Chef Matt Stickle of Bite at the Hotel Murano, Tacoma
Episode: KCTS 9 Cooks: Chef's Kitchen
A day ahead, roll several mint leaves and cut thinly to chiffonade. Mix crème fraiche with mint leaves and refrigerate overnight to blend flavors.
Prepare Orange Butter
Place Plugra in a mixer bowl. Grate zest from orange and add, then add the juice. Mix until blended and keep refrigerated.
Prepare Gingerbread Custard
Put all custard ingredients in a bowl and whisk to blend. Keep refrigerated until ready to use.
Cut three 1-inch slices of cinnamon brioche per serving. Soak both sides of each slice in Gingerbread Custard. Place the prepared brioche slices on a hot greased griddle. When browned, turn over to brown the other side.
Place brioche slices shingled on a plate. Garnish with a spoonful of orange butter and a dollop of minted crème fraiche. Sprinkle with powdered sugar, and garnish with a mint sprig. Serve with warm maple syrup and grapefruit brulee. (Sprinkle a grapefruit half with sugar in the raw and torch or brown under the broiler.)
Note: You may use day-old croissants or cinnamon rolls in place of the brioche.