NEW CASTLE —
Here at Culinary Conversation, we are grateful for all the contributions we receive.
It’s always great to get emails or hand-written letters containing recipes and stories.
Keep those coming. We love to spotlight what’s cooking in Lawrence County.
There’s also a special day coming up.
Perhaps the best gift on Mother’s Day is to present her with a day off from cooking.
With that in mind, today’s Culinary Conversation focuses on all sorts of ideas. There are chocolate waffles, blueberry lemon muffins and kid-friendly French toast for breakfast or brunch. For dinner, chicken scaloppini gets my vote. And the eclair cake with chocolate ganache would be hard for anyone to resist.
Preheat oven to 350. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a a nonstick skillet over medium heat. Working in batches, dip 6 thick slices of white bread or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle French toast with the browned butter and maple syrup.
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable shortening
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 large eggs
- 1 cup milk
- 1/2 cup chocolate syrup, plus more for topping
- 1/2 teaspoon vanilla extract
- Cooking spray
Powdered sugar and/or berries for topping (optional)
Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.
Whisk eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.
Preheat oven to 250. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with remaining batter.
Divide waffles among plates. Dust with powdered sugar and top with berries and/or chocolate syrup.
Blueberry Lemon Muffins