One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

Tuesday, January 9, 2007

Crème Anglaise & Raspberry Coulis

Adapted from Above and Beyond Parsley: Food for the Senses by The Junior League of Kansas City, Missouri

I lived in glorious (no kidding) Kansas City, Missouri, for two years. It’s a great town, especially for eating. Just read some of Calvin Trillin’s food books or essays, and you will get a sense of what I mean. Oh, heck, just read Calvin Trillin for any reason.


Crème Anglaise
Adapted from Above and Beyond Parsley:Food for the Senses by The Junior League of Kansas City, Missouri

3 egg yolks
¼ cup sugar
⅛ teaspoon salt
1 cup heavy cream
1 vanilla bean
2 tablespoons Amaretto (almond flavor) or Frangelico (hazelnut flavor)
½ teaspoon vanilla extract

In a bowl, whisk together the egg yolks, sugar, and salt until light and thick. Combine the cream and vanilla bean in a heavy saucepan, and bring to a boil. Cool for about 5 minutes.

Add the cream mixture to the egg mixture, whisking constantly to avoid scrambling the eggs. Put this mixture through a strainer at this point to make sure it's smooth with no bits of cooked egg in it.  Then pour combined cream and egg mixture back into the saucepan and cook over low heat, making sure it does not boil, until it's thick enough to coat the back of a spoon. If you get a stripe after you pick up the spoon, turn it over, and run your finger down the bowl, it's right.

Remove the pan from the heat and stir in Amaretto or Frangelico and the vanilla extract. Remove vanilla bean, and strain through fine sieve. May be refrigerated for 3 days.

Raspberry Coulis
Adapted from Above and Beyond Parsley:Food for the Senses by The Junior League of Kansas City, Missouri

Blend, strain, and refrigerate the following ingredients:
1½ cup fresh raspberries or 1 package frozen raspberries
¼ cup powdered sugar
¼ cup Framboise or Chambord

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