Officially it is Friday and I am getting tired…. but I still have some gas in the tank. Today is an action packed day. As this get’s published, I am on my way to my aunts to get settled in for the biggest parade of the year. The Gold Cup and Saucer Parade! The kids will love it as they always do. After the parade we are heading back to the Zesty Aunt for a big barbecue with family and friends. Can you really beat a barbecue? I think not! After the barbecue, I guess we have to suck it up and head home and clean the house a bit. We are hosting a party here on Saturday for my zesty niece…. as she is heading off to School out of province.

I still haven’t come up with the menu for Saturday’s party but I have some time. One thing I did come up with was a delicious raspberry topped french toast that will make your cheeks pucker. And it is EASY! The sauce and the bread makes this dish!  I went with some leftover baguette.

Ingredients

• Thick sliced bread
• 2 Eggs
• 4 Tbsp. White milk
• Hint of Vanilla
• Raspberries
• 3 Tbsp. White Sugar
• Dash of Balsamic vinegar
• few sprigs of mint
• Butter for pan

Method

1. Preheat oven to 200 degrees and preheat heavy frying pan ( cast iron is excellent) to medium heat
2. Slice the bread, crack and beat the eggs in a bowl, add milk and vanilla.
3. In the heated pan, add the butter.
4. Dip the bread into the egg and milk mixture and ensure it is nicely coated.
5. Place in pan and cook on both sides until golden brown.
6. In a separate pan, heat to medium and add the raspberries, balsamic and sugar.  Cook down gently until some raspberries are broken down.  Top with a few more raspberries and fresh mint after it cooks down for 6 minutes.
7. Plate the french toast and top with the sauce.
8. ENJOY!

Zesty Tip: The biggest thing with french toast is keeping it hot while you prep the sauce and cook enough for everybody.  The one technique I use is to place it in a very low oven once it is complete.  Turn the oven on to 200 degrees F and let it rest in there while you prepare enough for everyone.

Alright, I have to try and get my head wrapped around that my vacation is over and it is back to the real world on Monday.  I am sure I will figure it out and I will be back with you on Monday morning as well.  Have a super weekend.

Take care

zesty

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Hi Zesty Readers! Alisa from One Frugal Foodie here; just visiting for a guest post while Zesty is away.

I confess, I am a smoothie addict. My blender rarely sees a rest, particularly when the summer months arrive. Not only does the thermometer peak high enough for me to warrant several cool beverages during the day, but it is also when fresh, seasonal fruit is at its most abundant.

Lately, I have latched onto the seedless watermelon. They seem to be on sale everywhere, and are sweeter than I ever remember them. Recently I shared a deliciously refreshing Strawberry-Watermelon “Soul” Smoothie, but this week, I was smitten by yet another watermelon beverage idea, Watermelon Lemonade …

Sweet-Tart Watermelon Lemonade
Recipe adapted from Smitten Kitchen

This recipe is naturally Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Fat-Free. It is also free from Refined Sugars.

• 6 Ounces Watermelon Flesh (yields 3/4 cup once pureed; about 1 cup of melon balls), Seedless or Seeds Removed
• 1/4 cup Fresh-Squeezed Lemon Juice
• 3 Tablespoons Agave Nectar*
• 3/4 Cup Cold Water
  Ice

Place the watermelon, lemon juice, agave, and water in your blender and puree until liquefied and smooth. Fill two large glasses with ice to serve. Garnish with lemon wedges or slices if desired.

Yields 2 large and refreshing glasses

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Hi readers! It is already Thursday – I keep asking myself where did this week go.  Only one day left to enter the giveaway for $100 Amazon Gift Card.  Everybody is so busy and the holidays are fast approaching. I am heading to my son’s Christmas concert this morning, it should be exciting as he is going to be singing a couple of songs. He is 3 1/2 and loves to sing just like his Dad.

On to the food of choice today. I prepared this tart as I had a hankering for cranberry.  When I was getting into the tart preparation I was matching flavors and noticed we had a couple of over ripe plums hanging out in the bottom of the fridge. I thought they would be a good combination in this tart. So ultimately, before you go on thinking I am a tart mastermind – this is basically a kicked up butter tart with some fruit in it and topped off with some seeds….. Pumpkin Seeds!!!

Let me know if you would like a slice, maybe topped with a dollop of your favorite ice cream or even some homemade whipped cream.

Ingredients

Pastry

• 1 1/4 Cups all-purpose flour
• 1/2 Tsp.salt
• 1 Tbsp. granulated white sugar
• 1/2 Cup unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
• 1/8 to 1/4 Cup ice water

Tart Filling

• 1/3 cup unsalted butter, softened
• 1 cup light brown sugar
• 2 large eggs
• 1 Tsp. pure vanilla extract
• 1 Tbsp. Molasses
• 1/4 Cup light cream (half-and-half) (10% butterfat)
• 1/2 Cup dried cranberries
• 2 Plums (seeded, sliced and cooked down in 1 Tbsp. of white sugar over medium heat for 7 minutes)
• 1/4 Cup Pumpkin Seeds

Method

Crust

1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
2. Pour 1/8 cup water in a slowly until the dough just holds together when pinched.  If necessary, add more water.
3. Do not process more than 30 seconds.
4. Throw the dough onto your work surface and gather into a ball. Flatten , cover with plastic wrap, and refrigerate for about one hour before using.
5. Place on a lightly floured surface, roll out the dough and then press into your tart dish/pan pushing up the sides and then crimping with a fork.

Filling

1. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream.
2. Add plums and cranberries and mix thoroughly.
3. Pour filling into crust and top with pumpkin seeds.
4. Bake at 375 degrees F (190 degrees C) for about 15 – 20 minutes or until the pastry has nicely browned and the filling is set.
5. Remove from oven and place on a wire rack to cool.
6. Serve at room temperature or chilled.



7. ENJOY!

ZestyTip: To rehydrate dried fruit, simply soak it in boiling water for about 60 seconds.  This will plump up the fruit and have a fresher texture.

Well I really hope you enjoy the tart and I’ll leave you with a question.  Name your favorite holiday cookie. I am going to do some cookie baking this weekend and I need some inspiration.  Have a great Thursday!

Take care

zesty

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