Raiding Grandma's recipe box

 vintage recipes

If you are a fan of Southern barbecue, you are probably familiar with the side dishes that are must-have accompaniments like baked beans, macaroni and cheese, coleslaw, and potato salad. One North Carolina pitmaster is shaking things up at his popular restaurant. Matt Register, proprietor of Southern Smoke BBQ in the tiny town of Garland, raids his grandmother's recipe box - plus a few vintage cookbooks - to up his side dish game.

The well-worn books he uses to find forgotten delights like succotash and okra stew include a volume of the Woman's Institute Library of Cookery (dating back to the early 20th century) and A Taste of Central New York (a nod to his wife's Italian heritage). Register also raids a treasure trove of hundreds of his grandmother's handwritten recipes. "You can tell she liked a recipe if she wrote 'good' or 'great' on the recipe card," he says. 

The chef doesn't always make the recipes as written, frequently preferring to tweak them to coax more flavors out of the ingredients. Take his creamed corn side dish, for instance. He started with his grandmother's recipe, which he found overly sweet. His version switches it up by adding brown butter, garlic and fresh basil. "Basil, especially in the summertime with fresh vegetables and salt, is perfect," he says. 

I need to dig around in my recipe box to find the escalloped pineapple recipe (similar to this one in the EYB Library) that was given to me by my friend's grandmother, who lived to be 106. It's somewhat like a pineapple-heavy bread pudding, although with fewer eggs and a lot more butter. It's a Southern classic often served at Thanksgiving. Have you unearthed any favorite vintage recipes, either from an old book or handed down recipe card?

Featured Cookbooks and Recipes

Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection?  You can do this even if you have a free membership! 

Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your Bookshelf. (Make sure that you are signed in first.)

All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf.

Happy cooking and baking everyone!

 

Member Photo of the Week:

Limoncello Cupcakes from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan

Photo submitted by our own Jenny. Have you uploaded any of your own photos yet? Learn more!

 

 

From Blogs:

Apple Cider Cinnamon Buns from indexed Savory Simple

 

 

From Cookbooks:

6 recipes from Dinner & Party: Gatherings Suppers Feasts by Rose Prince

Enter the Dinner & Party WORLDWIDE GIVEAWAY!

 

5 recipes from A Grandfather's Lessons: In the Kitchen with Shorey by Jacques Pépin

Enter the A Grandfather's Lessons GIVEAWAY! (US only)

 

10 recipes from Cakes by Melissa: Life Is What You Bake It: 120+ Recipes for Cakes, Icings, Fillings, and Toppings for Endless Flavor Combinations by Melissa Ben-Ishay

Enter the Cakes by Melissa GIVEAWAY! (US/CAN only)

 

9 recipes from Eat Right: The Complete Guide to Traditional Foods, with 130 Nourishing Recipes and Techniques by Nick Barnard

Enter the Eat Right GIVEAWAY! (US only)

Feeling the absence in the leftovers

 leftover spaghetti tortilla

When I was growing up, Sunday supper at my grandparents' farm was all but mandatory. Portions were substantial, dessert always provided, and leftovers packaged and sent home to various households. The act of cooking for others - whether it be your own family, for friends, or even for strangers - is entrenched in cultures worldwide. 

Food writer Jay Rayner embraces this outlook, but recently, his family has undergone a change. One of his children has left home, and the absence is felt in many ways. One of these is that there are more leftovers than before. In a column in The Guardian, Rayner addresses the transformation this will bring, while also nodding toward the cultural influences that have led him to make "too much" food for nearly every meal. 

Rayner recounts a tale to which many of us can relate. A lot of us have a mother or grandmother who grew up through extremely lean times, when a full belly at the end of the day wasn't a guaranteed outcome. When these women had families of their own in richer, more stable times, their tables often overflowed with food - a reflection of "victory over the odds that had been stacked against her" according to Rayner. 

Even though he realizes that someday he will adjust the quantity of his food output, Rayner doesn't think it will lead to a radical change in his cooking. He says, "in time, I'll learn to cook for three, not four. But I can't pretend. Restraint just isn't a skill I ever really wanted to acquire. I don't ever want to be the person who cooks only enough." 

Photo of  Claire Thomson's leftover spaghetti tortilla from The Guardian Cook supplement

Prime - The Beef Cookbook by Richard H. Turner

In Prime: The Beef Cookbook, Richard H. Turner, the king of meat, shares 150 recipes devoted to meat cookery. Turner was trained by the Roux brothers, Pierre Koffmann and Marco Pierre White - and now his talents are present in several of London's restaurants - Pitt Cue Co., Hawksmoor, Foxlow and more - as well as being one half of Turner & George - the best-quality butcher/supplier of British rare breed meat. He is also the man behind the famed Meatopia festival.

There are so many recipes in this title that appeal to me (remember, I'm not the biggest beef lover by any means) - Burmese Beef Curry, Bone Marrow Dumplings, and Sichuan Beef. Turner's vault of experience is spread throughout the pages between recipes and photographs that may tempt even the die-hard vegetarian. I was so gobsmacked by this book that I had to buy Hog and Pitt Cue Co and I love them all! That statement is high praise as I am typically not a fan of meat-centric cookbooks - Turner, however, is an exception. 

The publisher, Mitchell Beazley, is sharing the tempting steak recipe below with our members as well as providing three copies of this book in our contest. Be sure to scroll to the bottom of this post to enter - open to US Eat Your Book members.

 

Butter-fried steak with golden garlic

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This is old-school French cookery at its best. If you can find grass-fed butter, then use it - evidence is mounting that grass-fed butter is healthier than intensively farmed butter, and it's certainly better 
for you than margarine or oil.

 

  • 2 x 500g (1lb 2oz) bone-in steaks such as T-bone or prime rib, cut 3-4mm (about 1/8 inch) thick
  • 50g (1¾oz) beef dripping
  • 125g (4½oz) unsalted butter
  • 4 thyme sprigs
  • 2 garlic bulbs, cloves peeled
  • 1 rosemary sprig
  • Maldon sea salt flakes and freshly ground black pepper

Season the steaks all over with salt and pepper.

Heat the dripping in a large cast-iron skillet or frying pan. When it has melted and is foaming, add the steaks and cook over a high heat until crusty on the bottom, about 3-4 minutes. Turn the steaks and add half the butter, the thyme, garlic cloves and rosemary to the skillet.

Cook over a high heat, basting the steaks with the foaming butter, garlic and herbs, turning once more and adding the remaining butter. Cook until the steaks are medium-rare, 3-4 minutes longer. Transfer the steaks to a chopping board or plate and allow to rest for at least 10 minutes, preferably longer.

Remove the herbs and keep frying the garlic until golden and soft. Cut the steaks off the bone, then slice the meat across the grain and serve with the meat resting juices poured over and the fried garlic cloves.

 

The publisher is offering three copies of this book to EYB Members in the US.  One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 20th, 2017.

 

This chef is tired of over-the-top food

Night+Market cookbookWhen food crazes include rainbows, unicorns, and mash ups of foods, it's safe to say that over-the-top is definitely in style. However, that's no longer the philosophy of Los Angeles chef Kris Yenbangroom, who is set to open his third restaurant. When he first opened his place, called Night+Market, he admits he had a "heavy hand" when it came to flavors. Over time, he says he has become more confident in his cooking, and now opts for more restraint. "I don't want to blow people's minds every second," he says. "Especially these days, a lot of attention is given to how over-the-top and crazy stuff is. Honestly, I'm just interested in being a good neighborhood spot."

The chef, who was born in the US but who spent a significant portion of his childhood in Thailand, is known for creating spicy, sharp Thai party food. Yenbamroong strips down traditional recipes to wring maximum flavor out of minimum hassle. He is releasing his first cookbook, which is named after his restaurant (watch this blog for an upcoming promotion and review). Night+Market is the story of his journey from the Thai-American restaurant classics he grew eating at his family's restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. Despite its inspiration, the book is not about cooking in Thailand; rather it's about making Thai food where you live. Most of the ingredients can be found in regular supermarkets. 

All the recipes in the cookbook are the actual ones used at the restaurant. "We have 400 covers a day, and we only have like 45 seats," Yenbamroong says. "That's a lot of turns. So in order to do that with a small kitchen, you have to make it pretty simple and as efficient as possible. And we put it in the book that way."

Tree of Life - Joy E. Stocke & Angie Brenner

When Tree of Life authors' Joy Stocke and Angie Brenner first met in a small resort town on the Mediterranean coast, they discovered a shared love of history, literature, and local food traditions. The two set off on a cultural adventure tour of Turkey that spanned ten years. Later, upon returning home to their respective American kitchens, they recreated the flavors of Anatolia and incorporated them into the food they cooked every day for themselves, family, and friends.

Based on the memoir Anatolian Days and Nights (which I just ordered on Kindle to start reading), Tree of Life: Turkish Home Cooking shares more than 100 approachable recipes inspired by Turkish food traditions found in the authors' travels. These thoughtful adaptations of authentic dishes draw on easily accessible ingredients while keeping true to traditional techniques. Recipes include Circassian chicken, Carrot hummus with Toasted fennel seeds, Spice-route moussaka, Weeknight lamb manti, Stuffed grape leaves, and Black Sea hazelnut baklava.

Beautiful photographs are peppered throughout the book along with interesting headnotes that make Tree of Life a wonderful read as well as a lovely cookbook. Special thanks to Burgess Lea Press for sharing the recipe for Tomato and walnut salad with pomegranate molasses with us today along with offering three copies for our contest open to EYB members in the US and Canada. Be sure to scroll to the bottom of this post to enter.

Tomato and walnut salad with pomegranate molasses
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Serves 4

The walnut tree and its luscious, oil-rich fruit can be traced back to Mesopotamia as early as 2000 BCE. Today, Turkey is among the world's top producers of both tomatoes and walnuts. Turkish cooks have long understood that pairing sweet yet acidic tomatoes with buttery walnuts make a delicious marriage of cultures.

This salad works with any fresh tomatoes in season, but it's more decorative with a mix of heirloom tomatoes in different sizes, hues and flavors. Add it to your meze table or serve as a side dish.

½ cup (60 g) coarsely chopped walnuts
3 medium red tomatoes, coarsely chopped
1 tablespoon pomegranate molasses
¼ cup (60 ml) extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup (25 g) coarsely chopped flatleaf parsley


Put the walnuts in a single layer in a medium skillet over moderate heat. Stir the nuts continuously for 2 to 3 minutes until they become fragrant and turn a rich golden-brown. Set aside to cool.

Cut the tomatoes into bite-sized pieces and put them in a nonreactive serving bowl. If there is any tomato juice left on the cutting board, add it to the bowl.

In a separate small bowl, whisk together the pomegranate molasses, olive oil, salt and pepper.

Add the walnuts and parsley to the tomatoes and gently fold to combine. Drizzle the dressing over the salad and gently toss again to mix. Finish with a few more grinds of black pepper, if desired.

Recipe excerpted with permission from Tree of Life, published by Burgess Lea Press. February 2017. Photo credit Jason Varney

The publisher is offering three copies of this book to EYB Members in the US and Canada.  One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 19th, 2017.

Melissa Clark on how to create the perfect recipe

Melissa ClarkPopular food writer Melissa Clark is no stranger to recipe development. She creates recipes for her column in The New York Times and other publications, plus she's written or co-written nearly 40 cookbooks. In a recent interview with The Cut, she explains her process for creating the perfect recipe

The first step involves inspiration. Clark says she she sometimes begins with a thought like, "Oh, wouldn't it be fun to add pancetta to gougères?" She'll think about the ways that adding bacon to cheese puffs might make it more delicious, asking questions such as, "do you stuff bacon in the middle, do you chop it up really finely, or do you use bacon fat instead of some of the butter?"

Once the idea is firmly in place, the hard labor begins. Clark says she relies heavily on her recipe tester, although she also pitches in to make and re-make the dish. She admits that she rarely gets something right on the first try, and that the recipe usually requires tweaking along the way. Clark says that she averages four tests per recipe, and that she writes about 65 recipes per year for the newspaper column.

When she goes to restaurants, Clark likes to choose the dish that seems least likely to be successful, theorizing that if the dish works, she will learn more from that than by ordering a more traditional menu item. As for her favorite food indulgences, Clark admits to liking a decidedly non-gourmet food. "I really do love Cheetos, like really badly," she says.

Cooking for good

Guy Fieri and Jose Andres

No doubt you have heard about the devasting fires in northern California, and the dire situation facing the residents of Puerto Rico following Hurricane Maria. What you might not have known is that two celebrity chefs have jumped in to help the people affected by those disasters. With all of the bad news being reported in recent weeks, it's heartwarming to learn that chefs are among the first to respond.

In Puerto Rico, chef José Andrés has led efforts by the nonprofit World Central Kitchen to help feed those left homeless and otherwise adversely affected by the deadly storm that swept across the small island, home to nearly 3.5 million people. As of last week, World Central Kitchen had served over  450,000 meals to families, an average of 50,000 meals produced per day. You can follow the progress of the organization with the hashtag #ChefsForPuertoRico on FacebookTwitter, and Instagram.

Turning to California, we learn that Santa Rosa resident Guy Fieri is firing up his barbecue smoker to provide over 3,500 meals to first responders and those evacuated from their homes. Fieri and his family were among those evacuated from their homes due to the massive wildfires. "We had to evacuate at two in the morning, and we grabbed what we could, taking pictures off the wall as fast as we could. Jumped in the truck, loaded in the dogs, and away we went," the chef told television station KQED.  Fieri has lived in Santa Rosa since the 1990s, and opened his first restaurant, Johnny Garlic's, there in 1996.

JapanEasy - Tim Anderson - Recipe and Giveaway

JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home by Tim Anderson offers an introduction to the world of Japanese cooking via some of its most accessible dishes. Anderson's first book Nanban is killer, you can find more information on that title on my Friday Flashback.

In his new title, Anderson shares everything we need to know to make authentic Japanese food at home which, in turn, eliminates all the reasons ("excuses") that we come up with for not doing so. The photos are killer, the instructions spot on and the recipes and diagrams will have us all whipping out gyoza (including making our own wrappers) in no time.

Fried prawns with shichimi mayo, Japanese fried chicken, the Best miso soup, and Crab cream croquettes are a few examples of what you will find here. Also included are Sushi, Sukiyaki, Hot Pots and more with tips, tricks and Anderson's expertise to guide us.

Thanks to Hardie Grant for sharing the Curry udon recipe with our members and for providing three copies of this book in our contest below.

Curry udon (Kare udon)
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Serves 4

Difficulty: Supremely not difficult

Japanese curry and udon: a comfort food power couple. The addition of curry to hot udon doubles down on its warming, satisfying qualities - I love all kinds of udon, but this may be my favourite.

  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 1 green chilli, very finely chopped
  • 2 garlic cloves, very finely chopped
  • 1 red (bell) pepper, diced
  • 60 g (2 oz / 1/2 stick) butter
  • 6 tablespoons plain (all-purpose) flour
  • 45 g (1 3/4 oz) Madras curry powder (you can use hot or mild, or a combination of both)
  • 2 tablespoons garam masala
  • 1.2 litres (41 fl oz / 5 cups) chicken or beef stock, dashi, or any combination of the three
  • 4 tablespoons soy sauce, or more to taste
  • 4 tablespoons ketchup or Tonkatsu Sauce (see below)
  • salt
  • 1 sweetcorn cob, or 150 g (5 oz) tinned sweetcorn
  • 4 portions of udon noodles
  • 2 spring onions (scallions), finely sliced
  • 4 eggs, poached or soft-boiled
  • pinch of dried chilli flakes (optional)
  • 40-50 g (1 1/2 -2 oz) red pickled ginger (optional)
  • 50 g (2 oz) Cheddar cheese, grated (optional - but it's DELICIOUS)
  • toasted sesame seeds

Method

Heat the oil in a saucepan over a medium heat and add the onion. Cook until lightly browned, then add the chilli, garlic and red pepper. Continue to cook until the garlic has softened and the pepper has started to brown.

Remove the veg from the pan with a slotted spoon and reserve. Add the butter to the pan and let it melt, then whisk in the flour. Cook until the roux turns a light golden brown, stirring constantly. Add the curry powder and garam masala, reduce the heat to low and cook for a few minutes, stirring frequently. Add the stock or dashi in a thin stream, whisking constantly to prevent lumps, and bring to the boil. Add the soy sauce and ketchup or tonkatsu sauce and reduce to a simmer.

If using a sweetcorn cob, blanch in boiling water then cut off the kernels, or heat up the tinned sweetcorn in a saucepan or the microwave.

Cook the udon according to the package instructions, then drain and portion into deep bowls. Pour over the curry broth and top with the sweetcorn kernels, sautéed onion and pepper mixture, spring onions, eggs, chilli flakes, pickled ginger, cheese, if using, and sesame seeds.

Tonkatsu sauce 
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Makes about 600ml (20 FL OZ / 2 1/2 Cups)

Variations on this tangy-sweet, fruity-savoury, Worcestershire-like brown sauce - an essential flavour in dishes like okonomiyaki, takoyaki, tonkatsu and yakisoba - are incredibly common in casual modern Japanese cooking. I was running a cooking class a while ago in which I taught the students how to make this, and one of them said, upon tasting it, 'Oh! You taught us how to make brown sauce.' And so I did - tonkatsu sauce's flavour is remarkably British, sitting somewhere on the flavour spectrum between HP and Branston Pickle, but it has a few Japanese flourishes to enhance umami and sweetness. It also has a delightful affinity with mayonnaise.

By the way, there's no need to get too nerdy about this, but generally speaking this sauce should be made a little sweeter for okonomiyaki (more sugar), more acidic for tonkatsu (more vinegar/Worcestershire sauce), and thinner and more savoury for yakisoba (more soy sauce/Worcestershire sauce).

  • 200 ml (7 fl oz / scant 1 cup) Worcestershire sauce
  • 4 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons dark brown sugar
  • 1 1/2 tablespoons vinegar (malt or rice, or a mixture)
  • 1/2 onion, finely chopped
  • 8 dates or about 3 tablespoons raisins, chopped
  • 1/2 Granny Smith apple, peeled and grated
  • 1 teaspoon hot mustard (English, Chinese or Japanese)
  • big pinch of garlic powder
  • big pinch of white pepper
  • 200 ml (7 fl oz / scant 1 cup) tomato ketchup

Method

Combine the Worcestershire sauce, soy sauce, mirin, brown sugar, vinegar, onion, dates or raisins, and apple in a small saucepan and bring to a simmer. Cook for about 10 minutes, until the onion and dates or raisins are very soft. Add the mustard, garlic powder, white pepper and ketchup, transfer to a blender, and purée until smooth (then pass through a sieve if you want it really smooth).

Keep in an airtight container in the fridge indefinitely. PRO TIP: This is the best possible condiment for a sausage or bacon bap.

Recipe excerpted with permission from JapanEasy by Tim Anderson, published by Hardie Grant Books September 2017, RRP $29.99 hardcover.

The publisher is offering three copies of this book to EYB Members in the US.  One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 17th, 2017.

Gâteaux - Christophe Felder & Camille Lesecq


Gâteaux: 150 Large and Small Cakes, Cookies, and Desserts
by Christophe Felder and Camille Lesecq is a masterpiece of pastry. This book is stunning and is on par with Felder's other titles such as Patisserie: Mastering the Fundamentals of French Pastry

Every page of Gâteaux invites a world of inspiration from stunningly perfect pastries, step-by-step technique photographs, detailed instructions and photos as lovely as the cake on the cover grace every page of the book.

Pastry level ranges from a Walnut and pecan sponge and Breton butter cookies to a spectacular Saint Honoré cake or Toulouse violet macaron cake with mixed berries.

The publisher, Rizzoli, is sharing the Bee sting cake recipe with our members today as well as providing one copy of this book to our members in the US. Be sure to enter our contest at the bottom of this post.

 

Bee sting cake (Alsace-lorraine) 
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This cake shares some characteristics of the Tarte Tropézienne, a specialty of St Tropez, but I'm pretty certain that the recipe is considerably older.  If you choose to give it a hint of 
the sunny south, flavor the pastry cream filling with orange flower water. In that case, do prepare it a few hours ahead so that the aromas can develop fully.

prep: 25 minutes
chill and freeze: 4 hours
cook: 20 to 25 minutes
serves 8 to 10

Simple brioche dough

  • 4 cups (1 lb. 2 oz. / 500 g) all-purpose flour, plus extra for the work surface
  • 1 ½ cakes (1 oz. / 30 g) fresh yeast
  • ¼ cup (2 oz., 50 g) sugar
  • 2 teaspoons (10 g) salt
  • 6 eggs
  • 2 2/3 sticks (10 oz. / 300 g) unsalted butter, softened and diced

Pastry cream

  • 1 cup (250 ml) whole milk
  • 1 ¼ teaspoons (3 g) skimmed powdered milk
  • ½ vanilla bean, seeds scraped
  • Scant ¼ cup (2 oz. / 60 g), about 3
  • ¼ cup (2 oz. / 60 g) sugar
  • 2 ½ tablespoons (1 oz. / 25 g) cornstarch


Bee sting cream

  • 2 ½ sheets (5 g) gelatin
  • 9 oz. (250 g) pastry cream
  • 1/3 cup (2½ oz. / 75 g) egg whites, about 2 ½
  • 2 tablespoons (1 oz. / 25 g) sugar
  • 2 teaspoons (10 ml) kirsch
  • 1/3 cup (90 ml) whipping cream, whipped to firm peaks
  • Almond-honey topping
  • Scant 1/3 cup (3½ oz. / 100 g) multi-floral honey
  • ½ cup (3 ½ oz. / 100 g) sugar
  • Finely grated zest of 1 unwaxed orange
  • 6 tablespoons (3 oz. / 90 g) butter
  • 1 cup (3 ½ oz. / 100 g) sliced almonds

Equipment: A 9-inch (23 cm) pastry ring or cutter

Make the brioche

1. Pour the flour into the bowl of a stand mixer fitted with the paddle beater (or dough hook). Place the yeast on one side of the bowl and the sugar and salt on the other. Begin kneading at low speed as you add the eggs, one by one.

2. Increase the speed to high. Gradually add the diced butter and knead for a further 10 minutes, until the dough is smooth and pulls away from the sides of the bowl.

3. Cover the bowl with a clean cloth and refrigerate for 2 hours.

4. Dust the work surface lightly with flour. Weigh out 1 lb. 2 oz. (500 g) of the brioche dough, and roll it to a 9 ½-inch (24 cm) disk that is ¾ inch (2 cm) thick.

5. Cover with plastic wrap and return to the refrigerator while you proceed with the recipe. Use the leftovers to make yourself a small brioche!

Make the pastry cream

1. Bring the milk, powdered milk, and half vanilla bean and seeds to a boil in a saucepan over medium heat.

2. In a mixing bowl, whisk the egg yolks with the sugar until very smooth. Sift the cornstarch and carefully incorporate until smooth. Whisk a little of the hot milk into the mixture. Gradually pour in the remaining milk, whisking to combine. Return the liquid to the saucepan and cook over low heat, stirring constantly, until the mixture comes to a simmer. Remove from the heat.

3. Immediately transfer to a mixing bowl and press a sheet of plastic wrap over the surface to prevent a skin from forming. Place in the refrigerator until cooled.

Make the bee sting cream

1. Soften the gelatin in a bowl of very cold water.

2. Whip the pastry cream briskly for 2 minutes until very smooth

3. Make the meringue: whisk the egg whites with the sugar until they hold a soft peak. Squeeze the water from the gelatin sheets. Warm the kirsch slightly in a saucepan or in the microwave oven and dissolve the gelatin in it. Spoon some of the pastry cream into the kirsch-gelatin mixture and whisk briskly. Scrape into a large mixing bowl and whisk in the remaining pastry cream. With a flexible spatula, fold in the meringue. Carefully fold in the whipped cream.

Make the almond-honey topping

1. Place a sheet of parchment paper on the work surface and have another sheet at hand.

2. In a saucepan over medium heat, heat the honey and sugar. Stir in the orange zest.

3. Stir in the butter and bring to a boil. Allow to boil for 1 minute.

4. Stir in the sliced almonds and mix to coat them well.

5. Pour the almond-honey mixture over the parchment paper and cover with the second sheet. With a rolling pin, roll it to a thickness of 1/8 inch (3 mm). Place in the freezer for 30 minutes.

6. Peel off the top layer of parchment paper and cut out a 9-inch (23 cm) disk. Return it to the freezer.

To assemble 

1. Place the firm almond-honey topping over the brioche dough disk. (If it is not firm enough, return it briefly to the freezer.)

2. Allow the dough to rise at room temperature for 1 hour 30 minutes.

3. Preheat the oven to 375°F (200°C).

4. Bake for 20 to 25 minutes, until the sides and base are golden.

5. Allow to cool on a rack.

6. Cut the brioche in half horizontally. Spread a ½-inch (1 cm) layer of bee sting cream over it and place in the freezer for 30 minutes, until firm. Place the upper half of the brioche with the topping over the cream, pressing lightly so that it holds together. The cake is ready to serve!

 

The publisher is offering one copy of this book to EYB Members in the US.  One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 17th, 2017.

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