Indiana Frangipane Bites Recipes

CLASSIC FRANGIPANE

Steps:

• Bring milk to a boil in a saucepan. Remove from the heat and set aside.
• Beat 1/4 cup sugar, egg, and egg yolk together until foamy. Add flour and slowly pour in hot milk, beating constantly until smooth and no lumps remain.
• Pour the mixture back into the saucepan and slowly bring to a simmer over low heat. Cook, beating constantly to avoid any lumps, until thickened, 3 to 5 minutes. Remove from the heat.
• Add butter and stir until melted. Add the remaining 1/2 cup sugar, almond meal, vanilla extract, and almond extract. Let cool, stirring every so often to prevent a skin from forming.
• Once cooled, use it right away or refrigerate until ready to use.

STONE FRUIT AND FRANGIPANE TOAST

Steps:

• Heat oven to 375 degrees. In the work bowl of a stand mixer fitted with the paddle attachment, cream 7 tablespoons butter and 1/2 cup granulated sugar on medium speed until pale and creamy, then add each egg yolk one by one, mixing between additions to emulsify. And almond flour and a pinch of salt and mix to combine, scraping the bottom of the bowl as needed.
• Spread the remaining 1 tablespoon butter on one side of the bread slices. Sprinkle with 2 teaspoons granulated sugar. Transfer to a baking sheet, buttered side down. Divide frangipane mixture among slices, spreading to coat the top of each slice.
• Working over a bowl, tear the stone fruits off their pits into large bite-size pieces, dropping the fruit into the bowl as you go. Add 1 tablespoon granulated sugar and a pinch of salt and toss to coat. Pile the fruit onto the bread, some pieces facing up, some facing down, and gently press the fruit to adhere to the frangipane mixture.
• Sprinkle the fruit with the remaining 2 teaspoons granulated sugar, pour any juices left in the bowl over the fruit, then bake until fruit is tender and juicy, the bottom of the bread is deep brown, and the edges of the toast are crisp, 20 to 25 minutes.
• Broil the toasts until browned in spots, watching carefully so the fruit doesn't burn, 1 to 2 minutes.
• Top with confectioners' sugar and serve with heavy cream, whipped cream, or yogurt, if you are virtuous!

EASY CRANBERRY FRANGIPANE TART

Steps:

• For the crust: Preheat the oven to 400 degrees F. Spray a 9-inch tart pan with removable bottom with baking spray and place on a sheet pan.
• Combine the cookie crumbs, flour, sugar and salt in a food processor or medium bowl and pulse or mix until combined. Add the butter and blend until moistened. The mixture should clump together in your hand; if it seems dry, mix in 1 teaspoon water until combined.
• Evenly press the crumbs into the bottom and up the sides of the tart pan. Bake until the center of the crust looks dry, about 12 minutes. Set aside on a wire rack to cool while you prepare the filling. Lower the oven temperature to 350 degrees F.
• For the filling: Beat the butter, granulated sugar, brown sugar and salt in a stand mixer fitted with the paddle attachment until smooth. Add the vanilla and almond extracts and beat a few seconds more. Add the eggs and yolk one at a time, beating well after each addition (don't worry if the mixture looks thin). Add the almond flour and all-purpose flour and mix on low until completely combined.
• Pour the frangipane into the warm crust and smooth it out towards the edges -- it's fine if it melts a little. Place the cranberry halves on top, pushing them in just slightly.
• Bake the tart at 350 degrees F until golden and set (not jiggly) and a toothpick inserted in the center comes out clean, 43 to 45 minutes. Let the tart cool completely on the rack before removing the outer ring and placing the tart on a platter. Dust the edges of the tart lightly with confectioners' sugar, then sprinkle the toasted almond slices around the edges of the tart.

FRANGIPANE FOR CRANBERRY-ALMOND TARTS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, add butter and almond paste; mix to combine. Add sugar; mix to combine. Add egg and beat to combine, scraping down sides of bowl, if necessary. With the mixer on low, add cake flour. Continue mixing until well combined.

FRANGIPANE FILLING

Steps:

• Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Store in an airtight container, refrigerated, up to 4 days.

INDIAN-STYLE GREEN BEANS

Steps:

• Cut beans into 1 inch diagonal slices. (I just use frozen green beans.).
• Heat oil in a large skillet or wok.
• Saute mustard seeds until they begin to "pop".
• Add vegetables. Cook, stirring constantly for 5 minutes.
• Mix in seasonings, reduce heat, cover, and simmer 8-10 minutes.
• Stir in lemon juice and serve.

INDIANA FRANGIPANE BITES

Steps:

• Line 24 mini muffin cups withpaper liners. Preheat oven to 350 degrees
• Combine butter, 1/2 cup regular sugar, eggs, almon paste, and flour in food procesor and mix until smooth.
• Divide pastry mixture into lined muffin cups, filling 1/3 full. Press 1/2 a prune into each muffin cup. Sprinkle with sliced almonds and coarse sugar to taste.
• Bake at 350 degrees for 12-15 minutes.