Passover French Toast With Concord Grape Wine Syrup Recipes

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PASSOVER FRENCH TOAST



Passover French Toast image

Make and share this Passover French Toast recipe from Food.com.

Provided by Mirj2338

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup milk
2 eggs, well beaten
1 tablespoon grated lemons or 1 tablespoon orange rind
6 -8 slices passover sponge cakes (about 1 inch thick)
unsalted butter or margarine
cinnamon, to taste
sugar, to taste

Steps:

  • In a large shallow bowl, combine the milk, eggs and lemon/orange peel and mix well.
  • Soak the sponge cake slices in the milk mixture.
  • Melt the butter in a frying pan.
  • Fry the cake on both sides until brown.
  • Sprinkle with cinnamon and sugar, if desired.

WINE COUNTRY FRENCH TOAST



Wine Country French Toast image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 1 to 2 servings

Number Of Ingredients 15

1 cup seedless red table grapes, sliced in half
Scant 1/2 teaspoon grapeseed oil
1/4 teaspoon ground rosemary
Pinch kosher salt
1 cup pinot noir
1 fresh rosemary sprig
1/3 cup maple syrup
3 organic eggs
1/4 cup whole milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Two 1-inch-thick slices challah bread
2 tablespoons butter
French brie, sliced from wheel

Steps:

  • For the roasted grapes: Preheat the oven to 325 degrees F. In a bowl, combine the sliced grapes, grapeseed oil, rosemary and salt. Mix to coat the grapes evenly. Scatter the grapes on a sheet pan or in a large skillet and roast in the oven, 15 to 20 minutes. They should not be shriveled up, just plump and juicy.
  • For the syrup: In the meantime, in a stainless steel saucepan, add the wine and rosemary sprig. Simmer on medium-low heat until reduced by half, 15 to 20 minutes. Remove the rosemary, add the syrup, turn off the heat and let rest. (This can be done ahead of time)
  • For the egg wash: In a bowl or casserole dish large enough to fit the bread flatly on the surface, beat the eggs, milk, sugar, cinnamon and vanilla. Beat until all the ingredients are well combined.
  • For the French toast: Heat a large nonstick or cast-iron skillet to medium-high. Dip the bread in egg wash on both sides, allowing the egg wash to soak in but not over saturate the bread. Add the butter to the skillet and let melt. Place the bread in the skillet and let brown, about 3 minutes. Flip the bread over and place some brie on the cooked side of 1 slice of bread. Allow the cheese to soften while the second side cooks to golden brown. Turn off the heat and sandwich the 2 slices together. Cut the bread on a diagonal and plate. Top with roasted grapes and drizzle with pinot noir syrup.

GRAPE SUPREME RECIPE



Grape Supreme Recipe image

Provided by learen

Number Of Ingredients 9

2 packages lemon jello small
2 cups hot water
1 can crushed pineapple 20 oz
1 cup pecans, coarsely chopped
2 cans frozen grape juice concentrate 6oz each
1 cup whipped cream
8 ounces cream cheese, softened
1/2 cup small marshmallows
2 tablespoons sugar

Steps:

  • DISSOLVE jello in 2 cups hot water. Add frozen grape juice. Do not dilute. Chill until partially set. FOLD in drained pineapple and nuts. Chill until set. BEAT softened cream cheese and marshmallows with sugar until creamy. Blend in whipped topping. Spoon over firm jello. Cut in squares and serve on lettuce leaves.

PASSOVER FRENCH TOAST WITH CONCORD GRAPE WINE SYRUP RECIPE



Passover French Toast With Concord Grape Wine Syrup Recipe image

Provided by á-170456

Number Of Ingredients 12

CONCORD GRAPE WINE SYRUP:
1 1/2 cups Concord grape wine or grape juice
1/2 cup sugar
1 tablespoon grated orange zest
PASSOVER FRENCH TOAST:
1 tablespoon ground cinnamon
1/2 cup sugar
unsalted butter melted, for cooking (or nondairy margarine)
1/2 cup milk or orange juice
3 eggs well beaten
1 tablespoon grated lemon or orange zest
6 slices Passover Orange Sponge Cake - (to 8) see recipe (each slice 1" thick)

Steps:

  • To make the syrup, in a heavy saucepan over medium-high heat, bring the wine and sugar to a boil, stirring until the sugar dissolves, about 3 minutes. Add the orange zest and simmer until the syrup is reduced by half, 10 to 15 minutes. The syrup may be covered and refrigerated for up to 1 day. Serve warm or at room temperature. In a small bowl, stir together the cinnamon and sugar; set aside. Heat a large griddle or sauté pan over medium heat for 3 minutes. Brush with the melted butter. In a large, shallow baking dish, whisk together the milk, eggs and lemon zest. Add the sponge cake slices and soak, turning once, until soft, 20 to 30 seconds per side. Fry the cake slices, turning once, until brown on both sides, 3 to 5 minutes per side. Sprinkle with the cinnamon-sugar mixture and serve with the Concord grape wine syrup. This recipe yields 6 to 8 servings.

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