Food Friday: Recipe for a Book Club

Every Friday, we at Casemate IPM bring you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!

This week, Food Friday is about more than just another fantastic recipe. Capital Books’ Recipe for a Book Club combines a book group guide with a cookbook! Authors Rose Storey and Mary O’Hare provide an entire year’s worth of recipes and reading suggestions in this book, along with themes, discussion questions, and book reviews… and the best part? It’s only $5

9781931868839Book Synopsis: Unlike other basic reading group guides, Recipe for a Book Club combines good eating with good reading for the millions of Americans who participate in book clubs. Written by two sisters who formed their own monthly reading and lunch groups that continue to meet, Recipe for a Book Club starts in January and ends in December, with a reading theme for each month and a menu and recipes to go with it, a featured favorite book and author, suggested reading list, and interesting questions to ponder and discuss. From January’s theme of New Authors, to December’s theme of Inspiration for the New Year, this attractively illustrated guide is ideal for all reading groups, whether brand-new or long-established.

Brunch is my favorite meal of the day, so when I saw this recipe in Recipe for a Book Club (found on page 45), I knew it was the perfect choice to share with you today! Yummy French Toast with Warm Fruit Compote will be the perfect addition to any brunch-time book group meeting. What I find interesting about this particular recipe is that the French Toast is baked rather than grilled or fried!

Along with today’s recipe, below you’ll also find an example of the reading suggestions found throughout this book.

Yummy French Toast with Warm Fruit Compote

12 slices of bakery-style white bread

Mix together:
4 eggs
2 cups half-and-half
1 tsp vanilla
½ cup sugar

In another bowl mix:
8 oz cream cheese
1 tsp vanilla
1 egg
¼ cup sugar

Remove crusts from bread and place 6 slices on a greased 9 x 13-inch pan. Pour half of the egg/half-and-half mixture on the bread slices. Then pour the filling on top the moistened bread. Place the last 6 slices of bread on top and finish with the rest of the egg/half-and-half mixture. Cover with aluminum foil. Refrigerate overnight. Keep covered with foil and bake in a preheated 350-degree oven for 30 minutes. Remove cover and bake for 30 minutes more. Let stand 10 minutes.

Fruit Compote:
Use any fruit (fresh or canned), but we suggest peaches for their light flavor. You can also use mixed berries or apples.

4 fresh peaches, pitted, peeled, and thinly sliced
¼ cup sugar

Place peaches in cooking pan over low heat. Slowly stir in sugar and continue cooking until sugar is dissolved.

Place slice of french toast on individual serving plate and spoon the fruit on the side.

The suggested readings found within this book follow a theme that changes each month. This selection of books is from the “June” chapter, and the theme is “Sports, Travel, and Leisure” (page 52). In keeping with the overall theme of the book – recipes – each suggestion includes a quote from the book that involves food! 
This image is page 52 of Recipe for a Book Club

I hope you’ve enjoyed this recipe (and reading suggestions) from Recipe for a Book Club! If you try the recipe at home, let us know your results in the comments. For more delicious recipes and fun book recommendations, purchase your copy of Recipe for a Book Club (for just $5) here.

Are you interested in a specific cookbook from Let us know in the comments, and you might see it featured in the next Food Friday article!


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