1- bottle fine champagne or sparkling wine
1-quart of fresh squeezed orange juice
Pour the champagne flute half full of orange juice and top off with the cold champagne. Raise your glasses in a toast!
Blackberry-Walnut French Toast
6 large eggs
3 cups of whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup walnuts
1/2 stick, plus
1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blackberies
Butter a 9 X 13-inch baking dish. Cut 20 1-inch slices from the baguette and arrange in a single layer in the dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar. Pour evenly over bread. Chill mixture covered overnight until all liquid is absorbed.
Preheat oven to 350 degrees. In a shallow baking sheet spread walnuts evenly with 1 teaspoon of melted butter and salt. Toast in the oven for about 8 minutes.
Sprinkle walnuts and blackberries evenly over the bread mixture. Cut 1/2 stick of butter into pieces adding with remaining brown sugar and in a small sauce pan heat until butter is melted. Drizzle butter mixture over bread and bake mixture for 40 minutes or until liquid from berries is bubbling.
Serve French Toast with real maple syrup or syrup infused with blackberries. A little whipping cream is delicious as well.
Serves 6 generously.
Chicken and Apple Sausage with a Calvados Reduction
1 pound of Aidell's brand Chicken and Apple Sausage, sliced 1/2 inch on the bias
1 pound of thinly sliced Granny Smith apple
1/2 of a red bell pepper sliced thinly
1 clove of garlic, diced
1/2 t cinnamon
2 T olive oil
1/2 cup calvados apple brandy
In a large saute pan, saute the sausage until browned. Remove from pan and set aside to drain. In the remaining oil, saute the garlic adding in the cinnamon, bell pepper, apple slices and return the sausage to the pan. Cook just until the apples begin to soften. Remove food from the pan leaving pan juices and fond in the bottom of the pan.
Pour the Calvados into the pan quickly being careful as it is highly flammable. If it does not light immediately tilt the pan slightly near the burner flame and it should flame up. Allow the alcohol in the Calvados to burn itself out and reduce the sauce while de-glazing the pan.
Pour the Calvados reduction over the sausage and around the serving platter.
Coconut Fruit Salad
2 crisp apples, sliced thinly
1 banana, sliced
1 cup sliced chunks of pineapple
other fruit in season, kiwi, papaya, melon, etc.
2-4 T honey
1/2 cup of fresh grated coconut
Mix fruit together with coconut and honey folding carefully with a spoon. Serve immediately.