This week’s French Fridays with Dorie is Apple Compote Two Ways or as the French would say half of it, Compote de Pommes Two Ways. I made mine the second way — basically I kept cooking it until it was super think. Then added some butter. I was expecting something like dark apple butter, but it was really just more like thick applesauce. And unfortunately, I’m not a huge fan of applesauce. So, I decided to use it to make muffins, which is something I typically do when I have applesauce around.
Notes: I did make a half recipe, so I used three apples. Empire apples to be specific. And, also because I knocked this one and next week’s Chestnut and Pear Soup out at the same time, I had a little extra rosemary and put a small sprig in with the apples for the initial cooking time. The half recipe gave me a bit more than a half cup of apple compote.
Here’s a link to everyone’s apple compote posts and my photos (and the muffin recipe) below.
. . . → Read More: FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses
This week’s French Fridays with Dorie is a very Fall recipe – Rice Pudding with Caramel Apples. Like so many of the French Fridays recipes, I made a half recipe here and that worked quite well for two fairly generous portions.
Here’s the thing though – while I loved the rice pudding (Oh! and I added 1/ tsp powdered ginger) and used my new IFBC vanilla, I was not super-super in love with the caramel apples. My caramel sauce actually seemed perfect until I added the apple cider. Then, it looked way too liquid-y. And yeah, I remembered to halve that part. So, I’m not quite sure what my problem was or what I did. It still tasted good, though.
I will probably make this pudding again (and jwa really liked it). Although, I think next time, I’ll just start cooking the arborio rice right in the milk — especially since I used 2%. It seems like it might have benefited from a little extra starchy creaminess if there’s a bit less fat.
Here’s a link to Dorie’s recipe at Epicurious. Give it a try and see what you think! . . . → Read More: FFwD: Rice Pudding with Caramel Apples
This is one of (if not THE) best muffin recipes I have ever made. It’s based on a recipe in Bouchon Bakery Cookbook by Thomas Keller and Sebastien Rouxel, which has become my go-to baking reference. That said, I think I know why this recipe is so delicious – lots of butter.
Normally, when I make muffins, I substitute apple sauce for the oil or butter and maybe halve the sugar. Um, no. Not this time! And still, even after telling myself, “Okay, just try making it with all the butter…,” with a stick and a half of butter, I just couldn’t quite do it. But, I did use a total of six and a half tablespoons (more than halved from the original recipe). I substituted olive oil for some of the butter (even in the struesel) which worked just fine.
The giving-egg-amounts-in-weight thing: Look, I love Thomas Keller, a dinner at The French Laundry is a dream, etc, etc…, but seriously, I am not going to weigh eggs. I know that in a professionally bakery you probably would, or if you’re Thomas Keller you would, but I would not and do . . . → Read More: (Almost Healthy) Banana Muffins with Almond-Coconut Streusel
Well, it’s like a regular tart extravaganza around here. This one was a test of a pie crust recipe (it was very good) and really, an excuse to make a lemon meringue tart.
I have a memory of making one years ago and not liking it much. This one, however, I loved! We both did.
Some deviations from a regular lemon meringue tart –
1. I added finely chopped rosemary to both the lemon curd and a little to the tart crust;
2. I replaced a little granulated sugar in the curd with honey;
3. I added vanilla extract to the meringue.
You can either use your favorite pie/tart dough recipe or even buy pre-made dough if you like (the Trader Joe’s pie crust dough is not too bad). Whatever dough you use, if you make it, add a little chopped rosemary to it, roll it out, and fit it in your pan.
Bake it unfilled all the way (you’ll want to use pie beads, beans, or dock the crust) and then fill with the curd. Let chill, then top with the meringue, and bake briefly. Done! Ours kept easily in the fridge for about four days. Will . . . → Read More: Rosemary Lemon Meringue Tart
In reading through the recipe for this last week’s French Fridays with Dorie, I was skeptical about leaving the cherry pits in. “That sounds dangerous,” I said to myself. So, I made the decision to pit my cherries. I know a lot of people left them in, and I respect that, but I just couldn’t do it. The result, I thought, was good (generally, I’m not a fan of egg-y cakes). Perhaps, it would have been more flavorful with the pits left in, who knows?
One other change I did make, only because I was too lazy to go to the store, was to use 1% milk for the full fat milk and buttermilk for the cream. I think the result was pretty good! I also sprinkled some finely chopped almonds on the top before baking.
Oh and this is obviously fairly late. I was out of town Friday through Tuesday and the before-Friday time just got away from me. And as always, the FFwD recipe is in the cookbook, Around my French Table by Dorie Greenspan.
Okay, my photos are below and links to everyone’s posts are here.
. . . → Read More: FFwD: Whole Cherry (Buttermilk) Clafoutis