4 eggs
2 tablespoons orange liqueur, Grand Marnier®
1/4 teaspoon ground cinnamon
2 thick slices egg challah
3 tablespoons mascarpone cheese
3 tablespoons marmalade
1 tablespoon confectioners’ sugar
1/4 cup butter
1/2 cup real maple syrup
Preheat oven to 500 degrees F.
In a mixing bowl, beat the eggs well. Stir in Grand Marnier and cinnamon. Soak bread in eggs for 30 seconds on each side.
Heat a lightly oiled griddle or frying pan over medium high heat. Grill bread until golden brown on both sides, about 2 to 3 minutes. Transfer to baking sheet and bake until thoroughly cooked, about 2 to 3 minutes.
Using a paring knife, cut a 2 to 3 inch pocket in one side of each slice of bread. Spoon cheese and marmalade into the pockets. Arrange on plate and dust with powdered sugar. Serve with butter and maple syrup. Get your sexy grub on!
Sauteed Plums1 tablespoon butter
2 cups pitted & quartered Italian plums
1 tablespoon sugar
Cinnamon, to taste (optional)
1 teaspoon freshly squeezed lemon juice
1. Heat butter in a saute pan set over medium heat. Once melted, add plums. Sprinkle with sugar and cinnamon, if using, and toss to coat. Cook for 8-10 minutes, stirring occasionally, until plums are soft and their juice slightly thickened to a syrup consistency. Finish with lemon juice and keep on heat 30 more seconds. Best served warm.
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