Fresh breezes wafted scents of tropical plants and fruits for which I had no name in Yiddish.
ISAAC BASHEVIS SINGER, “ THE IMPRESARIO”
I am a pushover for the bracing heat of both fresh and candied ginger. So when I first tasted maple syrup infused with ginger, brainchild of Deep Mountain Farms in Vermont, I knew I had to devise a recipe to showcase it. This French toast, with its mango filling, plays up to the syrup’s fresh, sweet bite.
Maple partners well with spicy hot flavors as I learned from tasting Deep Mountain’s maple candies laced with jalapeño and ginger at New York City’s Union Square Greenmarket. Later I experimented so I could replicate the syrup whenever theirs was not available.
Steeping the ginger for an hour will lend the syrup a warm glow with a bit of heat; longer infusion releases deep, spicy undertones. I like to start the syrup the night before I need it, and prepare the French toast, up to the point of frying, the night before as well.
© 2000 Jayne Cohen. All rights reserved.