Brunch Panzanella
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Brandy3 cup
Almond (thinly sliced)2 tbsps
Unsalted Butter1
Bay Leaf1 tbsp
Lemon Juice (fresh)1 cup
Orange Juice (fresh)1 cup
Granulated Sugar3 cup
Golden Raisins1 cup
BlueberryDirections:
1
Preheat the oven to 350 degrees F
2
Spread the almonds on a baking sheet and bake in the oven until toasted, about 8 to 10 minutes
3
While the almonds are toasting, melt the butter in a 10-inch skillet over high heat, and cook until it browns
4
Add the bay leaf and stand back (it might pop)
5
Lower the heat to medium and add the sugar to the pan and stir
6
When the sugar has melted, add the brandy and stand back (it might flame)
7
Add the lemon juice
8
Cook for 15 seconds, then add the orange juice and salt
9
Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency
10
You should have about 1/2 cup
11
Remove the bay leaf
12
Using a serrated knife, shave off the thicker parts of the crust
13
Cut the bread into 1/2-inch cubes
14
You should have about 8 cups
15
Place the bread in a large bowl
16
Add 1/4 cup of the brown butter syrup
17
Spread the bread in a single layer on a rimmed baking sheet
18
Bake until golden and crispy on the outside and still chewy inside, 15 to 20 minutes, turning occasionally for even coloring
19
Put the strawberries in a medium bowl
20
Add the sugar, lemon juice, vinegar, and salt and mix well
21
Allow to macerate for 5 to 10 minutes
22
Place the raisins in a small bowl
23
Cover with hot water
24
Allow the raisins to plump for 8 to 10 minutes
25
Drain the fruit
26
Place the bread in a large bowl
27
Add remaining brown butter syrup, the almonds, raisins, blueberries, and mint
28
Toss well
29
To serve, spoon some strawberries in each bowl
30
Spoon some panzanella beside the strawberries
31
Spoon some whipped cream (or vanilla yogurt) over the strawberries