Menus from an Orchard Table

Oh this entry was a long time coming! I’d meant to share it with you before I headed out on a business trip a couple weeks ago, and I lost the draft on the way to the airport!

Anyhow, here it is, and it’s another good ‘un!

I made this as part of one of our semi-regular market brunches. Market Brunch you ask? Yes! We hit the farmer’s market that sets up only a block away on Sunday mornings, pick up whatever looks good, and come home to make brunch. It’s lovely – you should try it!

The spiced bread ingredients aren’t from the market, but since baking it the day before is recommended, it lends itself to an easy mixing of the cheese-spread and toasting of the slices just before brunch. Though fair warning: you may want to lay off the mimosas until after you’ve toasted your croutons under the broiler, unless you want to go through most of the loaf before you get un-burnt pieces (luckily it makes lots extra).

My favourite thing about this dish is how it’s another fine example of the whole being greater than the sum of the parts. The earthy spices with the rich cheese and the bright onion & lemon and the peppery picked-that-morning radishes. Absolutely divine.

This recipe also lent itself well to a few substitutions I made:

The goat cheese is mixed with milk to soften it. I used 1% instead of whole – it didn’t suffer.

I happened to have scallions on hand, and chopped the light-green bit of those quite fine instead of getting chives

The bread called for powdered anise – I used crushed fennel for a similar licorice flavour. We’re not big “licorice” people, so I generally only ever have one licorice-ish spice around at a time.

The recipe suggests French Breakfast Radishes. I used an assortment of different radishes from the market – no complaints about the variety!

And check out my quenelles! Easier than I thought they’d be to make, you simply scoop a creamy substance from one spoon to another until they resemble the classic boat shape. So pretty, so tasty!

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Pain d’Épice Croutons with Goat Cheese and Radishes – page 161

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