Well, it seems like a lifetime since I last blogged here. For a while there I wasn’t cooking and then as they say, life just kind of got in the way. Since I last wrote we have bought property out here on Isla de Ometepe and finally started on construction of our dream, an organic farm with an Eco Bed and Breakfast. Part of the plan is to have a restaurant that will ultimately feature food grown on the property and locally. We’d like our menu to feature a fusion of American comfort foods re-envisioned with tropical flare. You can check it out at www.facebook.com/eljardinometepe
To that end I have been experimenting a lot with tropical fruits lately. Guava Balsamic Reductions for our steaks, Pineapple Mango Ginger Steak Stirfry, Sesame Encrusted Bass with Mango Salsa, that kind of thing. We have a guava tree on our property and currently we have guava coming out our ears, so I’m trying to master guava jam. When I get it figured out I’ll share it with you. Anyway, the other day I bought some fresh coconut bread from a small comedor (local restaurant) and I had been dreaming of putting guava jam on it. Unfortunately after four long hot in the kitchen I wound up with guava paste as opposed to guava jam. So the coconut bread has been sitting on my counter for a few days. Last night we sliced off a little to eat with the Pineapple Mango Ginger Steak but it was getting pretty stale.
So I decided this morning I would use the last of it to make some french toast. Since I can’t get real Maple Syrup here and I’m out of honey at the moment I thought I would fancy it up a bit. So I chopped up some pineapple and whipped up a syrup and viola- we have coconut bread french toast with caramelized pineapples in syrup. We enjoyed a lovely Saturday morning breakfast on the patio watching the butterflies.
Coconut Bread French Toast Recipe
I used half a loaf of local coconut bread for this. I would say in size and shape it most resembled a baguette but a bit denser. I sliced the loaf in half lengthwise and then in half again so I had four slices.
For the french toast batter I mixed two eggs, a splash of milk, about a teaspoon of vanilla extract and a teaspoon of cinnamon. Whisk together. Dip the slice in the egg mixture one at a time until saturated. Make sure you coat both sides of the bread. Then cook on hot skillet. Cook each side until golden brown. When ready put on a plate, add caramelize pineapples and drizzle with syrup.
Caramelized Pineapple in Sauce
1 in slice of fresh pineapple cored and diced
2 TBSP butter
3 TBSP sugar
2 TBSP water
2 Tsp cinnamon
splash vanilla extract
I just added everything to small sauce pan and cooked it down until the pineapples were soft and the syrup was a beautiful golden color. I think next time I’ll melt the butter first, then add the sugar and pineapple and judge how much water is needed based off how juicy the pineapple is. However it turned out great just dumping it all into a pan.
I started the sauce and then made the french toast and both were ready at the same time. It was super quick, super yummy and it looks really pretty.