Stuffed Egg-Battered Toast

“There’s nothing more comforting to a comfort-obsessed halfling than the warm intermingling scents of vanilla, maple, and walnuts filling their home.” - Heroes’ Feast, p. 120

French toast is a staple of Sunday Brunches everywhere, and it’s easy to see why. This fried breakfast bread is easily customized with whatever you want. Syrup? Eggs? Fruit? It’s all fair game to this tasty toast!

Taking a swing at its own version, Heroes’ Feast’s Stuffed Egg-Battered Toast looks to change it up by putting its toppings inside, rather than on top.

With each slice stuffed with mascarpone, walnuts, and a truly questionable amount of vanilla extract, your kitchen and taste buds are surely going to be treated to that homely vanilla smell that halflings crave so much.

Check out below for my notes on the results and for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 5 mins Cook: 25 mins Total: 30 mins

Ingredients:

4 ounces (½ cup, 120 g) mascarpone, at room temperature

¼ cup (25 g) walnuts, finely chopped

2 tsp. (10 ml) pure vanilla extract*

4 (1-inch-thick) slices of brioche or challah

2 eggs

½ cup (120 ml) whole milk

¼ tsp. (2 g) kosher salt

2 tbsp. (30 g) unsalted butter

½ cup (120 ml) maple syrup

Confectioners’ sugar for dusting**

* That uh… sure is an amount of vanilla for a ½ cup of mascarpone.

** I used chopped strawberries instead.

In a small bowl, stir together the mascarpone, walnuts and vanilla. (I forgot to take a picture of this each time I made it. L.)

Use a thin knife to cut a 2-inch-long slit through the side of each slice of brioche, creating a pocket.

Gently open the pocket and spoon 1 tbsp. of the mascarpone mixture into each slice.

TIP: As mentioned in the “cook’s notes” section, the bread is very delicate and tears easily- so take extra caution when opening and stuffing the pockets.

Alternatively, the notes mention that you could use ½-inch slices and spread the mixture between them like a sandwich. However, I worry about its structural integrity while dipping it in the egg mixture or flipping it in the frying pan.

But, since stuffing each slice is a pain, it might be worth going with the sandwich method.

NOTE: Only stuff the slices if they’re cut 1-inch-thick. ½-inch and even ¾-inch slices are way too thin and will tear.

In a pie dish or shallow bowl, whisk together the eggs, milk, and salt.

BEFORE DIPPING the slices, melt 1 tbsp. butter in a large skillet over medium heat.

Dip two stuffed slices into the egg mixture, turning to soak both sides and letting any excess batter drip back into the bowl.

TIP: You only need to let each side soak for a few seconds. Any longer than 5 makes the bread mushy.

Place the sides in a skillet and cook for 2-3 minutes per side, until golden brown. Use a spatula to transfer the toasts to a warm plate.

Repeat to cook the remaining two stuffed slices.

Meanwhile, warm the maple syrup in a small saucepan over low heat for a few minutes.

TIP: The “cook’s notes” section mentions that warmed marmalade can be used to replace the maple syrup.

NOTE: I misread the instructions for this step and cooked all four slices at once. To fix the uneven browning, I flipped the lighter parts to the middle of the pan for about 20 seconds after cooking each side.

NOTE: To save on dishes, I chose to not warm my syrup.

Top the toast with strawberries (and/or confectioners’ sugar), drizzle with the maple syrup, and serve.

Overall, this recipe has one thing really working against it: the vanilla extract.

Personally, I found the filling to be inedible with 2 tsp. of vanilla extract in the mascarpone mixture. The alcohol in the extract doesn’t have enough time to cook out and leaves everything with a distinctly alcoholic taste.

This would be fine if other flavours used in the recipe complimented the taste of the alcohol or if the taste was expected (like an alcoholic french toast). Unfortunately, nothing here works with it and, being a breakfast food, it isn’t expected. So, it ends up overwhelming the toast and making it unappetizing.

My solution to this was to cut back the vanilla extract to ½ tsp. The taste was still a little strong, but there was an improvement. If you’re planning to make this at home, consider cutting the vanilla back even further, or try using vanilla bean instead to skip the alcohol entirely.

It’s also worth mentioning that the mascarpone makes these very rich. Interestingly, I found that the syrup and strawberries really helped cut the richness. You’re still only going to eat one though.

Finally, as mentioned in a previous step, although the structural integrity might be questionable with the sandwich method, it might be worth it just to skip spooning the mixture into the pockets. The mess it creates really makes you wonder if it’s worth it.

All in all, the unaltered recipe gets a 2.5/5, going up to 4/5 when the amount of vanilla extract is reduced. Still losing points for the remaining alcoholic taste and messy and needlessly difficult construction.

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it's been a while reblogging for the morning crew

Yellow Yaks: Oat-Fudge Bars

Did you know? In MCC 22, the Yellow Yaks were nicknamed The Golden Girls and were MCC’s first all-female team!

Welcome to the stage, the Yellow Yaks themed dessert: Oat-Fudge bars!

I’ve had this idea knocking around in my head since last summer and now it’s done and I finally get to share it! This event is so much fun to watch and participate in as an audience member, so I really wanted to create something that everyone could enjoy!

Best of luck to the Yellow Yaks this MCC! Which team will you be rooting for?

And, of course, thank you Scott Smajor.

(Check out the recipe below and huge thanks to Garbange for fixing the lighting in the picture! Inspired by these.)

Keep reading

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mcyt mcc reblogging for the morning crew mcc 25 mcc yellow yaks

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heroes-feasting

3 years ago

Baked Feta Wrap

I’ll make a better pub night, with chicken and feta! - Me

Who doesn’t love a night with friends after a long week? Whether you’re meeting up with a large group or settling in with a few close friends, it’s always nice to take some time to unwind and catch up. You know what we all don’t love? Expensive prices at bars and pubs. So, why not bring the vibe of pub night home and save some cash!

Popularized on TikTok back in 2020, the original tomato-feta sauce took the app by storm and spawned a whole batch of variations. Although I can’t find it anymore, the most interesting, to me, was from a woman roasting her cheating SO while turning this tasty sauce into a wrap (disguising the elastic as olives? Oof).

So, as midterm season comes to a close (or reaches its penultimate), this recipe is sure to make some great, easy snackables to kick off either a study sesh or a night out. Or, make your friends jealous by bringing it with you to school for an eating-out-style lunch without having to spend the cash!

Cheating SOs dni.

VEGETARIAN? No problem! Check out the results section for how to make this recipe work for you!

(Adapted from Rachael Ray’s recipe and the TikTok mentioned in the intro)

Prep: 5 mins Cook: 1h 30 mins Overall: 1h 35 mins*

* Will take 1h 15 mins time if not allowing the sauce to fully cool.

Ingredients*:

½ cup (118 ml) olive oil

2 pints (550 g) cherry tomatoes

One 8-ounce (225 g) block feta

2 cloves garlic, finely chopped

¼ tsp. (0.5 g) red pepper flakes

4 large fresh basil leaves, chopped (or 1 handful of smaller ones)

Salt and pepper

1.5 pounds (750 g) chicken strips

1 box (142 g) baby spinach

24 medium (not mini) whole-wheat tortillas

* Makes enough for ~24 medium wraps (8-12 servings).

To start, preheat oven to 400℉ (204℃) and move the oven rack to the middle.

In a baking dish, toss the olive oil, whole cherry tomatoes, salt, and pepper until all tomatoes are coated (above-left).

Next, add the feta to the middle of the baking dish. On top of the feta, add a splash of olive oil and some pepper (above-right).

Place in the oven and bake for 30 minutes.

NOTE: I used 2 blocks of feta so I put olive oil and pepper on each block and stacked them.

While the tomatoes and feta bake, prepare the chicken.

To remove extra juices on the outside (and prevent the strips from sticking to the skillet) blot both sides of the chicken strips with a clean paper towel.

Then, sprinkle both sides with salt and pepper and lightly massage it in.

Next, heat 1 tbsp. olive oil in a non-stick skillet over medium heat until shimmering. Add chicken strips to the pan and allow to cook for 4-5 minutes a side until the inside is no longer pink and the internal temp reads 165℉ (74℃).

After cooking, remove skillet from heat and move the chicken to a plate to rest.

After 30 minutes in the oven, increase the heat to 450℉ (232℃) and bake for another 5-10 minutes or until the tomatoes and feta have browned.

Once everything has browned, remove the baking dish from the oven and add the chopped garlic and red pepper flakes. Break apart the feta block and stir so the residual heat cooks the garlic and incorporates the flavour from the red pepper flakes.

Unlike the pasta recipe, your goal here is to make sure everything is incorporated and has cooled down a little before assembling the wraps. It will take ~10 minutes to incorporate the sauce and then another ~20 minutes to cool. I recommend placing the baking dish on a wire rack to help it cool faster. If you’re in a rush, you can make the wraps with the warm sauce right after incorporating everything but it will be much harder to roll the wraps.

You’ll know the sauce is ready when you don’t see large streaks of olive oil while stirring or clinging to the sides of the baking dish.

NOTE: I recommend placing a kitchen towel or paper towel under the baking dish as you stir. I’ve made this several times now and always manage to stir a little too hard and spill some olive oil. Best to cut the spillage mess off at the pass.

TIP: Take the time when the sauce is cooling to clean the dishes created in earlier steps!

Stir in the chopped basil leaves once the sauce has cooled and everything has been incorporated.

To assemble the wraps, place a medium tortilla on a clean surface and layer a handful of spinach leaves on one side. Spoon ~1 tbsp. of sauce over the spinach and spread it out a little using the back of the spoon. Place a chicken strip over the sauce (above-left).

To wrap it up, fold the edge with the filling tightly around the chicken. Push in the corners and fold in the top and bottom edges. Continue to wrap everything tightly and fold in the corners that are created as you roll (above-right).

Overall, I would give this recipe a 5/5. Served warm or cold, the infamous sauce lends itself really well to being used in wrap form.

Although you may feel a little impatient while incorporating the sauce, the flavour is absolutely worth it (as is not just taking a bite of pure olive oil). Don’t skip the spinach either! The sauce is very rich and, although just using 1 tbsp. helps a little, the greens are really what stops it from becoming overbearing.

VEGETARIAN? The chicken inside can easily be substituted for Beyond Meat alternatives. However, if you’d like to change it up, reduce the amount of sauce used and pack the wrap with your favourite bagged salad! I’ve done this a couple times now and it’s tasted great!

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cooking tiktok food lunch recipes cheese dinner recipe heroes feasting homecook homecooking foodblr comfort food if anyone knows the tiktok i'm talking about feel free to send or reply with it night out eating in vegetarian option wrap

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heroes-feasting

3 years ago

Decided to do something fun with my copy of Heroes’ Feast to mark the occasion!

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merry christmas dnd art dnd christmas xmas dnd memes heroes feasting heroes' feast holiday season merry christmas to all and to all a good night boxing day

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heroes-feasting

2 years ago

oh butter FUCKS. this is so groovy!!

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heroes-feasting

2 years ago