Cinnamon Raisin French Toast

8 slices 1/2 inch thick Cinnamon Raisin Bread
4 Tbsp melted butter
3/4 c milk
1/2 c heavy cream
3 large eggs
1 Tbsp honey
1/2 tsp vanilla extract
1/2 tsp salt

1.  For the French toast custard, combine using a hand whisk the milk, heavy cream, eggs, honey, vanilla extract and the salt.  This custard can be made well in advance.  Give a brisk stir before making the toast.

2.  Transfer the custard to a casserole or open shallow dish for dipping.

3.  Dip one slice into the custard and turn over after about 15 seconds.  Transfer the slice to a plate while dipping another slice into the custard.

4.  Place a large skillet on a medium fire.  Allow the pan to heat thoroughly before pouting 1 Tbsp of the melted butter into the pan.

5.  Place both slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.

6.  Repeat steps 3 - 5 until all the French toast is cooked.

7.  An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve.

Serve warm with real maple syrup.
Serves 4.

Lemon Tart

Makes one 9-inch tart
Serves 8 to 10
When buying lemons, look for firm ones that feel heavy for their size and give a little when squeezed; very hard lemons yield little juice. Dust with confectioners’ sugar before serving if desired.
1 recipe Classic Tart Dough
7 large egg yolks
2 large eggs
1 cup (7 ounces) sugar
¼ cup grated fresh lemon zest (4 lemons)
⅔ cup fresh lemon juice (4 lemons)
Pinch salt
4 tablespoons (½ stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream, chilled
1. Roll the dough out to an 11-inch circle on a lightly floured counter and, following these photos, fit it into a 9-inch tart pan with a removable bottom. Set the tart pan on a large plate and freeze the tart shell for 30 minutes.
2. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Set the tart pan on a large baking sheet. Press a double layer of foil into the frozen tart shell and over the edges of the pan and fill with pie weights. Bake until the tart shell is golden brown and set, about 30 minutes, rotating the baking sheet halfway through baking.
3. Carefully remove the weights and foil and continue to bake the tart shell until it is fully baked and golden, 5 to 10 minutes longer. Transfer the baking sheet to a wire rack and let the tart shell cool slightly on the baking sheet while making the filling.
4. Whisk the egg yolks and eggs together in a medium saucepan. Whisk in the sugar until combined, then whisk in the lemon zest, lemon juice, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour the mixture through a fine-mesh strainer into a bowl and stir in the cream.
5. Pour the lemon filling into the warm tart shell. Bake the tart on the baking sheet until the filling is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes. Let the tart cool completely on the baking sheet, about 1½ hours. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and the tart pan bottom, and carefully slide the tart onto a serving platter or cutting board.

Lemon Curd

Ingredients:

2 whole eggs
1 egg yolk
3/4 cup sugar
6 Tablespoons butter
1/4 cup fresh lemon juice, strained

Serving size: Makes about 1 cup.

Directions:

1.  Juice the lemons.  Strain out the pulp and discard.
2.  Put the eggs, egg yol, and sugar in a medium-sized pot.
3. Add the lemon juice and whisk the whole business up until uniform.
4.  Toss in chunks of butter.
5.  Set the pot on the stove over medium heat.
6.  Cook over medium heat for a few minutes, whisking constantly, unti the butter melts and the sugar dissolves.
7.  when the mixture is melted and uniform, clip a candy thermometer to the side of the pot (amke sure it's not touching the bottom).
8.  Cook, whisking constantly, until the mixture reaches 175 degrees.  Remove from heat instantly.
9.  Strain the hot lemon curd into a large bowl.  This will catch any stray bits of cooked egg.
10.  Push the last bit through the strainer with a spoon.
11.  Cool the lemon curd to room temperature.
12.  Transfer to a clean jar, bottle, or smaller bowl.  Cover and refrigerate.

Black Blean Salad with Avocado-Lime Dressing

Serves 4

This colorful salad features a quick dressing made from creamy avocado, tangy lime juice and zesty cilantro.

Ingredients

1 ripe avocado, mashed
1/4 cup chopped cilantro
2 tablespoons lime juice
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
4 cups shredded romaine lettuce
1 cup grape tomatoes, halved
1 cup corn kernels, fresh or thawed if frozen
1 small red bell pepper, chopped
1/2 cup toasted pumpkin seeds

Method

In a large bowl, whisk together avocado, cilantro and lime juice until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.

Mango, Avocado, and Black Bean Salad with Lime Dressing

Ingredients:

2 ripe but firm avocados, halved, peeled and cubed
3 Tbsp lime juice, divided
2 ripe but firm mangoes, peeled and cubed
1 fresh jalapeno pepper, stemmed, seeded and finely chopped
1 tsp grated lime zest
2 Tbsp chopped cilantro, plus more for garnish
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp sugar
3 Tbsp extra-virgin olive ooil
1 (15-ounce) can no-salt-added black beans, rinsed and drained

Directions:

Gently toss avocado with 1 Tbsp of the lime juice in a medium bowl.  Add mango and jalapeno and gently toss to combine.  Set aside.

Whisk together remaining 2 Tbsp lime juice, zest, cilantro, salt, pepper, and sugar in a large bowl.  whisk in oil until thoroughly combined to make a thick dressing.  Add avocado mixture and black beans and toss gently.  Spoon salad onto plates, garnish with cilantro and serve immediately.

Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Gelato Siciliano

from Saveur

serves 6-8

Ingredients:

• 3 cups milk
• 3/4 cup sugar
• 2 tbsp. cornstarch
• 3/4 cup unsweetened cocoa (I sift the cocoa to remove any lumps)

Instructions:

Bring 2 cups of milk to a simmer in a medium saucepan over medium heat; remove from heat. Meanwhile, combine 1 cup milk with sugar, cornstarch and cocoa in a bowl and stir into hot milk. Cook until sugar and cocoa dissolve. Allow to cool, then cover with plastic and refrigerate overnight.  Process mixture in an ice cream maker.  You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen.Store in the freezer in a container with plastic wrap pressed right on top. It's best the day you make it.  If it freezes hard, just remove it 10 minutes before you plan of serving it.