Father's Day is Knocking on the Door!

Hi everyone! I'm baaaaack! Today let's get right down to business and discuss Father's Day ideas. I've got a few very different recipes for the dad who not only deserves a world of appreciation, but also considers himself to be quite the foodie. Enjoy!

For an extravagant brunch...
White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup
Bobby Flay

Ingredients

• 6 large eggs
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 cups whole milk
• 1/4 cup heavy cream
• 1/4 cup white peach puree
• 1 teaspoon pure vanilla extract
• 4 slices day old brioche, sliced 1/2-inch thick
• 4 tablespoons unsalted butter
• 4 tablespoons vegetable oil

White Peach-Pecan Maple Syrup

• 1 cup pure maple syrup
• 4 ripe white peaches, peeled, pitted and cut into 1/8ths
• 1/4 cup coarsely chopped toasted pecans
• 1/2 cup bourbon, optional

• Mint sprigs, for garnish

Directions

1. Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
2. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig.

White Peach-Pecan Maple Syrup:

1. Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.

Classic with a twist...

Cinnamon Cake with Chile-Chocolate Buttercream

Lisa Ritter, Food & Wine

Ingredients

Cake:

• 1 1/2 sticks (6 ounces) unsalted butter, softened, plus more for buttering the paper
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup sour cream

Frosting:

• 5 sticks unsalted butter, softened
• 1 pound confectioners' sugar, sifted
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon ancho chile powder
• 1/2 teaspoon cayenne pepper
• 5 ounces bittersweet chocolate, melted and cooled
• 5 ounces white chocolate, melted and cooled

Directions

1. Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.
2. In a medium bowl, whisk the 1 1/2 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon and salt. In a standing mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.
3. Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.
4. In a standing mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the confectioners' sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne, then gradually beat in the bittersweet and white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.
5. Place one cake layer on a plate and spread with 1 cup of the frosting. Top with the second cake layer and spread the remaining frosting over the top and sides. Refrigerate the cake for at least 30 minutes. Bring to room temperature before serving.

MAKE AHEAD The cake can be refrigerated for up to 3 days. The buttercream can be refrigerated for up to 5 days. Return to room temperature before using.

For the pie lover...

Classic Sour Cherry Pie with Lattice Crust

Lori Longbotham, Bon Appetit

Ingredients

Crust:

• 2 1/2 cups unbleached all purpose flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 5 tablespoons (or more) ice water

Filling:

• 1 cup plus 1 tablespoon sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
• 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
• 1/2 teaspoon vanilla extract
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon (about) milk

• Vanilla ice cream

Directions

Crust:

1. Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. 

DO AHEAD Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

Filling:

1. Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
2. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
3. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Happy baking!