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Dishes Delight Daughter Part I – Brunch in Winnipeg

My daughter took the Friday off of the September long weekend to spend with her Mom, Me. The day was glorious. Sun was shining as we took early morning pictures of the two of us on her breezy screened porch. We were to embark on our shopping spree.

The morning began with my cooking up a nice brunch. From the list of possible choices, my daughter decided on some Cinnamon French Toast stuffed with maple glazed apples, pistachios and cheddar. The night prior, we had indulged in some Montreal Smoked Meat and Pistrami sandwiches on a yummy multi-grain bread bought from La Grotta Piazza De Nardi, a wonderful Winnipeg Italian Marche. Sounds very fusion, doesn’t it? That bread worked well with this French toast. Here’s the recipe:

Welcome Autumn and Dishes Delight Daughter Part II.

Cinnamon French Toast Stuffed with Maple Glazed Apples, Pistachios and Cheddar Serves 1 (multiply per person as required)

1 egg, omega 3 raised without antibiotics

2 tablespoons skim milk 2 pinches of coarse kosher salt Freshly ground black pepper ¼ teaspoon cinnamon 2 slices Multi-Grain Batard 1 ounce (about the size of your thumb) sharp cheddar ½ an apple, sliced 1/8 cup pistachios, coarsely chopped Extra virgin olive oil for frying Organic Maple Syrup Confectioners sugar, optional

1. In a shallow bowl or pan, beat egg with milk, coarse kosher salt, freshly ground pepper, and cinnamon. 2. Soak bread slices on both sides in egg mixture. 3. Heat about 1 teaspoon of butter and 1 teaspoon of extra virgin olive oil in a non stick skillet on medium heat. Sauté apple slices until soft. Add about 1 tablespoon of maple syrup and caramelize the apples. Take off heat and set aside. 4. Wash the pan. Add another teaspoon of butter and a teaspoon of olive oil to pan. Brown one side of the bread. 5. Top with the apples, cheddar and half the pistachios, before turning over to brown the other side of the bread. Top with the other slice of bread. Cover the pan for about 1 minute to cook the inside and melt the cheese. 6. Take lid off and carefully flip the sandwich until brown and crispy on the other side. 7. Take off the heat. Dust with confectioners sugar, drizzle with organic maple syrup and sprinkle with remaining pistachios.

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