Recipes

Angel Biscuits

Angel Biscuits

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a small bowl, mix together the yeast and warm water.
  • Let it stand for 5 minutes.
  • Stir in the warm buttermilk.
  • Set aside. In a large bowl, mix together the flour, sugar, salt, baking powder, and baking soda.
  • Cut in the shortening until the mixture resembles coarse cornmeal.
  • Stir in the yeast mixture.
  • Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds.
  • Roll out the dough to ½-inch thickness and cut with a biscuit cutter.
  • Place the biscuits on a lightly greased baking sheet with their sides not quite touching, cover, and let rise until double, about 30 to 45 minutes.
  • Bake in a preheated 450° oven 8 to 10 minutes or until done.
  • Remove from the oven and immediately brush the tops with melted butter.
————————————————————————————————–
Course; Coockies / Biscuit

Classic Far Breton with Prunes

Classic Far Breton with Prunes

Authentic Far Breton, a French custard cake with soaked prunes for a delightful dessert or breakfast treat.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • Mixing bowls
  • Shallow baking dish

Ingredients

Instructions

Prepare the Prunes

  • Pre-soak the prunes in a sealed jar with the hot water and alcohol mixture overnight or up to 24 hours.

Prepare the Batter

  • Combine flour, sugar, and salt in a mixing bowl.
  • In another bowl, mix the milk, eggs, melted butter, and vanilla extract.
  • Gradually pour the liquid mixture into the dry ingredients, mixing until smooth.
  • Let the batter rest at room temperature for 30 minutes to 1 hour.

Prepare for Baking

  • Preheat the oven to 375°F (190°C).
  • Butter a shallow baking dish and dust the interior with flour.

Assemble and Bake

  • Stir the batter and pour it into the prepared dish.
  • Evenly distribute the soaked prunes in the batter and drizzle the remaining liquor syrup over the top.
  • Bake for 45 minutes to 1 hour, until golden and a knife inserted in the center comes out clean.

Cool and Serve

  • Cool completely before unmolding.
  • Dust with powdered sugar before serving.

Notes & Wine Advice

Wine Advice
Pair with a chilled Muscat or a light dessert wine for a sophisticated finish.

Nutrition values

Calories: 240 kcal | koolhydraten: 34 g | Eiwitten: 5 g | Vet: 8 g | Suiker: 1.5 g
————————————————————————————————–
Course; Cake / Dessert
Cuisine; French
Diets; Vegetarian

Tarte aux pommes à la Française

Tarte aux pommes à la Française

French Apple Pie
Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 pre-made frozen piecrust
  • 3 big or 4 small apples
  • 2 Tbsp. of sugar
  • ¼ cup of melted butter
  • 3 Tbsp. of apricot jam
  • 1 Tbsp. of Kirsch or French brandy optional

Instructions

  • Preheat the oven to 400 °F.
  • Place the thawed dough on a piece of parchment paper on a cookie sheet in order to form a circle of about 10 inches in diameter.
  • Peel the apples, remove the hearts, and cut in half vertically.
  • Place the half apples on a cutting board with the cut side facing down and slice very thinly lengthwise.
  • Coarsely chop the leftover apples and place them in the center of the dough.
  • Place the apple slices on the dough in concentric circles, beginning at the edge and working your way inward to the center, making sure the circles overlap.
  • Sprinkle sugar over the pie and drizzle with the melted butter.
  • Bake in the oven for 40 – 45 minutes until golden.
  • Melt the apricot jam with the liquor (optional) and baste the top of the pie with it.
  • Return to the oven and leave for another 5-10 minutes or until the surface is lightly caramelized.
  • Enjoy with a spoonful of crème fraîche or crème Chantilly.

Notes & Wine Advice

This absolutely delicious, traditional pie recipe does not require any special crustmolding
plate. It gets its professional le grand chef look from the placing of the
apple slices and glazed surface, all possible with this easy-as-pie recipe.
————————————————————————————————–
Course; Fruit / Pie
Cuisine; European / French

Crêpes Françaises

Crêpes Françaises

French Crêpes
Although French crêpes can be served like pancakes, they differ from pancakes in thickness and feel. Brittany is the region most associated with French crêpes. There they are served in various ways, either as a dessert or as a main dish. As the latter, it can be served with ham, cheese, eggs, béchamel sauce, or various other ingredients. As a dessert, they can be accompanied by chocolate, various fruits, caramel, sugar, flambé, crème fraîche, or crème Chantilly.
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Mix all dry ingredients (flour, salt, and sugar) in a sufficiently large bowl and create a depression in the middle.
  • Break the eggs and pour them into the depression.
  • Add the milk and the vanilla extract and mix until the batter is completely smooth, using an electric mixer if desired.
  • Let the batter rest for a few minutes (30 minutes is optimal).
  • Heat a small frying pan over medium heat, add butter to the pan, and allow to melt.
  • Scoop between 2 and 3 tablespoons of the batter into the pan.
  • Tip and rotate the pan to spread the batter as thinly as possible.
  • Flip to allow both side to become lightly browned.
  • Repeat for the remaining batter.

Notes & Wine Advice

Serve with crème Chantilly, raspberries, and maple syrup or your favorite savory or sweet filling.
————————————————————————————————–
Course; Pancake’s / Crepes
Cuisine; European / French

Croûte Champêtre

Croûte Champêtre

Country Casserole with Puff Pastry Crust
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 425 F.
  • Melt half the butter in a saucepan and cook the sliced leek for 2-3 minutes.
  • Remove the leek from the pan and set aside.
  • Add the rest of the butter and the flour and stir well.
  • Add the milk and whisk until thickened.
  • Add the cheese, salt, pepper, and nutmeg to the sauce.
  • Add the leek and ham and then pour into a 4-cup baking dish.
  • Turn the baking dish upside down, place it on top of the dough, and cut around
  • the dish. Pour the mixture into the dish. Form a band from some of the extra
  • dough and place it on the edge of the dish (see photo), using water to make it stick
  • to the dish’s side if necessary. Place the sheet of dough on top of the dish, making
  • some incisions to release the steam.
  • Use the leftover dough to form decorations to place on the top. With a knife,
  • make incisions all away around the dough. Baste with the beaten egg (optional).
  • Bake in the oven at 425 F for 15 minutes and then for 20 minutes at 375 F.

Notes & Wine Advice

The combination of poireaux (leeks), jambom (ham), fromage (cheese), and pâte
feuilletée (puff pastry) bring a definite flavor of France to this satisfying family dish
that’s also simple and easy to prepare!
————————————————————————————————–
Course; Casserole

Salade Niçoise au Saumon

Salade Niçoise au Saumon

Niçoise Salad with Salmon
Fresh and sunny, this traditional South of France salad will evoke memories ofthose delicious meals served in bistros on the shore of the Mediterranean Sea.
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook the potatoes in salted water for 15 minutes.
  • Allow to cool completely.
  • Cook green beans for about 8 minutes (or until tender).
  • Cool down by placing in cold water.
  • Cut the cool potatoes and the eggs into quarters.
  • Place the potatoes, eggs, green beans, salmon, and tomatoes in a bowl.
  • Mix all vinaigrette ingredients in a jar and shake vigorously.
  • Pour 2 Tbsp. of vinaigrette on the potato salad and mix gently.
  • Lay the lettuce on a service plate, and place the potato salad on top of the lettuce
  • Garnish with olives, anchovies, and capers.
  • Pour the remaining vinaigrette over the potato salad.
————————————————————————————————–
Course; Fish / Salad
Cuisine; Mediterranean

Quiche Lorraine from Marie Gagnon

Quiche Lorraine from Marie Gagnon

Quiche Lorraine (named for the Lorraine region of France) is a “savoureuse” open pie filled with a savory custard richly flavored with smoked bacon and cheese.
Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 400 F.
  • Press the dough into the bottom of a removable bottom tart pan.
  • Prick the bottom of the dough with a fork and bake for 10-20 minutes.
  • Allow the crust to cool.
  • Cook the bacon until crisp and allow to cool.
  • Mix green onions, cheese, cream, milk, cayenne, nutmeg, salt, and pepper.
  • Stir in bacon and pour the mixture into the baked crust.
  • Bake in the oven at 325 F for another 20 minutes.
  • Garnish with chives.
————————————————————————————————–
Course; Pork / Quiche

Champignons de Paris à l’ail

Champignons de Paris à l’ail

Garlic Parisian Mushrooms
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Clean the mushrooms and cut up the ones that are too big so that all mushrooms are of similar sizes. In a large pan, stir the mushrooms in butter for about 3 minutes until golden.
  • Mix the bacon, garlic, breadcrumbs, parsley, and seasonings.
  • Sprinkle the mixture over the mushrooms.
  • Keep cooking on low heat for 10 minutes, stirring regularly.
  • Add the lemon juice and give it a quick stir.
  • Serve immediately, garnished with lemon slices and parsley.
————————————————————————————————–
Course; Pork / Side Dish / Vegetables
Cuisine; European / French

Chicken Bacon Meatballs

Chicken Bacon Meatballs

Who doesn’t love a good chicken bacon entrée? This recipe combines two of America’s favorite flavors into one delicious meatball.
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Place the chicken and bacon on a plate and freeze for 20 to 30 minutes.
  • Blend the bread, chili powder, cayenne, and salt in a food processor.
  • Pulse until the ingredients are fine.
  • Divide the mixture evenly into two medium bowls.
  • Add milk into one of the bowls and stir.
  • Add half of the chilled chicken and bacon to the food processor and pulse.
  • Add the milk-crumb mix, egg, onion, garlic, and Parmesan cheese to the food processor.
  • The mixture should be almost creamy.
  • Add the remaining chicken and bacon and pulse.
  • Using a 1-inch scoop, form about 30 meatballs.
  • Put the meatballs on a parchment-lined baking sheet and freeze for another 15 minutes.
  • Roll the meatballs in the remaining breadcrumbs.
  • Return the meatballs to the baking sheet.
  • Put an oven rack in the upper-middle position and preheat the broiler to high.
  • Baste the meatballs with vegetable oil and broil for about 5 or 6 minutes, or until they are cooked thoroughly.
  • Remove from the oven, sprinkle with Parmesan, and garnish with parsley.
  • Let the meatballs cool for about 5 minutes before serving.
————————————————————————————————–
Course; Chicken / Pork

Peperonata Chicken Meatballs

Peperonata Chicken Meatballs

These chicken meatballs are sprinkled with pancetta and dipped in tomato paste, making them as flavorful as they are colorful. Use ground chicken, but it can be either white or dark meat. You may want to prepare the meatballs while the peppers roast.
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 400° F.
  • Move the racks to the upper and lower third of the oven.
  • Soak bread in milk for about 4 minutes or until softened.
  • Squeeze the bread to remove excess milk.
  • Set aside. In a 10-inch skillet, cook pancetta, onion, and garlic in 1 tablespoon of oil with salt and pepper.
  • Use medium heat and cook until onion is soften (or about 6 minutes).
  • Cool slightly.
  • Lightly beat egg in a large bowl.
  • Combine chicken, pancetta mixture, bread, and parsley, and mix well.
  • Form about 12 meatballs. Arrange the meatballs in a foursided sheet pan.
  • Stir the tomato paste and remaining teaspoon of oil together in a small bowl.
  • Brush the mixture over the meatballs.
  • Bake the meatballs for 15 to 20 minutes in the upper third of the oven, or until they are cooked completely through.
  • Toss the bell peppers with 1 tablespoon of oil.
  • Roast them in a 4-sided sheet pan in the lower part of the oven.
  • Stir occasionally.
  • They are ready when they are tender and browned, which usually takes about 35 minutes.
  • Stir together capers, vinegar, red pepper flakes, and ½ teaspoon of oil in a medium mixing bowl.
  • Toss the roasted bell peppers with the caper mixture.
  • Serve the meatballs on top of the peperonata.
————————————————————————————————–
Course; Chicken / Vegetables
Cuisine; European / Italian