Easter Brunch = Flambe Pan Perdu

We had a house guest over the weekend.  This guest is one of our many friends who are foodies.  She loves Las Vegas not only for the gaming, but because she enjoys all the dining options.  I knew she was coming into town so I wanted to make something nice for Easter Brunch.  Last time she was here I wowed her with lemon crepes.  This time it would be the only meal I cooked during her visit, so I went to the vault.  I pulled out a recipe from my alumni association magazine.  Dr. Jerry Chesser, FMP, AAC is an instructor at the Collins College of Hospitality Management at Cal Poly Pomona.  I get the magazine they publish twice yearly because, well, they know how to find me.  In the fall of 2008 issue there is his recipe for flambe Pan Purdu which I describe as the Louisiana way of making french toast.  If you know me, then you know I like to cook with alcohol and flame it up!  ALL OF THIS RECIPE IS DR. JERRY CHESSER’S.  The only change I made was to use a loaf of french bread from Trader Joe’s because, well, it smelled really good and they were out of Baguettes.

There are three parts to this recipe, the whipped cream which you make and refrigerate, the Pan Perdu and then the syrup. First you need to make the whipped cream:

Whipped Cream

Yield: 9 oz.

8 oz. cream, heavy

dash salt

1/8 cup sugar,powdered

1 oz.Whiskey (Jack Daniels if available)

1. Place cream in well-chilled mixing bowl

with well-chilled whip, and whip on high

until soft peaks form

2. Add salt and powdered sugar

3. Add whiskey

4. Whip until slightly stiff peaks form

5. Remove and store in refrigerator

Dr. Jerry Chesser’s Picture:

Pan Perdú

Yield: 4-5 servings

8-10 baguette slices

1 egg, large

dash salt

1/4 cup sugar,granulated

1/2 cup cream, heavy

pinch cinnamon

pinch nutmeg

2 tablespoons butter, clarified

1. Place egg, salt and sugar in mixing bowl

and whisk well

2. Add heavy cream, cinnamon and nutmeg

blending well

3. Place baguette slices in custard mixture

4. Heat butter to just below smoke point

5. Place baguette slices in hot butter and

cook until golden on both sides

6. Remove to plate lined with absorbent

paper

I need to add a warning to this next section.  When doing a flambe be very careful! You are lighting the alcohol in the pan on FIRE.  Be sure that you do not put in too much and that there is room for flames above your stove!  If not then do not flambe the dish, just cook it until the alcohol cooks out, the syrup will have a nice flavor.

Pan Perdú with Grand Marnier Syrup

Yield: 4-5 servings

1/2 to 1 tangerine/orange

1 oz. butter, clarified

1/8 cup sugar,granulated

8-10 Pan Perdú slices (see Pan Perdú recipe)

1/4 cup Grand Marnier

1. Cover tangerine/orange halves with

cheesecloth

2. Melt butter in small fry pan

3. Add sugar and cook slightly to begin

melting

4. Squeeze the juice from tangerine/orange

into mixture, stirring constantly

5. Place Pan Perdú slices in pan, basting

with syrup

6. Add Grand Marnier and flame, continuing

to baste Pan Perdú slices

7. Remove slices to serving dish

8. Serve with whipped cream

After plating the Pan Perdu, I like to spoon the extra syrup in the pan over it.  I served it with some breakfast sausage and sliced melon.  It makes a great meal!

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