Adam Schell

September 1, 2009

Princess Margarita’s Tuscan Toast with Fig Jam & Fresh Cream

This recipe is taken almost directly from chapter 25, when Chef Luigi, in order to assuage his guilt, makes this dish up for young Prince Gian (he likes to call himself Princess Margarita) who fears that his missing father, the Duke, might be dead.   Recipe serves 2 persons.

4 – 3/4″ slices of challah, brioche, egg or sour dough bread
2 eggs
6 oz. or 3/4 c. of milk (or substitute almond or rice milk)
1/2 c. raw hazelnuts (sometimes called filberts) or raw pecans
1/2 tsp cinnamon
1/2 tsp fresh grated nutmeg
1 tsp vanilla bean extract or 1/2 tsp fresh vanilla bean
pinch of clove
pinch of salt
4 T. butter (try goat butter if you can find it. Healthy, great flavor!)
1 cup of fresh cream (preferably raw)
1 jar of good quality fig jam
2 T.  high quality honey (preferably raw and more milky white in color than the cheap, amber-colored honey)

To begin: whip cream, not too stiff,  and set in fridge.

Either by hand or in a food processor crush nuts coarsely, then remove half of the nuts. (You’ll use those to garnish.) Then go ahead and crush the remaining nuts until their fairly fine.

In a flat bottom bowl, crack and combine the eggs, milk, and spices and beat until well-combined. On a separate sheet pan, sprinkle half of the finely crushed nuts. Dredge the slices of bread in the spiced egg mixture turning over and even poking with a fork so they sop up as much egg mixture as possible. Set the sopping bread onto the the sheet tray and then sprinkle the remainder of the finely crushed nuts over them. Dust the bread with nuts, don’t entirely encrust it. Gently press the nuts into the bread so they stick.

Heat a skillet on a medium high flame. Once hot, add one tablespoon of butter per slice of bread you’ll be cooking.  Sauté bread for about 4 minutes on each side, or until both the nuts and bread have begun to slightly brown. Remove from skillet and set on plate.

Depending on your taste and the size of the bread, dollop 1 to 2 tablespoons of fig jam atop the toast. Follow that with a nice, fluffy mound of fresh cream on each slice. Dip the handle of a table spoon into the honey and then, as artfully as possible, drizzle your favorite pattern over the toast, jam and cream. Finally, sprinkle a few of the coarsely chopped nuts over the plate to garnish. Enjoy!essay help

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