FnG Eats, which opened in August, is Keller’s newest dining destination for locally sourced upscale-comfort food. Using fresh food offerings from the Keller Farmers Market, the FnG menu brings together a blend of creativity, inspiration and skill to create exciting dishes based on homestyle favorites as well as new innovative offerings. Everything from its small plates, entrees, desserts and even its cocktail menu are developed to be a culinary experience. And best of all, every dish is served with a big helping of hometown hospitality.
So to celebrate the start of the holiday season and the launch of FnG Eats’ new brunch which begins this Saturday on 11/24/2012, I’m sharing a recipe from Chef Bob Stephenson for his Sweet Memories Carrot Cake French Toast. Doesn’t that sound delicious and just perfect for the holidays? And if you don’t have carrot cake, you can easily use banana or zucchini bread to make your own brunch bread.
Carrot Cake French Toast with Maple Cream Cheese Sauce
1/2 cup Milk
1/4 tspn Sea Salt
4 to 6 Slices Day old Carrot Cake
Pinch of Cinnamon and nutmeg per each side of the cake. Whip eggs, milk and salt in a large mixing bowl. Dredge Carrot Cake in the liquid until lightly soaked. In a preheated skillet with butter, carefully lay each slice of soaked carrot cake in the skillet. Brown and carefully flip over the carrot cake. Brown the second side. Remove from the skillet and serve immediately with Maple Cream Cheese Sauce and Fresh Fruit.
Cream Cheese Maple Syrup
2 cups Cream Cheese, softened at room temperature
1 cup Natural Maple Syrup
1/4 tspn Ground Chipotle Powder (optional)
1/8 tspn Sea Salt
Combine all ingredients in a small mixer and blend until smooth. If you want a little twisted kick, add the chipotle powder to give a little kick to your sweetness.
And just in case you looking for something else to love, how about Macadamia Chicken & Stringer’s Waffles with Fried Plantains, Sweet Potato Hash with homemade chorizo, Pepper Bacon Biscuits and Chili Gravy, or the one that’s got me watering, “The Bowl” with OC greens, mushrooms and gruyere.
With a menu like that, it’s worth the drive to Keller.
Weekend Brunch at FnG Eats begins 11/24/2012
201 Town Center Suite 1101
Keller, Texas 76248