A pretty nice weekend

By: 
Keith Bryant
 The weekend was a little chilly, but the sun really helped out.  I even got some work done in the yard.  
 Last week I made a New Orleans classic and the Mardi Gras favorite of king cake. I would like to thank everyone that reads my column each week. It is a real joy for me when people contact me about an article or recipe.  
 This week someone contacted me at the shop and asked if I would make one for her husband, a fellow Louisianan. I’m happy to do it.  
 I had one of my Facebook friends show pictures from some she had overnighted from a bakery in New Orleans and I want to say mine looked a lot better.
 This weekend was a quiet one at our house, so I got up early and decided to make breakfast. I remembered that earlier last week I had gotten a jar of jam from Wendy Martell and she asked me to make something with it.  
 Now, if you know Wendy, she is very creative with her jams and jellies and sometimes you just don’t know what to pair with the unusual creation. She provided me with cranberry, orange, and jalapeno jelly that she wasn’t quite sure what to do with.   
 I suggested adding a spicy whole grain mustard to the jelly and use it as a glaze for pork, turkey, or chicken on the BBQ grill.  
 Since I was making breakfast, I didn’t think that would work too well for Sharon. 
 We hadn’t made French toast in a while and I had most of the ingredients for that, so I set out to make unusual breakfast for us.   
 I couldn’t really sell Sharon on the hot jelly and we had a little strawberry jelly in house so I used that to make hers. Me being me, I went full bore and used it on mine and it was acidic enough and not too spicy and worked out well. Sometimes you just need a little out of the box thinking for breakfast. 
Ingredients
½ cup milk
2 eggs
1⁄ 8 teaspoon cinnamon
½ teaspoon vanilla
4 slices bread 
2 tablespoons butter
¼ cup Nutella
¼ cup strawberry jam
½ cup heavy whipping cream
1 tablespoon powdered sugar
¼ teaspoon vanilla
Directions
 Whisk together first four ingredients.
 Melt butter in a pan over medium heat. Soak bread in milk and egg mixture for 30 seconds on each side. Place bread into the pan and let cook until bottom is golden and crisp. Turn over and repeat with other side. Repeat with all of the bread.
 Place 2 tablespoons of Nutella and 2 tablespoons of jam on two of the bread slices.  Place in 350 degree oven for 3 minutes. Top with a dollop of fresh whipped cream. Serve warm.

 

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