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Show 10W The Sail Lake Tribune, Sunday, January 12, 1986 RECIPES La Brioche des Rois (Raymonde Mercier) water in small bowl; stir until dissolved. Add milk, eggs and flour to creamed mixture. Beat vigorously with a wooden spoon for two minutes or until smooth, scraping sides of bowl frequently. Cover and let rise in warm place for about two to three hours, until slide (A cup) butter A cup extra-fin- e sugar Vn teaspoons salt 1 package active dry yeast A cup warm water A cup warm milk I 4 eggs With floured hands, place "la feve (charm) in dough; shape dough into a ball. Separate in middle; form into ring, working from hole in center. Place on cups flour 3'A 1 egg yolk 1 tablespoon water doubled in bulk. round cookie or and allow to Cover sheet. baking rise until doubled in bulk. Beat egg yolk and 1 tablespoon water; brush egg mixture over dough. Bake at 325 degrees for 35 minutes, until golden. d Beat butter in large mixing bowl with wooden spoon or electric mixer until creamy. Combine sugar and salt; add gradually to butter. Cream until well blended. Sprinkle yeast over warm Des Palets Mendiants (Beggars Cookies) 1 1 2 cup sugar can (8 ounces) almond paste egg whites package 1 semi-swe- (6 et ounces) chocolate morsels, melted walnut halves 10 almonds 'A cup raisins 10 Combine sugar and almond paste in large bowl; mix with fingers until well blended. Add egg whites gradually, using just enough to moisten. Mix with wooden spoon. Roll lightly into walnut-sizeballs, flatten slightly. Place about d apart on brown d paper-covere- baking sheet. Bake at 325 degrees for about 12 minutes or until very lightly browned. Remove from oven; slide paper onto a damp towel. Cool slightly, then remove with a spatula. Spread each cookie with melted chocolate and decorate with walnut halves, almonds or raisins, as desired. Biscuits de Tante Cloe cups flour stick (A cup) butter l1-- ' 2 1 Francaise of Utah, with Raymonde Mercier, pastry genius, Frank Second Annual for are Membership Tea to celebrate Epiphany with a Gateau des Rois. ready Ferguson, president, A Molly Tolman, left, vice president, The Alliance Vi 2 cup sugar cup water egg yolks, beaten Almond Filling Sift flour onto a clean working surface; make a well in center of flour. Cut butter into small pieces and place in well. Add sugar, water and egg yolks. Blend with two pastry scrapers, gathering flour from the ring until of fine crumb consistency. Shape pastry into a small ball, A Time For Celebration Almond Filling , bowl. Workin VA cup ground almonds ar in medium-siz' buttef with fingers until wlC cup sugar blended. Add eggs and blend thorVi cup butter, softened oughly with a wire whisk. 3 eggs, slightly beaten of WithA French Accent e -- . working in additional flour if necessary. Divide pastry into two portions. Roll out one portion on lightly floured surface to thickness; cut into a circle, using the bottom of a cake pan with removable bottom for a pattern. Fit circle into the pan; spoon the Almond Filling over pastry. Roll out remaining pastry to thickness; cut a circle slightly larger than the bottom circle. Place top pastry over filling. Bake at 375 degrees for 45 to 50 minutes or until top crust is lightly browned. Cool five minutes; remove the pan. Garnish with coconut flakes. 3A Combine the almonds and sug- - Note: Consistency the filling will be runny when mixed, but it will become firm when baked. By DONNA LOU MORGAN Li J Tribune Food Editor he French have a way of celebrating. They can take Epiphany, a Christian festival celebrated by Roman Catholic and Protestant denominations, and transform it into an exciting Rice is nice when mixed and matched for anytime meals winter, summer, spring or fall. Leigh Dalton requested wild rice recipes and our faithful readers sent some dandies. event filled with camaraderie, entertainment and tempting French food. To honor this occasion, which commemorates the adoration of the infant Jesus by wisemen who had come from the East, The Alliance Francaise of Utah will have its Second Annual Membership Tea Jan. 12 from 5 to 8 p.m. at the Salt Lake Art Center, 20 S. West Many thanks to Mary House; Those interested in French culture and language are invited. Cheese, bread, fruit, drinks and a special cake, La Galette (Gateau) duo composed of Sandra des Rois, will be served. A piano-flut- e Peterson, pianist, and Karen Perkins, flutist, will perform music of READER REQUESTS Mae Thoreson is hoping good cooks will share recipes for Braised Sirloin Tips. She joins with Cassandra Chidester, West Valley City, in requesting recipes for German Potato Salad. "When we were dining in a restaurant recently, we had a dessert that was rolled pastry with nuts, cinnamon and sliced apple inside," writes Janette Needles, Price. "I would appreciate receiving a similar recipe." B. Simbulan is requesting recipes for Potato Skins and also for Louisiana Cayenne Sauce to serve with Hot Chicken Wings. Recipes for Beef Chow Mein are requested by C.A.H., May-fiel- d. Elaine R. Thomas, Logan, is requesting recipes for Chicken Malibu. Recipes for french fried onion rings are requested by Cheryl Christensen, Richfield. Mrs. S. Toth, West Jordan, is requesting recipes for "good baked zita dishes." She would also appreciate receiving recipes for candied carrots. Mexican Meat Loaf is in the spotlight with recipes requested by Wanda Christensen. Recipes for Potato Bread are requested by Anne Watkins. Send recipes and requests to Donna Lou Morgan, The "alt Lake Tribune, Box 867, Salt Lake City, Utah 84110, to be used in this column. Design: Rhonda Halles Tribune Staff Photos bv Lynn R. Johnson ardson; Lucille Roberts, St. George; Katherine Parker; Richfield Reader; Mrs. Z.S. Davidson; Ruth Latimer and Salt Lake Reader. Your recipes are terrific! icurean Wild Rice Temple. French composers. Alliance Francaise is an educational, cultural and social nonprofit organization based in Paris. The groups objective is to bring the French language and culture to other countries. With more than 1.300 chapters throughout the world (140 in the U.S.), The Alliance Francaise each year educates hundreds of thousands of those who speak French or are interested in the French language or culture, regardless of age. The Alliance Francaise of Utah was founded in 1982 and is affiliated with the International Federation of the Alliance Francaise in Paris as well as in the U.S. The local alliance offers educational, cultural and social programs. According to alliance president Frank Ferguson, the purpose of the membership tea is to provide an evening of entertainment and camaraderie for potential and existing members. "We will celebrate Epiphany with a Gateau des Rois (Cake of the Kings)," Mr. Ferguson said. "The lucky person to find la feve (a tiny charm) in his portion of the gateau will be given a crown and will reign as king or queen for the evening This person will also receive a free 1986 individual membership to The Alliance Francaise. Serving La Galette des Rois for Epiphany is a tradition that goes back to the era where the celebration of the kings in France was more important than Christmas In distributing the galette, one divided it into the number of the portion for God or the poor. people present, plus one In the Finisterre part of Brittany, the portion for God or the poor was "kept preciously," according to historians. If the portion for God or the poor was well preserved, that meant good health; if the cake showed signs of molding, it meant sickness in the family. If the cake became yellow, it was a bad omen. In other regions, the portion for God, was reserved for the beggars. Once the galette was cut, the youngest child in the house would hide under the table. He decided the allocations of the portions. The one receiving the portion containing the feve was given a crown and chosen king or queen for the day. To be the king or queen for this day is a sign of good luck for the rest of the year. Finding the feve is also a sign of fertility. From the 17th century to about 1910, the tradition was for bakers to offer their customers the galette at no charge. This is not the case now The "faithful" believe it is necessary to purchase the cake, or make alternate arrangements, if "bad luck" is to be avoided in the new year. For those attending The Alliance Francaise of Utah Second Annual Membership Tea, pastry-tnake- r extraordinaire Raymonde Merrier will prepare the galette she calls La Brioche des Rois. La Brioche des Rois is a spectacular ring of goodness that will feve to make some lucky recipient king or cradle the sought-afte- r queen for the day. Enjoy Raymonde Mercier's recipe. B.F.; Jennifer Judd, Sandy; Colleen Smith, Centerville; Mrs. Ed Rawlins, Cedar City; Anne Rich- (Mary House) cup butter A c': v snipped parsley lA cup chopped green ions, tops and all A A cup diagonally sliced celery 1 cup sliced fresh mushrooms Vi cups wild rice 1 can (10 A ounces) consomme (undiluted) llA cups boiling water 1 teaspoon salt teaspoon marjoram A Broccoli is in the spotlight with recipes requested by Sherry Anderson. 13 with cover, melt butter; add parsley, green onions, celery and mushrooms. Saute until soffbut not browned. Add rice, consomme, boiling water, salt and marjoram. Cook, covered, over low heat about 45 minutes, stirring lightly with a fork now and then. Add a little hot water if mixture becomes dry and starts to stick. When rice is tender and all the liquid has been absorbed, stir in sherry. Cook, uncovered, about five minutes, or until sherry is absorbed, stirring occasionally. tight-fittin- on- 1 1 cup sherry In Dutch oven or heavy skillet Bouquets to Mrs. Paul Sorich; Lois Oates, South Jordan; Dar g lene Padilla, Bennion; Donna Dudley, Delta; Shawna E. Christensen; Mrs. E.C.R., St. George; Helen James; Marge Cassidy and Logan Reader for sending their tried and true recipes. Broccoli Rice Casserole (Mrs. Paul Sorich) medium onion, chopped lA stick (A cup) butter 1 1 package (10 ounces) fro- zen chopped broccoli a cup Cheese Whiz 1 can (10i ounces) cream of chicken soup a cup wate A 1 cup milk cup minute rice Saute onion in butter. Cook broccoli as directed; drain. Add broccoli. Cheese Whiz, chicken soup, water, milk and rice; mix thoroughly. Pour mixture into baking dish or casserole. Bake at 350 degrees for 45 minutes, uncovered. Serves four to six. Broccoli Casserole (Donna Dudley) 2 packages (10 ounces each) frozen broccoli (1 hopped and spears) i 1 1 can (lOh ounces) cream of mushroom soup 1 tablespoon lemon juice h cup mayonnaise A cup grated sharp Ched- dar cheese Cheese crackers', crushed Cook and drain broccoli. Place in buttered baking pan. Mix soup, lemon juice, mayonnaise and cheese together, spoon over broccoli Top with crushed cheese crackers Bake at 350 degrees for 20 minutes. |
