Yvette Van Boven

By matt , 9 December 2023

Mini Brie & Whiskey Cocottes With Raisins & Vanilla

Date Posted
Ingredients

FOR THE WHISKEY COCOTTES

  • ½ cup plus 2 tablespoons (150 ml) whiskey (or brandy)
  • 4 tablespoons raisins
  • Seeds of 1 vanilla bean
  • 1 (10½-ounce/300-g) wheel of brie, rind removed, diced
  • freshly ground black pepper
Body

PREPARE

In a saucepan, heat the whiskey with the raisins and vanilla. When it’s just about to boil, remove from the heat and let stand for 30 minutes.

Divide the raisins among four individual casseroles or mini cocottes, reserving a few for garnish. Divide the brie into four equal portions and place these on top of the raisins. Pour the whiskey over the cheese. Grind black pepper on top. Set aside.

MAKE

Preheat the oven to 400°F (200°C).

Bake the cocottes for about 20 minutes, until the cheese is soft. If the top isn’t browned after 20 minutes, turn on the broiler and broil until golden brown. Scatter the reserved raisins over the brie.

Serve each cocotte on a plate lined with a napkin so it won’t slide. Serve with the breadsticks and the endives, and some pieces of pear or cooked baby potatoes on a skewer.

Category
Appetizers
Original Source
Yvette Van Boven
Status
To Cook
By matt , 5 December 2023

Irish whiskey soda bread

Date Posted
Ingredients

For the traditionalists!

  • 1 cup (150 g) mixed raisins and currants
  • 11⁄2 tsp caraway seed
  • 4 tbsp Irish whiskey
  • 8 cups (1 kg) all-purpose flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda pinch of salt
  • 1/4 cup (50 g) butter, at room temperature
  • 2 eggs
  • 1/3 cups (400 ml) buttermilk, or more or less as needed to make a smooth dough
Body

Preheat the oven to 400°F (200°C).

Mix the raisins and currants with the caraway seeds and whis- key and let soak for about 15 minutes. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt, then work in the butter until the mixture resembles a coarse meal.

Spoon the raisin-whiskey mixture quickly through the flour mixture. Beat the eggs. Reserve 2 spoonfuls of egg in a small bowl and add the rest to the buttermilk. Pour that over the flour mixture and knead until it just comes together in a ball- no longer!

Form a smooth ball of dough, lift it onto a baking sheet, and brush it with the leftover egg. With a sharp knife, carve a small cross in the middle.

Bake for 40 to 45 minutes, until the bread sounds hollow when you tap on the bottom. Let it cool on a rack.

Category
winter
Original Source
Yvette Van Boven
Status
To Cook
Yvette Van Boven