Cafe Dion

Pain Perdu, French Toasts

Bonjour,

Last night I made myself breakfast for dinner. I know this is nothing new for a lot of us with kids, but rare for me, since my husband was travelling, I was not in the mood to cook dinner. I had some let over panettone (italian bread with dried fruits) or (you can use brioche or Challah bread). The bread has to be a couple of days old (that way it will absorb the custard much better). It was easy to make and very tasty.

Pain Perdu:

4 thick slices of panettone or brioche

3 large eggs

1/4 cup sugar

1 1/4 cups whole milk

6 Tablespoons sweet butter

1 Tablespoon vanilla extract

2 Tablespoons Grand Marnier

Zest of 1/2 orange

4 Tablespoons currant jelly, melted

Powdered sugar

In a medium saucepan war up the milk with the sugar. Pour the milk mixture into a a deep plate, in another deep plate, beat the eggs with fork, add vanilla, Grand Marnier, and zest, mix well. Cut the bread slices in halves. In a large skillet, melt half of the butter over medium-low heat. Dip 4 of the bread slices, in the warm milk, then in the egg mixture. Saute the slices in the butter for 2 minutes on each side. Remove the bread to a platter, keep them warm covered with foil. Continue the same process with the remaining bread slices. Serve warm and decorate with the melted jelly and sprinkle powered sugar.

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2012

Noix Glacees, Glazed Walnuts

Bonjour,

Here is a quick treat that can be made in a few minutes.The kids will love it. A perfect and healthy snack. You can use hazelnuts, pecans or brazil nuts for this recipe. Enjoy!

Noix Glacees:

2 cups shelled walnuts

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup water

1 teaspoon vanilla extract

1 teaspoon maple syrup (optional)

Before glazing the walnuts, I like to toast them. Spread walnuts on a baking sheet. Toast at 350 degrees F. for 6-8 minutes, stirring occasionally. For the glaze: combine sugars, and water in a heavy skillet. Over medium heat, stir mixture until sugars are melted. Bring to a boil and boil over medium to high heat until a soft ball forms, that is when a candy thermometer reaches 238 degrees F or a soft ball forms when a small amount of mixture is dropped into cold water. Add vanilla and maple syrup (if using). Add walnuts and stir until they are coated with glaze. Spread nuts on waxed paper. Let stand until firm. Store in an airtight container.

Makes 2 cups

A bientot! See you next Thursday!

©CafeDion 2012

Pommes Surprises, Baked Apples

Bonjour,

Here is an easy and healthy dessert for the kids, and they will ask to help you. Apples are not only healthy but are very satisfying and they don't break the calorie count, especially is you use yogurt like in this recipe. But some of us like to be a little bit more daring, how about some orange sorbet, or if the calories are no problem, any ice cream will do (my favorite for this recipe is rum raisin). So, call the kids and start cooking. Good luck!

Pommes Surprises:

4 Golden apples

4 Tablespoons of raisins

4 Tablespoons hazelnuts, finely chopped

4 Tablespoons sugar

6 Tablespoons sweet butter, divided

2 Tablespoons water

2 vanilla yogurts

4 Tablespoons dark rum (optional for adults)

Preheat the oven to 400 degrees F. Butter a baking dish with 2 tablespoons of butter (large enough to hold the 4 apples), set aside. Using a paring knife, peel the apples, core their centers to 1/2 inch from the bottom (don't go all the way through). Arrange the apples in the buttered dish. Put in each apple 1/2 tablespoon of butter, 1 tablespoon of raisins, 1 tablespoon hazelnuts, 1 tablespoon of sugar and the remaining 1/2 tablespoon of butter. Pour 2 tablespoons of water in the bottom of the dish and bake for 20 minutes in the hot oven. Serve an apple in a plate, and pour 1/2 yogurt on top of apple.

Serves: 4

A bientot! See you next Thursday!

©CafeDion 2012

Mayonnaise et Aioli, Basic Mayonnaise and Aioli

Bonjour,

A friend of mine asked about a couple of quick recipes for basic mayonnaise and Aioli. They are very easy to make and very delicious. So here we go!

Mayonnaise:

6 egg yolks

1 teaspoon Dijon mustard

Salt and pepper to taste

1 tablespoon lemon juice

1 1/2 cups vegetable oil

1/2 cup olive oil

1 tablespoon boiling water

Place the egg yolks, mustard, salt, pepper, lemon juice in a food processor and process until well mixed. Combine the 2 oils and with the motor running, very slowly add the oil in a thin stream and process until the mayonnaise is thick. Stir in the boiling water and transfer to a jar. Cover and refrigerate until ready to use.

Makes: 2 cups

Aioli: Using the mayonnaise recipe above, add 6 cloves of peeled and minced garlic, using a garlic press and mix well.

A bientot! See you next Thursday!

©CafeDion 2012

Soupe aux Champignons, Mushroom Soup

Bonjour,

I guess we are still in the winter mood. I think Mother Nature is very confused. One day is freezing with high winds and snow, the next day it is sunny with no clouds and tempatures in the 50's. What's up with that?! I don't know what to wear or cook!

I have decided to stick with making soups. Today we are going to make a delicious, rich soup with mushrooms. Don't panic; it's really easy. Try it, you'll like it!

Soupe aux Champignons, (Mushroom Soup):

1 pound button mushrooms, sliced (reserve 1 mushroom top for garnish)

4 shallots, sliced

4 Tablespoons butter

2 cups low-sodium chicken stock

1/8 teaspoon salt

1/8 black pepper

1 cup whole milk or half-an-half

1/2 cup of whipped cream

Freshly ground pepper

Fresh parsley, chopped

Fresh baguette or crackers

 

Clean the mushrooms with a damp cloth. Do not slide too thin. Peel and slice the shallots. Sauté the shallots in a Dutch oven with 2 Tablespoons of butter over low heat for 2 to 3 minutes, add the mushrooms, saute the mixture for 2 minutes, then add the chicken stock with the salt and pepper. Bring to a boil, lower the heat to med-low and simmer the soup for 15-18 minutes. Puree the hot soup in a blender with the milk. Pour the soup back into the Dutch oven, add the cream and remaining butter, adjust the seasoning, mix well, warm the soup for another 5 minutes. Slice the mushroom top and divide equally among the bowls for garnish. Sprinkle ground pepper and parsley. Serve immediately.

Serve: 4

A bientot! See you next Thursday!

©CafeDion 2012