Full Everyday Recipes

——————————-CINNAMON
DOUGH——————————-
2 1/2 c Flour, all purpose

3/4 c Sugar

5 oz Butter

2 tb Cinnamon, ground

1/4 ts Baking powder

1/4 c Water, cold

——————————-APRICOT
GLAZE——————————-
1 c Jam, apricot

1/2 c Sugar

1/4 c Water

——————————-PEACH
FILLING——————————-
10 ea Peaches, ripe

1 1/2 c Glaze, apricot

Cinnamon Dough:
===============
Form a large ring of flour on
your work surface.
In the center of the ring of flour make a mound
of sugar, baking powder, and cinnamon; also make a mound of butter
cut into small squares.
With the palm of your hand, cream the
butter and add to the sugar mixture while continuing to cream.
Push
the flour into the center and blend with the butter/sugar mixture
into a coarse meal.
Add all the water, press to mix in the water,
then work the dough into a ball with the palms to an equal
consistency having no dry spots.
Roll out one 10-inch tart shell on
the floured work surface.
Chill about half an hour.
Place the shell
into a pie pan, or tart pan and mold a piece of aluminum foil in
the pan.
Bake in 350 F preheated oven for 15 - 20 minutes until
golden brown.
Apricot Glaze:
==============
Combine jam, sugar and
water in a heavy saucepan.
Mix well, bring to a boil, then simmer
until clear.
Peach Filling:
==============
Cut each peach into
eight sections and arrange snugly in baked tart shell.
Lightly
brush apricot glaze over all peaches and serve.
Source: Great Chefs
of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s
Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim
Dodge

1 x Creme Anglaise **

———————————QUENELLES———————————
10 lg Egg whites

1 ea Bean, vanilla

2 oz Sugar

1 qt Water OR

1 qt Milk

———————————-CARAMEL———————————-
5 tb Sugar

5 tb Water

** See recipe for Creme Anglaise.
In a large bowl, whip the egg
whites until they are very stiff.
Add the vanilla bean paste.
Add
sugar (amount of sugar varies - it has to bind the eggs).
In a
large saucepan, heat (but do NOT boil) milk or water.
Shape the
beaten egg whites into quenelles and float them in the liquid to
poach gently.
After 2 minutes, turn the egg puffs with a spoon
dipped in cold water.
Cook for 3 more minutes, then remove to a
baking pan.
Drain the pan, and briefly reserve the quenelles.
Boil
the sugar and water in a saucepan until it forms caramel.
Scoop
Creme Anglaise into the bottoms of your serving bowls and then
place a quenelle in each bowl.
Sprinkle with roasted almonds and
top with caramel sauce.
Garnish with fresh fruit of the season.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo
Nechutnys, The Miramonte Restaurant, San Francisco, CA