Good morning. I hope you slept well. This little elf has been hard at work on some breakfast chow: French Toast with Czech Bacon and Peach Bourbon Preserves. Life isn’t easy for us in the kitchen (rarely does an elf tablespoon equal a human tablespoon). In fact, last week between shifts when me and the other kitchen elves where in the alley smoking cigarettes and drinking syrup, Shaky elf said, “my frick’n back is killing me… we aren’t getting any younger”.
Along with prepping a large cast iron pan with butter, I turn the oven on low so I can keep the toast warm. That way, everyone can eat together.
Now that I think of it, the above picture kind of looks like an evil ice skating rink. You just don’t see that many black ice rinks. Get some Ozzy spinning and black lights, I think you could revive the whole concept. Dye the ice with squid ink and convert the Zamboni to make snow cones to attract the alt-foodies for an after party.
Egg wash for the French Toast is a mix of two thirds beaten eggs, one third milk and salt. Some people add sugar, but if you are using good eggs and milk, I don’t think you need it. Dip the toast briefly in the mix, not too long, otherwise you will have fried egg rafts (which is a whole other recipe).
This Kocurek Czech bacon is genius. It’s not trying to be arty or go off on some weird flavor tangent. It just tastes like a good bacon should. Hints of a few herbs and spices, with none of them dominating. Naturally raised pork belly is wet brined with brown sugar, gin, chili flake, nutmeg, allspice, bay, thyme, coriander, juniper, caraway and sea salt. Then rubbed with black pepper and smoked over Pecan wood.
And, the icing on the cake (toast). A secret gem that has been stashed away for awhile. Confituras’ Bourbon Brown Sugar Peach Preserves. Stephanie really does have a talent for balancing flavors. I also like the fact that she doesn’t over sugar her preserves.