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.
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