Frenchcreamcheeseandpreserves Recipes

BAKED CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Grease a 9×13 inch or any 3-4 quart oven-safe dish with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
• Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
• Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
• Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread.
• Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners' sugar. Serve warm.
• Cover leftovers tightly and store in the refrigerator for 2-3 days.

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

FRENCH CREAM CHEESE AND PRESERVES

Steps:

• Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
• In a food processor or blender, combine the cream cheese and honey until smooth.
• Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
• Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
• Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
• Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
• Smooth on the remaining 8 ounces of cream cheese.
• Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
• When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
• Unwrap it carefully, and garnish the top with the almonds or edible flowers.