French Pastry Making Tips

!±8± French Pastry Making Tips

French pastry is so delicious, it is rather like shortbread, light, crisp and buttery. It turns a simple fruit tart into a dessert from heaven! Making French pasty is just a technique that you will acquire with a little patience and once you have the hang of it you will be making the most delicious tarts and quiches you have ever tasted.

The French use a special low gluten flour but you can produce a good pastry using all purpose flour if you cannot buy French flour. You can buy French flour in good specialty stores or today of course you can buy it online - such are the wonders of the internet, everything at your convenience!

The French also use unsalted butter and this gives a crisp texture but again, you can use three parts butter to one part vegetable fat, which produces a light crisp pastry to be proud of. However, a combination of butter and a good vegetable fat is a wonderful mix and gives the results you want.

You can either make your pastry by hand or in a food processor. However, it is really a good idea to make it by hand to begin with so as to learn the skill of making a good pastry - to get the feel of the pastry in your hands and to learn the basics first.

You must work quickly and not handle the dough for long. I cannot stress this too much - this is the secret of making a good French pastry! This is to prevent it from getting warm as you do not want the butter to soften. So work with light fingers and very quickly. Add the water and blend quickly until you have the mix into a ball of dough. The secret here is this - too much water will make the pasty hard! Be careful and only use as little as possible!

Place the pastry dough on the floured board and using the heel of the hand, press the pastry down and away from you. Gather the pastry back into a ball with a scraper and place into a waxed bag or polythene bag which has been lightly dusted with flour. Place the dough in the refrigerator for about 2 hours.

When rolling out your pastry do this quickly so that the fat does not soften. It is very difficult to handle when this happens. However, when this does happen just press it to fit into the tin and even though it may not look good, it will still taste wonderful. Just do not worry as you learn the technique!

French Pastry Making Tips

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Recipe for a South African Crustless Milk Tart

!±8± Recipe for a South African Crustless Milk Tart

Milk Tart or Melktert is one of those classic South African dishes, that show up in infinite shades of cream at every social event where people bring a sweet contribution. At school fundraisers and tea and cake sales you will find several different versions interspersed with the odd tipsy tart, vetkoek, koeksisters or crunchies for variety.

A pastry case filled with a pale custard filling and speckled with cinnamon, it has a dense creamy texture that is sweet but not sickly, the comfort factor of creamy rice pudding without the bulk. Even my children, who don't go for rich, creamy things, like it and it's a great way of using up that extra pint of milk that is about to go past its sell by date and at the same time getting the kids to up their dairy and calcium intake without overdosing on cream and fat. It uses half-fat milk not cream so is also a good choice for those who have to avoid cream but are missing the indulgence of it.

The joy of this particular recipe for a Crustless Milk Tart is that it by-passes the need for pastry, the filling going straight into a buttered pie dish and into the oven, so it can be assembled in five minutes, baked for 45 minutes and produce a tea time treat with almost no effort. Also all the ingredients are mixed up in one bowl, leaving very little washing up. I've seen many other traditional recipes that demand that you whisk egg yolks and whites separately then fold in, but this way is already so delicious that there seems to be no need, unless you are looking for entertainment! This version is perfect for afternoons when you have a thousand other things to do and unexpected visitors show up for tea, or when you just feel the need for comfort food on a cold winter's afternoon.

Crustless Milk Tart Recipe

¾ cup / 185ml self-raising flour

2 cups / 500ml milk

2 eggs

¾ cup / 185 ml sugar

1 tsp vanilla essence

1 oz / 25g melted butter

pinch salt

½ tsp cinnamon

Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish (approximately 23cm/9" in diameter, but it doesn't matter if it's not exact,the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top. Bake for 45 minutes at 175C / 350F. Serve warm or cold. It sinks and becomes denser as it cools. If you eat it hot you'll need a spoon to scoop up the soft custardy tart but cold you can pick up the slices in your hand, if it hasn't vanished long before then.

If you feel like it you can always use a pastry base with this recipe as the filling. Use either puff pastry or a sweet shortcrust pastry and line the dish with it before pouring in the filling.

Copyright 2007 Kit Heathcock

Recipe for a South African Crustless Milk Tart

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Making Homemade Mascarpone Cheese

!±8± Making Homemade Mascarpone Cheese

Making homemade mascarpone cheese requires only two, count them, two ingredients!

I'm on a roll here folks. Once I figured out that making ricotta cheese was easy, I set about looking for answers to my other "cheesemaking" questions...and here's another seriously easy cheese for you to make.

Ingredients:

· 2 cups heavy whipping cream

· 1 Tablespoon fresh lemon juice

Start with 2 cups of heavy whipping cream in the top of a double boiler. If you don't have a double boiler, use a pan of water on the stove and a stainless steel bowl that will fit into the pan and touch the water. Bring the water in the pan to a boil.

Place the bowl of heavy whipping cream over the boiling water.

Whisk gently until your cream reaches 120 degrees (Fahrenheit). You don't want to do this fast, it should take 15 - 20 minutes.

Whisk in 1 tablespoon of fresh lemon juice (don't use the stuff in a bottle, please...) Continue to gently whisk over the heat until the cream reaches 180F. Everything will thicken and coat a spoon. Cook for an additional 5 minutes, then remove the bowl from the pan and place it on a cooling rack for 20 minutes. You'll see more thickening as it is cooling in the refrigerator overnight.

Mascarpone does not make large curd like cottage cheese or ricotta cheese.

Once it has cooled, pour the mixture through a strainer lined with 4 - 6 layers of cheesecloth. You can use a coffee filter if you like. Because you will be straining overnight in a refrigerator, your strainer needs to fit inside a bowl, and the entire contraption has to find room in your fridge! Cover it with plastic wrap. I place it directly on top of the "cheese" so minimize any oxidation. Once the cheese has drained to your satisfaction, store it for up to 4 - 5 days.

Easy Recipes:

Crostini - Mix half a cup of mascarpone cheese, half a cup of parmesan cheese, add a pinch of Marjoram, salt, and pepper, spread over sliced Italian bread, broil until golden, and you have yummy crostini! Perfect for serving with soup or just a glass of wine.

Strawberry Tart - Bake a sheet of puff pastry. Cover with slightly sweetened mascarpone cheese (do this to your taste), top with strawberries that have been mixed with a little bit of sugar. Do this in a bowl ahead of time so the strawberries begin to juice a little bit. Spread the strawberries over the mascarpone cheese. Drizzle about a tablespoon of balsamic vinegar over the top. Be prepared to swoon!

OR!

You can immediately make tiramisu. That's what I'm going to do.

Making Homemade Mascarpone Cheese

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What's For Dinner? 30-Minute Menus For Week of Oct 19

!±8± What's For Dinner? 30-Minute Menus For Week of Oct 19

How would you like to put dinner on your table in 30-minutes flat? You can with these menus!

Are you making plans for a Spooky Halloween or a Fall Festival? I am - this is going to be a very busy week getting ready for a Halloween Party for my Sunday school class so I have included quick and simple 30-minute menus this week. You can use your precious time getting for fun Fall events using these menus!

We are having company Saturday night so I have planned an elegant meal. I will add appetizers of prochuttio wrapped bread sticks, a wedge of cheese (brie or similar) with assorted crackers, and salsa with veggies for a tasty beginning to our meal. The bread sticks, salsa, and bagged pre-cut veggies will be purchased making it very easy on the hostess! I will even have time for a glass of wine before the company arrives and will be relaxed and ready (now this is my kind of entertaining!).

I hope you have a great week!

Sunday: Eye of the Round Roast Beef with Peppercorn Sauce (crock pot, save some beef for Wednesday), Mashed Potatoes, Chop House Salad, Individual Boston Cream Tortes (pound cake with instant pudding mix)

Monday: Bistro Chicken (chicken tenders, canned tomatoes), Linguini, Green Beans, Caramelized Peaches and Cream (purchased whipped cream)

Tuesday: Thai Shrimp (packaged mix, cleaned and deveined shrimp), Angel Hair Pasta, Cuke and Honeydew Salad, Strawberry Shortcakes (purchased sponge cake shells and whipped cream)

Wednesday: Blue Cheese Crusted Beef Stew (beef from Sunday, blue cheese folded into purchased pie crust for topper), Fruit Salad, Apple Dumplings (purchased pie crust wrapped around cored and filled apples)

Thursday: Turkey Tetrazzini (precooked turkey or chicken - I will use canned chicken), Broccoli Vegetable Medley, Ice Cream with Pecan Shortbread Cookies (purchased ice cream and cookies)

Friday: Fresh Tomato and Double Cheese Tart (puff pastry), French Green Beans, Pineapple Salad, Embellished Chocolate Cookies (purchased cookie dough)

Saturday: Grilled Salmon with Dill Butter, Long Grain and Wild Rice (boxed), Snow Peas, Tossed Salad (bagged salad), Lemon Affogato (purchased lemoncello liqueur)

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall and Family

What's For Dinner? 30-Minute Menus For Week of Oct 19

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End Your Heavy Meal With Something Sweet

!±8± End Your Heavy Meal With Something Sweet

With the holidays approaching, we begin to think of gatherings with family and friends and special meals to celebrate the occasion. While the Thanksgiving dinner is special, it also can be an over indulgent occasion. We decided to focus on a light, sweet ending to this classic meal. As pumpkin pie is dense, we kicked around other options, including pumpkin cheesecake and pumpkin crème brule. We liked the idea of pumpkin crème brule paired with a French Sauterne dessert wine, but thought it is complicated to make and a little heavy to finish off a big meal. So, we settled on a pear fruit tart and an Italian Moscato dessert wine, to offer a light, sweet ending to this holiday feast.

Wine Facts

Dessert wines are prized as they are produced in smaller quantities and are more expensive to make. They are served chilled and sipped in smaller glasses containing 2 ounces of indulgent heaven (six 2 oz. portions per 375 ml bottle). They are produced throughout the world, including wines from Sauternes, Barsac, Alsace and Anjou-Saumur in France, the Auslese and Eiswein (Ice) wines of Germany and Austria, late harvest wines from California and New York state, Ice wines of Canada, Australia's "Stickies" dessert wines and Hungary's great dessert wine Tokay Aszu. Dessert wines can vary in weight and sweetness level from light to ultra sweet wines that coat your taste buds like liquid honey.

Throughout the world, there are a variety of ways to produce sweet dessert wines, from picking the grapes late (late harvest wines) to allowing a fungal rot to form (botrytis) to allowing the grapes to be frozen (ice wines) to adding scoops of raisins to increase sugar levels (Tokays).

The Asti region of northwest Italy is home to Moscato D'Asti. This Italian dessert wine is generally a limited, small production wine made from premium grapes. It is a low alcohol wine that is slightly fizzy, lightly sweet and fruity. They are meant to be consumed after each harvest, so watch for the dates on the bottles. As they are not as sweet as Sauternes, Ausleses and Ice Wines, they can be sipped from a regular sized wine glass. Moscatos offer apricot, peach and pear notes. A quality, fresh Moscato actually bursts with the smell of apricots when it is first opened. These wines work well as an afternoon beverage or for a light dessert pairing.

Food and Wine Pairing

A key rule to remember in a successful pairing is that the dessert wine should always be sweeter than the dessert. If not, the dessert will actually over power the dessert wine.

With our goal of finishing a big Thanksgiving meal with a light dessert, it was important to pair this dish with a lighter, slightly sweeter dessert wine. With the pear notes found in both the Moscato D'Asti wine and the pear tart, we found this pairing to work well and hope you enjoy this pairing.

Recipe

This is the season where our entertainment turns to the gathering of friends and family in our homes. We want to prepare quality food but simplicity is the key. This is a very simple, rustic dessert recipe that takes about 1 ½ hours of cooking time but very little prep time. It does require an ovenproof skillet or well seasoned cast-iron skillet. The original recipe calls for homemade puff pastry. I use frozen puff pastry sheets which is fast and the quality is not compromised. This tart is a wonderful finish to a heavy Thanksgiving meal or perfect after-theatre dessert served with a lightly sweet Italian Moscatos.

Rustic Upside-Down Pear Tart

Serves 10

5 Each Ripe Pears

6 Tbsp Unsalted Butter

1/2 Cup Sugar

½ tsp Cinnamon

1/8 tsp Allspice

1 Each Sheet of Frozen Puff Pastry

Wash pears, cut in half and remove stems and seeds. In a 10 - 12" ovenproof or cast-iron skillet, heat butter over medium heat. Stir in sugar - mixture will be a little pasty. Arrange pears, cut side up in the skillet. Mix together the cinnamon and allspice and sprinkle over the pears. Cook the pears uncovered over very low heat, without stirring until the sugar forms a deep golden caramel - about 45 minutes to 1 hour. Cool pears in the skillet.

Preheat oven to 425 degrees. Place frozen sheet of puff pastry over the cooked pears, covering completely. Tuck in any edges around the pears. Bake in middle of the oven until pastry is golden brown, about 30 minutes. When done, remove from oven and let sit for 3 - 5 minutes to let the syrup settle.

Using a rimmed serving plate slightly larger than the skillet, invert the plate over the skillet. Keeping the plate and skillet firmly pressed together, invert the tart onto the plate. This is easier than it sounds! Serve tart at room temperature or chilled with whipped cream.

Bill's Wine Picks (with suggested retails)

Lighter, sweet Italian Moscato D'Astis :

Saracco

Michelle Chiarlo's Nivole

Stefano Ceretto

Medium sweet dessert wines:

Brillo Riella Moscato D'Asti

Santa Julia Tardio - Argentina

Very sweet dessert wines:

Chateau Doisy-Vedrines French Sauterne

Kracher Auslese - German Late Harvest

Chateau Suduirant - French Sauterne

End Your Heavy Meal With Something Sweet

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A Guide To French Food - Some Interesting Facts And Information About French Dishes

!±8± A Guide To French Food - Some Interesting Facts And Information About French Dishes

You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.

French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).

Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).

Desserts & pastries include Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to resemble a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods include Cassoulet, Choucroute garnie, and Duck confit.

Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.

LORRAINE dishes include Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. ALSACE specialties include Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.

NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, HAINAUT) - PICARDY dishes include Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.

NORMANDY dishes include Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). BRITTANY specialties include Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).

LOIRE VALLEY/CENTRAL FRANCH dishes include Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties include Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).

RHÔNE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).

AVEYRON dishes include Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).

LANGUEDOC dishes include Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).

PROVENCE/CÔTE D'AZUR specialties include Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.

A Guide To French Food - Some Interesting Facts And Information About French Dishes

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How to accomplish Chocolate Chip Cookies with Crumb Boss

!±8± How to accomplish Chocolate Chip Cookies with Crumb Boss

Watch Crumb Boss make the best chocolate Chip cookies on earth. These are not your ordinary chocolate chip cookies, these are Crumb Boss Style! Nice Big Chocolate Chips in real rich cookie dough! YUM! You can find this recipe on www.crumbboss.com blog! Have fun and let us know how you made out!Crumb Boss TV is a wonderful You Tube Baking Channel that uploads videos throughout each week for everyone to watch, learn and of course see the fun unfold. Have you ever wanted to make fabulous desserts from a certified culinary pastry chef before? Well the Crumb Boss is that, and she also provides all the recipes on www.crumbboss.com, which is her blog that she writes in weekly. It's very funny... And you can also check out all the photos of what she designs on www.woodlandbakery.com or Crumb Boss on Facebook. Would you like to make the perfect brownie, chocolate chips cookies, polish you cake decorating skills or just sit back and enjoy the fun? Well here is an amazing list of desserts, bakery treats and so much more you can expect to see on Crumb Boss TV. Two inch thick Crumb Buns. Yes big thick Crumb Buns that weigh about a half a pound. Angel Food Cakes, Baklava, Biscotti( assorted flavors) Biscuits, Boston Cream Pies, Bread Pudding, Brownie Mousse Cake, Brownies, Bundt cakes, Cakes (dessert or decorated) Cinnamon rolls & Bread. Cookie trays (Assorted or decorated over 200 flavors), Cheese Cakes (Assorted flavors) Croissants plain, chocolate or almond, Cupcake (Mini, regular ...

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How To Decorate Cakes by Crumb Boss

!±8± How To Decorate Cakes by Crumb Boss

Watch Crumb Boss Speed decorate nine cakes in less than 10 minutes to great music by DJS Milk& Sugar plus the famous Caddy Shack song by Kenny Loggins I'm Alright.. Using pastry bags she writes everything from Happy Birthday to congratulations...in just a couple of seconds some of these cakes are really big layered sheet cakes covered in Chocolate Butter Cream, and also white Butter cream.Crumb Boss TV is a wonderful You Tube Baking Channel that uploads videos throughout each week for everyone to watch, learn and of course see the fun unfold. Have you ever wanted to make fabulous desserts from a certified culinary pastry chef before? Well the Crumb Boss is that, and she also provides all the recipes@www.crumbboss.com, which is her blog that she writes in weekly. It's very funny... And you can also check out all the photos of what she designs @www.woodlandbakery.com or Crumb Boss on Facebook. Would you like to make the perfect brownie, chocolate chips cookies, polish you cake decorating skills or just sit back and enjoy the fun? Well here is an amazing list of desserts, bakery treats and so much more you can expect to see on Crumb Boss TV. Two inch thick Crumb Buns. Yes big thick Crumb Buns that weigh about a half a pound. Angel Food Cakes, Baklava, Biscotti( assorted flavors) Biscuits, Boston Cream Pies, Bread Pudding, Brownie Mousse Cake, Brownies, Bundt cakes, Cakes (dessert or decorated) Cinnamon rolls & Bread. Cookie trays (Assorted or decorated over 200 flavors ...

How To Decorate Cakes by Crumb Boss

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Reflux Gone Forever Presents the Perfect Holiday Dinner Menu

!±8± Reflux Gone Forever Presents the Perfect Holiday Dinner Menu

When the brilliant colors of autumn are gone and the weather starts to turn a bit nippy, we look ahead to the holiday season with wonderful images of the past dancing in our heads. It's a magical time when we are reunited with friends and family; a time when children are the happiest and all of us are at our very best. Needless to say delicious food will be the cornerstone of all this festivity.

Whether it's Thanksgiving, Christmas or New Years, it's truly a challenge to prepare food that is acid reflux friendly. During the holiday season, we are tempted to indulge in all those fatty, sweet and acidic foods that we enjoyed so much in childhood. We like to think of this as comfort food, however, acid indigestion is anything but comfort to those who suffer from it.

Complete abstinence from acidic, fatty and sweet food would defeat the purpose of celebrating the holidays. Dishes that do not bring back memories of childhood would do the same. Thankfully, there are simple ways to make seasonal dishes healthier without ruining all the fun.

If you can't resist that holiday drink or chocolate dessert then it would be wise to let moderation be your guide. Also, keep in mind that eating too much of even the most alkaline food can cause indigestion, as well.

I have created what I consider to be the perfect holiday menu. The dishes below retain the important flavors of the season, yet are healthy enough for most acid reflux sufferers to enjoy in comfort. The entire family will love this dinner. It's also quick and uncomplicated to prepare. This menu will feed six easily with leftover beef.

Bon appetite!

SOUP COURSE

Country Style Creamed Pumpkin Soup

1 pat of unsalted butter

¼ cup natural chicken stock (Kitchen Basics, if possible)

1 Cup finely minced yellow onion

15 oz can pure pumpkin

Chicken stock (fill empty pumpkin can)

½ cup maple syrup

¼ tsp. cinnamon

Freshly grated nutmeg

¼ cup half & half

Crumbled nitrate free bacon, chopped chives and ¼ sour cream in squeeze bottle (optional)

In a 2 qt. soup pot heat butter and stock to the simmer.
Add minced onion and cook covered stirring occasionally until tender and translucent.
Blend in pumpkin and can of stock. Cook at the simmer for 10 minutes.
Blend in maple syrup and spices. Simmer another 5 minutes.
Take off heat and add half & half and mix well.

Note: This dish is best made the day before. Reheat in a double boiler.
Serve in a soup terrine and offer garnish on the side. Garnish with bacon for the non-gerd guests and chives for others. After plating the soup, make decorative zigzag patterns with sour cream from the squeeze bottle.

MAIN COURSE

Roasted Beef Tenderloin with Caramelized Root Vegetables

1 (4 to 5 pound) trimmed & tied tenderloin roast

Olive oil

Head of garlic, peeled and sliced

Salt and pepper

Fresh rosemary chopped

3 parsnips & 3 turnips peeled and cut into 1" pieces

½ pound peeled baby carrots

15 small pearl onions, peeled (make an X with knife at the root end)

1 pound new potatoes cut in half

Olive oil

Salt and pepper

Fresh chopped thyme

Parsley for garnish

Heat oven to 425 degrees F.
Place roast in roasting pan.
Massage thin coat of olive oil into roast.
Rub sliced garlic over roast and discard.
Season with salt & pepper to taste.
Insert meat thermometer into thickest area of roast.
Place vegetables in bowl & coat well with olive.
Season with salt & pepper to taste and mix well. Sprinkle with chopped thyme.
Empty vegetables into roasting pan around beef.
Roast for 40 - 50 minutes until the thermometer reads 140 degrees F.
Stir vegetables several times to keep moist.
When beef is done, remove to warm platter and tent with foil.
Let roast rest for 20 minutes.
If vegetables are not done, stir and continue to roast until tender and caramelized. Garnish with parsley.
Serve with horseradish sauce to those who are non-gerd and au jus from the cutting board, for those more sensitive.

Note: If using a convection roasting oven, adjust the cooking time accordingly.

SALAD/CHEESE COURSE

Belgium Endive, Toasted Walnuts & Blue Cheese with Walnut Vinaigrette

6 heads Belgium endive leaves washed & dried

1 cup toasted walnuts (toast lightly in heavy pan and shake skins off)

½ pound crumbled good blue cheese (Gorgonzola, Stilton or Roquefort)

4 tbsps. Sherry vinegar

1 large shallot finely minced

¾ cup walnut oil

¼ cup olive oil

Salt & pepper to taste:

In a bowl, whisk vinegar & shallots together. Slowly drizzle oil whisking continually until dressing becomes thick & creamy. Season with salt and pepper.
Toss together in a salad bowl; endive, walnuts, blue cheese and dressing.

DESSERT COURSE

Rustic Apple Tart with Apricot glaze

5 Golden Delicious apples, cored, peeled, quartered & sliced ¼ inch thick (toss in bowl with a little lemon juice to retard discoloration)

¼ cup sugar

1 tsp cinnamon

½ cup apricot jam

¼ cup dark rum

1 sheet commercial puff pastry (Dufour if you can find it, or any brand in the super market freezer case)

Preheat oven to 375 degrees F.
Slice apples with a mandolin or by hand and place in bowl tossing with lemon juice.
Place sheet of pastry on floured surface and turn edges in to form a border.
Place pastry on parchment paper covered cookie sheet & adjust.
Arrange apple slices neatly overlapping in alternate rows.
Sprinkle with sugar and cinnamon.
Place on middle rack of hot oven.
Bake for 40 - 45 minutes, or until golden brown.
Microwave apricot jam & rum in plastic wrap covered bowl on high for 30 seconds. Whisk to blend.
Paint finished tart with apricot mixture with pastry brush while still warm.
Serve with ice cream or crème fraiche. Garnish with a sprig of mint or fresh raspberries.

Note: This wonderfully festive dessert can be prepared hours before dinner is served. If you should use the wrong apple and, or if your apple patterns go amiss, don't despair. You can't go wrong with this rustic dish. It will look appetizing anyway it turns out. Just say that you intended it to be that way!

Bon appetite!

For more free recipes, articles and important information about acid reflux, please visit: Reflux Gone Forever
© Wind Publishing

Reflux Gone Forever Presents the Perfect Holiday Dinner Menu

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La Patisserie de Pierre Hermé (English and French Edition)

!±8± La Patisserie de Pierre Hermé (English and French Edition)

Rate : | Price : | Post Date : Nov 05, 2011 21:15:12
N/A

The Patisserie of Pierre Herme is one of the most comprehensive books and features author repertoire while working at Fauchon in Paris. Pierre Herme is one of the most prestigious pastry chefs on the planet. As head pastry chef of the famous Parisian establishment Fauchon and later with Ladurée, his proposals of new trends in flavors and textures have become a reference point for French and global pâtisserie. This book is an exceptional publication where the inspiration of Pierre Hermé is aimed directly at his colleagues. His technical knowledge, recipes, original processes, broad reaching advice, surprising ideas and personal tricks come together in order to produce a breadth of patisserie of incomparable quality. Mixing chocolate with cumin, or combining fruits with lavender or rose petals, are just a couple examples of his search for new flavors.

• Desserts by Pierre Herme
• Laduree: The Sweet Recipes
• Chocolate Desserts by Pierre Herme
• The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
• Advanced Bread and Pastry

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Desserts For Diabetics: Peanut Butter-Chocolate Chip Cookie Bars and Peach Meringue Tart

!±8± Desserts For Diabetics: Peanut Butter-Chocolate Chip Cookie Bars and Peach Meringue Tart

We diabetics like dessert and sweet treats, too. Don't leave us sitting there watching everyone else enjoy dessert! The recipes in this article make tasty desserts the diabetics in your life are sure to enjoy. And they are very tasty, too. Don't tell the kids and they will enjoy them too. My grandkids eat my diabetic desserts and usually they never know the difference. These peanut butter bars are great for a snack with coffee, hot chocolate, or a glass of milk. They are not messy so they work great for picnics, lunchboxes, tailgating, etc. To go in a completely different direction, try the Peach Meringue Tart.

PB-CHOCOLATE CHIP BARS

3/4 cup whole-wheat pastry flour*
3/4 tsp baking soda
pinch of salt
1 cup peanut butter
1/3 cup Splenda Brown Sugar Blend
1 beaten egg
1/2 cup low-fat milk
1 tsp vanilla extract
1/2 cup sugar-free chocolate chips**

Preheat oven to 350 degrees. Spray an 8-inch square baking pan or dish with nonstick cooking spray; set aside.

In a small bowl combine the flour, baking soda, and salt.

In a medium bowl mix the peanut butter, Splenda, and egg, stirring vigorously until creamy. Add the milk and vanilla extract, stirring until smooth.

Add the flour mixture to the peanut butter mixture stirring until they are well combined. Stir in the chocolate chips.

Spread the dough into the prepared pan. Using the back of a large spoon or your hand, pat dough down until smooth. Bake at 350 degrees for 15 minutes or only until slightly puffy and just starting to get light brown around edges. DO NOT OVERBAKE! Remove from oven and allow to cool 10 to 15 minutes before cutting into 16 bars.

*If you do not have whole-wheat pastry flour, use 1/2 cup whole-wheat flour and 1/4 cup cake flour.

**I use Hershey's Sugar-Free Chocolate Chips. They are very good. If your grocer doesn't have them, use bittersweet chocolate chips.

Per bar: Approximately 137 calories, 12 g carbs, 4 g protein, 8 g (2g sat.)fat, 9 mg cholesterol, 106 mg sodium, 1 g fiber

PEACH MERINGUE TART

2 egg whites
1/8 tsp cream of tartar
1/4 tsp almond extract
1/2 tsp vanilla extract
2 tbsp Splenda Baking Blend
4 fresh peaches, sliced
1 carton (8-oz) sugar-free frozen whipped topping, thawed
1 tbsp sliced almonds, toasted, optional

Beat egg whites with the cream of tartar, almond extract, and vanilla extract until foamy. Add the Splenda and beat until stiff. Place the mixture into an 8-inch pie plate hollowing out center of mixture to form a shell. Bake a 275 degrees for 1 hour.

When shell has cooled, place peaches in the shell. (Depending on the natural sweetness of the peaches, sprinkle with a small amount of Splenda, if needed.) Top peaches with the thawed whipped topping. Sprinkle the almonds over the topping as a garnish, if desired.

Enjoy!

Desserts For Diabetics: Peanut Butter-Chocolate Chip Cookie Bars and Peach Meringue Tart

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