Here's your place to come talk about food & booze whenever you feel like it.
Greetings, culinary geniuses, and welcome back to another tasty episode of Recipe of the Week. Last week we talked about all of the beautiful and tasty gifts cream cheese can bestow upon us, and the winning recipe — brought to us by kdandketchup — was so much greater than the sum of its parts.
1) make cream cheese and jam sandwiches on white bread, (I like raspberry jam best for this, but sour cherry is also a contender. ) put a thin layer of cream cheese on both slices of bread so that the jam is in the middle and doesn't soak through the bread.
2) dip those sandwiches in beaten eggs and a dash of vanilla and cinnamon (1 egg per sandwich)
3) pan fry over low-to-medium heat, preferably with coconut oil, or butter, until brown and crispy on the outside and melty and jammy.
4) my brother got this recipe originally from reader's digest, and it was his "signature" recipe for a long time.
I want to live inside this recipe, to be quite honest. It's a great example of how complementary flavors can elevate something simple to a really amazing place.
Full-fat cream cheese is a must, and I went with raspberry jam, because I trust kdandketchup and her jam preferences. All of that was dipped in an eggy mixture, as instructed, and fried in butter to golden perfection.
I. Said. God. Damn.
If a grilled cheese sandwich, French toast, and a jelly doughnut somehow had a baby, this would be their magnificent love child. The sweet-and-tart jam cuts through the richness of the cream cheese and custardy French toast, while the salt of the cream cheese keeps it all from being too sweet. Fantastic stuff.
Kdandketchup's trophy for her marvelous work is a marvelous song that I've been listening to nonstop for 48 hours now ("Feel Flows" by The Beach Boys tbh).
I think it's pretty clear that brunch is more than a trend. Whether you eat out or make it at home, there is something about the mid-morning/early-afternoon meal that is more indulgent and sexier than breakfast.
I think that's a really important aspect of brunch, actually. Whereas breakfast is more about fueling yourself for the day, brunch is about indulging in the delicious and slightly ridiculous. Just as corn is no place for a mighty warrior, brunch is no place for an egg-white omelet.
Whether it's by way of sugar, alcohol, or fat, brunch should be an exciting explosion of flavors, and I want to know what your favorite combo is. Are you a fan of the savory scramble? The badass Benedict? Or do you take the sweet route and order a pile of pancakes with a sweet, fruity topping and whipped cream?