Download e-book for kindle: 400 recettes de gratins by Héloïse Martel

By Héloïse Martel

ISBN-10: 2754049037

ISBN-13: 9782754049030

Economiques, réconfortants, inventifs et tellement délicieux...

L'hiver est là, avec ses longues soirées, mais aussi avec ses bons plats réconfortants, qui embaument l. a. maison. C'est l. a. saison idéale pour les gratins, de l'entrée au dessert.
four hundred recettes, des plus simples aux plus raffinées : gratin familial de macaronis fondants sous une croûte dorée, gratin somptueux de langoustines dans une sauce onctueuse, traditionnel comme le gratin dauphinois, ou plus inattendu comme le gratin de figues à los angeles cassonade et au vin doux...

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Store the jars in a cool, dry place. Once opened, store in the refrigerator. Will keep, sealed, for one year. indd 39 39 4/22/10 7:28:13 PM 4/22/10 7:28:41 PM (RAY)(Text) Job:04-18577 Title:RP-Cooking With Liquors and Spirits #175 Dtp:216 Page:39 Dijon Whiskey Sauce Yet another pairing of mustard and whiskey, this recipe is augmented by a dash of hot pepper sauce. ⁄4 3 2 1 1 ⁄2 2 3 ⁄4 1 ⁄4 1 ⁄2 1 ⁄3 1 ⁄2 1 1 2 1 cup (60 ml) extra-virgin olive or vegetable oil sweet yellow onions, chopped tablespoons (12 g) peeled and chopped fresh ginger tablespoon (14 g) tomato paste cup (120 ml) whiskey cups (470 g) tomato purée cup (175 ml) dark molasses cup (60 g) coarse-grained Dijon mustard cup (120 ml) cider vinegar cup (80 ml) Worcestershire sauce teaspoon freshly ground sea salt teaspoon freshly ground black pepper teaspoon hot pepper sauce tablespoons (40 g) honey Heat the oil in a large saucepan over medium heat.

Transfer the mixture to a mixing bowl. With your fingers, press the butter a bit more into the streusel, making clumps, then set aside. For the cake: In a mixing bowl, use a whisk or fork to stir together the flour, baking powder, salt, cardamom, and cinnamon. Add the chopped apples, tossing to evenly coat. In a saucepan over medium heat, melt the butter. Add the orange liqueur, apple brandy, and vanilla, stirring to combine, then remove from the heat. In a mixing bowl, use a whisk to beat together the eggs and sugars until smooth and creamy.

For the orange-peach compote: Place all the ingredients in a saucepan over medium-high heat. Bring to a boil. Stirring periodically, boil the mixture until it cooks down and becomes thickened, about 10 minutes. Serve hot over the French toast. indd 49 4/22/10 7:54:12 PM 4/22/10 7:54:47 PM (RAY) Job:04-18577 Title:RP-Cooking With Liquors and Spirits #175 Dtp:216 Page:49 Baked Pear French Toast This stuffed French toast comes together quickly and cooks in 30 minutes—it is a true breakfast treat. 5 1 1 ⁄2 1 ⁄2 1 ⁄4 1 ⁄4 1 ⁄2 2 1 4 4 1 1 ⁄2 1 ⁄2 1 ⁄2 1 ⁄2 1 ⁄2 2 eggs cup (235 ml) milk cup (120 ml) heavy cream cup (120 ml) Irish cream liqueur teaspoon ground cinnamon teaspoon ground nutmeg teaspoon pure vanilla extract tablespoons (25 g) granulated sugar large loaf cinnamon swirl brioche or sweet bread, sliced into 12 slices tablespoons (1⁄2 stick, or 55 g) unsalted butter Bosc or Bartlett pears, peeled, cored, and thinly sliced cup (125 g) chopped walnuts cup (83 g) golden raisins cup (120 ml) Poire William or apple brandy cup (112 g) packed light brown sugar teaspoon ground cinnamon teaspoon ground nutmeg tablespoons (30 ml) maple syrup Preheat the oven to 350°F (180°C, or gas mark 4).

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400 recettes de gratins by Héloïse Martel


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