Sometimes Zach and I just crave a good steak, and we’re always trying to put new spins on our favorite classics. Some of the recipes we have provided tonight can be used in many different forms. For example, they don’t have to be served with steak at all. They would compliment a grilled salmon filet nicely, and the goat cheese recipe would make a lovely appetizer dish if served alone with a chutney or jam. In this post, we have for you a Pine Nut Crusted Orange Goat Cheese and a fun take on those sometimes scary beets!
To me, goat cheese and beets just scream summertime, and this dish is summertime on a plate. The addition of a grilled steak and a light summer salad tossed in an Orange Ginger Vinaigrette would ALMOST complete this dish if we didn’t pair it with Lefthand’s Milk Stout (Lancaster Milk Stout would also work perfectly). This beer just pushes it over the edge and creates some truly amazing flavor combinations.
You can find the recipe for Orange Ginger Vinaigrette here.
- 1 cup heavy whipping cream
- 1 package (8oz) mascarpone cheese
- 1 tablespoon orange zest
- 1/2 to 3/4 cup confectioners sugar
- 1/2 cup semi-sweet mini chocolate chips
- 4 thick slices challah or brioche bread
- 3 large eggs
- 1/2 cup half and half or heavy whipping cream
- 6 to 7 tablespoons pure cane sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 cup juice from fresh orange
- For the whipped cream, begin by zesting a medium to large orange, and set aside for later use. (Don’t throw away the orange; you will use the juice from the orange later). In a stand mixer (or handheld mixer), begin whipping the heavy cream with your whisk attachment at low to medium speed (speed will depend on the stand mixer itself). As the cream is whipping, gradually add the confectioners sugar in 1 tablespoon increments. Be sure to add slowly, so you don’t make a big mess =). When soft peaks have formed, turn off your mixer. In a separate medium-sized bowl, scoop the mascarpone cheese from it’s packaging. Slowly fold the whipped cream into the mascarpone with a rubber spatula. Add the orange zest and chocolate chips, and mix until just combined.
- For the french toast and assembly, preheat the oven to 350 degrees. Combine the eggs, cream or half and half, sugar, vanilla extract, cinnamon, nutmeg, allspice in a medium-sized serving bowl. Whisk together until combined. Preheat a griddle on the stove top at medium heat, and spread a tablespoon of butter on to the griddle to keep the french toast from sticking. Slowly dip the sliced bread into the prepared batter and place on the griddle. Repeat this step for the other three slices. Cook for 2 to 3 minutes on each side until golden brown on each side; flipping one more time if needed. Pull the bread from the griddle once they have reached a golden brown color and cover until ready to use.
- Butter your 9×11 glass dish and layer two slices of cooked french toast onto the middle of the dish. On top of the first layer, scoop 1/4 cup of your already prepared Orange Mascarpone Cream onto each slice of bread. Top with the last two pieces of french toast. Pop into the preheated oven and let bake for 6 minutes.
- Meanwhile, prepare a simple syrup from the juice of the orange you zested earlier. You can do this by heating the orange juice on the stove top with equal parts pure cane sugar per volume (about 4-5 tablespoons for a medium-sized orange). Once the mixture starts to thicken, you have reached the desired consistency. Now pull the french toast “sandwiches” from the oven and remove immediately from the serving dish. Garnish with confectioners sugar, sliced almonds, banana, sliced orange and/or mint. Almost anything sweet and delicious will do!