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Fresh Fruit Preserves
About the Recipe: Chef Iliana Regan of Chicago’s Elizabeth restaurant doubles the preserves’ recipe and uses different berries depending on the season. The fresh taste of the berries makes a delicious preserve to serve with her Rich Brioche Bread, that has a buttery, tender crumb and dark golden crust.
Cook’s Note: The recipe picture also showed a serving of cultured butter. I formed the butter into a small ball and rolled it into a cinnamon/sugar/ground pecan mixture to coat it. I also sprinkled some this mixture over the bread’s top.
Recipe by Chef Iliana Regan
She uses a variety of berries to make preserves depending what is in-season. Her original recipe was for fresh red raspberry preserves. She used acidic red vinegar to balance the sweetness.
Chef Iliana Regan has mastered making brioche, which takes several days and adds lots of butter. The baked bread is so tender and has a dark golden crust. I sprinkled the top with confectioners’ sugar and served slices with fresh fruit preserves.
I followed most of her directions but made my bread using Platinum Yeast from Red Star, following the yeast package instructions. If you want more information about this bread:
For More Information See:
https://www.foodandwine.com/recipes/fresh-raspberry-preserves
https://www.foodandwine.com/recipes/extra-rich-brioche
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Cultured Butter
About the Recipe: Culturing butter takes several days to make, but the directions are easy. It is known to add a depth of flavor to butter and have additional health benefits. Live bacterial cultures are added to a cream mixture that slowly thickens, developing the tangy flavor of buttermilk. After the fermentation period, it is then turned into a cultured butter.
Cook’s Note: I checked several recipes for culturing butter, and they had various times needed for fermentation. The general feeling was that a longer fermentation period created a better product. My family likes yellow butter, so I added a little ground turmeric, that turned it a beautiful yellow gold color.
Recipe by: Chef Iliana Regan
Suggests serving it with homemade bread and raspberry preserves
For More Information and original recipe See:
https://www.foodandwine.com/recipes/cultured-butter
Cultured Butter., Fresh Fruit Preserves and Sourdough Bread as served at Elizabeth’s restaurant in Chicago on Sept 24th, 2019
pdf for Copy of Recipe – Fresh “From the Forest” Fruit Preserves
pdf for Copy of Recipe – Cultured Butter
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