Dayrecipe Food Community

The mix of flavors in this side dish is great with broiled lamb chops or roast chicken.

Makes 4 servings.

INGREDIENTS

If you happen to find a brioche loaf, it also would make terrific French toast.

Active time: 20 min Start to finish: 30 min

Makes 4 servings.

INGREDIENTS

• for french toast
• 3large eggs
• 1cup whole milk
• 1teaspoon sugar
• 1/4teaspoon salt
• 1(1-lb) challah loaf,cut crosswise into12 (1/2-inch-thick) slices(not including end pieces)
• 31/2tablespoons unsalted butterfor berry sauce
• 3cups mixed berries such as blackberries, raspberries,and blueberries
• 1/3to 1/2 cup sugar (dependingon sweetness of berries)
• 1tablespoon fresh lemon juicegarnish:confectioners sugarfor dusting

DIRECTIONS Prepare French toast: Preheat oven to 350°F.

Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.

Prepare berry sauce while breadis soaking: Purée 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force purée through a very fine sieve into a bowl. Transfer to a serving bowl and foldin remaining berries.

Cook French toast: Heat 1 1/2 tablespoons butter ina 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middleof oven until hot, about 5 minutes.

Serve French toast with berry sauce.

Whipped cream or vanilla ice cream is perfect with this upside-down cake from the
Bi-Rite Market in San Francisco.

Makes 8 servings.

INGREDIENTS

• 6tablespoons (3/4 stick) unsalted butter
• 3/4cup (packed) golden brown sugar
• 2 1/4pounds bosc pears, peeled, quartered, cored1 1/3cups all purpose flour
• 2/3cup sugar
• 3tablespoons minced crystallized ginger
• 1 1/2teaspoons ground cinnamon
• 1teaspoon baking soda
• 1/2teaspoon ground ginger
• 1/2teaspoon salt
• 3large eggs
• 1/2cup vegetable oil
• 1teaspoon vanilla extract
• 1teaspoon grated orange peel
• 1cup grated peeled bosc pears (about 2 medium)

DIRECTIONS Preheat oven to 350°F. Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat. Remove from heat. Sprinkle with brown sugar. Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary.

Whisk flour, 2/3cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend. Whisk eggs, oil, vanilla and orange peel in large bowl to blend. Mix in grated pears. Mix dry ingredients into egg mixture.

Carefully pour batter over pears in skillet. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet on rack 20 minutes. Run knife around skillet sides to loosen. Place plate on skillet over cake. Invert cake onto plate. Serve warm.

Using purchased mixed dried-fruit bits for the filling makes this comforting dessert a snap to prepare.

Makes 4 Servings.

INGREDIENTS

Complement this meatless supper with a chopped romaine and sliced avocado salad, followed by orange sorbet with nut cookies for dessert.

Makes 2 servings.

INGREDIENTS

• 2teaspoons yellow cornmeal
• 110-ounce tube refrigerated pizza dough
• 1 1/2cups purchased chipotle salsa
• 2tablespoons olive oil
• 1 1/2teaspoons chili powder
• 1 1/2cups shredded mexican-style four-cheese mix or pizza cheese
• 1/4cup chopped fresh cilantro

DIRECTIONS Position rack in bottom third of oven and preheat to 400°F. Sprinkle cornmeal on baking sheet. Unroll dough onto sheet, forming 10×15-inch rectangle.

Mix salsa, oil, and chili powder in small bowl. Toss cheese and cilantro in medium bowl. Spoon salsa mixture over dough, leaving 1/2-inch border. Sprinkle with cheese mixture. Bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes. Cut into squares and serve.