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15

ROASTED FARMER'S
MARKET CARROTS
Serves 4
2 bunches thin, tender carrots, most of stern
removed, leaving about 2 inches, rinsed,
scrubbed and dried (about 1 pound)
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Preheat oven to 450.
In a large mixing bowl, drizzle carrots with
extra-virgin olive oil and season generously with
kosher salt and greshly ground black pepper and
toss together. Carrots should be moist and glis-
tening, but not oily.
Place on sheet tray and drizzle again with
extra-virgin olive oil.
Roast in oven, shaking pan occasionally, until
carrots begin to caramelize and blister — they
should still hold their shape — 15-20 minutes
(time varies with size of carrots).

CHALLAH FRENCH TOAST WITH
SUMMER BERRIES
Serves 6 8
We make this French toast throughout the
year finished with whatever fruit is in peak
season — it is delicious with sautéed apples,
pears and sun-dried cherries in the autumn
or with fresh peaches and blueberries in the
summer — but with ripe summer berries is
one of the simplest and best ways to enjoy
it.
1 large or 2 medium loaves challah, one day
old and cut into 1 1/2-inch thick slices.
12 eggs
1 quart heavy cream
3 /4 cup vanilla
4 tablespoons cinnamon
1 /4 confectioners' sugar
Vermont maple syrup
Butter
Light cooking oil
2 1/2 cups summer berries: raspberries,
blackberries, blueberries, strawberries

-

Preheat oven to 375.
Combine eggs, cream and vanilla;
gradually add cinnamon and confec-
tioners' sugar, whisking to combine.
Pour French toast custard into a
deep rectangular pan and soak challah
for about 10 minutes per side, until
just fully saturated with custard. This
step is important so you don't just end
up with hot bread instead of custardy
bread with a pudding-like texture, as
French toast should have.
In a large saute pan over medium-
high heat, begin to fry challah in
batches in about 1/2-inch deep oil and
butter (about 2 parts oil to one part
butter). After a few minutes, when
bread is beginning to get crisp and
golden, lower the heat to medium-low
and continue to cook the first side until
deep golden brown and cooked about
halfway through — 6-8 minutes.
Flip bread and repeat process
for the other side, beginning with
medium-high heat and then lowering
to medium-low. You will have to play
a little with the heat and pull pan off
heat as needed. When finished, the
French toast should be a deep golden
brown and piping hot throughout. To
serve, dress with maple syrup, confec-
tioners' sugar and summer berries.

Left to right: Andy Rudick and Noah Ovshinky, both of Ann Arbor, attended the Eve soiree. Warren and Davida Robinson
braved the winter storm to get to Ann Arbor from their home in Franklin. Aronoff, beaming, is flanked by her parents, Joel and
Marilyn Aronoff of Okemos; wanting to be involved in her daughter's restaurant, Marilyn Aronoff learned how to make jam,
which she now provides for the restaurant — and authored a chapter on jam making in the cookbook.

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JANUARY 2007 •

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