Love in the Afternoon: Delightfully Decadent, Lemony French Toast…

December 17th, 2010 § 5 comments

Love in the Afternoon: Delightfully Decadent, Lemony French Toast

Oh yes. I know what you’re thinking. What is she doing, lounging about in the afternoon with a plate of French Toast? Oh the sloth, the sloth! It’s just nothing but wickedness {smirk}. OK. Yes, Santa Baby, I have been a little —how shall we say— self-indulgent recently. But, try to go easy on me. During the short New England growing season —with gardens to plan, plant and tend— there are few leisurely days on my calendar. So I really treasure this quiet time of the year, and I like to treat myself a little.

Mid-Day Snow-Squall

With snow flying, and daytime temperatures struggling to reach the double digits, outside work is off the schedule. These days, I like to wrap myself in fluffy office-attire and slip into cashmere power-slippers before I settle into my couch desk for the day. Oh, I’m still keeping busy -of course. I read and review garden and landscaping books. I write. I research. I draw and sketch out new design ideas. I edit photos. I begin to shift focus to my painting studio. And you know, it’s amazing how much you can get done when you’re comfortable. That said, I find it really hard to stay focused when my stomach starts to grumble. And, it seems this little conversation with my tummy always takes place in the late afternoon. So rather than argue, I give it some love. Which brings us, of course, to the Delightfully Decadent, Lemony French Toast…

Love in the Afternoon: Delightfully Decadent, Lemony French Toast

Love in the Afternoon French Toast

Ingredients (serves two with an appetite, divide or multiply according to desire):

6             Slices of day-old, thick, French bread

3             Extra large eggs

1/2        Cup of cream

1/4        Cup of Vermont maple syrup

1             Teaspoon freshly ground cinnamon (plus extra for sprinkling)

1             Teaspoon freshly ground nutmeg

1             Teaspoon vanilla

1            Teaspoon freshly squeezed Meyer lemon juice

A pinch of  Salt

Fresh zest of one ripe, golden Meyer lemon (Do you grow your own yet? Oh… you really must)

For Pan:

1/2           Stick of sweet butter

For Serving:

Real Vermont Maple Syrup to Taste (warmed)

Confectioners sugar for sprinkling on top

Sweet, Organic Meyer Lemon from VivaTerra’s Lemon Topiary

Directions:

If you’re making breakfast for a group, warm an oven to 250 degrees fahrenheit to hold batches of toast on a platter until you are ready to serve.

When I make French toast I mix the batter in a bowl with a fork and then pour it in a shallow dish (a pie plate or any shallow dish will do the trick). Add each slice of bread to the dish one at a time; dunking each slice in and swishing it around as you go, to absorb the batter. Allow the slices to sit in the dish while you warm a couple of tablespoons of butter in a good sized skillet. When the butter is melted, raise the heat up to medium and add the toast. Use a good sized skillet to hold at least three slices at a time.

Add the slices of bread to the skillet and fry each side until golden brown. As the toast is frying, I like to drizzle it with maple syrup and sprinkle a bit of cinnamon on each slice. Be sure not to over-cook French toast. You want the bread moist and luscious on the inside, and golden-brown/lightly crispy on the outside.

Sprinkle each serving with confectioners’ sugar and serve with a pat of fresh butter and warm Vermont maple syrup.

Can you feel the love?

With proper care, Meyer lemon trees make wonderful houseplants. A lemon topiary is a beautiful & unusual holiday gift that keeps on giving. Here’s one good source: Organic Meyer Lemon Topiary from VivaTerra. Trees from this company are sent priority, in pretty clay pots. And if you hop to it, there’s still time to order before Christmas.

***

Article and Photos (excepting links from VivaTerra) ⓒ Michaela at TGE

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§ 5 Responses to Love in the Afternoon: Delightfully Decadent, Lemony French Toast…"

  • Nancy Hamilton says:

    Oh My! That recipe *is* decadent! looks just luscious! : )

  • Deb Weyrich-Cody says:

    Hi Michaela, Sounds delish and looks even better! Do you happen to know more about growing citrus, i.e. Can a tree grown from seed be fruitful; are they self pollinating; does fruit only come on new growth, etc, etc?
    I have a grapefruit that I started from seed 30+ years ago. It’s girth is almost 11 inches, but has never bloomed. Any ideas?

  • Michaela says:

    @ Nancy – it is! By all means my friend, treat yourself!

    @ Deb – I actually just wrote an article on citrus growing (will fill you in soon) and upon last check, I heard it will hit the stands in January. But, to answer your specific questions: citrus trees grown from seed are rarely productive. Your best budget-bet is to buy a one year old, nursery-grown tree and wait, or spring for a 2-3 year old specimen. You can also try growing citrus from cuttings (far more reliable for fruit than trees grown from seed). You don’t need another tree for pollination -some like to hand pollinate indoors, but it isn’t really necessary.
    I suspect the issue with your grapefruit is simply how it was propagated (seed). However, I am impressed with your tree’s longevity! Nice work. See if you can snag yourself a vegetatively propagated tree Four Winds Growers is a great source for reasonably-priced, organically grown, young citrus trees, but I’m not sure they ship internationally to Canada.
    If you need more info, pop me an email.
    xo
    M

  • Deb Weyrich-Cody says:

    Hi Michaela, Having trouble accessing “Remembering Little Deer”. Any ideas?

  • […] Maple Syrup is My Favorite Breakfast Topping, and I Particularly Love it on Lemony French Toast (click here for recipe) […]

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