Food Network: Brunch Panzanella

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Brunch Panzanella
Recipe courtesy Michael Chiarello, 2007

Ingredients
3/4 cup thinly sliced almonds
2 tablespoons unsalted butter
1 bay leaf
1/4 cup packed light brown sugar
1 tablespoon brandy
1 tablespoon fresh lemon juice
1/2 cup fresh orange juice
1/4 teaspoon finely ground sea salt, preferably gray salt

1 large country-style Italian loaf, about 1 pound
2 pints ripe strawberries, cut into 1/4-inch slices
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon good-quality balsamic vinegar
1/2 teaspoon finely ground sea salt, preferably gray salt

3/4 cup golden raisins
1/2 cup blueberries
1/2 cup lightly packed torn mint leaves
1 cup heavy cream, lightly whipped (or vanilla yogurt)

Directions
Preheat the oven to 350 degrees F.

Spread the almonds on a baking sheet and bake in the oven until toasted, about 8 to 10 minutes.

While the almonds are toasting, melt the butter in a 10-inch skillet over high heat, and cook until
it browns. Add the bay leaf and stand back (it might pop). Lower the heat to medium and add the
sugar to the pan and stir. When the sugar has melted, add the brandy and stand back (it might
flame). Add the lemon juice. Cook for 15 seconds, then add the orange juice and salt. Stir and cook
until the liquid has reduced by half and it has reached a syrupy consistency. You should have about
1/2 cup. Remove the bay leaf.

Using a serrated knife, shave off the thicker parts of the crust. Cut the bread into 1/2-inch

cubes. You should have about 8 cups. Place the bread in a large bowl. Add 1/4 cup of the brown
butter syrup. Spread the bread in a single layer on a rimmed baking sheet. Bake until golden and
crispy on the outside and still chewy inside, 15 to 20 minutes, turning occasionally for even
coloring.

Put the strawberries in a medium bowl. Add the sugar, lemon juice, vinegar, and salt and mix well.
Allow to macerate for 5 to 10 minutes.

Place the raisins in a small bowl. Cover with hot water. Allow the raisins to plump for 8 to 10
minutes. Drain the fruit.

Place the bread in a large bowl. Add remaining brown butter syrup, the almonds, raisins,
blueberries, and mint. Toss well. To serve, spoon some strawberries in each bowl. Spoon some
panzanella beside the strawberries. Spoon some whipped cream (or vanilla yogurt) over the
strawberries.