Foie gras with mango .. and December ambiance 2010.

Foie gras is a traditional favourite in our home for Christmas. Along with oysters and “vin chaud” (or gluhwein), it always appears on our menu. Some years will see our foie gras home made in a terrine, served cold and some years it will be fried, served with warm mango and toasted brioche.


  1. Cut raw foie gras into escalopes of about 1.5-2mm thick. Dust lightly with flour and leave in the fridge until needed.
  2. Peel and cut a mango in thin slices. Heat a pan with a knob of butter and add the mango slices. Drizzle with balsamic vinegar and fry until caramelized.
  3. Keep warm.
  4. Cut some brioche in slices, toast and cut on the diagonal into two halves.
  5. Heat non stick pan to hot, add the escalopes of foie gras and fry on one side until caramelized. Turn over and tquickly touch the other side. Remove from the heat and serve immediatly.
  6. To serve: Place one half of the brioche on a plate. Place a slice of fried foie gras on top. Finish off with slices of mango  and place the second half of the brioche askew.  Serve immediately.

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…My own space…

“So what are you hanging around here for, Mrs duck? You belong on the beautiful lake out there, not here with the people, this isn’t your place…”

“Well, I’m fed here, all kinds of goodies and I like it, so why not? You enjoy it out here on the terrace with your cheesecake, why can’t I…. and don’t be so selfish with it by the way, share some!  See the German tourists over there? No selfishness at that table!”

“No, you can’t have cheesecake. I’m a human, this is what we humans do. You’re an animal, a duck, you don’t eat cheesecake and you don’t belong on a terrace. And by the way, where are your ducklings?”

“Oh, smarten up! We’re not in the Middle Ages any more! And my ducklings are fine, they’re in good hands.  They’re with the nanny. I need my own space too, you know!”

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Suggestions:

  • Have your pan hot before putting in your escalopes of foie gras.
  • Sear on one side and turn over for a quick touch on the other side and serve immediately.
  • Other fruit like plums, peaches, apple, pear and figs can be done the same way and served warm with the foie gras.

…and December ambiance 2010


And here we are again in the special month of December, with its cold and dark days, bright lights, snow and frost, snuggling in front of fireplaces and cupping our hand around a cup of hot chocolate, indulging in our nostalgias and reflecting on christmas dinners.

Our christmas tree gets decorated on the 1st day of December and for the rest of December we light a candle ever night to rememeber those who we loved or still love. And decorating the christmas tree means more than Santa Claus and Noel and gifts and the three kings, or the crib and a baby…it is a witness to our memories and tender sentiments which come to us in this month, the end of a year, when reflection on the past and pondering on future dreams travel with us towards the new year.

…May your December be whatever you wish it to be and may happiness be your biggest wish…


Previous years:

Duo de chocolat.. and December ambiance 2009

December ambiance 2008 with cinnamon dumplings

First day of December 2007

..à la prochaine..

Ronelle

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Butternut velouté..and fragrance in the home

Butternut soup is probably my most favorite soup. Keeping it simple brings out the natural sweetness of the butternut and warm comfort of its creaminess.  Don’t hide its wonderful autumn flavors behind all sorts of funny additions…sometimes something has to be left alone to speak in its own voice. Like the velvety butternut.

Suggestions:

  • Any other pumpkin of about 1 kg can be used in the same way.
  • Add a knob of butter when sauteing the shallot…it adds more flavor.
  • Use home made vegetable stock if possible, or else an organic vegetable stock. Water can be used instead.
  • See here for a bouquet garni.
  • Add about 2 tsps orange zest for a more pronounced orange flavor.
  • If the soup is too thick, add cream for a richer version and milk for a lighter version to your taste.

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..and fragrance in the home..

Isn’t it nice to step into a home and smell the most subtlest of fragrances…not an overwhelming smell, but just enough to have you wonder what it is, where it comes from.

There are many ways to bring fragrance into your home. But always remember the first golden rule: always keep it soft, gentle and subtle. Nothing is as sickening as a sweet and overpowering smell. It is much like an old woman seeking youth in powder and perfume.  Or like a guy who fell into a bottle of Old Spice. The second rule is to never have a perfumed candle at the dinner table or around food.

..candles: héliotrope, wild rose and green tea..

To prevent a room from being invaded with scent, a perfumed candle should burn only for a short while. The small tealight tops are a favorite of mine to burn on winter evenings when it gets dark in the afternoons. They are very gentle in flavor and I leave them to burn the whole evening…romance and ambiance for all, even on week nights…everybody loves it!

Winter chases us inside earlier and for longer…we  cook inside more, we make fires in the fireplaces and receive more visitors inside than in any other season. It is important to have fresh fragrance in the house as well…flowers, diffusers, lamp bulbs with rings and dotted wih essential oils, some envelopes in drawers or in hidden corners, some light house sprays, pillow sprays, sachets hanging on door knobs, incense burning after an open fire in the fireplace. Again…keep it light and stay away from the sweet and strong flavors, like vanilla and fruits.  I sometimes use cedar incense to get rid of the smoky smell of our open fireplace. I never use potpourii, because it only gathers dust.

..diffusers with tea lights and incense..

When using a diffuser and a tealight, take care to drop only a little 0il and burn the candle only a short while. The fragrance quickly disperses throughout the room.

In the bedroom, room sprays and pillow sprays are gentle enough..spritz on the bed rather than the pillow and a light spritz in the air with a room spray leaves a gentle frangrance.

..home and pillow sprays..

My favourite fragrances are rose, heliotrope, amber, citrus, all tea leaves and cotton flower. Some of these tiny bottle below go back many, many years and I can’t get rid of them. They still carry the smell of essential oils…and sweet memories.

..bulb rings with essential oils..

A drop of essential oil on a bulb ring, made from terracotta or balsawood on a bulb and the heat of the bulb disperses the fragrance through the room. The balsa wood works great on the new economy bulbs which don’t get as hot.

..scented envelopes and handmade envelopes..

Although the scented envelopes are meant for drawers, I place them in bowls in corners in the house. They aren’t strong and overpowering and only give off a flavor when you pass them. And of course, nothing is easier than making your own envelopes: Use white envelopes and paint them in your favourite olours, drip the paint, flow it on the envelope, write, scribble, hand paint…whichever you feel like doing. Fill your handpainted envelope with clean catsand or wooden shavings, add a drop of soft essentail oil, glue your envelope and place in a corner where it can be admired as well as give off its gentle fragrance in the room.

May your winter days…and for otheres, summer days…be filled with the softt fragrances of cotton flower, and your evenings be cozy around the flicker of a cedar scented candle.

…à la prochaine!..

Ronelle