RECIPE: REC: Whole Pumpkin Custards with Maple Syrup T&T

RECIPE:
I'm intrigued by it and can't wait to try it. I'll have to line up some "kitchen elves" to

help with putting the crepes together.

yep, balsamela = bechamel = white sauce smileys/smile.gif

 
dunno. constantina i know was getting very busy. mark in houston...

may have kept in touch.

why don't you post some of evelyn's greek gems and link em to constantina,s.

 
yoo hooo, Joe, do you ever make the crepes ahead of time? I know they freeze

very well.

I love to get my guests involved with prep when it's possible soooo, if I make the crepes the day before, and the sauce, then I can make the filling and turn them loose with pastry bags.

if I remember correctly, you can make crepes and stack them between sheets of wax paper and keep them for a day or two that way?

and, have you ever put a balsamela over the crepes and then baked them and then added the red sauce over top before serving? I'm feeling rich and creamy.....

also, do you ever throw some wine into the sauce?

TIA

 
I freeze French crepes, which are a little sturdier, but these are only cooked on one side so you

can't really stack them. I suppose you could use the drier 2-sided crepe but I don't think they'd be as tender.

I would make the batter ahead, try a few for confidence, then make crepes with your guests when they arrive. BUT, under no circumstances would I ever turn a guest loose with a pastry bag, lol!

I have a Julia Child recipe for crepes filled with chicken and mushrooms in a winey mornay sauce, baked with a topping of sauce and cheese. TDF. I think it's here somewhere, but if I can't find it I'll post it later in a new thread.

 
that makes sense and sounds like it will make a really fun and delicious

evening.

as for turning your guests loose with a pastry bag.... my imagination is running wild and you have me rolling here!

I made one of those cream puff towers one holiday season. made the puffs, made the pastry cream and the chocolate sauce. it was our friend who is a professional chef who grabbed the pastry bag. others made the stack while I spun sugar. it was fun.

it also was the holidays and people were a bit more dressier than usual. no food fight with the pastry bag. maybe you just need to get your friends to dress-up more often? LOL

 
Posted below. Sorry, it should have said "For Randi and Ang." It would be perfect for a book

club on any topic, because you can make it a day ahead and eat it with just a fork, (in case you're balancing the plate on your knees on the sofa).

Randi, my friends are HOPELESS. A tuxedo or ballgown would just make a better target.

 
ISO Randi/Curious1. I made the Chicken Viniagre last night. (YUM!)

I used drumsticks, because that was what I had in the fridge. I decreased the tomatoe paste and added chopped fresh tomatoes. Also sub'd Basil for the parsley.

Huge hit, loved by the family.

Thanks for the great recipe.

Regards,
Barb

 
I'm so glad you liked it. the first recipe I had for this was from an old Gourmet, the

cooking of Alsace. the recipe is almost identical except that is called for chopped onions instead of shallots. I don't recall it having parsely. I've loved this recipe for years and years. I'm making it tonight smileys/smile.gif

 
Randi, I used onions also...(I honestly can't tell when there alot of ingredients in a recipe..)

Onions are our staple...

Thanks again for a keeper!
Regards,
Barb

 
When are you next in the LA area? Pastry bags in winter. Mere squirt guns in summer.

 
IMHO onions + garlic = shallots in flavor. I made it last night and looking forward to

leftovers for lunch smileys/smile.gif

 
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