Posted on 10/18/2017 3:18:24 PM PDT by Jamestown1630
Caneles (or Canneles) de Bordeaux are a traditional French pastry, soft and custardy on the inside, crispy on the outside, and flavored with rum.
Traditionally, these are made with a special mold; and you can still do them this way, or make them in simpler, modern variations. Some sources indicate that the best molds to use for this are copper ones; but you can buy them now in other materials. Amazon has the traditional copper:
as well as carbon-steel and silicone molds. You can also use small, oven-safe custard cups.
For authentic canneles, the inside of the mold is coated with beeswax, for which you will need food-grade beeswax. But again, there are modern recipes that don’t use it.
Chef John Mitzewich of 'Food Wishes' does use beeswax, but does them in a regular muffin pan; I think these would be great for a Christmas brunch:
http://foodwishes.blogspot.com/2017/10/caneles-de-bordeaux-crispy-baked-french.html
A couple of weeks ago, we did a thread on Brazilian chicken croquettes, a street food favorite. But Brazil also has a famous pastry, ‘Bolo de Rolo’, or ‘Guava Roll Cake’, from the state of Pernambuco - (which reminds me a little of our Maryland 'Smith Island Cake' in a different shape ;-)
This recipe comes from the website ‘Brazilian Foodie:
http://brazilianfoodie.com/2011/11/bolo-de-rolo/
-JT
My Mom does leg of lamb like that only she makes a paste of olive oil, lots of fresh garlic, salt, pepper, parsley and rosemary all mashed together in a food processor or mortar and pestle. Then she stuffs it all over the lamb into the slits you make with a knife. Let it marinate overnight or at a minimum four hours. Before roasting, season the outside with salt and pepper then roast in a hot oven (425) for about 15 minutes per pound or until thermometer reads 125. Let rest covered with foil then slice and serve. SUCCULENT and delish!
Dessert after breakfast? That sounds like Brennan’s in New Orleans. They have a three or four course brunch/breakfast that ends with Banana’s Foster or Strawberries Romanoff. I LOVE that place! My favorite was the Eggs Sardou. Poached eggs on an artichoke heart bottom with creamed spinach and topped with Hollandaise. The starter was baked apple with double cream. Add that good French bread and Cafe’ au Lait. You didn’t need to eat the rest of the day.
Yes! I knew it started with a B! They have my favorite painting in the lobby. Plus the bananas Foster were so good.
Sounds absolutely delicious. Does she roast potatoes in oil too?
The peaches sound good!
Thanks! I’m not sure we can get it through the Roku setup, but I’ll look.
It’s accessible through Roku but you have to also subscribe to Netflix. I think it’s less than $10 a month and SO worth it.
My grandfather had a big family, 9 kids plus all their families in Chicago. He would either do a whole lamb or a whole pig on a spit over a pit of wood coals. Did his own slaugtering and butchering too.
Hubbys favorite breakfast is just that but added slice of Canadian bacon. He does use Knorr’s packet hollandaise but they turn out great.
The consistently best lamb we can get around here is at Costco. And it is usually only 4.99 a pound for boneless legs. Always delicious.
I just always use half and half ground pork and ground beef, seasoned any way that’s handy
I like those Aplet and Cotlet candies; they are different, actually Turkish Delight or Turkish gelatin candy. I should make myself make some.
http://www.freerepublic.com/focus/f-chat/3539935/posts?page=1
Yes but he doesn’t use chives. He used Bays English muffins, the Canadian bacon is from a local slaughterhouse/meat store that does it’s own smoking, sausage, etc. Their bacon is amazing. The eggs are from our friends who raise their chickens well. Plus he uses heavy cream when making the hollandaise. All in generous portions.
Do you use breadcrumbs or any other binder?
Knorr's is probably fine; they have good quality what, can't find the right word, happening a lot lately. It's dehydrated or dried mixes in packets. I used to get the Cream of Leek Soup a lot (but it's much better homemade). I lost my recipe for Roasted Garlic Soup which is essentially lots of roasted garlic, pureed potatoes, onions and leeks.
Oh, and I like the chives, the only herb I have growing. I never have any other green stuff.
I bought some fresh rosemary for a roasted veg recipe which I don't feel like dealing with. I don't like it but it looks cool.
I had to smile. Soup is one thing I don’t have recipes for. The roasted garlic soup sounds good. I do a heavy garlic soup with a milk base, some chicken broth, chunks of leftover chicken and a little pre cooked rice.
Sorry, Grand Rapids Michigan. Still it’s 30 minutes away. . If your grocery store has lamb try to find New Zealand lamb.
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