Emu Egg and Mini Rosemary Baguettes with Salt and Pepper Butter and Citrus Tonic Now Serving

In Issue 3

Emu Egg and Mini Rosemary Baguettes with Salt and Pepper Butter and Citrus Tonic

Emu Egg:

1 Emu Egg
On maximum heat boil large pot of water
Using a large spoon or ladle carefully place emu egg in boiling water
Lower heat slightly and boil for 36 minutes (650g egg)

Emu Egg and Mini Rosemary Baguettes with Salt and Pepper Butter and Citrus Tonic

Mini Rosemary Baguettes:

1 cup warm water
2.5 cups bread flour
1 tablespoon light brown sugar
1 ½ teaspoons instant yeast
¼ cup fresh rosemary, chopped
½ cup asiago cheese, finely grated
1 teaspoon salt
Baguette Garnish:
sea salt
pepper, freshly ground
1 egg yolk + 1 teaspoon water (optional egg wash), beaten

Emu Egg and Mini Rosemary Baguettes with Salt and Pepper Butter and Citrus Tonic

Preheat oven to 375 degrees F (190 degrees C)
Mix yeast and sugar into water
Make a well in flour and pour in water/yeast/sugar mixture
Add salt and rosemary
Mix lightly until combined
Kneed until dough is mixed and bouncy
Place in an oiled bowl, cover, and let rise in warm place for approximately 30 minutes or until doubled in bulk
Punch down dough and roll out to 1 ½” thickness
Cut into strips, roll into small baguette shapes
(Brush egg yolk water mixture over baguettes)
Score tops and sprinkle with sea salt and pepper
Cover and let rise 30-40 minutes
Bake 14-20 minutes depending on size, or until golden brown

Emu Egg and Mini Rosemary Baguettes with Salt and Pepper Butter and Citrus Tonic

Salt and Pepper Butter:

¼ cup unsalted butter
½ teaspoon sea salt
1 teaspoon pepper, freshly ground
Mix butter, salt, and pepper

Citrus Tonic:

Chill 4 Glasses

2 Oranges
1 Grapefruit
1 Lemon
2 cups Ice, cubed
1 cup Tonic water
4 sprigs of rosemary, for garnish

Juice citrus fruits
Add ice to chilled glasses
Pour juice over ice
Add tonic
Garnish with rosemary and serve immediately

Emu Egg and Mini Rosemary Baguettes with Salt and Pepper Butter and Citrus Tonic