Thursday, February 23, 2012

almond toasted brioche

Love this!

Almond Toasted Brioche
via Food and Wine

1 3/4 C sliced blanched almonds
1/2 C granulated sugar
2 large eggs, at room temp
4 Tbl unsalted butter, softened
1/2 tsp pure almond extract
1/4 C plus 2 Tbl whole milk
6 1" thick slices of brioche, cut from a 1 pound loaf
Confectioner's Sugar, for Sprinkling

Preheat the oven to 375. In a food processor, combine 2 cup of the almonds with the granulated sugar and process until powdery, about 2 minutes. Add the eggs, 2 Tbl of the butter and the extract and process until creamy, about 2 minutes. With the food processor on, add the milk and process until blended. Transfer custard mixture to a shallow baking dish.

Spread the remaining 2 Tbl of butter evenly on one side of each slice of brioche. Dip the unbuttered sides of the brioche into the custard and transfer to a baking sheet, custard side up. Spoon any remaining custard over the bread and sprinkle with the remaining 1/4 c of sliced almonds. Bake the almond brioche for about 20 minutes, until the bottom is golden and crisp and the almonds are lightly browned. Transfer the brioche to plates and dust lightly with confectioner' sugar.

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Thursday, February 16, 2012

chocolate almond bark

Chocolate Marcona Almond Bark
via Yummy Supper

1/2 cup sugar
2 Tablespoons water
1 Tablespoon unsalted butter
1 1/2 cup roasted Marcona almonds (not in oil)
1 pound high quality dark chocolate (60-70% cacao), chopped (or chocolate chips will work)
flaky sea salt, like Maldon

Line a baking sheet with parchment paper. Set aside.

Place sugar and water in a small heavy bottomed sauce-pan. Place pan over medium-low heat, stirring occasionally until sugar crystals have completely dissolved. (You don't want the sugar to burn until all the crystals have broken down.)Then, bring to a boil, continue stirring occasionally, and cook for a few minutes until you get that nice deep amber color. Take the pan off heat and immediately whisk in butter.

Toss Marcona almonds into the caramel and stir to coat. Spread out gooey caramelized almonds onto the baking sheet lined with parchment paper. Let cool and then break up/or chop the bigger clusters. Set aside 1/4 of the almonds for garnish.

Slowly melt chocolate in a double boiler. (This can mean simply placing a metal mixing bowl over a pot of simmering water.) When chocolate is completely melted, add 3/4 of the caramelized almonds and stir quickly to coat. Pour the chocolate/almond mixture back onto the parchment-lined baking sheet. Spread out the chocolate so that the nuts are only one layer thick. Sprinkle the remaining almonds and flaky sea salt over the top of the chocolate.

Refrigerate for 3 hours. Break apart the hardened bark, and you are ready to go.

Keep chilled.

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Wednesday, February 8, 2012

butterscotch budino

Butterscotch Budino from Mozza
via New York Times

3 cups heavy cream
1 1/2 cups milk
1 large egg
3 large egg yolks
5 tablespoons cornstarch
1 1/8 cups dark brown sugar
1 1/2teaspoons kosher salt
5 tablespoons butter
1 1/2 tablespoons dark rum

3/4 cup heavy cream
Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract
2 tablespoons butter
2tablespoons light corn syrup
1/2 cup sugar
1 1/4 teaspoons fleur de sel
3/4 cup crème fraîche.

For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.

Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.

Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.

Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.

For sauce, combine 1/2 cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.

In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)

Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping.

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Wednesday, February 1, 2012

flaxseed pancakes

Buttermilk Flaxseed Pancakes
via Lovely Morning

1 c all purpose flour
1/2 c whole wheat flour
1/2 c ground flaxseed meal
2 t baking powder
1/2 t baking soda
1/2 t salt

4 T melted butter
2 eggs
2 c buttermilk

Mix dry ingredients in a medium bowl and set aside. In a large bowl, whisk eggs until well mixed. Add butter and whisk until well combined. Add buttermilk and mix.

Fold in dry ingredients until just combined.

Grease skillet with butter and make pancakes

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