JULIA CHILD'S BERRY CLAFOUTIS
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams
JULIA CHILD'S REINE DE SABA (QUEEN OF SHEBA) CAKE
This is from Julia Child's first book, The French Chef. I learned so much from the early days of that show. This was my first attempt to make a cake from scratch when I was a wee one. My copy of The French Chef is pretty ragged. My boxer loved the book so much he ate the cover.
Provided by davinandkennard
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Set the oven rack in lower middle level.
- In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
- pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
- In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
- Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
- Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
Nutrition Facts : Calories 334.7, Fat 23.8, SaturatedFat 12.8, Cholesterol 92.8, Sodium 49.3, Carbohydrate 28.1, Fiber 3.1, Sugar 16.2, Protein 6.2
JULIA CHILD'S HUNGARIAN SHORTBREAD BY CHARLES
I was served this wonderful dessert at a friend's house for dinner and asked him to please let me have the recipe so I could post it here - It is a Julia Child! I love it because of the texture and not overly sweet. He used sour cherries instead of the rhubarb. You may use your favorite Jam or preserves instead of the rhubard. It really is easy to make if you follow the instructions.
Provided by Bergy
Categories Dessert
Time 1h5m
Yield 24 Bars
Number Of Ingredients 11
Steps:
- The Jam:.
- Place rhubarb, sugar& water in a saucepan.
- Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe).
- Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.
- Cool the jam.
- Shortbread:.
- Whisk the flour, baking powder& salt together, set aside.
- In another bowl beat the butter until it is pale and fluffy.
- Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.
- With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.
- Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.
- Freeze the dough for at least 30 minutes.
- Assembling& Baking:.
- Preheat oven to 350F with rack in center of the oven.
- Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater).
- Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too.
- Spread with the Rhubard jam (or jam, preserve of your choice).
- Grate the remaining ball of dough on top, pat gently so it is evenly spread.
- Bake for apprx 40 minutes or until it is golden.
- As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack.
- Cut into bars.
- The size& shape is up to you.
- It is nice served with a dab of whipped cream.
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