Skip to main content

07-30 Happy Birthday! Financiers aux Framboises

Go out to dinner, don't cook anything =)

...Or have me make these for you if you are in town
Financiers aux Framboises
These are little almond cakes with a raspberry inside traditionally made in the form of a gold ingot, hence the name. They are pretty enough for the window of a pâtisserie. What's not to love??

Combine in mixing bowl:
3/4 c raw sugar, blended into fine powder in processor or blender
3/4 c plus 2 T ground almonds or almond powder
1/3 flour
In separate bowl, whip until frothy-10 seconds or so (put your muscles into it):
4 egg whites
pinch of salt
Fold into the dry bowl, it will be liquid underneath the froth, just right.
Fold in
1 egg yolk
1/2 t vanilla extract
then add in:
10 t unsalted butter, melted but cooled
This will be sloppy but gently continue until incorporated
Spoon into cupcake liners or a silicone cupcake tray.
Place a whole raspberry in the center of each little cake. You will need a 1/2 pint of raspberries.
Bake for about 10 minutes until edges become crisp and golden at 450 degrees.

Adapted from Lunch in Paris by Elizabeth Bard

Comments

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sautĂ© pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...