BLEEDING NOVEMBER

There could be nothing more heart-breaking than the tragic events, that took place all over the world, this month, due mainly to terrorist attacks.   A few were caused by biased obsessions. 

On the 20^th November 2015, Islamist, al-Quaida affiliated gunmen attacked the Radisson Blu Hotel, packed with foreigners, in Bamako, Mali, leaving 27 dead.  They also kept 170 hostages, for 10 hours before the Malian soldiers set them free.

Thanks for the Map

On the 29^th November 2015 Boko Haram extremists claimed responsibility for the suicide bombing of a procession of Sia Muslims in Kano, Nigeria, leaving at least 21 dead.

In Honour of the Dead

A solemn ceremony was held in the courtyard of Les Invalides, in Paris in memory of the 130 tragic  victims of the 13^th November. 

According to Turkey, Turkish jets shot down a Russian warplane, near the Syrian border.  The Russians insist that one of their SU-24 fighters was shot down, by the Turks, over Syria.

Turkey in North and Syria in South  -  The Red Line Depicts the Flight according to Russia

Vladimir Putin warned Turkey of “serious consequences”, including economic sanctions such as annulling Turkish constructions in Russia, boycotting imports and preventing Russian tourists from visiting Turkey.   He also accused the Turkish authorities of siding with the ISIS terrorists, in Syria.

Finally, President Erdogan apologized for the shooting down of the Russian plane, but "that was done only after it had penetrated Turkish airspace", he insisted.   To be candidly matter-of-factish, Turkish jets violate Greek airspace, daily.   Therefore, our pilots are forced to retaliate and pursue them, in sophisticated, expensive fighter jets, which we can ill afford and wouldn't need, if we had amicable neighbours.

Turkish authorities jailed the Editor-in-chief and one of the key reporters of the famous Cumhuriyet newspaper, under false accusations, for revealing state secrets and espionage.    Hundreds of citizens protested against the government  in front of the newspaper's offices, showing their deep concern over “media freedom in Turkey”.

A prominent Kurdish lawyer and civil rights activist was shot dead, on Saturday the 28^th November.   This serious and sad event has caused great unrest all over Turkey.

I'm giving you, below, a few recipes for dishes that are quite delicious and can be easily prepared with ingredients one happens to have at home. 

                                                              

CARROT SOUP

Carrot Soup for Chrismas Lunch

Do start a celebration dinner with this wonderful soup!

1 kg carrots, peeled and roughly sliced

3 potatoes, peeled and cut into chunks

2 leeks, white parts only, sliced

1 onion, chopped

2 stalks celery, thoroughly trimmed and thinly sliced

1 bouquet garni, (1 slice ginger, peeled +1 tsp coriander seeds, slightly crushed + 1 thyme sprig)

1½ litre (6 cups) tasty chicken stock

60 g (2 oz) kasseri ot Gouda or bland Cheddar, grated

2 tbsp San Mihalis or Parmesan, grated

1 tsp grated nutmeg

1 liqueur glass Metaxa brandy, optional

125 ml (½ cup) thick cream or Greek yogurt

Place all the vegetables in a large saucepan, pour in enough water to just cover, place in the spice-pouch cover and cook gently, until tender.

Remove the bouquet, and blend the vegetables until smooth.   Pour in the chicken stock sprinkle with freshly ground white pepper and a little nutmeg.  Simmer gently until the soup thickens.  Stir in the cheese, taste and season with salt and extra pepper and nutmeg, if necessary.

Bring the soup to the boil and pour in the brandy, if using.  Serve, piping hot, with a tbsp of thick cream or yogurt.

                        CREAMY CAULIFLOWER SOUP WITH FETA AND CHIVES

Brassica Oleracea

A Lovely Winter Soup

A comforting soup for cold days.

1 medium-sized cauliflower, about 560 g (1 lb 2 oz), trimmed into florets

Stock:
Cauliflower trimmings

2 bay leaves

1 slice fresh ginger, peeled and slightly crushed

1 tsp peppercorns

1.5 litres (6 cups) tasty vegetable stock

30 g (1 oz) butter

120 g (4 oz) potatoes, peeled and diced

2 large leeks, trimmed, slit in half, washed and sliced (white part only)

1 onion, peeled and chopped

3 tender stalks celery, trimmed and sliced

Salt and freshly ground white pepper
A pinch of Cayenne pepper, optional

1 tbsp yogurt mixed with

1 tbsp cream

60 g (2 oz) or more feta, crumbled

2 tbsp snipped chives, for garnish

 Place the cauliflower trimmings with the bay leaves, ginger, and peppercorns in a saucepan and cover with vegetable stock.  Bring to the boil and simmer for twenty minutes, with the lid on.

Meanwhile, in large saucepan sauté the potatoes, leeks, onion and celery in butter very, very gently and sweat the vegetables for about 10 minutes.    When the vegetable stock is ready, strain it into the pan over the vegetables.   Discard the ginger, trimmings and peppercorns but reserve the bay leaves and add them into the pan.   Bring the stock back to the boiling point, add the cauliflower florets and simmer, uncovered, for 25-30 minutes or until the vegetables are thoroughly cooked.

Remove the bay leaves, and blend the soup with a hand blender until it is smooth and creamy.    Stir in the yogurt-cream mixture and the crumbled feta and bring to a simmer but do not boil.  Taste and add sal,t if necessary, freshly ground white pepper and a pinch of Cayenne, if using.

Serve sprinkled with snipped chives.

                                            POTATO AND COURGETTE SOUP

A Delicious Soup from the Aegean Sea

This is a soup of the Cyclades, made with very few ingredients.  It is, really, a full meal.

2 medium-sized courgettes, cubed

2 large potatoes, peeled and cubed

2 tender stalks celery, trimmed and finely chopped

2 tbsp margarine

1½ litre (6 cups) tasty vegetable or chicken stock

1 sprig of dill

Tyravloulo:*

1/2  cup bland kasseri or graviera from Crete or Naxos, grated
1/2 cup kefalotyri or San Mihalis or Pekorino, grated 

3 - 4 egg yolks

Salt and freshly ground pepper

Grated nutmeg

Sauté the vegetables in butter or margarine, for 10 minutes, over very low heat.

Pour in the stock, add the dill and simmer gently until the vegetables are cooked but not mushy. Discard the dill sprig.

Beat the egg yolks with the cheese.  Gradually, add about 500 ml (2 cups) of  hot  soup liquid into the egg and cheese mixture, whipping constantly until well combined and quite hot.   Pour it back into the soup and swirl the saucepan.  Place the saucepan over light heat, and keep it uncovered.   Don’t let it come to the boil!   Taste and add salt, if necessary, freshly ground pepper and grated nutmeg.  Serve garnished with a sprig of dill or chopped parsley


*"Tyravgoulo" is the name that has been given to a thickener for soups and other dishes, used, mainly, in the Cyclades.   The preparation  resembles avgolemono, but the taste is completely different.
  

                                                     CHICKEN WITH CREAM

                                                     

A Tasty Dish that All Enjoy

                             

One could alternately, use chicken breasts for this dish, being careful not to overcook, to prevent them from becoming tough.

1 kg (2 lb) chicken legs, skinned, boned and cut into bite-sized pieces

Plain flour mixed with

Salt and pepper and

½ tsp ginger powder

A little nutmeg, about ¼ tsp

2 tbsp olive oil

1 tbsp clarified butter

1 onion. grated

3 spring onions, trimmed and sliced

1-2 cloves garlic, chopped

2 sweet red peppers, sliced, seeds removed

62.5 ml (1/4 cup) sweet wine (Mavrodaphne or Samos wine)

375 ml (1 1/2  cup) tasty, hot chicken stock or more

250 ml (1 cup) cream

2 tbsp parsley, finely chopped

Roll the chicken pieces in seasoned flour, shaking off the excess, and sauté in the olive oil and butter until golden.   Remove with a slotted spoon and set aside. 

Discard all, but one tablespoon of the olive oil and butter mixture, add the onions, red peppers and garlic and sauté  until the onions are translucent.      

Return the chicken to the saucepan with the vegetables, pour in the wine and simmer for 3-4 minutes  so that the alcohol evaporates.  Add the hot chicken stock and simmer about 15-20 minutes or until the chicken is thoroughly cooked and tender.    

Then pour in the cream, taste and season with salt, if necessary, pepper and nutmeg.  Finally, stir in the chopped parsley.   Serve with steamed, buttered rice or pasta or mashed potatoes. 

                                        PSEUDO SWEET AND SOUR CHICKEN

A Delicious and Inexpensive Dish

We call the dish "pseudo" because the original Chinese recipe requires the chicken to be fried in a light batter and to be masked with sweet and sour sauce, just before serving.

750 to 1 kg (1½ to 2 lb) chicken breasts cut into cubes, sautéed in corn oil for 3 minutes on each side and sprinkled with salt and freshly ground pepper

1 tbsp grated fresh ginger

3 cloves garlic, peeled and thinly sliced

2 tbsp corn oil

One 567 g (an ample 1 lb 2 oz) tin pineapple slices in light syrup

Sweet and Sour Sauce:

¼ cup sugar

¼ cup brown sugar

2 tbsp vinegar or according to taste

83.3 ml (1/3 cup) tomato ketchup

62.5 ml (¼ cup) soy sauce

62.5 ml (¼ cup) glucose syrup

250 ml (1 cup) or more hot water

(Mix all the ingredients until well combined together)

Vegetables:

4 onions, peeled and quartered

2 red peppers, seeds removed, sliced, each slice halved

2 yellow peppers, seeds removed, sliced, each slice halved

2 orange peppers, seeds removed, sliced, each slice halved

1 green pepper, seeds removed, sliced, each slice halved

Salt, freshly ground black pepper and

¼ tsp Cayenne pepper

A few drops sesame oil

6 slices pineapple cut into small pieces

Sauté the grated ginger and garlic in corn oil, until soft.    Add the vegetables to the saucepan and cook, stirring, for a few minutes.    Add the sautéed chicken pieces, then pour in the sweet and sour liquid mixture, cover the saucepan and simmer until the vegetables and chicken and tender.

Taste and add salt, if necessary, pepper, Cayenne pepper and a little sesame oil for the aroma.   Also, add the pineapple pieces and simmer for 4 minutes more.   Serve over fried rice.

                                                            CHICKPEA CURRY

A Favourite Curry Dish

Warm Chapattis Ready to Serve 

This is a dish that I loved when we lived in India and Pakistan, so many years ago.

500 g (1 lb) skinned chickpeas, soaked overnight, then boiled in

Chicken stock with
1 slice of  peeled fresh ginger and
1/2  green chilli pepper

Sauce:

4 onions grated

4 cloves garlic minced

1 tsp ghee or olive oil

2 tsp hot curry powder

1 tsp turmeric

1 tsp cumin

1 tsp ground coriander

1 tsp cinnamon

2 tbsp tomato paste

500 g (1 lb) one tin tomato juice

2 cups of leftover, chopped, roast chicken or meat would make this a perfectly balanced meal.  ( I prefer it without the meat)

Salt and freshly ground black pepper

Cayenne pepper to taste (¼ - ½ tsp), optional

Sauté the onions and garlic with a little water and ghee or olive oil, until the onions are soft, and the liquid evaporates.  Add the five spices and stir-fry until the whole kitchen is filled with their aroma.   Stir in the tomato paste and cook for 2-3 minutes.  Pour in the tomato juice and cook, gently, until the sauce is thick. Blend with a rod blender until smooth.

Spoon the strained chickpeas (and the meat or chicken, if using) into the sauce.   Add a little of the stock that the chickpeas

                                                    PUMPKIN CHUTNEY

A Wonderful Winter Vegetable

Ready to Enjoy

This is a delicious chutney, with a lovely colour.

1 kg (2 lb) pumpkin, peeled, de-seeded and cubed

2 cloves garlic

One 5 cm (2 inches) piece peeled ginger

300 g (1½ cup) sugar

375 ml (1½ cup) vinegar

1/8 - ½ tsp Cayenne pepper

½ cup golden raisins

Blend the garlic with ginger and 125 ml (½ cup) vinegar together until smooth.

Bring the remaining vinegar with the sugar to the boil, until the sugar melts.   Add the blended mixture and all the other ingredients, except the raisins, and simmer gently for 1 to 1½ hours, until thick, stirring occasionally at first and more frequently as it thickens. 

Add the raisins and cook for 5 minutes more.  Pour into sterilized jars, cover and store.

                                       GREEN APPLE AND RED ONION RELISH

Red Onions

Green Apple and Red Onion Relish

This lovely, chunky relish is delicious served with baked ham, roast pork and cheese.

1 tbsp 4-spice mixture* (please see recipe below)

1 kg (2 lb) green apples, peeled, cored, diced and drenched in

The juice on one lemon

1 kg (2 lb) onions, peeled and finely chopped

2 garlic cloves, minced

500 g (1 lb) brown sugar

500 ml (2 cups) good quality vinegar

Salt to taste

¼ tsp Cayenne pepper or

1 chili pepper finely chopped

300 g (10 oz) sultanas, stems removed

The grated rind of 1 lemon

Stir the spices in a saucepan, over low heat, until they release their aroma.   Add all the other ingredients, except the sultanas and grated lemon rind.   Simmer very gently for 15 minutes until the apples and onions are soft. 

Add the sultanas and lemon rind and cook very, very gently, stirring occasionally, until the mixture is of a thick consistency, like jam.   Discard the chili pepper, if using.   Pour the scalding relish into sterilized jars and cover.

*4-spice mixture:

1 tbsp freshly ground black pepper

½ tbsp cinnamon powder

½ tbsp cloves powder

½ tbsp grated nutmeg

                                                   HAZELNUT MERINGUES

Corylus Avellana

Small Hazelnut Meringues

When I was a child, my favourite dessert were meringues filled with strawberry coulis, my family prefer these delicious, bite-sized hazelnut meringues.


6 egg whites

A pinch of salt

400 g (2 cups) sugar

1 cup roasted hazelnuts, finely ground

Beat the egg whites with a pinch of salt to the soft peak stage then, add the sugar by the spoonful, beating well after each addition until well incorporated.   Gently fold in the hazel nuts.

Line a baking tin with baking parchment and sprinkle with cornflour.  Place coffee spoonfuls of the meringue mixture, fairly apart and bake in an oven preheated to 110 C  for 1 hour 20 minutes or until the meringues are firm but not coloured.  

FRIDAY THE 13TH

A Fusion of the Eiffel Tower and the Symbol of Peace
Peace for Paris Symbol by Jean Julien 

Marianne in Mourning 

A B.B.C Map of Paris Showing the Sites of the Disaster

On the evening of Friday the 13^th November 2015, a series of coordinated terrorist attacks took place in Paris, by the cowardly, barbarian savages of ISIS, leaving 129 dead, 350 wounded, 99 of whom are in critical condition.

The whole civilized world is deeply shocked and grieved but also intensely furious with this incredible carnage that took place in Paris the City of Light, Liberty, Culture and Peace.   “A Friday the 13^th never to be forgotten” as my Parisian friend Michele said.

Let us all declare:  "NOUS SOMMES TOUS PARIS".

                                                   

          

In Remembrance of the Innocent Victims and Faith and Hope for Better Days

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Here are few recipes with leftovers to mark the times.

                          PASTITSIO WITH LEFTOVER MINCED MEAT SAUCE

A Delicious Dish to Feed Large Hungry Families

The traditional Baked Macaroni recipe, published in one of the very first posts of this blog, is prepared with 1 kg (2 lb) minced meat.   In the recipe, given below, one could add any vegetables available to replenish the amount of leftover minced meat.  Multi-coloured, sliced sweet peppers are a very attractive and tasty addition.  Also, try adding sautéed mushrooms, quite delicious.

500 g (1 lb) thick macaroni (No 2) boiled according to the instructions on the package, strained and sprinkled with olive oil

250 g (½ lb) leftover minced meat sauce (please see recipe below)*

2 medium sized round aubergines, peeled, diced and sautéed

150 g (5 oz) kasseri or cheddar or gouda, grated

150 g (5 oz) San Mihalis or kefaliotyri or Parmesan or pecorino, grated

Béchamel Sauce:

5 tbsp butter, cubed

5 tbsp cornflour

1 bay leaf

1250-1500 ml (5-6 cups) equal amounts of hot milk and chicken stock

Salt and freshly ground black pepper to taste

Freshly grated nutmeg

2 tbsp Greek yogurt
The pulp of 2 roasted aubergines

4 medium-sized eggs, whites whipped to soft peaks with a pinch of salt

Preheat the oven to 180 C (350 F).   Also grease a large oval baking dish with butter and sprinkle with dried bread crumbs.

Bring the minced meat sauce to the boil, stir in the sautéed aubergines, cook for about two minutes.   Pour the sauce over the macaroni and sprinkle with half the amount of soft and hard cheese

Meanwhile, roast two aubergines until soft.  Be careful not to allow the skin to char so as to prevent a smoky flavour.  Holding each aubergine from the stem, peel it and remove any possible seeds.  Blend the aubergines until smooth and sprinkle with a little salt.

Prepare the béchamel sauce.   Melt the butter, add the bay leaf, sift the cornflour over, and cook, stirring for 3-4 minutes.   Pour the hot milk and chicken stock gradually over, mixing very well after each addition.   Allow the sauce to simmer for 3-4 minutes each time.   Remove from the stove, stir in the aubergine pulp and sprinkle with the remaining cheese.   Taste and add more salt, if necessary, freshly ground black pepper and grated nutmeg.   Mix the egg yolks with the yogurt until creamy and stir into the sauce.   Finally, discard the bay leaf and fold the whipped egg whites, gently, into the béchamel.  

Add about 3 ladlefuls of sauce over the macaroni, mix everything well together and spoon the mixture into the prepared baking dish.  Level the surface and cover evenly with the remaining  béchamel sauce.   Bake, in the preheated oven for about 40 minutes or until the pastitsio is puffed and golden.   Serve with a large green salad.

*Minced meat sauce:

1 kg (2 lb) minced beef

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

4 rashers of lean bacon, fat discarded, cubed

Salt and pepper to taste

80 ml (1/3 cup) brandy,

250 ml (1 cup) white wine

3 ripe tomatoes, halved, deseeded and grated, skins discarded

1 tsp sugar or more

1/8 tsp nutmeg

1/8 tsp Cayenne pepper, optional

Salt and pepper to taste

½ cup parsley chopped, optional

Sauté the onions, carrots and bacon in olive oil until the onions are transparent.  Add the minced beef and cook for 10-12 minutes, stirring until well browned.  Sprinkle with salt, pepper, nutmeg and Cayenne pepper (if using), add the brandy and stir well for a moment or two.  Pour in the wine and cook 5 minutes more until the alcohol evaporates.   Then add the grated tomatoes, sugar and enough hot water to barely cover.   Simmer until the meat is cooked and almost dry, about 30 minutes, Taste and add salt, pepper and sugar, if necessary, sprinkle with parsley, if using, and set aside.

Serve the Pastitsio with a Large Salad

                                                  COURGETTES PATTIES

Courgettes Ready to Pick

These patties are made with leftover courgettes, boiled for a salad on the previous day.

1 kg (2 lb) boiled courgettes, sliced, strained and with the help of a kitchen towel pressed until as much liquid as possible is squeezed out

60 g (2 oz) kasseri or Cheddar or gouda, grated

60 g (2 oz) feta, crumbled

Salt and freshly ground black pepper

1 cup parsley, chopped

3-4 mint leaves, finely chopped

1 tbsp dill, finely chopped

Béchamel sauce:

2 tbsp butter, cubed

2 tbsp plain flour

1 bay leaf

500 ml (2 cups) or more hot milk

2-3 tbsp dried bread crumbs

2 middle-sized eggs

1 cup flour mixed with

2 tbsp dried bread crumbs

A little olive oil to brush the baking parchment

First prepare the sauce.  Melt the butter, add the bay leaf, sift in the flour and stir vigorously, cooking for 5-6 minutes to prevent the taste of raw flour.  Then add the hot milk in portions, stirring after each addition until the sauce is thick and smooth.  Set aside to cool.

Blend all the ingredients together, cover and refrigerate for 1 hour, at least.   Shape into  patties, roll in the flour and dried bread crumb mixture and place on a roasting tin, lined with baking parchment brushed with olive oil.   Also, brush the top of the patties with olive oil and bake in an oven preheated to 180 C (350 F) for 20 -25 minutes.

   

                      SPAGHETTI WITH BROCCOLI AND SMOKED SALMON

Ready to Enjoy

If you have a few leftover boiled vegetables like broccoli or spinach or courgettes or peas

 and a few slices of smoked salmon you can serve a delicious gourmet dish, that will be greatly appreciated.

500 g spaghetti boiled in tasty vegetable stock, according to the package instructions

A little olive oil to sprinkle over the spaghetti

150 g (5 oz) boiled broccoli florets or other vegetables and sautéed in little butter

2 tbsp butter

2-3 tbsp cornflour

1 bay leaf

500 ml (2 cups) or a little more hot stock, in which the spaghetti was boiled

250 ml (1 cup) cream, low fat if preferred

Salt and freshly ground black pepper

2-3 slices of smoked salmon, cut into smaller pieces

2 tbsp dill, thickly chopped

1 tsp red pepper coarsely ground
A bowl of grated San Mihalis or Parmesan (optional)

Sprinkle the spaghetti with olive oil and swirl and cover the saucepan to keep the spaghetti hot.

Meanwhile, prepare the sauce.   Melt butter over low heat, add the bay leaf and sift the cornflour over.   Stir and cook for 4-5 minutes, and progressively pour in the hot stock, stirring very well after each addition, until the sauce thickens and bubbles. Discard the bay leaf, pour in the cream and mix until very well combined.  Taste the sauce and add a little salt, if necessary, and freshly ground black pepper.

Just before serving, add the hot sautéed broccoli to the spaghetti and mask with the sauce.  Finally, place the smoked salmon over and sprinkle with chopped dill.   Serve on an attractive hot dish and sprinkle with coarsely ground red pepper.  Pass the grated cheese around, if using.

To honour the French, after the recent dramatic atrocities in Paris, I wish to give you, below, the recipes for a dish and a dessert of the Classical French Cuisine, which my husband and I used to enjoy for special occasions, so many years ago.

                                            CHATEAUBRIAND WITH SAUCE BEARNAISE

This Sublime Dish was Invented by Montmirail Chef  to Vicomte Chateaubriand

This is really a celebration dish for two, which is the epitome of French Cooking.   Accompany it with an excellent red wine, St. Emillion perhaps?

Chateaubriand:

750 g (1 lb 5 oz) centre cut beef fillet, trimmed and wrapped tightly in cling film, sides twisted and refrigerated for 24 hours.   Then remove the cling film and marinate for two hours in:

2 tbsp olive oil and

Freshly ground black pepper

Salt and freshly ground black pepper

1 tbsp clarified butter* (Please see below)

60 g (2 oz) butter

Sauce Béarnaise:

2 tbsp tarragon vinegar

1 tsp peppercorns

1 small shallot or onion finely sliced

60 ml (2 fl oz) white wine

4 egg yolks

Lemon juice to taste (¼ lemon)

210 g (7 oz) melted butter

Salt and freshly ground black pepper

2-3 tbsp fresh tarragon, chopped

While the fillet is marinating, prepare the sauce.   Place the vinegar, peppercorns, shallot or onions and wine, in a small saucepan and bring to the boil.  Simmer very gently until the liquid has reduced by half.    

Discard the peppercorns and onions and pour the liquid into a bowl.   Add the egg yolks and whisk thoroughly, then add a little lemon juice.   Place the bowl over simmering water and whisk until the sauce thickens and is light in colour.  Gradually add the butter whisking constantly.   Season with salt and pepper, taste and adjust accordingly with more salt, pepper and lemon juice, if necessary  Stir in the chopped fresh tarragon leaves.  Turn off the heat, cover the Béarnaise with cling film to prevent a skin from forming and leave it in the bowl, over the hot water, until ready to use.

Preheat the oven to 200 C (400 F).  And heat a large, ovenproof frying pan, add the marinated meat and seal all over until well browned.  Sprinkle with salt and pepper, drench with clarified butter and roast in the oven for 15-20 minutes or until roasted to taste, please see below**.  Remove from the oven and allow it to rest for 15 minutes before slicing.

Serve with Béarnaise sauce and the vegetables of your choice. 

*Clarified Butter:

Place 60 g (2 oz) butter in a small saucepan and melt slowly over low heat without letting it brown.   Remove from the heat and skim off the foam.  Spoon the clear butter into a bowl and set aside and  discard the milky solids at the bottom of the pan.

** Roasting time

For:

Rare: 6-8 minutes

Medium rare: 10-12 minutes

Medium: 14-16 minutes

Well done 18-22 minutes

                                                        CREPES SUZETTE

                     

Crepes Ready to be Masked in Suzette Sauce

Crepes Suzette in a Chafing Dish

Crepes Suzette in Flames

Bon Appetit!

Apparently, crepes Suzette were named in honour of the French actress Suzanne Reichenberg (1893-1024) who worked professionally under the name of Suzette.  This wonderful desert was, already, a well-known specialty by the end of the 19^th century.

150 g (5 oz) plain flour

2 tbsp sugar

4 medium-sized eggs

312.5 ml (1¼ cup) milk

3 tbsp Grand Marnier

1½ tbsp butter melted and cooled

3 tbsp clarified butter

Sauce Suzette:

6 cubes sugar, separated

1 large lemon

1-2 oranges, the juice (about 6 tbsp)

120 g (4 oz) butter

1 scant tbsp sugar

1 tbsp Grand Marnier mixed with

2 tbsp brandy or rum

Garnish:
Thickly grated orange rind, optional

For the crepes, blend the first 6 ingredients together and pour the batter into a bowl, cover and refrigerate for at least 2 hours.

Heat a small frying pan. Slightly grease the bottom and sides with clarified butter.  Stir the pancake batter with a whisk.  Pour a small ladleful (about 2 tbsp) of batter into the hot frying pan and swirl  to cover the bottom.  Tilt the pan over the bowl and pour off the excess batter, as the crepes should be paper thin.  Flip over and cook the other side of the pancake until slightly browned around the edges.   Continue frying until all the pancakes are cooked.   Cool and stack them on a plate.

To make the sauce, rub 3 sugar cubes over the lemon so as the cubes be saturated with the oils and aroma of the rind.  Repeat the same procedure with the remaining sugar cubes over the orange/oranges so that they are soaked with the aroma.   Also, squeeze the oranges.  Then dissolve the sugar cubes into the orange juice and set aside.   Cream the butter with the scant tbsp of sugar, until light and smooth. Cover and refrigerate.

When ready to serve, bring a trolley with a burner and a chaffing dish into the dining room.  Also, place the plate with the stacked pancakes, the butter and sugar mixture and the alcohol on the trolley.

Warm the creamed butter in the pan, so that the butter melts, without burning.  Add the orange juice mixture and stir and cook until reduced to 6 tablespoons.  With a fork, lay a pancake into the sauce, flip it over and fold it in half, and in half again to form a triangle.  Push it at the side of the pan.  Repeat the procedure with the remaining pancakes and arrange them in overlapping rows, as they are sauced.   Then pour the Grand Marnier mixture over.  Flambé the sauce and move the chafing pan backwards and forwards to warm the crepes over the heat until the flames die out.  Spoon the sauce over the crepes and serve at once, garnished with grated orange rind, if using.

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