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Tel: 00 33 1 39 75 95 73/01 39 75 95 73 in France
Reservations: thedormousehouse@gmail.com
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Villennes-Sur-Seine , Greater Paris 78670 , France Email: Click to send email to innkeeper Tel: 00 33 1 39 75 95 73/01 39 75 95 73 in France Reservations: thedormousehouse@gmail.com |
Yields 5 cups
Ingredients:
1 1/2 c milk
pinch salt
6 oz. bittersweet chocolate (such as lindt)
1/3 c sugar
2 c strong coffee
1 c light cream
1 t vanilla
Directions:
Heat milk and chocolate in a heavy saucepan, stirring until smooth. add sugar and salt; bring to a boil and let simmer for 5 minutes, stirring. add vanilla, coffee, and light cream. serve hot.
Directions:
preheat oven to 350f.
butter a 9 inch square pan (or double recipe for a 9 x 13 inch pan).
Melt 5 oz bittersweet chocolate, 2 oz Unsweetened chocolate, and 1 stick butter in the micro on low. Stir in 3 T unsweetened cocoa powder. Whisk 3 large eggs, 1 1/4 c sugar (white or brown or mix), 2 t vanilla, and 1/2 t salt; whisk into the chocolate mixture then stir in 1 c flour until just combined. If desired, add 1 cup toasted walnuts or 1 cup chocolate chips and/or 1 t instant coffee.. Bake in a buttered, foil lined glass (pyrex) pan at 350 for about 35 min. Do NOT overbake!
Delicious and easy for breakfast or dessert.
preheat oven to 350. butter an 8-9 inch pyrex pan. core and ar,slice (peel if desired...) 3 large tart apples; toss in a bowl with 1 t lemon juice, 2 t cinnamon, plus 3 T sugar, and fresh nutmeg if desired.
melt 1 1/2 sticks butter (1 cube/stick butter = 4 oz/1/4 pound), in a saucepan until golden, about 5 min.
stir 3/4 c sugar into the butter. let cool slightly then stir in 2 large eggs, lightly beaten. add 1 cup flour. spread the apples in the pan then pour batter over. bake about 40 min. good with vanilla ice cream or just as is!
This recipe is based on one by jim dodge, cookbook author, friend, and famous baker. it is THE best chocolate mousse in the world, and MUCH better than the ones found in france!! it is also easy, and will work even if you change the proportions slightly - an extra bit of chocolate, different sie egg whites, more or less rum or creme de cacao...)
6 servings (can be doubled - i always do - and can be frozen and eaten frozen or thawed)
Ingredients: 8 ounces good semi sweet or bittersweet chocolate, broken into chunks (chocolate should be at least 70% cocoa solids, and 85 is better!
1 1/3 cup heavy cream
1 tablespoon rum, pref. dark (you can add 2 T if desired)
1 tablespoon creme de cacao (if desired, but good)
4 lg egg whites, room temp. OR equivalent in dried egg whites, reconstitued
1/2 cup sugar
1 cup heavy cream for garnish, plus sugar and vanilla to taste
if you have a food processor, chop chocolate finely with metal blade. in microwave, heat 1/3 cup cream to very hot, add to chocolate with processor motor running until chocolate is melted and smooth. alternatively, grate chocolate with a grater and mix by hand with the hot cream.
add in the liquor.
in a mixer, beat the egg whites with the sugar until stiff. put into a large bowl.
now beat the remaining cup cream until stiff.
in a separate large bowl, put in the chocolate mixture and add a large spoonful of egg whites to lighten it. then mix in the rest of the whites, folding gently but firmly, reaching to the bottom of the bowl. do the same with the cream. keep folding until blended. put either into 1 large pretty bowl (cut glass is nice) or individual bowls.
Now beat the extra cup of cream, adding sugar and vanilla to taste. put it in large dollops on top of the mousse. you can now shave semi sweet or bittersweet chocolate on top if you like. chill until firm.
This is very chocolatey but light as a feather and smooth as silk! one of our guests, a lovely man from iceland, requested it TWO times during his stay!
Preheat oven to 450F or VERY HOT.
French chefs are judged by their roast chicken. Here is my method. of course, it is best when made with a good quality, fat, free range chicken - but don't overlook supermarket chickens, either.
Ingredients:
1 chicken, the bigger the better (but any size will do)
Potatos
Parboil any yellow flesh potato, such as yukon gold, or finger potatos, or other waxy potato. you can peel if you like, but it is not necessary. However, they must be cut into pieces no bigger than 1 1/2 sq. inches. cook in salted water until nearly tender but still firm. drain.
Pat chicken dry. Stuff with herbs - best is fresh sage, but rosemary is also good, and so is fresh thyme - and sprinkle herbs on and around the chicken. add salt (preferably sea salt) and fresh pepper.
Add potatoes add dot them with butter, salt and pepper. i always add a couple of quartered onions as well.
Roast until done, keeping the temp. very hot the whole time.
turn the potatoes occasionally.
A very small chicken will take about 45 minutes, medium chickens about 1 hour, and a very large chicken up to l hour 15 minutes or so. use a thermometer to check doneness or pierce the thigh - juices should be clear (not pink).
allow to stand a few minutes before carving.
(while chicken is standing, you can continue to brown the potatos under the broiler if they are not brown enough.)
Yes, you can make a fancier chicken -stuffed under the skin with duxelles (a mushroom mixture) or served with a wine sauce, but this simple roast chicken with lovely roast potatoes is easy and good! you can also halve large tomatos and roast them along with the rest, in a separate dish if you like, drizzled with olive oil and covered with thyme or basil or your favorite herbs plus salt and pepper. i also like roasted carrots - parboil until nearly tender, and cook in a separate shallow dish with a bit of butter and a sprinkling of sugar plus herbs if desired. they should be lightly caramelised and brown.
Any of the above can be served with fresh chopped parsley or chives.
bon appetit!
Ingredients:
1/3 c melted butter
1 c sugar
3 T lemon extract
2 eggs
3 c flour
1 t baking powder
1 t salt
1/2 c milk
1 1/2 T grated lemon rind
1/2 c toasted chopped pecans or walnuts
Glaze: 1/4 c lemon juice
1/2 sugar
Directions:
In a mixing bowl beat the butter sugar and extract to mix. Add the eggs and beat in. In anothe bowl mix dry ingredients and add alternately with the milk to the butter mixture, blending in. Do not overmix. Add in nuts.
Pour into a 9x5x3 inch loaf pan and bake for 1 hr at 350 degrees.
Remove from pan and pour over the prepared glaze. cake will have cracks. wrap in foil and store at room temperature for about 24 hours before slicing.
Ingredients:
1 pound chopped bittersweet chocolate
2/3 C whipping cream (warm)
2 T dark rum
T 2 creme de cacao
3 C whipping cream (cold)
1/12 C sugar
8 egg whites
salt
Directions:
In a food processor, chop 1 pound bittersweet chocolate; with motor running, pour in 2/3 c hot whipping cream (microwaved); process until smooth. Add 2 T dark rum and/or 2 T creme de cacao; pulse. transfer to a large bowl.
In a mixer beat 8 lg egg whites (rm temp) and pinch of salt until stiff. Put in a large bowl. Add to the mixing bowl (no need to clean it) 3 c heavy cream (cold); whip with 1 1/2 c sugar until stiff. fold chocolate into 2/3 of the whipped cream, then gently fold in egg whites. Top with reserved cream and garnish with grated chocolate. Chill until firm, at least 2 hours. can be frozen and eaten frozen or defrosted.
THE BEST THERE IS!!
Peel and slice (about 1/2 inch thick) yellow fleshed (Yukon etc) potatos and bowl in salted water until nearly tender. drain.
Add to a baking pan (preferably with a chicken or other roast), dot generously with butter, and roast at HIGH temperature until very brown. you may need to take out the roast if using and let the potatos continue to brown at high temperature, turning as necessary.
Simple, but perfect!
In a large mixing bowl cream 1 stick butter until light; add 1 1/2 c brown sugar, packed, beat in, then add 1 egg and 2 t vanilla.
in another bowl bix 2 c flour 1/2 t salt, 1 t baking soda,and lg pinch nutmeg if desired.
Combine 1 T lemon juice with 1 c milk and add alternately with the flour mixture to the butter mixture. genlty fold in 2 cups coarsely chopped fresh rhubarb, peeled if stringy. stir just enough to mix. pour into 9x13 inch buttered pan, bake in preheated 350 degree oven for 45 min or until toothpick comes out clean.
Sprinkle with powdered sugar and cinnamon. may be served with fresh whipped cream.
The basis for this recipe originally came from California, where Lisa is from.
Ingredients:
2 oz/squares unsweetened chocolate
1/3 cup unsweetened cocoa (if available, may be left out but adds flavor)
2 c sugar, white, brown, or mixed
1/2 buttermilk (sour milk or milk w/1 t. lemon may be sub.)
1 t vanilla
1 c warm water
2 c flour
1 1/2 t baking soda
1/2 t salt
2 eggs
Directions:
Melt chocolate and 1/2 c butter in micro on low. In a mixing bowl, combine sugar, buttermilk, and vanilla and beat to blend. Add the chocolate mixture, and then the warm water, beating in. In another bowl mix cocoa if using, flour, baking soda, and salt. Add to chocolate mixture and beat in. Add the eggs and beat for 2 min. Mixture will be thin.
Bake in a 9x13" pan (or use what you like) and bake at preheated 350 degree oven for about 50 min.
For icing, try the following Fudge Icing:
2 oz Unsweetened chocolate
1/2 c butter
1/2 brown sugar
1/3 cup whipping cream (sour cream may be substituted)
2 T. corn syrup (golden syrup may be substituted in a pinch)
1 t. vanilla
pinch salt
Melt all in a micro stirring halfway. Will be fudgelike. Use while still warm, working quickly before it hardens.
May also be flavored with creme de cacao, brandy, etc.
These are lovely traditional madeleines made with browned butter for a rich nutty taste, and they are not hard to make! If you don't have a madeleine mold, just use mini muffin pans or any other small mold. They won't be 'madeleines', but they will taste the same - delicious!
Batter:
6 ounces (or 1/2 cup plus 4 T) unsalted butter
5 ounces (or 3/4 cup plus 3 T flour)
5 ounces (or 1/2 cup plus 2 T) superfine sugar (you can make this by whirring regular sugar in a food processor)
3 extra large egg whites at room temperature
pinch salt
1/4 t almond or walnut extract
Method:
Melt the butter in a 1 qt. saucepan and bring to a boil. When the foaming starts to collapse begin stirring with a wooden spoon as it cooks. It will become covered with large, then smaller, bubbles. Stir to deflate these, then continue boiling until it forms small bubbles again. The butter will become brown and smell slightly nutty. Set aside in a bowl.
Stir 1 T of the browned butter into 2 t. of the flour and brush the baking molds with this using a pastry brush.
Combine the sugar with 1 egg white in a mixer, beating at medium speed with the flat beater. Continue adding the rest of the whites, one at a time, alternating with the yolks, also added one by one. Add in the salt and extract. Do not overbeat. Turn the speed down to low and gradually add in the flour, mixing just to incorporate, and then add in the browned butter. Let the batter rest for about 1/2 hour.
Meanwhile, preheat the oven to 475F.
Spoon the batter into the molds and bake on the lower rack for about 8 minutes or until they are golden brown around the edges.
Turn them out, hump side up, onto a cooling rack. If you don't have enough molds for all the batter, you can bake them in relays.
If desired, lightly sift a little powdered sugar onto them. Serve with tea or coffee. They are best eaten the same day they are made but may be frozen.