A walk down the Champs Elysees
Nothing as breathtaking as French floral arrangements!
|A delicious recipe adapted from La Cuisine Paris. Easy and fun to prepare! Serves four.|
|Whipped cream with juice of mushrooms and truffle salt. |
Recipes as follows:
You will need 1 loaf of brioche type bread, sliced thick, located in bakery section of grocery store. Also, 4 eggs, 2 cups of seasonal mushrooms, sliced, 1 clove of garlic chopped fine, 1 bunch of parsley chopped..... save some for decoration, 1/2 cup of whipping cream, 4 T. of butter, some truffle salt and pepper.
Clean mushrooms and parsley. Chop garlic and 2 T. parsley.
Without adding butter, quickly saute mushrooms. Save any liquid from the pan and set aside.
When mushrooms are almost cooked, now add 2 T. of butter, garlic, parsley and gently saute.
Whip the cream until foamy. Keep beating the cream and now add the truffle salt and pepper. Set aside.
Take 4 pieces of the brioche and with a cookie cutter, remove the center. Save this circle of bread.
Heat the remaining 2T. of butter in a frying pan: add brioche slices and now crack the eggs in the center and cook for 2 minutes on each side, flipping over gently with spatula.
Place each egg filled brioche on a cookie sheet and put in a hot oven at 350 degrees for 2 minutes.
Serve immediately and top with whipped cream. Pour a little juice from mushrooms on top of whipped cream. Add brioche circle and parsley.
|Adding spinach and simmering until liquid is reduced by half.|
|Fresh Cooked Peas|
|Blended with a dash of Creme Fraiche|
Seems this time of year I am forever looking for an easy, simple and delicious dessert and this one ranks right up there on the top of my list. Any type of fruit could be used. Most of the time this recipe is made with cherries, in season, which is the traditional French way. However, since I had two fresh pears waiting to be used, I could not think of a better way of putting them to use.
Use 1 tablespoon of soft butter to grease a 9 or 10 x 11/2 inch round pan. I used a decorative dish which worked very well.
Sprinkle the bottom and sides of the dish with sugar and set aside.
Preheat your oven to 375.
Beat 3 large eggs, room temperature and add 1/3 cup of sugar and beat with electric mixer on medium speed until light and fluffy.
Now on a lower speed, add 6 T. of flour, 11/2 cups of heavy cream (whipping cream) 2 teaspoons of vanilla extract and 1/4 teaspoon of salt. Let this mixture rest for 5 minutes.
Peel your two pears or you can add another if you like. Two will do the job nicely! Slice the pears and in a single layer, place in the bottom of the baking dish. I just fanned mine out a little for design. Pour the batter over the pears and bake until the top is a golden brown. Make sure the custard is set before removing from oven. You may need to place a piece of tin foil on top of the mixture to complete the baking time and preventing it from getting too brown. Bake 35-40 minutes. Serve warm for best results!
This is so easy and delicious! Sprinkle with powdered sugar for effect!
|The biggest hurdle was just getting the fresh cows milk~ this included a one hour drive.... but very well worth it!|
|Carefully stirring and adding the rennet at the proper time~blew the first batch! At 10$ a gallon, that hurts! Must read and follow directions very carefully! I could absolutely kick myself for reading too fast!|
|Added some fresh basil and parsley from my herb patch.|
|A family recipe from the Mumford side of the family.We certainly have had some great cooks- actually from both sides! My daughter and her husband are joining in the ranks as well! This is one of my favorites!|
|You can add any type of fresh fruit that you prefer. I used strawberries as they are still in season here in Florida. Raspberries are fabulous in this recipe!|
The recipe is so easy~
1 cup of sugar, 4 egg whites, 1/2 teaspoon of white vinegar, 1 teaspoon of almond extract, 1 cup of finely chopped pecans, 1 cup of heavy whipping cream, 1 cup of fresh fruit and powdered sugar for dusting after it is filled and assembled.
Beat the egg whites until foamy and add the sugar slowly. Add the vinegar and the almond extract. Continue beating until egg whites are very stiff.
Butter and flour 2 8 inch cake pans. ( I also lined wax paper on the bottom of my pans for easy removal.)
Fold in the pecans gently into the whipped eggs. Divide the egg mixture into 2 pans and smooth the filling out in the pans. Bake at 325 for 45 minutes. Let the meringues cool completely before removing from pans.
Whip the cream with 1 tablespoon of sugar. Fold in fruit and spread over the cooled meringue base. After adding whipped cream mixture, top with the remaining meringue. Press down firmly. Sprinkle with powered sugar. Cut in wedges and serve with some extra fruit on the side.