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
They did such interesting, earthy food; and there was often a cultural lesson involved. I really liked the show where they did Portuguese Cod Cakes. Here’s a list of the episodes:
https://en.wikipedia.org/wiki/Two_Fat_Ladies
I’ve always wanted to try - our local Hispanic store has salt cod. Here’s another recipe for the little balls/croquettes:
http://portuguesediner.com/tiamaria/bolinhos-de-bacalhau/
Best way to do lamb is shish kabob over a wood fire then finished after cooking with a middle eastern garlic sauce. Lamb is traditionally grass pastured as it should be. The gaminess is part of its nature, but when young lamb is dressed and cooked quickly, the gaminess is mute,giving a rich flavor. Oven roasting is also an art and should only be done on the bone— slowly. There is more but American palates defer from lamb; it takes a middle eastern cooking approach.
Best on a charcoal rotisserie. Score with a sharp knife, make an “x” in several spots and push in whole peeled garlic cloves. Rub lightly with olive oil and season liberally on the outside. I like garlic powder, onion powder and montreal steak seasoning. On a rotisserie it will only need 45 minutes to an hour if you like some of it medium rare. Let it sit for a half hour and slice as thin as you can. In an oven best to use a meat thermometer and you’d have to look up temps somewhere.
Appreciate the help, FRiends! :^)
I just got done watching my favorite episode on you tube. after I saw them mentioned here I went there and looked them up. Classic! My favorite episode was when they cooked for the Benedictine nuns, season 3.
Thank you very much! FRegards! :^)
I may recall that - there was one where they went to either a monastery or school, and episode ended with beautiful music/singing (?)
So lovely & tempting.
They cooked lobsters for the Benedictine nuns.
Only problem is that the caneles probably should be baked just before serving; they may not keep the outer-crispy/inner-soft business going on, as they cool down and sit. I haven’t tried them yet; you might reheat them. (I’ve found that reheating in the oven works out fine with a lot of deep-fried things that people say you can’t ‘bring back’...)
I’ve got my grandmother’s official nut roll pan!
Did Danish once from scratch. Too much work but it was pay back for a big favor from a friend and were delish.
I only make it when I am going to see family and that isn’t very often.
I hear you about ‘the diet’. I think making - or eating - things like these pastries are the reason we’re always on one ;-)
My grandfather had a lamb rotisserie in garage. He would roast it continually brushing with olive oil and garlic.
I don’t remember my grandmother serving any other meat than lamb!
You can use the broth and bones to make what Cambell's used to sell, Stock Pot. lamb, barley, onion, celery, carrot. It never had any meat in it and was very thick but I got hooked on it.
Apricot Cheesecake Cookies
http://www.pipandebby.com/pip-ebby/2011/12/11/apricot-cheesecake-pockets.html
Thank you! FRiend! :^)
Raspberry Puff Turnovers - quick pastry in a food processor; they look easier than regular puff pastry and very flaky! Of course you could always make the raspberry or any other filling and buy refrigerated puff pastry, think Pepperidge Farm is the only brand we can get.
http://www.kingarthurflour.com/recipes/raspberry-puff-turnovers-recipe
This KA blog link has step-by-step directions and lots of pictures. Above link has lots of comments and probably tips.
Yes! That looks a lot easier than the one time we tried making puff pastry. It turned out great, but an enormous lot of work. Will save this!
WHERE/what was the murder weapon?
They are eating it!
One Alfred Hitchcock show forever embedded in memory. :-)
Barbara Bel Geddes
https://vimeo.com/126942406
Mutton = Seinfeld
Lamb Chop = Shari Lewis
Living in beef country, lamb is almost an illegal substance in this neck of the woods.
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