Bostock

 

Many thanks to David Lebovitz for the original recipe, also to the many people who made comments about Bostock.   This is a lovely light French pastry, comprising 3 elements, of which all can be prepared before hand. 

Bread, I used Brioche, made into a loaf, from recipe on this Blog. ( Hamburger Buns, soft and light Brioche buns) ( ( bake 30 minutes @ 200 degrees))  can use plain white Supermarket bread, toaster thick sliced. 

Almond Paste, NOT. the same as Marzipan. Very easy to make.  See recipe below. Store in fridge or freezer. 

Syrup to soak bread. Made in small pot on stove. 

RECIPE CHANGED SLIGHTLY TO SUIT OUR TASTE

INGREDIENTS 

1 1/2 dessertspoons of sugar

3 dessertspoons of water

2 dessertspoons of liqueur, rum, kirsch or amaretto 

Few drops orange flower water, (optional)

6 slices of Brioche or plain white bread1/2 inch thick, ( 2 cm)

200g of Almond Paste

2 large eggs

A few drops of Almond extract ( optional)

Sliced Almonds ( flakes )

Berry or Apricot jam, ( optional)

METHOD

Simmer, sugar and water in small pan until sugar dissolves, cool and add liqueur and orange flower water

Mix until smooth, with hand or stand mixer, ( I used TMX), almond paste , 2 eggs and almond extract if using.  

Pre heat oven, 200 degrees ff. line a baking sheet with baking paper.

Place 6 slices of bread on lined tray and brush generously with sugar syrup. ( bread should be soaked through. )

If using jam, spread thinly over bread. 

Spread Almond/ egg mixture over jam.

Sprinkle generously with sliced almonds. 

Bake until the tops of Bostonian are nicely browned. About 10 minutes, but check at 6 minutes. 

Serve warm or at room temperature. 

NOTES

I have removed 2 lots of sugar from the original recipe.  Extra sugar was included in the Almond paste egg mix,  and some was sprinkled in top of sliced almonds. 

I have also added the jam layer, which was not in David’s recipe, but in the comments. 

ALMOND PASTE

This makes more than needed, but can be frozen and should be stored in the fridge until needed as it contains egg white. 

Original recipe adapted from ‘The Spruce Eats.

1 1/2 cups fine powdered white sugar

1 1/2 cups of ground almonds, ( also called almond meal )

1 large egg white, lightly beaten. 

Few drops of almond extract 

Grind sugar in TMX until fine powder. 

Add Ground almonds and mix well together

Add egg white and almond extract,  mix at speed 6 until it comes together as a paste. Roll in plastic to form a sausage. 

Refrigerate until needed. 

Fruit Vinegar

 

I used Cherry Plums, although the original recipe was for Medlars.  This can be used as a salad dressing as is , or mixed with Mayonnaise, also as a dressing. It can also be made into a very trendy non alcoholic cocktail or long drink with ice and soda water. Or used as a marinade for chicken. 

Different fruits or berries could be used.  Anyone for Raspberry Vinegar. ?

Makes about 6 small bottles. About the size of Maple Syrup bottles. 

Ingredients 

900grams of whole Cherry plums. Washed with skin and pips in. 

1 litre Apple Cider Vinegar

Sugar, 3/4 the weight of fruit, vinegar and spices. 

4 Star Anise 

8 whole cloves or 2 teaspoons of ground cloves. 

2 Cinnamon sticks or 4 teaspoons ground Cinnamon

4 Allspice berries or 2 teaspoons ground Allspice. 

Method 

Place fruit, Vinegar and spice into TMX bowl and mix, speed 6 for 6 seconds.

 OR mash fruit slightly with meat hammer or rolling pin.  Then add vinegar and spices.  

Place in large SS or glass bowl and leave at room temperature for 24 hours or up to 3 days. 

Then place fruit, vinegar and spice plus sugar in large saucepan or jam pan.  Bring to the boil stiring and then simmer for 10 minutes.

When cool, strain overnight through a jelly bag. 

Pour into sterile bottles.

OR

After soaking the fruit/ vinegar / spice mixture, strain through jelly bag.

Add 1/2 the volume of liquid with sugar and simmer for 10 minutes. 

Bottle. 

This method requires less sugar. 

Notes. 

If the fruit is sweet, reduce the amount of sugar .

If simmered longer, until reduced to 1/2, a nice jelly is produced. This can be served alongside roast or grilled meat or veggies. 

Windfall Apples, infused with mint or rosemary or thyme make a nice jelly.