by dawnviola
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A&M's Testing Notes:
dawnviola's Notes:
Expand1 cup Grade B dark amber pure maple syrup Ask a question about this ingredient
1 Vanilla bean, split in half, and seeds scraped Ask a question about this ingredient
8 slices Italian bread Ask a question about this ingredient
4 tablespoons butter, room temperature (for the skillet) Ask a question about this ingredient
Organic Powdered sugar for dusting Ask a question about this ingredient
3 eggs Ask a question about this ingredient
2 tablespoons Heavy cream Ask a question about this ingredient
Zest of 2 Clementines Ask a question about this ingredient
1 Vanilla bean, split in half, and seeds scraped (use other half for filling) Ask a question about this ingredient
1 teaspoon Organic sugar Ask a question about this ingredient
1 cup Mascarpone cheese, room temperature Ask a question about this ingredient
2 teaspoons Organic powdered sugar Ask a question about this ingredient
1 teaspoon orange juice concentrate Ask a question about this ingredient
1 teaspoon Amaretto liquor Ask a question about this ingredient
Zest of 1 Clementine, tangerine, navel orange, or grapefruit Ask a question about this ingredient
Vanilla bean seeds (use other half from batter) Ask a question about this ingredient
Preheat oven to warm (200 F degrees)
Ask a question about this stepIn a small sauce pan, heat the maple syrup with scraped vanilla bean on low. Do not boil.
Ask a question about this stepMake the batter: In a pie dish, whisk together the eggs, cream, zest, vanilla bean seeds and sugar. Set aside
Ask a question about this stepMake the filling: In a bowl, combine Mascarpone, powdered sugar, orange juice concentrate, Amaretto liquor, zest and vanilla bean seeds. Set aside.
Ask a question about this stepMake the fritters: Cut the crust off the slices of bread. Lay 4 of the bread slices on a baking sheet, in a row. Add 1/4 of the Mascarpone mixture to each slice of bread. Top with other slice of bread to make a sandwich. Heat a nonstick skillet on medium-low heat. Add 2 tablespoons of butter and coat entire pan. Working quickly, dip all sides of each sandwich in the egg mixture to coat. Add each sandwich to the pan and cook until golden. Adjust heat as needed to brown, but prevent burning. When the first side is golden, flip the sandwich. Add more butter to the pan if needed for browning. Remove any sandwiches from the heat that may have finished browning before the others, place on a baking sheet and slide into a warm oven until the other sandwiches are ready. Dust with powdered sugar. Serve with citrus wedges and warm vanilla maple syrup for dunking.
Ask a question about this stepI'm thinking lazy, indulgent, Saturday morning breakfast. Wowza does this look good.
Stephanie is the Head Recipe Tester of Food52.
This looks just TERRible and I want it all for MYSELF!! brilliant. thx so much!