New York Board - Like a Cheese Board But With Pastrami on Rye

After coming off a cheese board high from our August virtual event, I really wanted to create a hometown themed board and New York has so many icon foods.

I got this cute board online at Bed Bath and Beyond, the company is called Totally Bamboo.

Behind the Scenes Chaos - Too many NY props to choose from

On the board are some essentials that remind me of my home 🗽

✨ Apples
✨ Cider
✨ Pastrami Sandwich
✨ Everything bagel - bacon, egg, cheese
✨ Pretzel
✨ Pizza
✨ Black & White Cookies
✨ Cheesecake

And here was the finished product with all my props. Metro card, New York Times newspaper, Greek cup, Fujifilm Instax of photos around the city.

What’s your favorite food in New York? Or even in your hometown? Let me know in the comments!

Figs in a Blanket Recipe (Fig Compote Sandwiched Between French Toast)

Summer is wrapping up and that means so is fig season. After making a different recipe I still had so many figs left over and decided to make what I like to call a “figs in a blanket”. Meaning make a simple fig compote and sandwich between french toast slides ( I used Trader Joe’s Brioche Slices and omg incredible!)

Ingredient List (Serves: 4-5)

• 1 Carton of Figs (I got mine at Trader Joe’s)

• 2 eggs

• 1 cup of milk

• 1 teaspoon of vanilla extract

• 1 teaspoon of butter extract

• 1 tablespoon of maple syrup

• 1 1/2 teaspoon of cinnamon

• 1 loaf of Trader Joe's Sliced French Brioche (or a loaf of challah bread (sliced) will do.)

Directions (Batter & French Toast)

1. Make the egg mixture. Combine eggs and mix in the milk, vanilla, maple syrup, cinnamon.

2. Heat up your griddle or saucepan on medium-high.

3. Spray your pan with non-stick spray or you can use melted butter as an alternative. (I prefer butter but go through a lot of it with french toast)

4. Dip each slice of brioche bread in egg mixture, soaking both sides. Put in the griddle or pan, and cook on both sides until golden.

Fig Compote:

• Wash produce, cut steams off, and cut into quarters. Place cut figs in a bowl.

• Heat up a saucepan on medium high heat with about a tablespoon of butter.

• Add the fruit and let break down. Then add half a lemon or lemon juice and 1/3 cup sugar.

• Mash with a fork to break down bigger pieces of fruit. Simmer for about 10-15 minutes until a fig jam consistency forms.

• Spread fig compote in between french toast slices. Top with fresh figs (quartered or in half for presentation.)

Two Ingredient - Watermelon Frosé Slushie

In preparation for National Watermelon Day on August 3 this year, and of course because it’s hello… summer… Wanted to create a really simple refreshing summer cocktail. Recipe below:

Prepwork:

• Froze rosé overnight, I used a extra large ice cube tray. I used this one.

• Cut up watermelon and froze in the freezer over night.

Ingredients:

• Rosé Bottle

• Watermelon

• Equipment: Blender

Instructions:

• Took out frozen watermelon and used (1) rosé ice cube and let sit for about 10 minutes.

• Blended in a blender, added bits of water at a time until just the right slushy consistency (about 1/4cup - 1/2 cup of water in the blender)

Voila! A really easy cocktail to quench that watermelon craving.

Meal Prep: Make Ahead - English Muffin Egg Sandwiches (To-Go/Freeze)

Going to make this recipe super short and sweet. This make ahead freezer english muffin sandwiches were such a life saver during quarantine or when I had a really busy morning and had to quickly grab something to eat. Wanted to share this easy meal prep or make ahead hack for saving you a ton of time when it comes to breakfast.

Ingredients:

• 12 eggs

• 2 Tablespoons milk

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 12 slices cooked bacon, sausage patties, or ham

• 12 English muffins or potato bread roll (my fave, so soft and delicious!)

• 12 slices cheddar cheese , or your favorite cheese

Instructions:

• Preheat the oven to 325 degrees. Generously grease a 9x13’’ pan

• Whisk the eggs, milk, salt and pepper. (I use mixer to make it easier).

• Pour the egg mixture into the greased pan (I used an 8x12in pan) and bake for 18-22 minutes, or just until the center is set. Don’t over-cook.

• Remove from oven and allow to cool before cutting into 12 squares. 

• Form your egg sandwiches with English muffin, egg square, cheese, meat.

• Combinations I did:

  • egg and cheese

  • bacon, egg and cheese

  • sausage, egg and cheese

To Freeze:

• Wrap each sandwich individually in wax paper and place them in a freezer safe resealable bag. Freeze for up to 1 month. 

To Reheat:

• Microwave: Remove paper and wrap sandwich in a paper towel.  Microwave for 40 seconds - 1 minute. Flip the sandwich over and microwave for another 30 seconds to a minute, until warmed through.

• You can also reheat the sandwiches in the oven at 350 degrees for about 10-15 minutes, or in the toaster oven.