Donuts made into French toast? Yes, you can make that
Bloody Mary from Rookwood. Provided by Bar Manager/Mixologist Rommel Wells
CINCINNATI, OH (FOX19) -
Who doesn't like French toast?
Chef Jackson Rouse from The Rookwood is making his Donut French Toast on Wednesday's FOX19 Morning News at 8:45 a.m.
Bar Manager/Mixologist Rommel Wells will also be here preparing Bloody Marys!
Recipe for Donut French Toast with Seared Berkshire Belly, Bourbon Maple Syrup, Candied Pecans, Sunny Eggs:
• 1 1/2 cups well-shaken buttermilk • 4 large eggs • 3 tablespoons brown sugar • 1 tablespoon Ras El Hanout • 1/4 teaspoon salt • 6 (day old ) glazed donuts cut in half • 4 1/2 tablespoons unsalted butter, divided
• warm maple syrup infused with bourbon • candied pecan (recipe follows) • Seared pork belly, bacon, sausage your choice of meaty goodness • Eggs cooked to your liking
Whisk together buttermilk, eggs, sugar, Ras El Hanout and salt in a bowl. Pour into a large 4-sided sheet pan, then add donuts dipping them cut side down for a couple of seconds just so they absorb a bit of the mixture.
Heat butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3-5 minutes total. Top with selected accompaniments.
• Nonstick vegetable oil spray • 1/2 cup sugar • 2 tablespoons water • Pinch of cream of tartar • 3/4 cup pecan halves (about 3 ounces)
Line baking sheet with foil; spray with nonstick spray.
Combine sugar, 2 tablespoons water, and cream of tartar in heavy small saucepan.
Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
Remove from heat. Immediately stir in pecans.
Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves.
Cool completely. Break candied pecans apart, leaving each pecan half intact with some candied caramel attached. (Can be made 1 week ahead. Store airtight at room temperature.)
Bloody Mary recipe:
1 (28oz.) can San Marzano tomatoes
Juice 1 lemon
Juice 1 lime
3-4 oz. house made hot chili sauce (sub Sriracha if desired)
2 tbsp fresh-grated horseradish root
2 oz house-made Worcestershire sauce
1 1/2 oz. Fernet Branca
2 garlic cloves, grated
Salt and pepper to taste
Combine ingredients in food processor (or blender). Purée until desired consistency is reached.