After working the past two days at Looking Glass Creamery, I was inspired to make something with goat cheese.
So I called up my friend Carah, and invited her over for brunch.
Since the weather here has been classically autumnal; cool, crisp air, and warm sun, I decided to do brunch outside in the garden and stoke up the fire pit.
Upon her arrival, I had cappuccinos frothing, and a platter of savarin rings soaked in orange brandy, topped with Looking Glass Creamery chevre, local honey, and raspberries from the garden. I also had some fresh fruit and the creamery’s Early Bird cheese as well…
After our appetizer, we had a bacon and veggie quiche with dollops of the farms’ creamy chevre throughout…
(and a few more frothy cappuccinos!)
Savarin, is a classic European pastry that is similar to a doughnut, but baked and dipped in a rum-sugar syrup.
Baba aux Savarin
2 1/4t yeast
1/2C warm milk (110°)
4 oz bread flour
4 eggs, room temp
1t pure vanilla
6 oz unsalted butter (1 1/2 sticks), room temp
8 oz cake flour
24 oz sugar
1 orange, unpeeled and quartered
1C dark rum or orange cognac
* Place all ingredients, except liquor in a pot and bring to a boil. Cook until sugar is dissolved, take off heat, and add in liquor, keep warm until use.
- First, dissolve the yeast in the warm milk until starting to froth
- Then, stir in the bread flour until smooth, cover, and let rise until it gets bubbly and then starts to fall a little bit ( mine took about 2 hours and the dough will be a little thick)
- In a mixer bowl, using a paddle & on low speed, add in the eggs, vanilla, salt, and butter to the flour mixture.
- Slowly, add in the cake flour until it becomes a smooth paste.
- Put in to a piping bag with a large round tip and pipe in to butter & flour lined Baba molds, but only half way up the sides, let rest again until risen just above the top ( about an hour and a half)
- Bake in 400º preheated oven for about 20-25 minutes until golden brown
- Take out of oven and immediately dip into pan of sugar syrup. After about a minute, flip it over and let it soak up on the other side for about a minute. The savarin will puff up a little and become heavy with syrup. Take it out of the syrup and set it on a wire rack.
- Slather with apricot glaze and serve immediately with creme chantilly, sabayon, ice cream, or chevre. And don’t forget the fresh fruit!