ArcaMax Chef - An Easy Brunch for the Holidays

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An Easy Brunch for the Holidays

By Wolfgang Puck, Tribune Media Services

With Thanksgiving a week away, I can comfortably declare: 'tis the season for entertaining. From now through the end of the year, more at-home entertaining goes on than at any other time on the calendar. Family comes to stay, friends drop by, and again and again we feel inclined to issue party invitations. One of the best times to entertain during the festive season is late on a weekend or holiday morning. Serving brunch gives you, the host, plenty of time to prepare a meal after you've had your first cup of coffee or tea, while you're still fresh and can't possibly feel that the day has gotten away from you. Your guests, too, are more likely to be bright-eyed, relaxed and ready for fun. And nobody expects you to serve a meal that's any sort of labor-intensive extravaganza. All anyone expects is great-tasting, attractive food, regardless of how easy it is for you to prepare. That's why French toast is such a great brunch choice. It makes a festive impression, most everyone loves to eat it and it takes only minutes for you to put together. In fact, basic French toast -- sliced bread soaked in a mixture of beaten egg and milk -- is so easy to prepare that, with very little extra effort, you can turn it into something that will really wow your guests. I like to coat my French toast with chopped nuts, which add extra flavor and texture, and wins "oohs" and "ahhs" from everyone at the table. To make sure that the nut coating browns nicely without burning, I sauté the French toast pieces in a frying pan only briefly; then I transfer them to a baking dish to finish cooking in the oven. With the recipe I share here, I also offer an easily made recipe for homemade dried apricot jam. While you can serve the jam as an accompaniment, as the recipe describes, let me suggest a variation for cooks who want to get a little more adventurous. Start with slightly thicker bread slices, about 1-1/2 inches (4 cm) thick. Before soaking the bread slices in egg or coating them with nuts, cut each thick slice diagonally in half. Then, with a small, sharp serrated knife, cut a small slit into the diagonal cut edge of each half, and pivot the blade back and forth a little to form a pocket inside. With a small teaspoon, spoon about 1 tablespoon of the jam inside each pocket. (Orange marmalade works well, too.) After soaking the bread, gently pinch the pocket opening closed before coating with nuts. When your guests cut into their servings, they'll be surprised and delighted -- just the right effect for the festive season. PISTACHIO-CRUSTED VANILLA FRENCH TOAST WITH BRANDIED DRIED APRICOT JAM Serves 4 2 to 3 tablespoons unsalted butter, plus extra for greasing 4 large eggs, lightly beaten 2 cups milk 1 tablespoon granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon ground nutmeg 1/4 teaspoon salt 2 cups shelled pistachio nuts, coarsely chopped in a food processor fitted with the stainless-steel blade 8 slices good-quality white bread, brioche or egg bread such as challah, each about 1 inch thick, cut diagonally in halves Powdered sugar, for dusting Brandied Dried Apricot Jam (recipe follows) Preheat the oven to 350 degrees F. With a little butter, lightly but evenly grease one or two baking dishes large enough to hold the bread slices in a single layer. In a large, wide bowl, whisk together the eggs, milk, sugar, vanilla, nutmeg and salt. Spread the chopped pistachio nuts on a large platter or tray. Heat a large, heavy, nonstick skillet over medium-high heat. One by one, dip the bread slices into the egg mixture, turning them and making sure they are completely saturated. Carefully dip the slices into the chopped pistachios, coating them evenly on both sides. Add 2 tablespoons of the butter to the hot pan and swirl the pan. When the butter foams, carefully transfer to the pan as many pistachio-coated slices as will fit without crowding. Brown lightly on each side, 1 to 2 minutes per side, then transfer to the baking dish; repeat with any remaining slices, adding the remaining tablespoon of butter as necessary. Place the baking dish or dishes in the oven. Bake until the French toast is golden brown, 15 to 20 minutes. To serve, arrange the French toast on heated serving plates. Spoon powdered sugar into a fine-meshed sieve and tap the sieve over each serving to dust it attractively. Serve hot with Brandied Dried Apricot Jam, a marmalade or jam of your choosing, or maple syrup. BRANDIED DRIED APRICOT JAM Makes about 1-1/2 cups 1 cup firmly packed dried apricots, cut into small pieces 1-1/2 cups water 1/4 cup apricot brandy or peach brandy 1/4 cup dry white wine 1 cup granulated sugar 1 cinnamon stick Put the apricot pieces in a mixing bowl. In a saucepan over high heat, bring the water to a boil, then pour it over the apricots. Add the brandy and wine, cover with plastic wrap and leave in the refrigerator to soak for at least 30 minutes or as long as overnight. Transfer the apricots and their soaking liquid to a nonreactive saucepan. Add the sugar and the cinnamon stick and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the mixture reaches a thick, jamlike consistency, 45 minutes to 1 hour. Remove from the heat and leave at room temperature until cool. Transfer the mixture to a bowl or storage container, removing and discarding the cinnamon stick. Cover and refrigerate for up to several days before using.

This news arrived on: 11/14/2007

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