JPS Executive Chef Shares Mother's Day Recipe

May 10th, 2019

Looking for a special treat for mom on Mother’s Day?

JPS Executive Chef Russell Persinger has cooked up an easy-to-make recipe that’s bound to put a smile on mom’s face Sunday morning.

Persinger recommends a twist on an old favorite: French toast on rich brioche bread topped with blueberry compote and lemon mascarpone cheese. He said it looks and sounds difficult, but it so easy that dad and the kids can whip it up in a snap.

 

Here’s what you need to create breakfast for four:

  • 8 slices good brioche, day old is preferred
  • 6 eggs
  • 1 cup heavy cream
  • 3/4 cup milk
  • 3 tbsp brown sugar
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • pinch of salt
  • pinch of ginger
  • 1/4 stick butter

For the blueberry compote:

  • 2 cups frozen blueberries
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 tbsp water

For the lemon mascarpone:

  • 1 cup mascarpone cheese
  • 2 tbsp fresh sweet lemon zest (not extract)
  • 1 tbsp honey

 

Here's what to do with it all:

 

Chef Persinger says the trick is to make this meal backward, with the toppings completed before the star of the show.

“You must create the toppings before the French toast,” Persinger said. “Yes, it’s unusual. But that’s the way it works.”

“Put the mascarpone cheese, lemon zest and honey in a mixer until it’s well incorporated,” Persinger said. Refrigerate it until you’re ready to use it. This can be made two to three days in advance; letting it rest in the refrigerator will enhance its flavor.

 

To make the blueberry compote, add all ingredients to a sauce pan, bring to simmer over medium heat until the liquid in the pan has reduced and the frozen berries look like pie filling. Don’t thaw the berries before they’re cooked.

“This compote can be served either warm or cold,” Persinger said. “For this recipe, I prefer warm.”

 

Finally, the French toast:

“It’s best to find day-old brioche at your local bakery if possible because it absorbs the egg mixture more easily,” Persinger said. “You’re going to need to warm up the oven and a pan or griddle, both to 350 degrees.”

Whisk together all the wet and dry ingredients except the bread. Once well incorporated, put the bread in, one slice at a time, and gently push on it like a sponge to absorb as much of the sweet batter as possible. Once the bread has been adequately soaked, melt the butter on the griddle or pan. Working in batches, place the French toast on the surface and cook it until both sides are golden brown and the center is of a custard consistency, approximately 3 minutes per side. Add more butter as needed. Transfer browned French toast to greased baking sheet and bake 8 to 10 minutes to finish it off.

 

To Serve:

Place two slices of French toast on the plate, one leaning on the other, overlapping approximately half way. Place a dollop of Blueberry Compote in the center and then add a nice, rounded tablespoon of mascarpone mixture in the center of the blueberry compote. Garnish with sweet lemon zest or chocolate shavings.

 

 

 

 


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