HAPPY EASTER!
Easter is synonymous with spring which speaks of new life and fresh hope. After the cold winter there is nothing we look forward to more than having a sunny day and seeing the flowers peeking up through the ground. Buds on the trees open up after having slept all winter. Leaves burst out of the buds in fresh green color when the sun gets brighter and warmer. The season of spring really is a time of renewal.
Whether or not your religious, Easter has some pretty magical facets to it. I remember as a kid the ‘secret bunny’ leaving colorful eggs and little baskets filled with a few goodies. My sisters and I always got a new Easter dress and ‘straw bonnet’ to wear to the church service. Then of course, the wonderful Easter meal itself.
After having good luck with my Easter bread, we are having some for Easter brunch. ORANGE ANISE FRENCH TOAST w/ STRAWBERRIES & GREEK YOGURT — perfect!
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- 250 grams fresh strawberries
- 3 Tbsp lemon juice & zest from 1 lemon
- 1/4 cup sugar
- 1/4 cup water
- 1 Tbsp cornstarch
- 3 eggs, beaten
- 1 cup milk
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 8 slices Easter bread (3/4-inch thick)
- 250 grams Greek, french vanilla yogurt
Ingredients
Strawberry Compote
French Toast
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- Rinse, hull & slice strawberries. Zest & juice lemon. In a small saucepan, whisk together lemon zest & juice, sugar, water & cornstarch. Add strawberries, mixing gently while bringing to a simmer for 5 minutes. Remove from heat, cool slightly.
- In a shallow bowl, beat eggs; whisk in milk, salt & cinnamon. Soak the slices of Easter bread in egg/milk mixture for 30 seconds on each side. Cook on hot griddle until golden brown on both sides & cooked through.
- Serve strawberry compote over french toast & Greek french vanilla yogurt.