Far Breton, French Night & Palmiers
The Market hosted a French Night this week and had so much fun! We all nibbled and talked about all the French things we love or love to hate! Recipes and delicious foods were brought as well. Here are the recipes.
FAR BRETON CAKE
2 CUPS PITTED PRUNES
½ CUP COGNAC OR RUM OR BRANDY
3 ¼ CUPS WHOLE MILK
2/3 CUP SUGAR
1 VANILLA BEAN, SPLIT AND SEEDS SCRAPED
4 LARGE EGGS
PINCH OF SEA SALT
1 ¾ CUPS FLOUR + 2 TABLESPOONS
1 TEASPOON SALTED BUTTER, SOFTENED
IN A SMALL BOWL, COMBINE PRUNES AND SPIRITS OF CHOICE. ALLOW TO SIT AT LEAST 2 HOURS.
PREHEAT OVEN TO 400. GREASE 7x11 BAKING DISH
IN A SMALL SAUCEPAN, BRING MILK, SUGAR, VANILLA BEAN AND IT’S SEEDS TO A SIMMER OVER MEDIUM HEAT
IN A LARGE BOWL, BEAT EGGS WITH SALT.
DISCARD THE VANILLA BEAN POD AND POUR WARM MILK INTO EGGS WHISKING CONSTANTLY. POUR IN THE ½ CUP OF SPIRITS AND GRADUALLY WHISK IN FLOUR.
POUR HALF BATTER IN PREPARED DISH AND SCATTER THE PRUNES EVENLY ON THE BOTTOM. POUR IN REMAINING BATTER. BAKE FOR 30 MINUTES.
REDUCE OVEN TEMPERATURE TO 350. REMOVE THE CAKE FROM THE OVEN AND SPREAD BUTTER EVENLY ON TOP OF BATTER. RETURN TO THE OVEN FOR AN ADDITIONAL 10 MINUTES. LET COOL COMPLETELY BEFORE SERVING.
