Archives for March 2018

Orange blossom panna cotta with baked rhubarb

March 22, 2018 by vytran24 Leave a Comment

This orange blossom panna cotta has a delicate orange blossom flavor contrasted by the refreshing tartness of baked rhubarb.

rhubarb for orange blossom panna cotta

Spring arrived on Tuesday and I was super excited to find one of my favorite vegetables, rhubarb, at the farmers market. A few years ago, I tried growing rhubarb from seeds even though San Diego has a plant hardiness zone 10 and not at all favorable for rhubarb. As a gardener, it was a joy to see them survived the scorching heat of summer, harvested, and became the heroes in pies, crumble, cakes, and ice cream. With the baby keeping us busy these past months, all the gardening plans went on the back burner but we will resume working on our garden and growing rhubarb again.

baking dish with cut rhubarb

We’re at the tail end of winter with all the glorious citrus still in abundance but at the beginning of spring when the vegetables like rhubarb are slowly making their entrance. I’ve already made rhubarb pies and rhubarb cakes a few times but I’m excited to share a delicious recipe for an orange blossom panna cotta with baked rhubarb as an ode to winter and a welcome to spring.

plates of orange blossom panna cotta with baked rhubarb

At the end of winter, all our citrus trees start to blossom and it’s quite lovely to be in the garden and surrounded by their fragrant. I wanted to pay tribute to winter by using orange blossom water in a yogurt panna cotta and impart that beautiful fragrant. If you haven’t used orange blossom water before, don’t go crazy or the dessert will become too perfumery. It’s quite popular in Middle Eastern, Mediterranean, and French desserts and can be found in many Middle Eastern markets.

plates of orange blossom panna cotta with baked rhubarb

In the past, I enjoyed eating baked rhubarb with rice pudding, yogurt, and vanilla ice cream and thought the tartness of rhubarb would provide a nice contrast in flavor and texture to the creaminess of the panna cotta. Baked rhubarb tend to keep their shape a bit more than poached rhubarb. I love how little time it takes to make this panna cotta and you’re rewarded with a beautiful and delicious dessert. This orange blossom panna cotta with baked rhubarb was a perfect way to pay tribute to both winter and spring. Now onto more spring recipes!

plates of orange blossom panna cotta with baked rhubarb

If you like panna cotta, check out these recipes: blood orange panna cotta, elderflower panna cotta, and buttermilk panna cotta.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 9 votes

Orange blossom panna cotta with baked rhubarb

Prep Time

20 mins

Cook Time

30 mins

Inactive time

4 hrs

Total Time

50 mins

This orange blossom panna cotta has a delicate orange blossom flavor contrasted by the tartness of baked rhubarb.

Course: Dessert

Cuisine: Italian

Servings: 6 servings

Ingredients

1 1/2 cup organic heavy whipping cream
1/4 cup granulated sugar
2 gelatin sheets, gold strength
1 cup 2% Greek yogurt
1 tbsp orange blossom water
2 tbsps unsalted pistachios, chopped

Baked rhubarb

8 oz rhubarb, washed and dried
2 tbsps granulated sugar
freshly squeezed juice of 1 orange

Instructions

Soak gelatin sheets in a bowl of cold water for 5 minutes to let them bloom.
Combine cream and sugar in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.
Lift the gelatin sheets from the cold water and wring gently to remove excess water.
Add the gelatin sheets to the warm cream mixture and stir until they melt completely.
Whisk in the orange blossom water and yogurt until well combined.
Divide the cream mixture among six ramekins. Cover and refrigerate for at least 4 hours or overnight for the panna cotta to set.
Preheat the oven to 350 degrees F.
To prepare the rhubarb, trim the rhubarb at each end and cut them into 1/2 inch batons.
In a baking dish, combine the rhubarb, sugar, and orange juice.
Bake in the oven for 20 minutes until the rhubarb is tender but intact. Let it cool to room temperature.
When ready to serve, unmold the panna cotta by running a sharp knife around the edges of each ramekin to break the suction, place a serving plate over the top of the ramekin, and invert onto the plate. Garnish with the baked rhubarb and chopped pistachios.

Blood orange and roasted beet salad

March 19, 2018 by vytran24 Leave a Comment

This blood orange and roasted beet salad is complex in flavor with the sweetness of the beets providing a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges.

ingredients for blood orange and roasted beet salad

And we’re back for meatless Monday! We had planned on posting a recipe every Monday but it’s been challenging with our schedule, the baby’s unpredictable nap times or rather lack of naps, and the weather not cooperating. We’re aiming for every other Monday for the time being. Today I’m sharing a recipe for a blood orange and roasted beets salad with yogurt, mint, and hazelnut from Athena Calderone’s Cook Beautiful cookbook. The original recipe called for taragon but mine had wilted by the time I got around to making the recipe so I plucked some mint from my garden and threw it in the salad. The switch worked well and I will use mint again.

plate of blood orange and roasted beet salad

Cook Beautiful is one of my favorite cookbooks published this year besides The Lost Kitchen and the Book of Greens, all of which are James Beard Foundation book nominees. The recipes are divided by the season and the photography is absolutely stunning. Given my obsession with blood orange, it was a no brainer to try this recipe. The sweetness of the beets provided a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges. It tasted almost like a dessert but the olive oil and dressing tipped the scale right back to the savory side.

plate of blood orange and roasted beet salad

This blood orange and roasted beet salad is a breeze to throw together, and its complex flavor makes it a perfect complement to your heavier mains. I have made this salad a few times and can’t say I’m tired of it yet. With the first official day of spring arriving tomorrow, I’m going to share a few more citrus recipes before spring goes into full spring and citrus disappears from the farmers market.

plate of blood orange and roasted beet salad

If you want more salad inspiration, check out these recipes: burrata blood orange and fennel salad, seared scallops grapefruit and shaved fennel salad, watermelon radish carpaccio with arugula salad, and za’atar roasted radishes and lentil salad.

5 from 6 votes

Blood orange and roasted beet salad

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

This blood orange and roasted beet salad is adapted from Cook Beautiful by Athena Calderone

Course: Salad

Cuisine: Vegetarian

Servings: 4 servings

Ingredients

6 medium organic golden beets
2 tbsps extra-virgin olive oil, plus extra for drizzling
salt and freshly cracked pepper
1/4 cup hazelnuts
4 blood oranges
1 small shallot, finely chopped
2 tbsps red wine vinegar
1 cup 2% Greek yogurt
a few sprigs of mint leaves

Instructions

Preheat the oven to 425°F (220 ̊C)
Place beets in the center of a large piece of foil. Drizzle them with oil and season with salt and pepper. Tightly seal the foil around the beets to make a packet. Place the packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, about 45 minutes to 1 hour, depending on the size of your beets.
Unwrap the beets and let them cool slightly. Remove the skin by peeling it off with your fingers or knife.
While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant.
Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins then roughly chop the nuts.
Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.
To make the dressing, squeeze the juice from half of an orange into a medium bowl. Add the shallot and vinegar. Whisk in the olive oil and season with salt and pepper to taste.
Cut the beets into wedges and toss them with some of the dressing,
Just before serving, divide the yogurt among the plates. Arrange the orange slices and beet wedges over the yogurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and garnish with mint leaves.

Blueberry and Meyer lemon scones

March 17, 2018 by vytran24 Leave a Comment

These blueberry and Meyer lemon scones are airy and buttery with a burst of blueberries and an addicting tangy lemon glaze.

plates of Meyer lemons

When Meyer lemons are in season, many lemon goodies are on repeat–Meyer lemon bars, bostocks, and lemon cake. I might have gone overboard last weekend and bought at least five pounds of Meyer lemons. Some went to my friend Gail, others were preserved and jammed, and the rest still sitting on my kitchen counter. I went through my repertoire of recipes to see what else to bake and decided to update Vu’s favorite scone recipe. I turned Vu’s blueberry scones into blueberry and Meyer lemon scones.

blueberry and Meyer lemon scones on baking sheet

I was never a scone person until we had afternoon tea at the Orangery in Kensington Palace eight years ago. It was my first time having afternoon tea and wasn’t sure what to expect. The server brought out a selection of scones, butter, and jam. I vividly remember my first bite of the orange scone–light, airy, and buttery with a lovely orange flavor. I was blown away by how good they were, forewent the sweets, and asked for a second serving of scones.

blueberry and Meyer lemon scones with Meyer lemons and a bowl of glaze

From that moment, I made a resolution to replicate the texture of those scones. We can definitely learn a few things about making proper scones from the Brits. Over the years, I have learned a few tricks to avoid making dense, sandpapery scones. The most important one is not overworking the dough. Using a folding motion to bring the dough together will get the mixture moistened evenly. Stirring the dough until it becomes wet will result in dense and heavy scones. Meyer lemon zest is used in the batter to impart that distinguishable lovely Meyer lemon aroma while fresh blueberries are used to create jammy pockets of blueberries. Once the scones are cooled, they’re drizzled with a tangy glaze made with lemon juice, zest, and confectioners’ sugar. Making the glaze is an extra step but it brings everything together. These blueberry and Meyer lemon scones have become a favorite in our family, surpassing even the cranberry and orange scones that we often make with leftover cranberries after Thanksgiving.

glazed blueberry and Meyer lemon scones on baking sheet

These blueberry and Meyer lemon scones are perfect for breakfast with coffee or tea, a snack, or a little pick me up. With Easter and Mother’s Day coming up, they would be the perfect addition to brunch. Your guests will love these airy and buttery scones with a burst of blueberries and addicting tangy lemon glaze. We always make an extra batch to freeze and throw in the oven on days when the scone craving hits.

If you need more breakfast inspiration, check out the recipes for Meyer lemon bostocks, orange and cranberry scones, and Dutch baby pancake.

4.62 from 13 votes

Blueberry and Meyer lemon scones

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

These blueberry and Meyer lemon scones are airy and buttery with a burst of blueberries and an addicting tangy lemon glaze.

Course: Breakfast

Cuisine: British

Servings: 16 scones

Ingredients

2 cups all purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1 stick of unsalted butter, cold and cut into small pieces
1 1/2 cups organic fresh blueberries
Zest of 1 Meyer lemon
1 cup organic heavy cream plus extra for brushing
1 organic medium egg, cold
1 1/2 tsp vanilla extract
2 tbsps sanding sugar

Meyer lemon glaze

1 cup confectioners' sugar
2 tbsps freshly squeezed Meyer lemon juice

Instructions

Sift flour, sugar, baking powder, baking soda, and salt into a mixing bowl.
In a food processor, add the dry ingredients and butter and pulse about 10-12 times. The mixture should resemble coarse bread crumbs with some small pieces of butter.
Transfer the flour mixture to a large mixing bowl. Add the blueberries and lemon zest and toss gently to coat.
In another mixing bowl, combine cream, egg, vanilla, and whisk to combine.
Pour a little of the cream mixture at a time into the flour mixture and use a spatula or your hands to work the cream into the flour mixture as you gradually rotate the bowl in a folding motion, not a stirring motion. Mix just until the dough comes together.
Preheat the oven to 425 degrees F.
Line a half-sheet pan with parchment paper.
Use a 2 ½ inch diameter ice cream scoop, portion the dough, rounded side up, onto the parchment paper about 1 inch apart.
Brush the top of the scones with cream and sprinkle the sanding sugar on top.
Place the baking sheet on the middle rack and bake for 10 minutes. Rotate the pan and bake for another 5-7 minutes until light golden brown or a toothpick inserted into the center of the scone comes out clean.
Remove the scones from the oven and let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool.
To make the lemon glaze, in a bowl add the confectioners’ sugar, lemon juice and zest and stir until well combined.
Drizzle the glaze of the warm scones. If the glaze is too thick, add a few drops of lemon juice.

Recipe Notes

Freeze unbaked scones on parchment lined baking sheet, then transfer the scones to freezer bags and freeze up to 3 months. If baking from frozen, preheat the oven to 425 degrees F and bake for 20-25 minutes.

Meyer lemon bars with almond shortcrust recipe

March 12, 2018 by vytran24 Leave a Comment

These Meyer lemon bars have a delicious filling with burst of lemon flavor and a buttery crust that barely holds together.

white bowl of two Meyer lemons with knife resting on top and two lemons sitting next to bowl

Up until recently, I had a love hate relationship with lemon bars. Every time I made lemon bars, they always turned out awful and ended up in the trash. The filling was either too eggy or sour and the crust too crispy or soggy. Yes, I’m a bit particular about lemon bars. I love lemon bars with just the right amount of tang and a buttery crumbly crust. Countless trials later, I’m excited to share my recipe for these delicious Meyer lemon bars with an almond shortbread crust.

Plate of Meyer lemon bars

Before we planted a Meyer lemon tree in our garden, I used Eureka lemons which always turned out too tart. After I switched to Meyer lemons, I have never gone back. Since Meyer lemon is a cross between a lemon and a mandarin, it has a beautiful burst of lemon flavor without the acidic edge. Their aromatic delicate skin also adds another dimension of lemon flavor to the filling.

Plate of Meyer lemon bars

One of the most important lessons I learned from my failed attempts is pouring the filling directly onto the hot crust prevents it from becoming soggy. Once I made the mistake of removing the crust from the oven so I could bake something else, poured the filling onto the cooled crust only to find out that the filling had sunk into the crust and created a soggy mess. If you were running behind and didn’t make the filling in time, put the cooled crust back into the oven for a few minutes will solve your problem. For the crust, I also added almond meal to create a nuttier base.

Plate of Meyer lemon bars

These Meyer lemon bars don’t last very long when we bring them to potlucks or serve them at the end of a casual meal. They are slightly tart, sweet, and delicate all in the same bite. I love the luscious filling with burst of lemon flavor and buttery crust that barely holds together. Peak season for Meyer lemons runs from November until March so grab them while you can and make these delicious lemon bars.

If you like lemon desserts, check out the recipes for Meyer lemon bostocks, Meyer lemon yogurt and pistachio cake, or lemon poppy seed cake.

4.75 from 12 votes

Meyer lemon bars with almond shortcrust

Prep Time

20 mins

Cook Time

40 mins

Inactive time

2 hrs 30 mins

Total Time

55 mins

These Meyer lemon bars have a delicious filling with burst of lemon flavor and buttery crust that barely holds together

Course: Dessert

Cuisine: American

Servings: 24 small squares

Ingredients

1 stick of unsalted butter
3/4 cup cup all purpose flour
6 tbsps almond meal
1/4 cup confectioners' sugar
1/2 tsp salt

Filling

3 organic eggs
pinch of salt
3/4 cup freshly squeezed Meyer lemon juice
3/4 cup cup granulated sugar
1/4 cup all purpose flour
Zests of 2 Meyer lemons

Instructions

Preheat the oven to 350 degrees F.
Butter a 6 by 12 inch baking pan. Line base and sides with parchment paper, extending the paper about an inch over the sides which will help you lift the bars from the pan.
In a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, flour, almond meal, and salt on medium speed until the mixture comes together.
Press the dough evenly over the base of the pan with your fingers then use the bottom of a measuring cup or glass to help compact it.
Bake for 20-22 minutes in the middle rack of the oven until the edges are golden brown.
Prepare the filling while the base is baking. In a large mixing bowl, whisk the eggs with a pinch of salt. Add the granulated sugar, lemon juice, and all purpose flour and whisk until well combined.
Strain the egg mixture into another bowl to remove any lumps. Whisk in the lemon zest.
Pour the egg mixture over the hot base and bake for another 20 minutes until the edges of the bars are set but the middle still jiggly.
Let the bars cool completely in the pan on a wire rack then cover and refrigerate for 2 hours.
When ready to serve, lift the bars from the pan using the overhanging parchment paper and transfer to a cutting board. Cut the bars with a sharp knife into 2 inch squares and wipe the knife clean in between cuts.
Dust the bars with confectioners’ sugar and serve immediately.

Recipe Notes

Leftover lemon bars will keep in the refrigerator if covered in a container for up to 3 days.

Burrata blood orange and fennel salad

March 6, 2018 by vytran24 Leave a Comment

This burrata, blood orange, and fennel salad is vibrant, full of flavor, and delicious.

ingredients

I’ve been on a citrus kick lately. Grapefruits and oranges take center stage in many salads while Meyer lemons are the heroes in lemon bars, bostocks, this yogurt cake, and that poppy seed cake. With spring fast approaching, I’m trying to enjoy as much of winter’s bounties, especially blood oranges, before the season is over. I’m excited to share the recipe for a delicious burrata, blood orange, and fennel salad for meatless Monday.

two plates of burrata blood orange and fennel salad

This burrata, blood orange, and fennel salad is inspired by a recipe from Yotam Ottolenghi’s NOPI cookbook. The original recipe calls for burrata, blood orange, coriander seeds, and lavender oil but lavender flavored food is not my cup of tea. A quality olive oil is the perfect substitute for the lavender oil.

two plates of burrata blood orange and fennel salad

While burrata is commonly paired with tomatoes, peaches, and figs in the summer, blood orange is the perfect winter substitute. Burrata is hands down one of my favorite cheeses and I gravitate toward burrata when I want a little fancier salad. Burrata is a fresh cheese with an outer shell made of pure mozzarella and the softer inside a mixture of mozzarella and cream. Most supermarkets carry burrata but mozzarella tastes just as delicious if you can’t find burrata.

two plates of burrata blood orange and fennel salad

Three different types of blood oranges, Moro, Tarocco, and Sanguinello were used to bring contrast in color and taste. Blood oranges have a lovely sweet tart flavor that cuts through the creaminess of burrata wile the fennel slices lend their crispiness and crunch. You don’t need a dressing since the orange juice and olive oil mixed together form a dressing on their own. Sprinkle some salt and freshly ground pepper and you can dive right in. I love how vibrant, fresh, and delicious this salad is. This burrata, blood orange, and fennel salad can be a meal on its own for the vegetarian in your family or you can serve it as a starter salad to lighten up the heavier dishes for the omnivore.

two plates of burrata blood orange and fennel salad

If you want more salad inspiration, check out these recipes: seared scallops grapefruit and shaved fennel salad, watermelon radish carpaccio with arugula salad, and za’atar roasted radishes and lentil salad.

4.85 from 13 votes

Burrata blood orange and fennel salad

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

This burrata, blood orange, and fennel salad is vibrant, refreshing, and delicious.

Course: Salad

Cuisine: Vegetarian

Servings: 2 servings

Ingredients

4 blood oranges, use a mixture of Moro, Tarocco, and Sanguinello
1 large fennel bulb, fronds reserved
2 4 oz burrata cheeses
2 tbsps hazelnuts, toasted and roughly chopped
2 tbsps extra virgin olive oil, use the the fruity type
salt and freshly ground pepper

Instructions

Preheat the oven to 350 degrees F.
On a baking sheet, toast the hazelnuts for 5 minutes until they’re golden and fragrant. Place the toasted hazelnuts on a kitchen towel and rub them against each other to remove the skins. Roughly chop them.
To make the salad, wash the fennel and discard the tough outer bulb. Reserve some feathery leaves or fennel fronds for garnish.
Cut the bulb in half and use a mandoline to thinly shave the fennel and place in a bowl with cold water.
Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds.
When ready to serve, drain the burrata cheeses and place them on the plate. Add the fennel and orange slices. Top with toasted hazelnuts. Drizzle with extra virgin olive oil and sprinkle with salt and pepper to taste. Garnish with fennel fronds. Serve immediately.

Meyer lemon bostock brioche aux amandes

March 3, 2018 by vytran24 Leave a Comment

Thick brioche slices are soaked with a Meyer lemon syrup, slathered with almond frangipane cream, topped with sliced almonds, and baked to perfection.

Five slices of Meyer lemon bostocks and sieve on baking sheet and

Let’s talk about bostocks! Bostock, or brioche aux amandes, is a classic but lesser known French pastry compared to almond croissant. I first discovered bostocks from Tara’s Seven Spoons cookbook and have been making them for years. Traditionally, thick brioche slices are soaked with an orange flavored syrup, slathered with almond frangipane cream, topped with sliced almonds, and baked to perfection. After years of making bostocks with orange syrup, I decided to switch things up and experimented with Meyer lemons. I’m so excited to share my recipe for Meyer lemon bostock with you.

Five slices of Meyer lemon bostocks and sieve on baking sheet and

To make the lemon syrup, I combined Meyer lemon juice, zest, water, and sugar and let the liquid reduce over medium heat. The result is an aromatic, lightly sweet, and intensely lemon flavored syrup. If you can’t find Meyer lemons to make the syrup, use Eureka lemons but get ready to pucker up. Eureka lemons have quite a bit more acidity compared to Meyer lemons. Using a store bought lemon marmalade or jam is another alternative. While the lemon syrup is simmering on the stove, I whipped up the almond frangipane. Frangipane is really easy to make and requires ground almonds, butter, sugar, vanilla bean paste, almond extract, a touch of rum, and an egg to hold everything together.

Four slices of Meyer lemon bostocks on baking sheet and

To assemble the bostock I used brioche from my favorite San Diego bakery, Bread and Cie. Their brioche is so good I don’t even bother making my own. The brioche slices are brushed with lemon syrup, slathered with a generous layer of frangipane, topped with sliced almonds, and baked until golden and crispy. These Meyer lemon bostocks will fill your kitchen with a lovely aroma while they’re baking.

Four slices of Meyer lemon bostocks and sieve on baking sheet and

When the bostocks are done baking, let them cool for a few minutes before sinking your teeth into them. The edges caramelize beautifully with the lemon syrup but the center becomes custardy. I love the jammy, tangy note of these bostocks.

Hand holding a slice of Meyer lemon bostock

For a fancy sounding French pastry, bostocks are so easy to make and you can eat them for breakfast, brunch, or as a dessert with a scoop of vanilla ice cream. With Meyer lemon season lasting all the way until May, I’ll be making these Meyer lemon bostocks for as long as I can.

four white plates with slices of Meyer lemon bostocks

If you like French pastry, you might enjoy Tara’s bostocks, financiers, quince tart tatine, or apple galette.

4.41 from 10 votes

Meyer lemon bostock

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

Thick brioche slices are soaked with a Meyer lemon syrup, slathered with almond frangipane cream, topped with sliced almonds, and baked to perfection.

Course: Breakfast, Brunch, Dessert

Cuisine: French

Servings: 8 servings

Ingredients

1 8 slices of brioche, cut into ¾ inch thick slices
1 cup frangipane cream
1 cup Meyer lemon syrup
1 cup sliced almonds

Meyer lemon syrup

1/2 cup Meyer lemon juice, freshly squeezed
1/4 cup lemon zest
1/2 cup water
3/4 cup granulated sugar

Frangipane cream

1 cup almond meal or almond flour
3/4 cup confectioner's sugar plus extra for serving
1/2 cup butter (one stick of butter)
1 tsp vanilla bean paste
1 tsp almond extract
1 tbsp rum
pinch of salt
1 organic medium egg

Instructions

To make the lemon syrup, combine water, sugar, lemon juice, and zest in a heavy saucepan and boil over medium-high heat until sugar dissolves. Lower the heat to medium and let the syrup simmer until the volume reduces to two thirds. Set aside and let it cool to room temperature.
While the syrup is being reduced, prepare the frangipane cream.
In a bowl of a stand mixer with the paddle attachment, beat the butter and confectioner's sugar on medium speed until creamy and fluffy.
Mix in the almond meal and continue beating.
Add in the vanilla, salt, rum, almond extract, and egg and beat until well combined.
Preheat the oven to 350˚F.
Line a baking sheet with parchment paper and arrange the brioche slices on the paper.
To assemble the bostocks, brush about 2 tablespoons of orange syrup onto the brioche slices.
Using an offset spatula, spread about 2 tablespoons of frangipane cream on top of the syrup.
Scatter about 2 tablespoons of sliced almonds on top of the frangipane cream.
Repeat the with remaining brioche slices.
Place the baking sheet in the oven and bake for 15-20 minutes until the sliced almonds are golden brown, the frangipane cream set, and the edges of the brioche caramelized.
Remove from the oven and let the bostocks cool for 5 minutes.
When ready to serve, sift a light flurry of confectioner's sugar over the bostocks.

Recipe Notes

The frangipane cream will keep in an airtight container in the refrigerator for up to a week.