French Toast with Caramelized Bananas
Since the best dates end with breakfast…
1 cup low fat milk
1 Tbs. granulated sugar
1 tsp. vanilla extract
Finely grated zest of 1 large orange
1/8 tsp. freshly grated nutmeg
6 slices day-old Fairway challah
Canola oil for cooking
3 firm but ripe bananas
2 Tbs. unsalted butter
3 Tbs. firmly packed light brown sugar
1/2 cup fresh orange juice, plus more, as needed
To make the French toast, preheat an oven to 350°F.
In a large, shallow bowl, whisk together the eggs, milk, granulated sugar, vanilla, orange zest and nutmeg. Cut the bread slices in half, add to the egg mixture and turn gently to coat evenly. Let stand until the bread has soaked up some of the egg mixture, about 1 minute.
Place a griddle over medium-high heat until hot. Lightly oil the griddle. Remove the bread from the egg mixture, letting the excess liquid drip back into the bowl, and place on the hot griddle. Cook until the bottoms are golden brown, about 2 minutes. Flip and cook the other sides until golden brown, about 2 minutes more. Place the bread on a rimmed baking sheet, transfer to the oven and bake until the center of the bread is heated through but still moist, about 10 minutes.
Meanwhile, peel the bananas and slice diagonally. In a large fry pan over medium-high heat, melt the butter. Add the banana slices and cook, gently turning them occasionally, until they begin to brown, 2 to 3 minutes. Sprinkle in the brown sugar and cook until it melts, about 1 minute. Gently stir in the 1/2 cup orange juice and cook until the liquid has reduced slightly, about 1 minute. If the sauce seems too thick, add a little more orange juice until it is the desired consistency. Serve the French toast hot, topped with spoonfuls of the caramelized bananas.
Some say it’s the true forbidden fruit. Either way, you’ll want to undress this sexy fig.
Makes 1 pizza
1/3 cup warm water
1 tsp sugar
1 tsp active dry yeast
1 cup all purpose flour
1 tsp kosher salt
1 tbsp olive oil, plus more for brushing onto crust
1 medium onion, sliced
¼ cup water
1 tbsp Fairway olive oil
½ tsp kosher salt
1 cup fresh figs, sliced into sixths
1/2 cup fresh arugula
3 oz goat cheese
Freshly ground black pepper
To make dough: Combine water, sugar and yeast in a small bowl. Let sit until frothy, about 10 minutes. This will activate the yeast. In a large bowl, combine flour and kosher salt. Add the yeast mixture along with the olive oil and mix until thoroughly combined. Transfer dough to a floured surface. Knead the dough for 5 minutes and shape into a ball. Place the dough into an oiled mixing bowl and turn to coat. Cover and allow to rise for 1 ½ – 2 hours, or until it has doubled in size.
Meanwhile, make the caramelized onions. Place sliced onions in a dry pan over medium-high heat and cover with a lid. Check and stir regularly, until a good amount of color has developed, about 5-7 minutes. Deglaze your pan using the ¼ cup of water, stir the onions well and be sure to scrape up the brown bits that have collected on the bottom of the pan. Once the water has cooked off, add 1 tbsp olive oil and salt and continue to cook the onions about another 5 minutes. When finished, the onions should have a nice deep dark brown color and a sweet smell.
Once the dough has doubled in size, you are ready to assemble and bake the pizza. Preheat oven to 450 degrees and place a pizza stone or sheet pan into the oven to allow it to come to temperature as well.
Punch down the dough ball down flat and place on a floured surface. To roll out, start in the middle and roll towards the edges, giving a quarter turn with each back-and-forth motion. Add more flour as needed to prevent sticking. Roll out to roughly 13” across. Poke several small holes with a fork in the bottom of the crust. Brush the crust with olive oil.
To slice figs, first remove stems, then cut in half. Cut each half into thirds. Then sprinkle the caramelized onions, sliced figs, and goat cheese across the top of the pizza. Be sure to sprinkle the toppings evenly. Carefully transfer the assembled pizza to your preheated pizza stone or sheet pan. Bake for 10-12 minutes. Allow the pizza to cool slightly, then top with fresh arugula.
Caprese Stuffed Avocado
Buttery avocado will definitely butter him up.
1 pint of cherry or grape tomatoes, cut in half
8 oz of mozzarella balls
½ cup of Fairway basil pesto, adjust to preference
Salt and pepper to taste
Place the tomatoes and mozzarella balls in a bowl and mix with pesto. Cut the avocados in half lengthwise, remove pits, and carefully peel the avocado halves. Spoon the tomato-mozzarella filling into the avocado halves. Drizzle with balsamic vinegar and serve immediately.