Cafe Dion

Camembert roti dans sa boite, Baked Camembert cheese

Bonjour,

The Holidays are coming among us very quickly. Here is a fast and easy appertizer to do a Camembert  baked in its own wooden box. It is elegant and very different . Bon Appetit!

1 Camembert cheese wheel packed in a wooden box

1/4 cup raisins

1/4 cup walnuts (chopped)

3 Tablespoons Calvados (Apple Brandy)

Crackers and slices of French baguette (toasted)

Remove the Camembert from its box. Soak the box in cold water putting a weight inside the box to keep it from floating to the top. Put the raisins in a small saucepan with the Calvados. Warm them up under low heat for 6 minutes, remove from the heat. Set aside. Preheat the oven to 420 degrees. Cut the Camembert in half, spread the raisins,and sprinkle the walnuts on the bottom half of the cheese. Put the other half on top of the raisins. Return the cheese wheel back to its damped wooden box (without the wrapping paper). Cut a cross on top of the wheel, and pull back each tip of the skin. Cook it in the oven for 10 minutes. Serve it in its own box with crackers and toasted slices of French baguette.

Serves: 6

A bientot! See you next week!

 ©CafeDion 2010

 

Salade Tomate aux Oeufs Durs, Tomato Egg Salad

Bonjour,

Here is a quick tomato salad that Grand-mere used to make for me. This afternoon I was picking up the last tomatoes on the vine, when I remembered my Grand-mere doing the same thing, when this recipe came back to me. It is very nutritious and very good. Try it!

Salade Tomate aux Oeufs Durs:

6 slices bacon (chopped)

6 eggs

6 large Roma tomatoes

1 cup seedless cucumber (chopped)

1/4 cup red onion (chopped)

1/3 cup mayonnaise

2 Tablespoons Dijon mustard

Salt and pepper

1 Tablespoon capers (drained)

3 Tablespoons fresh parsley (chopped)

3 Tablespoons pecans (chopped)

5 cups fresh mix salad or baby spinach

Pan-fry bacon until crisp. Drain on paper towel, set aside. Place eggs in a saucepan, cover with cold water, bring to a boil, remove from heat, cover and let stand for 20 minutes.Cut the tomatoes in halves, removing the seeds. In a bowl combine the cucumber with the red onion, add mayonnaise, mustard, capers, parsley, salt & pepper, set aside. Peel, and chop the boiled eggs; fold in gently into the cucumber mixture. Spoon into tomato halves and serve over fresh greens. Sprinkle pecans, and bacon bits on top.

Serves: 6

A bientot! See you next week!

©CafeDion 2010

 

 

Riz au Lait, Rice Pudding

Bonjour,

Here is an old recipe that I found in my Grand-Mere's recipe box. I remember eating this delicious dessert sitting on the floor, in front of the fireplace in her cottage in England. I did make a few changes to keep up with our busy schedule. So try it and enjoy! Bon Appetit!

Riz au Lait:

4 cups 2% low-fat milk

1 large egg

1 package (4 oz) Jell-O Vanilla Flavor Pudding & Pie Filling (NOT INSTANT)

1 1/4 cups Minute Original Instant Rice

1/4 cup raisins (soaked in Rum)

1/4 cup Golden raisins (soaked in Rum)

1/8 teaspoon nutmeg (freshly ground)

1/4 teaspoon ground cinnamon

1/4 cup sliced almonds

1 teaspoon Vanilla extract

2 Tablespoons Rum

3 Tablespoons freshly grated orange zest

Chocolate curls and whipped cream

Gradually combine together milk, egg and the pudding mix into a large saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Remove from the heat, add nutmeg, cinnamon, almonds, vanilla and Rum. Mix well. Let it cool for 5 minutes. Stir in the orange zest. Pour into a serving bowl or individual cups. Place plastic wrap on the surface of pudding. Refrigerate for 1 hour. Garnish with nutmeg or chocolate curls and whipped cream.

Serves: 10

Note: This recipe can be doubled.

A Bientot! See you next week!

©CafeDion 2010

 

Omelettes au Lard et Epinards, Bacon and Spinach Omelets

Bonjour,

Here is a quick and easy dinner to prepare for your family. If you have children they will love to help you. They can cook their own omelet. You are never to young to learn how to cook. Let them try!

Omelettes au Lard et Epinards:

1  Tablespoon olive oil

1 small sweet onion (chopped)

8 oz thick bacon (sliced in large pieces)

4 Tablespoons butter

8 large eggs plus 2 egg whites

4  teaspoons fresh tarragon (chopped)

2 cups fresh baby spinach

5 Tablespoons sour cream

Salt and pepper

 

In a large skillet warm up 1 Tablespoon of oil, saute the  onion and the bacon until golden. Drain both on paper towel, set aside. In a bowl break the eggs, add sour cream whisk well, fold in the spinach and the tarragon, including the onion and bacon mixture, mix well. Add salt and pepper. In a medium skillet melt the butter, pour 1/4 of the egg mixture. Let it cook under a low-medium heat, shaking the skillet forward and back while stirring the eggs slowly with a fork, gently lift the omelet moving the cooked eggs so that the liquid egg slip beneath it (30 seconds).  Fold the omelet, immediately tilt the skillet so the cooked eggs fall and fold over. Place it on a plate and keep it warm. Cook the other three omelets the same way. Serve them with a green salad and French bread. 

 Serves: 4

A bientot! See you next week!

©CafeDion 2010