Monday, August 19, 2019

Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce

August 19, 2019 0


  • 12slices Texas toast
  • 18 ounce package cream cheese, softened
  • 1/2cup mascarpone cheese (4 ounces)
  • 1/2cup chopped pecans or macadamia nuts, toasted
  • 2tablespoons packed brown sugar
  • 1teaspoon ground cinnamon
  • 1/4teaspoon salt
  • 6eggs, lightly beaten
  • 3cups milk
  • 1/4teaspoon salt
  • 1recipe Salted Caramel-Banana Sauce
  • Directions

    1. Arrange half of the bread slices in a single layer in a 3-quart rectangular baking dish. In a small bowl combine cream cheese, mascarpone cheese, pecans, brown sugar, cinnamon, and salt. Spread cheese mixture evenly over bread in baking dish. Top with the remaining bread slices to make six stacks.
    2. In a medium bowl whisk together eggs, milk, and salt. Pour egg mixture evenly over bread stacks, covering all of the tops.
    3. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.

    From the Test Kitchen


    Prepare as directed. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours. To serve, thaw casserole in refrigerator for 48 hours, if frozen. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.
  • Salted Caramel-Banana Sauce

  • Ingredients

    • 3/4cup packed brown sugar
    • 1/2cup whipping cream
    • 1/2cup butter
    • 2tablespoons light-color corn syrup
    • 1teaspoon vanilla
    • 1/2teaspoon sea salt
    • 1banana
    • Directions

      1.  In a heavy medium saucepan stir together brown sugar, whipping cream, butter, and light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes more. Remove from heat. Stir in vanilla and sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) Stir in banana, thinly sliced.

Bacon Cheeseburgers with Kentucky Bourbon Sauce

August 19, 2019 0


  • 2large handfulls hickory or mesquite wood chips
  • 2teaspoons vegetable oil
  • 2slices bacon, cut into 1/2-inch wide strips
  • 1yellow onion, about 5 ounces, finely chopped (2/3 cup)
  • 1clove garlic, minced
  • 1/4cup bourbon
  • 1cup ketchup
  • 1/4cup water
  • 3tablespoons cider vinegar
  • 3tablespoons unsulfured molasses (not blackstrap)
  • 2tablespoons dark steak sauce
  • 1tablespoon spicy brown mustard
  • 1teaspoon liquid smoke
  • 1/2teaspoon hot pepper sauce
  • 8slices bacon
  • 1 1/2pounds ground chuck (80% lean)
  • 1teaspoon kosher salt
  • 1/2teaspoon freshly ground black pepper
  • 4ounces smoked cheddar cheese, shredded or sliced
  • 4hamburger buns, split
  • 4leaves romaine lettuce
  • 8slices ripe tomato (1 large)
  • Directions

    1. Soak the wood chips in water for at least 30 minutes.
    2. In a heavy medium saucepan warm the oil over medium heat. Add the bacon strips and cook until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and cool, leaving the drippings in the pan.
    3. Add the onion to the saucepan, reduce heat to medium-low, and cook until soft and golden brown, 8 to 10 minutes, stirring occasionally. Stir in the garlic and cook until fragrant, about 1 minute. Add the bourbon, increase the heat to medium-high, and boil to reduce slightly, about 1 minute. Add the next eight ingredients (through the hot pepper sauce) and bring to boiling over medium-high heat. Reduce the heat to low and simmer, uncovered, until the mixture thickens and is reduced to about 2 cups, about 20 minutes, stirring occasionally. Turn off the heat and stir in the cooked bacon. Cover and keep warm.
    4. Meanwhile, in a skillet cook the 8 bacon slices over medium heat until browned and crisp, 8 to 10 minutes, turning occasionally. Transfer bacon to paper towels to drain.
    5. Mix the ground chuck, salt, and pepper and gently form four patties of equal size, each about 3/4-inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Chill until ready to grill.
    6. Prepare grill for direct cooking over medium-high heat (about 400 degrees F). Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's directions, and close the lid. When smoke appears, grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160 degrees F), 8 to 10 minutes, turning once. During the last minute of grilling time, place one-fourth of the cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
    7. Build each burger on a bun with lettuce, tomato, bacon slices, and sauce.

    From the Test Kitchen


    Prepare as above, except omit sauce, bacon, and cheese. Serve burger in bun with mayonnaise, lettuce, tomato, and sliced red onion. Nutrition facts per serving: 589 cal; 38g total fat (14g sat fat); 122mg chol; 842mg sodium; 24g carb; 2g fiber; 5 g sugar; 34g pro

Saturday, August 17, 2019

Migas-Stuffed Mexican Toast

August 17, 2019 0