June 2007: Parisian Cuisine

Host: Amy

The Menu:
Jeri: Baked Brie
Amy: Parmesan Asparagus Crepes
Hannah & Nancy: Raspberry Lemon/Lime Sorbet (palate cleanser)
Sarah: Tomates et Concombre au Basilik
Jenny: Croissants and Pain Au Chocolate


Baked Brie
1 (8 ounce) wheel Brie cheese
3-6 tablespoons strawberry preserves
1/2 (17.5 ounce) package frozen puff pastry, thawed
Optional: 2 tablespoons of blanched almonds
1 egg white
1 tsp. sugar (or cinnamon sugar)

1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. Use a cookie sheet that has raised sides.
2. Put the Brie in the freezer while you're thawing the puff pastry. Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Cut or spoon a shallow indentation out of each circle. Spread strawberry, apricot or peach preserves into the indentation (the cut side) half of each circle of brie. Add the almonds if you want. Make sandwich out of the two halves of Brie, so that the preserves/almonds are in the center of both halves. Pat the bit of cheese remaining from the indentations around the outside of the sandwich (or eat it with crackers!) Wrap the entire wheel of Brie with one sheet of puffed pastry and seal it well. Don't wrap it too tightly or the cheese will melt out. Flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white. Sprinkle with sugar.
3. Bake for 30 minutes, or until the pastry in golden brown. Serve warm. If desired, warm some extra preserves for dipping.

Note: Can be served as an appetizer or dessert.


Raspberry Lemon/Lime Sorbet (serves 6)
1 Cup (237 ml) Sugar
1 Cup (237 ml) Water
225 gm (8 oz) Fresh, Ripe Raspberrys
4 limes or 2 lemons

1. You will need the zest as well as the juice from the limes, so bring out your grater and work those peels (it’s much easier before you cut the limes!). If you have a zester, this step will be very easy…
2. Put the sugar and lime zest in a heat-proof or pan.
3. Boil water in a tea boiler and measure out one cup.
4. Pour it over the sugar and zest, stir until the sugar has dissolved, and let it sit for about half an hour.
5. Strain out the lime zest and discard, and put the sugar syrup in a pan.
6. Add the raspberries and bring to a boil. Turn off the heat.
7. Stir it vigorously to break up the raspberries, then place into the refrigerator until cool.
8. When it’s fully cool, add the juice of the limes. If you don’t have a juicer, put a sieve over the bowl to catch the pips, and squeeze away.
9. Freeze using a domestic ice cream maker, or cover and place in the freezer.
10. If you use the latter method, wait until the sorbet is about halfway frozen, mix it vigorously, then return to the freezer.

Note: It’s hard to make sorbet without an ice cream machine. You will need to interrupt the freezing process and stir, or you will be left with a block of red ice! The more times you do this, the better the consistency will be.


Tomates et Concombre au Basilik
Tomato, Cucumber and Basil Salad
Pronounced: toh maht / kohn kuhm bruh / oh / bah zeek leek

3 large, ripe tomatoes, cored and cut into 8 wedges; then cut each wedge into thirds
1 cucumber, seeded, peeled and cut into 1/2-inch chunks
1/4 cup fresh basil leaves
3 Tablespoons red wine vinegar
4 Tablespoons extra virgin olive oil
salt and pepper

Put the vinegar, salt and pepper into a bowl and whisk until the salt is dissolved. Chiffonade the basil. Add the basil and olive oil to the vinegar and whisk together.
To serve:Put the tomato and cucumber chunks into a bowl. Pour the dressing over and toss to coat. Serve.
Note: I saw a few recipes like this and some had goat cheese, so I will add that if it is cheap enough.