Valentine’s Day Breakfast for Two2013-02-05
Romantic breakfast for two for your Valentine.
- 1 cup sugar
- 1/4 cup finely minced peeled ginger
- 1 bottle (750 ml) cava or other dry sparkling wine
- 1/2 teaspoon pomegranate molasses
Combine the sugar, 1 cup water and the ginger in a saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved.
Remove from the heat and let the ginger syrup cool to room temperature. Strain the syrup and discard the ginger.
Pop open the bubbly and grab a couple of champagne flutes. Divide the pomegranate molasses between the flutes, then add about 2 tablespoons of the ginger syrup to each. Top with the bubbly. Clink glasses and enjoy! (Store the remaining ginger syrup in the fridge. You can drizzle it into seltzer the rest of the week.)
Chocolate Chip-Date French Toast
For the French toast:
- 6 large egg yolks (save the whites for your ultra-healthy breakfast tomorrow!)
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice
- 1 teaspoon grated orange zest
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garam masala
- Kosher salt
- Unsalted butter, for frying
- 1 small loaf bread, sliced 1 inch thick
- Small handful of semisweet chocolate chips
- 4 dates, pitted and chopped
For the syrup:
- 1/2 cup pure maple syrup
- 1 teaspoon bourbon
Make the French toast: Whisk the egg yolks, milk, vanilla, orange juice and zest, brown sugar, cinnamon, garam masala and a pinch of salt in a large glass baking dish.
Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
Set a large skillet over medium heat and add 1 tablespoon butter. While the butter melts, prick a few holes on each side of a slice of bread with a fork. Lay it in the egg mixture and, using either a fork or your hands, push the bread into the egg mixture so the bread loosens up a little and soaks up the liquid. Flip and repeat.
Using a slotted spatula or tongs, pick up the bread, allowing the excess egg mixture to drip off, and lay it in the hot pan. As the first side is cooking, 2 to 3 minutes, push chocolate chips and chopped dates into the soft, uncooked side of the bread. Be assertive! Then flip and cook 2 to 3 more minutes. Remove and set on the rack in the oven to stay warm. Repeat with the remaining slices of bread, adding more butter to the pan if needed.
Meanwhile, make the syrup: Combine the maple syrup and bourbon. Warm it in the microwave, if you want. (You can make the syrup the night before; store in a jar in the fridge, then warm before serving.)
Strawberry Salad With Balsamic-Cardamom Dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons agave nectar or honey
- Miniscule pinch of ground cardamom (It’s strong stuff!)
- Kosher salt and freshly ground pepper
- 1 pound strawberries, hulled and quartered
- 1 pint blackberries
- 1 large sprig mint, leaves roughly torn
Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries. Taste and adjust the seasonings to your palate