15
June
2010
6/12 Chef in the Market Demo: Robert Reynolds, The Chefs Studio
June 12, 2010 Chef in the Market demonstration by:
Robert Reynolds, The Chefs Studio
Recipes:
Gateau au Beurre (Norman Table)
With a Fruit Compote (Madeleine Kamman)
Ingredients
For the Gateau:
3/4 C sugar
2 T sugar
pinch of salt
4 large eggs, separated
16 T butter, melted
1-1/4 C flour
For the Compote:
1 dozen pitted prunes
1/2 C golden raisins
4 T Brandy (optional)
Juice and rind of one lemon finely grated
1/2 C best quality cherry or raspberry preserves
1 quart strawberries
1/2 pound cherries, halved and pitted
Directions
For the Gateau:
- Preheat oven to 350˚F
- Beat sugar, salt and yolks till lemon colored. Gradually stir in melted butter.
- Sift flour and fold in gently.
- Beat whites to soft peak.
- Fold into batter 1/3 at a time.
- Do not overwork.
- Lightly butter and flour 8 x 8 x 2 inch mold.
- Pour batter into mold and place in oven.
- Bake 25 minutes.
- Cool in the mold 5 minutes before turning onto a wire rack to cool.
For the Fruit Compote:
- Cut the prunes into 1/3 inch pieces.
- Put into a bowl along with raisins.
- Pour brandy over.
- Add lemon juice and rind and let macerate while you clean the berries.
- Mix the prunes with the preserves to make a sauce, and add the berries and cherries.