French Sultana Boule (Three Variations)

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Recipe courtesy David Lorenzo Lopez
Adaptation of NYT Simple Crusty Bread

1 ½ tbsp Fleischmann’s Bread Machine Instant Yeast
1 ½ tbsp kosher salt
6 ½ cups King Arthur unbleached bread flour, more for dusting dough
½ cup Le Bon Magot White Pumpkin & Almond Murabba, drained, per loaf
cornmeal, for dusting

Makes three large boules

In a large plastic bowl, pour 3 cups warm water (about 110–115 degrees fahrenheit). Mix salt until completely dissolved. Sprinkle yeast onto water and whisk until no more dry particles remain on surface. Mix flour into water with wooden spoon in three equal batches until fully incorporated. Dough will be rather wet and loose. Cover loosely with plastic wrap, then lay a kitchen towel over plastic wrap. Let dough rise at room temperature for 2.5–3 hours.

Bake at this point, or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a bit of flour onto the dough and cut off a grapefruit-sized piece with a knife. On a lightly-floured surface, flatten dough slightly and spread half of the drained White Pumpkin & Almond Murabba onto dough.

Fold once over, making sure to seal the edges of the dough. Flatten once more, then spread the remaining preserves onto the dough. Fold once over, again making sure to seal the edges of the dough. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal. Let rest 40 minutes. Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven. Place baking stone on middle rack and heat oven to 450 degrees fahrenheit. Heat stone at that temperature for at least 20 minutes.

Dust dough with flour then slash top with very sharp knife three to four times. Slide onto baking stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well-browned, about 30–33 minutes. Cool completely.

NoteLe Bon Magot White Pumpkin & Almond Murabbashould be strained using a sieve and drained of excess liquid before kneading into the dough. We recommend pouring the excess liquid back into the bottle to use as a topping for ice cream or yogurt.

Variations: If you also have Le Bon Magot Spiced Raisin Marmalata or Lemon-Sultana Marmalata, you can also use ½ cup, drained, in place of the White Pumpkin & Almond Murabba. Since this recipe makes three large boules, you can make one boule using each of these three preserves!

If you don’t have a baking stone, stretch rounded dough into an oval and place in a greased, nonstick loaf pan.  Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450F for 5 minutes. Place pan on middle rack.

Farro and Chicken Tbit


Recipe by Lior Lev Sercarz

1 whole chicken, cut up
6 cloves garlic, whole
1 jar Le Bon Magot White Pumpkin and Almond Murabba
2 cups farro, uncooked
4 1/2 cups water
olive oil

The White Pumpkin and Almond Marmalata allows you to make this dish very easily since it contains all the necessary flavors and spices, just add chicken, farro, and garlic.

Preheat oven to 375°F. Sear chicken in olive oil in a heavy pot over medium high heat until browned. Add the jar of murabba and cook for 2 minutes more, scraping the bottom well.

Add the farro, garlic, and water and stir well. Cover and cook in the oven for 45 minutes. Also great with raisins and/or nuts.

White Pumpkin and Almond Pain Perdu with White Chocolate

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Recipe courtesy Naomi J. Mobed

50g unsalted butter, softened + 1 tbsp
150-200 g challah bread, thinly sliced; preferably stale (about 3 days old)
1 jar (8oz) White Pumpkin and Almond Murabba + 3 tbsp (optional)
60g sliced, toasted almonds + 2 tbsp sliced almonds (not toasted)
2 large free-range egg yolks
2 large free-range eggs
40g caster or super-fine sugar*
300ml heavy or double cream
300ml organic milk or half & half
170g superior quality white chocolate
1 tsp vanilla extract
Demarara sugar, to sprinkle*
vanilla ice cream (optional)

*When caster or Demarara sugars are not available, use normal white granulated sugar.

Simmer cream, bring to boiling point and remove from stove. Break white chocolate into small chunks and melt in warmed cream. Put aside.

Liberally grease 1.5-liter shallow oven-proof dish, especially the sides, with 1 tbsp butter. Spread bread slices on both sides with 50g butter and Murabba; arrange bread in overlapping layers in the dish, sprinkling 60g of toasted almonds in between. Put aside.

Beat egg yolks, whole eggs and sugar together in a large bowl until creamy, then beat in the cooled cream and white chocolate mixture, gradually adding milk and vanilla. Slowly pour mixture over bread, allowing it to soak in. Most of the bread will be submerged but allow top to be exposed to aid browning. Leave to stand for minimum 30 minutes, to allow the bread to soak up the custard.

Pre-heat oven to 350F. Stand custard dish in roasting pan and surround dish with boiling water to come halfway up the dish (bain-marie allows for gentler cooking of the pudding without eggs curdling). Sprinkle 2 tbsp sliced almonds and Demerara sugar, bake for 35 minutes until golden.

Turn the grill to 420F and brulée the top for 5-7 minutes (to desired dark golden brown color). Or, cook for 40 minutes at 350F and brulée with torch.

Optional: Shortly before removing pudding from oven, melt 3 tbsp White Pumpkin and Almond Murabba until runny but sticky. Dab this glaze over the surface of the pudding and leave to stand for 15 minutes before serving. The custard will continue to cook with the residual heat and firm up during this time.

Optional: Serve with homemade or superior quality store-bought vanilla ice cream.