Ozark Living, Northwest Arkansas’ longest running real estate publication, is distributed the first week of each month.
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Eats By Erin Rowe It's November in the Ozarks! By now, leaves may be mostly fallen and you'll definitely feel that chill and crispness in the air that typifies fall. is is the month for family gatherings, football games, blankets & hot toddies, maybe some mulled wine and anksgiving. You'll find some great food holidays on the books for your calendar. ey'd be great for the anksgiving on November 24 this year, or any time this month. Bread pudding has a special place in my heart, as a chef, because it's a go-to for big dinners because I can improvise so much with it on flavor profiles. I've got one recipe below to celebrate it this November 12 for it's big national day. Also Gingerbread gets a strong nod on November 21, Cranberry Relish on the 22nd, followed by a wake up call of National Espresso Day to handle all these goodies November 23. I've got recipes for some great French Toast to celebrate with the day aer anksgiving for your overnight guests as well as November 28 when the rest of the nation cooks up their favorite breakfast/brunch entree. You'll definitely taste November in every bite of these delicious recipes. Enjoy friends and loved ones this month as we gather, mostly indoors to celebrate the end of fall and beginning of the winter months and holiday season. I love the variation from classic French toast to this decadent raspberry and cream cheese number! It looks great for the day aer anksgiving as well as birthday parties for the kids! IngredIents 8 slices oat nut bread (or a hearty bread) le out to dry out to avoid sogginess later 8 ounces cream cheese, soened 1/2 cup seedless raspberry jam 5 eggs, beaten 1/4 cup milk 1 1/2 tsp almond extract 1 tbl butter Powdered sugar and maple syrup, to garnish dIrectIons 1. Spread 4 slices bread with cream cheese on one side. 2. Spread remaining 4 slices with raspberry jam on one side. 3. Press cream cheese slices to raspberry jam slices forming sandwiches. 4. In medium, shallow bowl, beat together eggs, milk and almond extract. 5. Melt butter in a large heavy skillet or griddle over medium heat. 6. Dip sandwiches in egg mixture to coat then place on skillet, cooking til golden brown on each side. 7. Dust with powdered sugar once plated, and drizzle with syrup if desired. Serve hot. stuffed french toast wIth raspberry Jam (4 servings) at autumn's End Sweet treats 12 • November 2022 • oZArK LIvING