French Recipe?

Question

Does any1 know an authentic French dessert recipe that could go without refridgeration 4 a couple of hours and was easy 2 make? Please include recipe

Answer 1

Crepe Suzettes

1 1/4 c. sifted flour
1 tsp. salt
2 eggs, beaten
1 c. milk
1 tbsp. salad oil
4 tbsp. butter

Combine the flour and salt. Gradually add the eggs and the milk, beating steadily until the mixture is smooth and completely free of lumps. Add the oil and beat 1 minute longer. Chill for 2 hours.

Place a small piece of butter in a 6 inch frying pan and when it begins to bubble pour 2 tablespoons of the batter into it and turn from side to side, to spread the batter evenly and thinly. Cook over very low heat for 1 minute, then turn over and cook for about 30 seconds. Remove carefully to a plate. Repeat the process until the batter is used up. Be very careful not to tear the pancakes when removing them from the pan. With a little practice it is possible to work with two frying pans at the same time.

The pancakes may be filled with jam or jelly and then rolled up. Serve about 3 to a portion. They may also be served with the following Suzette Sauce.

SUZETTE SAUCE:

3 tbsp. sugar
4 tbsp. butter
3/4 c. orange juice
2 tbsp. grated orange rind
2 tsp. grated lemon rind
1/4 c. curacao or Grand Marnier
1/4 c. brandy

Cream the sugar and butter together. Place in a skillet and add the orange juice and orange and lemon rind. Cook over very low heat until the sugar is completely melted, stirring occasionally. Add the liqueur. Fold each pancake in half then fold again so as to bring the opposite corners together, forming a pie-shaped wedge. Carefully place each folded pancake in the sauce and heat thoroughly. Place the pancakes and sauce in a serving dish. Heat the brandy, set it on fire, then pour it over the pancakes and serve flaming.

Answer 2

Very easy - apple galette, a rustic French tart. You can use your favorite pie crust recipe, enough for a double crust. Peel and thinly slice two or three medium apples (golden delicious work well for pies), toss them with a little cinnamon, maybe a couple teaspoons flour, and sugar to taste (sorry, I don't measure any of this stuff - it really depends on how much apple you end up with after peeling and slicing). Roll all the crust out in a circle, larger than you would for a 10 inch pie. Transfer to a cookie sheet. Arrange the apple slices in the middle, leaving a wide margin of crust. Dot the apples with a little butter. Fold the crust around the apples, sort of like a pinwheel, so the center is open and the edge is covered with crust. It doesn't have to look pretty - remember, it's RUSTIC. :) Brush the top of the crust with cream or milk, sprinkle generously with sugar. Bake at 400, on a cookie sheet, for about a half an hour - until the crust is golden and the apples are tender.

Pie crust-

2 1/2 c all purpose flour
1 t sugar
1 t salt
1/2 c shortening
1/2 c butter (real butter!)

Pulse the first three ingredients in your food processor (or mix by hand) until blended. Cut in the shortening and butter until you get course crumbs with a few pea sized lumps. This will happen very quickly if you use the food processor, not so quickly with two forks or a pastry cutter. Add 1/3 cup plus 1 T ICE COLD water and toss between two forks or VERY briefly pulse in the food processor until the crumbs stick together when you squeeze them. Refrigerate at least thirty minutes before using.

Answer 3

While the desserts mentioned are all wonderful I'm not sure they qualify as easy to make for a novice cook (which is what I'm going to assume you are...forgive me if I'm wrong).

For something really easy and very authentically French try Fraises Romanoff.

Just take a quart of fresh strawberries cleaned and hulled and pour a 1/2 cup of Grand Marnier, Curacao or Cointeau over them along with a 1/2 cup of strained, freshly squeezed orange juice. Let them marinate, in the fridge for at least three hours.

Serve with whipped cream.

Answer 4

Individual White Chocolate Tarts
Makes about 24 mini tarts

Occasion : Birthdays, Christmas, Easter, New Year's, Party, Thanksgiving, Valentine's Day

INGREDIENTS:
8 sheets filo pastry (defrosted)
4 oz. (1 stick) unsalted butter, melted
1/3 cup sugar
For the filling:
4 oz. white chocolate, chopped
1-1/2 Tablespoons water
2/3 cup cream
For the garnish:
24 fresh raspberries

PREPARATION:
Preheat the oven to 352°F. 2 greased mini-muffin tins.
1. Brush a sheet of filo with the butter and sprinkle with some of the sugar. Top with another sheet and continue layering with the butter and sugar until you have stacked 4 sheets.
Set aside. Repeat the procedure with remaining pastry.

2. Using a 3-inch round cookie cutter, cut out circles of pastry from each stack of filo dough.

3. Press the pastry into the prepared muffin tins and bake for 8 minutes or until golden. Remove from oven and from the tins. Transfer to a rack to cool.

4. Place the chocolate and the water in the top part of a double boiler. Set over simmering water and stir until the chocolate has melted. Cool completely.

5. Beat the cream until soft peaks form and fold it into the cooled chocolate.

6. Spoon the filling into the cooled filo cups and place in the refrigerator to set.
To serve:
Top each with a raspberry and serve chilled.

Answer 5

Go to Culinary Chef at http://www.culinarychef.com for many authentic French recipes.

Answer 6

I've made this Tarte au Citron twice before and it's so good! It would be fine if it was unrefrigerated for a while before serving. Very easy too, here's the link:

http://www.annebarone.com/ew12.html