Noël at Coin Perdu.

This December was busy. It was filled with sadness of saying goodbye to loved ones. But happiness made its appearance too, as life always tosses a coin with two sides.

As always, I love Christmas. This was out first year alone without the children, but it was just as much fun. I love Christmas and this year was no different, in spite of us being without out children. We prepared as if we were about to receive the whole world at out house. Of course our door stayed open to whomever wanted to enter.We made it warm and welcoming with our yearly Christmas tree, many candles to light for those we love and those we  share the world with. And we gave special attention to our Christmas meals, preparing what we love and sat at our candle lit tables with so much gratitude in our hearts for all we receive in such abundance, especially the love.

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We drove around to all the marchés de Noël and the fêtes de chataigne, the apple festival, the  brocantes de Noël. We had coffee and croissants at our special places, we had a fantastic meal for our 33rd anniversary. We went for an apéro on horseback and stayed so late that we rode back in the dark, trusting the horses to find the road. We started a new tradition: handing a little cadeau de noël to our neighbours down the road. We cried crocodile tears listening to sad music while we remember, just because that’s what we do on Noël…in short, we had so much fun and laughter..I felt like a  teenage girl with jumping emotions! Life was good to us this December.

Noël at coin Perdu

Noel 2015

December 2015

Christmas eve in white.

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Scallops with parsnips and parsley sauce.

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Lobster with beurre blanc and black truffle risotto.

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Pavlova with mint cream and caramelized clementines.

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Christmas evening was our winter forest.

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My faves at the borcante de Noël.

Gramat et brocante (1)Gramat et brocante (2)

GramatChristmas lights in the alleys of Gramat.

Gramat et brocante (3)

Marché de Noël at Meyssac

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Leftover dessert is always a good thing.

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Enjoy the arrival of 2016.

à bientôt

Ronell

coq.NEF

December ambiance 2014…and Apple, date and pear compote.

Apples and spices…only two words necessary to express winter. And the festive season. The markets groan under the weight of all the apples available and we are used to eating varieties picked recently here in our own region. We don’t even consider buying imported apples and pears when we can pick and choose between many varieties home grown. Which is exactly what I did to make this festive apple, pear and date compote. You can’t get it any easier than this..quick, simple, but so flavorful. It goes to show just once again that you don’t need complicated ingredients to get flavour into your dishes. The golden phrase in cooking is always…keep it simple and use quality ingredients.

Apple, pear and date compote -002 La recette:  Apple, pear and date compote:

  1. Peel and cut 3 firm pears and 3 firm apples into cubes.
  2. Place in a saucepan and drizzle liberally with the juice of 1 lemon.Add to the fruit mixture: 6 dates halved and seed removed, 1 vanilla pod with its seed scraped into the mixture, the grated peel of 1 lemon, 1 star anise, 1 bark of cinnamon, 1/2 tsp of Szechuan pepper(crushed in mortar and pestle, a tiny pinch of salt, 1 TBSP of maple syrup and 1tsp of cane sugar.
  3. Simmer on gentle heat for about 30 minutes or until the fruit is tender, but NOT PUREED. The fruit must still have a slight bite. Strain the compote and remove the cinnamon and star anise. Keep aside.
  4. Replace the juice on the heat and reduce to syrup.
  5. Serve the compote in bowls and sprinkle with pomegranate seeds for a fresh crunch. Drizzle with the syrup and serve with a dollop of crème fraîche.

 Serves 6 people (dessert)

Pincée de fleur de sel:

  • Instead of serving the compote as a dessert, it can be served as an accompaniment to meat like porc or veal.
  • As an accompaniment, omit the pomegranate seeds and chop a red onion into small dice. Add some of the meat juices to the onion and compote to make it more suitable for an accompaniment.
  • the compote can be served at room temperature or warm.
  • Serve with whipped cream or vanilla ice cream instead of créme fraîche.
  • It can be prepared a day ahead and reheated at a gentle temperature.

Apple, pear and date compote……………………………………………………………………………………………….

This year has passed by so quickly, totally without my permission. I have the feeling I wasn’t even present at times. I am definitely present today, the 1st of December 2014…a day I usually enjoy, because it is the day day we put up our Christmas tree, decorate it, drink vin chaud and listen to our first Christmas carols.

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Every year, since Myfrenchkitchen’s first December in 2007, I have posted on 1 December showing our Christmas tree for that year. It has just been a delight  being able to share it with you these 7 years. Little has changed in these 7 years. From the beginning I had a recipe and then rambled on about some subject with words and images and bored you with my art. the only change is probably that I don’t write from Montlouis any more, but from a barn on a farm in the south west of France.

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Some years I wrote a lot and some years my presence was few and far between. there were times I even thought of quitting. But My little blog(s) has become such a part of me, I don’t think I could let it go. I have many friends who gave it up for Facebook and Instagram, but finishing a post on my blog, still gives me such a big kick, every time.

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I hope I can be more present in the near future, but if not, then that will be OK too. I am not going anywhere and I won’t desert this baby of 7 years. This is my own little “corner”, where I write for myself and for those readers and friends who have walked alongside me all this time. It is still fun.

Noël 2014-002 And so, our Christmas this year is all in white and silver, my favorite colours for the festive season. the dry branch with moss from the garden, a pot filled with sand, candles and tea lights we burn every night for those gone, far away or just simply those we love. Noël 2014-003 Birds are omnipresent on/in our trees. and there they are again this year, perched high on the branches Noël 2014-004 I chose to hang a large brightly coloured painting behind the tree. I love the contrast of the simple tree in white and silver against the abundant colour of the painting. The painting depicts a scene in a church, which is quite fitting too. Noël 2014-005 Noël 2014-015 Noël 2014-006 Noël 2014-007 Noël 2014-008 Noël 2014-009 I wish you all a wonderful month of December. This is not the last you’ll see of me for the month, so I greet you as usual:

à la prochaine fois!

Ronelle

Noël 2014-013

Joyeux Noël 2013!

This year we have only but un petit Noël. We are in the process of moving home and want to be finished by end of December. Typical. Waiting until the last minute to get a lot of things done. And so Noël will have to stand over to next year when I will make up for it in our new home here at Coin Perdu(hopefully restored and liveable by that time..)

To have at least some Christmas spirit in our current barn/home, I put up a branch with some decorations which weren’t packed away too deep. The result is a very rustic tree…and what do you know..without planning it, it turned into a story tree! I am now very chuffed with our impromptu story tree!

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“One day…in a forest far, far in the cold North, was a large forest where the animals roamed gay and free. It was a magical world, undisturbed and quiet, with soft snowflakes sifting gently to the ground and covering the landscape in a coat of white glitter. There were  three quaint little houses with strawberry red walls. Birds were visiting freely, dropping letters through the windows of the three strawberry houses, where  Pére Noël and his elves would sort and read them; while laughing, singing and dancing and working. Then one silent night , the reindeer broke through the darkness with bells and glitter and song,  a hearty laugh echoed through the forest as Pére Noël waved his hand to his family, on his way through a sky of shooting stars to deliver happiness and joy to an outside world.”

..the forest was filled with birds and ice and mosss and lichens..

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…and the elves worked while they danced and sung merry songs..

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..the reindeer were ready, waiting…

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Three quaint houses with strawberry red walls..

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..and the skies were bright with shooting stars..

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May you all,  on that dark night when the stars will be extra bright and you hear a hearty laugh,  receive countless gifts of happiness and joy!!

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Joyeux Noël

Ronelle

Un Noël à la campagne 5: Apple turrets with amaretto sauce…and joyeux Noël!

This is the last post of our menu and it is with a touch of sadness that I say goodbye for now… I enjoyed sharing this menu with all of you and I enjoyed all the comments and visits and stories, kindness and care. Thank you!

apple turret with amaretto sauce large

With this festive dessert  I wish you all a very joyeux Noël. May you all be just as festive in spirit!

Recette:

  1. Cut 4 apples in 4 slices.
  2. Melt butter and dip the slices in the melted butter.
  3. Marinate some dried raisins, nuts and cranberries in amaretto liqueur.
  4. Rollther apple slices in a mixture of sugar and cinnamon and restack the slices to form a turret of apple with fruit in between the layers.
  5. Place in an oven proof oven pan, top with a knob of butter and bake for 30 minutes.
  6. Sauce: Heat 150ml milk and 150 ml cream. Whisk together 3 egg yolks and 40g sugar until light and thick. Add to the warm milk while whisking and continue whisking the mixture until it thickens. Remove from the heat and strain through a fine sieve.
  7. Add a tsp of amaretto liqueur. Sprinkle with sugar to prevent a skin from forming and leave to cool.
  8. Serve an apple on a plate, decorate with star anise, cinnamon stick and a spooning of sauce. Sprinkle some gold leaf and serve.

serves 4 people

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Joyeux noël…Merry Christmas…Geseënde Kersfees!!!

à bientôt

Ronelle