Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: A project that's very, very (very, very) worth it.
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In the places I live, I seem to make friends with people and with bakeries. At least, I figure that must be what I’m doing because those are the things I feel bonded to and that I miss when I move away: my special people and my special bakeries.
The last neighborhood we lived in had my favorite bakery I’ve ever made friends with. It was (is, I suppose, but I’m not there anymore, so, was) spectacularly tiny and everything they made was spectacularly delicious. Perfectly flaky croissants and galettes, rustic fruit studded cakes, tender scones. I never ate a thing there I didn’t love. Unsurprisingly, my husband and I wandered our way over there every weekend to pick up a treat or two.
One of my favorite treats for mornings there was a round pillow of brioche topped with a slice of brie, a drizzle of honey, and seasonal fruit. This week I found myself so missing that bakery and those brioche circles, I decided I would just have to bake my own to eat for breakfast, gosh darn it. These are undeniably a project, but they are so very, very (very, very) worth it. And while there is, of course, no brioche like fresh brioche, if you make them on the weekend, the leftovers will keep in the refrigerator for several days and reheat quite nicely. Imagine how pleased you’ll feel with yourself come Tuesday morning!
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.