French toast strata with apple cider syrup

For the french toast :

1 pound french bread,  cut into cubes

8 oz cream cheese cut into small cubes

8 eggs

2 1/2 cup milk

6 t butter or margarine, melted

1/4 c maple syrup

Layer half of the bread in a greased 9x13 baking dish. Top with the cream cheese and remaining bread. Blend the eggs, milk, butter ad maple syrup in a blender ; pour over the bread and cheese. Press the layers down with a spatula. Refrigerate, covered, 2-24 hours, then bake, uncovered, at 325 for 35-40min or until center is set and edges are golden brown. Let stand for 10 min before serving.

For the syrup :

1 tsp cinnamon

8 tsp cornstarch

1 C sugar

2 T lemon juice

2 C apple cider or juice (if cider is no longer in season)

4 T butter or margarine

Combine the cinnamon, cornstarch and sugar in a small saucepan and mix well. Stir in the lemon juice and cider. Cook over medium heat until mixture thickens and boils, stirring constantly. Cook for 2 min longer. Remove from heat and stir in the butter. Can be made 1 day ahead.

Grilled flank steak with warm bean salad

- Serves 4 -

1 1/4 / 565g beef flank, sirloin or flat iron steak

1 clove garlic, crushed

3 tbsp / 45ml balsamic vinegar

salt and pepper to taste

1 (16 ounce or 450g) can cannellini beans, drained

1 cup / 250ml grape tomatoes, halved

1/2 cup / 125ml thinly sliced red onion

1 tbsp  / 15ml extra virgin olive oil

1 bunch arugula or baby spinash, steams trimmed

Rub garlic over steak

Marinate steak in 2 tablespoons / 30ml balsamic vinegar in refrigerator for 30 to 60 min.

Preheat grill. Remove steak from marinade and pat dry ; discard marinade. Sprinkle steak with salt and pepper, and grill to 135F / 55C for medium. Move to cutting board and let rest 10 to 12minutes.

Heat beans in saucepan ; stir in tomatoes, onion, oil and remaining balsamic vinegar.  Season to taste with salt and pepper.

Spoon bean mixture onto four plates. Cut steak crosswise into thin slices. Arrange slices on plates, overlapping beef slightly. Top with arugula.

Summeripe peach & chicken salad

- Serves 4 -

3 summeripe peaches, pitted & thinly sliced

3 cooked chicken breast halvesm skin removed

3 cups Fresh express mixed salad greens

3 tablespoons currants

12 walnut halves, coarsely chopped

4 ounces Gorgonzola cheese

2 tablespoons white wine vinegar

5 tablespoons walnut oil or extra-virgin olive oil

Julienne the chicken breasts

Divide the greens evenly among 4 salad plates

Add to each plate 1/4 of the greens, currants, chicken, peach slices and cheese.

Sprinkle with the walnuts

Mix the vinegar and oil together and drizzle over each salad plate

Steak salad martini

- Serves 6 -

1 lb / 450g beef flank, sirloin or strip steak

6 oz / 170g micro greens or baby lettuce mix

3 oz / 170g blue cheese, crumbled

1/4lb / 113g baco, cooked and crumbled

3 oz / 170g  toasted almond slivers

1/4 cup / 59ml red onion, finely diced

1/2 cup / 118 ml roma tomatoes, finely chopped

Parisian pizzazz marinade :

1/3 cup / 75ml dry white wine

1/2 cup / 125ml Dijon-style mustard

1 tsbp / 15ml vegetable oil

3 tbsp / 45ml lemon juice

1 tsp / 5ml chopped fresh basil

Citrus Vodka dressing :

1 tbsp / 15ml minced shallot

6 tbsp / 90ml citrus flavored vodka

3 tbsp / 45 ml olive oil

3 tbsp / 45ml lemon juice

salt and pepper to taste

Combine marinade ingredients in a glass-baking pan ; add beef, cover and marinate 6 hours in refrigerator.

Remove steak from marinade ; discard marinade. Grill steak to 130F / 55C for medium rare and let rest 10min. Cut into small cubes ; set aside.

Combine dressing ingredients in a bowl and mix thoroughly.

To assemble, place 1 ounce / 30g greens in each glass. Top with steak, blue cheese, bacon, almonds, onion and tomatoes in small rows. Drizzle with dressing.

Oatmeal raisin cookies

Ingredients for about 24 cookies :

1/2 cup butter or margarine, softened

1/2 cup firmly packed brown sugar,

1/2 cup granulated sugar,

1 teaspoon vanilla extract,

1 egg,

1 1/2 cups quick uncooked oats,

1 cup all-purpose flour,

1/2 teaspoon baking powder,

1/2 teaspoon ground cinnamon,

1/4 teaspoon salt,

1/2 cup chopped walnuts,

1/2 cup raisins,

Preheat oven to 180C / 350F. Lightly spray cookie pan. In a large bowl, cream butter with both sugars. Add vanilla and egg; blend well. Stir in oats, flour, baking powder, cinnamon and salt; mix well. Stir in nuts and raisins. Drop by tablespoonfuls onto prepared pan. Bake 15-18min or until edges are light golden brown.

Pear-chocolate gateau

Ingredients:

50 g of flour 

125 g of butter 

150 g of sugar 

4 Eggs 

100 g of chocolate chips

100 g of almond or hazelnut powder

½ to 1 sachet of baking powder

1 big can of syrup pears

Cinnamon powder 

Preparation: 

Remove the syrup from the pears. Cut the pears in average dices on a plate and sprinkle with cinnamon. 

Mix: flour yeast + sugar melted butter + eggs + powder almond (or hazelnuts). 

Add the diced pears and chocolate chips. Mix gently to not crush pears. Pour into a mold - diameter approximately 25 cm. Preheat the oven. Cook: 10 minutes at 160 ° C, then 30 minutes at 180 ° C. 

Serve warm with melted chocolate chips or cool. 

Note: You can serve with an English cream or a pear coulis.