Posted on 10/18/2017 3:18:24 PM PDT by Jamestown1630
Caneles (or Canneles) de Bordeaux are a traditional French pastry, soft and custardy on the inside, crispy on the outside, and flavored with rum.
Traditionally, these are made with a special mold; and you can still do them this way, or make them in simpler, modern variations. Some sources indicate that the best molds to use for this are copper ones; but you can buy them now in other materials. Amazon has the traditional copper:
as well as carbon-steel and silicone molds. You can also use small, oven-safe custard cups.
For authentic canneles, the inside of the mold is coated with beeswax, for which you will need food-grade beeswax. But again, there are modern recipes that don’t use it.
Chef John Mitzewich of 'Food Wishes' does use beeswax, but does them in a regular muffin pan; I think these would be great for a Christmas brunch:
http://foodwishes.blogspot.com/2017/10/caneles-de-bordeaux-crispy-baked-french.html
A couple of weeks ago, we did a thread on Brazilian chicken croquettes, a street food favorite. But Brazil also has a famous pastry, ‘Bolo de Rolo’, or ‘Guava Roll Cake’, from the state of Pernambuco - (which reminds me a little of our Maryland 'Smith Island Cake' in a different shape ;-)
This recipe comes from the website ‘Brazilian Foodie:
http://brazilianfoodie.com/2011/11/bolo-de-rolo/
-JT
This week: Fancy Pastries!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
I don’t do fancy pastries at all except for apple or cheese strudel (cheat with frozen philo) or my grandmothers Serbian walnut roll. But I will enjoy following this thread. I also have discovered the cake decorating videos on youtube. Relaxing and fun to watch.
You got me at ‘flavored with rum.’ :-)
Me too! Back in the ‘70s there was a sort of low-brow restaurant near here that was nevertheless Very Popular for about 10 years - people went there for the extensive salad bar (a new thing, then) and for the wonderful Rum Buns! Those were my introduction to rum-flavored pastry, and I’ve never had another like them.
A couple of years ago I made a rum-flavored bread pudding that was a hit at a Christmas party; will have to dig up that recipe.
Oh boy, I’ll learn a lot here! Won’t have much to contribute though, sorry!
That said, I don't really make pastries but I do bake bread - challah and raisin bread being my specialties.
I’ve never tried this recipe. Can’t even remember where I ran across it. But it’s very simple & sounds like it should be excellent. I seem to be on a perpetual diet I never get around to making the recipes I collect...
French Apple Clafouti
The French-inspired clafouti, a blended custard-meets-pastry, will impress any guests you share it with.
Ingredients:
4 cups peeled, sliced apples
1 ½ cups whole milk
4 eggs
½ cup all-purpose flour, sifted
¼ cup sugar
1 ½ teaspoons vanilla
Directions:
1) Preheat oven to 350°F. Lightly grease a deep 10-inch pie plate.
2) Arrange the apples evenly over the bottom of the plate.
3) Combine milk and eggs in a blender until smooth. Add remaining ingredients and blend 5 seconds. Pour batter over apples. Bake 60 minutes, or until a toothpick inserted in the middle comes out dry. Serve warm.
LOL! I loved the ‘2 Fat Ladies’ and glad they’ve got television ‘progeny’ of a sort.
I baked bread many years ago, but got out of the habit. I used to love finding that ready-to-bake frozen challah at the grocery store, and used it as an edible centerpiece at Xmas. I never see it anymore, even though our area used to have a very large Jewish population, and the local grocery still overbuys for the holidays. (Today, all the New Year stuff was on the sale rack - got a steal on canned tahini :-)
I need help.
I am looking for a recipe for lamb chops, that I can actually eat.
I did not grow up eating lamb or mutton and the taste is more than a bit ‘unique’ to my taste buds.
I am looking for a recipe that will tame down that ‘uniqueness’ a little.
Thanks in advance! FRiends! :^)
Yummy!!
I’m afraid it’s been obvious over the years that I’ve been doing this thread that I’m not very experienced at meat cooking; but I’m sure someone will come along who is. My only off-the-cuff suggestion is Rosemary, which seems to be traditional as a ‘brightener’ of lamb.
When I was young, I loved lamb chops - even liked mutton, when it was served in a good English restaurant that we used to have on Connecticut Avenue in DC. But in recent years, I’ve lost the taste for it, and haven’t found lamb chops anyway that are what I remember from the 1950s-1960s.
I’m wondering if lamb has gone the way of pork, and is bred to be ‘healthier’. I used to really like that delicious layer of fat on chops that I never see anymore.
We used to watch Two Fat Ladies back in the day. It was a good show.
I never do chops, too thin. I like a good boneless leg on the rotisserie. Best way to cook lamb IMO.
If you marinate your lamb in buttermilk, lemon and sugar for a month it softens to more of a goat taste, or so I’ve read.
thanks! I’ll look that up. I hadn’t thought a leg of lamb.
thanks for the advice about Rosemary!
I appreciate it!
:^)
Mint jelly or sauce for lamb chops.
.
2 Fat Ladies was one of the most entertaining shows ever! I miss Jennifer and Clarissa.
Not a big fan of lamb, either. At the then-inlaws, I went through an awful lot of mint sauce...
Any way, as for leg, look up Alfred Hitchcock's adaptation of Roald Dahl's "Lamb to Slaughter".
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