Hand-Crafted Butter And Bread Boulangerie Party Menu


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A Handcrafted Butter and Bread Boulangerie Party Menu! Perfect for a winter gathering! Today on KSL’s Studio 5!

Menu:
Hand-Crafted Butter
And Bread Boulangerie

Assorted Homemade Butters:
Homemade Fleur de Sel Butter
Apricot Orange Blossom Honey Butter
Black Pepper, Manchego, and Fresh Rosemary Butter
Candied Orange and Cranberry Honey Butter
Gorgonzola, Olive, and Walnut Butter
Candied Lemon Honey Butter

Assorted Breads: Mrs. Backer’s Pastry Shop, Gourmandise Bakery*
Parker House Rolls
Croissants
Swedish Limpa
Almond Pastry Ring
Rum Bread
Christmas Stollen
Baugettes
Assorted French rolls
French baguettes
Apple bread
Seven Grain Bread

Drinks:
Holiday Hot Chocolate and Hot Spiced Pear Cider

* tip to keep breads warm. Heat terra cotta tiles or paving bricks in 350 degree oven for 25 minutes. Wrap in cotton napkin or thin towel and place in the bottom of serving basket or tray.

Recipes:
Homemade Fleur de Sel Butter

3 cups heavy whipping cream
1 tsp Fleur de Sel

Place cream in food processor. Run on high for 10-15 minutes, or until butter comes together and milk separates. Remove and press out additional liquid either by hand or in a fine mesh sieve. Stir in salt, and refrigerate or freeze to keep fresh.

Makes 3/4 pound

Apricot Orange Blossom Honey Butter

1/2 cup Fleur de Sel Butter
1/4 cup + 1 tbsp finely snipped, dried apricots
4 tbsp powdered sugar
2 tbsp orange blossom honey
1/4 tsp vanilla

Mix all ingredients together until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Black Pepper, Manchego, and Fresh Rosemary Butter

1/2 cup Fleur de Sel Butter
4 tbsp finely grated, Manchego cheese
1/2 tsp black pepper
1-2 sprig fresh rosemary, leaves removed and finely minced

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Candied Orange and Cranberry Honey Butter

1/2 cup Fleur de Sel Butter
4 tbsp powdered sugar
2 tbsp fresh Candied Cranberries*
Candied Orange Zest
1 tbsp honey
1/4 tsp vanilla

Candied Cranberries and Orange Zest
1/2 cup sugar
1/2 cup water
Cranberries
Orange zest ribbons

Bring water and sugar to a boil, stirring occasionally. Add zest ribbons and cook for 2-3 minutes. With tongs are strainer, remove zest from syrup and place on parchment or wax paper. Repeat with cranberries. Let cool completely. If using as a garnish dust with super fine sugar if desired.

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Gorgonzola, Olive, and Walnut Butter

1/2 cup Fleur de Sel Butter
4 tbsp crumbled Gorgonzola cheese
2 tbsp finely chopped olives
2 tbsp finely chopped walnuts

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Candied Lemon Honey Butter

1/2 cup Fleur de Sel Butter
3 tbsp powdered sugar
Candied Lemon Zest*
1/4 tsp vanilla

Candied Lemon Zest:
1/2 cup sugar
1/2 cup water
Zest ribbons from 1 lemon

Bring water and sugar to a boil, stirring occasionally. Add zest ribbons and cook for 2-3 minutes. With tongs are strainer, remove zest from syrup and place on parchment or wax paper. Let cool completely. If using as a garnish dust with super fine sugar if desired.

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

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