snacks (les goûters ou gâteries)

gingerbread dolls (recipe for children)

December 17th, 2010

gingerbread doll recipe for children

The following is a recipe written specifically for your children who are reading and want to spread their wings in the kitchen. Of course, as their parent only you can judge how much supervision is requried with respect to the operation of a stand alone mixer, a food processor, and the oven.  If you show them how to measure ingredients, they should not have a problem following the rest of the recipe.  Making the gingerbread “clothes” is a pure exercise in creativity, akin to playing with play-dough.   Pull several items out of your pantry (raisins, sprinkles, nuts, left-over Halloween candy, licorice, sprinkles, etc) and see how creative your children can be.

Je vous souhaite un bon appétit !

LM

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persimmon and apple caramel with fleur de sel

November 24th, 2010

apple and persimmon caramel with fleur de sel

Easy and delicious.  Make the most of those special persimmons and apples you found at the farmer’s market.  This caramel is great to have on-hand and the perfect companion to a range of treats:  yogurt, vanilla ice cream, warmed pears, or formage blanc.  You can also brush the caramel on roasted fall vegetables (i.e., carrots or parsnips).  If you are worried you will run out, preserve it and it will last until next year when brown sugar persimmons and caville blanc d’hiver apples reappear.

Je vous souhaite un bon appétit !

LM

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apple sorbet

November 12th, 2010

apple sorbet

This recipe is super simple and great to keep on hand in the freezer as a “go to” dessert.  It can be served alone, accompanying a baked dessert, or with a glass of  Calvados (apple brandy).

I have given examples of apples I like to use, but do not let my list limit your creativity.  With 15,000 varieties of apples, you have many options.

I wrote this recipe to take advantage of an apple’s color and vitamins.  First, the apples are simmered in apple juice with the skins on, giving the sorbet a pretty pink color and you the benefit of the vitamin C and antioxidant compounds concentrated in the apple’s peel.  Also, I add no sugar.  If you use fresh, ripe apples, you do not need it.   Lastly,  I grated some of the uncooked apple peel, creating an apple “zest” to mix in the sorbet.  You can leave the zest out if you choose, but I think the red flakes  (or green flakes as the case may be) make the sorbet visually interesting as well as add a little texture. Je vous souhaite un bon appétit !

LM

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truffled popcorn

November 4th, 2010

truffles

Crisp air. Falling leaves. Shorter days. Autumn has arrived. Finally. Time for boots, cashmere sweaters, consecutive holiday festivities, and my favorite, truffles!

If you are a parent you most likely have been consumed with Halloween activities for no less than one month.  Now the “tricks or-treats” have been exchanged your little ghosts and goblins are tucked in their beds.  Time for your own Halloween treat: truffled popped corn paired with a good French red wine (pardon the redundancy).   A simple, deliciously addictive, idea which takes advantage of the season.  If you do not have fresh truffles you can use truffle salt which can be ordered on the internet.   I have included additional blogs for those of you who want to learn more about truffles and how to incorporate this ingredient in your cooking with a few simple recipes beyond popcorn.  If this does not interest you, skip directly to the popcorn recipe which is below.   Happy Halloween and “bone” appétit !

LM

truffled popcorn

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making foccacia is child’s play (date foccacia video)

October 22nd, 2010

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cookie dough is wonderful in all forms (date brown sugar cookies video)

October 22nd, 2010

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fresh fruit galette

October 20th, 2010

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