snickerdoodles
     
Step 1: In large bowl mix sugar and butter.  Wait until creamed, then add egg and vanilla.
Step 2: In another bowl  mix flour, salt, baking powder, and cream of tartar.
Step 3: stir flour mixture into sugar mixture.  Add remaining ingredients.
Step 4: turn oven to 375 F.
Step 5: shape dough into balls about one inch in diameter.  Place balls onto ungreased cookie sheets.  Place about one inch apart.  Put into oven for 8-10 minutes.
Step 6: when done, take out and let cool on cookie sheet.  Makes 36                                                                 

ingredients:
3/4 cup sugar
1/2 cup butter (one stick) butter (softened)
1 egg
1/2 teas. vanilla
11/2 cup flour
1/4 teas. salt
1/4 teas. baking powder
1/4 teas. cream of tartar
2 tables. sugar
2 teas. cinnamon

Faux-American Tartiflette

What to do when one is at a cozy, winter, family gathering in the U.S. and can't get their hands on wheel of Roblechon to re-create a mouth watering Tartiflette?  After taste-testing differing options and talking at length with the local cheese-monger (who had no idea what we were talking about), it was discovered that one can use an Italian cheese known as Taleggio as an acceptable replacement. Follow the traditional recipe, and while not as creamy, it does produce a dish with much of the same deep flavor.

Lady Bryants

Lovely tea time with the Bryant ladies

Garlic Infused Fresh Ham (Pork Leg)* No Sugar

1 Fresh ham with bone (leg of pork) high-welfare, farm raised, pumpkin fed
2 cups garlic cloves
2 T thyme or rosemary
olive oil
pepper
salt





Temperature 250
Cook time 12 h (internal temperature 145 -150) or 30 minutes a pound
18 lbs (8 kilo) fresh pork leg with fat on

Rinse and pat dry defrosted leg. Cut shallow wide criss-cross slits through the fat.  Smother in salt and pepper on all sides. Puree 2 cups of garlic cloves. Add of 2 tablespoons of thyme or rosemary as well as some olive oil until a paste is made. Rub garlic paste all over the leg (both sides). Place on roasting rack in pan fleshiest side up.

Allow leg to cook at 250 for 12 hours until internal temperature reaches 145-150.  Check one hour before you think it should be done.  Do not over-cooked.

Let sit for at least 30 minutes so that the juices don't run out.


* This is for a raw, fresh ham that is not cured or smoked. Sugar-Free hooray!

Christmas Almond Paste Roll

I will post the recipe that I use each year for the Christmas roll but you could use any sweet roll recipe.  The filling is either the recipe below, or almond paste, or some of both which is what I do.  The candied fruit is basically to add color.

3 to 3 1/4 cups flour (370-410 grams)

1 pkg yeast (7 grams)

1 cup milk

6 T butter or margarine
1/3 cup sugar (67 grams)

1/2 t salt (3 grams)

1 egg

For Almond Filling:

1/3 cup granulated sugar (67 grams)

2T softened butter   

1/4 cup ground almonds (36 grams)  

1/4 t almond extract  (If you don't use any almond paste, I would double this amount)

Combine 2 cups of the flour and the yeast in a large mixer bowl.  In saucepan, heat together milk, butter, sugar and salt just till warm, stirring constantly till butter almost melts.  Add this to the dry mixture in bowl.  Add egg.  Beat at low speed of mixer for 1/2 minute., scraping bowl constantly.  Beat 3 minutes at high speed.  By hand stir in enough of the remaining flour to make a soft dough.  

Knead on lightly floured surface till smooth, about 3 - 5 minutes.  Shape into a ball.  Place in lightly greased bowl, turning once to grease entire surface.  Cover and let rise in warm place till double, about 1 hour.  Punch down dough and let rest 10 minutes (it handles better this way).  

Roll out to an 18 by 12 inch rectangle.  Spread with almond filling (and almond paste if you wish).  Sprinkle with some bits of colorful candied fruit.  Roll up from long edge jelly roll style.  Pinch to seal edge.  Place seam side down and shape into a ring (or candy cane or tree) on large greased baking sheet.  Cut with kitchen shears every 1/2 inch to within 1/2 inch of bottom.  Gently pull slices out a bit.  Let rise in warm place till nearly double, about 45 minutes. 

Bake 375 oven for 20-25 min, or until the bread in the center seems firm  enough to be baked through.   If it doesn't seem done, lay a piece of aluminum foil over the top so it won't continue to brown as it bakes for a few minutes longer.  Let cool slightly and drizzle a bit of icing over the top which will slide down the sides.  Decorate with cherries or candied fruit.  For the icing I just add a bit of lemon juice to confectioners sugar....or you could use milk.  Even if it is a bit thick, it will drizzle down the sides if the bread is still warm.  

When life was very busy, I sometimes made the bread ahead of time, froze it and let it thaw out for a few hours, put it in the oven to heat it through a bit and then frosted it.  

When Grandma Bryant made this, she sliced the jelly roll like you would cinnamon rolls and placed the pieces on a cookie sheet forming a Christmas tree.  Then she just drizzled the frosting over it all.  You can be quite creative with it really.

Almond Filling

Cream together 1/3 cup granulated sugar and 2T softened  butter or margarine till light and fluffy.   Stir in 1/4 cup ground almonds and 1/4 t almond extract.  If you don't use any almond paste, I would double this amount!

Cranberry and Orange Relish

This is the way I've always made it,  though recipes you will find elsewhere will vary slightly....such as adding apples or walnuts.  Though it is especially appreciated with turkey at Thanksgiving and Christmas,we actually eat it all winter, as long as we can buy the fresh cranberries.  It's great on cereal, in yahourts and over ice cream.  The very first time I tasted it was in Alaska in 1972 where they made it from the wild cranberries.  Upon our return to France, we moved to Grenoble and were delighted to find the small wild cranberries at Chamrousse, scattered in with the blueberries we picked each fall.  For the last several years however, they are sold fresh in all the supermarkets in the area.  Recipe from Fanny Farmer cookbook.  Rachel and I kept a constant supply of this in the fridge last winter and even Damien liked it.

Wash
   2 cups cranberries
Cut into pieces and remove the seeds from
   1 small orange
Progressively drop the cranberries and the orange pieces into a food processor on one of the higher speeds until rather finely chopped.  Add
   3/4 cup sugar
Mix thoroughly.  Let stand for 30 minutes before eating.  Better yet, let it stand for several hours.  It will last a long while in the fridge and it also freezes very well.

Chicken Chowder

I first put this together last February but I don't remember if it was before or after the Seattle Bryants left.  One cold evening last week I decided to make it for Woody and Sue and we all just loved it.  The amounts are approximate and you could add or subtract ingredients.  The bacon, cream and cumin really seem to enhance the flavor so I would be sure to use those.

Serves 4 -6

Cut a few slices of  bacon into small pieces (like our lardons fumés)and fry slightly, either in a large heavy skillet with a lid or in a heavy casserole like a Creuset.  Add some olive oil and the following diced ingredients, mixing well with the oil.  Cover and simmer for a few minutes.
   1/2 cup carrots
   2 cups potatoes
   1/2 cup celery
   1 cup onion
   1 leek

Then add and let simmer, covered,  for even an hour or so to blend the flavors.
   some corn
   some cooked and diced chicken (a short cut....boil chicken tenders in enough water to be able to use that water for the bouillon, adding just seasonings or a bouillon cube)
   2 1/2 cups chicken bouillon  (or stock which you can buy)
   salt, pepper, cumin, herbes de provence, etc......

Just before serving add a cup of cream.  It can be thickened, but I didn't.  Stir well and serve it up!

Chicken and Rice Casserole

This is the only chicken and rice casserole I've made for the past 25 years.  A friend at the small church in Marshallberg NC brought it to a Sunday potluck and I asked her for the recipe.

INGREDIENTS

3 cups (more or less) cooked chicken
1 cup (or more) cooked rice
1 cup chopped celery (boiled in chicken broth and drained)
2 T. chopped onion
1 pkg slivered or sliced almonds, uncooked
1 small can water chestnuts, drained and sliced
2 cans cream of chicken soup (can also use mushroom soup)
1 cup mayonnaise

Mix all ingredients together.  Add salt and pepper.  Spoon into buttered baking dish.  Cover lightly with Pepperidge Farm Stuffing (regular) mix.  I just use bread crumbs and add a few herbs, since I can't get stuffing mix here!

Bake 350 degrees for 30 minutes or until cooked through.

It's easy to make a day in advance and keep it in the fridge overnight or else freeze it for several days/weeks until needed.

Boeuf Bourguignon

Ingredients

8 ounces bacon, coarsely chopped

3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)

1/3 cup all purpose flour

1 1/4 pounds boiling onions, peeled or 2 large onions, sliced

3/4 pound large carrots, cut into 1-inch pieces

12 large garlic cloves, peeled (left whole)

3 cups canned beef broth

1/2 cup Cognac or brandy (optional)

2 750-ml bottles red Burgundy wine

1 1/4 pounds mushrooms

1/3 cup chopped fresh thyme or 2 tablespoons dried

1 tablespoon dark brown sugar

1 tablespoon tomato paste

Preparation

Preheat oven to 325°F. Sauté bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and sauté until light brown, about 6 minutes. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.

Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meat and vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 20 minutes.

Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving.

Adapted from Epicurious.

Hollandaise Sauce

If you want a real treat for a lazy Saturday morning brunch, make Eggs Benedicte.  All you need is toasted English muffins, topped with one or two poached eggs and a drizzle of this easy Hollandaise sauce to cover it!  We made this in the fall when all the CA Bryants were here and it was a hit from the youngest to the oldest.  As Grandma Bryant taught us all,  Hollandaise sauce is great over broccoli too.

3 egg yolks
1/4 t. salt
1 to 2 Tablespoons lemon juice
a pinch of dry or Dijon mustard
1/4 pound (1/2 cup, 8 T) butter, melted

Melt butter to bubbling but do not brown.  Put the egg yolks, salt, lemon juice and mustard into a blender.  Turn onto a low speed and gradually add hot butter through the top.  Blend a few seconds until thickened and smooth.

This recipe is a Bryant combination from NY Times/Osterizer cookbooks.
Hint for clean-up.....do not rinse blender with hot water (it "cooks" the egg yolk onto the sides, making it difficult to clean).  Soak in sudsy cool water before washing in hot water.

Chestnut Soup

This easy soup is unlike anything we've ever tasted with an incredibly smooth, velvety texture.  
Serves 4

Ingredients:
1 lb. Canned, peeled chestnuts
4 cups beef stock
1/2 cup heavy cream
1 T. Butter
2 T chopped Parsley

1. Place the chestnuts in a saucepan with 3 cups stock. Bring to simmer (uncovered) for 40 to 50 minutes adding extra stock as needed to keep the chestnuts covered.

2. When the chestnuts are tender puree with immersion blender. Add heavy cream, seasoning with salt and pepper as needed. Add butter just before serving and parsley as garnish.   

Originally from a "French Women for All Seasons".

Pumpkin Spice Latté

I don't know how many hundreds or even thousands of miles we are away from the nearest coffee establishment that would serve up these sorts of drinks, but what fall season would be complete without a pumpkin spice latte? Not wanting to find out, I discovered this recipe and it has quickly become a fall family favorite. However, since we are an ocean away from the land of canned pumpkin, we have indeed been using pumpkin that was grown in an actual patch. This makes this drink all the more satisfying.

FOR THE PUMPKIN SPICE MIXTURE:
1 can (15 Oz. Can) Pumpkin Purée (or a chunk of actual pumpkin, cooked and puréed)
2 cups Whole Milk
½ cups Sweetened, Condensed Milk
⅓ cups Brown Sugar
2 Tablespoons Pure Vanilla Extract
1 Tablespoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground Dried Ginger
½ teaspoons Ground Cloves
¼ teaspoons Allspice

TO ASSEMBLE THE PUMPKIN SPICE LATTE:
1 cup Strong Brewed Coffee
1/4 cup hot frothed milk

Slightly Sweetened Whipped Cream
Cinnamon

For the pumpkin spice mixture:
In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds.

Yield: enough pumpkin spice mixture for 7 or 8 homemade lattes.

To make a pumpkin spice latte:
Pour 1/2 cup (more or less, depending on your preference) of the pumpkin spice mixture into a large mug. Microwave for about 20 seconds, then add 1 cup of hot strong brewed coffee and stir. Top with a nice lofty pile of sweetened whipped cream. Sprinkle lightly with cinnamon.

Pour the remaining pumpkin spice mixture into a quart jar or similar sized container and top with a lid. Store in the refrigerator. When ready to make another drink, shake the jar well and repeat the assembly of the pumpkin spice latte. The pumpkin spice mixture will keep well for up to 1 week in the refrigerator.

Amazing Blueberry Muffins

I made these the other day with our chef in training.  Mom was delighted with the results and asked that I post them here. Really this is a superb recipe.

INGREDIENTS:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.


Thanks allrecipes !

Creamy Carrot-Dill Soup

We all loved this creamy soup which comes from Only in California, a cookbook which Rachel gave to me on her very first visit to our home.  Even those who don't especially appreciate cooked carrots, really liked it.  Decorate the top with a drizzle of cream or plain yoghourt and a sprig of dill.

2 tablespoons butter

1 cup chopped onion

5 cups sliced carrots (1 1/2 pounds)

1/2 teaspoon salt

pepper to taste

4 cups chicken broth

1/4 cup ricotta cheese

2 tablespoons port wine

2 tablespoons fresh dill or 1 tablespoon dry dill

1.  Melt butter in saucepan and add onions; cook until soft

2.  Add carrots, salt and pepper and chicken broth.  Cook over low heat 30 minutes, or until carrots are tender.

3.  Puree in food processor until smooth.  Add ricotta and blend until smooth.  Put back in saucepan and heat.  Add wine and dill.  Yield:  4 to 6 servings

Pumpkin Cinnamon Streusel Pancakes

Originally I got this recipe from Two Peas and Their Pod but quickly adapted it to fit our desire for a comfort breakfast food with less sweetness.






Pumpkin Cinnamon Streusel Pancakes
Have I mention I have a thing for pumpkin?

Ingredients:

For the cinnamon streusel:
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup pumpkin
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

3. In a blender, blend together milk, egg, pumpkin, canola oil, and vanilla extract. Add dry ingredients to the wet mixture and blend until combined.

4. Heat a griddle or pan to medium low. Coat with batter spray. Drop 1/4 cup of batter onto heated skillet. Add 1 tablespoons of the cinnamon streusel on one of two pancakes. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

5. Serve pancakes warm with maple syrup and butter.

Potato Leek Soup

Potato Leek Soup

This was a big hit with every member of the family.  A rich way to enjoy these two subtle vegetables.

Ingredients

• 1 large or 2 small leeks, about 1 pound
• 2 bay leaves
• 20 black peppercorns
• 4 sprigs fresh thyme
• 2 tablespoons butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock
• 1 to 1 1/4 pounds russet potatoes, diced
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper
• 1/2 to 3/4 cup creme fraiche or heavy cream
• 2 tablespoons snipped chives

Directions

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Recipe courtesy Emeril Lagasse, 2003

Boys will be boys!

Ah, Marc and David reliving childhood glory days!

Tiramisu

Tiramisu

Tiramisu is one of those desserts that I have always wanted to know how to make. This summer provided the perfect opportunity as I had a receptive (and captive) audience for my experimentations. This version is the third one I tried, and it is a combination of two different recipes (many thanks to Cecile Oddou). I think this version has the ideal ladyfinger and cream textures.

4 egg yolks
1/4 cup sugar
1 packet of vanilla sugar
1/4 marsala/madera/amaretto (optional)
500g of mascarpone cheese
1 cup of heavy cream
2 cups of strong coffee
ladyfinger cookies
cocoa powder for dusting

Time: 30 min prep, 4-8 hours chill

• Set out mascarpone cheese to come to room temperature, about an hour before assembly.
• Whisk eggs yolks and sugars together in a metal bowl until well blended.
• Set bowl over double boiler with water gently boiling, whisk in wine gradually. Continue to whisk until mixture thickens, about 5 minutes.
• Remove custard from heat and cool. Sit bowl in cold water to quicken cooling.
• While custard cools, beat heavy cream until soft peaks form.
• Whisk mascarpone in a large bowl until smooth.
• Pour cooled custard over mascarpone and whisk until blended.
• Add whipped cream over the mascarpone custard mix.
• Fold gently to incorporate. Does not need to be completely mixed.
• Submerge cookie half way into coffee. Hold until liquid starts to soften the cookie at the midway point. Allow access coffee to dribble out and then place cookie in container.
• After completing the first layer of cookies, layer half of the creamy mixture.
• Repeat another layer of coffee-infused cookies and then the other half of the cream. Cover will plastic wrap and chill.
• Chill for at least 4-8 hours. Ideally, prepare the morning of to serve in the evening.
• Sift cocoa powder over the top of the tiramisu before serving.

Le Gratin Dauphinois d’Alice

Le Gratin Dauphinois d’Alice (3-4 p)
This dish is not anything like scalloped potatoes or a casserole 

2-3 large new potatoes
1/2 cup whole cream
salt
1/4 (roughly) cup water
pepper
1 t. olive oil
1 cup grated Swiss cheese
herb de Provence (or thyme)
nutmeg
garlic
small bits of cut ham or bacon added to each layer if desired
onions are also optional

1) Preheat oven to 375F. Slice the potatoes a 1/4 inch thick.

2) Spread olive oil over bottom of baking dish. Spread cut potatoes over bottom of baking dish evenly, do not overlap. Sprinkle over them the salt, pepper, cheese, herb de Provence and nutmeg. Repeat for 2 to 3 more layers.

3) Spread on the rest of the cheese. In a corner of the pan pour in the water so that it comes up about a 1/4 of an inch.  Then carefully add cream over potatoes.

4) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the potatoes are tender, the cream is absorbed, and the top is a golden brown.

Carottes à la Bourguignonne

Carottes à la Bourguignonne

Found this recipe in one of mom's French cookbook and it was an instant hit!  

18 small carrots or cut up in batons larger ones 

2 onions

30g (2T) of butter

1 T flour

25 cl (a little less than a cup) of beef broth  

1. Clean carrots and leave whole (if using small ones) or cut larger ones into batons 
2. Cut onions finely.  Saute in a pan with butter
3. In a plastic bag put the carrots and then sprinkle with flour.  Shake to cover.  Add them to the pan with the onions and let them saute until the carrots begin to brown.  
4. Pour broth over carrots and cover for 30 minutes (if using smaller whole carrots), 20 mins (if you have tender ones) or less than 15 minutes if using cut up ones.