No Knead Brioche filled with Chocolate Ganache

Makes one (1 lb.) loaf

Recipe from Artisan Bread in Five Minutes a Day

Husband-Tested in Alice’s Kitchen

You and your friends are going to LOVE this rum-kissed chocolate filled pastry!  Serve this special dessert with hot tea or your favorite coffee. 

Special Equipment:  double boiler (or a heat proof glass bowl set over a pan of simmering water); rolling pin; pastry brush; plastic wrap; oil spray; cooling rack

1 pound (grapefruit-sized portion) No-Knead Brioche dough (defrosted overnight in the refrigerator, if frozen)

¼ pound bittersweet chocolate, finely chopped

2 Tablespoons unsalted butter, plus more for greasing pan

4 teaspoons unsweetened cocoa powder

1 Tablespoon rum

5 Tablespoons corn syrup

Egg Wash:  1 egg white, lightly beaten with 1 Tablespoon water

Granulated sugar for sprinkling on top

Make the ganache:  Melt the chocolate with 2 Tablespoons of unsalted butter over a double boiler until smooth.  Stir until incorporated.

Stir the cocoa powder into the rum, add the corn syrup, and mix until smooth.  Add to the chocolate butter mixture.  Set aside.

Assembling the brioche:  Lightly butter a 9 x 4 x 3-inch nonstick loaf pan.  Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece.  Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.  Using a rolling pin, roll out the ball into a ¼ -inch-thick rectangle, dusting with flour as needed.

Spread ½ cup of the ganache evenly over the rectangle, leaving a 1-inch border all around.  Starting at the short end, roll up the dough being careful to seal the bare edges.

Gently tuck in the loose ends underneath, elongate into an oval, and drop into the prepared pan.

Spray a piece of plastic wrap with oil spray.  Cover the dough loosely with the plastic wrap.  Allow to rest for 1 hour and 40 minutes.  (The dough will rise just a little bit, but will rise even more as it bakes.)

Preheat the oven to 350°F.  Using a pastry brush, brush the top crust with egg wash.  Sprinkle with the sugar.  Bake the brioche for about 45 minutes or until the top is golden brown and the sugar caramelizes.  Due to the fat in the dough, brioche will not form a hard, crackling crust.  Remove from the pan and cool slightly; then drizzle the remaining ¼ cup of ganache over the top crust.  Cool completely and slice.

Yukon Gold and Sweet Potato Gratin

Recipe from Bon Appétit  | November 2005

Husband-Tested in Alice’s Kitchen

The first time we had this creamy potato dish was at a gathering of friends during the Thanksgiving holiday.  My buddy, Jean, brought it to the table and set it amongst all the other dishes that were shared that day.  I have to say that this was the favorite portion on my plate. Jean told me she had gotten the recipe from Bon Appétit and so I filed that bit of information away until last night when we took dinner to a friend’s house for a birthday party. It was a cold night and so this dish was a comfort to us all.  Lost River Market & Deli has all the ingredients you need for this yummy dish.

6 tablespoons (3/4 stick) unsalted butter, room temperature, divided

2 1/4 pounds Yukon Gold potatoes, rinsed and thinly sliced

1 1/2 pounds red-skinned sweet potatoes, peeled and thinly sliced

2 cups whole milk (I used half and half because I had it on hand.)

1 garlic clove, pressed

1 tablespoon kosher salt

2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

1 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

1 cup whipping cream

Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Layer the potato slices in prepared dish.  (I first layered half the Yukon gold potato slices, then layered the sweet potato slices and then finished the layering with the remaining Yukon gold potatoes.)  Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.

Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.

I made the recipe just as it was written, but other recipe reviewers had made some modifications with good results:

·          Soy milk instead of regular milk with half and half for the cream

·          More garlic and added fresh sage

·          Parmesan cheese was sprinkled over the top

·          Zest of one orange to the cream before boiling

·          One reviewer said she pureed the leftovers along with cook winter squash, then added soy milk and vegetable broth and some curry powder to make a soup!