I was once one of the lucky ones who spent a summer in Oaks Bluffs on Martha’s Vineyard.
Beetlebung wasn’t there yet, only a small ice cream shop For those who are heading to the Vineyard, or have tasted Chef Danny Finger’s culinary creations, I highly recommend Beetlebung Restaurant. I will be back on Cape Cod in September. a magical month on the islands. Hoping to see you there.
Chef Danny Finger
This article and recipes first appeared in Vineyard Style Magazine.
Chef Danny once prepared a similar French toast treat for me in his family’s ski lodge in Vermont.
I can tell you first hand how sublime it tasted after our morning walk through their enchanted forest.
Of course his Ski lodge French toast is topped with real Vermont maple syrup.
Cranberry-Pecan French Toast with Citrus Ricotta
Pain D’ Avignon Cranberry-Pecan bread dipped in French toast batter and
fried in a skillet.
Ingredients:
Pain D’ Avignon Cranberry-Pecan bread
Fresh berries
Citrus-Ricotta
1/2 Lemon
1/2 Orange
1 Tab. honey
French toast batter:
1 c. heavy cream
1 c. mixed eggs
1/2 tsp. vanilla
1/2 tsp. cinnamon
Method:
1. Mix batter ingredients
2. Dip Pain D’ Avignon Cranberry-Pecan bread in French toast batter
3. Fry in a skillet.
4. Add to 1 c. ricotta, zest and juice of 1/2 lemon and 1/2 orange, plus 1 Tab. honey
5. Top French toast with fresh berries and Citrus-Ricotta
To see the article and learn more, go to: http://www.vineyardstyle.com/marthas-vineyard.php/228/Great-Food,-Great-Drinks,-Great-Coffee
Brenda C. Hill
International Food Wine & Travel Writers Association
Society of Professional Journalists
California Writers Club
Books By Hills Success With Writing Where And What in the World
Brenda Hill is an Events Blogger with Amigos de La Cruz for the Vallarta Tribune. The weekly covers entertainment, art, culture, and news for Riviera Nayarit,
Puerto Vallarta.
If you would like to submit a guest post on food, wine or travel to Where and What in the World, we would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling us if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpgs. Please feel free to put a last paragraph about you and a link to your profile. You can also include a head shot.
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
