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|
Crepes, French |
| 2 cups
milk |
1
tablespoon salad oil |
| 1 cup
water |
1 teaspoon
salt |
| 2 cups
sifted flour |
1
tablespoon Brandy |
| 2
eggs |
2
tablespoons butter |
Gradually add the milk and water to the flour, beating steadily until the batter is very smooth.
Beat in the eggs, oil, salt and brandy until very smooth. Chill 1 hour.
Heat a 6 inch skillet and lightly grease with butter. Pour a spoonful of batter into the pan and tilt
pan so batter coats the entire surface. The layer of batter should be very thin. When browned,
flip over with a spatula* and cook on the other side. Add butter to pan and continue until all
batter is used. To serve, fold crepes in quarters or roll. You may spread each crepe with jam before folding.
Sprinkle with powdered sugar. ~ Makes about 16 ~
* If you feel daring, you may want to try to flip the crepes up in the air rather than using a
spatula to turn them over. This is the way my mother does it.
|
Mousse au Chocolat, French
(Chocolate
Mousse) |
| 4 - 1 ounce
squares unsweetened chocolate |
3/4 cup
sugar |
| 1/4 cup
water |
5 egg
yolks |
| 1
tablespoon brandy |
5 egg
whites |
Melt the chocolate over hot water in the top of a double
boiler. Add the sugar and water and stir until sugar dissolves. Beat the egg yolks, gradually beat
in the chocolate mixture, stirring steadily. Stir in the brandy. Cool completely. Beat the egg
whites until stiff. Fold into the chocolate mixture. Pour into 6 8 individual molds and chill in
the refrigerator at least 12 hours. It will keep well for several days. ~ Serves 6 - 8 ~
|
Mousse aux Framboises, French
(Raspberry
Mousse) |
| 1 envelope
(tablespoon gelatin) |
1/4 cup
sugar |
| 1/2 cup
cold water |
2 egg
whites |
| 2 packages
frozen raspberry (thawed) |
1 1/2 cups
heavy cream |
Soften the gelatin in the water. Drain the berries thoroughly
and measure the juice. If necessary, add water to make 1 cup. Combine the juice and sugar in a
saucepan, cook over low heat until syrupy. Add the berries, cook over low heat 10 minutes.
Mix in the gelatin until dissolved. Force through a sieve. Cool. Beat the egg whites until still
stiff but not dry. Fold into the raspberry mixture. Whip the cream lightly and add; beat the
mixture until thick. Pour into a mold and chill until set. ~ Serves 6 - 8 ~
|
Coconut Custard, Brazilian
(Compliments of
Eleni Hughes) |
| 2 large
eggs |
1/4 cup
(1/8 lb) butter or margerine, cut into 1"
pieces |
| 10 large
egg yolks |
1 1/4 cups
sweetened shredded coconut |
| 2 cups of
sugar water |
1 small
pineapple (about 3 lbs.) peeled, cored, cut
into wedges |
Place eggs, yolk, sugar, 1 1/2 cups cold water, and butter in a
blender or food processor; whirl until well combined. Add coconut; whirl just to mix. Set a 5 -
6 cup ring mold in a larger rimmed baking pan (at least 2" deep). Pour egg mixture into ring
mold. Place both pans in a 350 degree oven. Fill botton pan with boiling water halfway up sides
of mold. Bake until custard jiggles only slightly when gently shaken, about 50 minutes. Lift
mold from water and place on a rack; cool completely. Invert a plate on top of mold; hold plate
and mold together and invert custard onto plate. Lift off mold. Serve, or cover and chill up to 2
days. Cut into wedges; accompany with pineapple. Serves ~ 12 - 14.
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