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

Un Noël à la campagne 4: Beef tournedos with bone marrow and steamed vegetable parcels.

Et voilà! Le plat principal ( the main dish)! Beef tournedos with bone marrow and steamed vegetable parcels. The beef is local, from our Limousin department and couldn’t be more tender..it is cut from the filet and enjoyed with the marrow served on top, sprinkled withmy favorite fleur de sel..wonderful…I am a hypocrite, I can’t be a vegetarian! The sauce is made from a shallot, red wine, a few drops of balsamic vinegar and a few cubes of ice cold butter, whisked into the reduced wine sauce. If you have never made a simple red wine sauce like this, you are missing out on a succulent slice of life!

tournedos de boeuf 5

beef tournedos & marrow recette1

Une pincée de fleur de sel:

  • Tournedos cut from beef filet is the most tender pieces and need quick cooking.
  • Order of preparation to serve your tournedos/ 1. Prepare the vegetable parcels. 2. Bard the tournedos. 3.Cut the shallots for the sauce. 4.Cook the marrow. 5.Cook the meat. 6.Cook the vegetables. 7.Reduce the sauce. 8.Serve.
  • The cooking foil can withstand  temperatures of up to 220degr. C.
  • The marrow can be removed from the whole bone beforehand and poached in stock for 3-5 minutes, instead of frying in a pan.
  • Replace 1 cup of wine with 1 cup veal stock for a lighter sauce.
  • Instead of cooking the vegetable parcels in the microwave, it can be baked in the oven at 180 degr. C for about 15 minutes.
  •  Choose other vegetables, but keep to a maximum of three.
  • You can find professional cooking foil here and a demo on one way to use it.
  • Have fun!

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Our Christmas this year is once again in the barn with  dry mossed branches from the woods, stuck in a pot, assisted with rocks and stones from the “building site” ( the house area)..pampilles from Marinell’s wedding, rusted keys, and last but not least..our little owls. I am also somewhat off faerie lights and went for tiny lanterns instead, burning with a tealight every evening till late night. It sort of replaced our candle we usually burn for December in memory of everybody we love.

1noël 2012

16noël 2012

13noël 2012

14noël 2012

11noël 2012

18noël 2012

Isn’t it great to just for once in a year let the child in us loose, whichever way you choose it…? I hope by now your tree is up, how simple or elaborate..I hope you have a tiny something with a bow under your tree for someone else…I hope you have a candle burning…I hope you have love for someone around you, and I hope your heart is filled with hope..

19noël 2012

  • Tomorrow we will end our menu with an apple turret for dessert with a touch of amaretto..I just love dessert! One should enjoy dessert, small quantity, but it resounds off a meal beautifully..I can’t wait for tomorrow..why? Because I get to eat the dessert after I photographed it, of course!
  • I have to pass on another good French film; if you think you would like the previous ones I advised, you would like this too _ I am a sucker for vintage French films...La tranchée des espoirs.

à demain mes chers amis

Ronelle

Un noël à la campagne 2: Two-salmon and avocado terrine.

We are at the amuse bouche of our Noël à la campagne menu…a two salmon and avocado terrine with a cream herb sauce. When hosting a dinner for guests or on special occasions like our Christmas dinner, I like to have an amuse bouche, a  little surprise awaiting at the table when my guests seat themselves. We usually enjoy our aperitif somewhere else..outside or in another room, or even around the kitchen table. Then we move to the dining room for the rest of the dinner. It looks very welcoming when guests enter the dining room with candles burning at the table and an amuse bouche  waiting on each plate.. When we are all seated and I leave the table to quickly get my entrée(starter) ready, the guests can enjoy the amuse bouche at their leasure and by the time they are finished, I am ready and there with my starter, without them noticing my absence, since the amuse bouche kept them quite busy! To present such an amuse bouche ready at the table, you will have to keep to something that can be prepared beforehand and can stand a few minutes without melting, drying out, falling over etc.

Two salmon and avocado terrine

two salmon terrine recette

Une pincée de fleur de sel:

  • Keep the amuse bouche small and decorated attractively.
  • This salmon terrine can also be served as a starter or as a summer lunch with a salad on the side.
  • Replace half of the poached salmon with shrimp meat.
  • Add some crushed red pepper berries for a different taste.

salmon terrine 2

Brocante à Bordeaux:

Bordeaux has 2 huge brocantes on the place Quinconce every year…end of autumn and beginning of spring. I missed the spring brocante, but one doesn’t make the same mistake twice! On Saterday morning very early we jumped into our four wheels and took the road to Bordeaux, about two hours drive from us. We arrived in the cold, in the mist, just as les exposants were opening up their stalls. It was still quiet and calm and after our coffee and croissant(of course!!), I shifted my bag properly over my blades, pulled back my shoulders, rubbed my hands together, took a deep breath and advanced with  that first step into this other world where I lose touch with reality and modern life and lose myself completely in the beauty of dust and rust..

Le coq de la France greets the visitor at Place Quinconce. I have a coq like that here at Coin Perdu..he thinks the whole of France belongs to him..attitude, attitude..!

bordeaux 9

Greeted by mist, but not at all disturbed by it!

bordeaux brocante - coillage 1

Wouldn’t I love to have these drawers for my atelier! I hinted and hinted with puppy eyes lifted to mon chéri, but it is true what they say..no one as deaf as those who don’t want to hear… ah well…

bordeaux 5

Old postcards make my knees jello too, especially the ones with old towns and streets  life from years back: I imagine seeing myself roaming about, or maybe cycling about…everybody cycled those days..

bordeaux 7

And of course, chairs – we do need to sit, don’t we. Sitting on chair that tell a story…isn’t that special? I think I might come back for these chairs in spring…will mon chéri fall for these I wonder..?

bordeaux 11

And a cutie..no, don’t ask me what outomobile this is. I knew, but  forgot again..and mon chéri is in Paris, I can’t ask him…

bordeaux 10

It just keeps going on…and on…and on…, with something for everyone and every budget..

brodeaux 4

I also found mon bonheur…..a real trouvaille(bargain)! Mon chéri was happy too…I came home with only 11 small books and I have already finished reading  one!

livres anciens

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  • So, while the amuse bouche was enjoyed, the entrée has been siummering away..yes… topinambours and chestnut velouté with wild musqhroom croutôns.
  • Another holiday French movie: l’orange de Noël

Alors mes amis…

à demain

Ronelle

Un noël à la campagne 1: Marinated herring and litchi cups, and foie gras with mango toasts.

It is a crazy time, the end of the year. Whether winter or summer, it is Christmas, gifts, parties, holidays, celebrations…and food. thank goodness it only happens once a year. I have decided to propose a menu over the following 5 days. A series of posts covering “Un Noël à la campagne“. (And non, it is NOT our Christmas menu.) I’ve chosen light food, a little bit more creamy, warm, cold, great French cheese and a showstopper dessert. But don’t fret. Most of the dishes can be made ahead of time and others without fuss or long processes. I hope it inspires you to play around with ideas of your own. The secret to a Christmas dinner is always… keep it simple and small and DON’T WASTE!

menu-un noël à la campagne
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..Apéritif :
..marinated herring and litchi cups and foie gras and mango bites..
litchi cups and foie gras bites
..recette..
apéritif recette
Pincée de fleur de sel:
  • Use any other fish you prefer, even tartare de poisson(raw fish).
  • Cut the litchis on the opposite sides of the stem to make for pretty “lids”.
  • Use small kiwis instead of litchis and crab meat instead of fish.
  • Eat with small demitasse spoons.
  • Keep in fridge until served.
  • Use ham or other preferred cold meat instead of foie gras.
  • When using cold beef, add some mustard between the layers.
  • Use other firm slices of fruit in season instead of mango.
  • Work on five helpings of each per person to leave room for the rest of the dinner to follow.
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Noël window displays in Paris:
On a cold evening last week in Paris, I grabbed mon chéri and my camera at 23:00 to go snap some images of Lafayette and Printemps, famous for their Noël window displays. Here are somze images and just for that child in you, click on the following images to see the displays in action.. These displays always make me giggle with pleasure!
..vitrine Luis Vuiton..
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..ball..Dior- Printemps..
lights 2
..Dior – Printemps..
lights 4
..my favorite vitrine!..ice skating – Printemps..it reminds me of myself..on the ice, wrong way up and wondering how to camouflage my embarrassment in the most elegant way!
lights 7
..at the ball – Printemps..
lights 16
..la Fayette house..
lights 3
..table exhibits;.
lights 12
..Lafayette house vitrine
lights 9
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  • The menu will continue tomorrow with the amuse bouche: Two salmon and avocado terrine.
  • A nice French film for December – Tous les matins du monde with Gèrard Dépardieu ane Anne Brochet. It won the Louis Delluc prize for best film and the César for best music in 1992.
  • Some links of the window displays:

à demain

Ronelle