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Champagne Blueberry Toast

Picture
Recipe courtesy of Vin 25
Photography by Haigwood Studios

Yield: 6 servings

Champagne Blueberry Toast
      
        1       baguette
        4       eggs
        1       cup brown sugar
        1       pint granulated sugar
        1       teaspoon ginger
        1       teaspoon allspice
        1       teaspoon ground anise
        1       teaspoon nutmeg
        1       tablespoon cinnamon
        2       quarts vegetable oil
                Champagne Blueberry Sauce
                   (recipe included)
        1       quart unsweetened whipping cream, whipped, divided
                Macerated Blueberries (recipe included)
                powdered sugar as needed


Slice baguette into 6 three-inch portions; set aside. In a mixing bowl, combine eggs and brown sugar; set aside. In a separate bowl, combine granulated sugar and spices; set aside. Heat vegetable oil to 325 to 350 degrees. Soak sliced baguette in egg wash for 5 minutes, turning over until soaked on both sides. Deep fry in oil for 4 to 5 minutes, turning slices over repeatedly. Remove slices from oil, draining excess oil. Toss fried slices in sugar/spice mixture until lightly coated.

To serve, drizzle 1 ounce Champagne Blueberry Sauce on each serving plate. Placed toast over sauce and dollop with whipped cream. Add 1 ounce Macerated Blueberries over whipped cream; then add another dollop whipped cream, dust with powdered sugar and serve.

Champagne Blueberry Sauce

        1       bottle Champagne (or sparkling wine
                   of your choice)
        2       pints blueberries
        1/4     cup granulated sugar

In a saucepot, reduce Champagne to approximately 1/4 cup. Add blueberries, sugar and 1/2 cup water and bring to a boil; boil for 6 to 8 minutes. Cool, then purée with hand or bar blender and pass through a fine strainer; set aside.

Macerated Blueberries
        2       pints fresh blueberries
        1       tablespoon sugar

Place blueberries in bowl with sugar and lightly mash until sugar is dissolved.


Vin25 Bistro and Wine Bar
Block & Bottle Catering
 25 Plum Tree Street, Roswell
770.628.0411
vin25.com

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