Chocolate mousse..and memories of christmas dinners.

Christmas time is chocolat time. A feather light chocolate mousse. The perfect ending to a magical christmas dinner. And in January we’ll go on a diet.


This is a recipe from Chocolate desserts by Pierre Hermé. I’ve been making this mousse for many years and haven’t found a recipe that is so light and delicious as this one…it is a true winner !!

Suggestions:

  • This is a basic mousse recipe…add some flavor the your mousse by infusing the milk with grated orange zest, or a tsp of coffee, or a pinch of cardamom, cinnamon, any other Christmas spices.
  • Using milk makes for a lighter mousse, but if you want it richer and creamier, use cream instead of milk. I even go so far as tu use 2 percent milk.
  • The longer the mousse stands, the creamier and denser it becomes, but it is still good. I prefer to make my mousse nothing more than 12 hours in advance…having a beautiful feather light chocolat mousse.
  • It can be kept up to two days in the fridge.
  • Cover the mousse when chilling it in the firdge to prevent it from absorbing other flavors in the fridge.
  • Serve as individual portions in glasses, or scoop quenelles from a glass dish onto a plate.
  • See how to make quenelles.
  • Decorate with chocolate shavings or a touch of edible gold leaf.

…and memories of christmas dinners…

How can we dwell on our past, delight in experiences long ago and not remember past years spent around a christmas table. Always special, however small or simple. Each table has a story of its own…one year a daughter arrived long after midnight from a long and problematic journey, one year there was a last meal with an elegant and fragile neighbor, one year was spent in the company of a crazy crowd of friends , one year delivered an utterly chaotic and catastrophical dinner ..one year was sad with last goodbyes, one year was spent alone and tearful in a strange country…so many christmas dinners, so many stories, so many memories…

May you have great memories of past dinners…whether you were with family or friends, or whether you were alone, or whether they were sad times…whatever the case…they are yours, cherish them, becausethey give you a history. A past.

…à la prochaine fois..

Ronelle

A summer apricot soup amuse bouche and une fête d’été!

An apricot soup says SUMMER! in so many ways.In its bright yellow color we find the warmth of mid summer days. The flavor has us  smelling the shadows of big overhanging tree branches…that afternoon nap after the pic-nique. And the taste…the taste that makes us hear les cigales in the heat of the day, see les guêpes hoovering over all the sweet delicacies of our al fresco meals… So. If you’re in the mood for a little summer heat and holiday…take to an apricot soup, close your eyes and see yourself  stretched out in the fields, chewing on a grass sprig, dozing off  with a heavy summer laze and then just lose yourself in being the happiest soul walking this earth!

*Une petite soupe d’abricot est indispensable pour l’été. Sa couleur nous donne la chaleur des journées dorées. Dans son saveur on sent les ombres des rameaux d’un grand noyer et on a envie de  s’allonger et fermer les yeux pour un petit moment magique. Et le goût…le goût nous donne l’impression d’entendre les cigales, de voir les guêpes qui dérangent la tranquilité d’un repas al fresco. Alors. Goûtons cette petite soupe et laissons notre imaginaire nous transporter vers un champ où on s’allonge dans l’herbe et nos pensées disparaissent dans les nuages de rêves et de bonheur.



Suggestions:

  • Try this also with soft ripe peaches.
  • Use a rose wine instead of a white.
  • for a completely vegetarian dish, replace the chicken stock with vegetable stock.
  • Serve with a fresh traditional baguette, topped with some melted camembert cheese.

VF:

  • Substituez avec des pèches.
  • Remplacez le vin blanc par une rosé.
  • Pour la version végétarienne, replacer le bouillon de poulet par un bouillon de légumes.
  • Servez accompagnée d’une baguette ancienne et son camembert fondu.

…un brunch d’été…

With two weeks left before the summer holidays, it is now or never to have a fete d’ete with all our friends before they all take off with their straw hats  and tanning lotions. Let’s make it special. Make it fun. Make it beautiful and dreamy. Summer. Gay with color. Inviting.

*Dans deux semaines on arrive au début de vacances d’été. Il reste donc qu’un petit bout de temps pour se régaler une toute dernière fois avec nos amies, avant qu’on prenne la route, armée de nos crèmes solaires et les espadrilles! Allé! Faisons une fête spéciale. Gracieuse. Chaleureuse.  Merveilleusement habillée avec les couleurs gaies de l’été.

…rustic romance for a brunch…

Choose a corner in the garden.

On cherche un coin dans le jardin.

…a view on summer…

Go overboard on flowers and plants. Don’t spend money on buying flowers. Pick all kinds of greenery and even herbs and don’t overlook the beauty of weeds all around you. Ask a friend for trimmings which are happening now to pump new life into plants. Buy some seedlings or summer plants instead that can be planted afterward in the garden. They come at cheap prices everywhere now and buy them in trays. Set the trays as is on your tables and in your serving corners. Tie some rafia or some sisal around for a ristic garden look. And don’t forget to send a few plants in a cute container home with your friends, which they can plant in a pot or their own garden. And DON”T do what I did….have so much fun that you forget to give each friend her plants at going home time!

*Il y’a un choix exubérant de  fleurs et  de plantes. Ne dépensez pas d’argent sur les fleurs en commerce. Elles sont libres et abondantes tout autour de nous. Pensez aux herbes, aux feuillages, même les mauvaises herbes qui poussent sans cesse avec une beauté plus subtile. Surtout on a des voisins et des amis qui font une nettoyage de saison en ce moment, donnant une nouvelle vie saisonnier au jardin. Passez par la jardinerie et achetez des barquettes de fleurs d’été, qui peut servir pour la décoration de table et  comme cadeaux pour nos invités, voir plantée dans leurs propres coins du jardin.

…pétunias in trays and all things garden…

…serving corners…

…umbreallas at the ready…

Have some colorful umbrellas close by for that urgent run in that rain to the bathroom! And in the same thinking frame…remember some suncream for those who prefer sitting in the sunny side, have an ecofriendly trap for the “gueppes” so you can  lunch in peace and provide lots of cool water if you are lucky to have a blasting hot summers day, but if not…a cozy little throw can provide some body heat if your day is cool and cloudy like we had on Friday!

*N’oubliez pas les jolies parapluies pour les courses sous la pluie ou pour se rendre à la maison. Et pourquoi pas une crème solaire pour ceux qui adorent s’installer en plein soleil. Une piège bio pour les omniprésentes guêpes sera un petit geste attentionné. Voir dans le cas d’une canicule, l’eau fraîche à boire nous éviterons de tomber dans un sommeil impolie. Pourtant, dans mon cas ce Vendredi dernier…cette scenario était impossible, car on est ici en France toujours capturé dans l’âge de glace!

..knee blankets and flowers do go together…

…cherries, freshly picked from a friends garden, a garden hat and pretty flower…

…garden tools and a warming fire…

Have your guests bring their favorite dish to the table. We had delicious quiches and gorgeous salads, which I hope to bring to you soon with the permission of my friends, we finished with magnificent  cheese a friend got fresh from the market earlier the morning and we feasted on local rose’s and homemade moelleux wine with our strawberry soup.

*Les amies apprécient toujours contribuer à la table, n’hésitez pas à demander une bonne quiche ou une salade gourmande, comme elles sont faites pour notre brunch. Puis, on a terminé le brunch avec du fromage du marché, une soupe de fraises pour un dessert et ce festin était accompagné par une bonnes rosé d’Evres et un moelleux fait maison par ma gentille voisine Claudine!

A fete d’ete indeed. More than that. An uplifiting 5 hours spent with lovely ladies, funny ladies, creative ladies. Friends. Summer. Good food. And so traditionally french,  we tasted, examined, commented, complimented, changed the recipe, suggested alternative ingredients, discussed accompanying wines, and simply savored each helping. 

*Voila une vraie fete! En fait, beaucoup plus que ça. C’était quelques 5 heures passées dans la compagnie de femmes très sympas, drôles et créatives. Les amies. L’été. Une bonne table. Et comme la tradition dicte toujours en France, nous avons goûté et fait des propositions de différentes  ingrédients. On a testée, examinée, changée les recettes, discutée les vins comme des pros… bref…un après-midi savoureux et chaleureux!

Then we said our goodbyes and gave our “bisous” with promises of outings to chateaux…and a lunch.. To show gardens…and a lunch. To walks around town…and a lunch. To hiking trails…and a lunch. To painting days…and a lunch. to music concerts…and a lunch. The moral of the story? We have to seize the moment.
So c’mon! Deck the garden, load the table with fresh produce! Call up your friends! Chill the wine! Life is short…grab onto it with in a fork in the one hand and a joie de vivre in the other!

*Nous avons faites nos bisous avec de sacrées promesses de se réunir en visites des châteaux…et un lunch. Des promenades en ville…et un lunch. Des rencontres Van goghe-esques…et un lunch. Les concerts musiques…et un lunch. Alors. On comprend qu’une chose. Il faut profiter de chaque moment!

Allez! appelons nos amies!Ouvrons le portail! Faisons le marché! Décapitons le champagne! La vie passe trop vite…profitons-en avec une fourchette et un joie de vivre triomphant!

…passez une bonne été et à la prochaine!…

December ambiance 2008 with cinnamon dumplings

…a message…

kersf6-11-16-2008-5-01-01-pm

Like last year, it is time for a little December ambiance. On the 1st December, we dress up our tree and charm up some corners, put on music, light candles, drink wine and end the day with a special meal. It puts us in the mood for winter, brightens the grey days, stalks the blues, lifts the spirits, welcomes the rain and the frost and if we’re lucky, brings on some snow. Just as they do in the Northern countries, we burn tea lights every evening, light lanterns outside and finish the evenings with a hot chocolate by the fireplace. This year saw some cheating in decorating the tree, which had been a few days earlier…but that’s OK; it’s always good to break tradition a bit!

A traditional dessert of cinnamon dumplings, finishes off this 1st of December. May your December 2008 be as spirited and bright and gay as you want it to be.

…cinnamon dumplings…

cinnamondumpling-11-23-2008-8-48-13-pm1

cinnamondumpl

*Recipe adapted from “Huisgenoot wenresepte 2 “, written by Annette human and  originally entered by Mrs. C. Ligthelm of Pretoria, SA.

…captured…

kersf1-11-16-2008-4-45-10-pm

…perfection…

christmas081-11-24-2008-8-30-47-pm

…shimmering crystals…

christmas0812-12-24-2006-9-52-40-pm

…joyeux noël…

christmas085-12-25-2007-5-39-07-pm

…shh…

christmas084-12-29-2007-10-20-09-am

…a frosty visit…

christmas089-12-25-2007-10-25-09-am

…looking out…

christmas0811-12-24-2006-5-33-55-pm

…let’s read..

kersf9-12-1-2008-12-21-55-pm

…les poêmes et le sapin…

kersf3-11-16-2008-4-53-31-pm

…where’s the snow?…

kersf5-11-16-2008-5-00-26-pm

…corners and candles…

kersf12-12-1-2008-12-41-34-pm



First day of December

The first of December is officially the day we “start” the festive season here in our home. Our tree gets decorated today, we switch on our fairy lights, hang a garland and listen to the first Christmas music. Then we end the day with a nice dinner by candle light.

To kickstart December 2007, a little ambiance…

andorra-lights.jpg

A full moon in Andorra…

dsc_0150.jpg

“I saw the angel in the marble and carved and set him free”, said Michelangelo…

dsc_0170.jpg

Shimmering crystals…

dsc_0165.jpg

Preparations…

dsc_0228.jpg

A portion of dessert…

dsc_0234.jpg

Nostalgia…

dscf0035.jpg

Montlouis moelleux…

dscf0001-3.jpg

Lanterns in the snow…

dsc_0053.jpg

A White Christmas…

After all the decorating and cleaning up afterwards on this first day of the season, an easy meal is the only option. This vegetable dish is quick, there are no measurements and the hardest work is just peeling some onions and poaching an egg or two, which can be left out of course! Open a bottle of wine, finish off with a scoop of ice cream and a sauce of your choice – I love a berry coulis, but when push comes to shove, I can enjoy a vanilla ice cream just on its own. Sit back with an espresso and enjoy the lights and music and spirit of Noël.

May your December be filled with gratitude and joy.

vegetablegratin2.jpg

Vegetable gratin

  • vegetables of your choice, cleaned or peeled and cut into chunks – in the photo: sweet potatoes, red onions, brussels sprouts, parsnips and mushrooms.
  • a pickled lemon, diced
  • 2 branches of fresh rosemary
  • 2 bayleaves
  • a  few slices of a creamy camambert cheese
  • a poached egg for each person
  • créme fraîche (optional)
  • salt and pepper to taste
  1. Preheat the oven to 190 degrees C.
  2. Place the chunks of vegetables in an oven pan and drizzle libereally with oil. Season.
  3. Tuck the bayleaves and rosemary inbetween the vegetables.
  4. Bake the vegetables until tender.
  5. Remove from the oven and serve a portion into an ovenproof bowl.
  6. Add a dollop of créme fraîche (optional)
  7. Cover with a slice or two of Camambert cheese and put under the grill until the cheese has melted and the vegetables have a nice caramelized appearance.
  8. Slide a poached egg onto the cheese and drizzle some olive oil and finish off with some ground fresh pepper.
  9. Serve warm with brown rice, quinoa or a whole wheat bread.

camembert.jpg