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AMARETTO for mi AMORE on his B-day




A nutty and fruity bittersweet Italian liquor enhances...
this great baked FRENCH TOAST dish to greater heights.



This very satisfying and flavoured French toast breakfast
was devoured after our berry smoothie cocktails.
They were a sort of a pre-amble for celebrating my
Sweetheart’s very precious years on this earth...
especially since he met me of course ;o)
Who else spoils his tummy to no end? 


Being fresh fruit season and all...how can I not toast
to his Birthday with all this natural goodness.
Quick ingredients: peaches, raspberries, blueberries, banana,
yogurt, psyllium flakes and grounded golden flaxseed...
a generous sprinkle of cinnamon...all cascaded by water to thin out the smoothie.
***
By the time we finished sipping our delicious smoothies...
I scrambled to get a few ingredients together in order
to make one of his favourite breakfasts:
baked and spirited French toast with Amaretto.
 
 
We had yet to re-use our gifted bottle of Disaronno 'originale'.
Hubby thought my idea to use this aromatic fragrance may
just be the ticket to spice up his celebratory breakfast.
Then, I brilliantly added...
"we still have some Fancy Butterscotch sauce...
how does that sound for an embellished lean breakfast "?
He nodded with smiling enthusiasm.
 

Gifts not necessary.
 


The gift of love was however transmitted
by the AMORE in AMARETTO

The AMARETTO name is a diminutive of the Italian AMARO, meaning "bitter", indicating that the distinctive flavour lent by the mandorla amara--the bitter almond or the drupe kernel.  However, the bitterness is not unpalatable, and the flavour is enhanced by sweeteners. Therefore, the liqueur's name can be said to describe the taste as "a little bitter". Amare and AMORE ("LOVE") is primarily responsible for the associations with romance. ref.: Wiki
 
 




By the time we finally got to eating our scrumptious breakfast...
it had become way too close to lunch time.
Therefore, by default, it fantastically becomes 'Brunch'.
The bonus of course is one less meal to think
about and a few less dishes to clean ;o)
It was the weekend after all and there was no way
I would let Hubby help out with the chores.
Hence, it became an all around win win situation.
***





Here's more on this amber golden liquor...
Amaretto from Disaronno originale.

Although many brands market their own
AMARETTO liquor...
there's only one DISARONNO 'originale' label.

It is now produced in Saronno, Italy...where the original Sicilian recipe has been carried on...unchanged since 1525.

The bittersweet almond tasting liquor is a truly special blended infusion of:
apricot kernel oil, almond shell casing, absolute alcohol, burnt sugar...and pure essences of seventeen selected herbs and fruits.   Strangely, this liquor does not apparently contain the almond itself.







Curious where else this bittersweet liquor can be used?



First...the most obvious...BEVERAGES.
They are certainly enhanced with this aroma.

Amaretto may be served neat or on the rocks.
Many popular mixed drinks are created with DiSaronno...including adding it to spike delicious coffee.


Two great sites that emphasize this liquor:






Secondly...and the most appealing
(at least for my needs) ...in CULINARY uses.
Amaretto will accentuate the ultimate outcome of your recipe.

Here are two excellent sites that emphasizes...
cooking and baking with this fine liquor:







Now...for my recipe:





AMARETTO rustic baked French Toast
Skip the hefty calories...bake your toast instead.
serves 2 persons

Click HERE for a PRINTER FRIENDLY version



INGREDIENTS:
(American / Metric measures)

...Egg mixture:
. 2 xLarge eggs
. 1/8 cup (30ml) Amaretto DiSaronno liquor
(or other almond flavoured spirit)
. 3 tbsp. (45ml) frozen orange concentrate
(or double amount in fresh squeezed)
. 1 tsp. (5ml) vanilla extract
. pinch of sea salt
. 4 slices (day-old) multi-grain bread
. Sprinkle of coarse, organic sugar (optional)
...Cold Fruit mixture:
. 2 cups (300g) fresh blend of strawberries and blueberries
Note: any fruit of your choice can be substituted with great results
... Garnish:
. Sprinkle of cinnamon spice (optional)
. Maple syrup for pouring over the ‘French toast’
...or suggested topping of Fancy Butterscotch sauce
(as shown in the cute glass in the photo)





PREPARATION:
Pre-heat oven at 375F/190C/Gas 5
Total prep time...about 35 minutes
Prepare a shallow baking pan covered with parchment paper.

... Egg liquid mixture:
. In a large bowl...beat the eggs together with the orange concentrate, AMARETTO liquor and vanilla.
. Soak each bread slice individually and generously with the liquid in order to allow each slice to be absorbed very well.
. Place bread slices onto the baking pan.
. Pour the remaining egg liquid slowly over the bread so that it penetrates properly.
. Sprinkle each slice with the coarse sugar.
...Bake in two stages:
. First, bake the bread for 15 minutes...then take out of oven to flip them over...and bake further for another 10 minutes.  Take the pan out of the oven.
. Meanwhile, start washing and preparing the cut fruit garnish.





. Plate the 'French Toast' by cutting up the bread slices as you wish with an optional cinnamon sprinkle along with the cut fruit on and to the side of the toast.

Well, there you have it...
a much healthier version
of fried French toast.


Drizzle your favorite MAPLE SYRUP...
and /or also some...
Fancy Butterscotch sauce.







We later celebrated with my very sought after
cold Espresso Coffee AMARETTO Latté.

Click HERE for a PRINTER Friendly version

Here's my quick and incredibly no fail recipe:
. 12 small frozen cubes (6 regular) of strong Espresso coffee
(yields about 3/4 cup / 175ml)
.1oz (25ml) Agave syrup or Maple syrup
. 2oz (25ml) Amaretto DiSaronno liquor
In a blender...crush and blend until a smooth 'granita' consistancy.
. Add a little milk to the blender in order to liquify the coffee mix for easier pouring.
. 2 cups (250ml) almond milk (any milk is fine too)
. Pour the mix into two very big glasses.
. Continue pouring the remainder of the milk equally between both glasses.

 
Alla vostra saluté!

Happy Birthday my very sweet Amore.
Flavourful wishes to all,
Foodessa


Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com


Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.