Daily A~Musing #22:  Creme Brulee
Creme Brulee...sounds sexy doesn't it?  (Say eet weeth a Franch acSAHNT!)  Well, until you translate it into plain old English which is basically 'burnt cream.'  Doesn't sound as lovely that way, but it still tastes just as yummy.


My first mouthful of this delicacy occurred at Shutters in L.A. with my best friend and company.  It was one of those nights when everyone looks pretty, everyone is far wittier than usual and you do crazy, fun things.  For example:  buying a ridiculously expensive glass of port to share amongst the four of you and entertaining your server with pseudo Wine Spectator reviews like, "Nice legs...needs fishnets" or "She's a sassy little wench with a great body."  


(Marie...didn't the server give us a freebie for the entertainment?  I can't remember, but I think she was tickled and gave us another glass of port just she could hear how we described it.)


Aaaaaaaaaaaaany way, we were young, we were happy and we were preparing to take my squeaky buddha swimming in the Pacific Ocean.  Now, whenever I'm enjoying a special occasion at a slightly swanky eating establishment, I order my champagne of desserts.  Because it makes me happy.  


I found this recipe for Creme Brulee French Toast on Domestic Servitude.  I'm gonna try making it next week, methinx:

Ingredients:
* 3 tablespoons (no-trans fat) margarine or butter
* 5 tablespoons pancake syrup (low sugar/no-sugar or regular)
* 1/3 cup packed brown sugar
* 2 tablespoons plus 2 teaspoons Grand Marnier (or other orange liqueur), divided (or any other liquor that you would like the flavor of)
* At least 8 (1 inch thick) slices of French or sourdough bread (you might need more to cover the bottom of the pan depending on the size of your bread)
* 3 large eggs
* 1/2 cup egg substitute (or 2 eggs)
* 1 1/2 cups (fat-free) half-and-half
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* Garnish/Toppings: fresh strawberries or other berries and a dollop of light whipped cream or Light Cool Whip or maple syrup.

Preparation:
1. Coat a 9x13-inch baking dish with canola cooking spray. Melt margarine or butter in a small nonstick saucepan over medium heat. Mix in reduced-calorie pancake syrup, brown sugar, and 2 tablespoons Grand Marnier, stirring until sugar is dissolved. Pour the mixture into the prepared baking dish.
2. Remove crusts from bread and arrange slices in the baking dish in a single layer on top of the brown sugar mixture (enough slices to cover the bottom of the pan...I cut the pieces to make it fit all through the pan).
3. In small bowl, whisk together eggs, egg substitute, fat-free half-and-half, vanilla extract, 2 teaspoons Grand Marnier, and salt. Pour mixture evenly over the bread. Cover well and chill at least 8 hours or overnight.
4. Preheat oven to 350°F. Remove the dish from the refrigerator and bring to room temperature.
5. Bake uncovered 35 to 40 minutes until puffed and lightly browned. Serve with fresh fruit and a dollop of light whipped cream if desired.

http://domesticservitude.blogspot.com/2009/08/creme-brulee-french-toast.html

Daily A~Musing #3:  Strawberries in Tuxedos

Seriously…the only thing sexier than a good lookin’ chap in a tux is a big, fat, ripe, juicy strawberry…in a tux.  Just look:

 

See?  How could you possibly resist?  Let’s start with some facts, shall we?  Strawberries are reputed to boost the libEEEeeedo (pretend I said that in a husky, yet lilting tone of voice which made your tummy flutter JUST a little).  They're also supposed to ease you into a good mood.  These properties are allegedly attributed to some sort of nonsense about vitamins C, B, yadda yadda yadda…go chat up a nutritionist if you want more info. 

What you may NOT know, is that strawberries AND chocolate (well, DARK chocolate anyway) possess super antioxidant powers that do battle with free radicals.

Fighting free radicals?

Ha! 

If James Bond were a berry, he’d be a strawberry in a chocolate tuxedo.  Who knew???

Below is a recipe I found on www.ishotthechef.com for you braver souls to try if you’re feeling frisky and want to impress your beloved on V-Day.  For the rest of us who love to eat, but cannot find within ourselves the motivation to spend hours on creating pretty edible things, you can order these around this time of year from many candy shops.   I believe Godiva and Haven's are two shops that can be found in Maine and can deliver on the dapper fruit. 

Try them with a glass of milk, a chocolate martini, or a bronzed Bond-Babe in a vintage white bikini.  J 

Tuxedo Strawberry Recipe

1 dozen perfect strawberries, preferably with stems
8 oz white chocolate
8 oz dark chocolate

1. Line a sheet pan with parchment paper. Chop the white chocolate into small pieces, place in a small glass bowl and heat in the microwave in 30 second increments. Remove and stir; repeat until completely melted and smooth.

2. Gently rinse and dry each strawberry. Holding the strawberry by the stem or the leaves, dip into the white chocolate, almost to the stem. Only leave a bit of strawberry exposed, right by the stem. Scrape one side of the strawberry on the side of the bowl to remove excess chocolate and then place that side down on the parchment paper covered sheet pan. This helps to avoid a big “foot” of chocolate on the strawberry. Repeat with remaining strawberries. Refrigerate for about 10 minutes, until the chocolate has hardened.

3. Melt the dark chocolate as you did the white chocolate above. Take a white chocolate dipped strawberry and dip it at an angle on both sides, to create the jacket of the strawberry. Again, scrape the bottom of the strawberry to remove excess chocolate and place on the parchment paper. Repeat with remaining strawberries and refrigerate again for a few minutes.

4. Make a paper cone out of parchment and fill with 1-2 tablespoons of melted dark chocolate. Pipe the bow tie and dots for buttons on each strawberry.

5. Let sit at room temperature for about 20-30 minutes before serving to allow the chocolate to soften.

Note: If you have plenty of time, do not refrigerate between dippings, and the chocolate will remain very smooth and shiny.