On Saturday, I had the opportunity to sample the breakfast menu at a little place in Atlanta called Infusion Bistro with some wonderful ladies from the Atlanta Food Blogger’s Society. This was my first such event and I was both excited and nervous. I’m always excited to try new restaurants but this time it was in an “official” capacity.
Infusion Bistro is known best for their “cake & pie infused” waffles which I found intriguing. They brought us sample plates with a quarter of each kind. This was the plate that was set in front of me:
Starting at the top, we have cookies & cream, red velvet, apple pie and candied yam. I did not try the first 2 because I knew right off the bat that they had ingredients that would make my stomach hurt (Oreos in the cookies & cream and red food coloring in the red velvet). I tried the candied yam first but it just tasted like a regular waffle to me. (The rest of the table agreed.) The apple pie waffle had a candied apple slice on the top which definitely gave it the apple pie vibe.
They also brought us a lot of other tasty things, like chicken fingers (so good!), fried fish, a variety of omelets, and shrimp & grits. Now, I’ve been in Atlanta for 10 years and I have never had grits. I’ve seen them but never ate them based solely on their appearance. So… I was brave and gave these a try. The flavor was quite tasty. Very cheesy. But the texture was like runny paste which is exactly what I was expecting. I’m fine with not trying any more grits. 🙂
I didn’t take too many pictures of the other food, though. The rest of the ladies did a fine job with that. I had more fun taking pictures of the mayhem of food pics:
Since I am not a restaurant blogger, I decided to do a play on one of the waffles I tried: the apple pie waffle. I don’t have a waffle maker, which makes the waffle making a bit of a challenge. I was originally going to make apple pancakes but then inspiration struck and I had to go with the French toast.
It also gave me a reason to make apple pie filling from scratch which is good since I know how to make pie crust now. (Check back next week for my very first pie!) The pie filling so incredibly simple and even tastier. It took all of 20 minutes from the time I started to peel the first apple to the time I took it off the heat. Yeah, canned filling would be easier but this was a hella lot better and I can pronounce all the ingredients.
The French toast itself is actually an eggless batter. Mr. Onion-hater also has an aversion to eggs and if anything has even the slightest egg texture, he can’t eat it. I didn’t miss the eggs in this at all so that wasn’t a problem.
The cinnamon and nutmeg in the batter definitely matched well with the apple pie filling and was definitely a convincing play on apple pie. I just can’t decide if this is a dessert masquerading as breakfast or vice versa. I will eat it for either course.
Actually, this is what we had for dinner tonight. With bacon. Mmm… bacon.
I have about 2 cups of filling left in the fridge so I think I am going to have to make apple pocket pies with the leftovers. If we all can keep from just eating it with a spoon, that is. It’s kinda tasty just by itself.
I had such a good time with the AFBS folk. I am looking forward to the next event I can go to and and can’t wait to see what cooking inspiration I will walk away with. If this apple pie French toast is any indication, it’ll be really good!
- 5-6 large green apples, peeled, cored and chopped into ¾" pieces (~ 5 cups)
- 1 Tbsp lemon juice
- ¾ c sugar
- ¼ c all-purpose flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- ¼ tsp kosher salt
- 1½ c water
- Place the apple pieces in a large bowl and toss with the lemon juice. Set aside.
- In a small bowl, mix together the sugar, flour, nutmeg, cinnamon and salt. Pour it into a large sauce pan then whisk in the water. Heat on high, stirring constantly with a fork, until the mixture doubles in size and thickens, 2-3 minutes. As soon as bubbles start to appear steadily, Pour the apples into the saucepan and stir to coat.
- Reduce heat to medium and simmer, stirring frequently, for about 10 minutes or until apples are tender.
- Remove from heat. Let cool completely if using for pies, etc.
- 2 c apple pie filling (above)
- 1 c milk
- ¼ c flour
- 2 Tbsp cornstarch
- 2 Tbsp sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 Tbsp butter
- 8 slices of thickly cut bread, about 1"
- As soon as you remove the apple pie filling from the heat, start the French toast. If using prepared filling, heat it up before starting the French toast.
- Heat a large nonstick skillet over medium heat.
- In a medium bowl, whisk together the milk, flour, cornstarch, sugar, cinnamon, and nutmeg. Pour into a shallow dish.
- Melt the butter in the skillet and slide it around to coat the bottom of the skillet.
- Press one side of 1 slice of bread into the milk mixture and hold it there for 1-2 seconds, long enough to soak in but not long enough to make it soggy. Place wet side down in the skillet and repeat with 3 more slices of bread.
- Top the dry side of the bread in the skillet with 2 tablespoons of pie filling.
- Press one side of 1 of the remaining slices into the milk mixture for 1-2 seconds. Place wet side up on top of one of the apple topped breads in the skillet. Repeat with the remaining bread.
- Cook for 3-4 minutes or until the bottom is crispy and golden brown. Carefully flip and cook the other side for another 3-4 minutes. Remove the French toast "sandwiches" to plates and top with more pie filling.