1/2 cup unsalted butter
1 cup packed brown sugar
2 TBS corn syrup
6 slices French Bread
5 eggs
1 1/2 cup half and half cream
1 tsp vanilla extract
1 tsp orange extract
1/4 tsp. salt
Melt butter over medium heat. Mix in sugar and syrup, stir until dissolved. Pour into 9x13 pan.
Remove crusts, arrange in dish in single layer. In small bowl whisk together eggs, cream, vanilla extract, orange extract, and salt. Pour over bread. Cover and chill at least 8 hours or overnight.
Preheat oven at 350 degrees.
Remove dish from refirgerator. Bring to room temperature.
Bake uncovered 35-40 inutes in preheated oven until puffed and lightly browned.
Delicious!
Ellen Powley
Saturday, August 29, 2009
Thursday, August 27, 2009
Peach-Raspberry Clafouti
Serves 6-8
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups white grape juice
1 1/4 cups sugar
2 pounds firm, ripe peaches (about 5-7), halved and pitted
6 ounces raspberries
4 large eggs
1/4 tsp. salt
6 TBS. all-purpose flour
1 cup half and half cream
1 tsp. pure vanilla extract
1/2 tsp. grated orange zest
Butter a 12" round baking dish; set aside. Bring juice, 1 1/2 cups water, 3/4 cup sugar to a boil in large saucepan, over high heat, stirring until sugar dissolves.
Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, abotu 15 minutes. Remove from heat; let stand 30 minutes.
Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup liquid. Arrange raspberries among peaches.
Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
Bake until edges are puffed and golden, 40-45 minutes. Let cool on a wire rack 20 minutes before serving. Clafouti can be refrigerated, covered, up to 1 day, but there will not be any leftovers!
Ellen Powley
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups white grape juice
1 1/4 cups sugar
2 pounds firm, ripe peaches (about 5-7), halved and pitted
6 ounces raspberries
4 large eggs
1/4 tsp. salt
6 TBS. all-purpose flour
1 cup half and half cream
1 tsp. pure vanilla extract
1/2 tsp. grated orange zest
Butter a 12" round baking dish; set aside. Bring juice, 1 1/2 cups water, 3/4 cup sugar to a boil in large saucepan, over high heat, stirring until sugar dissolves.
Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, abotu 15 minutes. Remove from heat; let stand 30 minutes.
Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup liquid. Arrange raspberries among peaches.
Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
Bake until edges are puffed and golden, 40-45 minutes. Let cool on a wire rack 20 minutes before serving. Clafouti can be refrigerated, covered, up to 1 day, but there will not be any leftovers!
Ellen Powley
Filet of Beef Bourguignon
1 3-pound filet of beef, trimmed
Kosher salt, Freshly ground black pepper
3-4 TBS. good olive oil
1/4 pound bacon, minced; 2 garlic cloves
1 1/2 cups red grape juice, cranberry juice, or aronia juice
2 cups beef stock
1 TSB. tomato paste, 1 sprig thyme, 1/2 pound pearl onions, peeled;
8-10 carrots, cut diagonally into 1"-thick slices
3 TBS unslated butter at room temperature, 2 TBS all-purpose flour, 1/2 pound 1/4" sliced mushrooms
Cut the filet crosswise into 1" thick slices. Salt and pepper on both sices and brown over medium heat with 2 to 3 TBS. olive oil until browned on the outside and very rare inside, about 2-3 minutes on each side. Remove the filets from the pan and set aside on a platter.
In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 TBS. from the pan. Add the garlic and cook for 30 seconds.
Deglaze pan with the juice and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil and cook uncovered for 20-30 minutes until the sauce is reduced and the vegetables are cooked.
With a fork mash 2 TBS. butter and 1 TBS. oil for about 10 minutes, until browned and tender. Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste and serve immediately. (I have kept this warm in a crock pot, but it isn't as good as serving immediately.)
Enjoy! Ellen Powley
Kosher salt, Freshly ground black pepper
3-4 TBS. good olive oil
1/4 pound bacon, minced; 2 garlic cloves
1 1/2 cups red grape juice, cranberry juice, or aronia juice
2 cups beef stock
1 TSB. tomato paste, 1 sprig thyme, 1/2 pound pearl onions, peeled;
8-10 carrots, cut diagonally into 1"-thick slices
3 TBS unslated butter at room temperature, 2 TBS all-purpose flour, 1/2 pound 1/4" sliced mushrooms
Cut the filet crosswise into 1" thick slices. Salt and pepper on both sices and brown over medium heat with 2 to 3 TBS. olive oil until browned on the outside and very rare inside, about 2-3 minutes on each side. Remove the filets from the pan and set aside on a platter.
In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 TBS. from the pan. Add the garlic and cook for 30 seconds.
Deglaze pan with the juice and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil and cook uncovered for 20-30 minutes until the sauce is reduced and the vegetables are cooked.
With a fork mash 2 TBS. butter and 1 TBS. oil for about 10 minutes, until browned and tender. Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste and serve immediately. (I have kept this warm in a crock pot, but it isn't as good as serving immediately.)
Enjoy! Ellen Powley
Coconut Cupcakes
Makes 18-20 large cupcakes
3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
14 ounces sweetened, shredded cocnut
Cream Cheese Icing (recipe follows)
Preheat oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingregients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line muffin pan with paper liners, all white paper liners looks best. Fill each cup to the top with batter. (Use an ice cream scoop to fill the muffin cups.) Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.
Cream Cheese Icing
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 tsp vanilla extract
1/2 tsp. almond extract
1 1/2 pounds confectioners' sugar, sifted (I can't remember how many cups that is, but until it looks good.) You will have icing left over.
In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
FROST
These are only for Coconut lovers ! They are rich and filled with coconut.
Ellen Powley, from a recipe by Ina Garten
3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
14 ounces sweetened, shredded cocnut
Cream Cheese Icing (recipe follows)
Preheat oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingregients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line muffin pan with paper liners, all white paper liners looks best. Fill each cup to the top with batter. (Use an ice cream scoop to fill the muffin cups.) Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.
Cream Cheese Icing
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 tsp vanilla extract
1/2 tsp. almond extract
1 1/2 pounds confectioners' sugar, sifted (I can't remember how many cups that is, but until it looks good.) You will have icing left over.
In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
FROST
These are only for Coconut lovers ! They are rich and filled with coconut.
Ellen Powley, from a recipe by Ina Garten
Subscribe to:
Comments (Atom)