There are three ingredients and one essential tool for this recipe: a bright, tart relish my Mom has been making the same way for 60+ years.
This was one of those cakes that had me struggling not to lick my fingers as I mixed it up, going back for seconds right after the first slice, then eating every crumb off the platter after everyone else had their portions. I didn’t lick the platter clean, but then I was at church. Obviously…
I’m fine with basic french toast, but this is a step above – fragrant with orange juice & vanilla, with a creamy batter that balances great with sourdough bread.
This is one of the most attractive and unusual salad recipes I’ve found. It goes well with a number of Mediterranean dishes and only takes a few minutes to have ready. I’ve tweaked the recipe to take out the only part I found labor intensive.