Overnight French Toast Muffins

Source:  Fine Cooking Magazine

Since the preparation can be done the night before, all you need to do in the morning is pop the muffin tin into the oven.  

For the streusel:

1/2 cup all-purpose flour

1/2 cup old-fashioned rolled oats

2 tablespoons light brown sugar, packed

1/4 teaspoon ground cinnamon

1/4 teaspoon table salt

3 tablespoons unsalted butter, melted

2 tablespoons pure maple syrup

For the muffins:

5 tablespoons unsalted butter

3/4 cup whole or 2% milk

1/2 cup light brown sugar, packed

3 large eggs

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon table salt

8 slices day-old bread, preferably challah or brioche, cut into 1-inch cubes

Make the streusel:

Put the flour, oats, sugar, cinnamon, and salt in a medium bowl, and stir until evenly combined.  Add the butter and syrup, and stir until moist clumps form and there are no dusty bits at the bottom of the bowl.

Make the muffins:

Generously coat a standard 12-cup muffin tin with 1 tablespoon of the butter.

In a small saucepan or microwave-safe bowl, melt the remaining 4 tablespoons butter, then transfer to a large bowl.  Add the milk, sugar, eggs, vanilla, cinnamon, and salt, and whisk until combined.  Fold the bread into the egg mixture until evenly moistened.  Divide the soaked bread among the wells, then gently press the top of each to flatten slightly.  Sprinkle the streusel evenly over the tops of the muffins, and gently press it down with your hands.  Cover the pan with plastic wrap, and refrigerate at least 2 hours or overnight.

Position a rack in the center of the oven, and heat the oven to 350 degrees F.  Uncover the muffins, and bake until light golden brown and a tester inserted in the center comes out clean, 20 to 25 minutes.  Let the muffins cool in the pan for 5 minutes.  Run a thin knife around each muffin, then remove from the pan and transfer to a wire rack.  Let cool 5 minutes before serving warm. 

Roasted Garlic Parmesan Mashed Potatoes

1 head garlic
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/4 cups grated parmesan cheese (about 4 ounces)
1 sprig rosemary, plus 1 teaspoon chopped leaves, plus 1 sprig for garnish
2 1/2 pounds russet potatoes (4-5 medium), peeled and cut into large chunks
Kosher salt
1/2 cup milk
1 stick salted butter, cut into pieces, at room temperature
1/2 cup mascarpone cheese

Preheat the oven to 375 degrees F.  Slice off about 1/4 inch from the top of the garlic.  Place on a sheet of foil and drizzle with olive oil.  Wrap in the foil, place on a baking sheet and roast until the garlic is soft, 50 to 60 minutes.  Meanwhile, spread 1 cup parmesan in a thin layer on a baking sheet (use a silicone mat if you have one); sprinkle with the chopped rosemary.  Bake until golden and bubbling, 5 to 6 minutes.  Let cool on the baking sheet.

Meanwhile, rinse the potatoes well with cold water to get rid of any excess starch.  Transfer the potatoes to a saucepan; cover with cold water by 1 inch, season generously with salt and bring to a boil.  Reduce the heat to medium low and simmer, uncovered, until the potatoes are very tender but not falling apart, about 30 minutes.

Let the garlic cool slightly, then unwrap and squeeze the cloves out of the skins into a small saucepan.  Add the milk and rosemary sprig.  Heat over medium heat, stirring occasionally, until hot but not boiling.  Reduce the heat to low and keep warm.

Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes.  Strain the milk mixture into the pot with the potatoes, pressing on the solids.  Add the butter, olive oil and 2 teaspoons salt and mash well with a potato masher.  Fold in the mascarpone and the remaining 1/4 cup parmesan.

Transfer the potatoes to a bowl; crumble the crispy parmesan on top before serving.  Garnish with a rosemary sprig.

Serves 6-8.

Patty Pan Squash Pancakes

This savory pancake is a great way to use patty pan squashes that are growing in your garden.  This is nice served as a side dish or a light dinner.

2 tablespoons vegetable stock
2 eggs
1 cup baking mix (like Bisquick)
4 patty pan squashes, seeds removed and grated
1/2 cup diced onions
1/4 cup grated Parmesan cheese
1 clove garlic, minced
Vegetable oil for pan

Whisk vegetable stock and eggs together in a large bowl.  Stir in baking mix until wet.  Stir in squash, onion, Parmesan cheese, and garlic into mixture until batter is evenly mixed.  Set aside for 5-10 minutes.

Heat oil on a large skillet to 350 degrees.

Spoon batter, 1/4 cup per pancake into the hot oil.  Spread batter so the pancake is thin.  Cook until the pancakes are golden brown, 2-3 minutes per side.  

Transfer pancakes to a plate lined with paper toweling and keep warm in a 200 degree oven until all pancakes are done.  Serve with maple syrup or applesauce.

Makes about 8 pancakes.