Saturday, July 10, 2010
A Door County Treat
I was just in Door County with several food journalists and we tried many of the specialties of this delightful area about an hour north of the city of Green Bay, Wisconsin. One of the places where we stopped was at the White Gull Inn in Fish Creek, a charming village tucked on the edges of Green Bay (Green Bay is both a city and also a large bay that feeds into Lake Michigan).
The White Gull Inn opened in 1896 and 114 years later is still a popular place to both dine and stay. Because this is cherry country, some of their breakfast items feature cherries as an ingredient and one of the writers I was with, Susan Katzman whose Website, www.sweetleisure.com, has the tag line “Food, Travel, Entertaining and Other Pleasures of the Good Life,” was always taking photos of the food we ordered and asking for recipes. One of the dishes we tried was the inn’s Cherry and Cream Cheese Stuffed French Toast which was selected by Good Morning America viewers (the crew from GMA were at the inn this May) as the winner of their Best Breakfast Challenge. Susan got the recipe and here it is along with another from the inn.
Cherry and Cream Cheese Stuffed French Toast
1 loaf unsliced egg bread
2 packages (3 ounces each) cream cheese, room temperature
1/4 cup whipping cream
1¼ cups tart Montmorency cherries, drained (divided)
7 eggs, beaten
Trim ends from loaf and cut bread into six (2-inch-thick) slices. Make a cut three-quarters of the way down the middle of each slice, being careful not to cut all the way through. (Each slice will become two slices, but will be joined together at the bottom.) Set aside.
In small bowl, beat together cream cheese, whipping cream and ¾ cup of the cherries. Spread approximately ¼ cup of the mixture into the pocket of each bread slice. Gently press slices together, evenly distributing filling.
Dip stuffed slices into beaten egg and coat all sides. Place immediately on a lightly oiled, heated grill and sprinkle with cinnamon. Cook over medium heat until golden brown, turning to fry second side. Remove cooked slices from griddle and place on cutting board. Gently make a diagonal cut through each slice, forming two triangles.
Arrange three triangles on individual plates. Sprinkle with powdered sugar and remaining cherries. Serve immediately with maple syrup.