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Tuesday 30th November 2021.

November 30, 2021

Feisty Foodie Sara

It is Tuesday so today it is Feisty Foodie tme with some great recipes…. ” Since I don’t have a show next week, it’s still Hanukkah and with Dia de la madre next Wednesday, I thought I’d combine my delicious latke recipe from last week and turn it into a yummy Mother’s Day brunch plate.   We’ll talk about a gorgeous hollandaise sauce that will transform our Jewish treat into a Latke Benedict with Smoked Salmon.  To add something sweet to your brunch, how about Stuffed French Toast!  One of my favourite do-ahead brunch recipes that would be a great compliment to these recipes is my Pink Grapefruit and Mint Salad (see the attached picture of how to supreme a grapefruit). Let’s use an extra grapefruit and some local pineapples to serve up a Grapefruit Pineapple Mimosa to drink!”

Latke Benedict with Smoked Salmon



4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt


8 slices Smoked Salmon

8 Potato latkes, recipe from last week (kept warm in a 250º oven)

2 teaspoons white vinegar

8 eggs

Salt and pepper, to taste

Hollandaise Sauce, recipe above

Fresh dill, for garnish

Instructions for the sauce:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.


Prepare the potato latkes and keep them warm in a 250 degree oven.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Meanwhile, gently break each egg into small bowls or ramekins.  When water is gently boiling make a small funnel with a wooden spoon.  Place the eggs into the water taking care not to break them. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of smoked salmon on top of each potato latke, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with dill and a crack of black pepper.

Stuffed French Toast


For the Filling:

  • 1 8oz package cream cheese softened to room temperature
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • Fresh strawberries, sliced

For the French Toast:

  • 4 large eggs
  • 1 cup half and half or whole milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 12 pieces thick sliced brioche, challah or Texas toast
  • 3 tablespoons (or more) salted butter
  • Maple syrup and mixed berries for serving
  • Powdered sugar for garnish


  1. Make the filling: Use an electric mixer to beat together the softened cream cheese, maple syrup and vanilla extract until smooth.
  2. In a large bowl, whisk together the eggs, half and half, cinnamon and vanilla, then set aside.
  3. Spread about 2 tablespoons of filling on a slice of bread, leaving roughly a ½ inch border around the edges. Layer with sliced strawberries and top with another piece of bread and gently press to secure. Repeat with the remaining bread and filling.
  4. Melt 1 tablespoon butter in a large skillet over medium-low heat. Dip one sandwiched piece of bread into the custard, turning a few times to thoroughly coat, then transfer to the hot pan. Repeat with one more. Cook for about 4-5 minutes, then flip and cook for an additional 4-5 minutes on the other side. Be sure to keep the heat at a relatively low temperature to avoid burning. Melt more butter in the pan and repeat with the remaining pieces.
  5. Cooked french toast can be held in a 250 degree oven for up to 1 hour before serving.
  6. Slice each piece of french toast in half on a diagonal, then place 3 halves on each plate. Serve with mixed berries and maple syrup and sprinkle some powdered sugar with a sifter overtop

Grapefruit mint salad


Using a sharp chef’s knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice. Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.

Grapefruit Pineapple Mimosa


16 ounces champagne or sparkling wine

4 ounces fresh pink grapefruit juice

4 ounces pineapple juice

Grapefruit twists and/or pineapple triangles, for garnish


  1. Fill each champagne flute with 4 ounces of champagne followed by 1 ounce of pink grapefruit juice and 1 ounce of pineapple juice. Garnish each flute with a grapefruit twist and a pineapple triangle.

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