tablespoon sugar in a bowl; set aside 10 minutes to let
them release some juices.
2. In another bowl, use a wooden spoon to beat together mascarpone, vanilla extract,
orange zest and remaining two tablespoons sugar. Stir in 1/2 cup of the juicy
strawberries, reserving the remaining berries for serving with the finished french toast.
To make french toast:
3. Lay a slice of bread flat on a work surface. Hold one hand on top to hold it steady while
you insert a serrated knife in the side crust to slice a deep, 3"-wide pocket. Repeat with
remaining slices.
4. Use a small spoon to gently stuff the filling into the pockets. You'll use about 1/4 cup
filling per slice, but work in increments of about 2 teaspoons at a time to avoid tearing the
bread. Gently pat the out the bread to distribute the filling evenly within the pocket.
5. In a large, shallow bowl (or a 2" deep baking dish), whisk together eggs, cream sugar,
vanilla extract, salt and Grand Marnier, if using. Preheat a skillet over medium heat.
6. Melt 1/2 tablespoon of butter in the skillet. Working with one slice at a time, quickly dip
the bread in the egg mixture, about 5 seconds per side. Do not let it sit and soak or it may
fall apart.
7. Cook the french toast one slice at a time (or two if you have a large enough pan that
your slices don't touch). Once the bottom is golden brown (about 3 minutes), use a
spatula to gently flip it over. When the second side is golden (about 2 minutes more),
remove from skillet and serve, or keep warm in a 200 degree F oven while you cook the
rest, adding another 1/2 tablespoon of butter for each slice.
Chocolate Espresso Panna Cotta
1/2 cup whole milk, divided
1 package (1-1/4 tsp) unflavored gelatin
1-3/4 cups heavy cream
1/4 cup granulated sugar
1/4 tsp sea salt
1 tsp espresso powder
1 tsp pure vanilla extract
4 oz bittersweet chocolate (60-70% cacao), finely-chopped
INSTRUCTIONS
Pour 1/4 cup of milk into a small bowl, and sprinkle the gelatin
on top. When the gelatin softens, after about 10 minutes, stir
the two together until combined. Place a fine-mesh strainer over
a large, spouted measuring cup or pitcher, and set aside.
Meanwhile, add the remaining 1/4 cup milk, cream, sugar and
salt to a large sauce pan, and whisk to dissolve the sugar. Bring
just to a boil over medium-high heat, then turn the heat down to
low, and add the espresso powder, stirring constantly until
combined.
With the cream gently simmering, whisk in the vanilla extract
and chopped chocolate, until completely melted and velvety smooth.
Remove from the heat, and whisk in the softened
gelatin, stirring until completely dissolved. Carefully pour the
mixture through the strainer to separate any lumpy bits, then
divide among 4 ramekins or small serving dishes.
Lightly cover and let cool to room-temperature, then refrigerate
until fully set, about 3 hours. Serve chilled with fresh whipped
cream and chocolate shavings. Can be made up to two days in
advance.
Crabcake
Serving Size: 8
Crab Cake Ingredients:
1 lb crab meat
2 oz celery diced
2 oz capers
2 oz red onion diced
2 oz red pepper diced
1/2 cup mayo
1/4 cup mustard
1 cup bread crumbs
1 egg
Breading Mixture Ingredients:
1 cup bread crumbs
4 eggs
1 cup milk
1 cup flour
salt and pepper to season
Directions:
In a mixing bowl, flake the crab and check for shells. Add every ingredient into
bowl, mix to combine.
Using an ice cream scooper or your hands, form a little cake.
Take 1 cup bread crumb and put in a mixing bowl. In another bowl mix 4 eggs
and 1 cup milk together. Take 3rd bowl with flour and set aside.
Take the crab cake, lightly dust in the flour, then dip it in the egg mixture on
both sides, add it to the breadcrumbs. Make sure its well coated.
Lay on a sheet or platter.
In a 12 inch non-stick pan add 1/4 cup canola or vegetable oil. When oil is hot,
add crab cakes, golden brown, then flip until golden brown. Put on a non-stick
baking sheet. Bake at 350 for 10 miinutes. Serve over favorite eggs!
Zappone's Italian Bistro & Catering
1652 N. Higley Rd, Gilbert, AZ 85234
480-218-2338
www.zapponesbistro.com
Mother's Day Brunch available at Zappone
Menu available on the wesite www.zapponesbistro.com
The Italian Vacation Cooking Class
Saturday, June 24th 12pm
La Vacanza Italia
(The Italian Vacation)
Cooking Class
12pm Saturday, June 24th, 2017
Aperol Italian Spritzer with prosecco, aperol, soda, orange
Fig Salad with goat cheese, prosciutto, arugula, vinaigrette
Roasted Tomato Tart
Roasted Salmon with preserved lemon & green olives
Lemon Semifreddo with summer berries
$50 includes Aperol Cocktail, tax, and gratuity.
tickets on sale www.zapponesbistro.com
The Italian Vacation Wine Dinner
La Vacanza Italia
Wine Dinner
(The Italian Vacation)
5pm Saturday, June 24th, 2017
1st Course
Fig Salad
with goat cheese, prosciutto, arugula, vinaigrette
Aperol Italian Spritzer
2nd Course
Roasted Salmon
with preserved lemon & green olives
Pinot Noir
3rd Course
Lemon Semifreddo
with summer berries
Ruffino Moscato
$30 plus tax & 18% gratuity
tickets on sale www.zapponesbistro.com
