i really need an easy french receipe for my french class! please help!?

Question

in my french class we were asked to bring a french dish as a project and i have no idea what to make! please help me out!

Answer 1

Can you get it to school frozen, and keep it frozen until about 10 minutes before serving? Often, the cafeteria will agree to keep something for you, or there is a freezer in the teacher's lounge that, if politely requested, you will be allowed to keep your dish in--but beware! Teachers are notorious "tasters"--you may want to mark your dish something like, "DEAD WORM BAIT--for use in Hannah's biology experiment"!

If you take the sorbet recipe I suggest below, be aware that you will have to determine how much to make in order to serve all of your classmates a decent taste of it. Also, you need to take small plastic or paper cups for serving to your classmates; plastic spoons for eating; possibly napkins or paper towels, if they are not provided.

I have made this recipe and frozen it a little differently than suggested. My freezing alternative follows the original recipe--you may find it works best for keeping the dish frozen for transportation. (Wrap your frozen dish in a thick towel--great insulation--and place it in a plastic bag for transportation.) It is also easy to "shave" the ice by just scraping across the top of the semi-thawed surface. If you are going to freeze it "my way," I suggest you also take along with you a strong metal or wooden spoon for scraping the icy sorbet.

Anyway, here's a very simple recipe which can easily be made ahead and, even if it does melt, should taste pretty good. My source: BETTY CROCKER'S INTERNATIONAL COOKBOOK, Random House, 1980 (be sure to credit the source if you quote any of the following):

GINGERED PEAR SORBET
A French sorbet is a sherbet made only with fruit juice, sugar, and sometimes egg white--cream is never used. The French serve their sorbets as elegant appetizers, as between-course palate fresheners and as desserts (but sorbet never appears on the menu more than once during a meal).

When serving this sorbet at an important party, dress it up for the occasion by garnishing individual servings with mint leaves, sliced crystallized ginger, fresh berries.

6 servings
1 can (29 ozs.) pear halves, drained (reserve syrup)
1/4 c. sugar
2 Tbsp. fresh lemon juice
1to 1-1/2 tsp. finely chopped crystallized ginger [strongly recommended over ground--look in your supermarket's produce section] or 1/8 tsp. ground ginger

Heat 1 cup of the reserved syrup and the sugar to boiling, stirring constantly; remove from heat. Cool. Place pears, half at a time, in blender container; cover and puree [another good French term!] until uniform consistency. Mix syrup, puree, lemon juice and ginger; pour into ice cube tray. Freeze until partially frozen, 1 to 1-1/2 hours.

Pour into blender; blend on medium speed until smooth and fluffy. Return to ice cube tray. Freeze until firm, about 3 hours. Let stand at room temperature about 10 minutes before serving.

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FREEZING ALTERNATIVE:

Mix syrup, puree, lemon juice and ginger; pour into plastic food storage container (such as Glad "entree" size food storage container); place in freezer, uncovered and on level surface, until partially frozen, 1 to 1-1/2 hours.

Pour into blender; blend on medium speed until smooth and fluffy. Return to plastic food storage container; cover. Freeze until firm, about 3 hours or overnight. Let stand at room temperature about 10 minutes before serving.

Fresh mint leaves (also available in your supermarket produce section) are a perfect way to finish off your presentation. Good luck!

Answer 2

I am a former chef and epending on your students age, something not to messy if there younger, I would suggest a crepe dish, then serve them with frozen strawberries and whipped topping, even a sprinkle of icing sugar. You can make the batter, (for 20-24 crepes, 2 cups of A.P flour, 4 eggs, 2 tablespoons of sugar, a dash of salt, 1/2 cup melted buter or margarine, 1 cup of water or club soda, mix it up, it may seem lumpy, but let it sit for 30 minute and stir again) cook them, let them cool on a flat surface or baking tray and then wrap them in plastic wrap, ( even divide/separate them with some waxed paper), and then defrost the berries (1X 2lb bag)and a tub or 2 of Cool whip. Antoine Marie Careme ( a 17th century French Culinary pioneer)

Answer 3

Poutine while french canadian is not exactly french.


I would make crepes. They are easy made but you can also buy them premade. I have seen them in the produce section The brand name is Melissa's.

Try crepe suzette.

I stuffed mine with cream cheese, a little brown sugar, and canned crushed pineapple drained. I served strawberries over mine but I bet a sauce made from brown sugar, butter and rum or rum extract would be really good.

Get your parents to help you

Answer 4

How about Poutine, french fries, cheese curds and gravy. It is a well know french dish in Quebec, Canada. People might be quite impressed.....you won't see it in the USA.

Answer 5

French Toast is quick & easy. good luck

Answer 6

Make crepes

Answer 7

go here

http://www.recipezaar.com/recipes.php?categ=french