Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 03:13:41 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
This food funny was signed "Chris and Tom Pierson," although my guess
is it only took one of them to click on the Send button. I just don't
know which one.
One day this mechanic was working late under a car and some brake
fluid dripped into his mouth. "Wow! That stuff isn't too bad
tasting" he thought.
Next day he told his buddy about tasting the brake fluid. "Not bad,"
he said. "Think I'll have a little more today." His friend got a
little concerned but didn't say anything.
Next day he told about drinking a cup full of the brake fluid. "Great
stuff! Think I'll have some more today." And so he did.
A few days later he was up to a bottle a day, and told his friend
"This brake fluid is really great stuff."
His friend was now really worried. "You know that brake fluid is
poison and really bad for you. You better stop drinking that stuff."
"Hey, no problem," he said, "I can stop any time."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I love a dish with a history, and this dish has a great one. Although
some sources claim that crepes Suzette were invented by French chef
Jean Redoux during the reign of Louis XIV, the more widely told story
is that the dish was invented by a fifteen year old assistant waiter
at Monte Carlo's Cafe de Paris in 1985. Henri Charpentier (the
inventive young boy in question) would go on to become a world-famous
chef, and he insisted to his dying day that the dish had actually
caught on fire quite by accident.
Charpentier had prepared the dish for Albert, the Prince of Wales, and
his party. The Prince was so enthusiastic about it that the
restaurant owner offered to name if for him. Ever the gentleman, the
Prince pointed to the young daughter of one of his guests and
indicated that he would rather the dish be named for her. Food lovers
everywhere have enjoyed crepes Suzette ever since.
Crepes Suzette
For the crepes:
1+1/2 cups (375 ml) milk
1/4 cup (60 ml) orange flavored liqueur
3 eggs
2 Tbs (30 ml) sugar
1 cup (250 ml) flour
6 Tbs (90 ml) melted butter
Combine all ingredients in an electric blender, adding them in the
order listed, and process for 1 minute. Scrape down the side, if
necessary, and blend an additional few seconds. Refrigerate for at
least 2 hours.
Heat a small 5 to 6 inch (12 to 15 cm) crepe pan or skillet over
moderate heat until a drop of water sizzles on it. Lightly butter the
pan. Add the batter about 2 tablespoons (30 ml) at a time and quickly
tilt the pan so the batter covers the entire bottom. Pour out any
excess batter. Cook the crepe until the edge starts to turn brown,
flip it with a fork or spatula, and cook the other side for about 1
minute. Slide it onto a platter and repeat. The crepes can be used
immediately, or wrapped tightly and refrigerated or frozen. Makes
about 15 to 18 crepes.
For the sauce Suzette:
1 Tbs (15 ml) grated lemon zest
1 Tbs (15 ml) grated orange zest
3 Tbs (45 ml) sugar
1/2 cup (125 ml) butter
Mix the lemon and orange zest, sugar, and butter together thoroughly.
Cover and refrigerate until ready to use.
For the final preparation:
1/4 cup (125 ml) orange juice
1/4 cup (60 ml) orange flavored liqueur
2 Tbs (30 ml) cognac or dark rum
This final procedure is traditionally done at table side, so you will
want to have the liquids placed conveniently near you. Warm the
butter mixture in a large crepes Suzette pan or chafing dish held over
an alcohol burner. Add the orange juice and allow the mixture to boil
until the orange juice is reduced by half. Using a spoon and a fork,
transfer a crepe to the sauce. Turn the crepe over, then fold in
half, then in half again to make a triangle. Place the folded crepe
to the side of the pan and repeat with the remaining crepes. When all
the crepes you are planning to serve (2 to 3 per person) have been
sauced and folded, add the orange liqueur and the cognac or rum and
swirl the pan gently, being careful because the pan may ignite. If it
does not ignite spontaneously, hold a lit match to the surface of the
liquid. Gently shake and tilt the pan until the flames die down.
Spoon the sauce over the crepes and serve immediately. Serves 6 to 8.
This archive was generated by hypermail 2.0b3 on Sun Oct 03 1999 - 09:00:02 EDT