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Eggnog Panettone French Toast: A Decadent New Year’s Brunch
By this point in the holiday season, the bountiful feast meals are behind us. And what remains is a varied selection of leftovers, both sweet and savoury. I’ve been inspired to create a new recipe from a couple of these Christmas classics: eggnog and panettone. And so, I introduce to you (drum roll please) Eggnog Panettone French Toast. My first source of inspiration for this recipe is beloved French chef Jacques Pépin, who uses ice cream to make his pain perdue – French toast, due to its high egg content. And that got me thinking that eggnog would also be a good option, especially since it’s already seasoned. I use…
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The Best Eggnog Recipe Ever!
It’s the most wonderful time of the year once more. So I thought I would share something to help you make merry while you deck the halls: the best eggnog recipe ever! Now I know that not everyone is a fan of this rich and creamy seasonal drink. However, this version is so great that I believe it can convert just about anyone. Traditionally, rum plays the starring role in a nog. In this one though, the headliner is whisky. While some may prefer Scotch whisky or bourbon, I prefer the smooth, caramel flavour of Canadian whisky. So, choose your favourite liquor and whip up a batch of the best…
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Truffle Cashews ‘Comme Le Ritz’
If you’ve read my post titled ‘The Ritz Paris for a Light Lunch’, you may remember the Truffle Cashews that I enjoyed during that lovely meal. They were such a tasty, sophisticated treat, and one that seemed relatively easy to replicate, that I decided to experiment when I returned home to see if I could do just that. I am happy to report that, with minimal effort and ingredients, I have succeeded! If you too would like to experience a little taste of the Ritz, just follow the quick and easy recipe below. Ingredients: 350 grams salted cashews (I used sea salted but I’m sure regular salted ones would work well…
