tag:blogger.com,1999:blog-2662563451197485408.post9178092966335817555..comments2011-12-16T09:05:44.169-08:00MChttp://www.blogger.com/profile/06970341784453225019noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2662563451197485408.post-11350836176983930272011-12-16T09:05:44.169-08:002011-12-16T09:05:44.169-08:00@breadsong, thank you so much for your kind words. Actually I didn&#39;t use the raspberry-hyssop infused vodka to soak the plums, just the vodka which was left in the bottle after I made the berries. I have edited the post to reflect that. But maybe I should try it on just a handful of plums...?<br />In France they sell something called &quot;alcool pour fruits&quot;. It is 40 degrees white aqua vitae which has no specific taste so that it can be imbued with the fruit or spice you choose.<br />@Kim, thank you! I will try to make orange water. What a great idea! You were so lucky to have a citrus tree in your backyard. It&#39;s my dream and not to likely to happen now that we live in the NW.<br />@Teresa, thank you so much. Merry Christmas to you and yours!MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-79095438936656630162011-12-16T07:55:00.660-08:002011-12-16T07:55:00.660-08:00Great looking brioche, very tantalizing looking drunken plums and gorgeous pics of all. You are so inspiring MC, what great ideas for the holiday season! I love prunes and this is definitely a keeper idea. Thank you for the wonderful post! Merry Christmas!Teresahttp://www.northwestsourdough.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-54008896442361723712011-12-12T20:20:06.617-08:002011-12-12T20:20:06.617-08:00Hi MC,<br /><br />Thank you for great writes up again and I will try Tartine&#39;s olive oil brioche around Christmas. I do have the same worried as you pointed out –“ using regular extra-virgin olive oil” but right now I can go ahead to use the oil for making a batch of dough soon. You can find both orange and rose blossom water at whole foods or you can make them at home (I used to make them at home all the times when I was in west coast – we have citrus tree at our back yard):<br />http://www.dinnersanddreams.net/2011/04/how-to-make-orange-blossom-water-or-rosewater.html<br /><br />I love your plums idea (I can eat them just like that) and I think dried fruits do better in alcohol compare to fresh fruits. I want to try sake version next year. I feel very honor to be mentioned in your post but I’m still very far behind from a talented baker – lots to learn in the future. Thanks.<br /><br />KimAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-34634132603276200832011-12-12T18:23:41.932-08:002011-12-12T18:23:41.932-08:00Hi MC,<br />Such a pretty brioche, and the &#39;plastered plums&#39; sound delicious, infused with additional flavor from the raspberry and hyssop.<br />I have tasted those chocolate-covered cherries; isn&#39;t Kimmy the sweetest? Adding them to your brioche is a lovely idea!<br />I wonder what that &#39;special spirit&#39; is, produced in France, for macerating fruit? (I would have loved to have had something like that this summer during sour cherry season; wanting to make a homemade cherry eau-de-vie, I used vodka. It tastes nice, after soaking these past few months, but might have been better with brandy?).<br />I bet the flavor in those plums will keep getting better and better. Thanks so much for this creative idea; what a lovely presentation of your brioche, and festive fruit!<br />:^) from breadsongAnonymousnoreply@blogger.com