Toasted pain d'épice with kumquat marmalade butter from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 332) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on February 01, 2016

    Make sure to sift the flour and blend well as it tends to clump easily. Pictures here: https://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?do=findComment&comment=2044497

  • fprincess on January 23, 2012

    Always great. I noticed that the pain d'epices tastes better after a few days. I now use allspice instead of cloves which are a pain to grind (since clove oil damages plastic). Toasted, the pain d'epices tastes fantastic.

  • fprincess on October 19, 2010

    Nice flavor. Light texture. Used spices and honey that I bought during a trip to St Lucia in the Caribbean (nutmeg, ginger, cinnamon).

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