COOKING WITH GRANDMA CHRONICLES PART 105

RASPBERRY SORBET Frozen raspberries make good sorbets, but less sugar is needed if the berries are already sweetened. Serves 4-6 Makes 1 qt/1 liter 5 oz/140 g caster sugar, more if needed. 1 cup/250 ml water 1 lb/450 g fresh raspberries 2 tablespoons raspberry liqueur (framboise) or 1 tablespoon Kirsch or juice ½ lemon, more

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COOKING WITH GRANDMA CHRONICLES PART 103

CHOCOLATE CHESS BOARD This apparently plain chocolate cake reveals an intriguing, chequered effect when sliced. It is a cake to make for a grand occasion and keeps well for 2-3 days when prepared ahead. Serves 6 330 g/12 oz plain flour 1½ tablespoons baking powder 45 g/1½ oz cocoa powder 60 g/¼ cup unsalted butter

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COOKING WITH GRANDMA CHRONICLES PART 101

STRAWBERRIES ROMANOFF You can double or tripe this recipe or make half quantity; the flavor mellows if it is prepared 12-24 hours in advance. Here is the chance to display your grandma’s cutglass trifle bowl. Serves 6 1.35 kg/3 lb fresh strawberries, hulled Grated rind and juice 1 orange 4 tablespoons Grand Marnier, Curaçao or

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COOKING WITH GRANDMA CHRONICLES PART 98

MADELEINES WITH HONEY The shape of madeleines is characteristic: baked in shell-shaped molds at a high temperature, they develop a little peak on top. Makes 24 madeleines 1 cup/125 g flour 1 teaspoon baking powder ½ cup/125 g unsalted butter 2 tablespoons/30 g honey 3 eggs ½ cup/100 g sugar Few drops vanilla 24 medium

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COOKING WITH GRANDMA CHRONICLES PART 93

CHOCOLATE BEGGARS Chocolate beggars are coins of dark chocolate embedded with toasted hazelnuts, almonds, and pistachios. This is a Burgundian recipe and the colors of the nuts, brown, grey and reddish beige, echo the robes of the beggar monks of the Middle Ages. Candied lemon is the most appropriate color of the peel but orange

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COOKING WITH GRANDMA CHRONICLES PART 92

MOCHA CHOCOLATE MOUSSE It was a wise old chef who taught me this recipe, which gives maximum results for minimum effort. You can vary the coffee flavor by substituting a different alcohol, such as rum or cognac. Serves 4 250 g/9 oz dark chocolate, chopped 4 egg whites Pinch of salt 30 g/2 tablespoons sugar

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COOKING WITH GRANDMA CHRONICLES PART 82

CHOCOLATE SOUFFLÉ The richest possible chocolate soufflé, using no flour. Serves 4 125 g/4 oz dark chocolate, chopped. 125 ml/½ cup strong black coffee 3 egg yolks ½ teaspoon vanilla extract 5 egg whites 30 g/2 tablespoons caster sugar Confectioners’ sugar (for sprinkling) To Serve Chantilly cream made with 4 fl oz/125 ml heavy cream.

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COOKING WITH GRANDMA CHRONICLES PART 80

CARAMEL NUT PARFAIT Pecan or walnut halves are excellent in this parfait. Serves 6 300 g/1½ cups sugar 125 g/1 cup coarsely chopped pecans or walnuts 250 ml/ 1 cup heavy cream, whipped until it holds a soft peak For meringue 150g/¾ cup sugar 125 ml/½ cup water 4 egg whites For decoration 75 ml/1/3

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COOKING WITH GRANDMA CHRONICLES PART 78

APPLE SNOW Any garden with an apple tree has windfalls, damaged apples that are no good for the table but fine to make a purée. The apples are cooked to a pulp, whisked until frothy, then whisked again with a couple of eggs which transform the applesauce to a delicate pale mousse. For grownups you

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COOKING WITH GRANDMA CHRONICLES PART 75

APPLE CRUMBLE This recipe is good for any tart fruit, particularly apples, apricots, or plums; when we lived in Burgundy, we would add the wild peaches from our centuries-old walled vegetable garden. This was the children’s favorite recipe to make with the food processor, though of course the butter can be rubbed into the flour

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