à la Julia » lemon

apple crumble with jelly

Julia — Tue, 25 Jan 2011 00:57:43 +0000

preparation: 20min | difficulty: ★★

serving portion: 6 shooters

candied apples

3 apples; peeled, cored and diced
60g salted butter
60g caster sugar
20g pine nuts, toasted
3 Tbsp of Calvados (apple brandy)
1 Tbsp ground cinnamon
30g golden raisins
juice of ½ lemon

calvados jelly

60ml calvados
60ml honey
80ml water
440 ml apple juice
4g gelatin

crumble

70g butter; soft
30g brown sugar
100g biscuits; coarsely crumbled

directions

In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.

Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.

For the candied apples: Melt the butter on a low heat. Then add the diced apples, sugar, pine nuts, golden raisins and cinnamon. Cook over medium heat for about 8 to 10 min.

Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.

For the crumble: Remove 70g butter in advance until soft. Knead the butter with 30g of brown sugar and 100g of coarsely crumbled biscuits. Heat your oven to 160 degrees. Make a pile with the crumble and flatten until 5mm thick. Bake the crumble for 15 to 20 min.

Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.

reference

Les verrines du chef

stuffed vine leaves

Julia — Fri, 14 May 2010 01:10:44 +0000

Fasting of à la Julia is over; almost forty days have passed since migrating to Canada. Well, just to point out the influence of the Lebanese Diasporas in Montreal, here’s a dish that literally is everywhere being sold in supermarkets, food courts, fancy restaurants. The vegetarian version can also be found in cans (which is called the Greek dolmades)

preparation: 1 hr | cooking: 45 min | difficulty: ★★★

serving portion: 4 persons

ingredients

500g fresh vine leaves
500g lamb cutlets
160 gr washed rice
300 gr minced meat
1 tsp 7 spices
1/2 tsp black pepper
1/2 cup lemon juice
35gr salt
600 gr water

directions

Place the cutlet ribs in the bottom of a deep cooking pan.

To prepare the stuffing, mix together in a bowl the meat, washed rice, 7 spices and black pepper.

Add the leaves to boiling water in batches until leaves are tender.

For the stuffing technique please check the below illustrations.

Once you are done with the stuffing, cover the vine leaves with water; Cook on high heat for 15min add the lemon, then lower the heat and simmer for 30min or till the vine leaves are well cooked.

illustrations

tips

Best served with natural yoghourt.

carrot soup

Julia — Thu, 04 Mar 2010 07:55:44 +0000

preparation: 15min | cooking: 30min | difficulty: ★★

serving portion: 5 persons

ingredients

500g carrots
1 Tbsp sesame oil
2 garlic cloves, crushed
1 large onion, chopped
1 L vegetable stock
juice of 1/2 a lemon
salt to taste

directions

Wash the carrots then peel and slice them into circular disks.

Heat the sesame oil in a large saucepan over medium heat and cook garlic and onions until translucent; Add the stock and carrots and bring to a boil; Lower the heat and simmer for 30 minutes or until the carrots are tender.

Puree the mixture with a hand blender then pour the lemon juice and salt to taste.

Garnish with poppy seeds or with a drizzle of sesame oil.

tips

Serve with french bread.