Brioche Toasts: A Christmas-ee Jam and Brie

So, speaking of freezers. Oh. I wasn’t just talking about treasure hunting in my freezer? Well, I am now. The Freezer on the Farm is filled with treasures, some known, some long forgotten (like those pork chops). Of the known variety, there is a loaf of Scratch-Made Brioche bread, all sliced and divided into two-slice portions. You know, in case I want to share.

This morning I didn’t. Because this particular toast done this particular way, is quite simply the best thing since sliced bread (bu-dum-dum-dhum). Anyways…I digress. First, you remove your slice(s) from the freezer and slather with Christmas-ee Jam,  aka: mincemeat).

Now, I know what you’re thinking. That name alone is enough to turn you off. What if I said it this way: Warmed apple and cherries drenched in a brandy-laced caramel, with just a hint of bacon? Is that better? Well, I should say so. (But don’t go for that store-bought kind. Some of them actually put meat in their mincemeat. Now, that’s disgusting.)

And this is how it’s (properly) made:

Take a half cup bacon fat, the same of brown sugar and put them in a stockpot. Chop one cup dried cherries, and peel and chop four medium, fresh apples. These should be roughly the size of the dried fruit. I use Gala. Put those in as well and turn up the heat to medium. Cook and stir until it bubbles and spirts–about ten minutes. Once it does, add a tablespoon apple cider vinegar, one tablespoon chopped skinless almonds, the zest of one orange, a half teaspoon ground cinnamon, and a quarter teaspoon each of nutmeg, cloves, and ginger. Let this boil for fifteen minutes, stirring all the while. Turn off the stove and let it sit until cool. Once it is, add one half cup good brandy, stirring it in nicely. Your kitchen should smell like Christmas itself right about now.

And now, back to that toast. Once it is slathered with the mincemeat, slices of brie are laid on top and the whole thing is set in a three-hundred-degree oven until the bread is toasty and the cheese melty, with oozes of apples and cherries poking their way through. Delicious.

And for those of you who want to try your hand at making your own loaf of Brioche, here’s a link to that recipe: https://thefarmerandhiswife.org/2021/01/27/the-basics-brioche/