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/
Simple Crepes April 21, 2018 by Jill Foucre Leave a Comment Simple Crepes 2018-04-22 02:00:22 Yields 9 Print Ingredients 1 cup flour 1 tablespoon sugar (only for sweet crepes) ¼ teaspoon salt 1 ½ cups whole milk 4 large eggs 3 tablespoons butter, melted, and more for brushing Instructions In a blender, combine flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter. Puree until mixture is smooth and bubbles form on top (30 seconds). Let batter sit at room temperature at least 15 minutes (or refrigerate up to 1 day, whisk before using). Heat a 12” crepe pan over med. heat. Brush with some melted butter. Add 1/3 cup batter and swirl to completely cover the bottom of the pan. Cook until the underside of the crepe is golden brown, 2-3 minutes. Loosen the edge of crepe with a silicone spatula, then, with your fingers, quickly flip the crepe. Cook 1 minute more. Slide out of pan and repeat with remaining batter. Notes Makes about 9 crepes Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Yogurt Pound Cake April 18, 2018 by Jill Foucre Leave a Comment Yogurt Pound Cake 2018-04-19 01:31:56 Print Ingredients 1 cup butter 2 cups sugar 3 eggs 2 1/2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla 8 oz lowfat vanilla yogurt Instructions Beat together butter & sugar until well mixed. Add eggs, one at a time, beating thoroughly after each addition. In separate bowl, combine dry ingredients. Stir vanilla into yogurt. Alternately add dry ingredients and yogurt to butter mixture, beginning and ending with dry ingredients and beating well after each addition. Pour into well greased and floured Bundt or Tube pan and bake at 325 degrees for about 60 minutes or until tester comes out clean. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
White Chocolate Bread Pudding April 12, 2018 by Jill Foucre Leave a Comment White Chocolate Bread Pudding 2018-04-12 13:17:38 Serves 6 Print Ingredients 1 tablespoon butter 8-9 oz. croissants (can substitute other rich bread such as brioche or challah) 2 cups half and half 1/2 cup plus 2 tablespoons sugar, divided Pinch of salt 9 oz. white chocolate, finely chopped, divided 4 egg yolks 1 egg 2 teaspoons vanilla bean paste, divided 1/2 cup heavy cream Instructions Preheat oven to 350 degrees. Prepare an 8x8-inch glass baking dish (or comparable) with butter. Cut bread in 1-inch pieces and spread in even layer on rimmed baking sheet. Bake until lightly toasted and no longer soft, about 10 minutes. Set aside to cool. In small saucepan combine half and half, 1/2 cup sugar and pinch of salt. Simmer over medium heat until sugar is dissolved taking care to not scorch milk. Remove from heat and immediately add 7 ounces of white chocolate, whisking until melted. Let cool slightly. In large bowl whisk egg yolks and egg until uniform. Slowly drizzle in warm milk mixture and continue whisking to temper liquid while incorporating with the eggs. Add 1 teaspoon of vanilla bean paste and whisk to combine. Toss toasted bread into custard and let soak at room temperature until custard is well absorbed, about 30 minutes. Transfer bread and any remaining custard from bowl to buttered pan. Bake in preheated oven until puffed and set, about 20-25 minutes. Let cool slightly before cutting and serving. To make accompanying sauce bring 1/2 cup heavy cream and remaining 2 tablespoons of sugar to simmer in small saucepan. Remove from heat and whisk in remaining 2 ounces of white chocolate and remaining 1 teaspoon of vanilla bean paste. Portion bread pudding in individual serving dishes and drizzle white chocolate sauce on top. Adapted from Yvonne Ruperti Adapted from Yvonne Ruperti Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Dark Chocolate Fondue March 13, 2018 by Jill Foucre Leave a Comment Dark Chocolate Fondue 2018-03-14 00:22:56 Print Ingredients 2 cups heavy cream 1 tablespoon vanilla ½ teaspoon Kosher salt 1 cup (8 oz.) bittersweet chocolate chips ¾ cup (6 oz.) semisweet chocolate chips 1 tablespoon Grand Marnier, cherry liqueur, or brandy Instructions In a med. saucepan, combine the cream, vanilla, and salt. Heat over med. heat until the mixture barely simmers. Remove from heat and stir in the chocolates and the liqueur. Stir until completely smooth. Serve in fondue pot. Serve with: fruit, pound cake, angel food cake, cookies… Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/