BELGIAN CREAM PUFFS WITH CHOCOLATE CHERRY SAUCE
Steps:
- HEAT preserves, 1/2 cup cream, chocolate, almond extract and salt in small saucepan over medium-high heat, stirring occasionally until mixture boils. Cook, stirring frequently, until thickened. Remove from heat. Cool 8 to 10 minutes.
- BEAT remaining 1/2 cup cream and powdered sugar in small chilled bowl with electric mixer on high speed until soft peaks form.
- PLACE 5 cream puffs each in six stemmed dessert dishes. Spoon chocolate cherry sauce over cream puffs, dollop with whipped cream and top with a maraschino cherry. Serve immediately.
BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
BRAISED ENDIVE WITH HAM AND GRUYèRE
My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy nutmeg béchamel. Gruyère tops it off before it's baked until bubbly and golden.
Provided by Jean Georges Vongerichten
Categories Cheese Leafy Green Vegetable Side Bake Braise Dinner Meat Ham Winter Endive Peanut Free Tree Nut Free Soy Free Cheese Week
Yield Serves 4
Number Of Ingredients 13
Steps:
- To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
- Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
- Preheat the oven to 400°F.
- To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
- Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.
BELGIUM PANCAKES A.K.A. CREPES
In Belgium when you are invited for a pancake breakfeast you are actually going to eat what Americans think of as crepes. They are usually only made for special occasions such as birthdays. From my very old recipe book called "Wonderfull Ways to Prepare Crepes and Pancakes".
Provided by Chef Suz in Bekond
Categories Breakfast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs and add to the milk, vanilla, and water beating either by hand or mixing in electric blender.
- Sift the flour with salt and gradually add to the egg and milk mixture.
- Add the melted butter and blend thoroughly.
- If mixing by hand, strain the batter through a sieve to remove any lumps.
- Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
- Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side.
- Serve with butter, brown sugar, and or powdered sugar.
- Prep time includes 1 hour resting.
Nutrition Facts : Calories 100.5, Fat 4.5, SaturatedFat 2.4, Cholesterol 55.7, Sodium 125.4, Carbohydrate 11, Fiber 0.3, Sugar 0.1, Protein 3.6
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