Julia Child 3rd Birthday Event


Julia Child’s Wine Poached Fruit in Chocolate Cups

Lisa at Champaign Taste is holding the 3rd Julia Child Birthday Event to celebrate Julia’s birthday.

Lisa’s first Julia Child Birthday Event was the very first blog event I ever entered, after starting Coffee & Cornbread about three years ago.

I didn’t want to miss it but the dish I wanted to prepare needed fresh pears. You can not hardly poach a pear without pears, but I did have one peach, one mango, several oranges and bananas.

I decided to use Julia’s formula for poaching fruit and substitute the one peach for pear. I didn’t want a bunch of it laying around the house anyway and it would be a perfect serving for two in her chocolate cups.

Julia’ s proportions for poaching fresh fruit are 6 tablespoons of sugar per cup of wine, according to the Julia Child’s Menu Cookbook.

You also add lemon juice and zest along with a cinnamon stick. Simmer the liquid about 5 minutes then put in the peeled fruit and maintain the heat on the fruit about 10 minutes at just barely below a simmer.

When you cut off the heat you cover the fruit and let it sit in the liquid covered at least 20 minutes, but can sit for several days in the refrigerator.

I used red wine and allowed the peach to sit in the refrigerator about 3 days.

For the chocolate cups Julia tells us to melt chocolate on a double boiler and then coat paper cupcake forms with the chocolate.

Here she is doing it in her book.

Here I am coating cups.

I am suppose to refrigerate and carefully peel the paper away when they become firm.
I tried, I really did, but I busted both cups on the edge.

I managed to place the fruit in the cup to hide the busted edges.

We are suppose to serve the poached fruit with a caramel sauce in the chocolate cup. Caramel sauce takes cream and I didn’t have any.

I did however have some store purchased caramel sauce, so I used that drizzled with some of the poaching liquid. I also had leftover chocolate which I made a few curls from to place on top.

It was wonderful. The poaching liquid mixed in the caramel was so good!

The only things I might do different is to make my own caramel next time and let the chocolate cups come to room temperature because while still cool they tended to be hard to eat.

Oh …and Julia also put a macaroon cookie under her pears. I am not one to like macaroons, so I felt it was great without it

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Brownie Mix

If you are looking for some great culinary experience in this post I say turn the other way.

If you are looking for a wonderful diet tip this one is for you.

You know how when you diet you never want a huge pan of brownies sitting around the kitchen. I don’t know about you, but when dieting those brownie pans call out my name.

However if you have been so on track and loosing, sometimes you want to treat yourself.

This recipe is for one single brownie.

The mix will make 12, but you only have to fix one at a time. You will need some nonfat yogurt or buttermilk with the mix.

Brownie Mix- 128 calories per brownie without my berry, cool whip topping.

1/2 cup unsweetend cocoa
3/4 cup all purpose flour
1 tablespoon corn starch
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup sugar
Put all together and keep stored in an air tight container.

you are going to need 12 tablespoons of nonfat plain yogurt.
To make one brownie stir together 2 tablespoons of the mix with one tablespoon of nonfat yogurt (or buttermilk).
Microwave for one minute in a very small greased bowl or cup.

this one was made with buttermilk

When I pry my brownie out of my cup, I like to mix a small amount of berries with some jelly and pour over top along with some fat free cool whip.

Eat warm and enjoy!

Roasted Nectarine and Crabapple Ice Cream – WHB


Kalyn is host of Weekend Herb Blogging this week. I wanted to post this then because I am not sure it abides with the rules.

Here is what I wonder.

Entries can be recipes and/or informative posts featuring any herb, plant, vegetable, or flower. When possible, bloggers are encouraged to add details from other sources so others can learn about the featured plant or ingredient.

My entry has to do with nectarines. Nectarines are considered fruit, but the tree that bears them would seem to me to be a “plant”, and the flower that turns to fruit would seem to meet the “flower”. Of course tomatoes are really fruit also, but just seem different in my mind.

Here is a bit of information on nectarines taken from another link. Nectarine facts

Nectarines are essentially the same fruit as Peaches, the primary difference is that nectarines are smooth-skinned and peaches are fuzzy. The smooth-skin characteristic that distinguishes nectarines is a minor genetic variation, like red hair among people; it is even possible that a peach tree may suddenly produce a branch that bears nectarines, and vice versa. Most recommended varieties have red-and-yellow skins with yellow or white flesh.

If this entry doesn’t meet requirements, I understand if it isn’t included. I wanted WHB founder, Kalyn, to determine that and not a host who may not know what to do.

Anyway on with my post.

I had nectarines that needed to be used along with my home canned crab apple jelly I am working so despairingly to use up. I also had some cream that would soon bite the dust so I wanted my favorite summer dessert, ice cream.

Searching the net for an awesome recipe, since my last ice cream endeavor did not fair so well, I found this adapted version from Alton Brown at Sticky,Gooey,Creamy, Chewy. ( lol what a great name huh?)

Using my grandmothers ice cream maker that I ended up with, I then adapted that to include what I had on hand.

Do you know that in spite of all my quirky adaptations, this is the best ice cream I can ever remember eating?

Link to the original adaptation – Link .

Make sure you visit Kalyn’s Kitchen for the WHB roundup around next Monday.

I hope you enjoy this ice cream as much as we have here in Virginia.


Roasted Nectarine and Crab Apple Ice Cream
Adapted from an adaptation from Alton Brown

2 cups skim milk (that is what I had)
1 cup whipping cream
1/2 cup Splenda (that is what I used to try and make it more diet friendly)
1/2 cup crab apple jelly (there goes some more of my canned jelly! rah!)
1 teaspoon vanilla extract (I didn’t have vanilla beans)
Pinch kosher salt
4-6 medium roasted nectarines (again what I had on hand )
.To roast the nectarines, preheat your oven to 400 degrees. Pit and halve the fruit, and toss them in some white or brown sugar. Then, place them on a baking sheet, cut side down. Roast them for about thirty to forty minutes, ( this would have been too long for my nectarines and 20 minutes sufficed) until they are really soft and the skins are brown.
Peel and chop.
..
Next
Combine all ingredients, except the fruit, in a saucepan and place over medium heat. Attach a candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble on the surface, remove it from the heat.
Cool the mixture, then refrigerate it until cooled. ( I didn’t cool it all night)
Freeze mixture in an ice cream machine according to unit’s instructions. ( I added the fruit to the mixture and just socked it to it and omitted the following. ) Once the volume has increased by 1/2 and reached a soft serve consistency, add the fruit and continue turning to incorporate.
Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
..
Makes 1 quart

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