Autumn Panini with Fall Fruits and Cheeses October 12, 2016 by Jill Foucre Leave a Comment Roast Turkey and Brie Panini with Cranberry Mustard 2016-10-12 14:07:29 Print Ingredients 2 pieces of rustic bread (similar to Turano Bread) 3-4 slices of roasted turkey 2-3 ounces Brie cheese 3 tablespoons American Spoon Cranberry Mustard 2-3 ounces olive oil s.a.l.t. Sisters Charmane’s Bread Dip Herb Blend Instructions Preheat Panini grill. Mix olive oil with a pinch or two of Charmane’s Bread Dip mixture. Set aside. Spread American Spoon Cranberry Mustard on each slice of bread. Top with roasted turkey, then with brie cheese. Put sandwich together. Brush the outside of the bread with the olive oil mixture. Grill for 3 minutes or until golden brown. Slice on an angle and serve. By Jan Davies Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Dark Forest Ham & Provolone Panini with Peach Preserves 2016-10-12 14:13:57 Print Ingredients 2 pieces of rustic bread (similar to Turano Bread) 3-4 slices dark forest ham 2-3 slices Provolone cheese 3 tablespoons American Spoon Red Haven Peach Preserves 2-3 ounces olive oil s.a.l.t. Sisters Charmane’s Bread Dip Herb Blend Instructions Preheat Panini grill. Mix olive oil with a pinch or two of Charmane’s Bread Dip mixture. Set aside. Spread American Spoon Red Haven Peach Preserves on each slice of bread. Top with black forest ham, then with provolone cheese. Put sandwich together. Brush the outside of the bread with the olive oil mixture. Grill for 3 minutes or until golden brown. Slice on an angle and serve. By Jan Davies Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
French Apple Cake October 6, 2016 by Jill Foucre 1 Comment French Apple Cake 2016-10-06 10:44:27 Print Ingredients 3/4 cup all-purpose flour 3/4 teaspoon baking powder Pinch of salt 4 large apples (if you can, choose 4 different kinds) 2 large eggs 3/4 cup sugar 3 tablespoons dark rum 1/2 teaspoon pure vanilla extract 8 tablespoons (1 stick) unsalted butter, melted and cooled Instructions Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it. Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's fairly even. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish. Notes The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream (vanilla or cinnamon). By Rita Cevaal Adapted from Around My French Table by Dorie Greenspan Adapted from Around My French Table by Dorie Greenspan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pasta with Tomato-Blue Cheese Sauce October 5, 2016 by Jill Foucre Leave a Comment Pasta with Tomato-Blue Cheese Sauce 2016-10-05 14:20:12 Print Ingredients 1 ½ pounds pasta (angel hair or thin spaghetti) 2 tablespoons olive oil 3 cloves garlic, minced 1 28-ounce can diced tomatoes, drained dash of sugar salt and freshly ground black pepper, to taste crushed red pepper flakes, to taste 3/4 cups crumbled blue cheese 3/4 cups heavy cream 4 cups baby spinach half and half, for thinning extra blue cheese crumbles, for garnish Instructions Cook pasta according to package instructions. In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally. Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed. At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately! By Julie Busteed Adapted from The Pioneer Woman Adapted from The Pioneer Woman Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/