Cheddar And Chutney On Brioche Recipes

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BRIOCHE



Brioche image

Here is a delicious eggy breakfast bread, perfect for accompanying sorbetto on a hot summer morning. A nice variation is to knead in 1/2 cup raisins soaked in 1/4 cup rum just before the last rise.

Provided by Food Network

Yield Makes 1 dozen rolls

Number Of Ingredients 9

1 package active dry yeast
1 1/2 cups warm milk (105 degrees to 115 degrees F)
1/2 cup sugar plus 1 tablespoon sugar
2 tablespoons extra virgin olive oil
2 egg yolks
4 1/2 to 5 cups unbleached all-purpose flour
1/2 teaspoon salt
1 egg white
Sorbetto, for serving

Steps:

  • In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
  • Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
  • Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
  • Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
  • Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
  • Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
  • Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
  • To serve, slice in half and fill with a scoop of sorbetto.

CHEDDAR AND CHUTNEY ON BRIOCHE TEA SANDWICHES



Cheddar and Chutney on Brioche Tea Sandwiches image

Make and share this Cheddar and Chutney on Brioche Tea Sandwiches recipe from Food.com.

Provided by abloom69

Categories     Lunch/Snacks

Time 20m

Yield 40 sandwiches

Number Of Ingredients 3

40 small brioche rolls (mini)
2 (8 ounce) jars Major Grey chutney
1 1/2 lbs aged cheddar cheese, extra sharp, good quality

Steps:

  • Cut each roll in half crosswise.
  • Spread the bottom half liberally with chutney.
  • Place a thick slice of cheddar on top and cover with the top half of the roll.

Nutrition Facts : Calories 68.7, Fat 5.7, SaturatedFat 3.6, Cholesterol 17.9, Sodium 105.8, Carbohydrate 0.2, Sugar 0.1, Protein 4.2

CHEDDAR CHUTNEY TOASTS



Cheddar Chutney Toasts image

Categories     Cheese     Mustard     Broil     Quick & Easy     Fall     Gourmet

Yield Makes 6 toasts

Number Of Ingredients 4

six 3/4-inch-thick diagonal slices Italian or French bread
2 tablespoons Major Grey's chutney, any large pieces chopped
1 1/2 teaspoons Dijon mustard
3/4 cup grated extra-sharp Cheddar cheese

Steps:

  • Preheat broiler.
  • On a baking sheet arrange bread slices in one layer and broil about 4 inches from heat until golden, 1 to 2 minutes on each side.
  • In a small bowl stir together chutney and mustard and spread on one side of each toast. Divide Cheddar evenly among toasts and broil until cheese is melted and golden, 2 to 3 minutes. Serve toasts immediately.

CHEDDAR CHUTNEY TEA SANDWICHES



Cheddar Chutney Tea Sandwiches image

Categories     Sandwich     No-Cook     Vegetarian     Quick & Easy     Lunch     Mayonnaise     Cheddar     Cream Cheese     Chill     Sour Cream     Cilantro     Gourmet

Yield Makes 24 tea sandwiches

Number Of Ingredients 7

a 9-ounce jar Major Grey's chutney (about 1/2 cup), pieces chopped
1/2 pound sharp Cheddar cheese (preferably white), grated coarse (about 2 cups)
1/2 cup sour cream
3 ounces cream cheese, softened
12 very thin slices homemade-type whole-wheat bread
1/2 cup minced fresh coriander leaves
1/3 cup mayonnaise

Steps:

  • In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well.
  • Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich.
  • Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

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