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Posts Tagged ‘spring’

06.18.12

Mosaic Monday… Chartreuse.

L to R: Contessa Tapestry Chartreuse on Cream, Pasha Taj Mosaic Green River Onyx, Chelsea Art Glass Spring, and Vibe Ovals Key Lime.

05.12.12

Friday Fare… Mother's Day Breakfast.

Mascarpone Stuffed French Toast with Blackberries.

What better way to celebrate Mother’s Day than with an extra special breakfast. This twist on the classic French Toast is sure to make more than just Mom happy. Just be sure to include doing the dishes as part of your gift! Happy Mother’s Day weekend!

Ingredients:

For the orange blossom maple syrup (optional):

  • 1 cup maple syrup
  • 1 1/2 tsp. orange flower water
  • 1/2 tsp. vanilla extract
  • 1/4 lb. mascarpone cheese
  • 1 Tbs. sugar
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. vanilla extract
  • 8 slices firm-textured bread, such as brioche or challah, each 1/2 inch thick,

    with crusts

For the batter:

  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 Tbs. unsalted butter
  • 2 cups blackberries

Directions:

To make the orange blossom maple syrup, in a small saucepan over low heat, warm the maple syrup. Pour into a small bowl or pitcher and stir in the orange flower water and vanilla until well blended. Serve warm. Or, store in an airtight container in the refrigerator for up to 3 days. Warm over low heat before serving.

In a bowl, whisk together the mascarpone, sugar, lemon juice and vanilla. Spread 2 Tbs. of the mascarpone mixture on 4 of the bread slices, leaving a 1/4-inch plain border on all sides. Top with the remaining bread slices.

To make the batter, in a bowl, whisk together the eggs, milk, vanilla and salt. Pour the batter into a baking dish. In a large fry pan over medium heat, melt 1 1/2 tsp. of the butter and continue to heat until it foams but does not brown.

Place each of the sandwiches in the batter and let stand for 5 seconds. Turn the sandwiches over and let stand for 5 seconds more. Using a wide spatula, carefully lift the sandwiches from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan. Cook until browned, about 3 minutes. Add the remaining 1 1/2 tsp. butter to the pan, turn the sandwiches over and cook until browned on the other side, about 2 minutes more. Using a clean, wide spatula, transfer the sandwiches to a cutting board.

Cut each sandwich in half on the diagonal. Divide among individual plates, top with the blackberries and serve immediately with the syrup. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

03.19.12

Mosaic Monday… The First Day of Spring.

L to R: Contessa Provence Blue, Ceramica Alhambra Moorish Cotto, Ceramica Alhambra Oro, and Ceramica Alhambra Uvas.

 

02.25.12

A taste of Spring.

Baked, photographed, and taste tested by Pat McIntosh. Background: Walker Zanger Calacata Luna Honed Marble.

 

Punxsutawney Phil may have seen his shadow and predicted 6 more weeks of Winter, but here in Northern California we have been having glorious weather. Windows have sprung open and the hint of spring to come is clearly in the breeze. For those of you still in the chill of Winter grab a bag of lemons and bake up a batch of spring this weekend.

 

For the Crust
1/2 pound unsalted butter
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp. kosher salt

For the Filling
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and sale and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2 inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15-20 minutes, until very lightly browned. Let

cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. let cool to room temperature.

Cut into bars or triangles and dust with confectioners’ sugar.

Compliments of The Barefoot Contessa Parties!

All photo images and text are the property of Walker Zanger. Please do not use for commercial purposes without permission. You are welcome to repost. copyright 2014.

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