Tuesday, February 15, 2011

Recipe: French Toast With Yujacha Syrup

Yujacha and cinnamon are a marriage made in heaven. (Photo by Tammy Quackenbush)

Writing recently for Plate magazine about Korean breakfast culture inspired me to try mixing traditional Korean ingredients with traditional western breakfast items in unconventional ways.

For some time my palate has been passionate about 유자차 yujacha, a hot tea made from Asian citron marmalade. Yuja is called yuzu in Japan.

French toast goes back to Roman times, making it one of the first "egg toast" dishes in recorded history. I've found that yujacha syrup and French toast work well together.

Recipe

serves four

1/3 cup yuja concentrate
1/3 cup water
1/2 cup yujacha marmalade
1/2 cup 2 percent (reduced-fat) milk
1/2 teaspoon ground cinnamon
2 large eggs
8 slices of a sweet white bread (sliced challah, baguette or sourdough bread)
2 tablespoons butter

Preparation

1 For best results, dry the bread overnight, so it won't soak up too much of the egg and milk mixture and end up soggy.

2 Pour yuja juice concentrate, yujacha and water into a small saucepan over medium heat, and bring to a simmer. Remove from heat, and keep the syrup warm.

3 Combine milk, cinnamon and eggs in a shallow dish, and stir with a whisk.

4 Dip bread slices in egg mixture. Let slices sit in the egg mixture 20 seconds on each side.

5 Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Place four bread slices in pan; cook two minutes on each side or until lightly browned. Remove from pan.

6 Repeat step 5 with the remaining butter and bread slices.

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