Frozen Lemon Puff/Soufflé
A great Make Ahead
5 eggs (separate 3 and reserve the whites)
3/4 cup fresh lemon juice (175ml)
1 cup sugar (250 ml)
2 cups whipping cream
Vanilla wafers to cover the bottom and sides of pan
Dash of cream of tartar
1/4 cup icing sugar (60 l)
Whisk 2 eggs and 3 egg yolks, lemon juice and sugar together in a double boiler and cook until
thick. Stirring constantly. Cool.
Whip the whipping cream and fold into lemon mixture.
Line sides and bottom of a 9″ springform pan with vanilla biscuits.
Pour in lemon mixture.
Beat the 3 egg whites until foamy.Add the cream of tartar and icing sugar and beat until the
peaks are stiff.
Spread over the lemon mixture and broil until the egg whites are lightly browned. Watch
Cover with foil,making sure the foil doesn’t touch the foil. Freeze for at least 8 hours.
Remove from freezer taking off foil immediately at lease 1 hour before serving.
Spicy Cheese Crackers
Makes about 50
1/2 pound extra-sharp cheddar, coarsely grated
5 oz finely grated Parmesan cheese
11/2 cups all- purpose flour
1/2 cup cold unsalted butter cut into chunks
1/2 teaspoons coleman’s mustard powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon Worchestershire sauce
2 tablespoon water (may need more)
In a food processor, combine cheeses. Pulse until the cheddar is finely chopped.add flour,
butter, mustard, salt and cayenne pepper.
Pulse until the mixture looks like small pellets. Add Worchestershire sauce and iced water, then
pulse until just combined.
Pour the dough on
Not the counter, divide into 2 mounds, then use the palm of your hand to smear the mixture
across the counter several times, or until it comes quickly together
.transfer each half of the dough onto a 16 inch sheet of plastic wrap. Shape into a 12 inch
log.wrap tightly. Chill for at least 1 hour.
When ready to bake heat the oven to 325. Line a baking sheet with parchment paper. Remove
one of the cylinders, slice the dough crosswise about 1/3 inch and place on baking tray. Sprinkle
each cracker with a pinch of Parmesan. Place trays on centre rack and bake until browned.
About 30 minutes.
Transfer to rack to cool.
Cassoulet a la Food and Drink magazine
As Josee said, there are many variations of cassoulet, depending on region, even what’s in the
cupboard. This recipe uses chicken thighs to make the confit. Often it is made with duck and
you can buy duck co fit but it is expensive. I made some other variations as well.
1 lb (500 g) Great Northern white beans
8 confit chicken thighs ( recipe follows)
1 lb (550 g) fresh pork shoulder or pork loin ( used a small loin roast and cut it to size but you
can use chops)
1 lb fresh or cured garlic sausage. I used fresh chorizo from Longos
2 tbsp 30mi) olive oil preferably from the confit chicken. Wonderfully herbed.
11/3 cups small diced yellow cooking onion (2)
11/2 cups small diced celery (2 stalks)
11/2 cups finely diced carrot (2)
1tbsp minced garlic
I cup dry white wine
31/2 cups combination of stock from confit and chicken broth
1/2 cup tomato sauce or 2tbsp tomato paste I used a cup of seasoned diced tomatoes
1 tbsp finely chopped fresh thyme 11/2 tsp dried. I used herb de province
I large bay leaf
Buttered Bread crumbs
Use thighs with bone in and skin on
Place chicken thighs snuggly, skin down in 8×8 glass baking dish.
Rub exposed flesh with a mixture of
1tsp sea salt
1 tbsp minced garlic
1 tbsp chopped fresh thyme or 1 tsp dried ( I used Herb de Province)
1/2 tsp freshly ground pepper
Cover with plastic wrap and refrigerate over night
Preheat oven to 200
Discard plastic wrap and pour oil over the thighs to cover
Bake for 10 to 12 hours
Separate fat from the juice. You will be using all the chicken juice. Use the fat needed in the
recipe and refrigerate the rest to use for sautéing meat Etc. Wonderfully aromatic cooking oil.
To use chicken scrape off the skin and gently remove from the bone, keeping the chicken in
Place the beans in a large bowl. Generously cover water. Let soak over night. Drain and discard
water just before using.
1.Remove and discard the skin, bones and. Clinging fat from the confit thighs. Keep the meat in
2. Preheat oven to 325
Cut pork into – inch cubes. Cut sausage into 1 inch lengths.
3. In a large Dutch oven that can go into the oven heat oil unroll hot and sauté the pork for 8-10
minutes. Remove and set aside.
4. Add the sausage to the fat already in the pan. Sauté 8-10 minutes. Remove and see aside
5. To the fat already in the pan add onion, celery, carrots all at once. Saute8-10 minutes, add
garlic. Sauté till fragrant. Add wine and increase heat to medium-high and boil briskly until the
wine has reduced by half.
6. Add broth and tomato sauce to the pot. Stir in beans, pork, sausage and thyme.fold in
chicken pieces. Tuck in bay leaf and heat mixture until it begins to bubble but not boil.
7. Cover and place in oven for 11/2 hours. Uncover and scatter buttered breadcrumbs overtop
and bake for another 1/2 hour.
Serve with salad and crusty bread to soak up juices.
Cassoulet will keep well when properly refrigerated for 3-4 days. Loses flavour if frozen.
Frozen Lemon Puff/Soufflé