We are in the Fox43 Kitchen giving you a look at some of the great restaurants you can visit in Central Market in York. Today we are joined by Nicole and Sean Austin from The Copper Crust Company.
For more information: www.thecoppercrust.com
CLASSICAL FRENCH TOAST
6 large eggs plus 2 yolks (for silky rich centers)
1/2 teaspoon of Cinnamon
1/4 teaspoon of nutmeg
2 Tablespoons of Vanilla
6-8 Slices of thick cut bread (such as baguette)
- Cut Bread on a bias (angle) so that the bread is 3/4 - 1inch thick, set aside.2. Blend together eggs, cinnamon, nutmeg, and vanilla in a baking dish that will fit 3 or 4 slices of the bread. Soak bread on one side for 5 minutes, then turn the bread over and let sit for at least 10 more minutes. This can be done and soak in the refrigerator, even the night before, as long as you have a nice hearty bread.3. Pre-heat a griddle to about 350 degrees Fahrenheit. Have a sheet pan with a grate ready in a warm oven (set at about 185F-200F). Lightly butter the griddle. Place the soaked bread on the griddle and let it toast until it has a copper color, before turning over to toast the other side. When both sides have a Copper Crust Color place on the warm rack in the oven. Note:The center of the toast should be warm and custard like.
Top with your favorite Local Maple syrup, preserve butter, or silky lemon curd. Enjoy!
The Anatomy of a
Charcuterie & Cheese Platter
A Vessel such as your favorite crackers or baguette slices
Charcuterie is simply a fancy word for cured, and dried meats. When shopping for these entertaining platters it is easy to get overwhelmed. With this no fail recipe of flavors and textures this platter is sure to be the star of the party. Some cheeses and meats, cover two of our categories and others may just hit one note. For example a French Brie (which we have a The Copper Crust Co.) is a FUNKY and CREAMY cheese that goes extremely well with a drizzle of honey and sliced almond on a cracker.
Dare to Explore the world of Charcuterie and Cheese Platters! Enjoy!