Get the latest Brioche recipes from Group Recipes. http://www.grouprecipes.com/tag/brioche Live, fresh or frozen-all good when it comes to these babies. Sweet and tender with a mild, tangy flavor. The soft-shell is the blue crab in its molted state.The molting process means an abundant supply of soft crabs from late spring to early fall, with May through September ranking as the most productive months. They are available frozen year round. I received a case of 12 frozen for a present and will have company to share them with us. A few facts: The soft-shell season is traditionally marked with the first full moon in May.At that time, the blue crab begins its molting season to accommodate its summer growth.The actual shedding of the shell can take anywhere from one to three hours, after which it must be removed or the hardening process will continue, reducing the quality of the soft-shell crab. Soft-shells are harvested in their peeler stage in peeler pounds or pots and transferred to shedding operations where they are monitored around the clock. Virginia’s waters and products are regulated by federal and state agencies including the FDA, the Virginia Department of Health, the Virginia Department of Agriculture and Consumer Services, the Virginia Department of Environmental Quality, and the Virginia Marine Resources Commission, insuring that only safe wholesome seafood are sold. By Chef Bruce Sherman of Food and Winer http://www.grouprecipes.com/105062/soft-shell-crab-sandwiches-with-pancetta-and-remoulade-2-ways.html I baked a fresh brioche yesterday (recipe posted here) so I decided to make a bread pudding with the leftover bread. It's so rich and decadent... you only live once, right? :-) http://www.grouprecipes.com/97491/brioche-bread-pudding-with-fresh-raspberries.html These looked and sounded so good... there is no servings amount and the cooking time is for the smallest size... the recipe give several sizes that you can make... I loved the littlest ... and anything that has lemon in the title catches my eye... the recipe and photo are courtesy of king Arthur http://www.grouprecipes.com/92062/mini-lemon-brioche-with-raspberry-jam-and-devon-cream.html This is a yummy dessert and quick and easy to make on your grill or stove top grill............. courtesy danny boome http://www.grouprecipes.com/89084/grilled-brioche--smores.html One word to describe this first course: SUBLIME. Use my "simple brioche loaf" recipe for this one :-) http://www.grouprecipes.com/65967/foie-gras-on-pain-perdu-with-calvados-caramelized-pears.html Why buy it when you can make it fresh right out of your oven? I love this bread because of its versatility. I make sweet or savory bread puddings with it, Pain Perdue (French toast) even croutons for my rosemary split pea soup. http://www.grouprecipes.com/65955/simple-brioche-loaf.html A luscious layer of Nutella is sandwiched between two slices of brioche, then the whole thing was to be dipped in French toast batter, fried in butter, and finished with a dusting of powdered sugar. http://www.grouprecipes.com/49368/nutella-stuffed-brioche-french-toast.html Really simple, quick and great flavored stuffing. http://www.grouprecipes.com/28828/good-ol-stuffin.html This is the Christmas bread my mom and I bake every year. Decadent and very rich without being overly sweet, it's perfect with a little bit of butter with our Christmas breakfast! http://www.grouprecipes.com/13563/moms-holiday-brioche.html This recipe is a cross between a bread and a cake. Blackcaps are black raspberries and often confused with blackberries. A black raspberry (blackcap) is hollow inside, whereas a blackberry is solid. You could easily substitute red raspberries or blackberries for the black raspberries in this recipe, and plum or peaches for the apple. http://www.grouprecipes.com/10999/black-raspberry-streusel-bread.html