——————————-CINNAMON DOUGH——————————- 2 1/2 c Flour, all purpose 3/4 c Sugar 5 oz Butter 2 tb Cinnamon, ground 1/4 ts Baking powder 1/4 c Water, cold ——————————-APRICOT GLAZE——————————- 1 c Jam, apricot 1/2 c Sugar 1/4 c Water ——————————-PEACH FILLING——————————- 10 ea Peaches, ripe 1 1/2 c Glaze, apricot Cinnamon Dough: =============== Form a large ring of flour on your work surface. In the center of the ring of flour make a mound of sugar, baking powder, and cinnamon; also make a mound of butter cut into small squares. With the palm of your hand, cream the butter and add to the sugar mixture while continuing to cream. Push the flour into the center and blend with the butter/sugar mixture into a coarse meal. Add all the water, press to mix in the water, then work the dough into a ball with the palms to an equal consistency having no dry spots. Roll out one 10-inch tart shell on the floured work surface. Chill about half an hour. Place the shell into a pie pan, or tart pan and mold a piece of aluminum foil in the pan. Bake in 350 F preheated oven for 15 – 20 minutes until golden brown. Apricot Glaze: ============== Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. Peach Filling: ============== Cut each peach into eight sections and arrange snugly in baked tart shell. Lightly brush apricot glaze over all peaches and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge |
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1 x Creme Anglaise ** ———————————QUENELLES——————————— 10 lg Egg whites 1 ea Bean, vanilla 2 oz Sugar 1 qt Water OR 1 qt Milk ———————————-CARAMEL———————————- 5 tb Sugar 5 tb Water ** See recipe for Creme Anglaise. In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add sugar (amount of sugar varies – it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently. After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl. Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA |
——————————-CREME ANGLAISE——————————- 1 qt Milk 1/2 lb Sugar 12 lg Egg yolks, reserve the – whites Paste, vanilla bean ————————————FIGS———————————— 2 ea Figs, ripe 6 oz Cabernet Sauvignon Sugar ———————————-ASSEMBLY———————————- 1 c Almonds, sliced, blanched 2 oz Paste, pistachio 1. In a saucepan, bring milk to a boil. Place the sugar and egg yolks in a mixer or bowl and whip well, then add vanilla bean paste. Add milk to the sugar and eggs, while whipping. Put this mixture into a large metal bowl and heat slowly. Using a wooden spatula, move egg yolks around so they will not cook. When puffed and mixed, cool by placing the bowl in ice water. 2. Peel the figs, cut in half and sprinkle tops with sugar. Place them in a flat bowl with the wine (Cabernet Sauvignon or Port) and marinate overnight (at least 2 – 3 hours). Reserve marinade and figs. 3. Pour the Creme Anglaise into a saucepan, mix with 3/4 cups of the almonds and pistachio paste, then process in an ice cream machine. 4. To serve, put the figs on a plate. Shape the chilled Creme Anglaise into quenelles and add to the plates. Pour marinade over the figs, add whipped cream mixed with sugar. Sprinkle with almonds (chopped) and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA |
1 1/2 lb Cherries, ripe 1/3 c Sugar 2 1/2 c Grappa OR 2 1/2 c Brandy Choose the largest and firmest cherries and clip off leaving a little of the stems attached to each. Fill a 1 quart glass jar with the fruit and add the sugar and enough grappa to cover the cherries. Cover the mixture and shake gently to dissolve the sugar. Place the jar in sunlight with its cover ajar and let stand for 1 week. Cover tightly and store in cool dark place at least 3 months. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York |
1 md Pineapple 8 sl Cantaloupe, thin slices – (garnish) — – — ———————————RUM CREAM——————————— 3 ea Egg yolks 3 tb Sugar, superfine 2 tb Rum, dark 1/2 c Butter, unsalted, chilled – and cut into pieces 1/3 c Cream, whipping For Rum Cream: ============== In the top of a double boiler, blend the egg yolks and sugar. Place this over boiling water and whisk until warm to the touch. Add the butter, 1 or 2 pieces at a time. When all of the butter has been incorporated, whisk until lightly thickened, 1 or 2 minutes longer. Remove from heat and cool, whisking occasionally. When cool, gradually whisk in the rum and fold in about 1/3 cup of whipped cream. Cut off the base and stem of the pineapple, reserving a few small leaves for garnish. Quarter the pineapple lengthwise and then remove the skin and core with a sharp knife. Slice each quarter lengthwise into 1/4-inch-thick slices. To Assemble: ============ Arrange the pineapple slices on chilled plates, overlapping slightly. Gently curl the cantaloupe slices in the shape of an “S” and place 2 pieces on each plate as garnish. Garnish with reserved pineapple leaves. Spoon some of the rum cream over the pineapple and serve remainder of the cream on the side. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York |
Creme Anglaise ** Genoise ** 1 c Strawberries, fresh, large 4 oz Sugar 5 oz Water 8 md Egg whites 10 oz Cream, pastry *** 1/3 oz Gelatin Puree, strawberry ** See recipe for Creme Anglaise, and Genoise. *** Pastry cream is made by combining 5 ounces of regular cream plus 5 ounces of cream mixed with 2 ounces of fresh squeezed lemon juice. Remove the stems from the strawberries and slice them in half. Slice the genoise into very thin pieces to fit in the bottom of 10 molds, 3-4 inches in diameter. (For molds, use plastic pipe cut into 2-inch strips.) Line the molds with sliced strawberries, cut side facing outward. In a saucepan, heat the sugar and water to a 250-degree softball. Meanwhile, place the egg whites in the bowl of a mixer and whip them to medium peaks. In a metal bowl, whip together the pastry creams over boiling water. When the cream is quite hot, take it off the hat, slowly dissolve the powdered gelatin in the cream. When the softball of sugar is formed, add to the egg whites while still whipping on mixer. Continue whipping until firm. (As the sugar cools, a meringue will form.) Add this cream to the pastry creams then spoon the mixture into the center of the molds. Chill at least one hour. To serve, unmold and sprinkle tops of molds with a tiny bit of sugar. Glaze under broiler and unmold on serving plates. Serve with creme anglaise and strawberry puree. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jacky Robert, Ernie’s, San Francisco, CA |
1 1/8 c Cream, whipping 13 oz Sugar, confectioner’s 18 oz Flour 12 lg Egg whites Berries, fresh OR Fruit, fresh Puree, strawberry OR Puree, apricot Mint leaves In a large bowl, combine the egg whites and cream, then mix well with a whip. In a separate bowl, sieve together the confectioner’s sugar and flour. Slowly add the sugar-flour mixture to the egg whites and cream until a smooth paste is formed. Place a teaspoon at a time on a well-greased sheet pan. With the back of a spoon, spread the mixture to approximately 5 inches in diameter. Prepare the basket molds by greasing the bottoms of teacups. Bake cookies 2 – 3 minutes in a 375 F oven. While still soft, mold into desired basket shapes, then continue baking until light brown and completely dry. Cool and store in an air-tight container until used. To serve, fill cookie baskets with fresh fruit such as raspberries. Garnish with strawberry or apricot puree and fresh mint leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room – : Four Season’s Clift Hotel, San Francisco, CA |
1/2 c Whipping cream 1 lg Egg 1 lg Egg yolk 3 tb Honey 1/2 ea Vanilla bean, split the long – way, seeds removed and — reserved, OR 1/2 ts Vanilla extract 2 oz Almonds, sliced (about 2/3 – cups), toasted, (at 350 F — for 10 minutes), cooled Place the outer ring of an 8-inch springform pan on a flat serving plate; put this all in the freezer. Whip 1/2 cup of cream until stiff; refrigerate. In the top of a double boiler or mixer bowl that fits snugly into a saucepan, whisk together the egg, egg yolk, honey and vanilla seeds. Place the mixture over a pan of boiling water and whisk vigorously until lightly thickened, 5 to 7 minutes. Remove from heat and continue beating until thick and completely cooled. Fold in the almonds and reserved whipped cream. Pour the mixture into the chilled springform mold. Dip a finger in cold water and run it around the rim of the mixture, forming clean edge. Return to freezer until sufficiently firm. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC |
1 x Pastry Cream ** 2 c Water 1 c Butter 1 pn Salt 1 1/2 c Flour 7 lg Eggs 1 tb Sugar, powdered, to dust Almonds, slivered ** See recipe for Pastry Cream. Boil water in a pan with butter and salt. Add flour all at once and beat vigorously until dough pulls away from the sides of the pan and forms a ball. Off the heat, beat in eggs, one or two at a time, until incorporated and smooth. Put mixture into a pastry bag and pipe in a circle on a buttered and lightly floured baking sheet. Make another circle just inside the first, and a third on top of the first two. Preheat oven to 375 F. Paint with melted butter and top with almonds. Place it in the oven and bake for 30 minutes. Remove and cool on a cake rack. When cool, split horizontally and fill bottom ring with pastry cream. Replace top ring and dust with powdered sugar. Note: The preceding recipe is a basic pate a choux, or cream puff pastry, and it may be used in other recipes. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans |
3 qt Peaches 1 c Sugar 4 oz Juice, lemon 2 oz Juice, orange 1/3 c Wine, Port 1/3 c Vermouth, sweet 1 c Wine, white Peel the peaches. Slice them into medium-sized pieces. Place them in a bowl and sprinkle with sugar. Add lemon juice, orange juice, Port, and white wine. Mix well, (try not to bruise the peaches) and refrigerate for at least 1 hour. Serve in chilled glass cups. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA |