Yes, I did bake some brioche on the outdoor gas grill, and it works quite well, but more on that in a minute. My family just got back from Door County, Wisconsin, home of the famous Montmorency sour cherry. It has an indescribable, almost spicy flavor that can be perfectly heightened by adding sugar in jams and sauces (they’re not for eating out of hand). For jams, you’re pretty limited to a sweet version (for canning safety), and that’s what’s pictured above. It’s what we gave you in the book (page 213 of Artisan Bread in Five). When my family goes to the Door peninsula, we make a bunch of different versions, some that we can and store; but some that we just eat immediately. This time around, we put the cherry preserve on top of luscious brioche (yes, done on the grill). Then we gilded the lily with a little fresh whipped cream:
We ate very, very well, and everyone was in a good mood–no one was voted off the peninsula. Cherries and brioche didn’t hurt– Read More