World Recipes

Cheese Straw Twists (Diablotins)

1 (17 1/4 ounce) package frozen puff pastry
2/3 cup grated Parmesan cheese
1 tablespoon paprika
1 egg, slightly beaten

Thaw pastry as directed on package.

Preheat oven to 425 degrees F. Cover two cookie sheets with parchment or heavy brown paper.

Mix cheese and paprika. Roll 1 sheet of pastry into a 10 x 12-inch rectangle on a lightly floured surface, using floured stockinet-covered rolling pin.

Brush pastry with egg; sprinkle with 3 tablespoons of the cheese mixture. Gently press cheese mixture into pastry. turn pastry over; repeat with egg and cheese mixture. Fold pastry lengthwise into halves. Cut pastry crosswise into 1/2-inch strips. Unfold strips; roll each end in opposite directions to twist. Place twists on cookie sheet. Bake until twists are puffed and golden brown, 7 to 8 minutes. Repeat with remaining sheet of pastry, egg and cheese mixture.

Makes about 48 twists.

Cheese Souffle (Souffle au Fromage)

Serve with a lettuce salad and crusty French bread.

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash of ground red pepper
1 cup milk
1 cup shredded Swiss or Gruyere cheese
4 eggs, separated
1/4 teaspoon cream of tartar

Heat butter in 2-quart saucepan over low heat until melted. Blend in flour, salt and red pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.

Preheat oven to 325 degrees F.

Beat egg whites and cream of tartar in large mixer bowl until stiff but not dry. Beat egg yolks in small mixer bowl until very thick and lemon-colored, about 5 minutes; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.

Carefully pour into greased 1 1/2-quart souffle dish or casserole. Bake uncovered until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes. Serve immediately.

Yields 4 servings.

Gruyere Ring (Gougre)

1 cup milk
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs, slightly beaten
1 cup shredded Gruyere cheese

Preheat oven to 400 degrees F

 Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in 4 eggs all at once; continue beating until smooth. Fold in 2/3 cup of the cheese. Drop dough by tablespoonsful onto greased cookie sheet to form 8-inch ring; smooth with spatula. Sprinkle with remaining cheese. Bake until puffed and golden, 50 to 60 minutes.

Gingered Pear Sorbet

Decorate each serving with a dash of ground ginger, fresh mint sprig or a sprinkling of finely chopped crystallized ginger.

1 (29 ounce) can pear halves,
    drained and syrup reserved
1/4 cup granulated sugar
2 tablespoons lemon juice
1 to 1 1/2 teaspoons finely chopped crystallized
    ginger or 1/8 teaspoon ground ginger

Heat 1 cup of the reserved syrup and the sugar to boiling, stirring constantly; remove from heat. Cool. Place pears, half at a time, in blender container; cover and puree until smooth. Mix syrup, puree, lemon juice and ginger; pour into metal ice cube tray with the dividers removed or a 9 x 5-inch loaf pan. Freeze until partially frozen, 1 to 1 1/2 hours.

Pour into blender; blend on medium speed until smooth and fluffy. Return to ice cube tray. Freeze until firm, about 3 hours.

Let stand at room temperature about 10 minutes before serving. Yields 6 servings.

Fresh Fruit with French Cream

French creme franche is somewhat like sour cream but less acid tasting.

2/3 cup whipping cream
1/3 cup dairy sour cream
2 to 3 cups assorted fresh fruit*
Ground nutmeg or sugar

Gradually stir whipping cream into dairy sour cream. Cover and refrigerate no longer than 48 hours. Serve over fruit. Sprinkle with nutmeg.

Yields 4 to 6 servings.

* Blueberries, raspberries, sliced peaches, cubed pineapple, strawberries, kiwi fruit

French Ring Cake (Savarin)

This is traditionally served with fresh fruit in France.

1 package active dry yeast
1/2 cup warm water (105 to 115 degrees F)
3/4 cup butter or margarine, softened
4 eggs, beaten
2 tablespoons granulated sugar
1/2 teaspoon salt
2 cups all-purpose flour
Savarin Syrup
1/2 cup apricot preserves
2 tablespoons granulated sugar

Dissolve yeast in warm water in 3-quart bowl. Stir in butter, eggs, 2 tablespoons sugar, the salt and 1 cup of the flour. Beat until smooth. Stir in remaining flour until smooth. Beat 25 strokes. Spread batter evenly in well-greased 8-cup metal ring mold or 10-inch tube pan. Cover; let rise in warm place until almost double, 50 to 60 minutes.

Preheat oven to 375 degrees F. Bake until golden brown, 25 to 30 minutes. If top is browning too quickly, cover loosely with aluminum foil. Cool in mold 10 minutes. Remove from mold; cool slightly on wire rack.

Prepare Savarin Syrup. Place cake on serving plate. Poke holes in cake with a fine skewer. Slowly drizzle syrup on cake until all syrup is absorbed. Press apricot preserves through strainer. Heat preserves and 2 tablespoons sugar to boiling, stirring constantly; reduce heat. Simmer uncovered until slightly thickened, 1 to 2 minutes. Cool 10 minutes. Spread apricot glaze over cake. Cake can be served with fresh berries or peaches and sweetened whipped cream if desired.

Savarin Syrup
1 cup granulated sugar
1 cup water
1/4 cup brandy, rum or orange-flavored liqueur

Heat sugar and water to boiling; reduce heat. Simmer uncovered 2 minutes; cool to lukewarm. Stir in brandy.

Baba au Rhum
Stir 1/2 cup raisins into Savarin batter. Spread in well-greased 8- or 9-cup metal mold or 9-cup Bundt cake pan. Bake until golden brown, about 30 minutes. Use rum in the syrup and omit apricot glaze if desired.

French Garden Peas

1 1/2 cups shelled fresh green peas*
1 cup shredded lettuce
3 scallions, sliced
2 tablespoons water
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon granulated sugar
Dash of pepper

Heat all ingredients to boiling; reduce heat. Cover and simmer until peas are tender, about 8 minutes.

Yields 4 servings.

* 1 (10 ounce) package frozen green peas can be substituted.

French Bread

1 package active dry yeast
1 1/4 cups warm water (105 to 115 degrees F)
1 tablespoon granulated sugar
1 1/2 teaspoons salt
2 3/4 to 3 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
2 tablespoons cold water

Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover with damp cloth; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.

Punch dough down; cover and let rest 15 minutes. Grease cookie sheet; sprinkle with cornmeal. Roll dough into a 15 x 10-inch rectangle. Roll up tightly, beginning at 15-inch side; seal edge. Roll gently back and forth to taper ends. Place on cookie sheet. Make 1/4-inch slashes in loaf at 2-inch intervals or make 1 lengthwise slash. Brush top of loaf with cold water. Let rise uncovered until double, 1 1/2 hours.

Preheat oven to 375 degrees F.

Brush loaf with cold water. Bake 20 minutes. Mix egg white and 2 tablespoons water; brush over loaf. Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.