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Gateau Orange Caramel - Cuisine et Vins de France

paul o' vendange

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This is a "gateau orange caramel," which I got from Cuisine et Vins de France. The recipe calls for Grand Marnier in the batter. My wife, whom I lovingly refer to as "kitchen witch" as she loves to make all kinds of liqueurs and extraordinary bitters, provided her "Cointreau." One of these days we will have to source Seville Oranges. The recipe also calls for faisselle égoutté.  Easy to make (the soft, drained cheese), I've made it many times but I haven't made any cheese in a log time and have no cultures so I substituted the faisselle égoutté with Chobani yogurt - I made a "sack" with double layers of tight-weave cheesecloth and drained it overnight over a bowl in the frigo. Texture came out beautifully.



gateau orange caramel.jpg

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Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

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