As the apple cooks, the flesh expands, and the part of the apple above this cut will lift up like a lid. Without scoring, the apple could burst. Arrange the apples in a gratin dish or other baking dish that is attractive enough to be brought to the table. Coat the apples with the apricot jam and maple syrup and dot with the butter.
Bake for 30 minutes. Baste the apples with the juice and cook for another 30 minutes. The apples should be cooked throughout — plump, brown, and soft to the touch. Let cool to lukewarm before serving. Cheese, Apples, and Pecans with Black Pepper Serves 4 The combination of flavors here — blue cheese, nuts, and apples that have been rolled in lemon juice and sprinkled with black pepper — is delicious.
To coarsely crush whole peppercorns creating what the French call a mignonnette , spread them on a flat work surface and press on them with the base of a saucepan until they crack open. Pepper prepared this way is much less hot than ground pepper.
If you must use a pepper mill, set it to grind the pepper as coarsely as possible. Cut the unpeeled apples into quarters, remove the cores, and roll the quarters in the lemon juice. Sprinkle with the pepper. Spread the pecans on a cookie sheet and bake for 8 minutes, or until lightly toasted. To serve, arrange 2 pieces of apple, a piece of cheese, and a few pecans on each of four plates. Arrange a few basil or arugula leaves around the apples. Serve with crusty French bread.
Apple Compote with Calvados Serves 6 Pureed apples capped with sweetened whipped cream is a classic home dessert. Choose a soft-fleshed apple. Serve with thin slices of pound cake or cookies. Bring to a boil, reduce the heat to low, and simmer, covered, for 30 minutes. Uncover the pot and push the apple pieces down into the juices. Cook, uncovered, over very low heat for 30 more minutes. By this time, practically all the liquid should have evaporated. Stir the mixture with a whisk to break the apple pieces into a very coarse puree.
Cover with plastic wrap and refrigerate. When the compote is cold, add the Calvados or applejack. Whip in the sugar and Calvados or applejack. Transfer the cold apple puree to a serving bowl. Put the whipped cream into a pastry bag fitted with a star tip and decorate the top of the compote with the cream, or just spoon the cream onto the compote. The apples are not peeled; the skin gives some chewiness and texture to the dish. The timbales can be made up to a day ahead. Cover and refrigerate. Cut the apples lengthwise in half and core them. You should have about 6 loosely packed cups.
Combine the sugar and the 3 tablespoons water in a large skillet and cook over medium-high heat until the mixture turns into a dark brown caramel, 3 to 4 minutes. The apples should be tender and most of the moisture gone. Remove the lid and cook over high heat, stirring the apples in the liquid, for about 5 minutes, until the juices have turned into caramel again and the apple pieces are browned.
Let cool to lukewarm. The timbales can be refrigerated for up to 24 hours. At serving time, unmold the timbales onto serving plates and decorate with the reserved apple stems. Top each with a tablespoon of sour cream or yogurt. Caramelized Apple Loaf with Apple Ice Cream Serves 8 For this autumn or winter dessert, apples are caramelized, then a portion is poured into a loaf pan, where it sets. Only part of the apples' skin is removed; it lends texture to the mixture. The remaining portion is pureed with cream, sour cream, milk, and Calvados.
Part is made into a sauce, and the rest is frozen into an apple ice cream to be served with the dish. The loaf should be made at least 1 day ahead so it has time to set in the refrigerator. Cut the apples lengthwise in half and remove the cores and seeds. Cut each apple half into thirds. Melt half the butter in each of two saucepans, preferably nonstick. When the butter is hot, add half the apples to each pan and sprinkle each with half the lime rind, juice, and sugar. Cover and cook over medium-high heat for 20 to 30 minutes, until the apples are soft and caramelized and there is basically no liquid left in the saucepans.
Remove from the heat. Line the bottom and ends of a narrow 6-cup loaf pan or terrine mold preferably porcelain or enamel with a strip of parchment paper to make unmolding easy later. Reserve one third of the apple mixture for the sauce and ice cream. Pack the remaining apples into the mold, pressing them well with a spoon so they are tight. Cover with plastic wrap, pressing the wrap lightly on the surface of the apples, and refrigerate overnight. Transfer 2 cups of this mixture to a bowl for the sauce and add the Calvados or applejack to it. Spoon the remaining mixture into an ice cream freezer and freeze according to the manufacturer's instructions.
Transfer the ice cream to a freezer container and freeze until hard. Using an ice cream scoop, make 8 ice cream balls. Arrange the balls on a tray, cover with plastic wrap, and put in the freezer. At serving time, unmold the apple loaf onto a serving platter and remove the paper.
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Pour some of the sauce around the loaf. Place the ice cream balls on top of the sauce and, if desired, decorate them and the cake with the lime rind cut to resemble leaves. Sprinkle the grated lime rind on the sauce for color as well as taste and serve with the remaining sauce on the side. Apple Fritters Serves 4 to 6 makes about 12 fritters Apple fritters sprinkled with confectioners' sugar and eaten piping hot are simplicity itself. The fruit can be cut into sticks or slices or fan shapes and dipped into the batter and fried, or it can be coarsely chopped or cut into julienne.
If you are making the fritters ahead, be sure to cook them until they are crisp and well browned. Then reheat and recrisp them in a toaster oven or under the broiler just before serving them heavily dusted with sugar. The mixture will be fairly thick. You should have 4 cups. Stir the apple sticks into the batter.
Heat the oil in a large heavy skillet. Cook for about 4 minutes on one side, until brown and crisp, then turn and cook for about 3 minutes on the other side. Municipale , fol. Parmi ses devanciers, citons la Vita Rigoberti de la fin du IXe s. Berlin, , p. Aelius Spartianus, Vie d'Hadrien, Ralph E. Giesey, trad. Salmon, Cambridge, , p.
Hans F. Germ, nova series 12, Munich, , p.
Annales Blandinienses - Annales Elmarenses. Philip Grierson, Bruxelles, Commission royale d'histoire. Rainer Berndt, Mayence, Quellen und Abhandlungen zur mittelrheinischen Kirchengeschichte, 80 , p. Ludwig C. Lamberti genealogia comitum Flandriae, ibid. Susan E. Farrier, The Medieval Charlemagne Legend. Volksliteratur, p. L'article de F. Charles Daremberg et Edmond Saglio, t. Gratias ago uxori sapientissimae. Narrators and Sources of Early Medieval History.
History and Hagiography, Manchester et New York, , p. C], trad. Aline Tallet-Bonvalot, Paris,. Armstrong et ai, trad, et com. Quinte-Curce, Histoires, 8. Zacher, Halle, , p. Gki, Annexe 1, 1. L'auteur observe, en note , p. Kunst und Kultur der Karolingerzeit. Christoph Stiegemann et Matthias Wemhoff, Mayen- ce, , p.
Histoires, 7. RF: 1. Alexandre, qui s'est fait passer pour l'un de ses preux, Antigonus, arrive au palais de la reine Candace. Tu n'entendras jamais raison, tu ne seras toujours qu'un fou! Vies des Saints, Paris, , t. Alain J. Quinte-Curce, Histoires, 7. Aussi les soldats entreprirent-ils de creuser des puits. Langobardi- carum et Italicarum, Hanovre, , p. T Fuit autem temporibus domni Stephani papae et usque ad annum qua- dragesimum quartum Constantini imperatoris et Leoni, filio eius, anno undecimo. Hune aiunt Constantinum robustiorem fuisse virum, qui leonem ferocissimam bestiam pugnando occidit et draconi se opposuit et ipsum interemit.
Factaque sibi loricam falcatam, quem novaculis acutissimis ex omni parte munivit, atque ad locum, ubi ille teterrimus draco quiescebat, devenit.
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Nihil cunctatus, relictos suos, ad eum solus introiit. Chroni- con episcoporum Neapolitanae ecclesiae. Monumenta ad Nea- politani Ducatus historiam pertinentia, t. Le fonti, Naples, , p. Bertolini maintient cette datation contre celles, beaucoup plus hautes, de Waitz supra, n.
I ix in. Avery Lowe, Codices Latini Antiquiores, t. Alexander P. Kazhdan et al. Karabet-Vardapet Chahnazarian, Paris, , p. Kreutz, Before the Normans. Touchant la querelle des images, Ilse Rochow, Op.
Andy Orchard, Pride and Prodigies. Publications, 1 , p. Notker: Gki 2. Sutton Hoo and other Discoveries, Londres, , planche 15a; Id. Superbe reproduction dans Gerald Simons et al. Voir Bruce-Mitford, Handbook, op. Barry, dont les indications ne sont pas toujours fiables cf. Stoclet, Autour de Fulrad de Saint-Denis v. Sciences historiques et philologiques, v. Louis Duchesne et Cyrille Vogel, Paris, , t. Use Rochow, Kaiser Konstantin V. Munich, , p.
Mario Kramp, Mayence, , t. Tune habuit domnus Pippinus rex in supradicta villa synodum magnum inter Romanos et Grecos de sancta Trinitate vel de sanctorum imaginibus. Willjung supra, n. Stoclet, Entre Esculape et Marie, op.
Pépin dit « le Bref » : considérations sur son surnom et sa légende
Pick, Aus Aachens Vergangenheit, Aachen, , p. Sur la recusatio honorum, voir J. Appartiennent 3 A. Cuius vim carminis et originem quidam ignorantes hoc in nataliciis apostolorum canere 15 consueverunt. Comperto autem, quod primates exercitus eum clanculo 20 despicientes carpere solerent, praecepit adduci taurum magnitudine terribilem et animis indomabilem leonemque ferocis- simum in illum dimitti. Qui impetu validissimo in eum irruens apprehensa 25 cervice tauri proiecit in terram. Non audistis, quid fecerit parvus David ingenti illi Goliath vel bre- 40 vissimus Alexander procerissimis satel- litibus suis?
Nam cum apud Aquasgrani thermis non- dum edificatis calidi saluberrimique fon- 50 tes ebullirent, iussit camerarium suum praevidere, si fontes purgati essent et ne quis ignotus ibi dimitteretur. Quod cum Rex autem crucis signo munitus, nudato gladio umbram in humana advertens effigie invincibilem gladium ita terre infixit, ut 60 diutino luctamine vix eum revocaverit.