(no subject)
Nov. 2nd, 2008 11:24 amGood morning party people!
So, the baked french toast? Not actually that great. It may have been due to my using tart pans instead of ramekins, and possibly slightly less egg mixture than needed, but I found it kind of chewy and gross. The recipe's pretty simple -- a layer of cubed day-old bread, a layer of cubed cream cheese, another layer of bread, topped with a mixture of equal parts egg and milk with a dash of maple syrup thrown in. I added a little bit of cinnamon too, because hello bland much. Steep overnight in the fridge and bake at 350 for 30 minutes. The cream cheese doesn't quite melt, and gives it a sort of gummy texture that I didn't care for. Well, you win some, you lose some.
The chicken pies are in the oven as we speak -- cooked minced bacon, sautee'd shallots, walnuts, cooked ground chicken, and enough alfredo sauce (it was the only cream sauce I had) to make it stick together. There might be too many flavours in there, but I'm hoping the chicken mellows out the alfredo a little. Soon as the laundry's done they'll come out of the oven, and then I get to put the game hen in to brine.
I might not have enough of an attention span for lemon curd today, I think.
So, the baked french toast? Not actually that great. It may have been due to my using tart pans instead of ramekins, and possibly slightly less egg mixture than needed, but I found it kind of chewy and gross. The recipe's pretty simple -- a layer of cubed day-old bread, a layer of cubed cream cheese, another layer of bread, topped with a mixture of equal parts egg and milk with a dash of maple syrup thrown in. I added a little bit of cinnamon too, because hello bland much. Steep overnight in the fridge and bake at 350 for 30 minutes. The cream cheese doesn't quite melt, and gives it a sort of gummy texture that I didn't care for. Well, you win some, you lose some.
The chicken pies are in the oven as we speak -- cooked minced bacon, sautee'd shallots, walnuts, cooked ground chicken, and enough alfredo sauce (it was the only cream sauce I had) to make it stick together. There might be too many flavours in there, but I'm hoping the chicken mellows out the alfredo a little. Soon as the laundry's done they'll come out of the oven, and then I get to put the game hen in to brine.
I might not have enough of an attention span for lemon curd today, I think.