Recipezaar: French recipesThe newest Recipezaar recipesin:FrenchCreme Fraiche (Substitute)- April 29, 2008 Creme Fraiche is a thick tangy French cream similar to sour cream, however it is smoother and richer. It's thickness comes from natural bacteria in unpasteurized cream. But since this is an unpasteurized process, in the United States we have to improvise by using the natural fermenting agents in buttermilk. This can be used in recipes since it does not break when heated, unlike sour cream. Or you can use it to top fresh fruit. From Cuisine at Home. Cook time is actually time it just needs to...http://www.recipezaar.com/301245 Light Cheddar and Ale Fondue (Cheese Sauce)- April 28, 2008 From April 10, 2008, Sun-Sentinel. Don't want to lose it. For the beans you can use: great northern, navy or cannellini. Use cubes of crusty whole-grain bread and vegetables for dunking. Note this fondue sauce can also be drizzled over steamed vegetables or baked potatoe. -- posted by Oolalahttp://www.recipezaar.com/301015 Tarte Tatin- April 24, 2008 An upside down apple or pear tart. -- posted by Danilúhttp://www.recipezaar.com/300196 Classic Chocolate Mousse- April 22, 2008 This recipe comes from Dominique's Restaurant in Washington, DC. It's one of our favorite French restaurants in the world. The desserts are heavenly! -- posted by Trinketshttp://www.recipezaar.com/300103 Easiest Brioche- April 22, 2008 This is the simplest brioche method if you don't have a bread machine. Prep time includes rising time. From Mark Bittman. -- posted by Sass Smithhttp://www.recipezaar.com/299805 Moules Farcies Gratinees-French Mussels With Green Garlic Butter- April 21, 2008 Makes a lovely main dish meal or appetizer course! Great served with recipe 299317, recipe 299317, and French bread for mopping the juices. Add a crisp, chilled wine such as Muscadet or Sancerre et voila! From Williams-Sonoma. Bon appetit!!! -- posted by BecRhttp://www.recipezaar.com/299761 Lighter Galette Au Chou- April 20, 2008 A healthy version of a classic French peasant dish. -- posted by Nina la Danoisehttp://www.recipezaar.com/299523 Best Crepes- April 19, 2008 From the old Tante Marie cookbook. Perfect for both sweet and savoury crepes. This recipe makes a lot of crepes - about 30. That's just fine with me. Ready-made crepes is one of the handiest things to have in the freezer for quick meal fix-ups. If you do freeze them, place a sheet of wax paper between each crepe so they don't stick together. This also helps in making it easier to remove the number you need each time, so you don't have to defrost the entire batch. -- posted by evelynathenshttp://www.recipezaar.com/299480 French Almond Macaroons- April 17, 2008 just in time for passover, i found this recipe in today's NY Times. these are more like cookies than the traditional macaroon mounds. -- posted by chiahttp://www.recipezaar.com/298952 Basic French Styled Lemon Tart- April 17, 2008 simple lemon curd and a stand-by, 5-ingredient, no-roll pastry! -- posted by kassyahttp://www.recipezaar.com/298811 |