La brioche de l'épinette
For 8 people
- 2 eggs
- 50 g of butter
- 50 g of sugar
- 2 large spoonfuls of thick cream
- 250 g of flour
- 1 pinch of salt
- flaked almonds
- for the leaven :
- 10 g of brewer's yeast
- 2 tablespoonfuls of flour
Mix the flour, the salt, the whole eggs and the cream in a bowl, then add the sugar and the creamed butter and leave it for a while.
Meanwhile, prepare the leaven.
Mix the crumbled brewer's yeast with the flour, add a little tepid water.
When the leaven has risen, stir it into the first preparation.
Let the dough rise (for about 2 hours), then pour it into a brioche baking tray and scatter the almonds on top of the dough.
Let it rise again.
Meanwhile, heat the oven Gas Mark 3.
When the dough has risen, put the brioche in the oven.
Bake for 15 minutes, then raise the temperature to Mark 5, for 20 to 30 minutes.
Useful tip : As soon as you take it out the oven, wrap the brioche in its tin in a damp cloth and let it cool for a while before taking it out of the tin.
This brioche is delicious when still slightly warm, and it has a wonderful smell.
Potee Lorraine from l'Epinette
For 8 people
- 1 Savoy cabbage, cut in 4
- 4 white turnips, cut in half
- 4 yellow turnips (small ones -Boule d'Or), cut in half
- 8 carrots
- 2 leeks. Only use the white part, chopped in large chunks
- 16 small potatoes, or 8 medium ones, cut in half
- 1 onion, stuck with whole cloves
- 1 bunch of parsley
- 4 or 5 bay leaves
- 10 black peppercorns
- 1.800 kg of smoked pork (preferably from the shoulder, the Filet Mignon)
- 2 big country smoked sausages (from the Vosges or Morteau)
Half fill a large pot of water and heat it. When the water starts to simmer, add the spices (no salt, as the meat is already salty!).
Add the cabbage and the meat; put the lid on the pot and allow to simmer for three quarters of an hour.
Then add the vegetables and the sausages, but not the potatoes; simmer for a further three quarters of an hour, then add the potatoes, being careful to place them on the top. Sprinkle them lightly with salt and simmer for a further 20 minutes.
Turn the heat off and allow to stand for 5 minutes before placing the vegetables, then the sliced meat and sausages on a serving dish
Tip : Serve it with horseradish and mustard. And a dry white wine!
Bon appétit !