BEGINNINGS 2024 culturecheesemag.com 57
RECIPES
CRANBERRY FILLING:
2 cups cranberries
½ cup sugar
½ cup red wine
1 orange, zested and juiced
1 cinnamon stick
¼ cup Brandy
½ vanilla bean, halved and scraped
FRENCH TOAST:
4 large eggs
2 teaspoons sugar
1 teaspoon ground cinnamon
4 tablespoons whole milk
8 slices brioche, cut ½-inch thick
8 ounces stracchino, softened
4 tablespoons cranberry filling, divided
4 tablespoons unsalted butter, divided
Maple syrup, optional
WHIPPED CREAM:
fWhisk heavy cream, powdered sugar, salt, and vanilla in a
bowl until soft peaks form. Refrigerate until needed.
CRANBERRY FILLING:
fAdd all ingredients to a small pot and bring to a simmer over
medium heat.
fReduce to low and cook for 45 minutes or until filling
thickens. Remove cinnamon stick and set filling aside.
FRENCH TOAST:
fHeat oven to 375°F.
fWhisk together eggs, sugar, cinnamon, and whole milk in a
small bowl.
fArrange brioche on a cutting board and spread stracchino on
each slice. Add a tablespoon of cranberry filling on 4 slices.
Top with the remaining slices to create 4 sandwiches.
fDredge each sandwich in the egg mixture until completely
coated. Gently shake to remove excess.
fMelt 1 tablespoon of butter in a large sauté pan over
medium-high heat. Add a sandwich to the pan and cook 1
minute on each side, or until golden brown. Repeat with
remaining sandwiches.
fPlace French toasts on a baking sheet and bake in the oven
for 5 minutes. Garnish with whipped cream, cranberry filling,
and maple syrup.
Entertaining at its finest.
www.wholesale.thefrenchfarm.com
