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Caribbean salmon fillets en papillotte

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Saint martin Is My Kitchen
Fresh seafood is often the star of many menus in Saint Martin (The French side of the island) and st maarten, (the dutch side) but there is a rich variety of cuisines to be found, from high-end French to Lebanese to Italian to traditional barbecue. Typical Creole dishes often include conch, goat and oxtail. There is also the island's national liqueur, Guavaberry, made from rum, cane sugar and local, wild guavaberries.

Cuisine is influenced by the cooking of
France

Appetizer
Codfish acras  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked
1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.

In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.

Appetizer
The palm tree  Print Recipe


Serves: 6
Preparation time: 20 minutes
1 large mango
1 avocado, firm
Hearts of palm
1 lemon
basil leaves
Peel the mango and avocado.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.

Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.

Appetizer
Smoked salmon with basil-dressed baby greens  Print Recipe


Serves: 8
Preparation time: 15 minutes
for basil dressing:
1 1/2 cups fresh basil leaves, washed and drained
1/4 cup olive oil
1/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 pound smoked salmon, thinly sliced
1 pound mixed baby greens, cleaned and spinned
French bread
For the basil dressing: In a blender, combine the basil, olive oil, water, white wine vinegar, garlic, salt and pepper. Puree until smooth. Transfer to a bowl. Cover a set aside.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Roll slices of smoked salmon.
Divide between the plates and arrange on top of the lettuce. Serve with French bread.

Appetizer
Mussel and scallop soup   Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 pounds mussels
2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste

8 ounces scallops
1 ounce butter
1 teaspoon lemon juice
Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.

Appetizer
Smoked salmon roulades  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 tablespoon butter, melted
4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.

Appetizer
Poached eggs florentine  Print Recipe

Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces fresh or frozen spinach
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.

Appetizer
Smoked salmon roll  Print Recipe

The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.
Serves: 6
Preparation time: 20 minutes
8 ounces cream cheese
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.

PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.

Appetizer
Marinated goat cheese crostini  Print Recipe


Serves: 4
Preparation time: 12 hours
Cooking time:5 minutes
1 cup olive oil
1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole thyme and rosemary
4 individual goat cheese, like Crottin de Chavignol, picodon halved horizontally
2 plum tomatoes, stemmed and chopped
3 green onions, chopped
8 slices crusty French bread, lightly toasted
1 clove garlic, split in half
ground pepper
Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.

In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.

Appetizer
Carrot soufflé  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 tablespoon butter, softened
1 tablespoon flour

1 cup carrot puree *
1 tablespoon olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon flour
1 teaspoon cornstarch
1 1/2 cups milk
salt, and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped basil
6 egg whites
1/4 teaspoon cream of tartar
* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.

Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.

Appetizer
Asparagus and tomato salad with feta  Print Recipe

This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.

Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.

Use tongs to remove asparagus

In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.

Cover and set aside until ready to use.

Arrange cooked asparagus tomatoes on a large platter.

Sprinkle with feta cheese and parsley.


Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.



????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion

Main
Caribbean conch stew  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
2 large conchs, cleaned
1/2 large onion, diced
1 large tomato, diced
4 medium potatoes, peeled and cut into small cubes
1 lime

1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp tomato paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water
Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

Main
Caribbean salmon fillets en papillotte  Print Recipe

This zesty tropical recipe found its roots in St. Barth, the French West Indies. I have used the local fruits, cooked into a chutney. The salmon topped with the sauce is sealed in parchment and when baked develops a refined aroma.
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
4 5-ounce salmon fillet, boned, and skinned
4 sheets parchment paper
1/2 cup sweet red pepper, julienned
2 medium fresh tomatoes, julienned
1/2 cup fresh ginger, julienned
1/2 cup papaya, julienned
1/2 cup plantain banana, julienned
1/2 cup fresh pineapple, julienned
1/2 cup fresh mango, julienned
2 tablespoons orange blossom honey
3 tablespoons balsamic vinegar
1/4 teaspoon cinnamon, ground
1/4 teaspoon curry
1 lime
3 tablespoons olive oil
to taste salt and pepper
3 cups rice, cooked
Preheat oven to 350 degrees.
Cut the red pepper in half, remove seeds, and cut across into fine julienne.
Peel the tomatoes by dipping in boiling water for about 30 seconds. Transfer to cold water. Peel the pulp off the tomatoes, leaving the seeds and inside for other use.
Peel the fresh ginger. Slice into fine julienne strips.
Peel the papaya. Cut in half, remove seeds, and cut into julienne.
Peel the plantain banana. Cut across in 2-inch sections. Slice sections into julienne strips.
Remove outer skin of pineapple. Slice lengthwise, and cut into 2-inch long julienne strips.
Peel the mango. Cut into slices, and julienne strips.
In a heavy bottom medium saucepan, combine the honey and vinegar. Add the red pepper, tomatoes, ginger, papaya, banana, pineapple, and mango. Bring to boil over medium heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add the cinnamon, curry, and lime. Simmer for 5 more minutes.
Heat the olive oil in a medium frying pan. Season the salmon fillets with salt and pepper. Sauté over high heat for 30 seconds on each side. Transfer to a warm plate.
Cut each parchment sheet into large heart shapes. Place salmon in center of each parchment sheet. Top salmon with 2 heaping tablespoons of the sauce mixture. Seal the paper, and bake for about 8 minutes.
Pack the hot steaming rice in 6-oz individual round molds.
PRESENTATION
Arrange each salmon papillotte on warm plates.
Unmold rice molds on plates.

Main
Chicken pot au feu with carrots potatoes and leeks  Print Recipe


Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour
2 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
1 medium-size onion, peeled and quartered
4 small carrots, peeled and cut into 2 inch lengths
8 small new potatoes, halved
4 leeks, white and light green parts only, washed and cut into 2 inch pieces
1 teaspoon salt, plus more to taste
freshly ground pepper to taste
2 teaspoons chopped Italian parsley

1. Heat the olive oil in a large wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside.
Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.

2. Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed.
Divide the chicken and vegetables among four large bowls, ladle the broth over them

Main
Cod with vegetables and aioli sauce  Print Recipe

Recipe adapted from Chef Pascal Aussignac
Serves: 4
Preparation time: 1 hour
Cooking time:40 minutes
Cod
1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper

Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic
1.For the aioli sauce, bake the potato in the oven at 180˚C/gas mark 4 until cooked through
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce

Main
Fish and chips  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
2 pounds boned and skinned cod
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying

BATTER FOR FISH

1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water

Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.

BATTER FOR FISH

In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.

Main
Cheese croquettes  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
4 ounces butter
1 cup flour
2 cups milk
1/2 cup heavy cream
2 cups grated Cheddar cheese
2 cups grated Swiss cheese
3 egg yolks
salt, nutmeg, onion powder to taste
1 cup flour
1 cup fresh bread crumbs
2 cups tomato sauce
2 cups fried parsley
In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.

Main
Poached eggs florentine  Print Recipe

Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces fresh or frozen spinach
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.

Main
Goat cheese gratin  Print Recipe

You will need six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dish
Serves: 6
Preparation time: 10 minutes
Cooking time:5 minutes
10 ounces (300 g) soft goat cheese or a mix of rindless soft goat and cow or sheep's milk cheese, cubed
2 teaspoons minced fresh thyme leaves
2 teaspoons fresh rosemary leaves
2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
1 1/2 to 2 cups (33 to 50 cl) homemade tomato Sauce, at room temperature
24 best-quality black olives (such as French Nyons), pitted

Preheat the broiler.
Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat.
Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
variations:
Add julienned bits of prociutto, diced cooked sausage, sautéed mushrooms, or marinated artichokes.

Main
Artichokes vinaigrette  Print Recipe

Serves: 6
Preparation time: 20 minutes
Cooking time:35 minutes
1 gallon water
1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder

6 whole artichokes


Vinaigrette: makes 1 cup

1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives

Bring water to a boil and add all ingredients except artichokes. Wash and trim the artichoke stems to 1 inch. Remove stems.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.

Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.

Main
Smoked salmon with basil-dressed baby greens  Print Recipe


Serves: 8
Preparation time: 15 minutes
for basil dressing:
1 1/2 cups fresh basil leaves, washed and drained
1/4 cup olive oil
1/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 pound smoked salmon, thinly sliced
1 pound mixed baby greens, cleaned and spinned
French bread
For the basil dressing: In a blender, combine the basil, olive oil, water, white wine vinegar, garlic, salt and pepper. Puree until smooth. Transfer to a bowl. Cover a set aside.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Roll slices of smoked salmon.
Divide between the plates and arrange on top of the lettuce. Serve with French bread.

Main
Asparagus with truffle broth   Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:8 minutes
1/4 cup chicken stock
1/4 cup peanut oil
2 1/2 ounces chopped black truffles
2 pounds asparagus, trimmed
1 tablespoon unsalted butter, melted
In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.

Main
Marinated goat cheese crostini  Print Recipe


Serves: 4
Preparation time: 12 hours
Cooking time:5 minutes
1 cup olive oil
1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole thyme and rosemary
4 individual goat cheese, like Crottin de Chavignol, picodon halved horizontally
2 plum tomatoes, stemmed and chopped
3 green onions, chopped
8 slices crusty French bread, lightly toasted
1 clove garlic, split in half
ground pepper
Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.

In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.

Main
Smoked salmon roulades  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 tablespoon butter, melted
4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.

Main
Apple blue cheese and hazelnut salad on endive leaves  Print Recipe


Serves: 8
Preparation time:20 minutes
1 large Tart-sweet red apple, such as a gala or Braeburn. cored, cut into 1/8" dice.
3 ounces blue cheese, crumbled, to yield about 3/4 cup
3/4 cup (2 large) ribs celery, finely chopped
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
Kosher Salt
5 Belgium endives, leaves separated; smaller leaves saved for another use
1/2 cup hazelnuts, toasted and coarsley chopped
In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.

Main
Mussel and scallop soup   Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 pounds mussels
2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste

8 ounces scallops
1 ounce butter
1 teaspoon lemon juice
Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.

Side Dish
Potatoes fondantes  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
5 pounds potatoes
4 ounces butter
1 quart chicken broth
salt to taste
Preheat oven to 350 degrees.
Peel and wash potatoes. Shape into the size of whole walnuts. Wash and put in a roasting pan in one layer.
Cover the potatoes half way with the broth. Bring to a boil on top of the stove. Add 2 ounces butter.
Place in the oven. Cook until potatoes are tender. Brush occasionally some melted butter over potatoes. Season with salt.

Side Dish
Almondine potatoes  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds potatoes
3 ounces butter, soft
3 egg yolks
salt and pepper to taste
1/4 teaspoon grated nutmeg

For breading:
3 eggs, beaten
2 tablespoonsoil
1/2 cup flour
1 cup fresh breadcrumbs
1 cup sliced almonds
oil for frying
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
In a large saucepan, combine potatoes with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens.
Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold.
Shape duchess potato into small logs, (1 inch round by 3 inches long).
Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown

Side Dish
Leeks au gratin  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
16 small leeks, white and light green parts only washed well
1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.

Side Dish
Potato anna  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
8 large baking potatoes
1/3 cup clarified butter
To taste salt and pepper
Preheat oven to 400 degrees.
Peel potatoes and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange potato slices in an even circular pattern. Season and brush with melted butter each layer of potatoes until mold is filled. Cover and bake until potatoes are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.

Side Dish
Celery root and fennel slaw with green apple and manchego  Print Recipe


Serves: 4
Preparation time:20 minutes
Cooking time:5 minutes
1/3 cup raw pumpkin seeds (pepitas)
1/2 cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced fennel
1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
3 ounces Manchego cheese, shaved, divided
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds. 

Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.


Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.

Side Dish
Asparagus sauce  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
12 asparagus spears
2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.

Side Dish
Creamy cauliflower purée  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk or low fat sour cream
salt and pepper to taste
1 tbsp butter
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.

Side Dish
Gratin dauphinois  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:45 minutes
1 tablespoon butter
2 pounds potatoes
4 cloves minced garlic
3/4 cup milk
2 cups heavy cream
2 cups grated Swiss cheese (Gruyere or Emmenthal)
to taste salt and pepper
Preheat oven to 375 degrees.
Butter a baking dish about 6 by 10 inches. Peel potatoes and cut into 1/4-inch slices.
Blanch potatoes in salted boiling water for 5 minutes. Drain well.
In a large mixing bowl, combine potatoes, garlic, milk, cream and half of the grated cheese, salt and pepper to taste.
Spoon into prepared dish. It should be no more than 3/4 full. Sprinkle evenly with cheese. Bake for about 45 minutes, or until potatoes are tender and gratin is golden brown.

Dessert
Banana cakes with rum sauce  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
6 1/2 tablespoons unsalted butter, softened
1/2 cup self rising flour
1 teaspoon baking soda
2/3 cup light brown sugar
2 large eggs
3 large ripe bananas, mashed
Sauce:
7 tablespoons unsalted butter
1/2 cup sugar
1/4 cup dark rum
1/4 cup water
Preheat oven to 350 degrees.
Generously butter six 4-ounce ramekins with 2 tablespoons of the butter.
Make the Cakes:
Mix the flour with the baking soda. In another bowl, beat the remaining 4 1/2 tablespoons butter until creamy. Add the brown sugar and beat until light and fluffy.
Add the eggs, one at a time, and beat just until incorporated. Beat in the mashed bananas.
Using a large spatula, fold the dry ingredients into the batter until incorporated. Spoon the mixture into the ramekins and set them in a baking pan. Carefully pour enough hot water into the pan to reach halfway up the sides of the ramekins. Bake for 40 minutes, or until the cakes are firm but spring back when pressed lightly with your finger.
Remove the pan from the oven and with tongs transfer the ramekins to a rack; let cool slightly. Run a sharp knife around the sides of the cakes, then invert them onto a wire rack to cool while you prepare the sauce.
Make the Sauce:
In a saucepan, combine the butter with the sugar, rum and water and bring to a boil, stirring constantly to dissolve the sugar. Remove from the heat. Spoon some of the sauce onto dessert plates.
Set the cakes on the sauce, spoon the rest of the sauce on top and serve. Serve with a few candied pecans on top of each cake.

Dessert
Bavarois maracudja  Print Recipe

also known as Passion fruit bavarian
Serves: 8
Preparation time: 1 hour 30 minutes
Cooking time:5 minutes
FOR JELLY ROLL:
4 eggs
1/2 cup sugar
1/2 cup flour
3 tablespoons melted butter
1 cup passion fruit jam

PASSION FRUIT BAVARIAN:
1 envelope unflavored gelatin
2 tablespoons cold water
1/2 cup passion fruit preserves
1 cup passion fruit juice
2 fresh passion fruit
3/4 cup whipping cream
Jelly roll cake:
Preheat oven to 375 degrees. In a mixing bowl of an electric mixer, combine eggs, and sugar. Whip over a double boiler until hot and frothy. Then whip until volume quadruples. Fold in sifted flour, then, the cooled melted butter. Line a jelly roll pan with wax paper, buttered and floured. Spread mixture over surface of pan. bake 12 minutes.
Flip cake on a towel sprinkled with icing sugar. Remove paper. Spread passion fruit jam over cake. Roll from the widest side. Wrap in towel. Cool. Unwrap, slice thin across.
Line top and bottom of a 9-inch cake pan with removable bottom with wax paper. Line bottom and sides of pan with cake slices. Hug them well together. Cover and chill.

PASSION FRUIT BAVARIAN:

Soak 1 envelop unflavored gelatin in 3 tablespoons cold water. Combine 1/2 cup passion fruit jam with 1 cup passion fruit juice. Add the inside of 2 fresh passion fruit if available. Heat a little. Stir in the melted unflavored gelatin or the gelatin sheets without the water. Beat 3/4 cup whipping cream till firm. Fold in chilled passion mix. Pour the mixture into the prepared mold. Chill for several hours to set. Unmold on a platter.

Dessert
Lady fingers in pyjamas  Print Recipe

Small bananas wrapped in French crepes. A French carribbean recipe known as TI FIGUES EN PYJAMAS
Serves: 6
Preparation time: 30 minutes
Cooking time:10 minutes
12 tiny bananas
2 tablespoons brown sugar
1/2 cup dark rum
12 small crepes
1 teaspoon butter
2 teaspoons brown sugar
1 cup chocolate sauce
Preheat oven to 400 degrees.
Peel the bananas. Saute in butter until evenly brown but firm. Sprinkle brown sugar over bananas. Continue cooking to make a caramel with the sugar. Pour dark rum over the bananas. Ignite the rum. Transfer the bananas to a platter. Save the cooking juice.
Roll each banana in a small crepe. Cut the ends of crepes extending beyond the bananas.
Butter an oven-proof baking dish. Line the banana crepes in the dish. Sprinkle with brown sugar.
Bake for 10 minutes. Arrange the bananas in a serving platter. Combine the chocolate sauce with the pan juice. Serve with the banana crepes

Dessert
Sorbet doudou maracudja  Print Recipe

A refreshing delicious treat from Guadeloupe made with passion fruit.
Serves: 6
Preparation time: 1 hour
12 passion fruit (maracudja)
2 cups water, boiling
6 to 8 ounces sugar
1/2 teaspoon cinnamon powder
1/2 teaspoon vanilla extract
raspberry coulis (recipe follows)
sliced bananas


RASPBERRY COULIS

2 1/2 cups fresh raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice, or to taste

Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.
Cut the passion fruit in halves. Remove pulp. In a large bowl, combine pulp with the boiling water. Set aside for 10 minutes. Strain the juice through a fine strainer. Add the sugar to the juice. Stir to dissolve. Add cinnamon and vanilla.
Chill the mixture before freezing in the ice cream maker. When the sorbet is thick and smooth, spoon in a decorative mold or individual molds.Freeze.
Unmold on plates.
Spoon raspberry coulis on the platter. Decorate with sliced bananas

RASPBERRY COULIS
Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.

Dessert
Floating island  Print Recipe

The floating island is a molded meringue baked in the oven. When unmolded onto a serving dish, the meringue becomes an island floating on the custard cream
Serves: 8
Preparation time: 30 minutes
Cooking time:8 minutes
1 tablespoon butter, soft
6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
3 cups custard cream
1/2 cup sliced almonds, toasted
1 cup sliced fresh strawberries (optional)
Butter a 10-cup fluted tube pan or a 10-cup soufflé molds.
Preheat oven to 350 degrees.
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes. Spoon the meringue mixture into the prepared mold. Smooth the top of mold with a spatula. Place the mold in a baking pan containing hot water. Place the pan on the bottom rack of the oven and bake for 15 minutes.
The meringue will rise like a souffle above the top of the mold.
Remove pan from the oven. Allow the meringue to cool in the mold for 5 minutes. Unmold meringue on a deep platter surrounded by custard cream. Sprinkle floating island with toasted almonds, and decorate with sliced strawberries.

Dessert
Fondants au chocolat  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:8 minutes
3 tablespoons unsalted butter
6 ounces semisweet chocolate
1 pinch salt
1 tablespoon unsweetened cocoa
2 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 teaspoon cornstarch
2 teaspoons sugar

For the cream:
1/2 cup heavy cream 1 teaspoon confectioners' sugar 1 teaspoon instant vanilla pudding 1 teaspoon vanilla.

Preheat oven at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip the egg whites with the cream of tartar. Gradually add the cornstarch and sugar. Continue beating until the whites are firm. Fold into the chocolate mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
Top should be firm. Remove from heat and unmold immediately on the center of serving plates. Whip the cream with the sugar, vanilla pudding and vanilla. Pipe a star of whipped cream on each warm cake.

Dessert
Pudding diplomate  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:1 hour
2 cups milk
3 eggs
1/2 cup sugar
3 ounces candied fruit, diced
1 teaspoon Kirsch
2 cups lady fingers, cut into cubes
1 recipe custard cream

Preheat oven to 325 degrees.
Bring milk to a boil. In a mixing bowl, whisk eggs and sugar. Pour milk over and stir to mix. Strain through a fine strainer.
In a small bowl, combine candied fruit and kirsch. Let stand for a few minutes. Line the bottom of a charlotte mold with wax paper. Cover with candied fruit. Add lady fingers to mold to fill. Pour custard over lady fingers. Bake in waterbath for 1 hour.
Cool completely. Unmold on serving deep dish. Spoon custard cream around dish. Serve remaining custard cream with dessert.

Dessert
Chocolate soufflés  Print Recipe


Serves: 8
Preparation time:20 minutes
Cooking time:20 minutes
1 tablespoon butter, softened
1 tablespoon sugar
4 egg yolks
1/2 cup sugar
1/3 cup flour
2 cups milk
5 ounces bittersweet chocolate, cut into small chunks
2 egg yolks
8 egg whites
Preheat the oven to 375 degrees.
Brush the inside of the soufflé dishes with soft butter. Lightly sprinkle with sugar and rotate the dish so the sugar evenly coats the surface.
In a mixing bowl, whisk the egg yolks and sugar until light and creamy. Add the flour and vanilla. Mix well.
Gradually whisk the scalded milk over the egg yolk mixture, and whisk well to blend. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in the chocolate and egg yolks. Press plastic onto surface of pastry cream.
Beat the egg whites with the cream of tartar until stiff.
Fold egg whites into custard mixture.
Spoon the the mixture into the two prepared molds or the small molds.
Bake 20 to 25 minutes for the 6-cup soufflés or 12 to 16 minutes for the small soufflés. Sprinkle with confectioners' sugar before serving.

Dessert
Orange mousse meringues  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:3 hours
Meringue shell:
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon cornstarch

Orange mousse filling:
1 envelope unflavored gelatin
1 1/2 cups orange juice
3 egg yolks
2 teaspoons grated orange rind
1/2 cup granulated sugar
3/4 cup chilled evaporated milk
FOR MERINGUE SHELL:
Preheat oven to 250 degrees In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at the time until stiff glossy peaks form. Blend in cornstarch.
Line baking sheet with parchment paper. Spread with meringue to make 9-inch circles, forming 1-inch high rounded rim.
Bake in center of oven for about one hour or until crisp. Turn oven off and let meringue dry 2 to 3 hours.
Remove from oven and gently peel off paper. Place on serving plate.

FOR ORANGE MOUSSE FILLING:
Sprinkle gelatin over 1/2 cup of the orange juice. Set aside.
In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. add rind, remaining juice, and sugar.
Cook over medium heat, stirring constantly for 5 to 10 minutes or until thick enough to coat the back of spoon.
Remove from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for about 15 minutes or until slightly thickened.
In a bowl, beat evaporated milk for minute or until thick and foamy; fold into gelatin mixture until combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes or until set.

Dessert
Crême brulée   Print Recipe


Serves: 5
Preparation time: 20 minutes
Cooking time:20 minutes
2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pitted cherries, cooked *
1/2 cup dark brown sugar

Preheat oven to 350 degrees.
In a medium saucepan, bring the cream to a boil.
In a mixing bowl, beat the sugar and egg yolks until thick and creamy. Gradually stir in the cream. Pour into a saucepan with a thick bottom. Heat over low heat until thick while stirring continuously. DO NOT BOIL. Add vanilla and strain.
Divide cherries evenly between 6 ramequin dishes. Pour custard into cups. Place cups with custard in a pan containing boiling water and bake until center of custard is medium firm. Cool at room temperature for an hour.
Sprinkle brown sugar on top and place under the broiler to brown or use a torch to brown sugar. Serve cold.
* I also use, stewed apricots and peaches for this rich dessert.

Dessert
Light chocolate soufflés  Print Recipe


Serves: 6
Preparation time: 40 minutes
Cooking time:8 minutes
Makes six 1-cup soufflés

1 teaspoon butter, softened
1 teaspoon sugar
1/2 cup cocoa
5 ounces bittersweet chocolate, cut into small chunks
1/3 cup light cream
1/2 cup water
1/2 cup sugar
1 tablespoon water
8 egg whites
Brush the inside of the soufflé dishes with soft butter. Lightly sprinkle with sugar and rotate dishes so the sugar evenly coats the surface. Refrigerate until needed.
In a medium bowl, combine cocoa and chocolate. In a small pan, combine light cream with water, and bring to a boil. Pour into bowl of chocolate, and whisk until smooth. Set aside.
In a small pan, combine sugar with water. Bring to a boil, and heat to the soft- ball stage, or 250 degrees on the candy thermometer. Meanwhile, using an electric mixer fitted with a whisk, whip egg whites until fluffy.
Slowly add hot sugar to the egg whites, pouring it down the side of the bowl as the whites whip. Whisk egg whites to soft peaks; do not overbeat. Add warm chocolate mixture to beaten egg whites.
Using a rubber spatula, gently fold in until thoroughly combined. Spoon or pipe into soufflé molds.
Refrigerate, uncovered, up to 24 hours ahead of serving.
To serve, preheat the oven to 425 degrees.
Allow soufflés to come to room temperature, 15 to 20 minutes. Place on a baking sheet, and bake until risen, 6 to 8 minutes. Sprinkle with confectioners' sugar before serving. Serve immediately.

Dessert
Rich vanilla ice cream  Print Recipe


Serves: 6
Preparation time: 1 hour
Cooking time:10 minutes
5 egg yolks
3/4 cup granulated sugar
3 cups heavy cream
1 cup whole milk
1 tablespoon vanilla extract

Whisk egg yolks and sugar in a mixing bowl until creamy and white Heat cream and milk in heavy saucepan. Pour over egg yolk mixture and mix well. Stir in vanilla extract.
Pour mixture in saucepan. Heat slowly over low heat while stirring until mixture coats the back of a spoon, about 8 to 10 minutes. DO NOT LET BOIL. Cool completely in refrigerator.
Freeze according to manufacturers instructions.
conversion of liquids
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Ounces liquids - fl oz
Tablespoons - tbsp
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in Saint-Martin

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
45 Recipes

10 Appetizers

15 Main dishes

8 Side dishes

12 Desserts