Breakfast: July 2010 Archives

Breakfast at Hotel Yountville

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hotcakes04.jpgBanana-Hazelnut Pancake,
with Gianduja Butter, Amaretto Caramel & Cocoa Nib Tuile


Submitted by Hotel Yountville
Executive Chef David Frakes

Breakfast never looked so good! David Frakes is the new Executive Chef at Hotel Yountville - the newest boutique resort coming to the town of Yountville October 22nd! This recipe calls for a twist on the traditional. Instead of regular butter and syrup with your pancakes, spice them up with Gianduja BUtter, Amaretto Caramel & Cocoa NIb Tuile!

Gianduja Butter

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Gianduja butter.jpgSubmitted by Hotel Yountville
Executive Chef David Frakes

Makes: A little less than 1 Cup (About 8 servings)

INGREDIENTS

                • 4 Oz Gianduja (or, other delicious flavored/non-flavored chocolate, chopped/shaved into small pieces)
                • 3 Oz Unsalted Butter (softened)
                • 1 T Unsweetened Cocoa Powder
                • Pinch Sea (or Kosher Salt)

Rabanada (Brazilian-Style French Toast)

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2.jpgSubmitted by Hotel Yountville ~ Executive Chef David Frakes

Hotel Yountville opens October 22nd, 2010 and Executive Chef David Frakes looks forward to exploring the possibilities of fried bread that has been soaked in condensed milk and a variety of flavorings. As he says "How can you go wrong, really?,...Trendy? Maybe. Delicious? Definitely!!!"


INGREDIENTS

  • 1 Lg Sourdough Baguette (or medium sweet)
  • 3 Lg Eggs
  • ¾ C Sweetened Condensed Milk
  • 5 T Whole milk
  • ½ t Vanilla Extract
  • Small Pinch Kosher Salt
  • ½ C Sugar (Turbinado, or Granulated)
  • ½ T Unsweetened Cocoa Powder
  • ¼ t Cinnamon (or Allspice/Mace/or Clove, ground)
  • For frying, Vegetable Oil

Amaretto Caramel

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Submitted by Hotel Yountvilleamarettocaramel.jpg
Executive Chef David Frakes


Makes: A little less than 1 Cup (About 8 servings)

INGREDIENTS

  • ¼ C Butter, Unsalted (half stick)
  • ½ C Sugar (Granulated)
  • Pinch Kosher Salt
  • 1-2 T Heavy Cream
  • 1 ½ oz Amaretto

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