Monthly Archives: April 2008
Orange Blossom Brioche with Orange Marmalade
| April 25, 2008 | Filled under Breads, Breakfast, French, Fruit |
This Orange Blossom Brioche with Orange and White Balsamic Marmalade is part of a floral-themed picnic for Foodbuzz’s April 2010 24, 24, 24 event. For more information, click here.
Orange Blossom BriocheOrange Blossom water adds a fun twist to this brioche, which is delicious served warm out of the oven and slathered with your favorite jam. A mixture of white and wheat flower gives the brioche a slightly nutty flavor, while retaining the light texture.
- 1 cup all-purpose flour
- 1 cup whole white wheat flour
- 1/6 cup sugar
- 2 1/4 tsp yeast
- 2 eggs, room temperature
- 2 Tbs orange blossom water + enough skim milk to yield 1/4 cup
- 1 stick butter, softened and cut into 8 pieces
In a stand mixer fitted with the paddle attachment, combine the two types of flour, sugar, and yeast. Add in the eggs and the orange blossom/milk mixture. Switch to the dough hook and let the mixer run for about 4 minutes, or until the mixture is thoroughly combined. It will still be very wet at this point. Slowly add in the butter, one piece at a time, until incorporated into the dough. After all of the butter is incorporated, let the mixer run until the mixture comes together into a very soft dough that leaves the sides of the mixing bowls clean – this will take about 8 minutes at medium speed.
Form the dough into a ball, cover and let rise for one hour. Punch down, and let rise for another hour.
Divide the dough into 8 pieces. Roll each piece into a ball and place in a muffin tim. Bake at 375 for 18 minutes.
Yields 8.
Orange and White Balsamic Marmalade
- 1 naval orange
- 3 Tbs sugar
- 2 Tbs white balsamic vinegar
Cut the top and bottom off the orange and discard. Cut the orange in half. Remove the meat and roughly chop. Remove the white pitch from half of the orange peel, then slice into ery thin strips. Cut the strips into thirds, length-wise. Discard the remaining orange peel. Combine the orange meat, peel, sugar, and vinegar in a small saucepan. Cook over medium heat, stirring constantly, until the sugar melts and the mixture begins to thicken into a jam. Remove from heat and allow to cool to room temperature. For best results, eat immediately.
Yields 1/4 cup marmalade.
Lavendar Creme Brulee
| April 25, 2008 | Filled under Desserts, French |
This Lavender Creme Brûlée is part of a floral-themed picnic for Foodbuzz’s April 2010 24, 24, 24 event. For more information, click here.
Lavender Creme Brûlée
The addition of lavender adds a subtle but inviting floral flavor to this classic creme brûlée. It’s topped with caramelized vanilla sugar, which was made by storing granulated sugar in an airtight container with a vanilla bean pod for several days.
- 1.5 cups whipping cream
- 2 Tbs dried lavender
- 3 egg yolks
- 1/4 tsp vanilla extract
- 1/4 cup white sugar
- 2 Tbs vanilla sugar
Add the cream and lavender to a small saucepan and bring to a simmer. Meanwhile, whisk together the egg yolks and white sugar until the mixture is pale yellow and forms a thick ribbon when the whisk is lifted from the bowl. Slowly stir a little bit of the cream into the yolk mixture to raise the temperature. Then add the yolk mixture into the cream. Cook over low heat, stirring constantly, until the mixture thickens like a custard and coats the back of a spoon. Stir in the vanilla. Divine between four individual ramekins and chill thoroughly. Sprinkle the tops with the vanilla sugar and caramelize using a kitchen torch or by placing under the broiler for a few seconds.
Serves 4.
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