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King’s Hawaiian Pineapple Upside Down French Toast Recipe

March 20, 2011 by Renee

Foodbuzz recently offered its featured publishers an opportunity to create a brilliant brunch recipe to showcase the irresistibly delicious taste of King’s Hawaiian bread and we were happy to be chosen to share ours with you. We love French toast and especially making the “night before” versions because they allow you to be lazy in the morning since all you have to do is just put it into the oven, leaving you lots of time to drink coffee, read the newspaper or just pad around in your pjs.

The problem with this recipe is that you may find yourself eating the entire loaf of bread before you actually make it into French toast. King’s Hawaiian bread is lightly sweet, yet very buttery and fluffy and it just melts in your mouth.  We had to buy two loaves as everyone kept saying, “Oh, just one more slice!” until there was none left.

 

Ingredients

4 slices King’s Hawaiian Original Sweet Round Bread,1 ½-2 inches thick

4 Eggs

1 cup Half & Half

1 tsp Vanilla

1 tbs Rum

½ cup dark brown sugar

Slices of canned pineapple rings

Pinch of Salt

Shredded Coconut for Garnish

Method

In a 9×13″ baking pan spread the brown sugar across the bottom. Place slices of pinapple on top of the brown sugar. Layer the sliced bread into the bottom of the pan in one layer squeezing them slightly to make them fit. Set aside.

In a medium mixing bowl, whisk together the eggs, half & half, vanilla, rum, and salt.  Pour over the bread. Cover and place in the refrigerator overnight, or a minimum of eight hours until the liquid is absorbed into the bread.

Preheat the oven to 350 degrees F. Remove pan from refrigerator and uncover. Place in the oven and bake for 35-40 until golden brown. Let stand a few minutes, loosen the edges with a knife that has been run around the edge of the pan. Invert into a serving platter and sprinkle with shredded coconut.  Serve while hot.

20110320-DSC_8525

Filed Under: Eat, Featured Posts, Breakfast & Brunch, Product Reviews Tagged With: Bread, French Toast, King's Hawaiian, Overnight French Toast, Pineapple, Recipe, Upside Down

Tarte a l’Oignon (Onion Tart) Recipe

March 8, 2011 by Renee

20110308-DSC_8240This is one of our favorite tarts to serve at Brunch. It’s classic French bistro fare. Creamy and savory with a hint of sweetness. It’s the perfect combination and disappears within minutes. Serve with a salad of field greens and you have an entire meal.  It normally serves 6 but if I am being really honest, it serves 2. The prep is actually very easy, but the dough must rest for a good half hour before baking, which accounts for the long prep time/cook time.

The dough recipe is our standard pie crust recipe. We  have at least four different variations of it to use for everything from tarts, pies, to quiches and more. It can be used for both sweet or savory dishes. This one does not have any sugar or eggs in it and is perfect for savory dishes.

 

Serves 6

Pate Brisee or Tart Shell Dough:

  • 3/4 cups Flour
  • 7 tablespoons Butter, very cold
  • 1/8 teaspoon salt
  • 60 milliliters water, very cold

Sift flour and salt into the bowl of your mixer.

Cut butter into very small pieces and add to the flour and salt mixture. Turn the mixer on low and slowly add the water.

When the dough is a sandy texture, remove it from the bowl of the mixer and knead into a ball. Cover in plastic wrap and place in the refrigerator for one half hour.

Preheat oven to 400 degrees F.

When ready, remove from the fridge and roll out on a floured surface about 1/4″ thick.

Butter and flour a 9″ tart ring/mold or a 9″ shallow pie pan.

Place the dough in the pan and crimp the edges.

Cut a piece of parchment to lay on top of the tart bottom and fill with pie weights or dried beans.

Bake for 10-12 minutes until it is dry and chalky white. Remove the beans and set aside to cool.

For the Filling:

  • 1 Onion, thinly sliced
  • 2 tablespoons butter
  • 1 egg
  • 1 egg yolk
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • salt & pepper, to taste
  • nutmeg, a pinch

Heat the butter in a large skillet over medium low heat. Add the onions and cook about 30 minutes until they are very soft and caramelized. Add salt and pepper to taste.

Preheat the oven to 325 degrees F and prepare the custard.

Combine the egg with the egg yolk in a small bowl with a whisk.

Add the milk, cream, salt, pepper and nutmeg, whisking gently until combined. Do not over whisk and create bubbles or froth/foam.

Spread the onions on the bottom of the prepared tart shell and pour the custard over the onions filling the shell completely.

Bake for 30 minutes until the custard is just set. Do not let the custard rise, as this is a sign of overbaking. Serve warm or at room temperature. Goes great with a field green salad and light vinaigrette.

 

      Enjoy!

Filed Under: Eat, Featured Posts, Breakfast & Brunch, Vegetables Tagged With: Custard, Dough, French, Onion, Onion Tart, Pate Brisee, Recipe, Tart

Alice’s Tea Cup Cookbook

November 5, 2010 by Renee

I am always excited when a new cookbook comes out.  I love to wander the aisles at the book store thumbing through each cookbook to read the recipes and ogle the beautiful pictures.  As you may know, I  have a habit of collecting cookbooks and then I disappear to read them like novels before they rest on my shelves.  What I especially love  is when a cookbook comes from a place I enjoy dining at. It brings back the memories of my experiences there and rekindles my desire for their scrumptious fare.

I also love tea time.  High tea with it’s tiny tea sandwiches or tea with scones, and biscuits is really something to be experienced. There are some amazing official teas here in NYC, some very proper, and some very casual in wonderful little tea spots, like my favorite, Tea & Sympathy.

But none of them are quite like the whimsical experience at Alice’s Tea Cup with it’s child friendly atmosphere that transports you a more magical place.

Now, they are sharing some of their recipes with the release of their own cookbook-

At just $24, it’s available for purchase on their Website http://alicesteacup.com and most major bookstores.

I was given these two recipes to share with you.  I apologize for the quality of the pictures. I assume they were just photocopied and emailed. This in no way affects their taste!  I love Pumpkin, especially in the fall. And, well, Earl Grey is my tea. Try these recipes out and let me know what you think!

Enjoy!

P.S. The pages say to see the Resources for information for the tea leaves. You can purchase tea leaves at gourmet tea shops or online.

Filed Under: Eat, Kitchen Sink, Featured Posts, Breakfast & Brunch, Cookbooks Tagged With: Cookbook, Pancakes, Scones, Tea

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