Thursday, November 10, 2011

Savory Fall Quick Bread

Apple-Fig & Blue Cheese Quick Bread
with Port Wine Curd

For the bread:

Two cups AP flour
One tblsp baking powder
Pinch of salt
One tsp black pepper
One half tsp thyme

Three ounces crumbled blue cheese
One and a half cups tart local apple, grated
One half cup dried figs, rough chopped

Three eggs
Two thirds cup milk
Four tblsp melted butter

Mix dry ingredients before tossing in cheese and figs till the pieces are separated and coated in flour. Wisk eggs and mix with other wet ingredients before gently combining with four mixture. Be careful not to overmix and be aware the batter will be very thick. Cook in a nine by five inch loaf pan that has been coated with butter at 350 degrees for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 20 minutes before turning it out to rest until cooled to room temperature.

For the curd:
Two cups port wine
One each star anise, cinnamon stick
Three whole cloves

One and one third cups sugar
Four whole eggs
One and three quarters sticks of butter (seven ounces)

In a heavy bottom saucepan combine wine and aromatics, reduce wine over medium heat by half. Remove aromatics from wine. Off heat add sugar and butter. Return pan to low heat and add the eggs once the sugar has dissolved. Whisk constantly until curd is thick enough to hold marks from the whisk. Push this mixture through a fine sieve and chill with a cover of plastic wrap pushed onto the top of the curd in an effort to prevent a toothsome skin from forming.

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