Best 3 Sarah Bernhardts Recipes
Indulge in the delectable Sarah Bernhardt potatoes, a culinary masterpiece named after the legendary French actress. These crispy and golden-brown delights are a true testament to the art of cooking. With three enticing variations, this recipe offers a delightful journey for your taste buds.
The Classic Sarah Bernhardt Potatoes: Experience the original magic of this dish, featuring perfectly fried potato croquettes filled with a savory duxelles mixture of mushrooms, shallots, and herbs. Coated in bread crumbs and fried until golden, these croquettes are the epitome of crispy on the outside, fluffy on the inside perfection.
The Vegetarian Sarah Bernhardt Potatoes: Embracing the flavors of the earth, this vegetarian rendition replaces the traditional duxelles with a tantalizing combination of roasted bell peppers, zucchini, and feta cheese. The result is a symphony of colors and textures, offering a delightful play of flavors in every bite.
The Sweet Potato Sarah Bernhardt Potatoes: For a unique twist, this recipe introduces the vibrant hues and natural sweetness of sweet potatoes. Paired with a filling of black beans, corn, and spices, these croquettes bring a Latin flair to the classic dish. The sweet and savory combination is sure to leave you craving more.
No matter your preference, these three variations of Sarah Bernhardt potatoes promise an unforgettable culinary experience. From the classic to the vegetarian and sweet potato versions, each recipe offers a distinct flavor profile that will tantalize your palate. So, gather your ingredients, fire up your stove, and embark on a culinary journey that will leave you and your loved ones utterly satisfied.
SARAH BERNHARDT CAKES (SARAH BERNHARDT-KAGER) (DANISH)
Sarah Bernhardt, the great French actress, captured Danish hearts to such an extent that they named these special chocolate mousse topped meringue cakes after her.
Provided by Olha7397
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cover a baking sheet with parchment paper or grease and flour it.
- Preheat oven to 350°F.
- In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
- Fold in the pulverized almonds, cornstarch, and almond extract.
- Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
- Bake until top is dry and cakes are a creamy color, about 10 minutes.
- Remove from sheet and cool on rack.
- Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
- Melt the butter in another pan.
- Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
- Mix the COOLED chocolate and butter together and add the egg mixture.
- When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
- Melt the remaining chocolate and pour over the firm chocolate layer.
- Decorate each cake with an almond.
- Makes 12 cakes.
- The Great Scandinavian Baking Book...-- Beatrice Ojakangas.
SARAH BERNHARDT COOKIES
Sarah Bernhardt cookies are as multilayered as their namesake-the famed French actress who once starred in the title role of Hamlet. An almond macaroon base is topped with silken chocolate filling and then covered in melted chocolate, resulting in a truffle-like cookie with a bit of crunch.
Yield makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Make filling: In a heatproof bowl set over a pan of simmering water, melt the chocolate. Remove from heat and allow to cool. Combine the sugar and the water in a small saucepan, and simmer until clear, about 5 minutes. Place egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes.
- Transfer bowl to the mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Raise speed to high, and continue beating until cool and fluffy, about 3 minutes. Reduce speed to medium; gradually beat in chocolate until fully combined, scraping down sides of bowl as necessary. Refrigerate until firm and cold, about 1 hour (or up to 1 week).
- Preheat oven to 350°F. Line a baking sheet with a nonstick baking mat (such as Silpat).
- Make cookies: In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and sugar on medium speed until smooth. Add egg white, almond extract, and salt, and beat to combine.
- Transfer to a pastry bag fitted with a 1/4-inch tip (such as Ateco #12). Pipe 1-inch cookies onto prepared baking sheet, leaving about 1 inch between cookies. Bake until firm and golden around edges, about 12 minutes, rotating halfway through. Transfer cookies to a wire rack to cool completely. (Cookies can be stored in an airtight container up to 1 week.)
- Place cookies flat side down on a cooling rack. Transfer filling to a pastry bag fitted with a 1/4-inch tip (such as Ateco #11), and pipe a peaked mound on top of each cookie. Transfer to freezer until very firm, about 1 hour.
- Make coating: In a heatproof bowl set over a pan of simmering water, melt the chocolate. Stir in the shortening. Cool until barely warm.
- Remove cookies from freezer. Working quickly so the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place, filling side up, on cooling rack set over a baking sheet. Cookies can be refrigerated in airtight containers up to 4 days.
COCONUT SARAH BERNHARDTS
My DH loves coconut. I haven't tried these yet but hope to for Christmas. Cooking time does not include chilling time.
Provided by MARIA MAC
Categories Drop Cookies
Time 25m
Yield 32 cookies
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350°F and line 2 baking sheets with parchment paper.
- In a large mixing bowl, stir together coconut, sugar, egg white and vanilla until combined.
- Drop by teaspoonfuls onto prepared pans. Bake 7 minutes or until bottoms are lightly golden.
- Allow to cool on baking sheets. Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks.
- In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan. Pour hot cream over the chocolate and whisk until smooth.
- Stir in rum. Cover and refrigerate about 1 hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie.
- Smooth to form a dome shape. Refrigerate about 1 hour or until firm.
- Line cooled baking sheets with waxed paper. In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated. Place on waxed paper.
- Refrigerate until chocolate sets, about 2 hours.
Nutrition Facts : Calories 46.8, Fat 3.8, SaturatedFat 2.9, Cholesterol 4.5, Sodium 8.8, Carbohydrate 2.9, Fiber 0.5, Sugar 2.3, Protein 0.4
Tips:
- Mise en Place: Before you start cooking, ensure all your ingredients and utensils are ready. This will make the cooking process smoother and more efficient.
- Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, flavorful ingredients whenever possible.
- Follow the Recipe: While it's okay to make some adjustments, it's important to follow the recipe closely, especially if you're making the dish for the first time.
- Pay Attention to Cooking Times and Temperatures: Overcooking or undercooking can ruin a dish. Use a timer to ensure you cook the food for the correct amount of time and at the right temperature.
- Don't Be Afraid to Experiment: Once you're comfortable with the basics, feel free to experiment with different ingredients and flavors. Cooking should be an enjoyable and creative process.
Conclusion:
Sarah Bernhardt recipes offer a delightful blend of flavors and textures that are sure to impress your taste buds. With careful preparation and attention to detail, you can create these classic dishes that are both visually appealing and incredibly delicious. Whether you're a seasoned cook or just starting out, give these recipes a try and experience the culinary magic of Sarah Bernhardt.
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