This is a twist on the old fashioned French madeleine. It is served with whipped cream on the bottom, and could be sandwiched together for a sandwich. (This, being homemade, will not taste quite right with store bought whipped cream, so we included a homemade recipe.) However, it is made with miniature cupcake molds instead of madeleine molds. We hope you enjoy it.
Ingredients For Cupcake Madeleines:
2 eggs
3/4 teaspoon vanilla
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup white flour
1 tablespoon lemon zest
1/4 stick of butter(2 tablespoons)
Directions For Cupcake Madeleines
Preheat your oven to 375 degrees F. Then, melt the butter, and cool it in the fridge. Don't cool for long, or it will be too cold to use. While butter cools, beat the eggs, vanilla, and salt. Gradually fold in flour, and then pour in sugar, very, very slowly for both the flour and sugar. Then, Add the lemon zest (best if fresh lemon zest), and pour the butter in slowly, working around the side of the bowl. Do this all while the mixer is on. When finished, pour into a large plastic bag and cut off the tip. Pour into the 14 mini cupcake molds and place in the oven for 14-17 minutes.
Ingredients For "Icing"(Whipped Cream)
1/3 cup of heavy whipping cream
1 tablespoon of white sugar
Directions For "Icing"(Whipped Cream)
Pour all the cream into your mixing bowl, and turn it to a medium setting. After 2 minutes, add the sugar very gradually. You are not to pour it in quickly at all. Then, turn it to ten, or the high setting. Wait until it whips up in peaks, then spoon it into a plastic bag and cut off the tip. Swirl each cupcake with whipped cream on the bottoms. That means putting them face down, and spreading whipped cream on the bottoms, which are now the top.
Thursday, December 31, 2009
French Fantastique, Entree
This is a yummy salad that we guarantee your whole family will love. It is served well with rose wine or plain sparkling water. We hope that this zesty salad will awaken your taste buds and enthrall your senses.
Ingredients For Dressing:
1/2 tablespoon mustard
1 tablespoon of olive oil
2 pinches salt
1 tablespoon vinegar
1/4 teaspoon tarragon
2 grinds of pepper
Three baby cut carrots, blend roughly
Directions For Dressing:
Mix well.
Ingredients For Salad Mix:
1/4 of an apple
7 baby cut carrots
2 radishes
1 small cucumber
2 slices of mozzerella
1 cup romaine lettuce
1 cup spinach
5 large lettuce leaves
Directions For Salad Mix:
Thinly slice the carrots, apples, radishes, cucumber, and mozzerella. Spin the greens in a salad spinner. Then mix the fruits and vegetables in a large bowl, add the dressing, and add the greens. Serve with grated Parmesean and freshly ground pepper.
Ingredients For Dressing:
1/2 tablespoon mustard
1 tablespoon of olive oil
2 pinches salt
1 tablespoon vinegar
1/4 teaspoon tarragon
2 grinds of pepper
Three baby cut carrots, blend roughly
Directions For Dressing:
Mix well.
Ingredients For Salad Mix:
1/4 of an apple
7 baby cut carrots
2 radishes
1 small cucumber
2 slices of mozzerella
1 cup romaine lettuce
1 cup spinach
5 large lettuce leaves
Directions For Salad Mix:
Thinly slice the carrots, apples, radishes, cucumber, and mozzerella. Spin the greens in a salad spinner. Then mix the fruits and vegetables in a large bowl, add the dressing, and add the greens. Serve with grated Parmesean and freshly ground pepper.
Summer Fresh Appetizer
This is cold angel hair pasta with mango sauce. Serve chilled. For adults, we recommend white wine; for kids,berry juices or pomegranate juices are good. Serves one.
Ingredients:
Half a mango
Two tablespoons of water
One and a half key limes
One teaspoon of olive oil
Two pinches of salt
A pinch of pepper (If using a grinder, one grind)
Half a teaspoon of cinnamon
One fourth cup of orange juice
Two small nests of angel hair pasta
Sprig of cilantro
Directions:
In blender, mix mango, water, olive oil, salt, pepper, cinnamon, and orange juice. Use one key lime, but quarter it and use all four. Save the peel of one quarter, then grate and add to blender. Boil water for pasta, cook, and chill. Chill mango sauce. Once chilled, pour mango sauce on pasta. Mix together and grind pepper onto top. Then add sprig of cilantro and two quarters of key lime. Serve.
Ingredients:
Half a mango
Two tablespoons of water
One and a half key limes
One teaspoon of olive oil
Two pinches of salt
A pinch of pepper (If using a grinder, one grind)
Half a teaspoon of cinnamon
One fourth cup of orange juice
Two small nests of angel hair pasta
Sprig of cilantro
Directions:
In blender, mix mango, water, olive oil, salt, pepper, cinnamon, and orange juice. Use one key lime, but quarter it and use all four. Save the peel of one quarter, then grate and add to blender. Boil water for pasta, cook, and chill. Chill mango sauce. Once chilled, pour mango sauce on pasta. Mix together and grind pepper onto top. Then add sprig of cilantro and two quarters of key lime. Serve.
Summer Fresh Entree
This is a light entree, best served hot, we discovered. These lettuce wraps are heavier than average, making them a lovely and filling meal. Serves 1.
Ingredients:
2 hard boiled eggs
Four leaves of lettuce
3/4 cup of rice
Mexican shredded cheese blend
Pamesean cheese, shredded
Four cherry tomatoes
Directions:
Crumble the egg and the cheese in a bowl. Put this in the microwave for about thirty seconds. Spread out a large lettuce leaf and place the now hot mixture in it. Then top with the rice of your choosing (we recommend white rice). Roll up the leaf and stab a toothpick through it horizontally. Stick a cherry tomato on one end of the toothpick. Repeat with the rest of the lettuce leaves. Serve quickly, so it isn't cold when served.
Ingredients:
2 hard boiled eggs
Four leaves of lettuce
3/4 cup of rice
Mexican shredded cheese blend
Pamesean cheese, shredded
Four cherry tomatoes
Directions:
Crumble the egg and the cheese in a bowl. Put this in the microwave for about thirty seconds. Spread out a large lettuce leaf and place the now hot mixture in it. Then top with the rice of your choosing (we recommend white rice). Roll up the leaf and stab a toothpick through it horizontally. Stick a cherry tomato on one end of the toothpick. Repeat with the rest of the lettuce leaves. Serve quickly, so it isn't cold when served.
Summer Fresh Dessert
This dessert is a basic vanilla cupcake with buttercream frosting, but that's not all. No, we decided to put a chocolaty spin on things. May we introduce you to: Nutella Cup Cakes! The rich, creaminess of the frosting, the melting chocolate, and the fresh, warm cake make for a lovely end to a lovely meal. This recipe yields 4 cakes.
Ingredients For Cupcakes
1 egg
2/3 stick of butter
1/3 cup berry/caster/super fine sugar
1/6 buttermilk*
1/2 cup self raising flour**
1/3 teaspoon vanilla extract
Two tablespoons nutella brand hazelnut chocolate spread
(*Also, use 1/6 cup milk and add the juice of half a lemon. Wait for it to curdle, then use as buttermilk. **Use 1/2 teaspoon baking powder, a pinch of salt, and 1/2 cup of regular flour.)
Directions For Cupcakes
Heat the oven to 320 F, or 160 C. If using a silicone pan, grease and use without papers. If using a metal pan, use papers. In a bowl, lightly beat eggs. Then add the butter and sugar to the mixture, and mix until light and fluffy. Add the buttermilk/curdled milk, flour/baking powder, and vanilla in an electric mixer on medium for two minutes, until light and creamy. Pour in the bottom half of all the cupcakes. Then add 1/2 a tablespoon of nutella. Fill the rest of the cupcake to cover. Bake for 18-20 minutes. While it bakes, follow the frosting recipe.
Ingredients For Frosting
2/3 cup powdered sugar
1 1/3 stick butter
4 drops vanilla extract, or 1/2 a teaspoon
Directions For Frosting
Put 2/3 stick of butter, 1/3 cup powdered sugar, and two drops vanilla into a a mixing bowl. Mix in an electric mixer or with a wooden spoon until it looks the consistency you enjoy. Add the rest of the ingredients and mix till the consistency is thick and creamy. When the cakes have cooled entirely, frost them. If you wish, use a piping bag, a plastic bag, or a plastic bag with a frosting tip inside.
Ingredients For Cupcakes
1 egg
2/3 stick of butter
1/3 cup berry/caster/super fine sugar
1/6 buttermilk*
1/2 cup self raising flour**
1/3 teaspoon vanilla extract
Two tablespoons nutella brand hazelnut chocolate spread
(*Also, use 1/6 cup milk and add the juice of half a lemon. Wait for it to curdle, then use as buttermilk. **Use 1/2 teaspoon baking powder, a pinch of salt, and 1/2 cup of regular flour.)
Directions For Cupcakes
Heat the oven to 320 F, or 160 C. If using a silicone pan, grease and use without papers. If using a metal pan, use papers. In a bowl, lightly beat eggs. Then add the butter and sugar to the mixture, and mix until light and fluffy. Add the buttermilk/curdled milk, flour/baking powder, and vanilla in an electric mixer on medium for two minutes, until light and creamy. Pour in the bottom half of all the cupcakes. Then add 1/2 a tablespoon of nutella. Fill the rest of the cupcake to cover. Bake for 18-20 minutes. While it bakes, follow the frosting recipe.
Ingredients For Frosting
2/3 cup powdered sugar
1 1/3 stick butter
4 drops vanilla extract, or 1/2 a teaspoon
Directions For Frosting
Put 2/3 stick of butter, 1/3 cup powdered sugar, and two drops vanilla into a a mixing bowl. Mix in an electric mixer or with a wooden spoon until it looks the consistency you enjoy. Add the rest of the ingredients and mix till the consistency is thick and creamy. When the cakes have cooled entirely, frost them. If you wish, use a piping bag, a plastic bag, or a plastic bag with a frosting tip inside.
Last Minute, Resturant Style
This is a website where you can get gourmet restaurant style foods at the last minute. We're all about whipping up stuff from around the kitchen. Some of our recipes can be found on our blog, but all of them will be published in our cookbook, due for release in late 2010. The recipes we are posting now will end up in our cook book. Please comment on our recipes, after you make them, to see what went wrong, and what went well.(We made them too, but we need to know how others do.) We love feedback! Also, if you have any recipes, then we might post them, too! If they're really good, they will end up in our cookbook, and you will be credited. Give your friends this address so our recipes can be made! So long, and let's get cooking!
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