sweetbread

Sweetbreads (a gland from the neck or around the heart) are a delicacy worth trying.

How to cook lamb or goat sweetbreads

Lamb sweetbreads (as needed)

Kosher salt

black pepper

Milk or salt water (enough

Lard or cooking oil (as needed for frying)

Seasoned all purpose flour (as needed for dredging)

Beaten egg (as needed for breading the sweetbreads)

Cover the sweetbreads with milk and soak overnight in the refrigerator. Season the flour with salt and pepper.

The next day, bring a pot of water seasoned with salt so it tastes like the sea to a simmer, then add the sweetbreads and cook for 10 minutes.

Remove the sweetbreads and cool, then trim off tissue with a paring knife to reveal the inner meat. From here, the sweetbreads can also be crumbled into pieces and added to a dish, such as pasta. See a pasta recipe with sweetbreads here.

To cook the sweetbreads, have a separate bowl of beaten egg and flour ready, warm some oil in a wide pan. Dip the sweetbreads in flour, then egg, then flour again, then carefully add to the hot oil and cook until golden on each side. Serve the sweetbreads hot, any leftovers should be eaten within 24 hours.

Considered to be the original pain d&rsquo;epices, it is made with dark rye flour, honey and spices without the addition of milk and eggs. Many new adaptations of the recipe add these ingredients, as well as a bit of olive oil and a variety of fruits and nuts. According to the Encyclop&eacute;die m&eacute;thodique. Arts et m&eacute;tiers m&eacute;caniques. Tome 5 in 1778: Reims pan d&rsquo;epices used three kinds of honey, white honey or prairie, honey b&acirc;tard and buckwheat honey. From the 19th century, honey from Champagne was replaced with honey from Brittany and some factories even started to use molasses. This recipe is adapted from the blog The Arrogant Pug.&nbsp;

Pain d’épices

water

real honey (flower honey)

rye flour

brown sugar

baking soda

salt

cinnamon

tsp of ground ginger

tsp of ground anise

tsp of ground cloves

tsp of ground nutmeg

This recipe represents a traditional Scottish griddle scone, made with an assortment of essential ingredients and baked on a traditional griddle (also known as girdle, but a frying pan or a skillet will suffice). This results in soft, light, and delicious scones with a buttery texture on the inside.&nbsp;

Scone

(7 oz) all-purpose flour

(1 oz) butter, plus extra butter

(1 tbsp) baking powder

200 ml (3/4 cup + 4 tsp) milk

(1 tbsp) salt

This recipe shows how to prepare coznac the traditional way, with a rich, yeasted dough flavored with vanilla, lemon, and orange. In this case, the filling is made with walnuts and cocoa.

Cozonac

DOUGH

kg (2.2 lbs) flour type 00 (must be dry)

orange and 1 lemon (peel)

(8.8-10.5 oz) sugar

(1/2 oz) dried yeast,

(5.3 oz) melted unsalted butter

ml olive oil

lard

350-400 ml (12.3-14.1 oz) warm milk (depending on the flour)

tbsp vanilla extract

tsp salt

FILLING

(14.1 oz) ground walnuts

(2.65 oz) cocoa

(5.3 oz) of sugar

milliliters (1 oz) rum

GLAZE

tbsp milk

Top 4 sweetbread recipes from across the web

The most viewed sweetbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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How to cook lamb or goat sweetbread...

Pain d’épices

Scone

Cozonac

Top 4 sweetbread recipes from across the web

The most viewed sweetbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to cook lamb or goat sweetbread...

Pain d’épices

Scone

Cozonac

The most viewed sweetbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine