Sunday Brunch

8 Dec

Paul and Yoni are two of my favorite people in the whole world.  I have known Paul since I was fourteen and have known Yoni for several years now, too.  I just love them.  As we were leaving their cute Manhattan coop on Sunday afternoon, Abe commented that they are the best couple we know.  I thought about it for a bit.  I think he’s right.  Here is a picture of the four of us last year at Paul and Yoni’s wedding.    On Sunday morning, we made our way uptown to 72nd and West End Ave for a special Sunday brunch by Yoni (I’m sure Paul helped, too?).  After tea and coffee and conversation about old fashion seltzer bottles and a (prominently displayed) yellow hard hat, Yoni served Panettone french toast, scrambled eggs with fresh herbs, crispy bacon, berries, and warm maple syrup.  Seriously delicious.  And beautiful, too. With all of the amazing places to have brunch in Manhattan, still, I could think of no better place to be.

The french toast was adapted from this recipe by Giada De Laurentiis.  Yoni omitted the mascarpone and added orange zest.  The recipe is below.  Thanks for a lovely day!  See you both soon!!!

Panettone French Toast

Ingredients

Cinnamon Syrup:

  • 1 cup water
  • 1 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon

French Toast:

  • 1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
  • 6 large eggs
  • 3/4 cup whipping cream
  • 3/4 cup whole milk
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter
  • 1/2 cup mascarpone cheese
  • Powdered sugar, for dusting

Directions

To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)

Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.

Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.

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3 Responses to “Sunday Brunch”

  1. torcat December 8, 2011 at 11:41 pm #

    Aw, I love Paul & Yoni too! That meal looks delish. Getting me in the mood for Christmas breakfast!

  2. arianne1220 December 9, 2011 at 11:52 am #

    Wow, that’s impressive. Looks very professional, and tasty!

    • Diz December 11, 2011 at 12:48 pm #

      I know – so professional!

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