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Witches’ Cauldron Soufflé
Tuesday, October 13th, 2009Witches’ Cauldron Soufflé Daniel Bonnot Bizou New Orleans LA Small pumpkins turn into cauldrons to hold soft pumpkin souffles. Blood-red strawberry puree decorates the plates around the pumpkins. Dim the lights and use lots of candles for the right atmosphere. Serves 4 4 baby pumpkins 2 cups water 1 cup brown sugar 4 ounces (1 [...]
My Cooking and Baking Experience as an Amateur: Vols-au-Vent (2009 …
Wednesday, September 30th, 2009She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. Heartfelt thanks to founders – Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice! … the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting (This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife) …
Vacherin
Sunday, August 30th, 2009Vacherin Maurice Delechelle Croissant d´Or New Orleans LA Vacherin is a milk-white cake composed of layers or meringue and whipped cream. It is named for vacherin cheese, which it resembles. There are many variations ‚Äî ice cream is sometimes used as a filling, and various fruits are used to decorate the cakes. The trickiest part [...]
President´s Cake
Monday, July 27th, 2009President´s Cake Dominique Leborgne Le Palais du Chocolat Washington, D.C. The only thing more spectacular than the appearance of this chocolate cake is its taste. Flourless chocolate cake is laced with rum syrup and layered with chocolate mousse. A strip of pure chocolate is wrapped around the cake, and it is topped with ruffles of [...]
Grand Marnier Souffle
Sunday, July 19th, 2009Grand Marnier Souffle Jean Banchet Le Francais Wheeling IL Remember when the very idea of a souffle seemed difficult? This wonderful orange-scented souffle is simplicity itself. Have the oven heated and the molds prepared ahead of time. Slip into the kitchen and prepare the batter, then set the souffles to baking. Within 20 minutes you´ll [...]
Cranberry-Walnut Crostada
Wednesday, July 8th, 2009Cranberry-Walnut Crostada Johanne Killeen Al Forno Providence RI Makes one 10-inch tart; serves 8 A crostada is a flat Italian fruit tart. This easy-to-make dessert is not too sweet because of the tart flavor of the cranberries. Pastry 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes 2 cups all-purpose flour 1/4 cup [...]
Sauteed Daurade with French Beans, Cepes, and Eggless Bearnaise Sauce
Wednesday, June 17th, 2009Sauteed Daurade with French Beans, Cepes, and Eggless Bearnaise Sauce Roland Liccioni Carlo´s Highland Park IL Elegant, delicious, yet still a simple preparation: daurade fillets are sauteed, then finished in the oven and served over slender French green beans with a Bearnaise sauce which uses no eggs and spoonfuls of sauteed cepe mushrooms. Daurade, also [...]
French Apple Cake with Crunchy Praline Topping and Brandied Creme Anglaise
Monday, June 1st, 2009French Apple Cake with Crunchy Praline Topping and Brandied Creme Anglaise Brian Stapleton The Carolina Inn Chapel Hill NC – Like a tarte tatin, this cake is inverted after baking to reveal caramelized apples. The brandied creme anglaise which sauces the plates is the perfect foil for the cinnamon-laced apples and crunchy pecan praline topping. [...]
Nut Brittle
Tuesday, May 26th, 20092 cups sugar 1 cup light corn syrup 2/3 cup water 2 cups whole or halved nuts (depending upon size), inner skins removed, not salted 2 tablespoons butter Grease a baking sheet or line it with a silicone mat. Combine the sugar, syrup, and water in a heavy saucepan over medium-low heat and heat until [...]
