Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'French Recipes' Category

Crepes contributed by, Wendy from The Seven Hills School in Cincinnati, Ohio USA

Crepes

From France

By, Wendy

P1000097

Makes 8 crepes

 

1 cup all-purpose flour

2 eggs

½ cup milk

½ cup water

¼ teaspoon salt

2 tablespoon butter, melted

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan medium high heat. Pour or scoop the batter in to the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 min. , until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
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Croissants contributed by, Tucker from the Seven Hills School in Cincinnati, Ohio, USA

Croissants
France
Tucker

DSC_0475

1 ounce fresh yeast
3 1/2 cups unbleached flower
2 teaspoons salt
1/4 cup milk,or more
1 pound of unsalted butter
2 tablespoons flour,for dusting
1 egg
1 tablespoon milk

Turn the dough out of the bowl onto a flower. Cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and,using a French rolling pin,roll the dough into a 10 by 9-inch rectangle 5/8 inch thick.Wrap in plastic then chill for 1 hour and up to overnight.

Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 by 8 1/2 inches.place it between parchment paper or plastic wrap and set aside.

Remove the dough from the refrigerator and roll on a flowered surface
brush the axis flower of the dough. place the shorter side of the dough parallel to the front of your body.place the butter in the middle long ways.Fold the bottom up over the butter encase the butter.

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French Quarter Beignets contributed by, Sam from the Seven Hills School in Cincinnati, Ohio, USA

French Quarter Beignets
France
by, Sam

DSC_0404

Prep time: 15 mins
Inactive Prep time 2 hours
Cook time: 15 mins
Level: easy
Serves: about _ dozen

Ingredients
1 1/2 cups of lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs slightly beaten
1 1/4 teaspoon salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep frying
3 cups confectioners sugar

Directions:
Mix water, sugar and yeast in a large bowl and let it set for 10 mins
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to yeast mixture. In a separate bowl, measure out  the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding  remaining flour. Remove dough from the bowl, place onto a lightly surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough in bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat Oil in deep-fryer to 350 degrees F
Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough  out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry , flipping constantly until they become a golden color. After beignets are fried , drain them for a few second on paper towels then toss them in the bag of confectioners’ sugar.
Hold bag closed and shake to coat evenly.

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Ultimate Tarte Tatin contributed by, Jack C. from the Seven Hills School in Cincinnati, Ohio, USA

Ultimate Tarte Tatin
France
By Jack C.

Ultimate Tarte Tatin

Ingredients

5 to 6 pounds tart apples
7 tablespoons unsalted butter
3/4 cup granulated sugars
1/8 teaspoon kosher salt
served with Vanilla ice cream

Directions

Peal,halve,and core the apples, being sure to get stem and flower ends clean. In a heavy ovenproof 10-inch skillet or tarte tatin pan, melt the butter, add the sugar and salt, and cook over medium heat until the sugar begins to melt around the edges. stir gently with a wooden spoon to help the sugar melt completely and then let the mixture cook over medium-low heat until it reaches a deep mahogany-colored caramel;if using a dark pan, be sure to lift some caramel out with a spoon  check the color. The butter will pool on the top-that’s fine. as soon as the caramel is the right color, take the pan of the heat.

Set aside 4 of the apples halves and arrange the remaining ones in the pan in concentric circles, standing them upright on their narrowest end and packing them in as tightly as possible (they will shrink while cooking).Try to make the rows look neat.

Return the pan to medium heat, increasing to medium high as the apple juices begin to flow -the-liquid should bubbly gently.  Rotate the pan occasionally in case there are any hot spots.  Use your sense of smell; If you start to smell burnt sugar, immediately turn down the heat.  When the bottom halves of the apples are caramelized and slightly tender, flip each one other with a  fork and continue cooking.

About this time, there should be a lot of juice in the pan and the apples will likely have shrunk and be slumping a bit.  Carefully take the pan form the heat and, holding  the apples back with a spatula, pour off 1/2 to 1 cup of caramel and juice into a small saucepan (pour off more if necessary; you should have about an inch of liquid left in the skillet).  Return the skillet to the heat and continue cooking.  Add the reserved apples to the caramel in the smaller pan and cook over medium-high heat until they’re caramelized, about 10 minutes, turning them frequently as necessary.

With a rubber spatula or a wooden spoon, push the apples in the skillet so they’re tightly packed and upright again; there will be gaps.  Holding them into position, transfer an apple half from the small pan and slide it, wider end down, into a gap; repeat with as many apple halves as will fit nicely; reserve the juice in the pan.  Continue cooking the apples in the skillet until they’re tender and thoroughly caramelized, inserting another apple half if necessary.  The total cooking time could take 35 minutes or more.

Take the skillet off the heat and let cool to rom temperature.  If there’s more that about 1/2 inch of liquid remaining in the pan, carefully pour off the excess into the small saucepan.

Heat the oven to 375˚F.  Roll the chilled pate brisse dough into a round about 1 inch larger than the pan; the dough should be about 1/8 inch thick.  Roll the round of dough onto the rolling pin and transfer it to the skillet, gently draping the dough over the apples.  Tuck and fold the edge of the dough under to make a rim.  Put the skillet in the middle of the oven.  (Put a baking sheet on the rack below to catch any overflowing juices.) Bake until the crust is a rich brown and looks crisp.  About 25 minutes.

Take the tarte out of the oven and let it cool for about 15 minutes. IF more juice accumulates, carefully pour off most of into the saucepan and then invert a large plate on top of the pan, flip the pan and plate over in one quick move, and lift off the pan. Simmer the reserved caramel and juices until thick and syrupy and then spoon them over the finished tarte or serve alongside.  Serve the tarte warm or at room temperature with creme fraiche or vanilla ice cream.  Leftovers are best eaten within a day or so; don’t refrigerate.

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Vanilla Meringues contributed by, Hugh from the Seven Hills School in Cincinnati, Ohio, USA

Vanilla Meringues
France
by Hugh

Vanilla Meringues

4 egg whites at room temp

1cup of superfine sugar

seeds scraped from 1/2 vanilla bean or 1 teaspoon vanilla extract

1 teaspoon white vinegar

2 teaspoon cornstarch

pinch of salt

1.Heat the oven to 300˚ F. use an electric mixer or whisk to beat the egg whites until foamy . Gradually add the sugar , vanilla ,vinegar,cornstarch and salt and beat until it makes stiff peaks.

2. Line a baking sheet with parchment or wax paper. use a pastry , a zipper with a corner out, a spoon or wet hands form a small mounds of the meringue mixture, each a couple tablespoons ( larger if you like ) you can space them quite closely since they wont rise.

3.Bake until hard and lightly browned,40 to 45 mins . Remove the baking sheet and cool on a rack for at least 30 mins before eating . These keep well in an airtight container for up to 3 days

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Whole Fresh Cranberries contributed by, Henry from the Seven Hills School in Cincinnati, Ohio, USA

Whole Fresh Cranberries
France
By: Henry Cook

1cup of water
1 cups sugar
1(12 oz)  package of ocean spray fresh cranberries

Bring water and sugar to a boil.Add cranberries. Return to a boil.Reduce heat and gently boil for 10 min. Cover and cool in the refrigerator until serving time!

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