This hardly qualifies as a "nueva" recipe, but it is one of those Hayes-Boh staples that the rest of the world should know about. And of course there is a little story. Last night I was wondering -- hoping -- if today there might be a pancake breakfast. As we wrote just about a year ago, we love these local fund-raisers that put us in touch with neighbors and support good causes near and far.
This morning over our morning coffee I reported -- and lamented -- that my late-night perusal of local news sources revealed that my hopes had been misplaced. And our kitchen was too full of wine bottles -- we are hoping to bottle our first batch later today and need thirty sanitized bottles -- to even contemplate my own famous pancakes.
Pam saved the day by offering to make French toast. We have published a few variations on this throughout our blog, but today she whipped up one of our old favorites. Each serving consists of two slices of cinnamon-raisin bread, held together with cream cheese. This is dipped in the egg/milk mixture and cooked like a very thick piece of French toast. It is quick and just delicious!
Lagniappe (June 24, 2018)
Our local farmers market in Fairhaven (at the high school, this year on Saturdays 10-4) has reopened for the season, so we stopped at one of our favorite tables, that of Cyd's Creative Kitchen. This morning I used Cyd's raisin sour dough and some Greek Cream Cheese for a most delicious version of the French-toast sandwich described above. In the egg mixture, I had added a bit of cinnamon, vanilla, baking powder, and Triple Sec. While the toast was cooking on the first side, I gently stabbed each piece a few times and even more gently poured some of the remaining batter into the toast, allowing to cook in some before flipping. Waste not, want not!