Monday, December 3, 2012

French Toast Stars At Brunch

Sometimes just changing the shape of something ordinary makes it interesting and fun. Here is my Sunday morning brunch. I'm experimenting with the star shape and found a use to scarf down some day old bread. Little stars were more likely to loose their pointy things, and larger stars cooked more evenly. Larger stars win, however every star was eaten.

mmmm maple syrup

An easy and quick trick to warming up just the right amount of syrup is to use a delightful shot glass from San Diego. Fill as desired. Heat up water in small Pyrex custard dish in the microwave, and set shot glass filled with syrup in warmed water for a few minutes. Perfect temperature and perfect amount.

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