Dessert

Summer peach soup with red berries..and Provence

In midsummer, when the sun is blazing hot and the cigales are singing away, we don’t have much desire for eating, except for indulging in ice cream. A cold simmer peach soup is perfect for those days and brings a bit of welcome change to the ice cream menu.

Summer peach soup 11-07-2013 19-36-49 3619x3208

La recette:

  1. Bring to the boil 1 liter of water with 1 vanilla pod, 200 g sugar and the rind of 1 lemon. Remove from the heat, add a handful of fresh mint leaves and set aside to cool.
  2. Peel and cut 6 peaches of your choice into slices.
  3. Add to the warm syrup and leave to cool down completely before storing in the fridge for about 4 hours to infuse.
  4. Serve cold in glasses or bowls and add a handful of fresh red berries of your choice to the soup(optional).
  5. Decorate with fresh mint leaves and serve with a dollop of vanilla ice cream.

Serves 6 people.

Pincée de fleur de sel:

  • I used a mixture of white and yellow peaches.
  • Macerate the berries with some sugar before adding to the soup, since they may be too sour for the soup.
  • Add the berries on a little kebab/cocktail stick and stick into the soup, to eat separately.
  • Leave the berries if so desired.
  • Replace the mint with lemon verbena for something different.
  • Serve in frozen glasses for an icy effect.

peaches  18-06-2007 13-06-29 3008x2000

The signature of Provence is its white limestone..in the countryside, the hills,  in the built walls, the drywalls, the houses, the pavings ,  the flowerbeds, the villages… Some of them new and some weathered handsomely by the mistral  and rains of centuries.

Provence 2013 27-06-2013 18-18-22 3675x2945

I love an atmospheric window..

Provence 2013 27-06-2013 18-18-29 2405x2908

Clearly seen in this image below, is the different types of stone used, maybe at different times by different craftsmen.

Provence 2013 27-06-2013 18-57-48 4928x3264

Just look at that stone…beautiful non?..

Provence 2013 27-06-2013 18-08-006

A  stone staircase between these beautiful stone walls, going up and up and up…

Provence 2013 27-06-2013 18-27-23 3139x4349A typical Provencal door..

Provence 2013 27-06-2013 18-21-21 3179x4415

A flowerbed by a front door, typical in the small villages with no gardens..

Provence 2013 27-06-2013 18-20-54 3137x3229

Lovely shutters and vigne vierge creeper..

Provence 2013 27-06-2013 18-25-14 3264x4928

Sedum growing on the rooftiles..totally content in the heat, like me…

Provence 2013 27-06-2013 18-53-28 4928x3264

Holly hocks…an old world flower and one of my favorites..

Provence 2013 27-06-2013 19-08-22 3264x4928

Gay colour in an ochre coloured flower container..

Provence 2013 28-06-2013 12-48-38 3165x3896

Bonnieux is known for its brocantes..

Provence 2013 29-06-2013 11-09-35 3264x4928

..which overlooks the valley..

Provence 2013 29-06-2013 11-15-48 4334x3228

A window peeking from above a fig tree..Provence 2013 29-06-2013 11-30-09 3212x4619

Lavenders on the windowsill..

Provence 2013 29-06-2013 11-30-40 3232x3005

A cloche against a perfect Provencal sky…Provence 2013 29-06-2013 11-46-17 3238x3877And lastly,  a sunset goodbye …

Provence 2013 28-06-2013 21-39-53 4050x3223

So, with these images it is back to reality here at Coin Perdu, where summer is in full swing..and I don’t want it to end!

à la prochaine

Ronelle


Basil stuffed strawberries..and bubbles at la fête de la fraise.

In the spirit of the fraise season and it being the fruit of our region, I trumped up these little strawberry helpings. Very versatile, they can be served as part of a buffet, or an ending to a meal as dessert, or with a cheese platter, or even an apéritif  for an al fresco dinner. Won’t hurt to try them, non?

Basil stuffed strawberries

fraise farcvie 3 3847x3244

Recette:

  1. Rinse and dry a handful of large strawberries.
  2. Cut the stem side off each strawberry to form a lid and keep aside. Cut the tip off to make the strawberry stand up straight.
  3. Use a small melon scoop and hollow out the inside to form a little cup.
  4. Cut the remove strawberry flesh into small pieces.
  5. Add to the chopped strawberry flesh: Some chopped  berries of your choice(blueberries, blackberries, mulberries…), a few drops of balsamic vinegar, a few drops of a fruit coulis of your choice, a few shredded fresh basil leaves. Mix together gently and spoon into the empty strawberry cups.
  6. Sprinkle some chopped pistachio nuts over the tops and replace the strawberry lids.
  7. Serve individually on a plate or on a large platter for a buffet and accompany with fruit coulis(which you have used in the strawberry cups)
  8. Decorate with berries and sifted icing sugar, basil leaves..

Pincée de fleur de sel:

  • I used blueberries and raspberries with a raspberry coulis.
  • If the berries aren’t in season yet, combine with another fruit like kiwi, which will also see to a nice filling.
  • Remember that the bigger the strawberries, the less flavor and sweetness they have, So choose youraccompanying fruit accordingly.
  • Pomegranate can make for a nice crunchy filling.
  • For an sweet/salty apéro(amuse bouche), try a filling of quinoa, chopped spring onion and chervil with a drizzling of lemon juice, olive oi, and serve on some salad leaves..mmm, superb! Serve with a cold rosé wine by the barbeque fire..
  • Don’t serve directly from the fridge..too cold temperatures kill the strawberry taste..in facet, I never serve anything, except ice cream and the likes, directly from the fridge. The fridge kills all flavours.
  • Serve as part of a cheese platter..fill with a small cube of feta cheese, a shredding of dill and add a little piment d’espelette jelly(or another piquant jelly) and a drop of olive oil.
  • Play around with your own preferences.

fraise farcie 2 4344x3040

This year’s fête de la fraise happened in the rain. Although the number of visitors were lower than previous years, there were still many brave ones..like mon chéri and me. The fraises were as usually in abundance, but I missed the taste of sunshine..it is clear that our fruit and vegetables aren’t what they usually are. All the rains and grey and rainy days are taking its toll. But nonetheless, going to la fête de la fraise is what we just do and we  strolled the streets and nibbled on strawberries all day long.

..a cool fête de la fraise

Fraises 1 2438x3303

..This was my attraction all day long..

fraises 15 2770x3926

..Strawberries, smoothies, meringues, crèpes..it was all there..

fraises 4 5120x4096

..just a few names under so many varieties..

fraises collage 5120x4096

..and the traditional giant tarte aux fraises, a combined effort by the patissiers of Beaulieu..

Fraises 9 4928x3264

..I was as as fascinated by the bubbles as the kiddies were..

Fraises 2 2994x2360

..How I wish we could hang on to that uninhibited spontaneity..

Fraises 4 3113x2893

..just like the strawberries, bubbles of all sizes and shapes..

fraises 18 3811x2995

..and this is where the bubbles originated from..a complicated vintage machine..

fraises 14 4431x3213

..As usual, mon chéri had to discuss  the engineering principles behind the bubbles with Monsieur bubble machine..

Fraises 6 2795x4648

..And..forgive me..more bubbles!..

fraises 19 3964x3264

..such a pity I have no more daughters; musicians and bands galore throughout the day…

fraises 17 3049x3939

..and with this last image I want to say:

“Gros bisous à toutes les mamans et à ceux et celles qui les entourent..

bonne fête des mamans!!”

Fraises 5 2893x2767

**Note: the washing day post is postponed to later date due to loss of images(total computer clumsiness on my part!!)..I have to await a sunny day to redo it all…my apologies!

à la prochaine fois,

Ronelle


La madeleine de Marcel Proust

Who doesn’t know les madeleines de Marcel Proust..? Those well-known shell shaped petits gateaux with their particular little hump on the one side and the ribbed shell opposite side.

Recipe translation:

  1. 90g butter and a little more for the pans
  2. 90g flour
  3. 75g sugar
  4. 10g honey
  5. pinch of salt
  6. 2 eggs

*Melt the butter. In a bowl, whisk  the eggs,  sugar and salt for 5 minutes. Add the flour. Stir in with a wooden spoon. Add the cooled off melted butter and the honey. Leave to rest in the refrigerator for at least one hour.

Preheat the oven to 220 degrees C. Remove the dough from the fridge and leave at room temperature for 30 minutes. Melt the extra butter and brush the insides of madeleine pans. Fill the pans with the dough, about 1 tsp into each cavity. Bake for 10 minutes(5 minutes for the mini madeleines). Remove from the pans before completely cooled.

Extract from Proust, la cuisine retrouvé, Le Chêne, 1991. the recipe is created by Alain Senderens, who was inspired by the cooking of Proust.

Suggestions:

  • Add the lemon zest of 1/2 lemon
  • To get the nice hump on your madeleine, it is necessary to have the dough cool and the oven temperature high.
  • Bake the mini Madeleines only 5 minutes.
  • I prefer the real old fashioned metal pans. The ribbed shell effect is much more pronounced than when using the silicone pans.

******************************************************************************

-My chickens produce small eggs with large egg yolks and I have to use 2 of them to replace 1 normal egg-

-Zest from a lemon to flavor les madeleines-

***********************************************************************************************

Il etait une fois…La madeleine, histoires et recettes d’un produit d’exeption lorrain - Michel Caffier

(book to be found at Amazon.fr)

Marcel Proust said: (roughly translated from below) “One winter’s day, when I came home; my mother saw how cold I was and offered me a cup of tea. I didn’t usually drink tea and I refused, but then I changed my mind. she brought me some small cakes called madeleines which seemed to be molded in a scallop shell. Still overwhelmed by the sad day I had and the sad day that lay ahead , I mechanically brought a teaspoon of tea, in which I softened a piece of madeleine, to my lips. At that moment, when it touched my palate, I trembled, suddenly very aware of something extraordinary happening to me. I was overcome with  a deilcious pleasure; isolated, without notion of its cause..I ceased feeling mediocre, ordinary, mortal. Where could this powerful joy have come from? I sensed it had something to do with the tasting of this tea and cake.”

This wonderful little book is all about la madelene, how this delicious French petit gateau was born, how it got its name, how it is labelled;, sold at the stations by young maidens, the influence of St Jacques de Compostelle and it ends with the traditional recipe, which is the ones I used, and a list of additions to change the madeleine with some chocolate, hone,  lemon and more.

Legend has it that one day, at the chateau de Commercy of Stanislas, in the middle of a beautiful meal, the maître d’hotel reported an incident to the prince: out of anger towards his chef, the assistant chef took out his anger on the serving of the dessert. It is unsure in which form this revenge was, but the fact was, that there was no dessert to be served. A maidservant, witnessing the distress of the maître d’hotel, offered him a solution.Tender petits gateaux, the way her grandmother made it. Necessity reigns and Madeleine Paulmier was given permission to present her little cakes for dessert. Of course it was a huge success and so la Madeleine was born.

A typical scene at the station of Commercy: young women selling madeleines to travelers. In a poem, Jacques Prévert  recalls these little cakes so often bought by the soldiers of Verdun with their last trip. (postcard dated beginning XXth century).

At Commercy, the sign the bell ringer was created by the Colombe family, a line of bakers for over 150 years.From the 1780’s, Claude Colombe used the secret recipe of Madeleine Paulmier.

à la prochaine

Ronelle


Chocolat mendiant tart..and brown to cream inspiration.

I am very rarely inspired by a recipe. It almost never happens happens that I eat something great and I want the recipe. Of course I enjoy it, but my true inspiration to create a recipe  comes from “things” of everyday life. At the moment I am inspired by colour. Every day as  I watch nature, I witness colours deepen and darken, fade and disappear. I am mesmerized by the dark of wet wood.. the doors, the windows, the wood piles along the country roads ready for winter fires, the deep beiges of dry fields, the soft creams of the sheep grazing the green hills..and then I remember that recipe  saw in a magazine, or the one I tasted at a friends home, and I’m inspired to create the same. This time –  A chocolate mendiant tart I saw in a magazine at the hairdresser. I can’t remember the magazine, or theexact ingredients, except for the addition of the Nutella and the icing sugar roasted nuts. And yes, the chocolate colour perfect to accompany the browns I see around me. And the taste..perfect for the cold rainy days..or any other day!

Une Pincée de fleur de sel:

  • I used orangettes(candied orange strips). See crystallized orange strips how to make them. It is worth making them yourself to buying those tasteless ones in the supermarket.
  • Other dried fruits I used: Dried figs cut in slices and dried cranberries.
  • Nuts I used: Freshly shelled walnuts and pistachios.
  • I didn’t use a sweet pastry, because the chocolate is sweet enough.
  • This dough is enough for 2 tarts. I always make a double quantity so I have a spare pastry ready to roll out in the freezer.
  • Consider using this pastry recipe..Omit the cheese, thyme and peppercorns in the recipe. It is much more buttery, delicious of course, but also  richer.
  • Leave the tart/tartlets to stand for a day to develop flavor.
  • It is important to leave the dough to rest. I always leave my dough overnight, it prevents shrinking. This time I was too hurried and in the photo you can see the result..shrinkage!

..an old dilapidated, but charming door contrast beautifully with white stone walls..

..typical Corréze country-with light cream stone houses and dark roofs, dark shutters, rusted barn equipment, nestling in the green hills..

green Corréze hills with brown soil prepared for new fields, dry cornfields of the past season and stark, late autumn trees..

..happy, creamy white sheep roaming the green hills..

..two friends, a familiar Corrézien sight..

 ..this is a time of year I love to sketch. At the moment, I am truly inspired by the browns and the shapes, especially those of leaves, branches and everything else I find on my walks..

..the stacks of wood ready for the fast approaching winter..


Follow

Get every new post delivered to your Inbox.

Join 324 other followers