SPICY OVEN-ROASTED PLUMS
Several years ago I was looking for a recipe to take advantage of our bumper crop of plums, and came across a recipe similar to this. After tweaking a bit, I have come up with a very versatile version that my family and friends love. Season with ground white pepper and use it as a side dish for pork or chicken. Sprinkle with toasted almonds and spoon it over vanilla bean ice cream, angel food, or pound cake for dessert! Play around with the spice combination by adding cloves, allspice, or cayenne. Be adventurous!
Provided by JJOYB53
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
- Place the plums, cut-side up, in a single layer in the baking dish.
- Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
- Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).
Nutrition Facts : Calories 112.7 calories, Carbohydrate 19.1 g, Fat 3.7 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 3.1 mg, Sugar 16 g
BAKED PLUMS ON BRIOCHE
This comes from the Guardian Weekend. I love brioche and I love plums, so what better than to combine them. If you want to make your own brioche there are plenty of recipes here on zaar, if you want it to be less 'hassle' buy it from the supermarket.
Provided by -Sylvie-
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat your oven, 200C/400F/Gas Mark 6.
- Butter both side of each slice of brioche and place them on a baking tray.
- Place the plums, skin side down, on the brioche.
- Place a tiny drop of butter on each plum and dust with sugar.
- Bake until brioche is slightly toasted, 10-12 minutes.
- Serve warm or hot, to make it extra special serve with a little pouring cream.
BEST BRIOCHE FRENCH TOAST
Probably the best French toast ever. Finishing it in the oven ensures that even thick slices are not runny or underdone. Browned butter also adds a nutty, caramel twist to the usual maple goodness.
Provided by ABC123
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
- Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
- Bake in the preheated oven until puffed, 8 to 10 minutes.
- Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.
Nutrition Facts : Calories 731.5 calories, Carbohydrate 79.7 g, Cholesterol 338.9 mg, Fat 36.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 15.3 g, Sodium 721.4 mg, Sugar 33.4 g
MAMA'S TEAR & SHARE BRIOCHE
This is our family recipe for brioche. I make it in a cake tin so we can tear of individual pieces...have a look at the photos to see what I mean ;) This recipe is very easy to make & only has a few ingredients! If you don't have any vanilla sugar, put 1 or 2 vanilla pods in an airtight container with a bag of granulated sugar. I also have a Chocolate Tear & Share Brioche recipe.....
Provided by Um Safia
Categories Yeast Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes.
- Sift the 1oz of flour into the milk & yeast mix, add the 1 tsp of sugar & mix well. Leave to stand in a warm place for 10 mins or until frothy (will look a little like mousse!).
- While the starter is standing, sift the flour & salt into a mixing bowl. Add the vanilla sugar then rub in the butter. ( rub in method - rub the butter into the flour to create 'bread crumbs' - like you do with short crust pastry)).
- When the starter is frothy, whisk in the 2 eggs. When the eggs are fully incorporated, pour the mixture into mixing bowl & stir the ingredients until they come together to form a ball.
- Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky.
- Place the dough on a lightly floured dish or tray, cover & let rest in a warm place for around 90 minutes or until roughly doubled in size.
- When doubled in size, knead the dough again for another minute - just to knock the air out a bit.
- Dust a work surface with flour then divide the dough into 12 equal pieces ( cut dough into quarters then cut each quarter into thirds).
- Lightly grease a baking tin then place the balls inside - 3 in the middle of the tin & 9 around the edges - make sure there are spaces in between.
- Place in a preheated oven at 230 c for around 18 minutes. Start checking the brioche at 15 minutes, remove from oven when pale gold all over.
- Remove from tin & allow to cool.Put the icing sugar in a bowl and slowly add a tiny bit of hot water at a time, until you have a thick icing that you drizzle over the brioche. Slowly drizzle the icing over the brioch until it is almost covered.
- Tear off a piece when you want & enjoy!
Nutrition Facts : Calories 160, Fat 5.1, SaturatedFat 2.9, Cholesterol 46.3, Sodium 112.8, Carbohydrate 24.7, Fiber 0.7, Sugar 7.8, Protein 3.7
BRIOCHE BUNS
We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork
Provided by Jennifer Joyce
Categories Side dish
Time 35m
Yield Makes 16 small buns or 12 larger ones
Number Of Ingredients 8
Steps:
- Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy - this is how you know the yeast is working.
- Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.
- Use your hands to mix it into a sticky dough - don't worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.
- Knead the dough for 10 mins by stretching it on the work surface - it will still be very sticky at this stage but don't be tempted to add too much flour.
- The dough is ready when it feels soft and bouncy - this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.
- Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
- Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
- Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.
Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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