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Martha Stewart's Valentine's Day brunch

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The lifestyle entrepreneur and cookbook author demonstrates how to make French Toast with Grand Marnier, topped off with a Blood Orange Mimosa, for the perfect holiday brunch.

Video Transcript

- Time for a Valentine's Day brunch-- your host Martha Stewart, author of the new book "Very Good Things.

MARTHA STEWART: Hi, everyone. When we think of Valentine's Day, we think of chocolates and heart-shaped boxes and red roses. And it is one of my favorite holidays. I love to remember loved ones.

Well, today, we're going to take a little bit different approach. I'm going to show you how to make a wonderful breakfast of French toast and a cocktail, a take on the old fashioned mimosa. So get out your pots and pans and just get ready to cook.

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Find yourself a nice loaf of brioche bread. You can make it, of course, if you're a good baker, and slice it about 3/4 of an inch thick. The custard into which you dip your French bread, your brioche, is made of six fresh eggs.

Whisk this up with a fork. Good things are a very important part of my life. This French toast is a good thing. And during this entire segment, I'll probably say good thing 44 times. So bear with me.

Add whole milk, granulated sugar, and a pinch of salt. And don't forget, most importantly, some Grand Marnier. I like to add oh, a couple tablespoons. Any orange-flavored liqueur will do.

I thought we would also use blood oranges in our custard. So I take just the exterior of the skin with a great grater. Don't try to grate a squeezed orange. It's much better to zest before you cut and squeeze. Just makes sense. Good things make sense.

And now cut your orange in half. Look at that great color. I'm adding this pink juice to our custard. Take your sliced brioche and let it soak just a short time. You don't want it to fall apart. It can get too wet if you leave it in too long.

So now for the cooking-- 4 tablespoons of safflower oil or another unflavored oil and 2 tablespoons of butter. Melt the butter, get the oil sizzling.

Everyone always asks me, what's my favorite holiday? And I always say, it's the next holiday that's coming. And I feel that way about each and every holiday Valentine's Day is a very special day in our family ever since I was a child making Valentine's card boxes from my classmates.

Ah, gorgeous. Oh, and it puffs up a little bit because it's brioche. [GASPS] There's a perfect one. So two gorgeous slices of French toast, some segmented oranges-- a really nice touch.

And I've made some really cute heart-shaped butters. Put that right the top your French toast. We're not counting calories today. Remember that. And a little sprinkling of the sanding sugar. This piece is for me. Mm!

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And don't forget the cocktail. Add about a half a glass of blood orange juice--

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--a slice or a wedge of blood orange. These are fantastic oranges. And top it off with your favorite sparkling wine. It fizzes really nicely.

So I hope that you make that French toast. Your family, your friends will love you for it. And this cocktail, superb. Happy Valentine's Day, everybody.

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