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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 stick) unsalted butter
6 egg whites
2 egg yolks
1/2 teaspoon salt
20 [...]
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 — ice cream is sometimes used as a filling, and various fruits are used to decorate the cakes. The trickiest part is slicing the cake [...]
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 more chocolate. Make a [...]
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 have hot souffles for [...]
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 superfine sugar
1/2 teaspoon kosher salt
1/4 cup ice water
Filling
2 [...]
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 called dorado, is a [...]
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
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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.
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Serves 8
[...]
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 the sugar is completely dissolved; [...]
