Today I made:
Ciabatta French Toast with Warm Apple Maple Syrup, Cooking Light September 2011
This French toast is topped with shallots and apples that have been simmered in a maple syrup and apple cider (although I, and at least one other reviewer of it, misread it as apple cider vinegar >_< I think because one of our early recipes in February had apples cooked in apple cider vinegar...). I added a bit of cinnamon too.The toast is stuffed with Gruyere before getting dipped in milk, buttermilk, eggs, and nutmeg. It's supposed to be topped with pecans too, if you like them.
This was a good recipe! Even with the vinegar! Although I did wonder why the vinegar was necessary and decided that next time I would just try to use normal cider :-P At least my instincts are semi-intact. It's not too sweet-- in the magazine, it was suggested as a breakfast-for-dinner recipe, and I think the lack of added sugar (other than maple syrup) and the addition of cheese and shallots keeps it savory, even though it looks like something that would be overly saccharine. G was really impressed when he saw what I was making. It has a lot of rich flavor but only takes ~30 min. We'll definitely keep this recipe.
For dinner I just wanted to use up some things. We didn't have ingredients for any new recipes on hand, but I had a lot of halves of bell peppers after yesterday's stir fry, and for a while we've had some stuffed-pepper filling in our freezer. So that's what we did.
Tomorrow we'll be finally starting on the October recipes! Only ~1 week late :-P Many of them incorporate either apples or pumpkins in some way. Should be delicious!
September's best recipes:
G's pick: it's a tie between oven-fried chicken and spice-rubbed braised beef. Not only can he not choose between them, but he suggests that they might be some of the best from the whole year so far.
My pick: I think I liked the honey-roasted thighs and the okra I served with them too.
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