While on vacation in Cape Cod we were delighted to a number of charming places that came highly recommended from my sister, Nicole.
Nic and her family have been visiting the Cape for many years, and as you can imagine, they have accumulated hundreds of beautiful moments and memories along the way. Up until this past week my vision of the Cape resulted from the images she shared through her stories, so to finally be able to enjoy Nic’s cherished places first hand was a very special treat. I’d be hard-pressed to pick a favorite, however, there were two destinations that were real highlights for me…Mayflower Beach and The Hearth ‘n Kettle Restaurant.
Nicole’s family invited me to spend her 40th birthday with them on Mayflower Beach. The Mayflower’s small waves, soft sand, and shallow pools of water make for a perfect place for young families to enjoy, and boy did we enjoy! It was a very special day… an A+ day, really. It was such a treat to hang-out with my sister and to watch the kids frolic and play and collect hermit crabs all morning long. And it must be said that their littlest one, Noelle, who just turned one, was as happy as a little clam for all five hours that we were there. She is her mama’s daughter!
Noelle & Nate… <3
Luke & Maddie… <3
Of course being there had me thinking two things… #1) about the summers that Dom and I enjoyed the beaches in Wilmington with our little ones way back-in-the-day, and #2) how lucky I was to be able to share a similarly wonderful experience with my sweet little nieces and nephews …
Ahhhhh – good times!
Okay…on to brunch… Later in the week we had the good fortune of dining at Nicole’s favorite little breakfast place, Hearth ‘n Kettle. Man that was yummy! I ordered the Harvest Hash, a grilled hash, made of butternut squash and potato, served with two farm fresh eggs and toast. Nicole ordered her usual Summer Berry French Toast. As good as my meal was, I must admit, I regretted not ordering the fancy french toast – it looked divine! And. Now. I. Am. Suffering! It is all I can think about!!! So I have decided…it’s French Toast and Raspberry Butter for dinner tonight!
The flavors in this dish are comforting and sweet, layered and satisfying.
Raspberry Butter
Ingredients
2 sticks salted butter, room temperature
1/3 cup fresh raspberries
1/3 cup seedless raspberry jam
Directions
Place butter, raspberries, and jam in mixer fitted with paddle attachment.
Mix until just combined.
Roll in plastic wrap, then in foil.
Freeze butter until ready to eat then soften a bit before serving.
Look at that perfect little pink pat of butter atop our challah French toast…
So happy I bought two loaves of challah….we’ll be eating this again this weekend!
Challah French Toast
Ingredients
6 eggs
1 cup half & half
1 tsp. vanilla extract
2 tsp. cinnamon
1/4 tsp. salt
1 (1 lb) challah loaf, cut into 12 1/2″ thick slices
3 Tbsp. unsalted butter
Directions
Whisk together eggs, half & half, vanilla, cinnamon, and salt.
Pour into a large baking pan and soak bread slices in 1 layer for 6 minutes, turning once.
Heat 1 Tbsp. butter in large heavy skillet over medium heat until foam subsides.
Transfer 4 coated bread slices to skillet and cook until golden brown, about 3 minutes on each side.
Cook remaining bread in batches, adding more butter to the skillet as needed.
Serve French toast with Raspberry Butter, fresh fruit and maple syrup.
We added a little powdered sugar because it just wasn’t sweet enough… 😉
Delizioso!
Of course we enjoyed many great times last week but having the chance to experience “Nic’s Cape Cod” made our week all the brighter .
I loved that.
Challah French Toast with Raspberry Butter
Description
Challah French Toast with Raspberry Butter makes breakfast-time a special time!
Ingredients
Raspberry Butter
2 sticks salted butter, room temperature
1/3 cup fresh raspberries
1/3 cup seedless raspberry jam
Challah French Toast
6 eggs
1 cup half & half
1 tsp. vanilla extract
2 tsp. cinnamon
1/4 tsp. salt
1 (1 lb) challah loaf, cut into 12 1/2″ thick slices
3 Tbsp. unsalted butter
Instructions
Raspberry Butter
Place butter, raspberries, and jam in mixer fitted with paddle attachment.
Mix until just combined.
Roll in plastic wrap, then in foil.
Freeze butter until ready to eat then soften a bit before serving.
Challah French Toast
Whisk together eggs, half & half, vanilla, cinnamon, and salt.
Pour into a large baking pan and soak bread slices in 1 layer for 6 minutes, turning once.
Heat 1 Tbsp. butter in large heavy skillet over medium heat until foam subsides.
Transfer 4 coated bread slices to skillet and cook until golden brown, about 3 minutes on each side.
Cook remaining bread in batches, adding more butter to the skillet as needed.
Serve French toast with Raspberry Butter, fresh fruit and maple syrup.
Ciao!
Ann,
Your pictures are beautiful and your writing is fantastic – I will really enjoy following your blog – keep up the good work and I can always send Parker over when your nest is too quiet! 🙂
Thank you so much, Corinne! And don’t think we won’t take you up on your offer…we’ll happily take Parker!! 🙂
Omg!!!! It’s my most favorite post -EVER! You have no idea how happy it makes me!!! Or how happy we all were to spend all that time with you on the cape- extraordinary!!! The French toast looks amazing- like I was sitting at hearth n kettle!!! I wish I were- with you!!! Thanks for bringing me right back to my most favorite week of the summer! I love you!!
Wowza! That makes me happy! You guys were such gracious hosts! Thank you for welcoming me into your Cape adventures! Love you!
Oh Ann, this french toast looks delightful, and what a great way to enhance the butter! You can probably store the butter frozen for quite awhile, right? This will def. be included in my “pre-college, special dinner week”…you know what I’m talkin’ about!!!! Also, I’m meeting up with Dave’s roomates parents this week for appetizers and drinks so I think I’m gonna make the crab hero. Thanks for making this busy time easy for me!
Thanks, Karen! Yes…the butter will actually keep for months in the freezer. I’m so glad these recipes can help you out… Have a great time with all your special events!