Recipe for March 18, 2008

Peabody of Culinary Concoctions by Peabody has chosen…

Brioche Raisin Snails on pages 56-57.

Next week’s recipe selection will come from Steph of A Whisk and a Spoon


EDIT: Since next weekend is a holiday for many people, and given some of your feedback, Steph has already chosen the recipe for Tuesday, March 25th in case anyone would like to use it in some way for their holiday celebration. Steph has chosen the Caramel-Topped Flan on pages 395-397. A formal posting will be made as usual next Monday with the selection, but this gives everyone a chance to plan ahead if you so choose. Happy Baking! :)

30 thoughts on “Recipe for March 18, 2008

  1. I haven’t even looked at the recipe yet, and I’m scared. Don’t they say what doesn’t kill you makes you stronger?

  2. mmmmm! i’ve never made brioche before and i’m excited to see how it turns out. a little worried about the rum and flames though… like melissa pointed out, i guess it might be dangerous to attempt that with just matches??? will have to ponder this…

  3. You could try using some of those really long matches or you could cook the raisins in a small saute pan, then use the gas flame (if you have gas) to ignite the rum. At arm’s length, of course! Although it probably doesn’t matter in the long run if you don’t burn off the rum, since some of the alcohol will evaporate anyway if made a day in advance.

  4. Oh. My. Goodness. I just made the pastry cream and put vanilla bean paste in instead of extract, tasted it, and almost grabbed a spoon. About the only thing that was weird was that it never really boiled. But hey, if it tastes like that, I don’t really care!

  5. OK..please forgive my ignorance, but will somebody please tell me whether flan is pronounced like “con” or “can”? I seriously don’t want to be telling people about this dish and pronounce it wrong everytime. Thanks!

  6. Target (at leas mine) has those trigger bbq lighters on sale in the dollar section (for $1).
    They aren’t a big name brand or anything, but they should be more than adequate for lighting the rum on fire without singing fingers, I’d think.

    be brave! And if you worry about leaping flames, do it in a pan that you have a lid for, and keep it nearby. If you think the flames are going to set your ceiling or drapes on fire, just put the lid on the pot to smother the flames.

  7. Unfortunately, I won’t be able to make this week’s recipe…I was on vacation all last week, and I have two job interviews today plus a ton of papers to grade for tomorrow!

    I am looking forward to the flan next week, though…..

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