bastille day brioche for mlle mica
In her honor this Bastille Day, I am posting a picture from my holiday breakfast this morning of toasted brioche from Almondine with homemade butter, and a sour cherry jam and a blueberry jam I made this morning, letting them cool while I whipped unhomogenized cream.
I’ve sliced the rest of the brioche, and taken the butter, jams, and cream into the office, so we’ll see what the PopTech Brooklyn crew thinks of them—both jams are very easy and will take about twenty minutes, a pleasant morning or Sunday afternoon activity.
For the cherries, buy and pit a pint of sour cherries (or a pint of blueberries), put them in a large pan with 1/8 cup granulated sugar, stir occasionally while simmering for twenty minutes (you may wish to boil off the remaining liquid over high for a few minutes at the end). Let cool for at least 15 minutes; either jam will keep for about a week chilled.
Happy Bastille Day!
Related posts:
- comfort in baked potatoes
- heirloom cucumber and shoots of corn
- kthread spins: cloudberry jam sandwich
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Posted by Kristen Taylor on Tuesday, July 14th, 2009, 9:50 am * Filed in Food, holiday. * Tags: bastille, blueberry, brioche, cherry, cream, day, jam, kristen, kthread, sour, taylor, toast. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.
July 14th, 2009 at 10:45 am
Wow, I had no idea that such fancy jam was so easy to make. What a fantastic Bastille day breakfast, so much more exciting than the actual holiday itself.
When Marie-Antoinette suggested that the peasants eat brioche, I’m pretty sure that she didn’t mean something as fancy and beautiful as your creation.
July 14th, 2009 at 12:28 pm
Oh, thank you, I like to think that she wouldn’t have shared (that seems in keeping with her character). Do squeeze a little lemon at the end to brighten it, but it’s a wonderful way to use fruit a few days after a market—