Question on French toast alternatives. Today I had the best French toast ever at the Peabody Hotel in Orlando. It was Peanut butter banana French toast. The toast was peanut butter and there were cut up bananas with it. Anyone have any idea how to make the peanut butter French toast? It was amazing-and there was extra sauce.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of [email protected] Sent: Tuesday, April 19, 2011 8:00 AM To: [email protected] Subject: Cookinginthedark Digest, Vol 19, Issue 25 Send Cookinginthedark mailing list submissions to [email protected] To subscribe or unsubscribe via the World Wide Web, visit http://acbradio.org/mailman/listinfo/cookinginthedark or, via email, send a message with subject or body 'help' to [email protected] You can reach the person managing the list at [email protected] When replying, please edit your Subject line so it is more specific than "Re: Contents of Cookinginthedark digest..." Today's Topics: 1. Re: Toasted Chicken Sandwiches with Caramelized Apples andSmoked Gouda Cheese (Cheryl Osborn) 2. Follow up with apple cake/caramel recipe (Donald) 3. French Toast Alternatives (ann bliss) ---------------------------------------------------------------------- Message: 1 Date: Mon, 18 Apr 2011 08:25:02 -0500 From: "Cheryl Osborn" <[email protected]> To: <[email protected]> Subject: Re: [CnD] Toasted Chicken Sandwiches with Caramelized Apples andSmoked Gouda Cheese Message-ID: <17D7DF4C09D5462285387BFD52CAEFDC@sloan3> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original Turkey sounds good but I think that the smoked salmon might be a little too rich. -------------------------------------------------- From: "Kerryann Ifill" <[email protected]> Sent: Monday, April 18, 2011 4:35 AM To: <[email protected]> Subject: Re: [CnD] Toasted Chicken Sandwiches with Caramelized Apples andSmoked Gouda Cheese > Hi List, > > I've been thinking about trying this recipe for some time and I finally > think I'm going to be brave enough to try it. I have a couple questions > though about a few alterations: > > 1. How do you think smoked salmon would work in this recipe? > If I coated my George Forman grill with the olive oil, could I do the > toasting on that you think? > > Also I'm thinking of substituting turkey breast at some later date in this > one. All thoughts would be appreciated. > Thanks loads > Kerry > > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Dale > Sent: Wednesday, March 02, 2011 8:58 AM > To: [email protected] > Subject: [CnD] Toasted Chicken Sandwiches with Caramelized Apples and > Smoked > Gouda Cheese > > Recipe: Toasted Chicken Sandwiches with Caramelized Apples and Smoked > Gouda > > > Dear Friends, > > Caramelized onion, saut??ed apples, > melting cheese, honey mustard and chicken ? put > that on a plate and you've got supper, but put it > between two slices of bread and you > have a brilliant sandwich. > The recipe comes from chef and suburban > homesteader Janice Cole, who is raising a trio of > hens in a chicken coop wired for sound. When the three divas get bored or > testy, a Mozart concerto soothes them. When > they're hungry, chopped Parmigiano-Reggiano rind, > al dente pasta, sushi rice, nori or Gorgonzola > crumbles top off their bird feed. > We're assured that this quick work night > sandwich brought no harm to the "girls." > > Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda > Reprinted with permission from Chicken and Egg: A > Memoir of Suburban Homesteading with 125 Recipes > by Janice Cole (Chronicle Books LLC, 2011) Copyright ?? 2011 by Janice > Cole. > > Serves 4 > > 1 tablespoon extra-virgin olive oil > 4 tablespoons unsalted butter, softened > 2 large onions, halved and thinly sliced > 1/4 teaspoon salt > 1/4 teaspoon freshly ground pepper > 2 unpeeled apples, such as Honeycrisp or Gala, sliced > 2 teaspoons sugar > 1/2 teaspoon ground allspice > 1/4 cup honey mustard > 8 sliced country French bread, cut 1/2-inch thick from an oval loaf > 1 cup shredded smoked Gouda cheese (4 ounces) > 2 cooked chicken breasts, thinly sliced (about 2 cups) > > 1. Heat the oil and 1 tablespoon of the butter in > a large nonstick skillet over medium heat. Add > the onions and sprinkle with the salt and pepper. > Cook the onions, stirring occasionally, for 8 to > 10 minutes or until they are wilted and golden brown. Transfer to a plate. > > 2. Melt 1 tablespoon of the remaining butter in > the same skillet over medium heat and add the > apples. Combine the sugar and allspice and > sprinkle over the apples, stirring to coat them. > Increase the heat to medium-high and cook the > apples for 5 to 8 minutes, or until brown but > still slightly crisp, increasing the heat to high if necessary. > > 3. Spread the mustard over one side of each slice > of bread and lightly spread the remaining 2 > tablespoons of butter over the other sides. > Arrange the cheese over the mustard side of half > of the bread slices. Layer with the caramelized > onions, chicken, and apples. Top with the remaining bread, mustard-side > down. > > 4. Grill the sandwiches in a skillet or on a > griddle, lightly coated with butter or olive oil, > over medium heat for 6 to 8 minutes or until the > bread is toasted golden brown and the cheese is melted, turning as needed. > > Serve immediately. > > Note: The onions and apples can be cooked > (separately) up to 8 hours ahead of time and > refrigerated. Bring to room temperature before using. > > TIPS > > When we were testing this recipe we made one with > some thin wedges of Brie cheese in place of the smoked Gouda. So good. > > For non-meat eaters, skip the chicken and use 4 > halved hard-cooked eggs. Sear the halved eggs, > cut side down, in some butter until they are > flecked with brown, sprinkling them with salt and > pepper. Then make the sandwich as directed. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark ------------------------------ Message: 2 Date: Mon, 18 Apr 2011 16:01:52 -0400 From: "Donald" <[email protected]> To: "cooking dark" <[email protected]> Subject: [CnD] Follow up with apple cake/caramel recipe Message-ID: <69E6C2D40C95460F875A9DE77348CC46@home6821bf3e45> Content-Type: text/plain; charset="iso-8859-1" I tried it on the weekend and it was a little overly browned on the outside of the cake because I had to let it completely cook inside the bundt pan. I forgot to sift the flour so the cake was very dense. (grin) I would make it again. Thanks for the recipe. :) ------------------------------ Message: 3 Date: Mon, 18 Apr 2011 16:19:29 -0400 From: ann bliss <[email protected]> To: [email protected] Subject: [CnD] French Toast Alternatives Message-ID: <[email protected]> Content-Type: text/plain; charset=ISO-8859-1 Hi everyone, I am an experimental cook. I have found that French toast is wonderful with apple or orange juice instead of milk. Add a little cinnamon too. Also, vary the gread. Rye is my favorite and next is multi grain especially the whole grain variety with pieces of nuts. Enjoy. Ann -- Visit my web site for your personalized Bottle Full of Miracles www.youreternalessence.com ------------------------------ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark End of Cookinginthedark Digest, Vol 19, Issue 25 ************************************************ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
