The pears are poached with a vanilla bean and a bit of sugar. Then, they are cooled down and sprinkled with shredded chocolate. This is a very easy recipe to make and will be perfect for a special event or holidays.
Don’t know what to do with the left-over green tomatoes from your summer harvest? Jam, of course! This recipe is extremely easy. Try it for breakfast, on top of bread, or as an appetizer with some cheese.
Green Tomatoes Jam
For this recipe, I like to use green cherries tomatoes, so that they don't need to be peeled. However, if your tomatoes are big and have thick skin, you may need to peel them.
Cut the tomatoes into wedges. Peel and grate the ginger, and press the lemon.
In a pot, combine the tomatoes, sugar, ginger, and lemon juice. Cover and let sit all night.
The next day, remove the cover and bring to a boil. Then, reduce the heat and simmer for about 35 minutes, stirring frequently. Skim if needed. The cooking time depends of how much water is in the tomatoes. Don't over cook. When the jam is cooled down, it will be less liquid.
Pour the jam into a clean jar and cover it with its lid.
Very light, fluffy and tasty French cookies. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.
You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.
To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
Carefully fold in the flour, baking powder and pinch of salt.
Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you'll make 24 cookies.
Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.
This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.
Berry Charlotte Cake
Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round.
If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Rinse and drain berries, add sugar and puree until smooth.
Pass the puree through a fine sieve, to remove all tiny seeds.
You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
Add 4-5 Tbsp of cold water to gelatin, and set it aside.
Place the saucepan with berry mixture over medium heat on the stove (don't boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. ...
Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
Line the inside and walls of a springform pan with parchment paper or plastic wrap. ...
Measure the length you need.
You can trim off one end of each ladyfinger.
Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
If you having trouble fitting the last ladyfinger in, you can cut it in half.
Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
Dust with cocoa powder.
Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
You can decorate with ribbon, but don't forget to remove the ribbon before cutting the cake. 🙂
Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.
You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my Cafe Gourmand.
I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time I used one tiny drop of red coloring to make the cream pink.
This is a very popular French pie that celebrates the holiday of Epiphany, the day when 3 wise men came bearing gifts for newborn Jesus. The traditional way to bake this king cake is to place a porcelain figurine or “fève” into the center of the galette. The person who receives the slice with the figurine is “King of the Day” and gets to wear a (paper) crown for the rest of the day.
Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
Peel the carrots and shred them.
Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.
A traditional Russian bread kvass is a fermented and carbonated beverage in which the main components are Rye bread, yeast, sugar, water and raisins. In Russia kvass is used in some cold recipes such as okroshka.
Position a rack in the upper third of an oven and preheat the broiler. Arrange bread slices on a baking sheet. Broil the slices until dark brown, turning them over only once, about 3-4 minutes per side.
In a large bowl, mix together active dry yeast, sugar and water. Place bread and raisins in 3 Mason jars and fill the jars with water.
Cover the jars with lid or plastic wrap and let it stand on the countertop for 6-8 hours at room temperature, stir the mixture occasionally.
Carefully remove the toasted bread and raisins and discard them. Using a strainer pour the kvass into empty jars or plastic containers and place in the refrigerator overnight.