Recipezaar: French,Wedding recipes

THE REALLY GOOD FOOD COOK BOOK'S Celestial Cream

Wed, 29 Aug 2001 12:40:57 -0400

This Celestial Cream is a hands-down crowd-pleaser! I'd stack this one up against any dessert you can name. It's a light and creamy dessert to grace a dinner party, a Holiday feast or your family meal. -- posted by Sandra Silver

Buttercream Frosting - Semi Classic

Thu, 15 Nov 2001 11:51:50 -0500

. -- posted by Steve_G

Veal Scaloppine With Marsala For Two

Mon, 11 Mar 2002 15:53:39 -0500

A very romantic dinner for two. Serve a green salad and a nice crusty bread. Have a great evening! -- posted by MizzNezz

Cherry Cream Parfaits

Thu, 14 Mar 2002 21:52:51 -0500

Lovely looking, heavenly tasting. Give one of these and a spoon to a kid and watch the fun! -- posted by MizzNezz

Frozen Mud Pie

Thu, 14 Mar 2002 21:53:51 -0500

This looks like you spent hours in the kitchen. It'll make a great impression. Very good! -- posted by MizzNezz

Blackberry Soup With Peaches

Tue, 02 Apr 2002 15:38:17 -0500

A very nice alternative to those rich desserts. This is elegant and also good for you! -- posted by MizzNezz

Scallop Saute

Tue, 16 Apr 2002 11:59:00 -0400

This is SO easy, and very good. I just pile this on a plate and add a side , and a small salad. -- posted by JerriLea

Buttery Baked Chicken

Thu, 18 Apr 2002 19:47:17 -0400

This chicken makes a scrumptious sauce while it bakes. Perfect for a dinner party. Top it with toasted almonds for for a real treat. -- posted by MizzNezz

Crab Quiche

Mon, 22 Apr 2002 16:21:58 -0400

I use the imitation crab in this one, because it holds up better, and still has a teriffic crab taste. -- posted by MizzNezz

Orange Chicken For Two

Sun, 28 Apr 2002 18:23:50 -0400

A lovely dinner for you and someone special. -- posted by MizzNezz

Almond Cream With Fruit

Tue, 25 Jun 2002 22:24:51 -0400

Elegant, but so easy dessert. -- posted by MizzNezz

Chicken With Shrimp Scampi

Wed, 26 Jun 2002 19:45:42 -0400

This dinner is a double delight. The chicken and shrimp make a very classy dish. So easy! -- posted by MizzNezz

Basil Cream Chicken

Sun, 30 Jun 2002 17:56:32 -0400

This is the easiest and one of the most impressive chicken dishes I make. Serve with grated parmesan at the table. -- posted by MizzNezz

Brandy Cream Shrimp

Fri, 09 Aug 2002 00:13:29 -0400

Very elegant, very good! This is an easy recipe for a romantic dinner. You could also put the shrimp on picks for an appetizer. -- posted by MizzNezz

Smoked Salmon Pate

Fri, 20 Sep 2002 23:20:54 -0400

This is an excellent pate, the recipe is easy to double or halve and is very quick to make! It is rich but over the years that I have made this, I already cut back on the amount of butter from the original recipe! -- posted by Pets'R'us

Rose Petals, Stuffed and Dribbled With White Chocolate

Tue, 29 Oct 2002 22:27:09 -0500

. -- posted by Mimi Bobeck

French Buttercream Frosting

Sat, 28 Dec 2002 20:03:08 -0500

A very rich, light icing. Once you use this style of buttercream icing, you will never go back to the old standard. -- posted by Leta

Easy Basic Chocolate Mousse

Mon, 13 Jan 2003 20:04:25 -0500

This basic mousse can be served in a bittersweet chocolate cup for that elegant dessert. It can also be used as cake filling with the ease of increasing the quantity. -- posted by Gingerbee

Basic Mousse from Fruit Preserves

Mon, 13 Jan 2003 20:04:35 -0500

There are a potpourri of mousses for cakes and dessert...This is a basic fruit preserve mousse..sinfully delicious and easy as pie! As a matter fill a pie shell with it and top with whipped cream and chocolate shavings for a light yummy change of desserts. -- posted by Gingerbee

Chocolate Fondant

Wed, 26 Feb 2003 20:05:10 -0500

. -- posted by Mimi Bobeck

Brioche with Chocolate Centres

Fri, 04 Apr 2003 20:17:15 -0500

This is a really delicious and different sweet bread. You'll feel like you are eating something from a classy french bakery. Simple and delicious. Worth the extra effort. Prep time doesn't include time for dough to double in size. Recipe was discovered in Donna Hay's "dining" cookbook -- posted by KitchenManiac

Coconut Chocolate Tarts

Fri, 04 Apr 2003 20:18:14 -0500

Cute little individual tarts that are decadent tasting. From Donna Hay's Food Fast Cookbook -- posted by KitchenManiac

Filet Mignon With Mushroom-Wine Sauce - Light Version Weight Wat

Tue, 08 Jul 2003 20:05:52 -0400

This is a diet recipe. I know it's not as low in calories like a salad - but its is High on Flavour and low calorie than other versions of this classic recipe. -- posted by Mimi Bobeck

My Friend the Friand

Mon, 11 Aug 2003 20:02:39 -0400

The friand is a small, moist, dense, rich almondy cake. It is truly awesome. I can never stop at just one. I like to eat it fresh out of the oven, with a tablespoon of fresh cream. Wonderful. If you feel like a treat, add some fresh strawberries with the cream :). From Simple Food by Jill Dupleix -- posted by KitchenManiac

freedom fruit tart

Thu, 28 Aug 2003 20:00:46 -0400

definitely make this if you want to impress someone. not too hard to make - most of the instructions are about folding and cutting the dough. the center is a quick- no cook creamy filling. -- posted by kleigh83

Sourdough popovers and why they pop

Tue, 28 Oct 2003 20:00:33 -0500

The bread flour has a high protein content which gives a nice brown color to the popovers, it also has a high gluten content for exceptional rasing characteristics. The egg whites stiffen the texture to help resist shrinkage. Putting the mixture in a hot sprayed pan on a low shelf with rising temperature all assist in elevating the rise. The spoiled milk gives the flavor of sour dough -- posted by Jack Frazier

Coquilles St. Jacques

Sat, 10 Jan 2004 19:59:59 -0500

Coquilles is French for scallop. Fresh crab meat was added for another layer of flavor in this recipe. This is from my Southern Living cookbook. -- posted by southern chef in louisiana

Chicken Cordon Bleu

Sun, 25 Jan 2004 20:01:36 -0500

This recipe is a creation I made by fooling around in the kitchen one night. I have tried many different versions of this recipe in restaurants, and this recipe blows them all away. If you enjoy the sensual tastes of French cuisine, you will enjoy this recipe. The previous posting of this recipe used a higher content of salt. I have reduced the salt content quite a bit. This newer version of this recipe will indulge your taste buds. Enjoy, and please provide feedback on what you thought of this recipe. Thanks! -- posted by Kenneth Dixon

Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn)

Tue, 10 Feb 2004 20:00:12 -0500

This recipe is taken from the cookbook Great Cooking with Country Inn Chefs. I grew up in Granville and had this dish at the beautiful and historic Buxton Inn when I was only four years old, and I never forgot it. It's quite a classy meal, one that would work perfectly for a romantic or holiday dinner. You must serve it in scallop shells for the ultimate effect! I was so excited to find this recipe. Haven't made it yet, so if you beat me to it, let me know how it is! Cooking times are just a guess. (Scallop shells can be found in kitchen supply shops. Can be served as an appetizer or as a main dish.) -- posted by Donna Reed

French Chocolate Cake

Tue, 11 May 2004 19:59:56 -0400

This is a very dense, pudding-like cake with a really chocolaty flavor. This is just great with a big spoon of whipped or even sour cream too. -- posted by MizEmerilLagasse

Lacy Cafe Florentines

Wed, 20 Apr 2005 15:46:41 -0400

These are very sophisticated cookies, especially when you serve them with fresh fruit or ice cream. If the cookies harden before you get a chance to shape them, put them back in the oven for about 30 seconds to soften them up a bit. If you like, you can drizzle the finished cookies with melted white chocolate! From Cooking with Caprial, American Bistro Fare! Accredited to Austrian bakers, but with origins in Italy, this recipe is popular in the New England and the Mid Atlantic region, where many Italians live! -- posted by Sharon123

Gourmet Salad (Salade Gourmande)

Fri, 05 Aug 2005 11:20:15 -0400

A recipe by French three-star chef Michel Guérard, this is a luxurious and delicious salad that exists in a number of varieties on three-star restaurants all over France and elsewhere. -- posted by André Grisell

Escargots in Herbed Cream

Mon, 12 Dec 2005 16:50:06 -0500

These little aphrodisiacs are drowning in a perfectly herbed cream sauce tucked inside a pastry bowl. Romantic and attractive - perfect for Valentine's Day or a romantic evening. The snails can also be simply served with a warm baguette instead of in the puff pastry shells. The best snails for this dish are the vineyard snail (Helix Pomatia) or the "White Snail" (Helix Lucorum, but other varieties will work as well. MAKE AHEAD: Recipe can be made 1 hour in advance and gently reheated. WINE: A white Burgundy will match the richness of the creamy sauce in this dish. Such as a Meursault 2002 Chartron& Trebuchet or the Meursault-Perrieres 2001 Louis Latour, both are good pairings. A nice Sauvignon Blanc with depth, such as Lucien Crochet Sancerre Cuvee Prestige 1994 is an excellent choice if using Pernod. Recipe adapted from Burgundy Classics by Chantal Leroux. -- posted by NcMysteryShopper

Souffles De Crème (Cream Puffs)

Tue, 30 May 2006 14:22:22 -0400

This recipe is from a French cooking class I took about twenty-five years ago. I decided to post it now for Zaar World Tour II. -- posted by Deb's Recipes

Shaelese's Mock Hollandaise Sauce

Sat, 29 Jul 2006 14:59:26 -0400

This is one of my sister Shaelese's favorite foods. :-) We all love it over fresh steamed broccoli. It's different from most mock hollandaise sauces because it is made from cream cheese. It makes plain steamed veggies extra special. This has become a regular favorite at all holidays and special occasions in our family. Creamy goodness at its best! -- posted by akgrown

Les Trois Amoureux

Mon, 11 Sep 2006 19:53:08 -0400

This recipe came with the bottle of Chambord that I bought. -- posted by Charlotte J

Chocolate Raspberry Petit Fours

Sun, 08 Oct 2006 20:18:04 -0400

This one may have it, hands down! I am practically sure, my friend, Judy is going to decide that we should try all the Godiva DECADENT chocolate and raspberry recipes she has asked me to find. How much fun, and I get to lick the bowls. Ha! This is for a dinner party she is going to have in Nov. So we have enough time to make a few. Wow! Good thing she has a large family! Approximate times have been posted. It takes 2 hrs. and 30 minutes prep time, plus baking and cooling times. -- posted by Manami

Wildberry Summer Soup

Thu, 12 Apr 2007 21:31:58 -0400

This is an extremely refreshing desert. Perfect to be served on a hot summer day. I have yet to prepare this for someone who didn't beg me for the recipe... You will impress your guests with this! -- posted by Flavor VIsion

Tapenade Filled Palmiers

Mon, 08 Oct 2007 22:26:22 -0400

Posted here for safe-keeping because my daughter is considering a French theme for her wedding next year, and I'm searching for possible menu items. This is from the bhg website. -- posted by mailbelle

Tarragon Chicken Salad Mini Croissants

Mon, 08 Oct 2007 22:30:04 -0400

My daughter is considering a French theme for her wedding next year, so I'm posting possible menu items. This recipe is from bhg.com. -- posted by mailbelle

Angel Kiss

Thu, 03 Jan 2008 22:43:53 -0500

Angel Kiss is a wonderful surprise of a drink. Perfect for the holidays, you can make this for your guests and they'll think you are an expert bartender, and all with little effort! It's made with crème d'Yvette, which is a violet-flavored liqueur. -- posted by Annacia

Gorgonzola Canapes

Sun, 06 Jan 2008 21:05:35 -0500

These tasty morsels can be made ahead and even frozen to quickly serve company. From The Hors D'Oeuvre Book by C. Castle. -- posted by Vicki in CT

Chicken Cordon Bleu-The Easy Way

Mon, 11 Feb 2008 02:36:52 -0500

If you love the taste of restaurant style chicken cordon bleu and thought it was too hard to make...this recipe is for you! We make this frequently for company and it always gets rave reviews from everyone, including my 3 yr old! -- posted by ChaseNNJ

Triple Chocolate Petit Fours

Thu, 21 Feb 2008 01:07:07 -0500

The recipe as written uses chocolate sponge cake, simple syrup, chocolate frosting, and chocolate glaze. The chocolate sponge cake recipe that I used was found here on Recipezaar from Derf and I added some additional guidelines and tips. The chocolate glaze recipe is from AllRecipes.com. Feel free to use the basic outline of the recipe to create your own petit fours. Just use the basic components (sponge cake aka genoise, simple syrup, some sort of filling like frosting/jelly/buttercream/fruit curd, and glaze such as marzipan/fondant/ganache) and follow the assembly instructions given. You can add flavored liquor, coffee, etc to the simple syrup recipe (equal parts sugar and water) to give a little extra flavor. -- posted by Eat Your Vegetables!

Brulot Charentais - Angel's Flames - French Flambé Coffee

Mon, 12 May 2008 18:52:57 -0400

Our local and very dramatic end of meal coffee - La Flamme des Anges - Angels Flames or Brulot Charentais certainly provides for lively end of dinner conversation! The sumptuous combination of fine quality Cognac, rich brown coffee and dramatic blue flames provides a memorable end to a special evening. Whether you be celebrating Christmas, New Year, Easter or something more personal such as a birthday, anniversary or simply a special dinner, a Brulot Charentais can brighten up the occasion and turn it into something special. History of Brulot Charentais: Brulot Charentais is 3 centuries old! In times gone by, most people used to take a hot drink or infusion, before going to bed. In the Cognac area, many opted for a wine topped off with burning alcohol, which had the effect of producing 'mulled' wine. The flames symbolised 'festivity' either during or after a meal. For special occasions - baptisms, communions, marriages, birthdays, Christmas, Easter and the like, the Charentais wine farmers, would add a slug of neat Cognac, straight from the cask, to the surface. This Cognac, strong in alcohol, was set alight, reducing its strength and producing striking blue flames. Thus Brulot Charentais was born. The sugar in the saucer would soak up any 'stray drops' of Cognac which also combusted, and blended together, formed a liqueur rich in Cognac flavours. The coffees taste was transformed by combining with the sugar and Cognac. The coffee reaches drinking temperature due to the combustion. The recipe preserves the aroma and flavour of the Cognac, whilst reducing the strength (down to about 2 - 3 percent). Make your 'soirées' more festive with a cup of flaming Brulot Charentais! The recipe ingredients are for one person - please increase the quantities as necessary. Why not end your celebration the Charentais way? -- posted by French Tart

A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Wed, 14 May 2008 18:57:12 -0400

This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.) -- posted by French Tart

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Wed, 03 Sep 2008 23:44:18 -0400

Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable! -- posted by French Tart

Mint Zinfandel Sorbet

Tue, 25 Nov 2008 01:03:07 -0500

Another unique and sophisticated wine sorbet that would be an elegant addition to any special gathering. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Riesling Sorbet

Tue, 25 Nov 2008 01:03:44 -0500

An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Brie Cherry Pastry Cups

Tue, 02 Dec 2008 00:53:15 -0500

These appetizers are almost like a dessert. Recipe is from Taste of Home. -- posted by Lainey6605

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Old-Fashioned English Summer Berry Jelly and Ice Cream!

Mon, 06 Jul 2009 16:17:56 -0400

Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies English summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set. -- posted by French Tart

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes

Wed, 15 Jul 2009 10:58:51 -0400

A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations. -- posted by French Tart

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Elegant Tarragon and Tomato Butter Tea Sandwiches

Mon, 08 Feb 2010 09:56:30 -0500

These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter. -- posted by French Tart