Apple Tart September 5, 2018 by Jill Foucre Leave a Comment Apple Tart 2018-09-05 22:12:31 Yields 6 Print Ingredients 1 sheet (7.5 oz) ready-to-bake puff pastry 4-5 tart green apples, such as Granny Smith 1 lemon for juice 1 teaspoon ground cinnamon 4-5 ounces apricot jam for glaze Instructions Peel apples, core and thinly slice each apple into half-moon pieces. Pre-heat the oven to 400F (190C) degrees. Flour the cutting board and roll out the pastry dough, then drape the dough in a pie pan. Trim any dough that hangs over the pan’s edge. Carefully arrange the apples in a circular pattern in the pastry shell. Sprinkle the lemon juice over the apples. Place tart on a cookie sheet, then put in pre-heated oven on center rack. Bake for about 30 minutes. Check after 15 minutes to make sure that the edges of the pastry do not burn. If they brown too fast, place pieces of aluminum foil over the dough’s edges to protect them from burning. Sprinkle with cinnamon and allow to cool for about 10 minutes. Spread apricot jam or preserves over the tart to glaze. To make the jam easier to spread, warm the apricot jam in a pan of hot water. Serve warm. Notes Puff pastry sheets can be found in the frozen food section of your local supermarket, and are commonly packaged two to a box. For this recipe, you’ll only need 1 of the sheets. Remove a sheet from the freezer to let thaw 20 minutes or so before rolling out the dough. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chai Matcha Snickerdoodle Cookies August 11, 2018 by Jill Foucre Leave a Comment Chai Matcha Snickerdoodle Cookies 2018-08-11 13:04:44 From 10th Avenue Tea Print Ingredients 8 tablespoons unsalted butter, softened 1 ½ cup sugar 2 eggs 1 teaspoon vanilla ¼ cup milk 3 cup flour ¾ teaspoon baking soda 1 teaspoon cream of tartar ½ teaspoon salt ½ teaspoon ground nutmeg 1 teaspoon 10th Ave. Tea Instant Chai Tea Matcha Sugar topping 3 tablespoons sugar 1 teaspoon 10th Ave. Tea Instant Chai Tea Matcha Instructions Beat the butter and 1 ½ cup of sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 min. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir to incorporate. In a separate bowl, whisk together the next 5 ingredients and then stir into the butter/sugar mixture. Chill dough for 2 hours. Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Shape dough into walnut sized balls, about 1 ¼” in diameter. Mix together remaining 3 tablespoons of sugar and 1 teaspoon of Chai Tea Matcha powder in a bowl. Dip tops of cookie balls in the sugar/chai mixture. Place balls 3” apart on the prepared baking sheets. Bake the cookies for about 10-12 min. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cook, they will firm up. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Croissant Baked French Toast August 2, 2018 by Jill Foucre Leave a Comment Croissant Baked French Toast 2018-08-02 13:00:28 Serves 6 Print Prep Time 10 min Cook Time 20 min Total Time 30 min Prep Time 10 min Cook Time 20 min Total Time 30 min Ingredients 6 butter croissants, cut into 2cm-thick slices 8 large eggs 2 cups cream 1 cup milk 2 Tablespoons granulated sugar 1 Teaspoon vanilla extract ¼ Teaspoon ground cinnamon ¼ Teaspoon ground nutmeg Salt Optional: berries, carmelized bananas or apples (see note below) Instructions Preheat the oven to 180ºC. Arrange the croissant slices in six mini cocottes, inserting a few slices of banana between each layer and finishing with the bread. In a large bowl, whisk the remaining French Toast ingredients until blended but not too bubbly. Pour the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Bake for 10–15 minutes or until the pudding has puffed up slightly and is golden brown. Spoon optional berries, carmelized bananas or apples* onto each dessert and dust with icing sugar before serving. Notes For carmelized bananas or apples, combine the butter and sugar in a saucepan and stir over medium heat until golden brown. Add the sliced bananas or diced apples and stir through for 5 minutes until caramelized. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Strawberry Rhubarb Crisp July 18, 2018 by Jill Foucre Leave a Comment Strawberry Rhubarb Crisp 2018-07-18 22:19:00 Print Ingredients 1 pound fresh rhubarb, chopped 1 pound fresh strawberries, chopped 1/2 cup packed brown sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 1 cup quick cooking oats 1/2 cup butter, softened 1/4 teaspoon salt 1/4 cup slivered almonds Freshly whipped cream or ice cream to top Instructions Heat oven to 350 degrees. Grease 13" x 9" baking dish with butter. In a large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish. In a medium bowl, stir together oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture, pressing slightly. Bake 40 minutes, until topping is golden brown and fruit is bubbly. Add slivered almonds and bake another 5 minutes. To serve, scoop warm crisp into bowls; top with whipped cream or ice cream. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Buttermilk Biscuits May 7, 2018 by Jill Foucre Leave a Comment Buttermilk Biscuits 2018-05-08 02:33:39 Print Ingredients 2 cups flour 1 teaspoon salt 4 teaspoons baking powder ½ teaspoon cream of tartar 1 tablespoon sugar 1 stick butter 2/3 cup buttermilk Instructions Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside. In a large bowl, combine the flour, salt, baking powder, cream of tartar, and sugar. Using a box grater or hand-held grater, grate the butter into the flour mixture. Alternately, use a fork, your fingers, or a pastry cutter to mix the butter into the flour mixture. Combine until the mixture resembles coarse meal. Make a well in the center and add the buttermilk, combining until just incorporated. The mixture will be crumbly. Turn out the dough onto a lightly floured surface. Use your hands to lightly press together until the dough is 3/4-inch thick. Using a 2-inch round biscuit or cookie cutter, cut out rounds and transfer them to the prepared baking sheet. Rework the remaining scraps of dough to cut out more rounds until all the dough has been used. Brush biscuits with heavy cream and bake until golden brown, 10-12 minutes. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/