Happy Fourth of July!
We had a fun time celebrating with a few friends at their apt in Irvine. I mean, what could be better than a bbq and swimming on the 4th? Not to mention, NO BEACH TRAFFIC! For the past 2 years, we have gone to Huntington Beach to celebrate there. It’s always a ton of fun, but this year, the thought of hauling our bbq, towels, beach stuff, and food 2 miles from where we actually parked to the beach (not to mention the 2 hours it takes to drive 5 miles home) outweighed the fun factor. But we had a great time! Even the fireworks were great. We drove to the top of a nearby hill in Newport Coast and had a spectacular view of all of Orange County. We saw the fireworks displays from all over, including the Angels game, Disneyland, Back Bay, Corona del Mar, and even the Huntington Beach ones. It really was beautiful!
On a different note, I tried out a new recipe called French Toast Peach Cobbler by Cooking Light. It was amazing! I’ve included the recipe below for anyone that wants to try it.
French Toast-Peach Cobbler
The sturdier the bread, the better for this simple dessert. Turbinado sugar crystals have a coarse texture and add a nice crunch to the topping, but granulated sugar can be used instead.
12 large ripe peaches
1 cup granulated sugar, divided
1/3 cup all-purpose flour
1 teaspoon grated orange rind
1/3 cup fresh orange juice
1/4 cup butter or stick margarine, melted
1/4 teaspoon ground cinnamon
3 large egg whites
8 (1.5-ounce) slices hearty white bread (such as Pepperidge Farm) (I used brioche bread from trader joes)
2 tablespoons turbinado sugar or granulated sugar
Cut an X on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds, remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut peaches in half; remove pits. Slice peaches to yield 12 cups.
**I did not do this step. I just cut the peaches and left the skin on. Still delicious and a lot less work : )
Preheat oven to 350°.
Combine peaches, 3/4 cup granulated sugar, and flour in a 13 x 9-inch baking dish coated with cooking spray, and let stand 30 minutes, stirring occasionally.
Combine 1/4 cup granulated sugar, orange rind, orange juice, butter, cinnamon, and egg whites in a shallow bowl, stirring with a whisk. Trim crusts from bread; cut each slice into 2 triangles. Dip bread triangles in the orange juice mixture; arrange on top of peach mixture. Sprinkle turbinado sugar over bread. Bake at 350° for 45 minutes or until golden.
Yield: 10 servings.
CALORIES 289 (17% from fat); FAT 5.6g (sat 3g,mono 1.7g,poly 0.4g); IRON 1mg; CHOLESTEROL 13mg; CALCIUM 35mg; CARBOHYDRATE 58.5g; SODIUM 162mg; PROTEIN 4.5g; FIBER 4.6g
Cooking Light, JULY 1999