Rhubarb pie and apricot coulis

No matter how long you’ve lived abroad and spoken English there will always be this idiomatic expressions from your mother tongue that you struggle translating. It’s somehow frustrating because they convey in a few words EXACTLY what you want to say. In this instance : ‘A la bonne franquette !’ 

It means informal dinner among friends where you’re not ashamed to bring dessert leftovers at home because you want so badly your son to taste your pie.

I also want you badly to taste it, and the recipe is below …

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Far breton ( Breton custard pie with prunes)

There is an interesting story about this custard : it is said the ‘far breton’ used to be a very simple custard until the pirates in the harbor of Saint-Malo ( France) added the vanilla, rhum and prunes. All those ingredients were coming from plundered vessels, which not only adds an richer taste to this dessert, but also the taste of adventure. Now, we’re in the 21st century and you’ve probably bought legally all your supplies… but still think about the pirates when enjoying this dessert.

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Gift roses : pistachio and rose Basboussa (semolina cake)

It takes all sorts to make a world. At a smaller scale, it also seems to hold true to make a couple. Take that pistachio and rose Basboussa for instance : no finger pointing but one of us just does not get just yet the beauty of this recipe. Given that it’s a recipe for 10 to 12 people, it’s a pretty good thing it does not go stale overnight because I end up eating the whole thing by myself and it takes me a couple of days.

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Pate à choux & éclairs

Key takeaway of this pastry class from yesterday : if your nerd in school, a nerd always you’ll be. Here I was scribbling notes on the side of the recipe sheet that was handed over to us, and asking all kinds of questions… imagine my joy when I realized I was heading home with homework : empty choux to fill with the pastry cream 🙂

But first things first, as a respectable nerd, I’m sharing my notes for those who skipped the class. Then I’ll submit myself to the hardest jury one can think of : mother-in-law and husband will assess my work…

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Gingerbread ou pain d’épices

If you are a purist, and you’re not famished, you will allow the dough to rest 3 weeks to 6 months before finalizing your gingerbread. This is how it is supposed to be traditionally prepared. If you’re stuck in a snow storm and hungry as it is my case today, you can also get it done in 1 hour.

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Pear and Cranberry Cobbler

Cobblers were created when the English settlers in their American colonies were not able to bake their traditional desserts for lack of suitable ingredients. As a French settler, in my humble American colony, often struggling to find my French go-to ingredients, I felt quite entitled to bake a cobbler for our Thanksgiving dinner.

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Exotic clafloutis

D-5 before baby number 2 is officially due! Last time I was cooking before I was due, I did not have time to finish as we had to head to the hospital and my apricot jam ended up in the trash when I came home 5 days later. This time I’m only going for quick recipes, so nothing gets wasted.

As I’m typing the recipe, I also realize how much I’ve been free styling : changing fruits, removing ingredients and adding some. So this clafoutis is also now sort of my baby.  Continue reading “Exotic clafloutis”

That’s the way the crumble crumbles

A week after Labor Day, not only are sprinklers switched off in the playgrounds, and is the saying “No white after Labor Day” all over the place, but your local farmers market is also giving you a hint it’s the end of summer ( I hate to break the news ) and arrival of Indian summer ( to keep a positive mindset ). No more berries in the spotlights, apple and pear crates are taking over. Continue reading “That’s the way the crumble crumbles”