Hiking. Kayaking. Chilling on a floatie. No matter what’s on the camping itinerary, it’s got to start with a feast around the firepit. This recipe is a cinch to prepare and can feed the whole family.
Prep Time: 15 minutes Total: 1 hour 15 minutes Serves: 6 people
Ingredients:
- 3 eggs
- 3/4 cup 35% cream
- 3/4 cup milk
- 1/2 cup granulated sugar, divided
- 1/2 tsp cinnamon
- 1 loaf of French bread, about 600 g
- 1/4 cup melted butter
- Maple syrup
- Assorted nuts and berries, for garnish
Method:
- Position rack in bottom third of oven. Preheat to 375F.
- Line the bottom of a 9 × 13-in. baking dish with parchment.
- Whisk eggs with cream, milk, 1/4 cup sugar and cinnamon in a medium bowl.
- Cut loaf into 1-in. slices, stopping 1 in. from the bottom so the loaf stays intact. Arrange loaf in prepared pan.
- Gradually pour egg mixture between slices, opening up loaf to let mixture soak in evenly.
- Flip loaf over and let stand for 15 min.
- Flip loaf back, cut-side up, and drizzle butter overtop. Sprinkle with remaining 1/4 cup sugar.
- Bake in bottom third of oven until golden brown, 35 to 40 min.
- Serve with maple syrup and fresh fruit or nuts.
Camp prep tip: Cool baked loaf. Double-wrap with foil and store in a resealable bag. Refrigerate until ready to take to camp. Store in a cooler. Reheat foil-wrapped loaf over medium heat, turning often, until warmed through, 15 to 25 min. Courtesy of Chatelaine
Tags: Breakfast, french, french toast, maple syrup, recipe
He’s been named “Best Pastry Chef in the World” – Chef Christian Faure shows us how to create luxe wedding shower desserts such as a Tarte au Chocolat.
Ingredients
Pâte sablée aux amandes | Sweet pastry with almonds
- 150 g beurre / butter
- 2.5 g sel fin / salt
- 62 g sucre /sugar
- 62 g tant pour tant amandes / half-half icing sugar & almond powder
- 2 g sucre glace vanillé / icing sugar with vanilla
- 50 g oeufs entiers / egg
- 75 g farine / flour
- 175 g farine / flour
Ganache beurrée
- 235 g lait entier / whole milk
- 50 g crème liquide 35% mg / liquid cream at 35%
- 325 g chocolat noir “Force noire” 50 % / dark chocolate at 50%
- 95 g beurre / butter
Method
- Prepare the dough by mixing the flour, icing sugar, salt water, almond powder and eggs.
- Wrap in plastic wrap and let it rest in the fridge for 20 minutes. Roll the dough and put it in the mold.
- Bake the crust in the oven at 375 degrees farenhight
- Prepare the chocolate Ganache, by boiling the cream, the milk
- Add the melted chocolate,
- Add the butter
- Garnish the crust with the cream you just made.
- Keep in the fridge for 2 hours
TIP: Using a sheet of premade butter puff pastry makes this tart quick and easy to assemble.
Courtesy of Chef Christian Faure
Tags: chocolate, french, pastry, tart
Slow cooker French onion soup
Prep time: 30 minutes
Total time: 7 hours 30 minutes
Serves: 4
Ingredients:
- 1.75 kg cooking onions, thinly sliced (about 14 cups)
- 3 tbsp butter, cubed
- 1/4 tsp salt
- 4 1/2 tsp all-purpose flour
- 3 tbsp vermouth or dry white wine
- 900 mL beef broth
- 1/3 cup water
- 1 demi-baguette
- 1 tbsp butter, at room temperature
- 2 cups grated gruyère or emmental cheese
Method:
- Combine onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
- Stir in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
- Position rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 minute per side.
- Arrange 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 minutes.
Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.
For a stovetop version: Caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 minutes.
Tags: beef, broth, cheese, food, french, onion, recipe, soup, wine
Niçiose chicken terrine
Ingredients:
- 1 whole chicken
- 61 carrots
- .25 large Spanish onion
- 1 stock celery
- 1 sprig thyme
- 1 clove garlic
- 1 bay leaves
- pinch black peppercorns
- 1 ltrs chicken stock
- 1 tbsp Nicoise olives, halved
- 1 tsp semi-dried tomato, finely chopped
- 1 sprig thyme, picked and chopped
- 2 – 3 tbsp. celery salt
- 1 tbsp. cracked black pepper
Method:
- Break down chickens into legs, crowns and wings. Place each in separate hotel pans in one layer ready for braising. Set aside any offcuts or trim.
- Cut mire poix into 2cm dice, sauté in a rondeaux for 5 – 10 minutes, then add thyme, bay, pepper and chicken offcuts.
- Cook for a further 5 – 10 minutes then add chicken stock. Bring to a boil and simmer for 10 minutes.
- Pour braising liquid and vegetables evenly over all 3 trays of chicken. You should be able to see the tops of the chicken poking out of the braising liquid.
- Braise uncovered @ 350*F for 45mins to one hour, until the chicken is cooked through and tender – leg meat should be falling from the bone, breast should be just cooked and juicy. You may have to remove from oven at different times.
- Let chicken rest for 10 minutes before removing from braising liquid to cool slightly. Strain the braise into a pot, remove any fat, and reduce the liquid by half.
- Once the chicken is cool enough to handle, pick the meat, shedding rather fine as you go. Discard any skin, fat or bones.
- Transfer to a large bowl and season the meat with the celery salt and black pepper. Taste. Once happy, add the chopped thyme, black olives and semi-dried tomatoes. Add enough reduced braising liquid to moisten the chicken quite liberally – at least 100 ml.
- Line a half baking sheet with cling film. Distribute chicken evenly pressing it into the tray with your hands. Line the top with cling film, and use another ½ tray and press the terrine in the fridge overnight.
Courtesy Paul Benallick, Executive Chef, Cluny
toronto.ca/winterlicious | Twitter: @LiciousTO; @clunydistillery
Tags: chicken, entree, french, terrine, winter meals
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