Text 10816, 156 rader
Skriven 2014-03-12 05:46:00 av Dave Drum (74270.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Get Bread #3
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Waffles w/Salted Caramel Coulis
 Categories: Breads, Breakfast, Sauces, Desserts
      Yield: 4 servings
 
MMMMM-------------------SALTED CARAMEL COULIS------------------------
    1/2 c  Sugar
    1/4 c  Water
    1/2 c  Heavy whipping cream
  3 1/2 tb Unsalted butter
    1/2 ts Fleur de sel or coarse
           - kosher salt

MMMMM--------------------------WAFFLES-------------------------------
  1 3/4 c  All purpose flour
      2 tb Sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
  1 3/4 c  Whole milk
      2 lg Eggs
      6 tb Unsalted butter; melted,
           - slightly cooled
           Peanut oil
           Powdered sugar
 
  The perfect finish to a cozy bistro dinner. If desired,
  top each waffle with a dollop of softly whipped cream.
  
  FOR SALTED CARAMEL COULIS: Combine sugar and 1/4 cup water
  in heavy medium saucepan. Stir over medium-low heat until
  sugar dissolves. Increase heat and boil without stirring
  until syrup is deep amber color, occasionally brushing
  down sides with wet pastry brush and swirling pan, about
  10 minutes. Add heavy whipping cream (mixture will bubble
  vigorously). Stir over low heat until any caramel bits
  dissolve. Remove from heat. Stir in unsalted butter and
  fleur de sel or coarse salt. Transfer caramel to small
  pitcher or bowl. Cool.
   
  DO AHEAD: Can be made 1 day ahead. Cover and chill. Stir
  over low heat just until warm enough to pour before using.
   
  FOR WAFFLES: Whisk flour, sugar, baking powder, and 1/2
  teaspoon salt in large bowl to blend. Whisk whole milk, 2
  large eggs, and melted butter in mediumbowl to blend. Add
  milk mixture to dry ingredients in large bowl and whisk
  until batter is smooth.
  
  DO AHEAD: Can be made 1 hour ahead. Let batter stand at
  room temp. Heat waffle iron according to manufacturer's
  instructions (medium-high heat). Brush grids lightly
  withpeanut oil. Pour enough batter onto eachwaffle grid to
  cover generously (about heaping 1/2 cup batter for 4 1/2x3
  1/2" grid); spread evenly with offset spatula. Close
  waffle iron and cook until waffles are golden brown and
  crisp on both sides, 5 to 6 minutes.
  
  Cut each waffle in half, forming either rectangles or
  triangles. Divide waffles among 4 plates. Dust with
  powdered sugar and drizzle with salted caramel coulis.
  Serve waffles, passing remaining salted caramel coulis
  separately.
  
  by Yves Camdeborde
  
  Bon Appétit | May 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 17 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Crêpes
 Categories: Breads, Desserts, Dairy
      Yield: 12 servings
 
  2 3/4 c  Whole milk
    3/4 c  + 2 tb heavy cream
      4 lg Eggs
      2 c  All-purpose flour
      2 tb Sugar
    1/8 ts Salt
      1 tb Vanilla extract
      4 tb Unsalted butter; softened,
           - for cooking crêpes
 
  Assorted fillings, such as fresh lemon juice and sugar or
  bananas and Nutella
  
  This batter is very adaptable: If you want savory crêpes,
  simply omit the sugar. For flavored crêpes, replace the
  vanilla with a flavored extract such as almond, a liquor
  like rum or brandy, or a flavored liquor such as Kirsch or
  Amaretto.
  
  Crêpes freeze well-you can make a big batch and stack
  them, separated by sheets of waxed paper, in a tightly
  sealed container or plastic bag. Stored this way, they'll
  keep for several months. Allow them to defrost at room
  temperature, then reheat as described in the do-ahead
  
  These crêpes can be served with any number of different
  fillings. One traditional French option is a hearty
  squeeze of fresh lemon juice and light dusting of sugar.
  Sliced fresh bananas and a drizzle of Nutella are also
  popular.
  
  In large bowl, whisk together 1 3/4 cups milk, heavy
  cream, and eggs. Gradually whisk in flour until smooth.
  Whisk in remaining 1 cup milk, sugar, salt, and vanilla.
  Strain batter through fine-mesh sieve, discarding any
  lumps. Refrigerate at least 1 hour or up to 2 days.
   
  Using pastry brush or paper towel, lightly coat 6-inch
  crêpe pan or cast-iron skillet with butter. Heat pan over
  moderately high heat until butter is hot but not smoking.
  Whisk batter briefly to reincorporate any settled solids.
   
  Ladle about 2 tablespoons batter into pan, immediately
  tilting and rotating skillet to coat bottom. Cook until
  crêpe is just set and golden around edges, 10 to 15
  seconds. Using tip of knife, loosen edge of crêpe, then,
  using fingertips, carefully flip crêpe over. Cook until
  underside is set, about 20 seconds more. Transfer cooked
  crêpe to platter and keep warm.
  
  Repeat to cook remaining crêpes, coating pan with butter
  each time and stacking crêpes on platter. Fill crêpes with
  desired fillings and serve immediately.
  
  DO AHEAD: Crêpes can be made 1 day ahead. Refrigerate,
  covered. To rewarm, transfer stack to baking sheet, cover
  with foil, and heat in 300øF/150øC oven about 15 minutes.
   
  Chef Lou Jones, The Culinary Institute of America
  
  Epicurious | April 2009
  
  Yield: Makes about 48 (6-inch) crêpes
  
  MM Format by Dave Drum - 19 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Alcohol was just poison to him." - Hemingway, on F. Scott Fitzgerald
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