In France Creme Fraiche is cultured. Here's a way you can make it at home.

1. 1 cup whipping cream mixed with 2 tablespoons buttermilk.


2. Combine well in glass jar and cover.


3. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.


4. Stir well and refrigerate.


5. Use within 10 days.

Tarte aux Mirabelles

Ingredients for six people

1 pate brisée pour unmoule de 24 cm (Pastry for 9" pan, preferably a spring pan)
500 g de mirabelles
(I'd say five or six mirabelle plums)
25 g de farine
(5 teaspoons flour)
50 g creme fraiche ou 1/2 verre de lait
(10 teasponfuls of creme fraiche or 1/2 cup of milk)
50 g de sucre semoule
(10 teaspoonfuls of sugar, or to taste)
1 oeuf
(1 egg)

Preparation

1, Allumez votre four & thermostat 7
(Preheat your oven to 350 degrees)
2. Garnissez la moule avec la pate
(Put the pastry on the pan) 3. Lavez les mirabelles, coupez-les en deux et disposez-les
regulierement sur la pate en mettant le cote bombe sur le dessous
(Wash and dry the plums. Cut them in half and place them on the
pastry in the pan)
4. Dans un boi, battez ala fourcheete l'oeuf entier avec le farine, puis le lait froid ou le creme. Versez cette preparation sur les fruits.
(Beat the egg. Add the flour gradually, then add the creme fraiche
or milk. Pour this over the fruit in the pan.)
5. Faites cuire & four chaud 55 minutes.
(Bake for 55 minutes.)
6. Servez tiede ou froid.
(Serve at room temperature or cold)
You could add a bit of plum or other liqueur to creme fraiche and
use this as topping.

Paté Brisée

Ingredients

200 g de farine
(2 cups of flour)
100 g de beurre
1 cup of butter

Preparation

1.Mettez la farine dans une grande terrine, deposez-y le morceau de
beurre, et aec la pointe d'un couteau, divisez-le en tres
petite morceaux.
(Sift the flour into a bowl. Cut the butter into fairly small
pieces, then cut it into the flour using two knives until it
looks almost like corn meal. This can be done with your fingers.)

2. Faites un creux au centre, mettez-y le sel et le sucre, puis
versez l'eau peu a peu en melangeant a la spatule.
(Make a hole in the top of the flour mixture, add a pinch of salt
and a bit of sugar; then add very cold water little by little until
it turns into dough. If the dough is too wet, add more flour.)

3. Formez une boule avec les mains. Roulez la farine sans petrir.
(Form a ball of dough with your hands. I'd suggest wrapping it in
floured wax paper and chilling it in the refrigerator for a half
an hour. Roll out on a floured board to fit your pan.

Confiture de Tomates Vertes
(Green Tomato Jam)

Ingredients



4-1/2 lbs. large green tomatoes washed and dried thoroughly
and cut into 8-10 wedges
4-1/2 cups sugar
3 lemons that have not been waxed

Preparation

1. In a stainless steel bowl, layer the tomatoes with the sugar.
Allow it to macerate in the refrigerator for 20-24 hours. Stir it
2 or 3 times during this time.



2. After marinating, put the tomatoes into a large stainless steel
saucepan. Start cooking over high heat and reduce to very low as
soon as it boils. Remove scum.



3. Cut the lemons in half lengthwise, then cut into 1/8 of an inch
slices. After the jam has cooked 1 hour, add the lemon slices
and cook for an additional 1 hour over low heat.



4. Pour the hot jam into 6 sterilized half pint jars. Process in a
hot-water bath for 15 minutes. Remove jars from water and let
cool. Check seals and then store.

Matelote de Poissons de nos Rivières
Freshwater Fish Stew with Vegetables and White Wine

Ingredients

4 lbs. assorted fish on the bone, heads & tails removed and cut into 1 inch pieces
4 Tablespoons unsalted butter
1 onion, very finely chopped
1 garlic clove, crushed
1 chicken bouillon cube
1 bouquet garni (with lots of parsley)
12 oz. baby carrots
12 oz. leeks, well washed, trimmed and cut into 3/4 inch lengths
1-1/2 cups white wine
1 cup crème fraîche
salt & freshly ground pepper
To garnish: parsley or chives

Preparation

1. Melt the butter in a wide, deep saucepan and cook the onion and garlic until soft.


2. Add 3 cups water, the bouillon cube and the bouquet garni.


3. Bring to a boil and add the rest of the vegetables.


4. Cook for 8-10 minutes, then taste the vegetables, they should still be a little crunchy.


5. With a slotted spoon, remove the vegetables, cover them and keep warm. Leave the bouquet garni in the pan.


6. Add the wine to the saucepan and simmer for 10 minutes.


7. Season the fish pieces, add to the pan and simmer for 5-6 minutes.


8. Lift out the fish and put with the vegetables to keep warm. Discard the bouquet garni.


9. Whisk in the crème fraîche and boil to reduce slightly.



To Serve:

Divide the fish and vegetables among 6 deep bowls. Pour the sauce over them and sprinkle with the parsley or chives.

One of the best restaurants in the United States (or anywhere) is the French Laundry in Yountville, California. Chef Thomas Keller is a master at what he does. Be sure to look at the menu, and do your absolute best to get there if you live in the area.
The French Laundry

Émincé de Boudin Noir aux Pommes
(et aux Pommes de Terre)



Ingredients

1 tablespoon goose fat
2 (about 150 grams each) blood sausages, cut into 1-cm thick rounds

For Apples

1 tablespoon butter
1 large apple, peeled, cored, cut into eighths

For potatoes:

1 tablespoons goose fat
300 grams fingerling, or other small potatoes, peeled, trimmed, cut into 3mm thick rounds
1 tablespoon butter
1 small shallot, minced
2 sprigs flat-leaf parsley, leaves only, minced
fine salt and freshly ground black pepper, to taste

Preparation



1. Apples: Preheat oven to 390 °F. Melt the butter in a small nonstick frying pan over medium heat. Lightly brown each of the flat edges of the apple wedges. Transfer the pan to the oven and bake apples until tender, about 10 minutes. Set aside and keep warm.

2. Potatoes: melt the goose fat in a nonstick frying pan over medium heat. If necessary, dry the potato slices with absorbent paper. Fry the potatoes until they are a deep golden brown, about 10 minutes. Remove and drain on absorbent paper.

3. Melt the butter in a nonstick frying pan over medium heat. Sweat the shallots a bit, but do not brown. Add the parsley and mix. Add the potatoes and mix. Season with salt and pepper. Arrange on heated serving plates.

4. While the shallots are sweating, melt 1 tablespoon goose fat in a large nonstick frying pan over medium heat. Gently fry the sausage rounds for about a minute on each side. Arrange on the serving plates.

5. Place 4 apple wedges on each plate.



Yield: 2 servings.

Tourture Fromage
Cheesecake, Page 119

Ingredients (for 6 people)

- 250 G of flour
- 150 G of butter
- 1 egg yolk
- 250 G of fresh goat's milk cheese (Chevre)
- 5 whole eggs, separated
- 150 G of caster sugar
- milk
- 2 spoons potato flour or cornstarch and water
- pinch salt

Preparation:



Make a pie crust pastry with the flour, 125 G of butter, the egg yolk, 1 salt pinch and cold water or milk to moisten.
Make the paste into ball and wrap it in plastic warp to let it rest during 1 hour at least.
During this time, let fresh goat's milk cheese drain in a colander



Put goat's milk cheese in a bowl.
Separate the egg whites from the yolks.
Beat the egg whites until they are stiff.
Beat soft white cheese with 125 G of caster sugar and 1 or 2 spoonfuls milk.
Pur the beaten egg whites into the cheese sugar mixture.
Flavor with a vanilla, a little cognac or orange water.

Butter a spring mould with the remainder of butter, line with pastry.
Pour the egg, cheese mixture into it.
Bake at 180 C for approximately 50 minutes or until the top is dome-shaped and brown.

Cool a little and remove the sides of the spring mould.
Carefully loosen the bottom of the cake with a small spatula.
Place a plate on top of the cake and turn it upside-down to release it from the pan.

For a lighter, less traditional cake, use cream cheese instead of goat cheese.

French Peas

• 1 small head Boston lettuce
• 1/4 cup water
• 4 to 6 small white onions peeled, or 1/2 yellow onion, cut into eighths
• 2 pounds unshelled peas
• 1 sprig parsley with stem
• pinch dried thyme
• 1 teaspoon sugar
• 4 teaspoons butter, each cut in half
• salt

Rinse the lettuce well, and use the leaves to line a medium heavy-bottomed saucepan. Add the water. Cut a cross in the stem end of each white onion to ensure even cooking. Place the onions in a small saucepan with cold water, bring to a boil, and blanch 5 to 6 minutes. Drain and put the onions in the pan wit the lettuce leaves.

Shell the peas and add them to the saucepan. Add the parsley, thyme, sugar and the pieces of butter. Cover, bring to a boil, lower heat slightly and cook briskly for 4 to 5 minutes. Add salt and cook 4 to 5 minutes more. Serve immediately.

Servings: 4

PETITE FRENCH PEAS WITH PINEAPPLE MINT
Yield: 6 servings

• 2 tb Unsalted butter
• 4 c Fresh petit pois or other -sweet baby peas
• 3 sm Onions, thinly sliced
• 2 sm Carrots, peeled/thin sliced
• 1 tb Lemon juice
• 1/4 c Chicken stock
• 1 ts Sugar
• Salt & white pepper to taste
• Bouquet garni consisting of:
  • -1 sprig each pineapple mint
  • -french thyme, and parsley
• 1 sm Head butter lettuce shredded
• 2 tb Pineapple mint, chopped

Heat butter in a medium saucepan with a tight-fitting lid, then add peas, onions, carrots, lemon juice, chicken stock, sugar, salt, pepper and bouquet garni. Stir well, then cover with shredded lettuce.

Cover pan and simmer for 30 to 45 minutes or until vegetables are tender. Remove bouquet garni, taste for seasoning and cook 5 minutes longer. Sprinkle mint leaves over peas and serve immediately.

Caramel Macaroons

Caramel Filling
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 cup whipping cream
2 cups (packed) powdered sugar
6 tablespoons water

Macaroons
1 1-pound box powdered sugar
2 cups whole blanched almonds

3/4 cup egg whites (about 6 large)

For caramel filling: Place yolks in medium bowl. Bring 4 tablespoons butter and cream to simmer in heavy small saucepan. Gradually whisk hot cream mixture into yolks. Anchor bowl with yolk mixture by placing bowl on wet kitchen towel; set aside.

Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes. Slowly whisk hot caramel into yolk mixture, then whisk until smooth. Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour. Whisk in remaining butter. Cover and chill until thick and cold, at least 1 day and up to 3 days.

For macaroons: Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. Using electric mixer, beat egg whites in large bowl until stiff but not dry. Fold nut mixture into whites in 4 additions, making thick batter.

Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly).

Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.

Assembly and serving: Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie. Top with second macaroon, flat side down. Press lightly to adhere, making sandwich. Repeat with remaining macaroons and filling. Arrange macaroons on platter. Cover; chill at least 2 hours and up to 1 day. Serve cold.



Makes 24 sandwich cookies.

Ingredients
Put a rabbit cut into pieces in marinating in a hollow dish with

• 3 onions thin slices
• 2 pods garlic,
• 3 cloves of parsley,
• 2 glasses of white wine

Preparation
Marinate in the refrigerator while turning over the pieces from time to time, lasting 24 to 48 Hours
Cook with a low fire, in a covered Casserole,

• pieces of rabbit
• with 250 G of sausage meat
• 250 G of pork
• 250 G of calf
• 1 glass of white Wine
• 1 Glass water
• Marinade
• salt, pepper

slow cook for 3 hours

Bone the well cooked rabbit, pay careful attention to the many small bones.
Shred the other meats
Mix the whole well In 1 pot, pour the juice of the bottom of the casserole
into the Pot which will form a frost To serve Cold the following day

Sent by: Micky Paris(France)
Portions: 8 sea-green.
Comments: My personal Key, I add cognac in marinade, of pistachios
in the mixture right before putting in the pot, and I make a Maggi frost
with share that I hacheen small pieces to decorate the dish

Fricassée Poulet
(Page 141, Five Quarters of the Orange)

2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, sliced
4 tablespoons butter or margarine
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 cups water
1 cup dry white wine
2 tablespoons instant chicken bouillon
1/2 teaspoon salt
2 bouquets garni
16 small white onions
2 tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
2 egg yolks
1/2 cup whipping cream
2 tablespoons minced parsley
Hot cooked rice or noodles

Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch oven until onions are tender; push to side. Add chicken; cook uncovered until light brown, about 10 minutes.

Add water, 1/2 cup of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40 minutes.

Heat onions, 2 tablespoons butter, remaining wine and 1 bouquet garni to boiling; reduce heat. Cover and simmer until onions are tender, about 25 minutes.

Remove chicken and onions to warm platter with slotted spoon. Strain bouillon and onion liquid together; discard bouquets garni, carrots, onion and celery slices. Skim fat. Add mushrooms and lemon juice and heat to boiling; reduce heat. Simmer uncovered until reduced to 2 1/2 cups.

Mix egg yolks and whipping cream. Beat 1 cup hot broth by tablespoonsful into whipping cream mixture. Beat in remaining broth. Heat to boiling, stirring constantly. Boil and stir 1 minute: pour over chicken and onions. Sprinkle with parsley.

Serve with rice or hot buttered noodles.

Yields 6 to 8 servings.

Omelette Lyonnaise







Ingredients

4-5 eggs, beaten with salt and pepper
2 Tablespoon butter
1 to 1-1/2 large onions (total weight should be 1-1/2 pounds), very thinly sliced (it is best to use a mandoline for this if possible)
3 Tablespoons cream
red wine vinegar or balsamic vinegar



1. Heat the butter in a large pot or skillet and add the onions. Cook for about 15 minutes until they release liquid.



2. Turn the heat to high to evaporate the liquid. Stir constantly to prevent sticking or burning.



3. When all the liquid has evaporated, turn the heat to low and cook another 15 minutes, stirring every 2-3 minutes.



Preheat broiler



4. Mix in the cream with the eggs. Transfer onions to a 9-inch pan and pour the eggs over them.



5. Cook over medium heat, gently pushing the eggs down into the onions ~ about 5 minutes.



6. Slide the pan under the broiler and cook for 1-2 minutes. The omelet should be barely set and still slightly runny.



To serve:

Slide the omelet onto a warmed plate. Sprinkle with the vinegar. Cut it in half or into wedges and serve immediately. (These omelettes are good served with sliced ripe tomatoes and slices of French bread drizzled with olive oil and sprinkled with grated cheese and warmed in the oven.)

COUSCOUS PROVENCALE
Page 24

Serves 4

8 oz couscous
tsp sea salt dissolved in a cupful of warm water
a little butter or olive oil



For the Provencale:

2 large aubergines (eggplant)
3 medium courgettes (squash like zucchini)
2 medium onions
2 red or green peppers
4 large tomatoes, or 14oz tin Italian tomatoes, well drained
2 cloves garlic, crushed
4 tbsp olive oil
1 tbsp fresh basil
salt and freshly milled black pepper



METHOD



1. Start by preparing the couscous: spread it out on a large plate and sprinkle it
with about a third of the salted water, then rub the grains gently between your
fingers - rather like rubbing fat into flour for pastry - this will help to separate
the grains.



2. Leave the couscous for 10 minutes then repeat the process twice more, using the rest of the water.



3. While you are waiting for the couscous you can begin preparing the ratatouille.



4. Wipe aubergine and courgettes and cut in 1" cubes. Chop up the onion roughly, de-seed and core the peppers and chop. Skin the tomatoes and quarter them and take out seeds.



5. Fry onions and garlic in oil gently in a large saucepan until tender, add the peppers, aubergine, courgettes, basil and seasoning, stir really well.



6. Line a steamer or metal colander (or use a couscousier) with a piece of clean muslin or a double layer of kitchen paper and put in the couscous. Set over the saucepan containing the ratatouille and cover with a lid.

7. Simmer gently for 30 minutes until ratatouille is cooked (adding some water if too thick), and the couscous is tender. About 10 minutes before the end of cooking add the tomatoes. Check seasoning.



9. Stir the couscous gently with a fork to make sure the grains are separate and
fluffy and mix in a little butter or olive oil just to add flavour and make the
couscous look shiny and appetising.



10. To serve, spoon the couscous on to a large, warmed dish and pour the ratatouille in the centre.

Kouign amann
Breton butter cake
Page 142



Serves 6 people



Ingredients

25 grams yeast
2 tablespoons tepid water
250 grams caster sugar
500 grams of flour
250 grams slightly salted butter
1 beaten egg

Mix sugar and yeast in the water. Add the flour, mix, and knead. Let stand in a warm place 1 hour to rise.



Preheat your oven to 200°C. While it is heating, roll out the dough and distribute butter in pieces on its surface. Powder with sugar and fold into quarters. Repeat the procedure 3 more times.

Place the pastry in a well buttered mould, brush the surface with beaten egg and bake for 25 minutes.

Serve at room temperature.

Vegetable Pavé with Lemon Thyme and Infused Vegetable Broth
Page 183

Ingredients

2 tbsp butter
1 Idaho potato, peeled and sliced lenghtwise into thin slices
125 gm (4 3/4 oz) grated Parmesan cheese
2 red bell peppers, roasted and cleaned
2 yellow bell peppers, roasted and cleaned
1 yellow squash, sliced lenghtwise in 1/4 inch thick slices
6 artichoke bottoms and stems, cooked and cut into thin slices
1 zucchini, sliced lenghtwise in 1/4 inch thick slices
1.5 litres (2 1/2 pint) Vegetable stock
4 fresh sprigs lemon thyme
salt and pepper

Preparation

Line a 4 by 4 inch baking pan with aluminum foil. Grease the foil with 1 tablespoon of the butter. Using one third of the potatoes, form a layer of slices, with the potatoes slightly overlapping each other. Lightly season each layer with salt and pepper and sprinkle with some of the Parmesan. Cut the bell peppers into wide slices. Place a layer of the red bell pepper on top of the potato, followed by layers of yellow squash, artichokes, yellow bell pepper, and zucchini. Repeat with another layer of potato and all of the vegetables. Finally, end with one last layer of potato.

Cover with aluminum foil and bake at 190 degrees Celsius or 375 degrees Fahrenheit for 2 hours with a weighted pan set on top of the dish (This will keep it packed tightly during the cooking and cooling processes). Meanwhile, place the Vegetable stock in a medium saucepan and reduce to 1 litre (1 3/4 pint). Add the lemon thyme and simmer for 10 minutes. Strain, reserving the thyme, and season to taste with salt and pepper.

Remove the pavé from the oven and allow it to cool in the refrigerator with the weighted pan on top. Once cool, remove it from the pan and cut into four 2 inch squares. Place the squares in a nonstick pan with the remaining tablespoon butter. Sauté over medium heat until both sides are golden brown. To Serve: Place a piece of the pavé in the center of each bowl. Ladle some of the Vegetable Stock in each bowl. Garnish with the sprigs of lemon thyme.

Mirabelle's Pavé
Page 184 - 185

Ingredients

Onion
Potataoes
Shallots
mushrooms
Leek
OIive oil
Fresh rosemary
Dried tomatoes
Leftover meat or fish
White wine
Anchovies
Millet



Sweat the onion and shallots in olive oil with some fresh rosemary, mushrooms and a small leek. Add a handful of dried tomatoes, basil and thyme. Cut four anchovies lengthways and place in the pan.

Add a cupful of white wine and the parboiled, floury potatoes. Add cooking scraps -- leftover bacon rind, leftover meat or fish --- and a tablespoon of oil. Cook on very low heat for ten minutes without stirring or lifting the lid.

Add the raw unsoaked millet and turn off the heat. Leave covered for ten minutes without stirring until the juices have been absorbed. Press into a shallow dish. Brush with oil and bake until crisp.

The section FURRED ANIMALS (pg. 717 ff.) contains several mouth-watering (and for me memory-jogging) recipes for hare and/or rabbit, among them

Jugged Hare (Civet de lièvre);

Jugged Hare with Chestnuts;

Marinated Roast Hare or Rabbit;

Saddle of Hare (Râble de lièvre), and

Saddle of Hare Diane.

Creme de Framboise Liqueur
Page 287, Five Quarters of the Orange

Clean the raspberries and wipe off the bristles.
Soak in warm water for half an hour.
Drain the water from the fruit,
and place in a large jar to cover the bottom.
Thickly layer over with sugar.
Repeat layers until jar is half full.
Cover the fruit and sugar with Cognac,
making sure not to disturb the layers.
Then fill with Cognac to the top of the jar.
Leave for at least eighteen months.

Mirabelle's Green Tomato Jam
Page 226

Cut green tomatoes into pieces, like apples, and weigh them.
Place in a bowl with 1 kg of sugar to the same weight of fruit.
When the sugar is melted
( to stop it burning add 2 glasses of water if required )
Stir with a wooden spoon.
Then add the tomatoes and boil gently, stirring very frequently.
Skim off the residue with a slotted spoon at intervals.
Allow to boil gently for two hours, maybe a little less.
When the jam sticks to a plate, it is ready.

On Page 194 Mirabelle writes in her journal that she paid for three tablets of morphine with a bottle of Calvados. Calvados is a delicious apple brandy. I had some when I was in Europe in the 70's at a country inn in Holland. It was the perfect ending to the roast duck meal we had been served.

Calvados

Creme Brulee
Page 228

Creme Brulee or "burnt cream" is a satiny custard. It is served chilled yet glistens with a crisp caramelized sugar top, which when tapped with the back of a dessert spoon, shatters like glass, revealing that cool, vanilla-infused custard hidden below.

Ingredients

4 cups heavy cream
10 large egg yolks, graded large
1 to 2 vanilla beans, split and scraped or 2 tablespoons pure vanilla extract
1 cup granulated sugar, plus extra to caramelize top

Preparation

Using a wire whisk or an electric mixer fitted with the whip attachment, vigorously whisk egg yolks with granulated sugar in a large bowl, until mixture becomes light in color and sugar has dissolved a bit; set aside.

In a medium-sized saucepan, combine heavy cream with vanilla beans which have been carefully split down the center, its fragrant black seeds scraped from the pod, and both combined with the cream. Bring the mixture to a simmer; when small bubbles have formed around the edges of the cream it is ready.

Gradually pour the cream mixture into the egg/sugar mix, whisking gently by hand to combine. Strain custard through a fine mesh strainer, retrieve vanilla bean and place it back into the custard. Chill and cover mixture with a sheet of plastic wrap, pierced several times to release any steam (chilling mixture overnight will let the flavors develop and allow custard to thicken a bit).

Preheat oven to 350*F (180*C). Place individual ramekins in a baking pan, large enough to hold 8 to 10 six-ounce custard cups and deep enough to allow the water for the bain-marie to be added reaching at least halfway up the sides of the dishes.

Remove the vanilla bean from the custard mixture (can be reserved for another use) and fill ramekins 3/4 full. Place pan in preheated oven and pour hot water into baking pan so water level reaches halfway up the sides of the ramekins. Cover pan with a sheet of heavy-duty aluminum foil, sealing edges to retain steam. Cook 40 to 50 minutes or until custards are set. To test for doneness, gently shake the individual ramekins; if center is still a bit liquid-like or wobbly return custards to oven and continue to cook, checking every 5 to 7 minutes, until it has just set, with a small area in the center, the size of a quarter, still a bit loose.

Remove ramekins from baking pan and chill custard in refrigerator several hours or until chilled through.

To serve put a thin layer of granulated sugar atop each custard. Using a blow torch, over a heat and flame proof surface (like over a large cookie or baking sheet) caramelize sugar working from the outside in towards the middle keeping the torch in constant motion. Sugar can also be caramelized in the broiler. Sugar should be golden brown and caramelized never black. If burnt, let the sugar layer cool a few minutes than peel it away with a paring knife and begin again. Alternatively you could caramelize the sugar under a broiler, keeping a careful watch over it and rotating it to cook evenly.

Makes 8 to 10 individual creme brulees.

Apple and Dried Apricot Clafoutis
Page 253

Beat the eggs and flour with the sugar and melted butter and the consistency is thick and creamy.

Add the milk little by little, beating all the time. The final consistency should be a thin batter.

Rub a dish generously with butter, and add the sliced fruit to the batter.

Add cinnamon and allspice and put into the oven at a medium temperature.

When the cake has begun to rise, add brown sugar to the top and dot with butter.

Bake until the top is crisp and firm to the touch.

Known the world over, Cointreau is a clear, slightly bitter, brandy-based, distilled liqueur, flavored with the peel of sweet and sour oranges. It has an alcohol volume of 40% and is an ingredient in several popular cocktails.

The liqueur owes its name to its originators, the brothers Adolphe and Edouard Cointreau, who began to distribute it commercially in 1849. They lived in the Anjou region of France, whose regional capital is Angers, a town familiar to the readers of the novel Five Quarters of the Orange by Joanne Harris.