Category Archives: Déjeuners

Scones

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Source: Sophie Laplante, France, rec.food.cooking 2002

rec.food.cooking

Notes:

  • Variantes : remplacer  les currants par des raisins secs et ajouter 2 pommes coupées en petits dés ou encore par une 1/2 tasse de canneberges séchées et ajouter 1 c. table de zeste d’orange.
  • Variante pour bouchées salées : ajouter 100g de fromage bleu râpé et omettre le sucre, le sel et les currants.  Abaisser la pâte à 1/2 cm d’épaisseur , découper la pâte en cercles de la grosseur d’un 2 dollars avec un couvercle de pot à épices, badigeonner avec l’oeuf battu et cuire au four 9 minutes.

Donne 12 scones

Ingredients

  • 2 1/4 cup flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1/2  cup cold butter, cubed
  • 1/2  cup currants (raisins secs)
  • 1 cup buttermilk
  • 1 egg, slightly beaten

Preparation

  1. Preheat oven to 425 (F).
  2. Mix flour, sugar, baking powder, baking soda, and salt in
    the bowl of a food processor; add butter and process until
    the mixture resembles coarsely ground meal.
  3. Add currants (raisins secs et les dés de pommes), then buttermilk, stirring quickly with a fork until the dough is soft and slightly sticky.  With floured
    hands, press the dough into a ball.  Knead delicately a dozen
    times.  (Don’t over-manipulate the dough, just mix in a
    kneading motion until all the dry ingredients are incorporated
    and the dough is just barely manageable.)
  4. Flatten the dough into a 1″ thick circle.  Cut into 3″ disks.
    Repeat this with remaining dough.
  5. Paint the scones with egg.  Bake 12-15 minutes.

Pain à la citrouille et aux brisures de chocolat

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Source: kingarthurflour.com: Emmy’s Pumpkin Bread

Note: Je fais la moitié de la recette dans 2 petits moules à pain au lieu d’un gros moule de 9 X 5 pouces.

Ingredients

  • 2/3 cup shortening or 1 cup vegetable oil (1/2 tasse huile d’olive)
  • 2 2/3 cups sugar (1 tasse)
  • 4 large eggs (2 oeufs)
  • 2 cups (or one can) pumpkin (not pumpkin pie filling) (1 tasse de purée de citrouillle)
  • 2/3 cup water (1/3 tasse)
  • 3 1/3 cups King Arthur Unbleached All-Purpose Flour ( environ 1 2/3 tasse)
  • 1/2 teaspoon baking powder (1/4 c. à thé)
  • 2 teaspoons baking soda (1 c. à thé)
  • 1 1/2 teaspoons salt (3/4 c. à thé)
  • 1 teaspoon nutmeg (1/2 c. à thé)
  • 1 teaspoon vanilla (1/2 c. à thé)
  • 1 cup chopped walnuts or pecans (1/2 tasse) ou amandes
  • 1 1/2 cups chocolate chips (3/4 tasse)

Directions

  1. In a large bowl, cream together the shortening or oil and the sugar.
  2. Beat in the eggs, pumpkin and water.
  3. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.
  4. Spoon the batter into two lightly greased (beurré et fariné) 9 x 5-inch loaf pans.
  5. Bake the bread in a preheated 350°F oven for 1 hour (50 minutes), or until a cake tester inserted in the center of the loaf comes out clean.
  6. Remove the bread from the oven, and cool it on a wire rack. When it’s completely cool, wrap it well in plastic wrap, and store it overnight before serving.
  7. If desired, just before serving, drizzle with an icing made of 1 cup confectioners’ or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.

Confiture de fraises

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Source: Recettes Original CERTO liquide

Notes:

  • Écraser les fraises à l’aide d’un coupe-pâte.
  • Lorsque  la confiture est encore tiède, brasser les pots pour bien répartir les fruits.
  • Ne doublez pas la recette. Cela pourrait empêcher la confiture de gélifier.

Donne 7 1/2 tasses

Ingrédients

  • 3 3/4 tasses (4 tasses) de fraises écrasées
  • 1/4 tasse de jus de citron
  • 7 tasses de sucre granulé
  • 1 sachet de pectine liquide CERTO

Préparation

Procédé de stérilisation  pour confitures cuites

  1. Laver les bocaux et les couvercles dans de l’eau chaude savonneuse; rincer à l’eau chaude.
  2. Stériliser les bocaux et les couvercles selon l’un des procédés suivants : (a) chauffer les bocaux au four à 225 F durant 10 minutes et garder au chaud (b) faire bouillir dans de l’eau pendant 15 minutes et laisser dans l’eau chaude jusqu’à utilisation.
  3. Faire bouillir les rondelles 5 minutes et garder au chaud.  Les ustensiles et tasses à mesurer utilisés pour le remplissage des bocaux doivent aussi être stérilisés.

Confiture

  1. Équeuter et écraser les fraises, une couche à la fois.
  2. Dans une grande casserole, mélanger les fruits préparés, le sucre et le jus de citron.
  3. Porter à ébullition à feu vif.
  4. Laisser bouillir à gros bouillons 1 minute.
  5. Retirer du feu. Incorporer la pectine liquide CERTO.
  6. Remuer et écumer pendant 5 minutes pour empêcher les fruits de flotter. Verser dans des bocaux stérilisés chauds en remplissant jusqu’à 1/4 po du bord.  Fermer avec des couvercles et bagues en serrant.

Confiture de framboises

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Source: Recettes Original CERTO liquide

Notes:

  • Écraser les framboises à l’aide d’un coupe-pâte.
  • Lorsque  la confiture est encore tiède, brasser les pots pour bien répartir les fruits.
  • Ne doublez pas la recette. Cela pourrait empêcher la confiture de gélifier.

Donne 8 tasses


Ingrédients

  • 3 3/4 tasses (4 tasses) de framboises écrasées
  • 1/4 tasse de jus de citron (un peu moins)
  • 6 1/2 tasses de sucre granulé
  • 1 sachet de pectine liquide CERTO

Préparation

Procédé de stérilisation  pour confitures cuites

  1. Laver les bocaux et les couvercles dans de l’eau chaude savonneuse; rincer à l’eau chaude.
  2. Stériliser les bocaux et les couvercles selon l’un des procédés suivants : (a) chauffer les bocaux au four à 225 F durant 10 minutes et garder au chaud (b) faire bouillir dans de l’eau pendant 15 minutes et laisser dans l’eau chaude jusqu’à utilisation.
  3. Faire bouillir les rondelles 5 minutes et garder au chaud.  Les ustensiles et tasses à mesurer utilisés pour le remplissage des bocaux doivent aussi être stérilisés.

Confiture

  1. Écraser les framboises, une couche à la fois.
  2. Dans une grande casserole, mélanger les fruits préparés, le sucre et le jus de citron.
  3. Porter à ébullition à feu vif.
  4. Laisser bouillir à gros bouillons 1 minute.
  5. Retirer du feu. Incorporer la pectine liquide CERTO.
  6. Remuer et écumer pendant 5 minutes pour empêcher les fruits de flotter. Verser dans des bocaux stérilisés chauds en remplissant jusqu’à 1/4 po du bord.  Fermer avec des couvercles et bagues en serrant.

Gaufres au citron

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Source: foodnetwork.ca: Christine Cushing Live: Lemon Waffles

Yield: 6

Ingredients

Lemon Waffles

  • 1 3/4 cups all-purpose flour, sifted (425 ml)
  • 2 teaspoons baking powder (10 ml)
  • 1/2 teaspoon baking soda (2 ml)
  • 1/4 teaspoon salt (1 ml)
  • grated zest of 1 lemon
  • 1 3/4 cups 2 % milk, at room temperature (425 ml)
  • 1/4 cup melted butter (60 ml)
  • 3 eggs, separated, at room temperature
  • 2 tablespoons icing sugar (30 ml)

Blueberry Sauce

  • 2 cups wild blueberries (fresh or frozen) (500 ml)
  • 1/3 cup maple syrup (75 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon chopped fresh purple basil, optional (15 ml)

Directions

Lemon Waffles

  1. Sift together the flour, baking powder, baking soda and salt into a bowl. Stir in the lemon zest. In another bowl, whisk together the milk, melted butter and the egg yolks until smooth. Make a well in the dry ingredients and gradually stir in the wet until just combined. Do not continue to stir. Cover with plastic wrap. Let stand covered, about 30 minutes.
  2. Preheat waffle iron according to manufacturer’s instructions.
  3. In a clean, dry bowl whisk the egg whites until fluffy. Gradually add the icing sugar while continuing to beat until whites hold soft peaks. Fold gently into batter.
  4. Ladle batter into prepared waffle iron and cook according to manufacturer’s instructions.

Blueberry Sauce

  1. Combine blueberries, maple syrup and lemon juice in a medium saucepan and cook gently over low heat, mashing blueberries slightly, until reduced and slightly thickened, about 5 minutes. Remove from heat and let cool slightly. Stir in basil. Serve warm over waffles.

Muffins aux bananes et brisures de chocolat

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Source: kingarthurflour.com: The King Arthur Flour Baker’s Companion Cookbook

12 muffins

Ingredients

  • 4 tablespoons (2 ounces) unsalted butter
  • 1 cup granulated sugar (3/4 tasse)
  • 1 large egg
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 2 medium-size ripe bananas, mashed (about 3/4 cup)
  • 1/3 cup milk
  • 1 cup white whole wheat flour or traditional whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips
  • 1 cup walnuts, chopped

Directions

  1. Preheat the oven to 350 F.
  2. In a medium-sized mixing bowl, cream together the butter and sugar until they’re smooth.
  3. Scrape the bowl down, then beat in the eggs, spices, banana, and milk.
  4. In a separate bowl, whisk together the dry ingredients, then gently stir them into the butter-sugar mixture.
  5. Spoon the batter into 12 lightly greased muffin cups.  Bake the muffins for 20 minutes, or until a cake tester inserted in the center comes out clean.  Remove from the oven, and after 10 minutes turn them out the pan to cool.

Muffins aux carottes, gingembre et raisins

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Source: kingarthurflour.com: King Arthur Flour Baker’s Companion Cookbook

18 muffins

Ingredients

  • 3 1/2 cups unbleached all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons (4 ounces) butter
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 cups shredded carrots
  • 1/2 cup crystallized ginger or minced ginger
  • 1 1/2 cups raisins

Directions

  1. Preheat the oven to 400 and lightly grease 18 muffin cups or use paper liners.
  2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
  3. In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color.
  4. Scrape down the bowl to make sure all the butter in incorporated, then add the eggs, one at a time, beating well after each addition.
  5. Add the vanilla and sour cream and mix until incorporated.
  6. Add the dry ingredients and mix on low speed just until the batter is smooth.
  7. Add shredded carrots, crystallized or minced ginger and raisins to the batter before baking.
  8. Fill muffin cups and bake for 18 to 24 19 minutes, until a cake tester inserted in the center comes out clean.  Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack. (Muffins left in the pan to cool will become tough from steaming.)

Muffins aux zucchinis et citron

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Source: kingarthurflour.com: Zucchini Lemon Muffins

12 muffins

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • grated peel of 1/2 lemon
  • 1/2 cup (or more) chopped walnuts
  • 1/2 cup (or more) raisins
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/3 cup vegetable oil (ou huile d’olive)
  • 1 cup (packed) shredded zucchini

Directions

  1. Preheat your oven to 400°F.
  2. Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins.
  3. In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil.
  4. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.
  5. Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.

Pancakes

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Source: kingarthurflour.com: Simply Perfect Pancakes

16 3-inch pancakes

Ingredients

  • 2 large eggs
  • 1 1/4 cups milk
  • 3 tablespoons melted butter or vegetable oil
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons sugar OR 1/4 cup malted milk powder

Directions

  1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
  2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
  3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
  5. Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

Pain à la citrouille et canneberges

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Source:foodnetwork.ca: Sugar: Pumpkin Loaf with Crystallized Ginger Syrup

Note: Je fais le pain seul dans 2 petits moules à pain. Je remplace les canneberges fraîches ou congelées par des canneberges séchées que je fais gonfler préalablement dans de l’eau bouillante.

Yield: 1 (ou 2 petits pains)

Ingredients

Pumpkin Cranberry Loaf

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 egg
  • 1 cup canned pumpkin puree
  • zest of one orange
  • 1 teaspoon vanilla
  • 1 cup orange, juice
  • 1 1/2 cups cranberries, fresh or frozen

Crystallized Ginger Syrup

  • 1/2 cup white wine
  • 1/2 cup water
  • 1 cup sugar
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons crystallized ginger, finely chopped
  • 1 1/2 tablespoons cornstarch

Directions

Pumpkin Cranberry Loaf

  1. Preheat oven to 325ºF.
  2. Sift together flour, baking soda and powder, salt and spices and set aside.
  3. In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin purée, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.
  4. Spoon batter into loaf pan and bake in center of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.

Crystallized Ginger Syrup

  1. In a small pot, stir together wine, water, sugar and gingers and bring up to a simmer.
  2. Whisk together cornstarch with 1 tablespoon cold water and whisk into syrup. Stir glaze until shiny and bubbling. Remove from heat.

To Assemble

  1. Pour crystallized ginger syrup over slices of pumpkin cranberry loaf. (Syrup can be served warm or cool and keeps in the fridge for up to a week.)