Holland America Line’s Master Chef Rudi Sodamin is sharing three delicious and fun dishes that are red, white & blue…perfect for a 4th of July, Memorial Day or Labor day breakfast. Go out this weekend, get the ingredients and then get cooking!
BERRY SPANGLED BRIOCHE FRENCH TOAST
Serves 6
Blueberry Compote
Ingredients:
1/2 pound fresh blueberries
1/2 cup sugar
1/2 cup water
3/4 tsp. cornstarch
1/2 tsp. lemon juice
Directions:
Bring water and sugar to boil in a medium sauce pan. Stir in corn starch until fully dissolved. Simmer for 3 minutes. Add blueberries and lemon juice, then reduce heat to low. Simmer on low, stirring occasionally. Remove from heat once blueberries have softened, water has changed color to match blueberries, and sauce has begun to thicken. Sauce will coat the back of a spoon when done. Set aside to cool slightly.
Raspberry Coulis
Ingredients:
1/2 pound fresh raspberries
1/4 cup sugar
1 1/2 tbsp. water
Directions:
Heat water and sugar in saucepan over medium heat. Stir occasionally, until sugar is dissolved. Combine raspberries and sugar/water in blender and blend to smooth. Strain contents of blender through a fine, mesh sieve to remove seeds. Discard seeds and set strained coulis to the side.
Tip: An easy way to make a fruit coulis is to use one 18 oz. jar of SEEDLESS jam and 1/4 cups water. Combine SEEDLESS jam and water in sauce pan over medium heat and stir until combined and smooth. Set aside to cool slightly.
Berry Mixture
Ingredients:
1 cup fresh raspberries
1/2 cup fresh strawberries
1/2 cup fresh blueberries
1/4 cup fresh blackberries
Directions:
Wash, rinse, and dry berries. Slice strawberries into halves or quarters, depending on size. Combine all berries with blueberry compote and raspberry coulis.
French Toast
Ingredients:
6 slices “Brioche Bread – loaf, sliced (Texas Toast will work, if Brioche Bread is not available)”
6 eggs, large
1 cup whole milk
2 tsp cinnamon
2 tsp vanilla extract
pinch salt
1/2 stick butter
whipped cream
Directions:
For egg bath combine: eggs, milk, cinnamon, vanilla extract, salt. Mix well, until smooth.
Preheat a sauté pan over medium to medium-high heat. Add a pat of butter to pan and allow butter to melt. Dip both sides of bread into egg bath and then place directly in pan–or on a griddle. Cook for 3-4 minutes, or until golden brown. Flip in pan and cook the other side for 2-3 minutes, or until golden brown. Set aside, or keep covered in warm oven, until ready to assemble and serve.
Assembly:
Place French toast onto a warmed plate from the oven. Generously cover with berry mixture. Top with your favorite whipped cream. Garnish with a mint sprig (optional).
Tip: For a special touch, you can make your own homemade whipped cream and add a few tablespoons of the raspberry coulis or blueberry compote to create a berry-whipped cream.
YANKEE DOODLE WAFFLE
Strawberry Compote
Ingredients:
1/2 pound fresh strawberries
1/2 cup sugar
1/2 cup water
3/4 tsp. cornstarch
1/2 tsp. lemon juice
red food coloring as desired
Directions:
Bring water and sugar to boil in a medium sauce pan. Stir in corn starch until fully dissolved. Simmer for 3 minutes. Add strawberries and lemon juice, reduce heat to low. Simmer on low, stirring occasionally. Remove from heat once strawberries have softened and sauce has begun to thicken. Sauce will coat the back of a spoon when done. Strawberries may discolor from cooking, you can add red food coloring–if desired. Set aside to cool slightly.
Berry Mixture
Ingredients:
1/2 cup fresh strawberries
1/2 cup fresh blueberries
Directions:
Wash, rinse, and dry berries. Slice strawberries into halves or quarters, depending on size. Combine all berries with strawberry compote.
Assembly:
Use your favorite Belgium waffle mix or premium, store-bought Belgium waffles. Prepare waffles as indicated. Top waffles with berry mixture. Garnish with whipped cream and powdered sugar.
Tip: For a special touch, you can make your own homemade whipped cream and add a few tablespoons of the strawberry compote or fresh berries to create a berry-whipped cream.
STARS AND STRIPES PARFAIT
Strawberry Coulis
Ingredients:
1/2 pound fresh strawberries
1/4 cup sugar
1 1/2 tbsp. water
Directions:
Heat water and sugar in saucepan over medium heat. Stir occasionally, until sugar is dissolved. Combine strawberries and sugar/water in blender and blend to smooth. Strain contents of blender through a fine, mesh sieve to remove seeds. Discard seeds and set strained coulis to the side.
Tip: An easy way to make a fruit coulis is to use one 18 oz. jar of SEEDLESS jam and 1/4 cups water. Combine SEEDLESS jam and water in sauce pan over medium heat and stir until combined and smooth. Set aside to cool slightly.
Berry Mixture
Ingredients:
1/4 cup fresh blueberries
1 cup fresh raspberries
1/4 cup fresh blackberries
1/2 cup fresh strawberries
Directions:
Wash, rinse, and dry berries. Slice strawberries into halves or quarters, depending on size. Combine all berries with strawberry coulis.
Yogurt Parfait:
Ingredients:
32 oz. tub vanilla Greek yogurt
3 cups granola mix
berry mixture
6 Maraschino cherries (optional)
Assembly:
To assemble in parfait glass, add a layer of berry mixture. Add a layer of yogurt. Continue layering until near the top of the glass. Add granola mixture–a dried fruit granola is preferable. Garnish with a spoonful of berry mixture and a Maraschino cherry.
Tip: These can be prepared ahead of time and stored in the refrigerator. However, do not add the granola until serving as to keep the granola fresh and crunchy.
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Photo credits: Holland America Cruise Line
