Champagne Blueberry Toast
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
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
