"There was a lot of excitement about the two specials Monica and Emil created–the first was a brandied apricot french toast made with Zingerman’s challah and served with amaretto flavored whipped cream. This dish was melt-in-your-mouth comfort food that pleased everyone who was lucky enough (or awake enough) to get to SELMA early to eat it before it was gone. I’m already composing a request to Monica and Emil for a repeat performance of this knock-out creation before summer’s end.
Their second special was just as delicious, and a brand new breakfast dish for SELMA as well. The favors were Northern African–a Tunisian and Moroccan combo of spices that made mouth’s water and stomachs growl. Turkey sausage wrapped in a filo-like pastry was rich and satisfying, served with a perfect poached egg and an orange flavored dressing atop bitter greens made everyone who ate it leave the table happy. There were many sighs of deep contentment throughout the morning. Monica and Emil–we bow down to you!!" -Lisa & Jeff from "Cafe Selma"
so, if you weren't there because you couldn't get up that early, you had to work, or were otherwise indisposed, or if you were there and now are on a quest to reproduce this sweet breakfast creation, here is the recipe for all:
brandy & apricot french toast
serves two people (four large slices)
day old challah or french bread, cut into 3/4 inch slices
for french toast batter:
2 large eggs, beaten
3/4 cup heavy cream
1/2 cup milk
1/2 oz. amaretto (we use disaronno)
1/2 oz. apricot brandy
1/2 teaspoon pure vanilla extract
-mix all ingredients with a whisk in a large shallow bowl
for the brandied apricot topping:
4 ripe apricots, pitted and quartered
2 tablespoons butter
1 oz. apricot brandy
3 tablespoons brown sugar
-sautee apricots in butter on high for 1-2 minutes, add brandy and keep over high heat 30 seconds, then turn to medium low and add brown sugar. stir until sugar is melted and thoroughly incorporated. remove from heat.
1/2 cup heavy cream
1/2 teaspoon vanilla extract
whip until stiff peaks form
pre-heat a large skillet or griddle to medium high heat. brush with butter. soak your bread slices in egg mixture 10 seconds at least on each side. cook each side in butter 3-4 minutes or until browned. top with brandied apricots and whipped cream. enjoy.
