Greatest Recipes

750 g Apricots; ripe

- fresh or frozen 1 1/2 dl Cream

10 g Vanilla sugar

4 Eggs

120 g Sugar

1 pn Salt

Icing sugar (Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl oz) Wash the apricots, cut into halves and remove stones. Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers, sprinkling some sugar between the layers. Mix the eggs, sugar, salt, vanilla sugar and cream together. Cover the apricots with this mixture. Bake in a bain-marie for 30-40 minutes at 180 oC. Dust with icing sugar and serve from the dish. Note : Serve hot or cold with a little whipped cream. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19

Lge Pancake 2 x Poached or fried Eggs

3 x Orange Slices

1/2 x Cherry Tomato

Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from chopped, sauted potatoes.

4 c Chopped rhubarb

2 1/4 c Sugar

1 Envelope gelatin

1 c Heavy cream

4 Egg whites

1 ts Vanilla

12 Fresh strawberries

Additional whipped cream 1. Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavy

bottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to 1/2 cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill. 2. Soften the gelatin in 2 tablespoons cold water, then add to the hot

rhubarb juice and stir until completely dissolved. Add the puree. 3. Beat the cream until stiff.

4. Beat the egg whites until they begin to stiffen, then add the

remaining 1/2 cup sugar and the vanilla, continuing to beat until stiff peaks form. 5. Fold first the eggwhite mixture into the rhubarb, then the whipped

cream. Make a collar of wax paper and fit it around a 1 1/2 quart souffle mold. Chill for at least six hours. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube. ~–

1 lb Firm green tomatoes (approx)

Cornmeal or flour 6 Eggs

3 tb Chopped scallions

3 Basil leaves

- torn or finely sliced Salt Freshly ground pepper SLICE THE TOMATOES into rounds a little less than 1/2-inch thick and dredge them in the cornmeal or flour. Heat enough oil in a 10-inch nonstick pan to cover the surface lightly and fry the tomatoes briefly on each side, until they are lightly colored. Do not let them get soft. Lightly beat the eggs with the scallions and basil and season them with salt and pepper. Pour them over the tomatoes. Let the eggs sit for about a minute, then give the pan a shake to loosen the bottom. Cook over medium-low heat until the eggs are nicely colored on the bottom, then slide the frittata out onto a large plate. Place the pan over it, invert and return it to the heat to cook the other side. Turn the frittata out onto a serving plate and serve, hot or tepid, cut into wedges.

4 tb Butter or margarine

2 c Pumpkin (canned or fresh)

1/2 c Flour

1 pn Salt & baking soda (ea.)

1 c Sugar

1 c Milk

2 Eggs

1 ts Vanilla

Cinnamon sugar (or just Cinnamon) for topping Put the butter in a dish or pan measuring 8×8, 9×9, or 7×11; melt while heating the oven to 450^. Put remaining ingredients in blender and whirl until smooth. Pour into the melted butter and sprinkle top with cinnamon (or cinnamon-sugar). Bake for 25-30 minutes. Serve as a side dish.

3 c Blueberries, picked over

6 tb Granulated sugar

3 lg Eggs, separated

7 tb Superfine sugar

1/4 c (plus 3 tb) fresh lemon

Juice Grated zest of 2 lemons 1/8 ts Salt

1 Baked pie shell

Preheat oven to 400F. In a nonreactive saucepan, toss the blueberries and granulated sugar. Cook over moderately high heat, stirring occasionally, until the juices begin to bubble, 3-5 minutes; do not overcook or the berries will burst. Pour into a stainless steel strainer set over a bowl. Reserve the drained juices. Using an electric mixer, beat the egg yolks with 4 tablespoons of the superfine sugar until pale and thick, about 2 minutes. Gradually beat in the lemon juice and then the zest. Transfer the mixture to a nonreactive saucepan and cook over low heat, stirring, until it thickens, about 8 minutes; do not boil. Scrape into a bowl and set aside on a rack to cool. Using clean beaters, beat the egg whites until foamy. Add the salt and beat until soft peaks form. Add the remaining 3 tablespoons superfine sugar, 1/2 tablespoon at a time, beating well after each addition. Beat at high speed until the whites are glossy but not dry, about 20 seconds longer. Using a rubber spatula, stir one-fourth of the beaten whites into the yolk mixture. Gently fold in the remaining whites in three additions. Spoon the blueberries into the pie shell and drizzle 2 1/2 tablespoons of the drained juices over them. Mound the souffle mixture over the berries, touching the pie crust all around. Bake in the middle of the oven for about 15 minutes, until the top is nicely browned. Transfer the pie to a rack to cool slightly. Serve at warm or at room temperature.