French toast as a cure for hangovers
By Julia Watson
From the Life & Mind Desk
WASHINGTON, Jan. 2 (UPI) — It was just the most wonderful New Year’s Eve celebration. Thingummy was there — you hardly recognized her, it’s been so many years. And Waddyacallim was looking better than ever even if the beard didn’t quite work. You have dim memories of a moment (and this makes you cringe) when you folded Whatsit, who you truly can’t bear, into a warm embrace.
At least you didn’t start quoting reams of Kahlil Gibran or give your Bette Midler impressions.
What a swell party it was! And now it’s a head-swelling morning, full of bongo drums and referee whistles. You cannot imagine how you will make it through the rest of the year.
This minute, the only thing that matters is a cure. If there is one. Poet Robert Benchley observed, ‘There is no cure for a hangover save death.’
It’s too late to act on this advice now, but the best tip for hangovers is to tackle them before they hit. Don’t go to bed without drinking at least two pints of water.
As far as this morning after is concerned, practiced barflies agree that the Prairie Oyster, a combination of one fresh raw unbeaten egg, one teaspoon of Worcestershire sauce, one measure of whiskey or brandy, and one splash of Tabasco is the pickup of last resort. Doctors would say you are simply restoring the drunkenness.
Serious carousers tend toward quantities of grease, a solid fry-up stilling the body’s jitters. There is medical support for this, grease coating the acid in the stomach like a blanket starving a fire of oxygen, carbohydrates hacking at the alcohol.
Road-side cafes and diners across the universe are filled with glassy-eyed revelers hunched over reviving plates of eggs, bacon, sausages, tomatoes, beans and hash browns.
Others swear by chili and spice. Chicken soup also has its advocates. The great MFK Fisher promoted Gazpacho as “one of the world’s best breakfasts for unfortunates who are badly hung over.” Personally, I find its lumpiness and color too familiar for comfort.
I prefer the more soothing option of french toast. Here is a glamorous version with just enough hair of the dog (probably the best cure of all, never mind those who shout “alcohol abuse” from the safety of their better behavior). Buy the croissants the day before while you’re still sane.
For 6
5 eggs
2/3 cup heavy or whipping cream
1/3 cup Triple Sec
2 tablespoons granulated sugar
finely grated zest of 1 orange
2 teaspoons ground cinnamon
6 stale plain croissants, cut lengthwise in half
6 tablespoons (3/4 stick) unsalted butter
confectioners’ sugar
Beat the eggs and cream together. Add the Triple Sec, granulated sugar, orange zest and cinnamon and whisk until well blended. Pour into a shallow bowl or pie plate.
Dip each croissant half in the egg mixture, turning once. Melt a few tablespoons of the butter in a skillet over medium heat. Add as many croissants as will fit and fry until golden on both sides. Repeat with the remaining croissants, adding butter to the skillet as needed.
Sift confectioners’ sugar over the croissants. Serve immediately.
Copyright © 2002 United Press International
