This is Andrea's Happyoca Strhubarb Breakfast Burger. That's a name-by-committee-name, with plenty of input from the breakfasters. In short, it is a "burger" of tapioca pudding with strawberry and rhubarb, topped by kiwi and more strawberry, with a "mayo" of maple syrup-infused whipped mascarpone and cream, bunned in french toast.
Everything was cobbled together on the fly, so we have no detailed ingredients list. But here's a vague rundown. A few ribs of rhubarb were chopped and boiled until soft with a bit of sugar. These are set aside while the tapioca is prepared in a saucepan-- we used both the pearls and the starch to ensure the clumpiness of the "pattie." The tapioca was further enhanced by fresh vanilla bean and cardamom. The set aside rhubarb and some chopped strawberries were then mixed into the pudding, then poured into pattie-molds and refrigerated to set.
While this happyoca business was happening, the french toast was also getting busy. I can give more detailed instructions this time as the french toast action happens at our house fairly frequently. We always start with cinnamon swirl bread.
For 12 pieces of french toast:
8 eggs
1 1/3 cup heavy cream
4 tbsp maple syrup
2 tbsp vanilla extract
a pinch or two or three of salt
Soak the bread, then fry on a buttered griddle.
Finally, the whipped cream with mascarpone and maple. We just whipped some heavy cream, stirred in a little bit of mascarpone, but not too much as we wanted to keep the stuff fluffy. And then we drizzled about a teaspoon or so of maple syrup. That's it.
As anyone might imagine, the breakfast was delicious. It all came together wonderfully.
And if people don't count this as a real burger, we went out to the Saturn Cafe in the evening and had burgers in quirky Santa Cruz style. So we had an insurance burger for dinner if this breakfast one was too loose a play on burger.
1 comment:
Great idea for a breakfast burger!
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