JEGS Chef Nicky Morse Recipe of the Week (12 of 23) - Bristol, TN French Toast Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio....
JEGS Chef Nicky Morse Recipe of the Week (12 of 23) - Bristol, TN
Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's cooked for country music's brightest stars as part of the support crew for CMT's "Showcase" program. He's mentored young apprentices at Ohio State University, and worked elbow-to-elbow with Wolfgang Puck to raise money for cancer research.
Now motorsport's most decorated chef will be opening his personal cookbook to race fans and members of the media by featuring one of his own creations each week of the 2007 NHRA POWERade Drag Racing Series. Complete with step-by-step instructions, Morse will divulge a complete recipe on teamjegs.com and NHRA.com that will allow budding cooks a chance to create a masterpiece of their own at home.
Chef Nicky heads to Thunder Valley and is ready to turn heads with French Toast. This is a treat that is sure to bring back some great childhood memories.
Apple/Pecan French Toast Stack
Sometimes when I make breakfast, it is a pretty big portion for a reason. I can remember when my brother Mat got married. I was about 15 at the time. We went to Pittsboro, North Carolina for the wedding. Martha (Mat's Wife) wanted our family to stay at her families homes instead of staying in hotels. I was excited because all I could think of was a southern breakfast. You know the one that you always dream about---the warm biscuits wrapped in a linen, enough sausage gravy for three households, Smithfield ham (The salty one!), eggs, potatoes, fresh fruit, homemade jams and jellies, honey, sorghum, thick bacon, etc... Well, you get the picture. I woke in the morning to a wonderful smell. I could not wait to get to the table. I sat down at the table and here it came. The lady of the house handed me a bowl of scrambled eggs. They looked great. I stated to eat out of the bowl that she gave me. While I was eating she kindly whispered to me that the eggs were for everyone. I woke up real fast that morning.
3 Each Large Eggs
1 Teaspoon Fresh Lemon Zest
¼ Teaspoon Vanilla
½ Cup Milk (Whole)
1 Each Red Delicious Apple (core out / grated)
3 Each 6 inch round circles of bread (3/4 inch think) (I use day-old sourdough)
6 Tablespoons Butter (Lightly Salted)
¾ Cup Orange Marmalade
¾ Cup Chopped Pecans (Toasted, if you like)
¼ Cup Powdered Sugar
-In a stainless steel bowl, mix the first five ingredients together until well mixed.
- Pour this mix into a 10 inch cake pan.
- Dip the bread into the mix coating each piece of bread completely.
-Place 2 Tablespoons of butter in an 8 inch non-stick skillet over medium heat.
-When the butter melts, place one piece of the dipped bread in the skillet and cook until brown, flip, and brown the other side. (Reserve this piece of French toast in a warm oven.
-Repeat the process for the other two pieces of bread.
-When the 3 pieces of French toast are cooked, lay one of the pieces on a plate and rub it evenly with 2 tablespoons of orange marmalade. Lay the next piece of French toast on top of the first, brush it with 2 tablespoons of orange marmalade. Lay the last piece on top of the other two.
-Take the remaining orange marmalade and brush it on the sides of the French toast evenly.
-Using a flat spatula or your hands, stick the chopped pecans to the orange marmalade on the sides of the French toast.
-Sift the powdered sugar onto the top of the stack of French toast.
-Using a red hot metal skewer, burn a design into the powdered sugar. I used my Jegs branding iron.
For the sauce:
½ Stick Butter (Lightly Salted)
¼ Cup Pure Maple Syrup
¼ Cup Honey
¼ Cup Orange Juice (Fresh Squeezed)
-Add all of the above ingredients together in a thick bottom pan.
- Bring the mix to a boil. Boil for 3 minutes
I use some bacon curls and fresh fruit.
-credit: team jegs