The Arizona Biltmore Hotel’s Mascarpone-stuffed French Toast with Orange Compote

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Hi ,

I hope you are doing well today.

Today I have an amazing 5 star breakfast recipe for you that comes from The Arizona Biltmore Hotel in Phoenix.  Before I share that with you, I would like to share some easy weekend dinner ideas from our recipe forums.

Italian BBQ Breaded Pork Chops

Crunchy Chicken Fingers

Cajun Meat Loaf

Find these recipes and many more our Recipe Exchange Forum:

Click For Details

Now for the 5 star secret recipe…

Warning!  This might just be the most delicious French toast you will ever experience.  This secret recipe features small, mascarpone-stuffed rounds that are fried and then topped with a bright orange compote.

This is a perfect dish to prepare when you are entertaining some company for breakfast since most of the dish can be prepared ahead of time.

Enjoy!

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New 5 Star Secret Recipe
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The Arizona Biltmore Hotel’s Mascarpone-stuffed French Toast with Orange Compote

Note: This recipe requires a 2 1/2-inch round cookie cutter.

Orange compote:
3 (10.5 ounce) cans mandarin oranges packed in juice
2 3/4 cups orange juice, divided, more as needed
1 tablespoon grated fresh ginger
1/2 cup sugar
2 tablespoons cornstarch

Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 1 1/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

French toast and assembly:
About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)
1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese
6 eggs, beaten
1/4 cup plus 2 tablespoons milk
1/2 teaspoon cinnamon
1/2 cup plus 1 tablespoon sugar
Canola oil for frying
Orange compote, warmed

Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

Dunk a sandwich quickly into the batter, coating on all sides.

Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

To serve, place 2 or 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Servings: 6 to 9

Source: L.A. Times

Get more secret restaurant recipes on our Secret Recipe Forum:

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Or you can get our full collection of the world’s finest 5-Star

Restaurant recipes here: Click For Details

Until Next Time… Be Well!

Kind Regards,

Ron

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Morrison’s Rogue River Lodge Orange Dinner Rolls

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Success breeds jealousy, envy, and desperation…
It’s bad news for us, good news for you.

 Watch a special video from Ron Douglas explaining why:

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Hi,

Hope all is well with you!

Nyla and I went to a auction fund raiser for Nia’s school last night and had a great time.  It’s amazing how much money you can raise when you give out free drinks and get a bunch of guys bidding against each other in public.  Thankfully my ego is not big enough to have to prove I have more money then the next guy.  But at least I did my part by helping to raise the bids on several occasions only to be outspent by the big shots LOL.  I’ll just dust myself off and donate to the school and the church in other ways :).

Today, I have a great 5 star restaurant recipe for some soft dinner rolls.  This recipe comes from Morrison’s Rogue River Lodge in Oregon.

This dinner roll recipe is flavored with a hint of orange zest and is lightly sweetened with sugar.  These dinner rolls are  shaped like a cinnamon roll and baked in muffin tins, puffed to a rich golden-brown.

Enjoy!

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New 5 Star Secret Recipe
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Morrison’s Rogue River Lodge Orange Dinner Rolls

Dough:
1 cup lukewarm water
1 packet active-dry yeast
3 1/4 cups (13.8 ounces) flour, divided, plus additional for kneading
2 1/2 tablespoons plus 1/3 cup sugar, divided
2 1/2 tablespoons shortening, at room temperature
1 egg, at room temperature
1 teaspoon salt
3 tablespoons softened butter
3/4 teaspoon finely grated orange zest

In a large bowl, or in the bowl of a stand mixer, combine the water, yeast and one-half cup flour, stirring to dissolve. Set aside just until the yeast is activated (the mixture will begin to bubble), 5 to 10 minutes.

While the yeast is activating, combine the remaining flour and 2 1/2 tablespoons sugar in a separate bowl.

With a fork (if working by hand), or using a dough hook, work half of the flour/sugar mixture into the activated yeast, then add the shortening and egg until combined. Slowly add in the remaining flour/sugar mixture (the mixture will at first be stringy, then very sticky as the flour is absorbed). Stir in the salt.

Move the dough to a floured surface. With floured hands, gently knead the dough (it will be sticky at first) about 5 minutes, adding flour as needed just to keep the dough from sticking to your fingers or the kneading surface. The finished dough will be tender, soft and slightly tacky.

Heat the oven to 400 degrees. On a well-floured surface, roll the dough into a rectangle measuring 24 inches by 10 inches.

In a small bowl, combine the remaining one-third cup sugar with the orange zest.

Brush the dough with the softened butter, then sprinkle over the orange sugar mixture.

Roll the rectangle lengthwise into a tight tube (as when rolling cinnamon rolls). Cut the tube into 24 (1-inch) slices, using thread if possible (the thread will slice more easily and cleanly than a knife). Roll the tube one-quarter turn after each slice to keep the tube round; otherwise, it will flatten from all the slicing.

Place each of the slices into a well-greased muffin tin (the tins must be well-greased or the finished rolls will stick to the bottom). Cover loosely and set aside until the rolls double in size.

Bake the muffin trays 1 at a time, until the rolls are puffed and golden brown, about 8 to 10 minutes. Rotate the trays halfway through for even baking.

Cool the rolls slightly, then unmold. Serve warm.

Makes 2 dozen rolls

Source: L.A. Times

Get more secret restaurant recipes on our Secret Recipe Forum: Click For Details

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes here: Click For Details

Until Next Time… Be Well!

Kind Regards,

Ron

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Copycat Orange Julius

6 oz. can frozen concentrated orange juice
1 cup milk
1 cup water
1/4 cup granulated sugar
1 teaspoon vanilla extract
8 ice cubes

Pour all ingredients, except ice cubes, in a blender. Blend on high speed. Add ice cubes one at a time, until smooth.