Culinary Corner

Add orange to French toast, apple to turkey sausage & zest to meal

Special to The CambrianFebruary 27, 2014 

Baked Orange Cream French Toast, Apple Turkey Sausage, Apple Ora

Delicious meal featuring orange and apple highlights, ready for a pot of hot Earl Grey tea.

CONSUELO MACEDO — Special to The Cambrian

May I begin with an apology and the correct directions for assembling Chinese Egg Rolls in the Feb. 13 Culinary Corner. Here’s what it should have said:

Set up a large won ton wrapper like a baseball diamond, fold up home plate over the pitcher’s mound which has a generous two to three tablespoons of shredded vegetables, fold in first base and third base over the filling, and then roll it up tightly to second base. (A little water along the upper edge will ensure it sticking closed so the filling will not leak out.)

The Asian decorations have now been retired from my pre-lit former Christmas tree. I enjoy it as darkness still falls relatively early, and during the wakeful pre-dawn hours I have been experiencing. Mardi Gras and spring items are gradually segueing aboard.

Someone asked how I kept track so easily about the tides, sunrise and sunset, and phases of the moon besides the daily report in The Trib or weekly report in The Cambrian (Page 13). Well, I plan ahead with my little pocket-sized booklet I got at the General Store for home, and at the Shell station to keep in the car. (I used to get ’em at Bob and Jan’s).

Yes, I know I can look it up online, but then I’d have to deal with the Capricious Computer, and you may remember how I feel about that — I’d rather be chopping and shredding in the kitchen.

Trying to lighten up on some of the wonderful decadent recipes I have shared, I developed a very satisfying rendition of the popular overnight French toast, and adapted a George Foreman recipe for sausage which came with his grill. Here is brunch enough for two to four people, with provision for “planned-overs.”

Orange Cream French Toast

  • 4 thick slices white bread
  • 2 large eggs
  • 2 cups almond or low-fat milk
  • Zest of one large orange
  • 2 tsp. vanilla
  • 2 tsp. granulated sugar

Place bread in a greased 8- by 8-inch ovenproof casserole. Beat eggs, orange zest, vanilla and sugar in the milk and pour over the bread. Dock (pierce) with a fork, cover with plastic wrap and refrigerate overnight. Before baking, carefully turn over once and allow to come to room temperature. Brush a little oil on the inside walls of the casserole to prevent sticking.

Bake in a pre-heated, 350-degree oven uncovered for about 30 minutes. Serve each lightly buttered slice sprinkled with freshly squeezed orange juice and dusted with powdered sugar.

Apple Turkey Sausage

  • 1-1/2 pounds ground turkey breast
  • 1 unpeeled medium apple, shredded
  • 1 shallot, minced
  • 2 tblsp. ground sage
  • 2 tsp. ground pepper
  • 1 tsp. garlic salt, or to taste

Mix ingredients and form into small patties. Brown in a non-stick fry pan brushed or sprayed with a little oil; top season to taste. To ensure that they are cooked through but not overcooked, tent the pan with foil with the heat turned off while completing meal prep. (I reserved one patty to make a slider for later in a dinner roll I had saved from the University Women’s meeting.)

Serve with a macedoine (compote) of chunky apples and orange supremes or segments, dressed with orange cream yogurt, and sprinkled with chopped pecans. It’s wonderful with hot Earl Grey tea.

At University Women, we heard a fascinating talk by Mike and Carol Broadhurst of Cambria Farmers Market. Carol also shared ideas about her kitchen products, including a tip she learned from Cook’s Magazine: peel half the wrapping from a stick of frozen butter and grate enough butter into the dough when making scones. It grates easily, and leaves half-sticks for other uses.

Consuelo Macedo’s column is special to The Cambrian. It appears on the second, fourth and any fifth Thursdays. Please send recipes and ideas to Consuelo, c/o The Cambrian, 2442 Main St., Cambria CA 93428; or email to cambrian@thetribunenews.com.

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