Instructions Half a handful of fresh coriander leaves½ oz. fresh lime juice½ oz. simple syrup½ oz. Scotch bonnet pepper-infused Mount Gay Silver rum1 ½ oz. regular Mount Gay Silver rum2 oz. mango purée1 wedge of lime, to garnish Muddle the coriander with the lime juice,…
- 3/4 to 1 cup lukewarm water*
- 2 tablespoons butter, at room temperature
- 1 large egg
- 3 1/2 cups All Purpose Flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
- 3 tablespoons melted butter
- Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
- Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
- Brush the buns with about half of the melted butter.
- Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
- Cool the buns on a rack.
- Yield: 8 large buns.
- 3/4 pound (360g) guyere, grated (about 3 cups)
- 1 cup (90g) grated Parmesan cheese
- 2/3 cup (160 ml) creme fraiche
- 1 Tablespoon Dijon Mustard
- 2 Large Egg yolks
- 1/4 Teaspoon grated nutmeg
- Salt & Pepper
- 2 Tablespoons (30g) Unsalted butter, at room temperature
- 8 slices of bread
- 8 thick slices of ham (3/4 lb/340g)
- 1 tablespoon of olive oil
- 4 large eggs
- Pinch of Piment d’Esplette (sub chili powder or cayenne)
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the guyere, parmesan, creme fraiche, mustard, egg yolks and nutmeg. Season with salt & pepper.
- Butter each slice of bread, and turn them butter side down. To each of the 4 slices, add a layer of cheese mixture, a slice of ham, and more cheese mixture and a second slice of ham. You will use all the ham and about 75% of the cheese mixture. Cover with the other slice of bread, buttered side up, and spread the remaining cheese mixture on top. Season with salt & pepper.
- Place the sandwiches on the baking sheet and transfer to the oven, Bake until golden brown and bubbling (15 minutes)
- In a saute pan, heat the olive oil and crack an egg into it. Sunny side up, about 3 minutes.
- Put each sandwich on a plate, and top with and egg. Season with salt & pepper and piment d’Esplette.
Ingredients: 1 lb (450g) Russet potatoes 1 cup (90g) shredded cheese (like compte or gruyere) 2 Tablespoons (30g) unsalted butter 1 Tablespoon (15g) Creme Fraiche 1/4 Teaspoon grated nutmeg 6 slices of Jambon de Bayonne (substitute Prosciutto), chopped 1 Large Egg 1/2 cup (60g) all…
Ingredients: 2 Tablespoons (30g) Salted butter 8 large leeks, light and dark green parts only, trimmed, finely chopped, and well rinsed 3 large russet potatoes, peeled and diced 2 Tablespoons all purpose flour Pinch of grated nutmeg 1 quart/liter of chicken or vegetable stock 1…
- 16 tablespoons (225g) salted butter, at room temperature (plus more for the pan)
- 3 1/4 cups (390g) all purpose flour
- 1 1/4 cups (250g) sugar
- 7 large egg yolks
- 2 tablespoons of dark rum
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1 tablespoon of whole milk
- Preheat the oven to 350 F. Butter a 9 inch cake pan.
- In a large bowl, mix together the flour & sugar. Make a well in the centre and add 6 of the egg yolks to it. Mix together the ingredients with your hands, gradually incorporating the butter, rum and vanilla seeds.
- When the dough is smooth, shape it into a round about 9 inches in diameter. Transfer it to the prepared pan and flatten with your palms to fill the pan evenly.
- In a small bowl, mix the final egg yolk with the milk. Brush the cake with the egg wash, and use a fork to score decorative lines in the top of the cake.
- Bake until the cake is golden brown (a knife or toothpick comes out cleanly), about 35 minutes. Let it cool in the pan for 10 minutes before unmoulding. Serve warm, or at room temperature.