Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

In the first century AD, Pliny the Elder wrote in his remarkable book Naturalis Historia, "The Muscat grape has been grown for a long time in Beaumes and its wine is remarkable." My grandmother obviously agreed with him as Muscat de Beaumes de Venise was one of her favorite wines. She loved to have a glass of it as an aperitif. I distinctly remember the first time she allowed me to have a taste. It was light, not too sweet with the fragrance of orange blossoms and honey. I was therefore intrigued, whilst reading an old magazine on Provencal desserts, when I came across a cake using this wine and adapted the recipe to the cake we have here. Unfortunately my lovely “Mamie” had passed away before I could make it for her. This cake is a tribute to her and to all the “delices” she used to make for me as a child.



GENEVIÈVE’S GATEAU

Serves 8 – 10 people

5 extra-large eggs - separated

4 oz sugar ( ½ cup plus 1 ½ tablespoons)

5 oz butter (1 ¼ sticks)

Zest of 2 lemons and the juice of ½ lemon

Juice of 1 orange

8 oz all-purpose unbleached flour (1 ¾ cups)

½ teaspoon salt

1 1/3 cups Beaumes de Venise or Muscat

1 lb grapes – you can use red or white seedless varieties

1 tablespoon light brown sugar

1 tablespoon sugar (mix with the light brown sugar above in a small bowl)

1 tablespoon slivered almonds

  1. Preheat the oven to 400 degrees. Coat a 10-12 inch cake tin with a removable bottom with a little olive oil. Set aside.
  2. Whisk the egg whites until they hold firm peaks. Set aside.
  3. Place the butter in a large bowl. Using an electric mixer, beat until creamy. Add the sugar and beat 1 minute more. Add in the orange juice and beat until smooth.
  4. Whisk in the lemon zests and juice, and then add in the egg yolks one at a time and beat until you have a smooth mixture.
  5. Add the flour, salt and wine to the egg yolk mixture and whisk until well combined. The batter may look a little granulated.
  6. Gently fold the egg whites into the batter. Pour half of the batter into the prepared cake tin. Distribute half of the grapes over the batter. Cover with the remaining batter and then drop the remaining grapes over the surface.
  7. Cook the cake for 30 minutes. Open the oven and carefully sprinkle the combined sugars and slivered almonds over the surface of the cake. Bake for a further 5-10 minutes or until a knife inserted into the center of the cake comes out clean. Remove from the oven and serve at room temperature.
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