(recipe courtesy Wolfgang Puck, “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)

PISTACHIO-CRUSTED VANILLA FRENCH TOAST

Yield: Serves 4

A crunchy coating of finely ground pistachios transforms this vanilla-scented French toast into something truly extraordinary. Serve it with warm syrup, with your favorite jam, or with a quickly prepared Fresh Berry Compote or Brandied Dried Apricot Jam (recipes follow).

• 4 large eggs, beaten
• 2 cups milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon freshly ground nutmeg
• 1/4 teaspoon salt
• 2 cups shelled pistachios, finely ground in a food processor fitted with the steel blade, or 2 cups of slivered almonds
• 8 1-inch thick slices good-quality white bread, brioche, or egg bread such as challah
• 2 to 3 tablespoons unsalted butter
• Powdered sugar for dusting

1.Preheat the oven to 350 degrees F. Butter 1 or 2 baking dishes, large enough to accommodate the bread in one layer. In a large, wide bowl, whisk together the eggs, milk, sugar, vanilla, nutmeg, and salt.

2.Heat a large, heavy, nonstick skillet over medium-high heat. One by one, dip the bread into the egg mixture, turning it and making sure it is completely saturated. Carefully dip the slices into the ground pistachios or almonds, coating them evenly on both sides.

3.Add the butter to the hot pan and swirl the pan. When the butter foams, carefully transfer as many slices of bread as will fit in the pan without crowding. Brown on each side, about 2 minutes per side, and transfer to the baking dish. When all of the slices have been browned, place the baking dish in the oven and bake 15 minutes.

4.To serve, cut each slice diagonally in half and arrange the triangles on heated serving plates. Spoon powdered sugar into a fine-meshed sieve and tap the sieve over each serving to dust it attractively with sugar. Serve hot, with jam, maple syrup, or Fresh Berry Compote.

FRESH BERRY COMPOTE

(recipe courtesy Wolfgang Puck, “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)

Yield: Makes about 1 1/2 cups, serving 6

• 3 cups fresh berries, rinsed
• 1/2 cup sugar
• 1 teaspoon lemon juice

1.Combine all the ingredients in a non-reactive medium saucepan and bring to a simmer over medium heat. Stir frequently until the sugar dissolves and the berries give up their juices. Continue simmering, stirring occasionally, until the juices thicken to a syrupy consistency, about 5 minutes more. Remove from the heat and chill or serve warm.

BRANDIED DRIED APRICOT JAM

(recipe courtesy Wolfgang Puck, “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)

Yield: Makes 1 1/2 cups

• 1 cup firmly packed, dried apricots, cut into small pieces
• 1 1/2 cups water
• 1/4 cup apricot or peach brandy
• 1/4 cup dry white wine
• 1 cup sugar
• 1 cinnamon stick

1.Put the apricot pieces in a mixing bowl, bring the water to a boil and pour over the apricots. Add the brandy and wine, cover with plastic wrap, and leave in the refrigerator to soak for 30 minutes to 1 hour, or for as long as overnight.

2.Transfer the apricots and their soaking liquid to a nonreactive saucepan. Add the sugar and the cinnamon stick and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the mixture has a thick, jam-like consistency, about 45 minutes to an hour. Remove from the heat and allow to cool.

3.Transfer the mixture to a bowl or storage container, remove and discard the cinnamon stick, cover, and refrigerate.