Characters on a TV show mentioned ricotta French toast, and Pamela said "we have some ricotta."
Based loosely on our 90 seconds of googling the subject last night, I came up with this:
In a small bowl, I stirred together about 1/3 of a pint of ricotta, a dollop of honey, and a glug of blueberry balsamic.In another bowl, I beat two eggs, milk, and a glug of 43 vanilla liqueur.
I cut four thin slices from a dense loaf of sourdough we just got from the farmer's market. I carefully assembled the sandwiches, and even more carefully soaked them in the egg batter.
I warmed our indispensable cast-iron skillet, melting Irish butter into a equal part olive oil. Over medium heat, I gently the sandwiches into the pan. I then did my special French toast trick -- I poked holes into each of the sandwiches and spooned a little bit of extra egg batter over each one, letting it soak in.
I carefully flipped the sandwiches, lowered the heat, and repeated the extra-batter trick. I flipped them yet again, so that they were, well, perfect!
We topped these with more butter, powdered sugar, and blueberries our son and his boyfriend picked for us a couple days ago.
"Pics or it didn't happen" is not a thing on Nueva Receta. I did not think to take a photo, plus these were far more delicious than they were photogenic. So I grabbed this 2022 photo of the blueberry bushes in our Bridgewater back yard -- at the house we are currently selling. We will miss the many berries that grow there!
