NFL Week 2 Brunch

Could Lion be on the menu?

Week 1 of the Seahawks’ schedule had the LA Rams visiting the Emerald City so of course, lamb was on the menu (although the only thing roasted was the Seahawks’ defense). That did not work out too well. And with the Seahawks traveling to Detroit, it would be difficult to find any lion meat to prepare and eat, but apparently, that does happen.

So when considering what to prepare for the game I had to think about the timing (it’s a 10 a.m. PDT kickoff) and, what?

Well, did you know “the word “detroit ” is French for “strait,” and the French called the river “le détroit du Lac Érié," meaning “the strait of Lake Erie.” On July 24, 1701, a French explorer and nobleman by the name of Antoine de la Mothe, sieur de Cadillac founded Detroit.” As someone who grew up not far from Detroit, I DID know that! And it is certainly the intention of Geno Smith to toast the Lions’ secondary utilizing his tasty array of receiving options.

So just like that, we’re making French Toast on Sunday!

But this is the NFL so we have to kick it up a notch or two by making

Sourdough French Toast with Whisky Apple Compote and Farmer’s sausage.

Ingredients for two generous servings

Sourdough French Toast

Six thick-cut slices of sourdough bread (yeah, you can buy some or make your own like I did).
Six large eggs
1.5 Cups of milk (whatever % you have open)
1/2 teaspoon of salt
1 teaspoon of vanilla or more
Cinnamon to taste: 1/2 teaspoon or more
1/4 Cup (more as needed) butter for the pan

Whisky Apple Compote

Three large apples (cored and roughly chopped into 1/2-inch chunks. Tart apples are best. Honey Crisp apples work great.)
1 Tablespoon of butter
1/3 Cup packed brown sugar
1/4 Cup your choice whisky
1/4 Cup water (or a bit more or less depending on the water content of the apples)

Farmer’s sausage
Your choice and since these come in various sizes “enough” for two people which might be one large or two medium or as you wish.

Method

What? You’ve never made French Toast before? Well, just cut the bread slices, and thoroughly whisk the eggs, milk, salt vanilla, and cinnamon together. Arrange the bread slices in a pan and pour the custard over them. Let them soak while you are prepping the apples, and after you are done, turn over the bread slices.

In a medium saucepan get some medium heat going and melt the butter for the compote. Add the apples and toss in the butter, then add the whisky, water, and sugar. Once the mixture is happily bubbling away, turn the heat down to low. Stir every five minutes or so, and uncover after 15 minutes to allow the mixture to thicken a bit.

The choice of pan to cook the french toast is up to you, but I do prefer cast iron for its heat retention properties. Once you have the apple compote bubbling get the pan for the french toast going at medium heat but do NOT overheat the pan! The only problem in making french toast is cooking it in too hot a pan so that the outside is browned or burned and the inside is not thoroughly cooked. Depending on the pan size and bread slice size you will likely have to cook the french toast in batches, adding more butter to the pan as necessary. Add the bread slices to the pan after the pan is hot, cook for about 5 minutes on one side, and flip to brown on the other side. Add cooked slices to a warm oven on the lowest setting (or microwave “keep warm” setting) while the rest of the french toast is cooked. Do check that the french toast is cooked!

You can either cook the farmer’s sausage in the french toast pan after the french toast is cooked and staying warm in the oven OR if you have the cooktop real estate (and another pan) cook the farmer’s sausage to your liking. Maybe add some onion to the pan with sausage while it cooks, or peppers, or onion and peppers! My personal favorite way of preparing the sausage is to buy one “large” sausage, split it in half lengthwise, and fry it flat side down in the pan until cooked through.

If you start cooking at 9 am you should be ready to sit down to eat before kickoff. Plate the french toast, top with compote, and add the farmer’s sausage as a side. Let’s hope the Seahawks don’t give us indigestion!