The count-down is on! Less than one month to go ’till my cookbook hits the shelves. I think I am going to pop!
Right now I am in the throes of organizing my book tour which kicks off in Boston at Trident Books on October 7th. And we’ll have a big fun mapletastic launch party here in Burlington, Vermont at Phoenix Books on October 8th. (The catering team at Healthy Living Market and Cafe will be whipping up appetizers and desserts from the book and we may even have maple cocktails too!) There are a lot of fun stops on the book tour including a satellite media tour and I get to demo a 5-course maple dinner at Cook Philly!! There I go!!! Pop!!! I will be sharing more details with you here in a couple of weeks so stay tuned for those.
Another reason for me to be so silly excited is that I’ve teamed up with my superduperawesome publisher Quirk Books to offer you delicious bonus recipe too!
How can you hold out any longer? Want to hear more about the recipe?
Inspiration for this stuffed French toast recipe came from an unexpected place. My husband, Jase convinced me to go to a three day music festival in rural New York state last month. I insisted that I was way too old for that kind of thing and that in case he hadn’t noticed, I was really excellent at complaining. Nevertheless I caved and we got tickets. The girls went off to Grammy’s for the weekend and we rented a trailer, and I stocked it well. Meaning I brought my entire kitchen, two wooden adirondack chairs and four lawn chairs, a croquet set and about twenty guide books for planning out our trip to France. Have I mentioned I am an overpacker?
The festival was pretty amazing, the music was phenomenal, and I despite my best intentions of being a crab, I had a great time. There were some excellent food trucks (The roti truck from Charleston was insane!!!) and they even had a full-blown locavore restaurant on site. There was a Farmers’ market within the festival grounds too. I stocked up on tomatoes, mint, beautiful ciabatta, eggs and salty lacto-fermented pickles. But one of the items that stopped me in my tracks was fresh maple farmer cheese from Crosswinds Farm and Creamery. Even though we had so much stuff in our arms that I was dropping the pickles in the dirt, I couldn’t possibly not buy it! I asked the nice farmer lady what I should do with it. She told me that if I was feeling ambitious I could make stuffed French toast with it.
We brought it back to the trailer. The next morning, which happened to be our anniversary, I got ambitous and made stuffed French toast. We sat on two of our six chairs and felt very lucky. And happy.
When we got home, I made it again, making my own farmer cheese with a little of our home-made maple sugar stirred in. I also added in maple caramelized apples, since early local apples are ready now. This version is even better!
The creamy gooey farmers cheese with the sweet and tart caramelized apples oozes out the sides as you cut into it. OH, MY, Goodness! It is my new obsession!
Thanks so much for coming by today and for ordering my book! I can’t wait for you to see it!!!
This yummy french toast is stuffed with farmer cheese and apples. It's the perfect Fall breakfast topped with warm maple syrup. Plus it's ready in 15 minutes, crazy!!
- 4 teaspoons coconut oil, divided
- 1 large firm apple, such as Cortland, Crispin, or Honey Crisp, peeled and sliced
- 2 tablespoons dark pure maple syrup, plus more for serving (optional)
- 1/4 cup farmer cheese or ricotta
- 1 tablespoon maple sugar
- 3 eggs
- 1/2 cup non-fat milk
- 1/4 teaspoon ground cinnamon
- 4 slices soft wheat sandwich bread
- Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add apple slices in a single layer and cook, undisturbed until the bottoms are browning, about 2 to 3 minutes. Drizzle on 2 tablespoons maple syrup, turn the apples with a spatula to coat, and reduce heat to medium-low. Cook 1 to 3 minutes longer, until syrup is reduced and caramelized and apples are tender. Set aside in the skillet.
- Stir farmer chees and maple sugar in a small dish to combine.
- Whisk egg, milk, and cinnamon in a wide, shallow dish. Add bread to mixture two pieces at a time, turning once with clean hands or a spatula to coat both sides. Transfer to a plate to wait for the skillet. Heat 1 teaspoon oil in a large non-stick skillet over medium heat. (See below for alternative griddle method.) Add two slices bread. Cook uncovered about 2 minutes, until bottoms are browned. Flip bread with a spatula and top one slice with half the apples and cheese. Cook about 2 minutes longer, until bottoms are browned. Top the layered toast with the plain toast, sandwich style, and transfer to a plate. Serve with additional syrup (if using). Repeat with the remaining 1 teaspoon oil, bread, and cheese, adjusting heat to medium-low to prevent the bread from burning.
For large griddle: Heat griddle to medium heat. Add remaining 2 teaspoons oil. Add bread and cook about 2 minutes, until the bottoms are browned. Flip bread with a spatula and top two slices with apples and farmer cheese. Continue cooking, about 2 minutes, until the bottoms are browned. Top the stuffed pieces of toast with the plain pieces, sandwich style, and transfer to two plates. Drizzle with additional maple syrup (if using).
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