Recently I asked the cooking community to provide me with some ideas on creating the ultimate breakfast.Specifically I asked what kind of meal would you create if I wanted breakfast sausage and jelly like the kind offered at the Coastal Vineyards Jam, Jelly and Preserves Club?
Executive chef Susanna Tolini at Kayem Foods responded saying she would pair Belgium waffles covered in strawberry jam or preserves, to create a nice balance of flavors. She also suggested younger eaters may enjoy dipping the sausages directly into the strawberry jam or even pumpkin butter.Another suggestion she had was using the al fresco Wild Blueberry sausage and pairing it with Pumpkin Pancakes with Black Raspberry preserves.
Finally, below is a recipe that kind of creates a roasted pineapple rum jam using the Apple Maple chicken sausage. " Sweet and savory!This sounds yummy!
Spiced French Toast with Roasted Pineapple & Apple Maple Chicken Sausage
· 4-6 Thick slices of Country Bread
· 1 cup Milk
· 2 Eggs
ROASTED PINEAPPLE & CHICKEN SAUSAGE SAUCE
· 1 pkg al fresco Apple Maple chicken sausage, sliced into 1/2" pieces
· 1 Pineapple, peeled, cored, and cut into quarters lengthwise
· 2 tbsp Unsalted butter
· 2 tbsp Brown sugar
· 1 Cinnamon stick
· 1 Star anise
· 2 Whole cloves
· 1 Vanilla bean, split and seeds scraped
· 1/3 cup Dark Rum
· Wisk egg and milk in a bowl. Dip slices of bread in egg-milk mixture and place on a greased medium high skillet or griddle until browned. Set aside.
· Preheat oven to 350°F.
· In an ovenproof medium sauté pan over medium heat, melt the butter until it begins to bubble. Place the pineapple quarters and apple maple chicken sausage pieces in the pan and carefully brown each side.
· Remove from the heat and add the sugar, cinnamon stick, star anise, cloves, vanilla seeds, and about half of the rum. Place the pan in the oven and roast for 10 minutes, turning the pineapple halfway through.
· When the pineapple is soft and caramelized, remove the pan from the oven and stir in the remaining rum, scraping and swirling the pan to incorporate any browned bits into the liquid. Allow to cook, then remove and slice the pineapple, reserving the liquid in the pan.
· Serve liquid and pineapple over French toast
Signing off at Pigging out! Rocco "Boss Hog" Loosbrock
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