Mother's Day Madness Pt. 1
Maple Rosemary French Toast
For Mother’s Day, I always try to do something special (read: my bank account only lets me go the homemade route).
This year, given the current the stay-at-home orders, homemade truly was the only way to go. So, I decided to bring my family’s tradition of Mother’s Day Brunch, home!
I had been planning on making fried catfish and grits for a few weeks now, since I had started getting (second) homesick for South Carolina. Not only does this dish remind me of my happy place, I’m almost positive it’s one of my mom’s favorite dishes as well. After adding my own touch, Southern Fried Catfish with Cheddar-Poblano Grits & Cajun Gravy was added to the menu.
The second dish came to me as I was failing to fall asleep. The flavor profile of rosemary and vanilla interrupted my mental fashion show of all the outfits I wouldn’t get to wear this season.
After scouring the internet (a quick Google search and a scroll), I found the perfect recipe on Food 52. Maple Rosemary French Toast with Vanilla Créme Fraîche was exactly what I needed in my life. I had additional side of Blackberry Compote to add tartness to the savory/sweet profile.
Menu made. Now, time to execute…
Maple Rosemary French Toast
INGREDIENTS
1 Loaf Challah bread
8 to 9 inch fresh rosemary stem
1 1/2 cups milk
1/4 cup half-and-half
2/3 cup crème fraîche
1 tablespoon plus 1 teaspoon vanilla extract, divided
2 tablespoons butter, plus additional for frying the toast
1/4 cup maple syrup, plus more for serving
3/4 teaspoon kosher salt
4 Egg yolks
Raw Vanilla Bean
Preheat oven to 200º F. Place a wire rack on a sheet pan, and set it in the oven. Strip the bottom 3 inches of leaves off the rosemary, and set them aside. Combine the milk, half-and-half, and rosemary stem in a medium saucepan. Heat over medium to 180 to 185ºF, stirring occasionally. Remove from the heat and use a fork to fish the rosemary out. Add 2 tablespoons butter, cut into 4 pieces, to the mixture.
While the butter is melting and the mixture is cooling slightly, combine the crème fraîche and 1 teaspoon of the vanilla extract in a small bowl. Whisk to combine thoroughly, then refrigerate until ready to serve. It will thicken slightly as it cools. Finely mince the rosemary, and set aside.
Add 1 tablespoon vanilla extract, 1/4 cup maple syrup, and the salt to the milk mixture. Whisk to combine. Add the egg yolks, and whisk again until the mixture is homogenous. Transfer the mixture to a flat 13-inch by 9-inch baking dish.
Soak half of the bread slices in the custard for 40 to 45 seconds, flipping the slices midway. The bread should be saturated, but not tearing or disintegrating. Remove the bread from the custard using a slotted spatula. Allow excess custard to drain back into the pan, then transfer the soaked slices to a platter or sheet pan. Repeat with the remaining slices. The bread will sop up most if not all of the custard.
Heat a 10 to 12-inch non-stick or cast iron skillet over medium-low heat for several minutes. Coat the bottom of the pan with 1 to 2 teaspoons of butter. Once butter has stopped sputtering, add 2 slices of toast. Cook until golden brown, about 4 minutes per side. Transfer to the wire rack in the oven, and repeat the process until all the toast is cooked.
While the last 2 pieces are cooking set up your plating station. Sprinkle the minced rosemary over French Toast pieces. Seed the vanilla bean pod and sprinkle raw vanilla on top of the Créme Fraîche.
BLACKBERRY COMPOTE
1/2 cup Blackberries
1/4 cup Sugar
Juice from 1/2 Lemon
Combine blackberries, sugar, lemon juice in a saucepan, toss well to coat. Bring mixture to a boil over medium high heat. Once boiling, reduce heat to low and let simmer until sauce has reduced and thickened. Cool slightly and serve.
