This recipe goes really well as a dessert to follow the Chicken Paillard.
Stick of butter at room temperature for greasing your dishes.
4 eggs
3/4 cup of whole milk
3/4 cup of heavy cream
1 tablespoon of vanilla
1 tsp of lemon zest
1/2 cup of sugar
4 slices of a really crusty bread such as French from the bakery
2 cups of berries (fresh are the best however frozen can work)
Preheat oven to 350Degrees
Butter and sugar 6 ramekins or a 6 serving jumbo muffin tin is what I use.
In a bowl whisk the first six ingredients together. Combine well and let settle so there air bubbles come to the top.
Tear the bread into pieces and combine with the egg mixture. Equally divide the berries into the six dishes and top with the bread mixture. Press down gently so they are packed evenly. Sprinkle with sugar and then refrigerate for 15-20 minutes this gives the bread time to soak up the egg mixture.
Bake in the center of the oven for 25 minutes. The tops should be golden brown when they are finished cooking. Remove and allow to cool slightly.
Make Lemon Fondant to drizzle over the top.
2 cups of powdered sugar
2 tablespoons of water
2 lemons zested and juiced
Whisk ingredients together .
Once the puddings have cooled slightly carefully turn upside down on a plate. Drizzle the Fondant over the top and top with extra berries.
Quickly get a fork and enjoy:)
Tuesday, October 28, 2008
Chicken Paillard
This may be my new favorite meal. I made this recently for a meal with the Kaemingks , Sarah and Justin. Now Sarah says she wants the recipe so here goes.
4 boneless skinless chicken breasts
1 cup of flour
4 eggs, beaten
2 cups bread crumbs (I prefer panko)
salt and pepper to your liking
2 tablespoons of olive oil
Place each chicken breast in between two pieces of plastic wrap and use a meat tenderizer to flatten them out. You want them to be fairly thin. When I make it it turns out to be just about as big as a dinner plate. Then coat the chicken first in flour than eggs than the bread crumbs. Sometimes this can be confusing for people however if you flour them first it helps the egg stick better. Heat a pan or griddle to medium high heat and cook for about 2 minutes on each side.(This is where the olive oil comes in it hellps the chicken to not stick)
Now the finishing touch is to make the salad for the top.
2 heads of bib lettuce
1 package of cherry tomatoes
1/2 cup of parmesan cheese
lemon wedges
Parmesan Dressing
2 egg yolks
2 cloves of garlic
2 lemons (juiced)
1/4 cup of parmesan cheese
2 anchovies (if you want it adds the saltyness)
1/2 cup of olive oil
To blend this I use a blender. Mix all of the ingredients except olive oil. When well incorporated turn blender on and drizzle in the olive oil slowly so it doesn't separate.
This meal is amazing and healthy.
4 boneless skinless chicken breasts
1 cup of flour
4 eggs, beaten
2 cups bread crumbs (I prefer panko)
salt and pepper to your liking
2 tablespoons of olive oil
Place each chicken breast in between two pieces of plastic wrap and use a meat tenderizer to flatten them out. You want them to be fairly thin. When I make it it turns out to be just about as big as a dinner plate. Then coat the chicken first in flour than eggs than the bread crumbs. Sometimes this can be confusing for people however if you flour them first it helps the egg stick better. Heat a pan or griddle to medium high heat and cook for about 2 minutes on each side.(This is where the olive oil comes in it hellps the chicken to not stick)
Now the finishing touch is to make the salad for the top.
2 heads of bib lettuce
1 package of cherry tomatoes
1/2 cup of parmesan cheese
lemon wedges
Parmesan Dressing
2 egg yolks
2 cloves of garlic
2 lemons (juiced)
1/4 cup of parmesan cheese
2 anchovies (if you want it adds the saltyness)
1/2 cup of olive oil
To blend this I use a blender. Mix all of the ingredients except olive oil. When well incorporated turn blender on and drizzle in the olive oil slowly so it doesn't separate.
This meal is amazing and healthy.
Saturday, October 18, 2008
Apple Crisp
This recipe is super easy, fairly healthy and very tasty.
6 Medium Apples skinned, cored and sliced
Topping
1/2 Cup Oatmeal
1/4 Cup of Brown Sugar
1/4 Cup of Flour
6 Tablespoons Butter
Use a fork to mash this all together it should form a crumbly mixture.
Preheat oven to 375 degrees. Butter a 9x13 glass baking dish. Place sliced apples in the bottom of the pan. Top with topping and place in the oven for 30 minutes.
Top with a big scoop of your favorite vanilla ice cream while its still warm for a yummy treat:)
6 Medium Apples skinned, cored and sliced
Topping
1/2 Cup Oatmeal
1/4 Cup of Brown Sugar
1/4 Cup of Flour
6 Tablespoons Butter
Use a fork to mash this all together it should form a crumbly mixture.
Preheat oven to 375 degrees. Butter a 9x13 glass baking dish. Place sliced apples in the bottom of the pan. Top with topping and place in the oven for 30 minutes.
Top with a big scoop of your favorite vanilla ice cream while its still warm for a yummy treat:)
Pumpkin Cookie Cutter Cookies
These are easy and fun to do with kids try them out...
3/4 Cup of Butter
1/2 Cup of Brown Sugar
1/2 Cup of Canned Pumpkin Pie (the kind that has the spices in it already)
1 Egg Yolk
1 Tsp Vanilla
1 Pinch of Salt
2 1/4 Cup of Flour
Mix it all together and refrigerate for 30minutes. Preheat oven to 350 degrees. Roll dough out 1/8 of inch and use whatever cookie cutter you like. Bake for 8-10 minutes.
You have the option of frosting these if you like. You can use a store bought frosting but I would use a homemade cream cheese variety. The recipe is as follows.
Homemade Cream Cheese Frosting
4 ounces of Cream Cheese
1/2 to 1 Tsp of Vanilla
2 1/4 Cups of Powdered sugar
Have Fun They Are Yummy
3/4 Cup of Butter
1/2 Cup of Brown Sugar
1/2 Cup of Canned Pumpkin Pie (the kind that has the spices in it already)
1 Egg Yolk
1 Tsp Vanilla
1 Pinch of Salt
2 1/4 Cup of Flour
Mix it all together and refrigerate for 30minutes. Preheat oven to 350 degrees. Roll dough out 1/8 of inch and use whatever cookie cutter you like. Bake for 8-10 minutes.
You have the option of frosting these if you like. You can use a store bought frosting but I would use a homemade cream cheese variety. The recipe is as follows.
Homemade Cream Cheese Frosting
4 ounces of Cream Cheese
1/2 to 1 Tsp of Vanilla
2 1/4 Cups of Powdered sugar
Have Fun They Are Yummy
Angry Bluberry Recipes.
As some of you know I have started my own catering service called The Angry Blueberry. Recently I have been sharing and creating a lot of new recipes. I thought this would be a good way to share them with my family and friends. From time to time I will share some of my friends recipes as well with their permission. Hope you enjoy, let me know if I can post a certain recipe.
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