My school is having a marty gras celebration, what can i make thats servable and french, besides crepes?

Question

Im on the food comittee, and im desperate for a good french kind of snack like thing, like something you would serve at a bakesale, but it has to be french

Answer 1

You could make Creme Brulee. It's like a pudding and you could sell in dixie cups or something like that.

http://www.foodnetwork.com/food/recipes/...

Answer 2

King cake is totally Mardi Gras. You could do a variation by having "King" cupcakes or "King" cookies with white icing and sprinkled with purple, yellow and green colored sprinkles or sugar.

Answer 3

Beignets are french doughnuts. I am sure you can get a recipe online for them.

Answer 4

french toast lol!

Answer 5

You could make some sort of quiche or souffle, maybe with cheese and spinach or something.  Bake it, and once it's done, transfer into small bowls or cups that way it would be easy to serve.  You could also make eclairs or some other type of French dessert.  To be less expensive, you could make mini versions.  Good luck, and this sounds tasty!

Answer 6

hi there, here are a few french recipes that I know of other then crepes enjoy!!

Crumble aux Myrtilles: (Blueberry crumble pie)

1 pound blueberries

3/4 cup white sugar

3 tablespoon brown sugar

1 teaspoon vanilla

2/3 cup flour, 5 tablespoons of butter

1 teaspoon cinnamon

1/4 teaspoon salt

Equipment:

1 pie pan

1 deep sauce pan

Directions:

Mix the flour, brown sugar, and salt in a bowl. Melt the butter and add it to the flour mixture. Stir this thoroughly and make it as granular as possible. Once you have a fine crumby texture put it in the refrigerator for 2 hours. This will be the crust and the top layer of the tarte.

Put the blueberries in a pan with the white sugar and cook it over a low heat for 10 minutes. Spread a thin layer of dough in the pie pan evenly over bottom. Then carefully spread the blueberries over the crust. Cover the layer of blueberries with the remainder of dough. Sprinkle the top with cinnamon and bake at 350.

Flan aux Poire: (pear Flan)

2 large pears

3/4 cup whipping cream

3/4 cup milk

2 eggs

1/3 cup sugar

4 pinches of cinnamon

2 tablespoon butter

Directions:

Frst peel the pears and cut them half, remove seeds and slice them. Put the sliced pears in a saucepan with 2 tablespoons of sugar. Cook over low heat until tender. Preheat oven at 300 degrees. With butter grease some individual serving bowls (oven proof).

In a mixing bowl, stir eggs, milk, whipping cream and cinnamon. Pour mixture into each bowl and Place a couple pear slices in each bowl. Bake for 1 hour. Serve warm.

One can serve this dish with a chocolate or rasberry sauce.

Tarte aux Manques et Poire: (mango and pear pie)

3 medium pears

1 large mango

The Dough

2 cups flour

1 cup softened butter

1 egg

2 or 3 tablespoons of water

The Cream

1/4 cup table cream

1/2 plain yogurt

1/2 cup sugar

3 eggs

Directions:

To prepare the dough pour the flour in a large bowl and add the butter. Knead this with your fingers. When the butter and the flour are mixed thoroughly, add the eggs and 3 tablespoons of water. Keep kneading the dough until it’s smooth and homogeneous. When finished, cover it with plastic wrap and let it rest in a cool place.

Peel the pears, remove the seeds and slice them into pieces. Put the pear pieces in a sauce pan with a cup of water and cook them on a low heat for 5 minutes. Peel the mango, remove the pit and slice it thinly. Preheat the oven at 350.

Prepare the cream next. Mix the cream, yogurt, sugar and the eggs, in a bowl. Whisk everything together.

Roll the dough into a circle slightly larger than your pie pan. (Have enough dough to cover the edge). Once the dough is in the pie pan, make some holes in it with a fork. Cook this crust alone for ten minutes. Remove the crust from the oven and place the pears and the mango pieces on it. Pour the cream on top. Bake for 20 minutes at 400. Let it cool down

Gratin Dauphinois: (potato -cheese casserole)

2 pounds potatoes

2 cups milk

1/2 cup swiss cheese -shredded

2 eggs

salt,pepper,nutmeg

butter

Equipment:

1 10 inch (approximately) casserole dish

1 12 inch or larger baking pan

2 cereal bowls

1 cheese grader

Directions:

Peel and wash the potatoes and then thinly slice them. Shred the cheese into the first cereal bowl. Mix the eggs, milk, salt, pepper, and nutmeg, in the other cereal bowl.

Grease the 10" inch pan. Layer the potatoes in the pan overlapping each slice. Cover this with a layer of cheese. Pour the egg mixture on top of the cheese. Place four .25" squares of butter on top of the cheese.

Bake in the oven at 350 degrees "bain marie" style. Place 10" pan inside the larger pan. Fill the larger pan with 1" of water. This will help prevent the milk-egg mixture from over cooking.

The dish is ready when all of liquid in the potatoes pan is absorbed. The top layer should have a golden color. You could also check the potatoes with a knife for softness.

Congolais: (coconut biscuit)

7 oz shredded coconut

6 oz sugar

1/3 oz vanilla sugar

3 egg whites

(unsalted) butter for baking sheet

Directions:

1- Pre-heat oven at 200°C / 400°F ; butter a baking sheet.

2- In a saucepan, medium heat, pour the egg whites, sugar and vanilla

sugar then start whisking vigourously until they get hot and frothy.

Take away from flame and keep whisking until temperature cools down a bit.

3- Pour the shredded coconut all at once and mix together with

a wooden spoon ; diaplay balls of coconut mixture on the baking sheet

(around 6 cm /2.5 in diameter).

4- Bake in oven for 15 minutes until they get golden ; the Congolais must

be crunchy outside and soft inside.

5- Serve the biscuits warm or cold, simply by themselves or with a ball

of vanilla ice-cream or/and hot chocolate in a saucer.

ham Canapes:

1 cup chopped, cooked ham

2 tbsp. cream

2 tbsp. grated cheese

cayenne pepper, to taste

bread slices

butter

stuffed olives (optional) to garnish

directions:

1.   mix together ham, cream, grated cheese and cayenne pepper; blend thoroughly.

2.   shape rounds of white bread with a cookie cutter, fry them lightly in butter, lightly browning both sides.

3.  spread ham mixture evenly on bread rounds, sift a scant amount of grated cheese over the top, brown lighty in a hot oven

4. if you choose to use the olives garnish each one with a stuffed olive; serve.

Answer 7

shrimp etouffe

gumbo

jambalaya

Answer 8

Beignets

Pecan Pralines--don't know if they're French but they are New Orleans.

Cream puffs

Eclairs

Madelines

Answer 9

Something that is quite baisic is Gumbo, it is really popular during Mardi Gras (It is what the French teacher at my school made)!

Answer 10

For european french Mardi Gras dishes: pancakes, douhgnuts, waffles.

Beignet stands for doughnut, all other nouns stand for Carnival's doughnut.

Search for:

- gaufre (honeycomb waffle): from northern France and Belgium

- bugne: soft doughnut from eastern France (there are many other names for bugnes in other parts of the country (i.e. bottereau, faverolle, roussette)). Kind of "Brioche" dough, so it may be substancial.

- pêt de none: small round doughnut made with "Choux" dough

- oreillette/merveille: light and crunchy doughnut from southern France

- apple doughnuts

In modern days, they start to cook salted doughnuts, too: chicken, shrimp, vegetables, herbs.

Second link provide a slide show

Answer 11

you could make eclairs

http://allrecipes.com/Recipe/Miniature-C...

Answer 12

A king cake is traditional to New Orleans.

Answer 13

Madeline cookies. So good!! Maybe have some hot water and tea bags as well. Oddly enough while I was in France a common everday lunch with a chicken sandwhich on French bread with french fries. You can pre make a couple different kinds of sandwhiches (with and without cheese, with and without mayo and mustard) and wrap in colored saran wrap (purple and green for mardi gras)