Strawberry French Toast
6 oz. cream cheese; softened
¾ c. sliced fresh strawberries
1/3 c. powdered sugar
1 (1 lb.) loaf French bread, cut into 1” slices
10 eggs
2/3 c. half and half or whipping cream
1 tsp. vanilla extract
Strawberry Sauce:
4 c. sliced fresh strawberries
½ c. sugar
2 Tbsp. water
Maple syrup, optional
In mixing bowl, beat cream cheese, strawberries and powdered sugar until combined. Spread about 2 Tbsp. on one side of half the bread slices; top with remaining bread. Place sandwiches in an ungreased 9×13” baking dish. In bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 9 hours or overnight. With slotted spatula, transfer sandwiches to a greased 10×15” pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes. Turn and bake 10 minutes longer or until golden brown. To make sauce: combine strawberries, sugar and water in saucepan. Cook over MEDIUM heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired. Makes 10 servings.
Rhubarb Pulled Pork
3 Tbsp. chopped fresh thyme
1 Tbsp. lemon zest
1 tsp. onion salt
1 tsp. garlic powder
2 ½ – 3 lb. boneless pork shoulder, trimmed
1 Tbsp. olive oil
1/3 c. + ½ c. white balsamic vinegar
1 sweet onion; halved and sliced (1 1 2/ c.)
1 bulb fennel, trimmed, cored and sliced (1 c.)
1 c. chicken broth
2 c. ½” slices fresh rhubarb
In bowl, combine 2 Tbsp. thyme, lemon zest, onion salt and garlic powder. Rub pork with mixture. Wrap in plastic wrap. Chill 2-24 hours. Preheat oven to 325°; position rack in lower third of oven, In 4-5-quart Dutch oven heat oil over MEDIUM-HIGH. Add pork. Brown evenly on all sides, about 8 minutes. Remove pork. Add 1/3 c. vinegar to Dutch oven, scraping up any browned bits. Add onion, fennel, and ¼ tsp. salt. Cook 8-10 minutes or until browned, stirring occasionally. Place pork on onion mixture. Add broth, ½ c. vinegar and 1 Tbsp. thyme. Bring to a boil; cover. Place in oven. Cook 3-
3 ½ hours or until pork is tender. Remove pork to bowl cover. For sauce: add rhubarb to cooking liquid in Dutch oven. Bring to boiling; reduce heat. Cook, uncovered, 7 minutes or until rhubarb is softened and mixture is thickened, stirring occasionally. If sauce is too tart, add 1 tsp. brown sugar. Shred pork; combine with sauce. Heat through. Serve on split hamburger buns with coleslaw, if desired. Makes 8 servings.
