I didn’t plan on another recipe with purple, but that’s what happened. My Huckleberry book arrived yesterday and even though I swore the first recipe I’d make was for the “super cheesy rye biscuits” that have long been unavailable at Milo & Olive, Zoe’s restaurant and cafe where they first appeared and where I fell in love with these savories that she admitted she fashioned after a cheez-it, flavor wise. But the cover image of the blueberry-swirled brioche kept haunting me, after all I’d never made a brioche dough before, and a quick inventory of my kitchen ingredients proved that I actually had everything I needed to make this stunning bread.
As you probably know, brioche is a rich bread because it contains quite a bit of butter, as well as egg, but the texture is light as a feather, so you don’t really feel heavy the way you may after a hunk of, say, dense sourdough or whole grain bread. At least that’s what I found after eating several pieces . . . before noon.
It was really quite an easy bread to make and appeared first thing in the morning, hot out of the oven, plain, as well as later in the day as toast, and then finally as a Monte Cristo sandwich for dinner.
I am in a danger zone right now, with the Easy Gourmet and Huckleberry books at my fingertips, and with the parallel goals of cooking through both books in their entirety. There is a lot of good food happening in this house, and not enough mouths to eat it.
I was not entirely thrilled with the photographs, as I shot in the middle of the night under the harshest of overhead fluorescent kitchen light for many of the process shots . . . still learning!
Then on to the Monte Cristo, a decadent sandwich made with ham, gruyere, and three slices of buttered and mustarded brioche. The entire sandwich gets dunked in an egg/heavy cream custard that’s been steeped with a sage leaf, then fried on every single side (not just top and bottom). This is one of those “once a year” sandwiches, not really your weekly go-to. But I highly advise making it soon for a special occasion. It’s really worth the effort because it tastes so good.