Homemade
Blueberry
Jam
4
cups
of
fresh
blueberries
1
cup
granulated
white
sugar
1
TPSP
fresh
organic
lemon
juice
1
pinch
ground
cinnamon
(Optional)
Ricotta Filling
1/2 cup whole milk ricotta
Zest of ½ medium lemon
French Toast
2 large eggs
1/2 cup whole milk
1 TPSP granulated white sugar
Pinch of Kosher salt
1/2 teaspoon vanilla extract
Brioche bread, sliced 2" thick
1 teaspoon of oil for the skillet
1 TPSP of butter
Mix
blueberries,
sugar,
lemon
juice,
and
cinnamon
in
a
saucepan.
Cook,
stirring
constantly,
over
medium
heat
until
thickened,
about
30
minutes.
and
enjoy.
In a medium bowl, stir to
combine ricotta, and lemon zest.
Whisk together eggs, milk, sugar, a
pinch of salt, and vanilla extract.
•Cut a pocket in each 2" slice of
bread, inject ricotta filling and blue-
berry jam inside.
•Dip bread in egg mixture, flip to
the other side and place on a hot
well oiled skillet, over medium heat,
with butter added on the sides.
•Cook until golden brown, about 3
minutes on each side. Serve warm,
and enjoy!
n
HOOK 63
