Cardamom Cinnamon French Toast Sticks With Vanilla Lemon Curd Recipes

VANILLA-CARDAMOM CAST-IRON SKILLET FRENCH TOAST WITH PAN-ROASTED APPLES AND DATE MOLASSES

Steps:

• For the date molasses: Combine the dates and 3 1/2 cups water in a medium saucepan on medium-high heat. Bring to a boil, then reduce the heat to medium-low. Simmer until softened, stirring occasionally and skimming foam every few minutes, about 15 minutes. Once the dates start to soften, use a wooden spoon to mash them. Strain into a clean saucepan through a fine-mesh sieve. Bring to a boil over high heat, stirring occasionally, and cook until slightly thickened, about 5 minutes.
• For the pan-roasted apples: Melt the butter in a large skillet over high heat. Add the sugar and cook until starting to brown. Add the apples, lemon juice, cardamom and cinnamon. Cook, tossing constantly, until very well caramelized and soft, about 5 minutes. Add the apple cider; cook until thickened, about 5 minutes. Keep warm.
• For the yogurt whipped cream: In a medium bowl, whip the cream, yogurt and vanilla seeds to soft peaks. Chill until ready to serve.
• For the French toast: Preheat the oven to 200 degrees F. Set a rack over a baking sheet.
• In a baking dish, whisk together the eggs and yolks. Add the half-and-half, vanilla and cardamom; mix until combined.
• Add 4 slices of bread to the egg mixture; soak for about 30 seconds on each side. In a large cast-iron skillet over medium heat, heat half of the butter and oil until shimmering. Add the soaked bread and cook until golden brown on both sides, about 3 minutes per side. Transfer the French toast to the rack and keep warm in the oven. Soak and cook the remaining slices of bread, using the remaining butter and oil.
• To serve: Place a slice of French toast on a serving plate; top with a spoonful of pan-roasted apples, a drizzle of date molasses, a dollop of yogurt-whipped cream, another slice of French toast, more apples, more yogurt and a final drizzle of date molasses. Serve immediately.

CARDAMOM & CINNAMON FRENCH TOAST STICKS WITH VANILLA LEMON CURD

Steps:

• Add cashews, soy milk, sugar, and spices to a blender and blend until smooth. Transfer mixture to a wide bowl.
• Heat a small amount of vegetable oil and/or vegan margarin in a nonstick frying pan over medium to medium-low heat.
• Dunk the strips of bread in the cashew cream, coating each side throughly. Once they are coated, use a butter knife to scrape the mix back into the bowl so there is only a thin layer left on the bread.
• Transfer bread to the frying pan, and fry on all four sides for a few minutes each until golden brown.
• In a small saucepan, stir together the lemon zest and coconut milk.
• Add the cardamom, turmeric, brown sugar and vanilla and turn on medium-low.
• In a separate bowl, combine the lemon juice and cornstarch and stir until dissolved.
• Add the mixture to the saucepan and whisk until the ingredients are all combined.
• Keep whisking the sauce until it begins to thicken, about 15 minutes.
• Use a wooden spoon or spatula to scrape the sides and the bottom of the saucepan and keep stirring until your sauce is thick and you can see the bottom when you scrape your spoon through it.
• Refrigerate for a few hours until it firms up. (I cheated and put it in the freezer for 30 minutes).
• Put the chilled lemon curd in a blender and blend on high until the consistency is smooth and creamy.