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I thought I was a solid—if a bit inexperienced—cook when I put on my apron for the first time in Ina Garten's barn. We were making banana-chocolate coffee cake, and one of my jobs was to mash the banana. I put the banana into a bowl and proceeded to chase it around with the back of a spoon, the banana sliding all over the place. Ina came over and showed me that if you put the banana on a cutting board and mash it with a fork instead, that banana will be history in no time. Sounds simple, and it was—a simple change that made a huge difference.
In the two years since, I've learned much more in Ina's kitchen—she's imparted wisdom in everything, be it arranging flowers or carving a chicken. I've grabbed some great tips and tricks that make entertaining simple, stress free, and most importantly, fun! I can't wait to share here.
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February 14 has become the day to show the person you love just how much you care (and usually in the form of red roses and stuffy prix-fixe dinner menus.) On the other hand, if you are not in love, Valentine's Day does not hesitate to remind you of that fact, over and over again, during the two weeks leading up to the holiday.
This year, Valentine's Day falls on a Sunday, so instead of worrying about planning the perfect romantic evening, how about planning a relaxing day at home, starting with a cozy homemade breakfast? Whether you've got a hot date, or a date with a good friend and Netflix, a batch of Croissant French Toast with Boozy Berries will have you feelin' the love in no time.
The idea of getting up early to cook breakfast for someone has always struck me as an incredibly thoughtful gesture. So, for this week's column, I wanted to come up with a recipe that was special enough for Valentine's Day breakfast, but not so complicated that you'd sooner roll over and go back to sleep than actually make it.
Croissant French Toast is definitely a little more festive and decadent than traditional French toast, but because this recipe calls for using day-old bakery croissants, it's no more difficult or time consuming to make. In fact, because croissants are lighter (so to speak) and flakier than brioche or challah bread, they absorb the milk and egg mixture much more quickly. Assuming you are fully awake when you begin, this entire recipe should take less than a half hour from start to finish.
The French toast custard is flavored with cinnamon, nutmeg, vanilla extract and orange zest. Ina often uses a splash of liqueur to deepen the flavor of her baked goods and desserts, and she suggested adding a splash of Grand Marnier to really bring out the orange flavor. You'll be amazed at what a difference it makes. I find that another splash mixed in with the berries gives them a nice little zing, too, and makes the out-of-season fruit much juicier.
The croissants cook through pretty quickly over medium-low heat, but if you're worried about the first one getting cold, just turn your oven on the lowest temperature and keep the croissant halves warm until you're ready to serve them.
When I first thought about this recipe, I imagined a breakfast-in-bed scenario, complete with a picture-perfect tray, big mugs of coffee, and sunlight streaming through the window. But in reality, February mornings are freezing and dark, and frankly, eating in bed is a little awkward.(Maybe it's telling that the only times I can remember actually eating breakfast in my bed involve Jell-O and a bad case of the flu.)
I tested this recipe on my friends Lulu and Julia and fortunately, they agreed it tasted just as good at the kitchen table as it would have in bed. That said, if you want to go the breakfast-in-bed route, don't let me deter you. Just don't forget the whipped cream! ;)
Get the recipe here.
Lidey Heuck works as Ina Garten's assistant, social media manager, and occasional recipe tester. She lives in East Hampton, NY.
