Iowa Fall 20-Winter 21 - 20

Stuffed French Toast
ADAPTED FROM THE KITCHEN OF JAKE CLARK, EXECUTIVE CHEF

STRAWBERRY +
BLUEBERRY
COMPOTE

Make the compote with sliced strawberries,
blueberries, and sugar (or honey or maple syrup),
heated gently for about 5 minutes.

French-toasted brioche
bread (3 half-slices per
serving)

Make French toast by soaking the brioche slightly
in a mixture of beaten eggs with milk and a dash of
salt. Place in a saucepan on medium-high heat with
melted butter until brown on both sides.

Maple mascarpone (3
ounces per serving)
Fresh berries
Mint

For maple mascarpone, stir 8 ounces mascarpone
until softened. Add a tablespoon maple syrup and
stir till well blended.
Spread the compote on the plate, topped with one
slice of French toast. Spread one ounce of maple
mascarpone on top. Continue to layer, ending with
the mascarpone. Top with fresh berries and mint.

The GOOD Sunrise
NATALIE NUNGARAY, HEAD MIXOLOGIST

2 ounces hibiscus tequila
1½ ounces orange juice
¾ ounce simple syrup
Luxardo syrup of choice
Splash of soda

Make the hibiscus tequila: Put 1½ tablespoons
dried hibiscus flowers and 6 ounces of tequila in a jar
and seal. Refrigerate for 2 hours, then strain out the
hibiscus.
Combine the tequila, orange juice, simple syrup,
and Luxardo syrup in a cocktail shaker with ice.
Shake and strain over ice in an Old Fashioned glass.
Add a splash of soda.

GOOD RESTAURANT AND LOUNGE, BURLINGTON
A 178-year-old restored stone house near the Mississippi River, but fresh New American food
and fun times-that's Good. Customers can enjoy brunch or dinner in the dining rooms and
deck, craft cocktails around the fire pit or a beer and a board game in the upstairs lounge.
GodBurlington.com

20 IOWA SPIRITS

http://www.GoodBurlington.com

Iowa Fall 20-Winter 21

Table of Contents for the Digital Edition of Iowa Fall 20-Winter 21