APPLE AND PEAR GRATIN
This is a light-tasting, not-too-sweet dessert from Every Night Italian by Guiliano and Marcella Hazan.
Provided by pattikay in L.A.
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep, or a 9-inch springform pan.
- Put the eggs and egg yolks and the sugar in the bowl of a mixer. Beat at a high speed till you see pale yellow ribbons form.
- Mix in the rum and vanilla. Add the flour and mix well. Transfer to a mixing bowl.
- In a clean mixing bowl, whip the heavy cream to firm peaks, then fold it carefully into the egg mixture with a rubber spatula. Pour the batter into the buttered dish.
- Peel and core the apple and pear and slice them crosswise into thin half moons. Arrange over the batter in the baking dish, alternating the apple and pear slices.
- Do not be concerned if they sink into the mixture - they will all eventually be embedded in it.
- Place in the preheated oven and bke till the top has turned golden brown, about 45 minutes.
- Serve warm or chilled.
Nutrition Facts : Calories 253.3, Fat 11.4, SaturatedFat 5.9, Cholesterol 202.8, Sodium 45.9, Carbohydrate 32.7, Fiber 1.5, Sugar 27.6, Protein 4.9
RUTABAGA, PEAR AND TURNIP GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
- Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
- Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
- Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
- Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.
THE BEST ONION GRATIN
Make and share this The Best Onion Gratin recipe from Food.com.
Provided by TJW2725
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Break the onion quarters apart to give you little "petals".
- Place these in an A4 sized dish or earthenware oven dish.
- Drizzle with olive oil, add salt and pepper, and toss in the thyme and garlic.
- Mix well, add white wine and cover tightly with two layers of tinfoil.
- Bake for 45 minutes, then remove tinfoil, and put back in oven for 15 minutes until slightly golden.
- Stir in creme fraiche (or sour cream) and sprinkle with cheeses.
- Turn oven down to 350F and put back in oven until cheese is golden and melted, about 15 minutes.
- You can eat right away, or cool it down and flash it under the grill when the guests arrive.
- Enjoy!
Nutrition Facts : Calories 250.3, Fat 14.3, SaturatedFat 8.6, Cholesterol 48.6, Sodium 275.5, Carbohydrate 13.6, Fiber 1.6, Sugar 5.3, Protein 11.1
CARAMELIZED PEARS AND RED ONIONS
Sweet and savory flavors get concentrated in this roasted side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Drizzle pears and onions with oil. Season with salt and pepper, and toss. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning pieces occasionally, until golden brown, about 40 minutes.
CREAMED ONION GRATIN
This Creamed Onion Gratin is one of those timeless recipes that will always have a place at the Southern holiday table. If you've planned ahead, you already stored your surplus of spring Vidalia's to enjoy throughout the year. If not, any sweet onion will do. First, the onions are slowly caramelized to bring out (even more of) their ultra sweet flavor, and laced with sherry to add another dimension of taste. The tender onions are then tossed in a rich and creamy cheese sauce and topped with buttery panko crumbs. The results are baked into a bubbling golden brown casserole so good you'll want to eat it straight from the pan with a spoon.
Provided by Food Network
Time 1h30m
Yield s: 6 - 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Lightly grease a gratin dish or medium casserole.
- Cut off the root and tip of the onions. Slice in half length-wise and peel. Lay the cut-side of the onion down and slice length-wise into thick wedges.
- In a Dutch oven or heavy pot, melt two tablespoons of butter over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 40 minutes. Add the sherry and simmer until it evaporates. Remove the onions from the pan and pour through a fine mesh sieve. Let them drain while making the bechamel sauce. (Draining the onions prevents a runny gratin because the onions will continue to release more liquid in the oven.)
- In the same Dutch oven, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for one minute. Add the scalded milk and cook, whisking constantly, until the sauce is very thick. Remove from the heat. Fold in the Gruyere and stir until completely melted. Season with salt and pepper, to taste. Add the onions to the cheese sauce and toss to thoroughly coat. Pour the onion mixture into the gratin dish.
- Melt the remaining tablespoon of butter and toss with the panko crumbs. Sprinkle over the top of the onions and bake until bubbly and golden brown, about 30 minutes. Serve warm.
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