FRENCH TOAST WITH SATSUMA MARMALADE
Satsumas are a delicious variety of mandarin oranges. My Mother-in-law has a satsuma tree and gives me a big bunch every year. They make a delicious marmalade, and a perfect accompaniment to French toast, biscuits, or cheese platters. There will be plenty leftover; keep covered in the fridge for a couple weeks.
ingredients
2 lbs satsumas, scrubbed, rinsed, and halved
Juice of 2 large lemons
3 cups water
4 cups sugar
2 tablespoons bourbon
6 eggs
1 cup heavy cream 40% fat content
1 cup whole milk
1 tablespoon real (100%) maple syrup
1/2 tablespoon freshly ground nutmeg
1/2 tablespoon vanilla extract
1 teaspoon kosher salt
4, 1” slices of thick challah bread
1-2 tablespoons unsalted butter for cooking bread
confectioners sugar and marmalade for garnish
FOR THE marmalade
Trim off the stem end of the satsumas and any brown spots. Pulse remaining satsumas in a food processor until broken up but not mushy.
Put pieces in a saucepan and pour in water. Bring to boil then simmer for about 30 minutes. Add lemon juice and sugar and cook over low heat, stirring, until sugar has dissolved.
Turn up the heat and boil until set about 220 degrees. Stir in the bourbon. Remove from heat and set aside while you prepare the french toast.
for the french toast
Makes about 4 servings
Crack eggs into a medium size mixing bowl. Whisk the eggs together until completely liquid.
To the egg mixture, add heavy cream, milk, maple syrup, nutmeg, vanilla and salt. Whisk everything together and set aside.
Preheat a griddle or large nonstick saute pan over medium-low heat and brush with butter.
Gently dip each bread slice into the egg batter, coating both sides, and place it on a cooling rack to allow excess batter to drip off.
Add battered bread to the preheated pan or griddle and let cook about 2-3 minutes a side. You are looking for a golden brown color. If bread starts to turn too dark and bread is still raw in the center you can finish cooking in a 350 degree oven or use a steak weight which weighs down your bread cooking it faster.
Top with a sprinkle of confectioners sugar and warm satsuma bourbon marmalade
