Brioche Au Fromage Blanc Recipes

HOMEMADE FROMAGE BLANC

Steps:

• In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
• Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
• Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
• Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

HERBED FROMAGE BLANC

Steps:

• In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.

BRIOCHE AU FROMAGE

Steps:

• Place the water and yeast in the bowl of a large mixer, mix it around a bit, then add the sugar and salt and about half the flour.
• Beat at medium speed for 2 minutes.
• Break the butter into small pieces and add it to the mixture. Beat one minute.
• Add the eggs one at a time and the rest of the flour. Beat thoroughly after each addition.
• Beat at medium speed for 10 minutes. You may have to scrape the dough down off the sides of the bowl from time to time.
• Stir the cheese into the dough and blend thoroughly.
• Cover the bowl with plastic wrap and let the dough rise at room temperature until it has doubled, 2 to 3 hours.
• Do not stir down the dough. Place it in the refrigerator for at least 5 hours or overnight. This dough must be chilled before it can be worked.
• Take the dough out of the refrigerator and divide it into two pieces, each about 24 ounces / 680 grams. Place one on the counter and the other back in the bowl in the refrigerator.
• Divide the dough on the counter into three pieces, about 8 ounces / 225 grams each.
• Carefully roll the three pieces out to form long strands, 14-16 inches long. Be patient, as the dough will spring back a bit after each roll.
• When you have the three pieces rolled out, braid them into a loaf, being sure to seal the end pieces tightly.
• Place the finished braided dough on parchment paper or a greased baking sheet and repeat the process with the second dough.
• Brush both loaves with the egg-milk glaze.
• Let the two doughs rise uncovered until doubled, 1-2 hours.
• Heat oven to 400F / 205°C This is a little high for an enriched bread, so watch it carefully during the last 10 minutes.
• When ready to bake, give the loaves another brushing with the glaze.
• Bake for 20 minutes, then turn the loaves around so both sides will bake evenly.
• Bake until the loaves are done, then carefully remove them from the oven. These loaves will be fragile until they cool.

CHEESE OMELETTE (OMELETTE AU FROMAGE)

Steps:

• Break the eggs into a bowl.
• Season to taste with salt, pepper, and nutmeg.
• Add Parmesan cheese.
• Beat the eggs with a fork until just mixed.
• Heat a large frying pan over medium heat.
• Add the butter and allow it to melt and color slightly.
• Add the beaten eggs.
• Use the flat side of the fork to stir the eggs until they start to set.
• Smooth the top and leave the eggs to cook.
• Add the Gruyere cheese over the surface.
• Fold the omelette into thirds and flip it onto a heated serving plate.

BRIOCHE AU FROMAGE

Steps:

• add ingredients to bread machine in this order.
• cook on sweet cycle.