World Recipes

Croissants

Posted by artsycook at recipegoldmine.com

These take some time but are worth the effort!

1 package active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 cup warm water, 105 to 115 degrees F
1 egg
3 cups all-purpose flour
1/2 cup cold butter or margarine
1 egg , beaten
Poppy seeds (optional)

In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir until yeast is dissolved.

Add 1 egg and flour, a little at a time (save some flour for rolling dough), kneading until smooth and satiny. Put dough onto floured surface and fold to a square, about 1/2-inch thick.

Slice butter thinly and cover half of the dough with sliced butter. Fold other half of dough over and Press together. Roll dough out again lightly to a rectangle. Fold into thirds and let dough rest in the refrigerator for 20 minutes. Repeat step 3 twice and let dough rest between rollings.

Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant. Fold tips of croissants slightly. Put on baking sheets and let rise, covered in a warm place for about 20 minutes.

Brush croissants with beaten egg and sprinkle with poppy seeds, if used, Bake at 425 degrees F for 8 to 13 minutes, depending on the size. Even though it is a little more time consuming, these croissants are worth the wait! This recipe is even better than most store-bought ones.

This makes 10 large or 20 small croissants so you might want to make a double batch.

Bouquet Garni

4 sprigs parsley
2 bay leaves
1 teaspoon dried rosemary leaves

Put into a cheesecloth bag or place in a tea ball.

Madeleines

2 eggs (at room temperature)
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup sifted flour
1/2 cup clarified butter, melted and cooled

Grease and flour well 12 Madeleine shells.

Beat eggs with salt until frothy; then gradually beat in sugar. Beat the mixture at high speed until very thick and lemon colored, about 15 to 20 minutes. Fold in the flour, 2 tablespoons at a time, and the lemon peel, if desired. Add butter, 1 tablespoon at a time, and fold it in quickly. Fill shells about 3/4 full and bake in a preheated 400 degrees F oven for 8 to 10 minutes or until golden. Remove from shells to wire rack to cool.

Makes 12.

Gateaux au Rum (Rum Cakes)

1 angel food cake
1 cup butter, melted
1 egg white
2 tablespoons light rum
1 (1 pound) box confectioners sugar
2 cups finely chopped pecans

Buy or prepare angel food cake. Slice horizontally through middle of cake, then make perpendicular slices 1 inch apart around cake, creating 1 x 1 x 2-inch wedges.

To cooled butter add unbeaten egg white and rum and beat in enough sugar to make mixture an easy spreading consistency. Spread mixture on all sides of cake wedge. Roll immediately in pecans. May be prepared ahead 3 to 4 days. Store in refrigerator in airtight container. Freezes well.

Makes about 35 cakes.

Coquilles St. Jacques

1 pound mushrooms, sliced
1 lemon, juiced
5 tablespoons butter
1 pound fresh scallops, cut
1 cup dry white wine
1/4 teaspoon ground thyme
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup light cream
3/4 cup soft bread crumbs, buttered

Preheat oven to 400 degrees F.

Sprinkle mushrooms with lemon juice. Saute in 2 tablespoons butter. Place next 6 ingredients in saucepan. Simmer, covered, for 10 minutes. Drain and reserve 1 cup of broth.

Make white sauce with remaining butter, flour, broth and cream. Add scallops and mushrooms. Spoon into individual buttered shell dishes or casseroles. Top with bread crumbs. Bake for 10 minutes until browned.

French Scallops

1/4 cup all-purpose flour
1/4 teaspoon salt
Dash of pepper
3/4 to 1 pound scallops
1/4 cup olive oil
2 tablespoons butter
1 clove garlic, finely chopped
1 tablespoon cilantro, chopped

Mix together four, salt and pepper. Coat scallops with flour mixture. Heat oil in a 10-inch skillet over medium heat. Add scallops and cook mixture 4 to 5 minutes, turning over in pan until scallops are golden brown. Remove with a slotted spoon. Keep warm. Lower heat. Add butter. When melted, add garlic and cook over low heat for about 2 minutes, stirring frequently. Cook until golden brown. Pour over scallops. Sprinkle with parsley.

Yields 3 to 4 servings.

Shrimp de Jonghe

2 cups finely chopped scallions with tops
2 small cloves garlic, minced
1 cup butter
2 pounds medium raw shrimp, cleaned and shelled
3 tablespoons fine bread crumbs
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon Worcestershire sauce

In large skillet, saute scallions and garlic in butter until lightly browned. Add shrimp. Cook for 3 minutes, turning several times. Add bread crumbs. Cook until they are browned, stirring constantly. Add remaining ingredients.

Serve very hot in individual dishes, or on toast points, as an appetizer, or over rice as an entree.

Beef Stew Provencale (Daube de Boeuf, la Provensale)

"Daube" is the French word for a meat stew cooked in a tightly covered dish.

1/4 pound salt pork
1 1/2 pounds beef boneless chuck, tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 1-inch pieces
2 medium onions, cut into fourths
1/2 cup pitted ripe olives
Minced parsley
French bread

Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain on paper towels. Cook and stir beef in hot fat until brown, about 15 minutes.

Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes.

Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping.

Yields 6 servings.