Hubert Keller's Christmas in Alsace

Hubert Keller's Christmas in Alsace

Language: English

Pages: 0

ISBN: B00H5AHYDE

Format: PDF / Kindle (mobi) / ePub


 Well-known chef, Hubert Keller, shares his family Christmas traditions and 20 of his favorite recipes from his boyhood home of Alsace, France.

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water helps them cut more cleanly.) Make 2 diagonal cuts beginning at about the waist and angling in and up to below the shoulders. Pull the arms out. After that you can play, perhaps making a hat or muffler from scraps. Transfer the breads to the baking sheets, cover with kitchen towels, and let them rise for about 30 minutes. In a small bowl, whisk the egg yolks with 1 teaspoon of water. With a pastry brush, brush the breads with the egg wash. Press the raisins or other decorations firmly

an offset spatula or rubber spatula, smooth on a �-inch layer of whipped cream. Push the cream a little beyond the edge of the cake. (This prevents gaps when you settle the next layer on top.) Nestle half of the cherries into the whipped cream, scattering them evenly over the top. Place the middle cake layer on top of the cherries, pressing it lightly into the whipped-cream layer. Brush with syrup, spread with whipped cream, and scatter the remaining half of the cherries over the cream.

batter. Unfortunately, folding in the butter can cause the batter to deflate and your cake to be heavy. If you feel confident making génoise, go ahead and add the 3 tablespoons of unsalted butter. Otherwise, leave it out. The cake will still be delicious. ♣ If using jarred cherries, drain them, reserving both the syrup and the cherries. Measure the amount of syrup and set aside. Macerate the cherries in a glass bowl in � cup of kirsch for 1 hour, tossing them occasionally. Drain the cherries,

still not form around the dough hook. Scrape the dough off the dough hook and add the yeast mixture. Knead on low speed until the dough feels smooth and elastic, yet still fluffy and soft, about another 10 minutes. It will remain sticky. On a lightly floured work surface, shape the dough into a ball, dust a large bowl lightly with flour, and add the dough. Cover the bowl with plastic wrap and leave in a warm place to rise until doubled in size, about 2 hours. When ready, the dough will not

teaspoon of the remaining butter in a large nonstick skillet over medium heat. Spoon about 2 tablespoons of batter per blini into the skillet and cook over medium-low to medium heat until golden underneath, about 2 minutes. Turn and cook the second side until browned, about 2 minutes. Transfer the blinis to a warm serving platter and keep them warm in the oven. Add more butter to the skillet as needed and continue cooking blinis until all the batter is gone. Top each blini with a small dollop

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