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June 11, 2004

Comments

Wendy Wolfe

Have you ever heard of Mes Confitures (a cookbook of amazing jams). I've been cooking from it, and am in heaven. See http://www.contentedthreads.com/archives/000019.html

Book info: http://www.amazon.com/exec/obidos/tg/detail/-/0870136291/102-7515382-3206526

Luisa

Why don't you make a Crostata di Marmellata? It's basically a sweet short crust covered with jam, and then a lattice-top to cover it. Good for dessert, afternoon snacks; some people even eat it for breakfast... ;)
Here's a recipe:
3 cups all purpose flour; 1/2 cup sugar; 3 tsp. baking powder; 1 cup butter or margarine; 2 slightly beaten eggs; 1/4 cup milk; 1 tsp. vanilla; jam

Preparation: In bowl, stir together four, sugar, baking powder, and dash salt. Cut in butter till like coarse crumbs. Combine eggs, milk, and vanilla; add to dry ingredients and mix well. Knead gently on floured surface till smooth. Set aside 1/3 of the dough. On floured surgace, roll remaining dough to 15x10" rectangle. Place in ungreased 15 1/2" x 10 1/2" baking pan. Spread jam over the dough in pan, leaving a small rim. Roll remaining dough into 1/2" wide strips. Carefully form strips into lattice top diagonally over jam-topped dough. Bake in 400° oven for 20 - 25 minutes.

kitschenette

oooh, luisa, this sounds very good. i'm imagining it with a nice hot cup of tea for morning/afternoon tea. thanks for the recipe!

and wendy - i am holding you entirely responsible for my latest lot of reckless amazon purchases. i went looking for 'mes confitures' and came away with far, far too many others....i can never buy just one book! yr jam looks SO beautiful, i must try to make my own. pinot noir jam, here i come!

lucinda

I know I'm late with this brunch suggestion....

I often fry cherry or roma tomatoes, mushrooms & basil in a fry pan (let the tomatoes turn to mush and the mushrooms darken, put the basil in at the last moment so it just wilts and doesn't become a formless slime). Bacon or good ham cooked crisply are optional (lovely salt and crunch contrast). So good served with toasted sourdough bread! Scrambled eggs with parsley is nice on the side. Or eggs baked in shallow terracotta dishes (very very hot oven so the white cooks but the yolk stays runny). Unfortunately baked eggs are dangerous around children begging for cuddles (the dishes are red hot), so I haven't done this for years.

On the whole, I find brunch to be a very easy and satisfying way to entertain with children around. Somehow less stressful than dinner.

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