Saturday, April 5, 2014

Rosemary Almond Cake with Orange blossom, Brown Butter Glaze

1 C. AP flour
¼ t. salt
1 ½ t. baking powder
1 ¼ c sugar
8 oz. blanched almonds
1/3 C. oil
10 oz. butter
6 large eggs
1 t. almond extract
2 t. vanilla extract
2 t. finely minced fresh rosemary

3 oz. brown butter
1 t. orange flower water
1 t vanilla extract
2 T milk

About 1 ½ c powder sugar

baking powder
and set aside

Combine in food processor:
Blend to a smooth powder
Add 1/3 c oil
Blend again to a smooth paste

In a mixer:
Cream butter and the almond mixture
Add 6 eggs one at a time.
Add almond extract, vanilla  and  rosemary.

Vigorously fold in the dry ingredients.

Bake in a 9-inch prepared cake pan at 350 for 50-60 minutes, or until a toothpick comes out clean. Cool 30 minutes and invert to cool completely. 

3 oz. brown butter 
1 t. orange flower water
1 t vanilla extract
2 T milk
About 1 ½ c powder sugar

Combine into a smooth thick pourable glaze. Spread on top of the cooled cake.

Friday, February 21, 2014

Chocolate Brioche Bread Pudding

Chocolate Brioche Bread Pudding

12 c. cubed brioche (about one loaf with crust)
3 c cream
1 c milk
16 oz. bittersweet chocolate (55-65%), chopped into almond size pieces
1 c sugar
2 eggs
6 yolks
1 T. vanilla extract
¼ t. salt
1/3 c brandy (opt.)

Lightly toast cubed brioche and  Cool in a medium sized bowl.

In a heavy bottom non-reactive pot, combine the cream, milk, sugar and 8 oz. of the chocolate. Gently heat the mixture, whisking until the chocolate melts.  Temper the hot mixture into the eggs. Add the vanilla, brandy, and salt. Pour the chocolate mixture over the bread. Stir to combine and let rest for one hour.

Pour the bread pudding mixture into a buttered 9x13 baking dish.

Bake at 325 for 30 minutes. Carefully, fold in the remaining chocolate (most of the chocolate can be on the top half of the bread pudding). Continue to bake for 30 more minutes.

*Serve warm with vanilla bean whipped cream