Dessert – Page 9 – Myfrenchkitchen

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!

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

Recette:

Cut 4 apples in 4 slices.
Melt butter and dip the slices in the melted butter.
Marinate some dried raisins, nuts and cranberries in amaretto liqueur.
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.
Place in an oven proof oven pan, top with a knob of butter and bake for 30 minutes.
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.
Add a tsp of amaretto liqueur. Sprinkle with sugar to prevent a skin from forming and leave to cool.
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

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..