It isn’t imperative that you actually moor yourself above the pot to stir constantly, but the further this sweet, fragrant jam cooks down, the stickier it gets, so don’t forget about it. Smear it on toast or sandwiches, or if you’re feeling daring, scoop it onto vanilla or olive oil ice cream for dessert.
Read more about this recipe at hogwash.
The secret to this bread? Knead the dough for 2 minutes, let it rest, then knead again for 3 minutes. Letting the dough rest allows the gluten to relax, making a smoother dough.
Read more about this recipe at Steamy Kitchen.
Whole Wheat And Almond Brioche
Whole Wheat And Almond Brioche
Whole wheat pastry flour and a bit of almond meal add nuttiness and the resulting dough is heavier than some brioche, but has a light crumb that isn't dry or undercooked.
Read more about this recipe at Cook & Eat.
French Dubonnet is considered an aromatic wine, and while usually drunk straight on the rocks, it makes for one heck of a drink when mixed with gin.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
