Rye Pecan Carrot Cake with Cream Cheese Frosting

When it comes to cooking, I find joy in creating complexity out of the most simple and base ingredients. Take carrots, for example. A boring carrot stick is something you pass by on your weekly grocery run in the produce aisle. Orange, stiff, sometimes with carrot top still intact (in which case, a no-waste carrot top recipe, here). A long ways from extraordinary. But when I think of  a well-made carrot cake, my eyes can’t help but twinkle, my mouth salivates. The marriage between sweet, earthy, and spicy undertones signifies a TRUE carrot cake, not disguised by extreme amounts of sugar, as they usually are. The colors of the cake itself remind me of the beauty of fall – orange from the carrots, brown from cinnamon and brown sugar, purple and mossy green from the rye.

Too often, carrot cake is done a disservice. Fatty and sugary sweet isn’t the cake I dream of. If it comes out of the pan shiny, covered in grease and oil, then you know it’s not done right. The texture should be moist, but grainy too. It should be fluffy and crumbly. My favorite way to make it is to keep the carrot shreds long, so that they break up the cake and are featured in their own right, rather than disappear into the flour, overshadowed by bread. With this recipe modified from East of Kitchen, I was able to create such a cake for a Friendsgiving gathering, with plenty of left-overs to boot.

It’s time to do carrot cake justice.

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For the cake:

Ingredients:

  • 2 cups pecans, roughly chopped
  • 5 cups carrots, peeled and coarsely grated
  • 4 cups Bob’s Red Mill Stone Ground Rye flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 4 tsp cinnamon
  • 8 large free-range eggs
  • 2.5 cups granulated sugar
  • 2 cups coconut oil
  • 3 tsp pure vanilla extract

The Process:

  1. Preheat the oven to 350F.
  2. Grease two 9-in cake pans and line the bottom with a circle of baking paper and grease that, too.
  3. In a large bowl, combine the rye flour, baking powder, baking soda, cinnamon and set aside.
  4. In the bowl of your stand mixer, beat the eggs until frothy, about 3-4 minutes on medium speed. Add the sugar one tablespoon at a time and beat until the batter has thickened.
  5. With the mixer running on medium speed, add the coconut oil in a slow and steady stream.
  6. With the mixer set on low speed, add the flour mixture, and mix just until combined.
  7. Dump the grated carrots and the pecans in the batter and incorporate with the aid of a spatula.
  8. Pour the batter into your prepared pan and bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean.
  9. Allow to cool on a wire rack completely before removing to a cooling rack. When it is completely cooled, cut lengthwise through the middle with the aid of a serrated knife.

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For the Cream Cheese Frosting:

Ingredients:

  • 1 stick unsalted butter, at room temperature
  • 16 oz. cream cheese, at room temperature
  • 3 cups powdered sugar, sifted
  • 2 tsp pure vanilla extract
  • 3 tsp lemon zest

The Process:

  1. In the bowl of your stand mixer beat the butter and cream cheese on low speed until everything is blended.
  2. Add the powdered sugar one tablespoon at a time, with mixer running on low, until everything is incorporated and smooth. Beat in the vanilla and zest.
  3. Refrigerate at least one hour prior.

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To assemble the cake:

  1. Place the first cake layer on a serving plate.
  2. Wrap wax paper around the circumference of the cake to create a tall wall to support the building of the cake.
  3. Spoon 2 tsp of milk over the cake. This will keep the cake moist.
  4. Spread a layer of the frosting evenly on top, then place the second layer over.
  5. Spoon 2 tsp of milk, and them spread another layer of frosting.
  6. Repeat with the third and fourth layers. Spread frosting evenly on top. There should be more than a fourth of the frosting reserved for the top layer. Reserve a small amount of frosting for the sides of the cake.
  7. Place the cake into the freezer without removing the wax paper. Let sit in the freezer for 30 minutes to an hour.
  8. Remove the cake from the freezer and remove the wax paper. Ice the sides of the cake with a thin layer of frosting. Place in the fridge for at least one hour to allow the frosting to set.
  9. The cake should be ready to eat afterwards. If you wish, decorate with sprigs of rosemary stems.

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Simple Almond Oatmeal

Monday night had us feeling tired after a long work day. Which meant we skipped the Monday night meal prep that usually ensues. We grabbed the left over fried rice from the fridge, and decided to worry about the next day’s lunches later. So when Tuesday rolled around and I was sitting at home, hungry, I was short on meal options for lunch, without the want for preparing. Feeling a bit sleepy, what with the fall weather beckoning both me and the cat back into the comfy bed, I was not about to whip out the cutting board and prepare all sorts of ingredients for a full blown meal.

Taking a cue from the cold and overcast late morning air, I instinctively thought to myself, “Oatmeal!” The easiest thing to prepare with ingredients already at hand in the pantry. Additionally, a poor <s> man’s </s>, woman’s meal, and quite in line with slow living. Here, I share with you the barest of oatmeal preparation guidelines. I wouldn’t call this a recipe per say, since every one already knows what making oatmeal entails. Consider it a reflection of what it took to make myself a meal this afternoon.

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Ingredients

  • 2 cups water
  • 1 cup rolled oats (we buy ours from the bulk section)
  • 1/8 cup brown sugar
  • 1/8 tsp ground cinnamon
  • A handful of almonds (also from the bulk section)

There was no plastic involved in the production of this meal.

The Process

  1. Boil the water on the stove in a medium saucepan.
  2. Once boiling, add the oats. Cook, stirring occasionally, for a total of five minutes.
  3. Remove pan from the heat and add the brown sugar, cinnamon, and almonds. Stir well, to incorporate all the ingredients.
  4. Let sit for two minutes.
  5. Add milk or honey, as you see fit.

If you’re like my grandmother, pour milk into the bowl until the oatmeal resembles cereal … and then some. If you’re like me, eat it plain as can be, enjoying it wholly. It’s a meal that can never be eaten slowly, no matter how late I was running for school. Unlike french fries or chips, the best way to eat oatmeal is by small (tea)spoonfuls . Slowly sneak back underneath the sheets and sidle up next to the cat, staring out into the world outside as you lose yourself in thought; of younger years, of simpler days, of what’s ahead.

Vegetable Dumplings

The quest for hunger-satisfying meat alternatives progresses as we trudge on through this vegetarian challenge. It has been two and a half weeks, not without relapses. I admit to taking the path of least resistance when I was offered a slice of pepperoni pizza at work, and the chicken empanada did not help either. Although neither I nor my husband foresee a long lasting meatless dining adventure, we have decidedly enjoyed discovering new vegetarian recipes together over the course of the past few weeks.

One such scenario where I miserably failed at resisting temptation was when we went out to our favorite ramen place for lunch. The bowl comes with chashu, and though I gave almost half of it to Mike, I still happily digested the first half before deciding that it was enough. I was brainstorming of alternatives to chashu meat, without getting the vegetarian bowl, when I came across this idea: Chashu donations to lucky Mike, and I will simply order a side of vegetarian dumplings to eat with my ramen. Which then had me thinking about vegetarian dumplings, the makings of which could not wait until the next ramen date. So I embarked on a journey to make my own.

Aligned with my practice of avoiding plastic like the plague at the grocery store, I have given up frozen foods for over a year now, amongst other things. Which also means passing up on extremely convenient, pre-made dumpling wrappers that my mother used to get when I was a child. I had to make these dumplings from scratch. Considering my new baking habit, it wasn’t all that foreign to me to make dumplings using flour and water. Off course, one could go the convenient route, but with Mother Nature in mind, I decided to make this recipe in the kindest I knew how.

The Ingredients

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Fresh Dumpling Wrappers

  • 2 cups unbleached all-purpose flour
  • pinch of salt
  • ¾ cup boiling water
Dumpling Filling:
  • Vegetable oil
  • 1 tablespoon minced ginger
  • 1 peeled and minced garlic clove
  • 3 cups shredded cabbage
  • 2 cups chopped mushrooms
  • 1½ cups chopped green onion
  • 1 cup shredded carrots
  • 2 tablespoons soy sauce
  • sesame oil for frying
  • salt and pepper to taste

The Process:

 

  1. While the water is boiling, mix the salt and flour in a bowl. Add the water, and using a stand mixer with a ceramic paddle attachment, mix the water into the flour. It will still be crumbly when you switch to the dough hook, and knead the dough for 7-8 minutes. After kneading the dough, cut the dough in half. Make each half into a round bagel shape but forming it into a ball and then using both thumbs to push a hole through the center. Allow the bagel rounds to rest at room temperature for 20 minutes.
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  2. Meanwhile, cut up all the veggies. Once everything is chopped, heat vegetable oil in a wok. Add cabbage, ginger, and garlic. Stir fry over medium-low heat until cabbage has wilted. Add mushrooms, green onions and carrots, and continue to cook for 5 minutes more. Add soy sauce and a bit of sesame oil to your taste. I typically don’t even add salt and pepper, but you can.
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  3. At this time, the dough should be ready. Using a tortilla press, I shape the dough into small rounds. I then make the dough even thinner using a rolling pin, compressing the dough into a very thin, flat disk. Depending on the consistency of the dumplings that you prefer, you can go as thick or thin as you want. Typically, if I am going to fry the dumplings, I go for a thinner wrapper. If I am going to steam the dumplings, I like a thicker piece.
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  4. Place a scoop of the vegetable mixture in the center of the dough wrapper, and then fold the dough in half. Wet one edge with water, and then fold the other edge over and over again to create the dumpling design.
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  5. You can immediately cook them, but I prefer to lay them out on a tray and place them in the freezer. Once frozen, you can package them in a Tupperware and they can stay frozen for up to a few months.
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When we want to cook them, we just toss them on a hot frying pan, or steam them while the rice is cooking in the rice cooker. This time around, we decided to eat them with a bowl of hot ramen, summer nights notwithstanding.

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Vegetarian Coconut Curry

We’ve kind of took it upon ourselves to create a frugal challenge that requires us to become vegetarian for a week. The progress report: Grocery bills have been less than $40 for two, sufficiently providing three meals per day, seven days a week. Frugal challenges for the win! As if this wasn’t enough, the past few weeks, I’ve indulged myself in an even bigger challenge, one spurred by a visiting 24-year old cousin from Virginia. Her recent visit divulged the fact that she has been pescatarian for two years, in an effort to be non-contributory to the food industry’s ways. I did give up beef one year ago, along similar lines of reasoning, but could not fathom giving up anything more (this fear driven by a love of bacon). But her youth and drive to make a difference was very inspiring. I have a lot of friends who have gone pescatarian. Additionally, I know of two people who gave up meat at 8 years old. If I could be whole-heartedly against plastic, why can’t it be the same of food? I bade farewell to my far-off cousin with the promises of at least trying it. Off course, I decided to time my first week of trials with this month’s frugal challenge of vegetarian meals for one week.

The results are two-fold. Extreme sadness and ill-conceived hunger at all times. Giving up chocolate was easier than this. It’s not like I haven’t gone vegetarian for a week before. It’s just that I’ve never done it knowing there’s possibly of a week (or lifetime) or pescatarianism after. On the other side, experimental recipes galore unleashes an innate happiness that only creation can.

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Before we grocery shop, we always write a list. Firstly, because I am type-A. Secondly, because I despise wasting time in uncertainty. And lastly, to avoid getting any unnecessary items. Especially junk food and snacks! So when we were brainstorming for a week of vegetarian dishes, it was Mike who suggested trying an Indian dish. Some may call us crazy for trying a curry in mid-summer heat, but I wasn’t mad about the results. Plus, any excuse to eat rice is welcomed in my culture.

We’ve made curry before, but usually in the fall and winter, filled with squashes and, well, meat. We decided to try something a little different, with more summery ingredients. This recipe contains a good blend of spices, including bold Cayenne pepper. There’s a kick with every spoonful, balanced by Jasmine rice. It does already contain potatoes though, so if you are bothered at all by endless starches, maybe skip the rice. It tastes just as well as a soup! The carrots was Mike’s addition, and the spinach was mine. As with everything, personalize it however way you wish with your own selection of greens. Our recipe, below:

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Ingredients:

  • 1/3 cup cooking oil
  • 3 heirloom tomatoes, chopped
  • 1 1/2 teaspoon salt
  • 1 teaspoon turmeric
  • 1 tablespoon crushed cayenne pepper 
  • 1 cup water
  • 1 pound potatoes, peeled, and cubed
  • 1/2 pound green beans, trimmed and cut in 1 inch pieces
  • 1/2 cup coconut milk
  • 1 bunch of fresh spinach, washed and chopped

The Process:

  1. In a medium pot over medium-high heat, combine the oil and tomatoes and simmer for four minutes. You don’t want to burn the tomatoes, but you do eventually want their juices to come out. The tomato paste will go a long way with this dish.
  2. Stir in the spices and cook for another 4 minutes.
  3. Add the water and potatoes and bring the mixture to a boil. Reduce the heat to low, cover and cook for about 10 minutes. It may be that you’d need to add more water. Don’t let the dish dry out.
  4. Add in the green beans, cover and cook 5-8 minutes more, or until potatoes are tender.
  5. Stir in the coconut milk and increase heat to medium. Once the mixture comes to a boil, add the spinach and stir, allowing the spinach to wilt, about 15-30 seconds. I personally still like spinach looking vibrantly green. The color makes it taste better, or so I tell myself. Once the spinach is wilted, it is ready. Serve and enjoy!
  6. Optional: Globs of Jasmine Rice on the side, stray rice included.

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Frozen Sweet Latte Recipe

This post may contain affiliate links. Please see my disclosure to learn more.

It’s summer in Southern California, and my frugal self can’t help but turn on the AC once the loft nears 90 degrees Fahrenheit. In a moment of weakness (I blame the heat), we went to our favorite local coffee shop in Santa Ana last Sunday, to reap the benefits of their AC in lieu of turning ours on. Which also is a confession for: we ordered coffee at a coffee shop, something we haven’t done in a while. Despite the regrets of spending $11 in exchange for two hours of AC time (we stayed until closing hour), we were introduced to a splendid drink, which they call the Frozen Sweet Latte.

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Hopper and Burr’s Frozen Sweet Latte

The drink comes from a slushie machine, and while $5.50 a glass seems like a steep price, the joys of sipping one of these babies as icy crystals twinkle on your tongue is indescribable. It’s enough to evaporate any heat wave (well, the AC in the shop helped). Regardless, once we had a taste of their medicine, we just knew we had to replicate it, or at least try. Hence, the sharing of a similar, but slightly different, frozen sweet latte recipe. Without a slushie machine, we made up for their textured ice crystals with a more distinct taste of espresso. Here’s how you could avoid paying for coffee, and sit through another hot afternoon in a blazing room.

Makes 6 servings

Things you need:

    • Blender – You’ll need a blender to mix all this goodness right before serving. Having worked at Jamba Juice for almost two years, a blender was one of the first things to go on our registry. No Annie Banks Mackenzie crying over a blender as a wedding gift here (Father of the Bride fans, anyone?). This is the one we own.
    • Scale – I own this one, because it weighs heavy-enough things for bread-making as well. I also like this because I can toggle between grams and ounces. Mike has this one that he uses for coffee exclusively, which is what we mostly use when measuring coffee bean and water weight. It is especially useful since it has that timer, essential to latte pulls and drip-coffee!
    • Grinder – The grinder plays a huge role in the quality of your brew (or espresso, or latte, or what-have-you). We used to just live with the results of a sub-par grinder, until last Christmas, when our gift to each other was a high quality grinder that has been spewing out delicious cups of Joe ever since.
    • Espresso MachineThis is the machine we’ve been using to sling espressos since before I knew what an espresso was. It’s a very affordable espresso machine, with is the main reason we chose it over others. One day, we will upgrade, but for now, it does the job.
    • Freezer safe bowl – Honestly, we just use a glass Tupperware to store the coffee in the freezer. We have a Tupperware set similar to this one.

Ingredients:

  • 1 cup of espresso
  • 1 cup of milk
  • 1/4 cup sugar
  • 6 cups of crushed ice

The Process:

  1. Pull 1 cup of espresso from the espresso machine. We had to pull approximately 4 espresso shots, at 20 grams of freshly ground coffee beans extracted at 25 seconds each shot.
  2. Pour the espresso in a freezer safe bowl. Add the sugar and mix until the sugar has completely dissolved.
  3. Add 1/2 a cup of milk.
  4. Freeze in the freezer for at least 8 hours.
  5. Thaw slightly in the fridge right before use. We placed it in the fridge for approximately one hour.
  6. Transfer to a blender with 1/2 cup of milk. Add 6 cups of crushed ice (depending on the consistency you want).
  7. Blend on high until thoroughly mixed. We still wanted some crushed ice pieces in there.
  8. Pour into 6 glasses. Sprinkle with freshly ground coffee.
  9. Enjoy with a metal straw.

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The Verdict:

Our version is definitely not as light as theirs, but if you really like the taste of coffee, the flavor stands out more in this version. If you could budget out $5.50 a glass, it’s still worth trying out their slushie machine version at Hopper and Burr. Really, the texture is better than ours! The owner, Severson, is doing other pretty neat stuff worth checking out too.

Café de Olla

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On Sundays, we occasionally indulge by making Tartine’s French toast recipe using our homemade sourdough bread. Despite the clash in cultural origin, nothing goes better with a slice of French toast than a cup of Cafe de Olla, in our opinion. We first tried this sweet coffee drink when we dined at Pujol on our trip to Mexico City. We consumed many cups of coffee but the uniqueness of this traditional drink really stands out to me. The bitterness of coffee and the spiciness of cinnamon marries well with the sweetness of piloncillo. Piloncillo is an un-refined brown sugar that is usually shaped in a cone form. When we don’t have it lying around, we substitute brown sugar, but cut the amount to reduce the sweet factor. This coffee is very easy to make, and is the perfect activity while the French toast souffles in the oven.

It is a very easy recipe and the richness of the drink is lovingly understated. In order to make the drink, we use the following kitchen items:

  • Scale – I own this one, because it weighs heavy-enough things for bread-making as well. I also like this because I can toggle between grams and ounces. Mike has this one that he uses for coffee exclusively, which is what we mostly use when measuring coffee bean and water weight. It is especially useful since it has that timer, essential to latte pulls and drip-coffee!
  • Grinder – The grinder plays a huge role in the quality of your brew (or espresso, or latte, or what-have-you). We used to just live with the results of a sub-par grinder, until last Christmas, when our gift to each other was a high quality grinder that has been spewing out delicious cups of Joe ever since.
  • Chemex – You can use any drip-coffee vessel, but we love our Chemex. We like the style with the glass handle, but there are ones with a wooden middle, if aesthetics are more of a concern.
  • Filter – We used to buy disposable paper filters for our Chemex. Over the holidays, Mike’s sister gifted us a pair of reusable hemp filter, and we have never thrown a filter out since then. Surprisingly, it is such an easy clean up process. You simply wash it like you would a towel and hang to dry.
    A similar one, here.

Ingredients:

  • 1L water
  • 50 g piloncillo (unrefined brown sugar)
  • 1 cinnamon sticks
  • 25 g coarsely ground coffee

Instructions:

  1. Add the water, cinnamon, and piloncillo in a saucepan.
  2. Bring the water to a boil for 10 to 15 minutes.
  3. Add ground coffee and stir.
  4. Remove the saucepan from the heat, and allow to steep for five minutes.
  5. Filter the liquid using a Chemex.
  6. Pour into a mug and enjoy.

At-Home Cold-Brew

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It’s my favorite season again; cold brew season! Iced coffee in glass cups behind tall windows, as your whole being gets warmed by a magnified sun. It used to be that I would enjoy nothing more than biking to a favorite local coffee spot, ordering a glass of cold brew, and being swallowed by a nook with one of their magazines to peruse. I wouldn’t say “gone were the days”, but I did shift some habits within the last year, and paying $4 a cold brew a few times a week stopped being something I looked forward to. Luckily, I’ve got Mike to guide my hand in creating my own at home. The truth of the matter is, it’s a very simple process that hardly takes time or work at all. It can be steeped overnight as you sleep and dream of coffee things, and then pre-prepared and stored in the fridge in batches of 10-20 cups. According to Mike, it should only last a week in the fridge, but that’s not much of a problem at our house. Plus, I consider less than $1/cup a frugal win. The best part? Accessibility of iced-coffee drinks, at all times.

Tools You Need:

There are a few gadgets that you will need in order to make cold-brew at home. These are some of our gadgets that we are not impartial to.

  • Scale – I own this one, because it weighs heavy-enough things for bread-making as well. I also like this because I can toggle between grams and ounces. Mike has this one that he uses for coffee exclusively, which is what we mostly use when measuring coffee bean and water weight. It is especially useful since it has that timer, essential to latte pulls and drip-coffee!
  • Grinder – The grinder plays a huge role in the quality of your brew (or espresso, or latte, or what-have-you). We used to just live with the results of a sub-par grinder, until last Christmas, when our gift to each other was a high quality grinder that has been spewing out delicious pours ever since.
  • French Press – Mike has owned a French press way before a Chemex or an espresso machine, and this may have been his first introduction to coffee. To be honest, prior to the habit shift of making cold-brews at home, all the French press has done the last couple of years is look pretty on a shelf. I am so glad that I can finally make use of this beauty once again.
  • Chemex – You can use any drip-coffee vessel, but we love our Chemex. We like the style with the glass handle, but there are ones with a wooden middle, if aesthetics are more of a concern. We use it for extracting hot coffee brews as well, but the summer time is going to change that.
  • Filter – We used to buy disposable paper filters for our Chemex. Over the holidays, Mike’s sister gifted us a pair of reusable hemp filter, and we have never thrown a filter out since then. Surprisingly, it is such an easy clean up process. You simply wash it like you would a towel and hang to dry.
    A similar one, here.
  • Fresh, whole coffee beans (To make about 10 cups, use 125 grams of coffee beans to 500 mL of water. For about 20 cups, use 250 grams of coffee beans to 1 L of water.
  • Water
  • Serving vessel or container – To store my cold-brew concentrate, I simply use mason jars (surprise, surprise). We DO have refillable howlers and growlers, wherein Mike likes to store already-diluted cold-brew.

The Process:

  1. Weigh the appropriate amount of coffee beans and grind them at a medium-coarse setting. If you are using the same grinder as us, we usually have the setting around 9E.
  2. Set the French press on top of the scale and add the ground coffee. Tare the scale.
  3. Fill the French press with the proper amount of cold water. Use a spoon to stir the coffee, making sure all the grounds are wet.
  4. Put the lid of the French press into place and press the filter down just enough to submerge the coffee below the water. Let the coffee steep at room temperature for about 12 hours. Usually we prepare this part in the evening around dinner time. We then leave it on the counter overnight and it is ready to be prepared the next morning. You can also make this in the morning before you head off to work, and then in the evening, you can continue the steps and let it cool in the fridge overnight. Really, this is very flexible for multiple schedules.
  5. After 12 hours, slowly plunge the filter to the bottom of the French press.
  6. Place the filter in the Chemex. Pour the cold brew concentrate from the French press through the filter, letting the coffee drip through.
  7. Before drinking, you will need to dilute the cold-brew concentrate using the following ratio: 1 part concentrate to 3 parts water, making sure to use a scale for accuracy. For the non-picky, you can always eyeball it, or decide based on your taste preference. For the especially particular, measuring is the way to go. Pour over ice. This can be stored in the fridge for up to 1 week, before it starts to degrade. For me personally, I just store the concentrate and ration it out whenever I am ready to drink. Mikey likes everything pre-prepared for even more accessibility throughout the week. To each their own!

 

Bostock

This post may contain affiliate links. Please see my disclosure to learn more.

Bostock is such a funny word. I was perusing the Tartine book when I first came upon this recipe. I’ve heard of french toast, but not of it’s equivalent, which is this quirkily named french pastry. As usual, I was first attracted to the photo in the book, but upon quickly skimming the ingredients, I was intrigued, and at the same time, in love with the idea. The recipe suggested taking day-old brioche bread slices and soaking them with an orange syrup. Once soaked, a layer of jam was spread on top, followed by an even thicker layer of almond cream, which I later learned was referred to as frangipane. On top of that was a sprinkling of sliced almonds. The bread slices are placed in an oven and allowed to bake until the almond topping has caramelized and the almond slices have toasted.

So when we brought home a loaf of Japanese milk bread from Craftsman and Wolves last week, I had an idea, which stems from the realization that along with the Tartine Country Loaf we had also bought, we had WAY too much bread to finish off all by ourselves. I decided to take the Japanese milk bread and substitute it for the brioche! Bread is not to be wasted in our house.

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Japanese milk bread, courtesy of Craftsman and Wolves.

At first, this recipe may sound like something entirely too sweet. Brioche bread on its own has that aspect in it. But I ask that you try it anyway, because you may be as surprised as I to find the nuttiness in this recipe. We had placed a very small layer of jam, but loaded the thing with our frangipane. Once caramelized, the almond really plays a huge role in balancing out the fruitier aspects of this dish. Mike and I have now become huge fans! Plus, this feeds a huge group of people way easier than french toast. It’s easy to prepare everything ahead of time, and assembly is quick. Pop the tray in the oven as the guests arrive, and let the heat do its thing while you entertain. Serve piping hot, with cold brewed coffees, and it’s a perfect Sunday brunch.

This recipe made 8 slices. Believe it or not, Mike and I were not able to finish them all. So we placed them in the fridge and have been sticking a slice into the toaster oven every morning for the past few days, for an easy breakfast before work. They have been reheating very well! Whether you are a brunch host, a busy mom, an entrepreneur, or just a lazy cook who wants to eat great tasting food, this is a must try.

Below is a very similar recipe to the one in the Tartine book, with only a few minor changes.

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A slice of bostock, oozing with caramel goodness.

Ingredients:

Orange Syrup

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1/4 cup orange juice
  • Grated zest of 1 tangerine
  • 2 tbs Triple Sec (or any other orange liquer)

Almond Cream

  • 1 3/4 cups sliced almonds
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 2 large eggs
  • 1/2 cup unsalted butter
  • 2 tbs Grand Marnier

Bostock

  • 8 slices of Japanese milk bread, about 1/2 inch thick
  • Boysenberry jam
  • Optional: Confectioner’s sugar
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Soaking the slices with orange syrup. YUM!

The Process:

Orange Syrup:

  1. In a small saucepan, combine the water, sugar, juice, and zest and bring to a simmer, while constantly stirring.
  2. When the sugar has dissolved, remove from the heat.
  3. Stir in the Triple Sec and allow to cool to room temperature.

Almond Cream

  1. Combine 1 cup of the sliced almonds, the sugar, and the salt in a food processor and process until finely ground. Reserve 3/4 cup of the sliced almonds for the topping.
  2. Add the eggs and butter to the food processor and continue to process until a paste forms.
  3. Transfer to a bowl and stir in Grand Marnier.
  4. Cover and refrigerate for at least one hour, or up to three days.

Bostock

  1. Preheat the oven to 400 degrees F.
  2. Arrange the brioche toasts on a baking sheet. Using a pastry brush, thoroughly soak the toasts with the syrup until they are very moist.
  3. Spread with a thin layer of jam.
  4. Follow with a thicker layer of almond cream. Think double the later of the jam, or more, because there can never be too much almonds.
  5. Top with the remained 3/4 cup of sliced almonds.
  6. Bake for 15 to 20 minutes until deep golden brown. The cream should have caramelized and the almond slices should have toasted.
  7. Optional: Dust with confectioner’s sugar before serving. We skipped this last step, relishing the toasted almonds, as is.
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It’d be difficult not to fall in love.

For more awesome recipes such as this, all related to homemade bread, I highly recommend Tartine’s book, to start.