Page 50 - WCM Summer 2022
P. 50

1⁄2 cup coffee
1⁄3 cup brown sugar
4 ounces butter (1 stick) 1 teaspoon vanilla extract
Directions: Combine all ingredients in small saucepan, cook on low heat until reduced to half. Using a pastry brush, after loaves are baked, and while still warm, baste each loaf completely in glaze.
Strawberry Maple Syrup
1 pound fresh strawberries 1/3 cup Maine maple syrup 1 teaspoon lemon zest
1 teaspoon vanilla extract
Directions: Wash, clean and dice the strawberries. Combine strawberries, maple syrup and lemon zest
in a medium-sized saucepan. Bring to a low simmer over medium heat, stirring often. Continue to simmer until the mixture has reduced to half its volume. Pour finished syrup through a fine strainer, allowing it to drain fully. Stir vanilla into syrup. Discard strawberry chunks, or save for an extra treat as a topping as well!
Ultimate French Toast
1 large egg
4 Tablespoons melted butter, divided
3⁄4 cup milk, warmed to room temperature 2 teaspoons vanilla extract
2 Tablespoons granulated sugar
1⁄3 cup flour
4 - 5 slices day-old Nissu, cut 1 inch thick
Directions: In a medium mixing bowl, beat egg
with 2 tablespoons of the melted butter, milk and vanilla extract. In a small bowl, mix sugar and flour together, then whisk into the egg mixture, whisking until smooth. Pour mixture into a pie plate. Heat a large frying pan over medium heat. Coat the bottom of the heated frying pan with 1 tablespoon of the melted butter. Lay slices of Nissu in the egg mixture, allow it to soak into the bread, but not become soggy. Allow the mixture to drip off the bread when picked up from the plate. Place prepared bread in the frying pan, and cook until golden brown on each side. Repeat with remaining butter and soaked bread. Serve with warmed Strawberry Maple Syrup. ❧
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