Passover French Toast With Concord Grape Wine Syrup Recipes

Steps:

• For the roasted grapes: Preheat the oven to 325 degrees F. In a bowl, combine the sliced grapes, grapeseed oil, rosemary and salt. Mix to coat the grapes evenly. Scatter the grapes on a sheet pan or in a large skillet and roast in the oven, 15 to 20 minutes. They should not be shriveled up, just plump and juicy.
• For the syrup: In the meantime, in a stainless steel saucepan, add the wine and rosemary sprig. Simmer on medium-low heat until reduced by half, 15 to 20 minutes. Remove the rosemary, add the syrup, turn off the heat and let rest. (This can be done ahead of time)
• For the egg wash: In a bowl or casserole dish large enough to fit the bread flatly on the surface, beat the eggs, milk, sugar, cinnamon and vanilla. Beat until all the ingredients are well combined.
• For the French toast: Heat a large nonstick or cast-iron skillet to medium-high. Dip the bread in egg wash on both sides, allowing the egg wash to soak in but not over saturate the bread. Add the butter to the skillet and let melt. Place the bread in the skillet and let brown, about 3 minutes. Flip the bread over and place some brie on the cooked side of 1 slice of bread. Allow the cheese to soften while the second side cooks to golden brown. Turn off the heat and sandwich the 2 slices together. Cut the bread on a diagonal and plate. Top with roasted grapes and drizzle with pinot noir syrup.

Steps:

• DISSOLVE jello in 2 cups hot water. Add frozen grape juice. Do not dilute. Chill until partially set. FOLD in drained pineapple and nuts. Chill until set. BEAT softened cream cheese and marshmallows with sugar until creamy. Blend in whipped topping. Spoon over firm jello. Cut in squares and serve on lettuce leaves.

Steps:

• To make the syrup, in a heavy saucepan over medium-high heat, bring the wine and sugar to a boil, stirring until the sugar dissolves, about 3 minutes. Add the orange zest and simmer until the syrup is reduced by half, 10 to 15 minutes. The syrup may be covered and refrigerated for up to 1 day. Serve warm or at room temperature. In a small bowl, stir together the cinnamon and sugar; set aside. Heat a large griddle or sauté pan over medium heat for 3 minutes. Brush with the melted butter. In a large, shallow baking dish, whisk together the milk, eggs and lemon zest. Add the sponge cake slices and soak, turning once, until soft, 20 to 30 seconds per side. Fry the cake slices, turning once, until brown on both sides, 3 to 5 minutes per side. Sprinkle with the cinnamon-sugar mixture and serve with the Concord grape wine syrup. This recipe yields 6 to 8 servings.