Sunday, October 30, 2011

Lemon Meringue CupCake ... a zesty and cute Treat !

If you are a Lemon Meringue Tart Lover and a Cupcake Lover, you will love this Treat !

Ok, a Cupcake is not really a French specialty, but the Lemon Meringue Tart is ... so why not trying to have the taste of the Lemon Tart in a Cupcake.
That's what I wanted to do today, and I am really proud of my small desserts ;-)

"Lucky you" if you are gluten allergic, these Lemon Meringue Cupcakes are gluten free, not to mention the recipe is really easy !!!

There is no butter cream in this Cupcake, just a light and sweet Meringue, and the zesty taste of Lemon in the muffin.

After 1mn under the broiler, you'll get get this light brown Meringue ...

Et voila, bon Appetit !!

La recette de Lemon Meringue Cupcakes:

Ingredients for 20 mini Cupcakes
- 20 mini muffin cups
- 6 large brown eggs
- 7 oz of granulated sugar (200gr)
- 4.6 oz of melted salted butter (130gr) a few more than a stick
- 8.8 oz of almond meal (250 gr)
- 7gr of dry yeast or 1 tablespoon
- Lemon Curd (Traders’ Joe is great !)

- 1/2 zest of Lemon

Preheat the oven to 365° F.
In a bowl, combine sugar, almond meal, 1 tablespoon of lemon curd, lemon zests and eggs. Mix 3mn with the food processor from low to high speed. Add the warmed butter, then the yeast.

Mix 1mn more and let the mixture rest for 15 mn.

Put your muffin cups into your muffin pan. Fill each cup to 2/3.
Add a small spoon of Lemon Curd on the top of the mixture (do not push the Lemon Curd in the mixture).

Bake 20 to 25 minutes, until you get a brown color (use a toothpick to make sure they are cooked).
Remove the cups from the pan and let cool during at least 1h 1/2 (if you can resist)

Recipe for Meringue:

-2 egg whites (or 3 small)
-75 g sugar

Whisk on medium-high the egg whites until they become firm and make some picks, then add the sugar and whisk on high for one more minute.

Decorate the top of each cupcake with a pastry bag filled with the Meringue and start the broiler of the oven. 

Use a torch to brown the meringues or put the cupcakes under the broiler (on high) for 30 sec to 1mn – keep an eye on them, it takes ONLY ONE SECOND to burn the Meringue !!!!!!

Wednesday, October 19, 2011

Cheese & Ham Omelettes ... a warm Appetizer for a rainy Day !!

The Omelette : easy Ingredients offer tasty Results  ...

When you have friends coming home and you want to prepare a quick Appetizer for them, you might need some quick recipes !
Eh eh eh, I get the answer : your friends will die for this rolled Ham & Cheese Omelettes !!

You only need 3 simple ingredients for this recipe: Ham, Cheese and fresh Eggs.

If you have the chance to have fresh Eggs from your local Farm, your Omelette will be even better, but supra fresh organic Eggs are good too !!!

Before running in your kitchen, let me give you a first taste of this : imagine a thin Crepe (made with Omelette), filled with melted Cheese and Ham and just rolled ... hmmmm ...

Now you can run in your kitchen. In 20mn, you'll get a piece of paradise in your mouth !!!

A bientot et bon Appetit
Emilie, your French Chef

La recette de Omelettes Jambon & Fromage roulees (Ham & Cheese rolled Omelettes):

For 2 large Omelettes (around 12 pieces):
- 3 fresh Eggs
- 1 tablespoon of Sour Cream
- Salt and Pepper, Herbes de Provence if you like
- 3 slices of baked Ham
- 3/4 cup of Italian Mix Cheese or Swiss Cheese or Mozzarella ... 
- Unsalted Butter

Prepare a sheet of Parchment Paper on your table or counter top.

In a bowl, beat together the Eggs, Cream and Salt & Pepper.
Heat a 8" to 10" non stick pan and add the Butter. Keep the burner on medium heat until the Butter gets a light brown color (the Butter should not smoke or burn !! In that case, clean your pan and start again).

Pour half of the Egg mixture into the pan and move the pan to make sure you have some Omelette everywhere in your pan - no gaps !! - it's like if you wanted to make a thin Crepe.

Don't stir/touch/move the omelette, just look at it !

After 30-45 seconds, when the border is almost cooked, put half of the Cheese on the Omelette  and wait 30-45 seconds more.
As soon as you put the Cheese, slide a thin spatula under the edges of the Omelette to make sure it is not stuck on the pan.

(Look at the pictures below to see the different steps)

When you see a nice brown color under the Omelette, slide it (use the spatula to help you) over the parchment paper. 
Wait a few seconds and add put 1/2 slice of Ham over the Cheese.

Roll the omelette and slice it in small pieces. 

Do the same for the 2nd Omelette.
Serve warm. You can sprinkle some chopped chives or parsley on the top if you want some green color !

Note : if you prefer to make your omelette ahead of time, you can cook it 1h before and keep the all roll at room temperature. Just reheat in the microwave  and slice it. 

Tuesday, October 11, 2011

Apple & Pear Season ... Let's bake Muffins !!

It is October and I'm truly in love with the Fall !!!
It is the season for Apples picking, and the Pears are so juicy at this time of the year.

As I am now done with my Confitures (Jam) for the next winter, I wanted today to use my fruits and treat myself with a yummy dessert.
The leaves are already turning in pink, orange & red color in Connecticut, same colors as the Pears & Apples I have in my fridge. Perfect ... let's bake something with them !!

I decided to cook my Apples and Pears in Butter and Sugar and bake Muffins with pieces of caramelised Apples & Pears inside - wouaouh, look at that !
Don't forget to sprinkle a few of Cinnamon on your fruits. It gives a delicious spicy taste to Apples.And it smells so good in your kitchen !!

You know, Muffins are really a "piece of cake" to do. And the good thing is that you can always use the same recipe for the dough and just add your favorite fruits !!!!!!!

I love these cute Muffin cups we can find everywhere each season.
20mn in the oven for mini Muffins and 25mn for large Muffins, and Voila !!

Merci et bon Appetit
Emilie, your French Chef

La recette pour 24 mini caramelized Apple & Pear Muffins (or 10 large Muffins):

Fruits mixture:

-2 Pears
-2 Apples
-1 tablespoon of Butter
-1 tablespoon of white granulated Sugar
- Cinnamon

Muffins dough:
-1 cup of Flour
-1/2 stick of unsalted Butter
-1/2 cup of white granulated sugar
-3 eggs
-3 drops of Vanilla
-1 teaspoon of baking Powder
-2 tablespoons of Almond Meal
-2 tablespoons of Heavy whipped Cream

Start with the Fruits Mixture : cut all fruits in small pieces.
Heat a pan with the butter. Add the fruits and sugar and cook 5mn on medium high heat until fruits are melted and start to get a brow color (try to not mash the fruits). Sprinkle a few Cinnamon.Preheat the oven at 365dF.

For the Muffin Dough: put all ingredients the bowl of your food processor and start mixing on low speed with the beater attachment. When all ingredients are incorporated, beat on high speed for 2mn.

   - For the mini Muffins : fill up each muffins cup and add one piece of fruit on the top of each muffin. Sprinkle some sugar and more cinnamon if you want.
Bake for 20mn without opening the oven during the baking time. Add 3 more minutes until brown color.

   - For the large Muffins : fill up 1/2 of each muffin cup and add pieces of fruits. Complete with dough until 3/4. Sprinkle some sugar and more cinnamon if you want.
Bake for 25mn without opening the oven door during the baking time. Add 3 more minutes until brown color