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Frances Beer - Yahoo Recipe Search
Food.comI found this on another site and I'm posting it for ZWT5 for France. it sound very simple and should be quite delicious.Food.comI found Flor de Jamaica or Hibiscus Flower (dried) at Walmart! This drink is awesome. These are served at Sunday brunch at a favorite restaurant of mine. I was thrilled when I found the recipe at chow.com! They can be served virgin or with a spike of high quality vodka. Look for Jamaica flowers (also known as hibiscus or flor de jamaica) in most Latin grocery stores; they’re often found in the bulk bins or in the dried herbs section. You can also find them online at MexGrocer.com. If you’re making this for a crowd you’ll want to make a double or triple recipe and make it in a big stockpot. Sometimes there’s a little gritty sediment that settles at the bottom of the brewing pot. To prevent any grit from getting into your agua fresca, don’t pour the very last bit of the brew through the sieve while straining. Do not confuse this with the hibiscus flowers you might grow in your flower beds. Read on for more info. Also known as: roselle, rosella or rosella fruit in Australia, meśta/meshta on the Indian subcontinent, chin baung in Myanmar, krajeab in Thailand, bissap in Senegal, Mali, and Niger, the Congo and France, dah or dah bleni in other parts of Mali, wonjo in the Gambia, zobo in Nigeria (the Yorubas in Nigeria call the white variety Isapa (pronounced Ishapa)), karkade (كركديه; IPA: ['karkade]) in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and Jamaica in Latin America, Saril in Panama, rosela in Indonesia, asam paya or asam susur in Malaysia. In Chinese it is (Luo Shen Hua) . The plant is considered to have anti-hypertensive properties and has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. In the Caribbean the drink is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer. In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. In Malaysia, they consider this a pro-health drink due to high contents of vitamin C and anthocyanins. In Mexico, 'agua de Jamaica' is most often homemade as it is in this recipe and is often served chilled. However, one of the most popular brands of Mexican soft drinks,"Jarritos", is made from the flowers.Food.comI have been asked by some of you to explain how to bake the perfect French macaron and while they are the divas of the cookie world, you can make them at home with a little bit of practice and patience. The result is worth it, as what you can achieve are perfectly smooth, rounded little sweets that you can colour to your hearts desire and fill with the most intoxicating flavours. Macarons are the picture of class, dainty tea parties and are perfect for any gathering you wish! First-off, what are they? Macarons are little, almond-meringue based cookies that have a crisp, eggshell-like top and a soft interior. Macarons are usually filled with buttercream, ganache or fruit gels and are a very dainty, fragile and sought after French/Italian pastry. A version of macarons have been produced since the 8th century AD and were a popular sweet in the household of Catherine de’ Medici and Henry II of France. In 1792, another version of the macaron was created by two Carmelite nuns who baked and sold the sweets to pay for their housing during the French Revolution. The colourful “sandwich” version of macarons did not exist until the 1830’s, their creation generally credited to the French patisserie Laduree . I first made these when I worked at Europea as the stand-in pastry chef when the restaurant lost theirs overnight. The macarons craze was just beginning and I had only just heard of them. I had to learn how to make the small sweets quite quickly as they were a staple on the menu and had to be perfect each time. As I had not been trained how to make them, I lost a few batches along the way. One night, after service, I started a batch of about 500 mini macarons intent on getting a jump on the next days’ mise en place. The executive chef sat in the restaurant, unbuttoned his pristine chef coat and cracked a beer as he waited for me to finish up. I followed all the steps closely, making sure everything was precisely measured, sifted and at the right temperatures. The batter looked perfect, I piped perfect little rounds on multiple baking trays and fed them into the convection oven, set the timer and cleaned the kitchen to a gleaming shine. When the timer went off, I flung open the oven doors and my heart sank to the floor, as every single macarons was cracked, dull and uneven. I still had about 20 baking sheets left to bake and I foolishly hoped that maybe the next trays would come out better than the last, which they did not. Needless to say, I was very embarrassed and I didn’t know what to say to the chef who had waited for hours for me to finish. At 2 am, I shame walked out of the kitchen, wringing an imaginary towel in my hands, and timidly explained that the whole batch of expensive macarons were ruined and that I had wasted his time. Oh my goodness… My heart felt like a sinking ship and my fingers and toes were tingling with embarrassment. Luckily I wasn’t scolded, as he was exhausted and a few beers in. Instead, he began to chuckle, which turned into a loud, deep, hearty laugh and tears formed in the corners of his eyes. He walked me back into the kitchen and looked at the costly disaster I had made, picked up some of the ruined macarons and crushed them in his chef-scarred fist, letting the crushed cookies sprinkle down to the baking sheet like shattered egg shells. “Look, it’s decoration! Not all is lost.” he exclaimed. My heart stopped racing, the tears burning the back of eyes subsided and I realized that although I royally screwed the pooch, it was OK… As the years have passed, I have come up with my own little tricks to ensure a 98% success rate when making macarons, and I have since made thousands. Once you get the hang of it, macarons will become one of your favourite sweets to make and you can play with colours and flavours to create your own version. There are many ways to make these beautiful little sweets, and while I am going to walk you through my favourite way to make them, you can always try a different way and see how it goes! While I pray you succeed, and I will instruct you so that you have the best chance of success, remember this story the first time you mess these up, because as I did, so will you, a few times. Don’t feel bad, just crush them up and use them on ice cream, cakes, add the crushed cookies to icing for texture or top your favourite mousse for some crunch. The crumbs will keep in the freezer for quite a while! follow on Instagram @fairytaleflavourFood.comI LOVE Jimmy's Kitchen in Hong Kong - not the modern restaurant that is operating now, but the old one from the 1960's that was situated in Hong Kong Central. (The original Jimmy's Kitchen first opened in 1928 in Hong Kong.) This is my take on a favourite dish I used to have there many moons ago - curried fish; a whole fish cooked in the pan and lightly curried. You can make this as hot as you want - I always had it HOT when I ate it there! Use any firm white fish fillets, I use panga in France, but snapper, tilapia, sea bream or even plaice would be good. You can cut the fish into smaller pieces for ease of pan frying if you wish - I just like the "whole" fish effect on my plate when I serve this! No need to serve this with anything else other than piles of steamed or boiled white rice and maybe some radish pickle, sweet chilli sauce and soy sauce on the side. Adjust the heat to suit your guests or yourselves - and don't forget the ice cold San Miguel beer!Food.comThese are the crepes my co-worker from France made us at work one day for a treat. They were delicious. She said that this recipe can be cut in half and can be used for sweet or savory crepes.Food.comThis wine is ready to drink and bottle in 11 days. The older it gets the better it's quality. I got this recipe from the University of Minnesota. A note with the recipe said it was from a small family vineyard in France. I made a 5 gallon batch one year and gave it for gifts until I ran out 31/2 years later. One of the recipients was my priest. After Christmas mass the year I ran out, He stopped me to thank me for his gift but told me he missed my gift of wine that year. I told him I ran out. He then told me he had to call the local liquor store to open up so he could buy wine for Christmas Masses as he had been using my wine for communion wine on Christmas for the past 3 years. I felt so honored that my wine was used in such a special way. Number of servings is based on number of 4 ounce servings per gallon of wine. I use beer bottles It seems just enough for 2 for a meal. I use quart bottles for gifts. Be sure to store wine bottles on their side so the corks do not dry out.Food and WineMary-Frances Heck refers to these lobster rolls as “knuckle sandwiches” because they showcase the knuckles—the segments that connect the claws to the carapace—which are the sweetest, most tender meat on a lobster. Dressed simply with mayo, the cold salad sits in a hot, buttered bun. Her tip for tackling the admittedly tedious work of cracking the shells? Do it with a friend and a cold beer.AllrecipesThis is a drink that you can order at any bar in France. It's a little sweet and has a pretty color; I don't like beer, but I like this drink. I use about 1/4 teaspoon grenadine, but use less or more depending on how sweet you would like your drink.YummlyThese hearty sandwiches are a favorite in France, although the particular components here may be slightly different from the classic version, and you should also feel free to improvise with whatever you have on hand (which is how this recipe came to be, too). The secret to the sandwich's appeal lies in the rich sauce that's poured over the top before baking, and you'll need to use sturdy rustic bread to hold up to it and the fillings.
