This Marta Stewart dish is great for dessert, but you can also serve it for breakfast — just skip the ice cream. Instead of country-style bread, feel free to substitute brioche or sourdough.
INGREDIENTS
1 cup red wine
1/3 cup plus 2 tablespoons sugar
3 nectarines, halved, pitted, and cut into wedges
2 large eggs
1 cup half-and-half
Salt
6 slices country-style bread, halved diagonally
2 tablespoons butter
Vanilla ice cream, for serving
DIRECTIONS
In a medium saucepan, bring wine and 1/3 cup sugar to a boil. Cook, stirring occasionally, until slightly syrupy, 6 to 8 minutes. Remove from heat and stir in nectarines.
In a large baking dish, whisk together eggs, half-and-half, 2 tablespoons sugar, and a pinch of salt. Place bread in dish and let stand about 1 minute, pressing to help it absorb the custard; turn over and repeat.
In a large nonstick skillet, melt 1 tablespoon butter over medium; swirl pan to coat. Add 1/2 the bread and cook until golden, about 3 minutes per side. Transfer to a plate and repeat with remaining butter and bread. Serve topped with red-wine nectarines and ice cream.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-09-03 19:57:372013-09-03 19:57:37French Toast with Nectarines
6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided
1 apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
3 cups arugula, divided
3/4 teaspoon fresh ground black pepper, divided
DIRECTIONS
Stir together in small bowl mustard and cider. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 tsp. mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange 1/3 of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange 1/3 of apple slices over cheese; top with 1 cup arugula. Sprinkle pepper and fold tortilla in half; press gently with a spatula. Cook 2 min. on each side or until golden. Remove from pan and repeat with remaining ingredients
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-09-03 19:56:292013-09-03 19:56:29Brie, Apple and Arugula Quesadillas
1 large shallot (or mild onion), peeled and sliced
1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
1 tart apple, thinly sliced
Arugula leaves – enough for a salad for four
1/4 cup toasted walnuts, roughly chopped
1/4 cup goat cheese – broken up into little pieces
DIRECTIONS
Heat stick-free frying pan to medium heat. Add a tbsp.
of olive oil and lightly sauté the shallots until translucent. Remove from pan.
Add another tbsp. of olive oil and cook the chicken pieces, stirring
occasionally, until just cooked through. Sprinkle some salt on the chicken
while you are cooking it. Remove from pan and chill. When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.
French Toast with Nectarines
French Toast with Nectarines
This Marta Stewart dish is great for dessert, but you can also serve it for breakfast — just skip the ice cream. Instead of country-style bread, feel free to substitute brioche or sourdough.
INGREDIENTS
DIRECTIONS
In a medium saucepan, bring wine and 1/3 cup sugar to a boil. Cook, stirring occasionally, until slightly syrupy, 6 to 8 minutes. Remove from heat and stir in nectarines.
In a large baking dish, whisk together eggs, half-and-half, 2 tablespoons sugar, and a pinch of salt. Place bread in dish and let stand about 1 minute, pressing to help it absorb the custard; turn over and repeat.
In a large nonstick skillet, melt 1 tablespoon butter over medium; swirl pan to coat. Add 1/2 the bread and cook until golden, about 3 minutes per side. Transfer to a plate and repeat with remaining butter and bread. Serve topped with red-wine nectarines and ice cream.
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Brie, Apple and Arugula Quesadillas
Brie, Apple and Arugula Quesadillas
INGREDIENTS
DIRECTIONS
Stir together in small bowl mustard and cider. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 tsp. mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange 1/3 of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange 1/3 of apple slices over cheese; top with 1 cup arugula. Sprinkle pepper and fold tortilla in half; press gently with a spatula. Cook 2 min. on each side or until golden. Remove from pan and repeat with remaining ingredients
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Chicken, Apple, Arugula and Goat Cheese Salad
Chicken, Apple, Arugula and Goat Cheese Salad
INGREDIENTS
DIRECTIONS
Heat stick-free frying pan to medium heat. Add a tbsp.
of olive oil and lightly sauté the shallots until translucent. Remove from pan.
Add another tbsp. of olive oil and cook the chicken pieces, stirring
occasionally, until just cooked through. Sprinkle some salt on the chicken
while you are cooking it. Remove from pan and chill. When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.
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