It’s a sad day, the last day of our Beauty and The Beast extravaganza. This week, all the food comes from Tale as Old as Time.
We are skipping the scene where the Beast scarfs down porridge
because we already have a good porridge recipe from Cinderella. But regardless, check out the delicious food from the last week of Beauty and the Beast
In contrast to the messy porridge meal, the Beast learned manners in a Tale as Old as Time.
I looked into some french soups and found Tourin, a french garlic soup. It was pretty good.
- 25g butter
- 1 onion, finely chopped
- 10 cloves garlic, roughly chopped
- sprig of thyme
- 150ml crème fraiche
- White Wine
- 10ml olive oil
- 1 clove garlic, finely sliced
- Heat the butter in a large, heavy-based saucepan set over a medium heat. Sweat the onion with some salt for 6-7 minutes, stirring occasionally, until softened. Add the roughly chopped garlic cloves and the thyme and sweat for 3-4 minutes, stirring regularly making sure the garlic doesn't colour.
- Add 1.4ltrs of boiling water to the saucepan and bring to the boil. Reduce to a simmer for 15 minutes, then add the crème fraîche and whisk well. Remove the soup from the heat and discard the thyme sprig. Use a stick blender to purée the soup until smooth.
- Return to the heat and adjust to taste using the white wine vinegar and salt. Keep the heat over a low heat as you prepare the garlic garnish; heat the olive oil in a frying pan over a moderate heat. Fry the sliced garlic until golden brown, then remove to a plate lined with kitchen paper to drain.
- Ladle the soup into soup bowls and garnish with the fried garlic and some black pepper before serving.
On the table, when the beast is eating soup, there sits a pile of artichokes.
I never really liked artichoke, but this recipe was good.
- 4 large whole artichokes, top 1 inch and stems removed
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 4 cloves garlic, cloves peeled and crushed
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
You can hardly see this, but it looks like there is a glass with a tiramisu in the back of the table.
I’ve never made Tiramisu. but I had a good time making it.
- 100 g Mascarpone cheese
- 1 eggs size large
- 1 tbsp sugar
- 4 savoiardi/ladyfingers
- 1/2 tsp rum extract
- 1 tbsp milk
- 1 tsp cocoa powder
- 1/2 tsp sugar (to top, optional)
- 2 pirouette sticks (optional)
- Separate the egg whites from the yolks and put them in 2 separate bowls. Mix the yolks with the sugar in one bowl. Stir in the Mascarpone cheese, one spoonful at a time, incorporating well.
- In the other bowl, beat the egg whites to form stiff peaks using an electric mixer. Then, add the beaten whites to the yolk-mascarpone mix, blending gently. The cream is ready. Set aside.
- Pour the rum extract and the milk into a small dish, then lightly dip the biscuits. Place them in the individual small serving bowls or cups (about 250 ml). Cover the biscuits with the cream. Sprinkle the cocoa powder (and sugar) on top.
- Refrigerate for at least one hour. Leave overnight in the refrigerator for best results. Serve cold.
Bundt cake with Chocolate Ganache
This is the centerpiece of today’s cook. Man, it was delicious.
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 1/4 cups whole milk
- 1 teaspoon vanilla
- 9 oz semisweet chocolate chips
- 1 cup heavy cream
- 2 tsp rum (flambe'd to burn off the alcohol)
- 1 tsp molasses
- Take the butter out of the fridge to soften and preheat the oven to 350°F.
- Prepare the bundt pan by greasing it thoroughly with butter or baking spray. You can also flour it, if you want, although this isn't strictly necessary.
- Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light
- Add the eggs and beat until fully incorporated and light.
- Beat in the flour, salt, baking powder, and finally the milk and vanilla.
- Beat everything together on low for 30 seconds, then high for 3 minutes.
- Immediately pour into the prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Let cool on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. If the cake doesn't feel like it's falling out smoothly, lay a slightly damp kitchen towel over the pan and tap again. If necessary, let the cakes cool more. If they have been baked thoroughly, however, they should fall right out of the pans once they've cooled a little and the sides of the cake have shrunk back from the pan.
- Place the chocolate into a medium bowl.
- Heat the cream in a small sauce pan over medium heat.
- Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum and molasses if desired.
- Allow the ganache to cool slightly before pouring over a cake.
Green Jello Salad
Last but not least, is the green jello salad on the table.
Theres also a yellow cake with chocolate frosting. You can find the recipe for that in the Pinocchio cook
- 2 1⁄4 cups water
- 3 (3 ounce) boxes lime gelatin
- 1 (20 ounce) can crushed pineapple
- 8 ounces brick cream cheese, softened
- 1⁄2 cup milk
- Dissolve gelatin in 2 1/4 cup boiling water.
- Drain pineapple and add 1/4 cup of the pineapple liquid to the gelatin mixture.
- Add pineapple to gelatin.
- Pour into 9 x 13 glass casserole and refrigerate until soft set.
- Mix the softened cream cheese and milk together until combined.
- Add the nuts to cheese/milk mixture.
- Mix the jello mixture and cream cheese mixture together.
- Refrigerate overnight and cut into squares to serve.
Will it be a meal as old as time?
Sadly, the Tourin and the artichoke weren’t that great. But the Bundt cake might be one of the best we’ve made. The tiramisu was delicious too!
Tourin – 6.75/10
Roasted Artichoke – 6.75/10
Tiramisu – 9/10
Bundt Cake with Chocolate Ganache – 9.75/10
Green Jello Salad – 7.5/10