Grilled Brioche With Warm Fruit Food

GRILLED BRIOCHE WITH WARM FRUIT

Steps:

• Heat a grill to medium-high. In a large cast-iron skillet, combine sugar, bourbon, and water. Place on grill and cook, stirring, until sugar dissolves. Add blueberries and strawberries and cook until fruit is warmed through, about 2 minutes. Remove from heat and stir in raspberries. Let stand 5 minutes.
• Butter both sides of each brioche slice. Grill, turning quickly, until golden brown, about 10 seconds per side. Serve brioche topped with fruit mixture and whipped cream.

GRILLED QUAIL WITH BRIOCHE, FOIE GRAS, AND ROSE GERANIUM SAUCE

Steps:

• Marinate the quail in olive oil, thyme, and sage for at least 2 hours, up to overnight, in the refrigerator.
• Preheat a grill. Preheat the oven to 400 degrees F.
• Remove the quail from the marinade and season with salt and pepper. Place the quail, breast-side-up, on a medium hot grill. Cook for 3 minutes, then turn over so the breast-side is down, and cook for 2 minutes. Then lift and adjust position on the grill to create an "x" mark on the breast. Finish cooking for about 4 minutes, about 8 to 9 minutes total cooking time.
• While the quail are cooking, sear the foie gras in a dry, medium-hot pan. Place in the oven for 4 minutes. Remove from the oven, place the foie gras on a cutting board and slice into 8 pieces. Lightly toast the brioche, place a piece of foie gras on each half and a quail on top. Spoon the sauce over the quail and garnish with Sweet Potato Shoestrings.
• Place the shallots, wine, and vinegar in a small pot. Bring to a boil, the reduce the heat and simmer until reduced by half. Add the stock and continue to reduce until you have about 1/2 cup of liquid left. Whisk in the jelly, then add the butter and season, to taste. The sauce should be glossy and syrupy, but not too sweet. Add a drop of vinegar, to balance, if necessary. Set aside and keep warm.
• Bake the sweet potatoes until very soft. Let cool. Peel and weigh out 12 ounces. Put the sweet potatoes in the bowl of an electric mixer. Using a paddle, mix for 2 minutes on medium speed or until mashed. Then add egg, milk, and yeast and mix for 1 minute. Add the rest of the dry ingredients and mix for 6 minutes on medium speed. Let rest for 15 minutes.
• Preheat the oven to 325 degrees F. Add the cold butter in stages on speed 2. Mix for 6 to 8 minutes to smooth out the brioche, until it does not stick to the sides of the bowl. Divide into 2-ounce balls and place in muffin tins or brioche molds. Let rest in a warm place for 1 1/2 hours. Brush with egg wash and bake until golden brown, about 10 minutes.
• Preheat a fryer to 325 degrees F. Add the potatoes and fry until crispy. Drain on paper towels and season with salt.

GRILLED BREAD PUDDING WITH FRESH FRUIT

Steps:

• Toss together the peaches, raspberries and brown sugar. Set aside to macerate.
• Preheat the grill. Slice the bread. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool.
• In a saucepan, heat the half-and-half, cream, salt and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and granulated sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large shallow bowl to smooth the mixture and remove the vanilla bean. Dip the toasted bread slices into the custard, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. Transfer the slices to the grill and cook about 5 minutes on each side. Serve warm or chilled, dusted with confectioners' sugar.