by Heather Schmitt-Gonzalez / Monday, March 26, 2012
Meyer Lemon Curd Brioche Crescents ...inspired by Last Holiday for Food 'n Flix
I recently watched the film Last Holiday for Food 'n Flix (chosen by our host this month, Leslie). I couldn't believe I hadn't seen it before. And actually I couldn't even recall seeing any trailers or previews or commercials for it. It may sound like a "holiday" film - but holiday is used in the broadest sense. Or maybe the British sense. As in "going on holiday". That would be vacation for us Americans. Which leads me to believe that nobody who works in my public library system has actually seen this film that they have on their shelves. Because I found it in with the Christmas movies. It is NOT a Christmas movie. Okay. Anyway.
Until, that is, one day when she is diagnosed with the incurable Lampington's Disease. And given just a few weeks to live. "You wait and you wait for something big to happen, and then you find out you're going to die." So she pages through her Book of Possibilities saying "I should have eaten that" and deciding to cash in her IRA, stocks, bonds, and all of those responsible things - and go on her last holiday.
So in the spirit of turning possibilities into realities...and living like you were dying...and not being so afraid of living...I bring you wonderfully butter and egg laden goodies. Brioche and Meyer Lemon Curd. Together. Or separate. Just enjoy them.
- 1 c. whole milk, lukewarm (110°-115° F)
- ¼ c. sugar
- ~5½ c. bread flour (scooped & leveled)
- 4 large eggs, lightly beaten, at room temp.
- 1 Tbs. rapid rise yeast
- 1½ tsp. salt
- 12 oz. (1½ c./3 sticks) unsalted butter, at room temp.
- ~1¼ c. meyer lemon curd (or any type of citrus curd)
- 1 large egg, beaten w/ 1 tsp. water (egg wash)
- powdered sugar, for sprinkling
- ½ c. freshly squeezed Meyer Lemon juice (from ~3 meyer lemons)
- ⅓ c. sugar
- 2 large eggs
- 2 large egg yolks
- couple pinches of salt
- 4 oz. (½ c./1 stick) butter, at room temperature
I am also sharing this post with:
BBD #48: Bread with Eggs
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.