Thanksgiving Recipe: Pumpkin–Cranberry Brioche

Pumpkin–Cranberry Brioche

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

Flavor champions of the season, pumpkin and cranberries pop in a host of both sweet and savory dishes on the Thanksgiving table. This year, do your taste buds a favor and combine the two holiday heroes into a festive brioche loaf that will inspire oohs and aahs. Chef Antonio Campolio of the Marcus Whitman Hotel in Walla Walla, WA, developed this recipe with his mother, Jelema, who is the lead baker at the Greenbrier Resort in... Read more >

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Ode to Autumn: Pumpkin Recipes

 

If you've never cooked with fresh pumpkin, a revelation awaits. Just don't bake up that jack-o'-lantern; the best pumpkins for cooking are the smaller, sweeter varieties like sugar, cheese, and pie pumpkins.

 

Pumpkin Soup with Creamy Roquefort

Cookbook author Paula Wolfert notes that Roquefort mellows out when cooked, lending this soup a "characteristic Southwestern French flavor."

 

Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

 

Pumpkin–Cranberry Brioche

Enjoy a slice of this warm, subtly spiced brioche with your morning coffee, or top it with whipped cream and serve for... Read more >

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Tastebud: Let Them Eat Brioche!

brioche

Once a symbol of luxury, brioche is a classic, egg and butter–enriched French bread that is traditionally baked in a circular, fluted pan. Crowned with a smaller globe of dough, it becomes brioche à tête. The richness of brioche stands up to intensely savory foods like foie gras and also works well in decadent desserts. Shortly before the French Revolution, shortages of plain bread were common in poor communities. To curb starvation (and prevent uprisings), the law required that fancier breads like brioche had to be sold at a lower, regulated price. The expression “Let them eat cake,” frequently misattributed to Marie Antoinette, actually stems from this 18th-century mandate.

Brioche is no longer inciting revolution, but it is showing up on many plates at the Beard House. In fact, Michael Giletto will serve it twice, placing fennel aspic on slices of caramel brioche with fried salsify

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Recipe: Grilled Texas Goat Cheese Sandwiches with Pickled Peaches

Texas goat cheese sandwiches Jason Dady, who runs the kitchen at the Lodge Restaurant of Castle Hills in San Antonio, will serve these tiny grilled cheese sandwiches at tonight's Beard House dinner. While the recipe makes eight hors d'oeuvre, you can opt to leave the brioche slices whole for larger sandwiches.

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