Friday, December 08, 2006

Breakfast does not only have to be served in the morning!

I was looking for a different type of side dish to have with dinner tonight, so I opted to make a tangy Poppy Seed Fruited Slaw. The original recipe calls for your basic bagged shredded cabbage and carrot mixture, but I love the crunchy texture that broccoli slaw gives. I used one that contains shredded broccoli, cauliflower, red cabbage and carrots. The broccoli slaw is tossed with a few halved red grapes and chopped orange sections. A sweet dressing consisting of sugar, onion, vinegar, poppy seeds, canola oil and dry mustard is quickly whisked up and drizzled over the slaw mixture. Covered and allowed to marinate in the refrigerator, this was a healthy, light and quick side dish that was full of fresh flavors. If you want to make this ahead of time, just whisk up the dressing and keep it separate from the slaw until about 30 minutes before you're ready to serve.

It has been awhile since we had a breakfast-for-dinner night - to remedy that, I made some Cinnamon-Apple French Toast. While this sounded good, it just felt like it was missing something. The apple topping was delicious - tart Granny Smith apples sauteed in a knob of butter with sugar and cinnamon until tender. A shot of fresh lemon juice, right before they are removed from the heat, brought out the sweetness in the sticky glaze that coated each of the slices. If you don't like Granny Smith apples, be sure to choose a firm variety so to not end up with applesauce instead of nice tender slices. The toast part of the recipe was a little odd - there is no egg in the dipping batter, so it seemed to not really set up or get very crisp on the griddle. While the flavor was pretty good, the texture was not what we expected - we ended up putting them in the toaster oven for a few minutes to crisp up. We did, however, like the addition of apple butter in the dipping mixture - it added an appetizing twist to the light wheat flavor in the slices of bread. Good flavor, but I think there are better recipes out there that could be adapted to use apple butter and result in a better texture.


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