Whisk Wednesday -- Catching UP!

Today I am trying to catch up a bit with Whisk Wednesdays, my weekly French cooking lesson. And will be posting Gratin de Fruits au Marasquin or Fruit Gratin with Maraschino Liqueur and Aubergines Bayildi or Gratin of Stuffed Eggplant.

With all my Whisk Wednesday recipes I do try to keep as close to the original recipe as possible and only make substitutions when I can't find the specific ingredient or our economic pinch budget will not allow it.

I have to admit that we really did not care for the Gratin de Fruits. But in all fairness I do not like mango nor figs! Since I was given a case, YES A CASE, of bananas I did add bananas which were very good with the sabayon sauce! And I loved how the bananas developed stripes when broiled! I knew that the sabayon would burn easily so did not broil very long and I think it would have had a much better taste if I would have let it brown a bit more.







Gratin de Fruites
Recipe adapted from "Le Cordon Bleu at Home"


3 mangoes
6 figs
2 TBL maraschino liqueur (I used cherry brandy)

For the Sabayon:
2 egg yolks
1/2 c confectioners' sugar
2/3 c dry white wine
2 TBL maraschino liqueur (I used cherry brandy)



Now the Auberines Bayildi was an entirely different story and we loved it. I think this is the first Le Cordon Bleu recipe I've made that called for garlic. Also I substituted Mozzarella Cheese for the Gruyère. Yes, I went all Italian on this recipe and it was delicious!





Aubergines Bayildi
Recipe adapted from "Le Cordon Bleu at Home"

3 small eggplants
Salt
5 TBL EVOO
3 shallots, chopped fine
4 cloves garlic, chopped fine
1 TBL tomato paste
1 3/4 pounds tomatoes, peeled, seeded, and diced
Freshly ground pepper
3 TBL finely sliced basil leaves
2 tomatoes
4 oz grated Gruyère cheese (I used Mozzarella)
3 TBL butter
Basil leaves for garnish

Vegetable oil for baking sheet








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