Crepe Suzette

Part 4 of 4 of my daughter’s French Meal for her French Class is of course dessert.  In hindsight I should have made other crepes that do not call for alcohol.  We have children after all and my husband and I found the taste of it overpowering.  But I cannot be certain that it burned off properly.  As it turn out my daughter (14) is actually pretty good at making crepes.  Okay, we started off rough.  The first 15  or so crepes ended up in a discarded heap, but as time went on, they were actual crepes, that we could use.  I doubled the batter knowing that we would likely have difficulty making the crepes (but the recipe is the original amounts).  The batter must be refrigerated at least 2 hours before making the crepes, so plan ahead.

Crepes Fines Sucrees

(Light Crepe Batter as for crepe Suzette)

Adapted from Julia Child (Mastering the Art of French Cooking page 649)

Yield: 10-12 (6 inch) crepes

Ingredients:

• 3/4 cup milk
• 3/4 cup cold water
• 3 egg yolks
• 1 Tbsp sugar
• 3 Tbsp rum/orange liqueur/or brandy
• 1 cup flour
• 5 Tbsp melted butter

Instructions:

Place the items in a blender (or do as I did in a bowl and use an immersion blender to combine) and blend.  Use a rubber spatula to push down any flour that is on the sides to form a smooth batter without lumps.  Refrigerate the batter at least 2 hours or longer before making the crepes.

To make the crepes, heat a non stick skillet (or crepe pan if you are lucky enough to have one) and melt some butter in the pan.  Pour about 1/8 cup of batter into the skillet, rotating the skillet to spread into a thin crepe.  Cook until it is golden brown and flip (very very carefully) to cook the other side.  They are tricky to make, but once you get the hang of it, it does become easier. (My daughter made these remember?)

Crepes Suzette

adapted from Julia Child (Mastering the Art of French Cooking page 650)

Serves 6 (3 crepes each)

• 18 prepared crepes

For the sauce:

• 1/2 cup granulated sugar
• 2 oranges, zest removed with a microplane
• 1/2 cup unsalted butter, softened
• 1/2 cup orange juice (without pulp)
• 3 Tbsp orange liqueur

For Chafing dish (I used a foil lasagna pan)

• 2 Tbsp sugar
• 1/3 cup orange liqueur
• 1/3 cup cognac

Instructions:

Combine the sugar, orange zest, softened butter and add the orange juice and orange liqueur.  Stir to combine.  Place them in a chafing dish and allow the butter to melt into an orange sauce (I didn’t have a chafing dish and placed a foil lasagna pan over a low flame on my gas burner.  Dip the prepared crepes into the orange sauce to coat on both sides and then fold them first in half and then in quarters and place to the side of your chafing dish (foil lasagna pan).  For presentation: Sprinkle the arranged crepes with sugar. Pour the alcohol over the crepes and light it on fire (make sure you don’t have anything above it- like a face, hair, microwave… I did this part on my table making sure everyone was standing well away).  While the flame is burning, ladle the sauce over the crepes with a long handled spoon.  For some reason it did not burn as much as we had anticipated and the crepes had a sharp alcoholic taste to them.  If I do make them again, I will stop short of the alcohol and just serve them like that, maybe broil the sugar to get a caramelized look to it.

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NOTES: It was part of my daughter’s French project, we were glad to get it done.  As far as making it again, probably not, but it was a good experience for us.  My daughter now realized she can make herself some pancakes for breakfast – since she has now made crepes!

 

 

 

Marillenknödel – Austrian Apricot Dumplings

My folks are in town for a few weeks.  We wanted to make some German/Austrian food while they were visiting.  Today we made Marillenknödel (German for Apricot Dumplings) for lunch.  They are apricots wrapped in a cheese dough, then cooked in simmering water for 15 minutes.  Then you roll the dumplings in toasted breadcrumbs and coconut flakes.  Sprinkle each crumb coated dumpling with a little sugar and extra breading on the side and enjoy.  It was nice to work with my mother to make these. One word of caution though, if the fruit is very juicy you need to take care or it could squirt hot fruit juice.  You could easily swap out the fruit with plums (but they would be called “Zwetschkenknödel”in German).

Marillenknödel- Austrian Apricot Dumplings

adapted from a traditional recipe used in Austria

Serves 6

Dough:

• 8 oz cream cheese
• 1 large egg
• 1/2 tsp salt
• 6 Tbsp flour (plus more if needed)

Breadcrumb coating:

• 1/4 cup butter
• 1/2 cup dry plain breadcrumbs
• 1/2 cup sweetened flaked coconut

6 apricots (or plums- or even large strawberries)

Instructions:

Mix cream cheese, egg and salt together.  Gradually add flour – enough to make the dough  not overly sticky and easy to handle, but soft and pliable.  Split the dough into 6 equal size balls.  Flour a pastry board and us a rolling pin to gently make small discs of dough.  Roll the apricots in flour and place in center of the dough rounds.  Gently wrap the dough around the fruit and seal the seams.  Repeat with remaining dough and fruit.  The process of wrapping the dough takes some patience, but it is well worth the effort.

Allow the dumplings to rest (at room temperature) while you get a large pot of water to the boiling point.  When it is at a full boil, lower the dumplings carefully into the hot water.  They may sink to the bottom while others may float.  Lower the heat so it is still simmering, but not a full boil while the dumplings are in the water.  Gently stir the bottom of the pot with a wooden spoon to loosen any dumplings that may stick to the bottom, but this is usually not a problem.  Cook for about 15 minutes.

In a large non stick skillet, over medium heat, melt butter.  Add the dry breadcrumbs (Progresso is fine) and coconut flakes and stir to toast the crumbs.  Remove the dumplings with a slotted spoon and place in the crumb mixture, carefully roll and spoon the crumbs over the dumplings.  Place on a serving platter.

To serve, sprinkle each dumpling with about 1/2 tsp of sugar and enjoy.  This makes a great breakfast, lunch or dessert.

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Pictures:

Peach Shortcakes

I recently was leafing through one of my many cooking magazines that litters my bookcase.  Since peaches are at their peak, I wanted to make a quick dessert with them.  In the July/August 2008 issue of Cook’s Illustrated I found a recipe for Peach Shortcakes (page 23).  I did change the whipped cream to cool whip because I had it on hand and would not have to fuss with making my own whipped cream.  Since my children were eating it I also changed the peach schnapps to orange juice as they recommended.  My one complaint with the recipe was that the biscuits burned in the 15 minutes at 474 F.  I would either reduce the heat to 425 or cook it for less time.

Peach Shortcakes

adapted from Cook’s Illustrated July/Aug 2008 p 23

Serves 6

Ingredients:

• 2 lbs ripe peaches (6 peaches) peeled, pitted and cut into slices
• 6 Tbsp sugar
• 2 Tbsp orange juice

Biscuits:

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 Tbsp sugar (I would increase that next time)
• 3/4 tsp salt
• 2/3 cup buttermilk
• 1 large egg
• 1 stick unsalted butter, melted and cooled some
• 1 Tbsp sugar for sprinkling the shortcakes just before baking (or use sugar in the raw for added texture)

• Cool whip, (for topping) defrosted

Instructions:

Toss 3/4 of your sliced peaches with 4 Tbsp of the sugar.  Toss the remaining peaches with 2 Tbsp of peaches and 2 Tbsp of orange juice (or peach schnapps if you want to go that route).  Microwave the smaller portion of the peaches with the orange juice in a microwave safe bowl for about 1 1/2 to 2 minutes on high.  Use a potato masher to mash the peaches and combine them with the larger amount of peaches.  Allow to sit at least 30 minutes – or overnight.

Biscuits: Preheat oven to 425 (not 475 like originally instructed) with the rack in the middle position of your oven.  Line a cookie sheet with either parchment paper or a silicone baking sheet (Sil-pat).  Combine the dry ingredients together in a large bowl.  Whisk together.  In a smaller bowl, combine the buttermilk and egg and whisk to combine.  Add the melted, and somewhat cooled butter and combine with the whisk.  Add the liquids to the dry ingredients and stir with a wooden spoon until they are combined.  Spray a 1/3 cup measure with cooking spray so the dough will not stick.  Scoop 6 -1/3 cup size biscuits on the prepared cookie sheet.  Form them into biscuits with your hands, but do not press down.  Bake for about 15 minutes (watching carefully) until they are golden brown.  Remove to a cooling rack for at least 15 minutes.

To serve: Slice the biscuit in half lengthwise.  Top with a spoon full of defrosted cool whip.  Top with sliced peaches and juices.  Top with the biscuit top and dollop with more cool whip.  Enjoy!

NOTES: I think next time I will make the biscuits with the Bisquick Mix and follow the directions for making the biscuits.  I think they have better flavor.  The kids loved the cool whip instead of homemade whipped cream.  If you have whipping cream in the can, I am sure that will work as well.

All-American Flag Jello Mold

My 14 year old daughter likes to cook too.  She took it upon herself to make a red white and blue jello flag mold.  It had some imperfections, but tasted really yummy.  We especially enjoyed the lemon mixed with cool whip layer.  You can find the recipe here.  We decorated the red stripes with fresh raspberries, but that is the only change we made to the recipe.  We will look forward to making it again.

Strawberries and cream

This festive looking dessert is in the theme of red, white, and blue.

I cut the tops of the strawberries off and used canned whipped cream to decorate the cut tops.  Next, I dotted them with blueberries and carefully arranged them in dessert bowls.  It is a great and easy to make dessert (even kids could make).

Then the kids had a little fun with the remaining strawberries.  They made strawberry creatures… I am not sure if it looks like a dinosaur or not. You decide.  They cut a little mouth in the tip of the strawberry and then made small holes for the eyes and placed blueberries into the holes.  I thought it was cute enough to share!

Lemon Yogurt Cake

I love cookbooks.  I have more cookbooks than is legal in the State of California.  Shhh please don’t tell!  I first discovered Ina Garten by watching the Food Network on TV.  Her show is “The Barefoot Contessa”.  After watching her on tv and trying some of her recipes, I purchased several of her cookbooks (okay, I admit I have all four!)  In one of them was a recipe for Lemon Yogurt Cake.  This sounded a lot like the lemon loaf that is sold at the local (large chain) coffee shop.  I made a few changes to the recipe.  Since I like a strong lemon taste in the frosting, I added lemon zest to the glaze.  I also increased the powdered sugar in the glaze so it is thicker.  I had to bake it 10 minutes longer than the recipe called for as it was not done after 50 minutes.  Every oven is different though, so your loaf if you try this recipe may be done at the 50 minute mark.  Use a large skewer to test the cake in several places, if the skewer is wet, bake it longer and re-test.  I also changed the yogurt from plain to Vanilla and omitted the vanilla in the cake the second time I made it.  It was good either way.

Okay, confession time:  The first time I made it – I didn’t check if the loaf was done, so as I removed it to cool on the rack the whole loaf fell completely apart.  Splitting in the middle, and the center oozing onto the rack. I had to carefully wrestle the hot loaf back into the pan, because there was NO WAY I was going to throw it away.  I returned it to the oven to baked it more.  After 10 more minutes in the oven I checked it and discovered it was no more cooked than before!  What?  Yes, that is right I had turned off the oven, so I turned on the oven and baked the poor loaf 10-15 minutes and then I glazed it.  It was great!  I took pictures of the second loaf that I made and glazed.. don’t do what I did okay?  Test your cake when you pull it out of the oven to see if it is ready!!  Shortcuts are not short!  Here is the link to Ina Garten’s Book.

What makes this cake unusual from other cakes I have made is that you bake the loaf and then slowly pour a syrup into it for flavor and then after it has cooled, glaze it.  It makes for a moist and flavorful cake that will quickly become a family favorite.

Lemon Yogurt Cake

Serves 12

adapted from Ina Garten (Barefoot Contessa at Home Copyright 2006 page 168)

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup whole-milk plain or vanilla yogurt
• 1  cup sugar
• 3 large eggs
• 2 tsp grated lemon zest (1-2 lemons)
• 1/2 tsp vanilla extract, (omit if you use vanilla yogurt)
• 1/2 cup vegetable oil

Syrup:

• 1/3 cup freshly squeezed lemon
• 1/3 cup sugar

GLAZE:

• 1 1/2 cups powdered sugar
• zest of one lemon
• 2 Tbsp freshly squeezed lemon juice

Instructions:

Preheat your oven to 350F.

Grease a glass 4.5×8.5×2″ pan (meatloaf pan size) with butter.  Cut a piece of parchment paper for the bottom of the pan and line the bottom of the pan with it.  Butter the parchment paper.  This will aid in removing the baked loaf from the pan.

Sift the flour, baking powder and salt together in a small bowl.

In a separate bowl, use a whisk to combine the yogurt, sugar, eggs, lemon zest and vanilla (if you are not using a vanilla yogurt).  Stir in the dry ingredients until well blended.  Add the vegetable oil and stir until well incorporated.  Pour the batter into the loaf pan and bake at 350F for 50-60 minutes.  Test the cake, and bake longer if necessary. (Mine took 60 minutes, but test at 50 minutes).

Meanwhile combine the lemon juice and sugar for the syrup in a small saucepan.  Whisk over medium heat until combined and turn off heat.

After you remove the cake from the oven, allow to cool for 10 minutes before removing the cake from the pan to a wire rack over a sheet pan.  Slowly pour the syrup onto the top of the loaf, pausing from time to time to allow the cake to absorb the syrup.  Pour more after it is absorbed until the syrup is gone.  There may be some on the cookie sheet below the rack.

For the glaze, combine the lemon juice, lemon zest and powdered sugar and stir to combine.  After the loaf has cooled completely, pour the glaze over the loaf.  Slice into 12 slices.  Enjoy!

TIPS:  To remove lemon zest (grated lemon peel) invest in a good microplane and you will have quick work of removing the zest.

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Zwetschkenkuchen (Austrian Plum Cake)

Yes, I know too many consonants and not enough vowels – but that is German for you! Here is a recipe my Mom would make frequently, when I was growing up.  Recently I had beautiful organic plums that I wanted to use up and asked my Mom for the recipe.  Now I can share it with you.  It is not a very sweet dessert – I find American’s use way too much sugar in desserts anyway. This is best enjoyed with a nice cup of coffee.  The batter is pretty thick, and plums are cut and placed on top of the batter and baked.  A dusting of powdered sugar and this simple dessert looks attractive.

You could make a variety of Kuchen (Cake in German).  Cherry (Kirschkuchen); Apricot (Marillenkuchen).  Cherry is my all time favorite, however because they are so small they leave the pit in the cherries which complicated eating the cake – I remember accidentally biting down on a cherry pit, which was not pleasant.  You could probably even use pineapple as a topping too.

Zwetschkenkuchen – Austrian Plum Cake
Serves 12

Ingredients

• 3 eggs
• 1 cup sugar
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp vanilla
• 3 Tbsp water
• 1 lb plums, cut in half
• powdered sugar

Directions:
Beat eggs and vanilla well, add sugar, beat, gradually add dry ingredients, add water, mix well.  Pour into a greased 13x9x2″ baking dish.  Press the plums (cut side down) on batter.  Bake at 350 F for 20-35 minutes or until lightly browned.  When cool, sprinkle with powdered sugar and cut into 12 squares.

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Lemon Bars

These Lemon Bars are to die for!  I don’t bake all that often, cooking is more my thing, but I had plenty of lemons and eggs to use up and this recipe fits the ticket on both counts.  The bottom of the bar is a wonderful tasty shortbread crust and then the lemon egg custard bakes on the top.  Sprinkle with powdered sugar and hope they serve this stuff in heaven!

I was prepping the filling and almost forgot to add the lemon juice (2 cups worth) – I don’t think they would have turned out so lemony.  This makes a huge pan worth.  Be sure you have the right dimensions mentioned in the directions, or if you must split them into smaller pans and bake them slightly shorter time.  (I made the error of using a shallow cookie pan first.. and then ended up making more shortbread crust for  a Pyrex dish, because I had so much filling left and it was too good to waste.  That worked fine too.  I think you could get away with using two Pyrex 8x13x2 inch dishes if you don’t have the 11x17x1 that the recipe calls for.  If you press the shortbread up the sides a little rather than just putting in the bottom I find the custard does not brown as quickly along the sides.  Next time I will reduce the sugar some, but not a whole lot)

I found this recipe in a cookbook I have used in the past for the Ginger Cookies and Blueberry Butter Cake which both are fantastic recipes as well.  This recipe is another one that does not disappoint!  Get the book!

Sue’s Luscious Lemon Squares (adapted from Black Dog Summer on the Vineyard Cookbook pg 202)

24 squares depending on the size you cut.

Crust:

• 3/4 lbs cold unsalted butter
• 3 cups unbleached all purpose flour (King Arthur is a great brand!)
• 3/4 cup confectioners sugar (that’s powdered sugar folks)

Filling:

• 10 eggs
• 3 1/4 cups sugar (I will reduce this by 1/2 cup next time making that 2 3/4 cups)
• 1 1/2 Tablespoons  grated lemon zest
• 2 cups fresh lemon juice (12-14 lemons juiced)
• 8 Tablespoons unbleached flour
• 2 1/2 Tablespoons baking powder

Topping:

• 1/2 cup sifted confectioners sugar

Directions:

Preheat the oven  to 350 F

To make the shortbread crust: cut the butter into smaller pieces.  Add the 3/4 cup powdered sugar and 3 cups of flour and the butter to a food processor and pulse until it starts to come together.  (It will also change color and become slightly darker than when you started and the crumbs will be more like oatmeal grains)  Dump them into the 11x17x1 inch pan and press the crust into the bottom of the un-greased pan.  Bake for 18-20 minutes or until golden around the edges (it may not be cooked in the center and it will be perfectly okay).

While the crust is baking, mix the filling: Whisk the eggs and sugar together.  Add the grated lemonrind and juice and beat for 5 minutes with a hand mixer.  The batter will be light and golden and smooth.  Combine the flour and baking powder and beat it into the batter just until combined.

Pour the filling into the crust (it may be easier to use a ladle to ladle the filling into the pan)  Fill right to edge.  Bake for 25 minutes.  Cool before cutting into squares.  Store in the refrigerator.  Just before serving dust with additional confectioners sugar.  Enjoy.

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Pinapple Upside Down Muffins

Fresh Pineapple is so delicious and much better than that from a can.  After my kids had descended upon my poor pineapple like vultures I managed to save some for muffins.  Everyone in my family loves Pineapple Upside Down Cake, and these are a miniature version that is a great substitute unbelievably easy to make.  You can use canned if you don’t have fresh pineapple on hand, but fresh is extra good.

My friend Elizabeth who is also on the food committee for our church’s upcoming Christmas Tea came up with the idea of this treat and I decided to make a simpler version at home (without a caramel sugar glaze).  Next time I make them tough, I will use paper cups to line the muffins, they did not always come up nicely (tin ones would probably be even better)

Pineapple Upside Down Muffins – Serves 12

• 1 Yellow cake mix
• pineapple juice
• water
• eggs
• oil

prepared as indicated on box (but substituting the water for pineapple juice — I used the 6 oz can and added enough water to come to the correct measurement)

• Fresh Pineapple tidbits
• Fresh pitted cherries, sliced in halves

Line the muffin tin with foil cupcake liners.  Place a piece of pineapple in each muffin and add four cherry halves to each.  Pour the prepared cake mix on top, filling 3/4 of the way.  Bake 18-23 minutes at 350F.  (I had more batter left over and saved it for another use.

Place each muffin upside-down on a plate and remove the foil liner. Drizzle with a caramel sauce if desired, or skip that and save a few calories.  It is delicious without any sauce.

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Blueberry Ice Cream

A friend sent me a recipe for blueberry ice cream a few weeks ago and I made it for the Independence Day weekend.  It had 4 ingredients and was simple to make.  It was also the first opportunity I had to use my new Kitchen Aid ice cream maker.  I had the bowl frozen and ready to go and it was easy to assemble.

The original recipe can be found at epicurious.

Blues-Busting Blueberry Ice Cream – adapted from epicurious

Yields: 1 1/2 quarts

• 2 1/2 cups fresh blueberries, rinsed
• 1 cup sugar
• Juice of 1 small lemon
• 3 cups whole cream
• 1/2 to 3/4 cup whole berries (my addition)

Combine the 2 1/2 cups freshly rinsed blueberries, sugar, and lemon juice.  Use an immersion blender to blend the mixture (you could use a regular blender).  Stir in the cream until combined.  Pour the mixture into your ice cream maker.  I added blueberries to the cream as it was processing. It took about 20-25 minutes for the mixture to begin setting up.  Pour into a freezer container and freeze until solid.

This was so easy to make.  The lemon gives it a nice fresh taste.  Will make this again.

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