iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Apple Salad with Toasted Mustard Seeds and Herbs

Ingredients:
1/2 cup yellow and/or brown mustard seeds
2 tablespoons honey
3/4 cup plus 2 tablespoons apple cider vinegar
1 tablespoon kosher salt, plus more
2 large apples (such as Pink Lady or Gala), cored, very thinly sliced
1/4 cup parsley leaves with tender stems
2 tablespoons chopped fresh chives
2 tablespoons olive oil
Freshly ground black pepper

Instructions:
Toast mustard seeds in a small saucepan over medium heat until they begin to pop, about 2 minutes. Add honey, 3/4 cup vinegar, and 1 Tbsp. salt. Bring to a simmer, swirling pan occasionally, and cook until liquid is almost completely evaporated, about 5 minutes. Let cool.
Toss apples in a small bowl with parsley, chives, oil, 2 Tbsp. seasoned mustard seeds, and remaining 2 Tbsp. vinegar; season with salt and pepper. Serve apple salad with extra mustard seeds alongside.
Fresh Dill Cucumbers with Lemon

Ingredients:
1 pound Persian or kirby cucumbers, thinly sliced lengthwise on a mandoline, 1/4 cup coarsely chopped fresh dill, 1 teaspoon kosher salt, Freshly ground black pepper, 1 tablespoon finely grated lemon zest, 1 tablespoon fresh lemon juice

Instructions:
Combine cucumbers, dill, and salt in a medium bowl; season with pepper and toss to coat. Cover and chill 30 minutes.
Drain cucumbers and place in a clean bowl. Top with lemon zest and juice.
Cucumbers can be salted up to 4 hours ahead. Keep chilled.
Slow-Roasted Char with Fennel Salad

Ingredients:
1/2 cup unseasoned rice vinegar, 1 tablespoon sugar, 1 teaspoon caraway seeds, 2 teaspoons kosher salt, plus more, 6 garlic cloves, thinly sliced, 1 small fennel bulb, thinly sliced on a mandoline, divided, 1 1/4 pounds arctic char or salmon fillet, 4 tablespoons olive oil, divided, Freshly ground black pepper, 1 tablespoon fresh lemon juice, 1 tablespoon chopped preserved lemon peel, 1/2 cup dill fronds

Instructions:
Preheat oven to 300°F. Bring vinegar, sugar, caraway seeds, 2 tsp. salt, and 1/3 cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Remove from heat and add garlic. Let sit until garlic is slightly softened, 10–15 minutes.
Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8–10 minutes.
Meanwhile, place char in a 2- or 3-qt. baking dish and coat with 1 Tbsp. oil; season with salt and pepper. Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15–18 minutes.
Drain fennel mixture; discard liquid. Toss in a small bowl with lemon juice, preserved lemon, remaining 3 Tbsp. oil, and remaining fennel; season with salt and pepper. Mix in dill.
Serve char topped with fennel salad.
Garlic and fennel can be pickled 1 day ahead. Cover and chill.
Bucatini With Walnut-Parsley Pesto

Ingredients:
1 cup walnuts
6 pickled Calabrian chiles or 1 Fresno chile with seeds
1 small garlic clove, finely grated
1 1/2 ounces Parmesan, finely grated (about 1 1/2 cups)
1/3 cup olive oil
1 cup chopped fresh parsley, plus more
Kosher salt, freshly ground pepper
3/4 pound bucatini or spaghetti

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8–10 minutes. Let cool.
Pulse 3/4 cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/2 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
Pesto can be made 2 days ahead. Cover and chill.
Eggs with Pickled Shallot and Parsley

Ingredients:
8 large eggs, 1 small shallot, finely chopped, 2 tablespoons fresh lemon juice, 1 cup finely chopped fresh parsley, Flaky sea salt

Instructions:
Gently lower eggs into a medium pot of boiling water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool.
Meanwhile, combine shallot and lemon juice in a small bowl; let sit 10 minutes.
Drain shallots and toss in a small bowl with parsley; season with salt.
Carefully peel eggs (they'll be a little wobbly in the center) and slice crosswise 1/2" thick. Arrange on a platter and top with parsley and shallot mixture.
Silver Dollar Latkes

Ingredients:
1/4 cup fine plain dried breadcrumbs
1 tablespoon kosher salt
2 teaspoons baking powder
1/8 teaspoon finely ground black pepper
3 pounds russet potatoes (3 or 4), peeled
1 pound onions (about 3 medium)
1 large egg
2 tablespoons (or more) schmaltz (chicken fat), duck fat, or vegetable oil
2 tablespoons (or more) vegetable oil

Instructions:
Place a wire rack in a rimmed baking sheet; line with 2 layers of paper towels. Combine breadcrumbs, salt, baking powder, and pepper in a small bowl.
Using the large holes of a box grater or a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Open towel; toss mixture to loosen. Wring out again (excess moisture will lead to soggy latkes).
Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine.
Preheat oven to 425°F. Heat 2 Tbsp. schmaltz and 2 Tbsp. oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet. If the fat sizzles around the edges, it's ready (do not let it smoke). Working in 5 batches and adding more schmaltz and oil to skillet as needed to maintain about 1/8" fat, drop small spoonfuls of mixture into pan, pressing gently with the back of the spoon or a spatula to flatten slightly. Cook latkes, occasionally rotating pan, until golden brown and cooked through, about 2 minutes per side. (You may occasionally need to pick out stray potato bits from oil if they start to burn.)
Transfer latkes to prepared rack and let drain. Remove paper towels and bake latkes in oven until all are warmed through and recrisped, about 5 minutes.
Hot Sausage and Crispy Chard Pizza

Ingredients:
3 tablespoons olive oil, divided, 3/4 pound hot Italian sausage, casings removed, 1 bunch Swiss chard, ribs and stems sliced into 1" pieces, leaves torn, Kosher salt, freshly ground pepper, 1 pound prepared pizza dough, room temperature, 1/3 cup finely grated Parmesan, 1 tablespoon rosemary leaves, 1 cup grated Fontina cheese, 1 cup ricotta

Instructions:
Place a rack in upper third of oven and preheat to 450°F. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.
Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture.
Coat dough with remaining 1 Tbsp. oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18–22 minutes. Let cool 5 minutes.
Bitter Greens with Carrots, Turnips, and Oranges

Ingredients:
1/2 cup walnuts
2 tablespoons Champagne vinegar or Riesling vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1 tablespoons whole grain mustard
1/3 cup grapeseed oil or olive oil
Kosher salt, freshly ground pepper
1 teaspoons thyme leaves
3 cups watercress, tough stems removed
1/2 head of radicchio, halved lengthwise, core removed, leaves separated
6 baby carrots, scrubbed, thinly sliced into rounds
4 baby turnips, preferably Tokyo, tops trimmed to 1/2", scrubbed, very thinly sliced lengthwise
2 oranges, peel and white pith removed, sliced into rounds, seeds removed
1/4 cup kumquats, sliced into rounds, seeds removed (optional)
Flaky sea salt (for serving)

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8–10 minutes. Let cool; coarsely chop.
Whisk vinegar, lemon juice, shallot, and mustard in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with kosher salt and pepper. Stir in thyme.
Toss watercress, radicchio, carrots, turnips, oranges, kumquats (if using), and toasted walnuts in a large bowl. Drizzle with vinaigrette, season with sea salt and pepper, and toss again to coat.
Baked Minty Rice with Feta and Pomegranate Relish

Ingredients:
1/2 cup walnuts
3/4 cup pomegranate seeds (from about 1/2 large pomegranate)
3/4 cup Castelvetrano olives, pitted, coarsely chopped
1/2 cup olive oil
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh parsley
1 tablespoon pomegranate molasses
1 garlic clove, crushed
Kosher salt, freshly ground pepper
2 cups basmati rice
4 tablespoons unsalted butter, cut into pieces
3/4 teaspoons kosher salt
10 mint sprigs
8 ounces feta, sliced 1/4" thick
Pomegranate molasses can be found at Middle Eastern markets
some supermarkets
and online.

Instructions:
Place a rack in upper third of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop. Increase oven temperature to 450°F.
Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.
Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3 1/2 cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30–35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.
Heat broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8–10 minutes. Spoon pomegranate relish over.
Herb Salad with Pickled Red Onion and Preserved Lemon

Ingredients:
1/2 medium red onion, thinly sliced
1 cup red wine vinegar
1/2 cup sugar
1/2 preserved lemon, flesh removed, peel sliced into thin strips
1 cup cilantro leaves with tender stems
1 cup mint leaves
1 cup parsley leaves with tender stems
1/2 cup dill sprigs
Olive oil and flaky sea salt (for serving)

Instructions:
Place onion in a small heatproof bowl. Bring vinegar and sugar to a boil in a small saucepan, stirring to dissolve sugar. Pour over onion and let cool.
Drain onion and place in a medium bowl; add preserved lemon, cilantro, mint, parsley, and dill and toss to combine. Drizzle lightly with oil, season with salt, and toss again to coat.
Mixed Lettuces and Kohlrabi With Creamy Sumac Dressing

Ingredients:
1/2 cup blanched hazelnuts
1 white or pink grapefruit
1/2 cup sour cream
1/4 cup fresh Meyer lemon juice or regular lemon juice
1 tablespoon finely chopped shallot
1 teaspoons sumac, plus more
Kosher salt, freshly ground pepper
12 cups torn mixed lettuces (such as red romaine, red-leaf, Little Gem, and/or butter lettuce)
2 medium kohlrabi, peeled, thinly sliced on a mandoline
1/2 cup mixed mint leaves and parsley leaves with tender stems
Sumac can be found at Middle Eastern markets
specialty foods stores
and online.

Instructions:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; crush with the flat side of a knife.
Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.
Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper. Add lettuce and toss to coat; season with salt and pepper. Tuck kohlrabi and grapefruit under and between lettuce. Top with herbs, hazelnuts, and more sumac.
Fried Chicken Thighs with Cheesy Grits

Ingredients:
1 1/2 cups buttermilk
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 pound skinless, boneless chicken thighs
Kosher salt
1 1/2 cups white grits (not instant)
4 ounces cream cheese
2 ounces finely grated Parmesan
Freshly ground black pepper
2 cups all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 teaspoons kosher salt, plus more
2 cups vegetable oil
2 tablespoons unsalted butter
2 bunches kale, or Swiss chard, ribs and stems removed, leaves torn into 2" pieces
Freshly ground black pepper
1 tablespoon distilled white vinegar
1 tablespoon hot pepper jelly, plus more for serving
A deep-fry thermometer

Instructions:
Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25–30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
Remove chicken thighs from brine, letting excess drip off. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6–8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the kale.
Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
Divide grits evenly among bowls and top with kale, fried chicken, and more pepper jelly.
Chocolate-Nut Rugelach

Ingredients:
1/2 cup unsweetened cocoa powder
1/4 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2 1/2 cups all-purpose flour, plus more
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1/3 cup sour cream
1 teaspoon vanilla extract
1 (13-ounce) jar Nutella, divided
1 1/2 cups finely chopped pistachios, pecans, and/or walnuts, divided
2 tablespoons demerara sugar, divided
1 teaspoon flaky sea salt, divided, plus more
1 large egg
beaten to blend

Instructions:
Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.
Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until it is smooth and homogenous. Divide in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12" square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 Tbsp. demerara sugar, and 1/2 tsp. sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 Tbsp. demerara sugar, and 1/2 tsp. sea salt.
Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes; let cool.
Dough can be made 1 month ahead. Freeze.
Spiced Brown Butter Linzer Cookies

Ingredients:
1 1/2 cups (3 sticks) unsalted butter
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon finely ground black pepper
3 3/4 cups all-purpose flour, plus more
1 1/2 cups granulated sugar
2 teaspoons finely grated lemon zest
1 vanilla bean, split lengthwise
1 large egg, room temperature
2 large egg yolks, room temperature
Powdered sugar (for dusting)
1/2 cup red currant jelly
A 3 x 1 1/2" cookie cutter or other similarly sized shape and 1" and 1 1/2" cookie cutters

Instructions:
Cook butter in a large saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Scrape into a large bowl; let cool.
Whisk salt, baking powder, cardamom, cloves, pepper, and 3 3/4 cups flour in a medium bowl to combine.
Add granulated sugar and lemon zest to butter; scrape in vanilla seeds and discard pod. Using an electric mixer on medium-high speed, beat until very light and fluffy, about 5 minutes. Beat in egg, then yolks. Reduce speed to low and add dry ingredients in 3 batches, incorporating after each addition.
Turn out dough onto a surface and knead until no dry spots remain. Divide in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 1/8" thick. Cut into desired shapes with cutters; transfer to parchment-lined baking sheets, spacing 1/2" apart. Gather scraps, reroll, and cut out more shapes. Repeat with remaining disk of dough. (Make sure to cut out an even number.)
Using smaller cutter, punch out cutouts in half of the cookies as desired. Chill 15 minutes, then bake, rotating sheets halfway through, until golden brown around edges, 10–12 minutes. Let cookies cool on baking sheets. Dust cutout cookies with powdered sugar. Stir jelly to smooth, turn remaining cookies over, and spread each with 3/4 tsp. jelly. Top with powdered cookies. Let sit until jam is set, 15–20 minutes.
Dough can be made 1 month ahead; freeze. Cookies can be made 1 day ahead; cover and chill.
Danish Salted-Butter Cookies

Ingredients:
1 cup (2 sticks) chilled salted butter, cut into pieces
3/4 cup granulated sugar
1 vanilla bean, split lengthwise
2 large eggs
2 cups all-purpose flour, plus more
1 cup white sanding sugar
A 3"-diameter and a 1 1/2"-diameter fluted cookie cutter

Instructions:
Combine butter and granulated sugar in a large bowl; scrape in vanilla seeds and discard pod. Using an electric mixer on high speed, beat until very light and fluffy, about 5 minutes. Beat in 1 egg. Reduce speed to low; gradually mix in 2 cups flour. Form dough into a 3/4"-thick disk. Wrap in plastic and chill until firm, about 2 hours.
Place racks in upper and lower thirds of oven and preheat to 350°F. Let disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 3/8" thick.
Punch out rounds with large cutter; punch out centers with smaller cutter. Transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Pat scraps into a 3/4"-thick disk. Chill 15 minutes.
Beat remaining egg in a small bowl with 1 tsp. water; brush cookies with egg wash; sprinkle with sanding sugar. Freeze 10 minutes. Bake, rotating baking sheets halfway through, until edges are golden brown, 10–15 minutes. Transfer to wire racks; let cool. Repeat with scraps and remaining egg wash and sanding sugar.
Dough can be made 1 month ahead; freeze. Cookies can be baked 2 days ahead; store airtight at room temperature.
Upside-Down Blood Orange–Polenta Cake

Ingredients:
Nonstick vegetable oil spray
3/4 cup (packed) light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
6 blood oranges, peel and white pith removed, each sliced into 4 rounds, seeds removed
1 1/2 cups all-purpose flour
3 tablespoons polenta (not quick-cooking)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1 vanilla bean, split lengthwise
4 large eggs, room temperature
3/4 cup buttermilk, room temperature
Lemon omani (dried black limes), green cardamom pods, and softly whipped cream (for serving; optional)
A 9" springform pan

Instructions:
Preheat oven to 350°F. Coat pan with nonstick spray and place on a foil-lined rimmed baking sheet. Cook brown sugar, 1/4 cup butter, and 2 Tbsp. water in a small saucepan over medium heat, stirring, until sugar is dissolved and mixture is smooth. Bring to a boil and cook, without stirring, 2 minutes (it should be slightly thickened). Pour caramel into prepared pan and let rest until set, about 5 minutes.
Arrange orange slices in concentric circles in a single layer over caramel. (Start with larger slices around the outside, then use smaller ones as you work toward the center. Cut up leftover citrus to fill in the gaps.)
Whisk flour, polenta, salt, baking powder, and baking soda in a medium bowl. Place granulated sugar and remaining 1/2 cup butter in a large bowl; scrape in vanilla seeds and save pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very fluffy, about 3 minutes.
Reduce mixer speed to low. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients; mix just until batter is smooth. Scrape batter into prepared pan (be careful not to disturb orange slices) and smooth surface with an offset spatula.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–65 minutes. Transfer pan to a wire rack and let cake cool 10 minutes. Run a knife around edges of cake to loosen, then unmold. Invert cake onto rack and carefully remove bottom of pan. Let cool completely.
Finely grate lemon omani and cardamom pods over cake and whipped cream, if desired. Serve cake with whipped cream alongside.
Maple-Cinnamon Toast With Citrus and Crème Fraîche

Ingredients:
1 small blood orange or navel orange, very thinly sliced, seeds removed
2 tablespoons sugar
1/2 vanilla bean, split lengthwise
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 teaspoons ground cinnamon
Flaky sea salt
2 tablespoons plus 1 cup pure maple syrup
4 (1/2"-thick) slices brioche or challah
1 cup crème fraîche

Instructions:
Preheat oven to 450°F. Place orange slices and sugar in a small bowl. Scrape in vanilla seeds; save pod for another use. Toss to coat orange slices.
Mix butter, cinnamon, a pinch of salt, and 2 Tbsp. maple syrup in a medium bowl to combine. Spread cinnamon butter on one side of each piece of brioche. Place on a rimmed baking sheet and toast in oven until brioche is golden brown (the bottoms should be very crisp), 8–10 minutes.
Place each toast, buttered side down, on plates. Top with crème fraîche and orange slices. Drizzle remaining 1 cup maple syrup over toasts and finish with a sprinkle of salt.