Crème Brûlée

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Creme Brulee topped with raspberries, a recipe by Ruth Barnes, The Petite Gourmande

With Mother’s Day fast approaching, you’ll want to start planning the perfect meal to make the moms in your life feel special. Crème Brûlée is one of those classic desserts you find on many a restaurant menu. It never goes out of style and is the perfect ending to a meal, no matter the occasion. This elegant dessert can be made with a variety of flavors, and even toppings. This recipe is for creamy vanilla, which can be served warm or cold. It’s perfect for Mother’s day but not exactly a kid friendly recipe as it involves a blow torch, this is where you dads will shine! What man doesn’t want to bake with a blow torch?

 

Creme Brulee topped with raspberries, a recipe by Ruth Barnes, The Petite Gourmande

Makes six servings.

Ingredients

6 egg yolks

2 cups heavy cream

1 tsp vanilla extract

2/3 cup granulated sugar, with additional 6 tsp reserved for topping

½ pint berries

Tools

6 crème brulee dishes (or ramekins)

Cooking torch

Directions

1. Preheat oven to 325°.

2. Pour cream into saucepan. Add vanilla, lightly whisk mixture and cook on low heat until hot.

3. In a mixing bowl, beat the egg yolks. Add sugar and continue to mix until sugar is melted.

4. Slowly stir the milk mixture into the egg mixture until smooth. Strain the egg cream through a fine sieve.

5. Place ramekins into deep baking tray. Fill each ramekin with mixture.

6. Carefully pour hot water into bottom of baking tray until it reaches halfway up the ramekins. Bake for 30 minutes.

7. Remove ramekins from oven and place on cooling rack. Let ramekins cool completely. Cover ramekins with plastic wrap and chill ramekins in refrigerator for two hours.

8. Once chilled, sprinkle one teaspoon of sugar onto top of each serving. Holding torch 3-4 inches above the ramekin, caramelize top of each serving until golden brown.

9. Serve each with garnish of berries of your choice.

Creme Brulee topped with raspberries, a recipe by Ruth Barnes, The Petite Gourmande

 

 

Happy Mother’s Day!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Honey Pastry Triangles with Almonds

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honey triangles

Honey Pastry Triangles with Almonds

Briouat bil Looz ul Ashul

 

There are many types of honey, each with its own flavor. When I make honey pastry triangles and cigars, I serve each kind with a different kind of honey for variety. I have many lovely memories of my mom making these with us, so I thought I would share this wonderful recipe with you today.

 

Serves 15 (30 triangles)

 

honey triangles

 

Ingredients

1 package phyllo dough (20 sheets), thawed if previously frozen

1 stick melted butter, at room temperature (for brushing phyllo dough)

1 egg yolk, beaten

The nut filling

1 pound ground blanched almonds

2/3 cup sugar

3 tablespoons orange blossom water

3 tablespoons ground cinnamon

1/2 stick melted butter, at room temperature

The syrup

1 cup honey

3 tablespoons orange blossom water

 

Directions

1. Preheat the oven to 350 degrees.

2. Prepare the nut filling: Place all the filling ingredients in a large mixing bowl and mix well. Set aside while you prepare the phyllo.

3. Unwrap the phyllo dough and place it on a flat surface. While you are working with a phyllo sheet, keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out.

4. Use a pair of scissors to cut the sheets into 3 1/2-inch-long strips.

5. Take two strips of phyllo. Brush the first strip with melted butter and place the second one on top of it. Place 1 heaping tablespoon of the nut mixture in the middle of the strip, about an inch from each edge of the phyllo. Fold one corner up to the opposite side to make a triangle. Then fold the triangle straight up and repeat until only the top edge of the dough is exposed. Brush the top edge with egg and press to seal. Repeat this step until all the strips have been used.

6. Coat a large baking pan with butter and lay the phyllo triangles in the pan. Bake for 20 minutes or until golden. While the triangles are baking, make the syrup.

7. Prepare the syrup: Put the honey and orange blossom water into a small saucepan and simmer for 5 minutes. Remove from the heat.

8. When the triangles are done, remove the pan from the oven and dip the triangles, one by one, into the honey syrup. Let the honey set for a few minutes and place on a serving platter.

 

 

Happy Cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Mini Broccoli Soufflé

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broccoli

Broccoli soufflés are perfect for Mother’s Day. These little gems are packed with nutrition and are light and fluffy. I put them in individual ramekins so that each person gets their own soufflé. They are a delightful side dish to whatever main course you are making!

Serves 6

 

broccoli

 

Ingredients

2 packages frozen chopped broccoli, defrosted

6 large eggs

1 tsp garlic powder

1 large sweet onion, chopped

2 TB olive oil

Salt and pepper to taste

Nonstick cooking spray

Instructions

1. Preheat oven to 350°.

2. Saute onion in olive oil on medium heat and cook until translucent. Remove from heat and let cool.

3. Beat eggs in a mixing bowl and stir in broccoli and onion.

4. Add garlic, salt, and pepper and mix well.

5. Coat six ramekins with cooking spray and fill ¾ full with broccoli mixture.

6. Place on baking tray and bake for 30 minutes or until top is lightly browned.

7. Allow to cool slightly before serving.

 

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Chicken Kebabs

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kebab

Kebabs are a staple of Mediterranean and middle-eastern cuisine. They are made with meat, vegetables, or fish and cooked over a grill to impart a warm, smoky flavor. They are served with different salads and pita bread, and make a great dish for a picnic or family gathering. Serves 6

kebab

Ingredients:

–   2 pounds bones and skinless chicken thighs, cut into 1 inch cubes

–   2 packs pita bread

–   1 large box mixed heirloom tomatoes, cut into quarters

–   1 teaspoon cumin

–   1 teaspoon sweet paprika

–  1 teaspoon onion powder

–  1 teaspoon cinnamon

–  4 tablespoons olive oil

–   salt and pepper to taste

–  1 teaspoon Jerusalem spice mix (optional)

–  12 wooden skewers, soaked in water for 15 minutes

Directions:

1.  Preheat the grill to medium.

2. In a large mixing bowl, combine chicken and olive oil, all spices, salt and pepper. Cover and refrigerate for 20-25 minutes.

3.  Remove the skewers from the water. Place alternate chicken and tomato quarters onto the skewers.

4.  Grill for approximately 4 minutes on each side, turning skewers until all sides are golden brown.

5.  Serve with pita breads and salads.

Here is a quick recipe for the Israeli Salad:

Ingredients:

– 1 medium white onion, cut into 1/2-inch cubes

– 1 large, seedless English cucumber (or 3 Persian cucumbers), cut into 1/2-inch cubed

– 1 green bell pepper, seeded and cut into 1/2-inch cubes

– 2 large tomatoes, cut into 1/2-inch cubes

– 2 tablespoons olive oil

– Juice of 1 lemon

– 1/2 teaspoon of salt

– 1/2 teaspoon of pepper

Directions:

1. In a mixing bowl, combine the onion, cucumber, bell pepper and tomatoes.

2. Add the olive oil, lemon juice, and salt and pepper. Mix well.

3. Serve chilled.

MOROCAN VEGETABLE SALAD

 

 

And the cabbage salad:

Ingredients:

– 1 Head Medium red cabbage shredded

– 1 Medium lemon

– 1/2 a bunch of chopped cilantro

– 1 tablespoon olive oil

– Salt and pepper to taste

Directions:

1. In a large mixing bowl, combine the shredded cabbage, lemon juice, chopped cilantro, olive oil, salt and pepper.

2. Mix well

3. Serve chilled

cabbage

© 2018 by Ruth Barnes, all rights reserved

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Holiday Ham with Pineapple Glaze

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ham2

Springtime brings forth beautiful traditions and holidays such as Easter, days filled with spirit, joy and blessings.  Special meals are prepared such a holiday ham glazed with pineapple, asparagus with hollandaise sauce and rosemary potatoes, are just to name a few.  The soft pastel colors of springtime flowers and surroundings inspire beautiful recipes such as Easter Rolls with eggs and various cookies.

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Egg-citing Easter Rolls

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easter rolls

Easter rolls are a wonderful recipe to make this time of year. The smell of the rolls baking in the oven bring warmth into the air and the wonderfully colored eggs will bring a bright and exciting atmosphere to your table.

 

easter baskets

 

 

Ingredients:

4 1/2 cups all purpose flour

1 1/2  cups of water, add more if needed

2 eggs plus one extra for brushing

3 tablespoon sugar

1 packet active dry yeast (2 tablespoons)

3 teaspoons salt

2 teaspoon vegetable oil

16 hard boiled eggs, pre-colored

 

Directions:

Preheat oven to 350 degrees

1. In a small bowl pour half a cup of lukewarm water and add the yeast. Whisk and set aside.  The mixture will become bubbly.

2. In a stand mixture fitted with a paddle attachment, combine the flour,salt,sugar and yeast mixture.  Mix until it becomes like a crumble.

3. Remove the paddle attachment and use the dough hook.   Add the eggs, water and oil and mix on medium low until the dough is soft, about 6 minutes.

4. Remove dough from mixer and put on a floured work surface and knead the dough until it is soft and hold form.  (when you press with your finger it should spring back ).

5. Roll it into a ball, cover and put in a warm place in the kitchen to rise, for about one hour or until it doubles in size.

6. Once the dough has risen,  put the dough on a work surface and punch the dough to release the air. Cut the dough into 3 ounce segments.

7. Roll each segment into a 16 inch rope and create a loose loop.  Take one end of the rope and wrap up and over, then do the same from the other end.  Continue this step until the ends meet and then tuck them under together to ensure it does not unravel.

8. Place the rolls 2 inches apart on non stick baking trays and cover with a kitchen towel.  Let rise for 30 minutes.

9. After they have risen, take a colored egg and place it in the center of each roll and gently press so that the egg stays securely in the middle.

10. Brush the rolls with egg wash and place in the oven on the middle rack, bake for 25 minutes or until golden.

11. Let the rolls cool and place them on a platter and serve.

easter rolls

 

 

Happy Cooking and Happy Easter Egg Hunting!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Wine Roasted Leg of Lamb

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lamb

Wine roasted leg of lamb is a perfect main course for spring time and special enough to serve on holidays. It pairs well with many different vegetables. This traditional version is served with mint jelly accompanied with potatoes and roasted fennel.

Serves 6-8

lamb

Ingredients:

–  one 5-pound boneless leg of lamb

–  2 pounds each petite red and white potatoes

–  2 fennel bulbs, stems trimmed and cut into quarters

–  5 cloves garlic, chopped

–  1 tablespoon fresh rosemary leaves, chopped

–  1 teaspoon fennel seeds

–  1 teaspoon fresh thyme, chopped

–   1 16 ounce bag frozen pearl onions

–  1 teaspoon cumin

–  1 cup dry red wine

–  ¼ cup olive oil

–  salt and pepper to taste

Directions:

1.  Preheat oven to 400 degrees.

2. In a medium mixing bowl, combine garlic, cumin, rosemary, thyme, fennel seed, and olive oil and mix well. Set aside.

3.  Sprinkle salt and pepper onto lamb leg. Rub herb mixture all over lamb leg, but save ¼ cup for drizzling over vegetables.

4.  Place lamb leg in center of a roasting pan.

5.  Rinse potatoes and fennel and place around the lamb leg.

6.  Drizzle remaining herb mixture over vegetables.

7.  Gently pour the wine over the lamb and vegetables.

8.  Place into oven onto center rack of oven and roast for 15 minutes, then lower heat to 350 degrees and continue to roast approximately 2 hours or until center of lamb leg is 140-145 degrees (for medium) and lamb is golden brown.

9. Remove lamb from the pan and transfer to a cutting board. Tent with aluminum foil and let stand for 15-20 minutes.

10.  Slice the lamb and serve with the vegetables and mint jelly.

lamb1

 

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Schnitzel

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Schitzel

Schnitzel is one of the most popular dishes in Israeli Cuisine. My mom cooked this at least twice a week when I was growing up. This is my moms original recipe and I make sure we eat this is our house at least once a week. Serve 4-6

Schitzel

Ingredients:

– 6 Chicken breasts, thinly sliced or pounded

– 1 bag or box of seasoned bread crumbs (with sesame optional)

– 4 eggs, beaten

– Vegetable oil for frying

– Salt and pepper

 

Directions:

1. In a frying pan, warm up the oil on medium heat.

2. Season the chicken breast with salt and pepper on both sides.

3. Dip chicken breast in egg mixture then directly into bread crumbs.

4. Fry chicken breast for 5 minutes on each side or until golden crisp. Do not overcrowd the pan.

5. Transfer the fried piece on paper towel to soak the oil.

6. Serve with israeli salad or fresh salad of your choice.

© 2018 by Ruth Barnes, all rights reserved

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Lucky Green Doughnuts

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doughnuts v1

Feeling Lucky? Green frosted doughnuts are an adorable dessert to celebrate St. Patrick’s Day.

These wonderful treats are sure to put a smile on your face and maybe even bring some rainbows and lucky charms your way. These are a cake type of doughnut, and they are baked instead of fried, so that’s a good excuse to eat more than one! They are excellent with a strong cup of coffee.

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St Patrick’s Corned Beef & Cabbage

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corned-beefhhh

St Patrick’s Day is a worldwide celebration of Irish culture and customs.  One of the most traditional foods eaten is corned beef and cabbage, also known as New England boiled dinner, which happens to be one of my favorites. I love to cook this meal not only on this day but throughout the year as well. The leftovers are great for sandwiches or soup. And of course everyone’s favorite breakfast the morning after St Patrick’s day, corned beef hash… Yum! Read post

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