All posts filed under: French Desserts

thoughts on vacations

When I plan my annual trip, privately, and once confirmed send a global message to my co-workers announcing that I’ll be out of the office, some frown upon the fact, that I choose to travel. Although I respect their opinion, I cannot for the life of me understand how they go an entire year, without taking a single day off from work other than the usual weekends and company sponsored holidays. The ten days I spend away from the norm, not only revives my soul, it helps me think, plan and make a list of goals I would like to accomplish in the upcoming year. Not to mention the fact, gives me the courage to push for what I really want out of life. Call me crazy, but how do people go on, bypassing any type of vacation and saving their earned time off for a rainy day instead? On my last and only day in Paris to catch a flight back to the U.S. the sun came out miraculously from a week or more …

how do you make your cake?

I love cupcakes and occasionally a slice of cake and although I consume either in moderation, I often wonder what is the best fat to add to my recipe.  Just to clarify the confusion, I am referring to butter, oil, shortening or margarine. It was interesting, when I came across this amazing blog and while scrolling through the contents, I found  the answer or perhaps not. You be the judge and please do share  – how do you make your cake? {Click here for photo and article credit}

san francisco gem: the ferry building

I love it when friends show up in town unannounced and beg to spend a day with you.  I really mean it, I do love it, even though it throws me pleasantly off schedule (If that makes sense). Anyway, I got the word my friends were in town at ten in the morning and asked them to meet me at the end of Market Street at noon for lunch.  When I asked, what they wanted to eat, they mentioned Sandwich shops and fast food and I basically rolled my eyes. I pointed to the Ferry Building and asked if they had been there and they both shook their heads NO and so we ventured into one of our proudest conversion of a historic building into an amazing waterfront hangout.

comfort food: french toast bread pudding

Technically we are only a few days away from the official start of winter.  Which means much more colder weather and less of a desire to eat healthy. I don’t know about you, but I currently am always looking for comfort food, in moderation of course, to fuel me up during the day . In light of that fact, I found this amazing recipe here for bread pudding, one  of my favorite winter comfort foods and thought of making it over the weekend with a few alteration.   I will use Almond Milk (Original flavor) and add pecans and sliced banana and I will let you know how it turns out. Meanwhile let me know if you have other suggestions. French Toast Bread Pudding  1 challah loaf, sliced ¾ inch thick 8 extra-large eggs 5 cups half-and-half or milk 3 tablespoons honey 1 tablespoon grated orange zest 1 teaspoon pure vanilla extract ¼ teaspoon kosher salt Confectioners’ sugar and pure maple syrup, for serving Preheat the oven to 350 degrees. Arrange the bread in two …

dessert recipe: pumpkin crème brûlée

I don’t know too many people who do not like Crème Brûlée, maybe that’s a bold statement, but I am almost certain, the fact, the dessert is almost on every menu in most restaurants, is a clear indication it is a favorite. So, since  the holiday season is upon us, here in the U.S., I couldn’t help but fall in love with a recipe I found here, concerning crème brûlée and pumpkins. :). Check it out: 1/2 cup granulated sugar 5 egg yolks 1 1/2 cups heavy cream 1 cinnamon stick 1/4 tsp. freshly grated nutmeg 1 vanilla bean 3/4 cup. pumpkin purée 4 tsp superfine sugar reserved for top of brûlée Preheat oven to 325 degrees. In a heatproof bowl, whisk together the sugar and egg yolks. Combine the cream, cinnamon stick, nutmeg and vanilla bean (de-seeded) in a saucepot, and bring to a simmer. Slowly whisk the hot cream mixture into the yolk mixture through a fine-meshed sieve. Whisk in the pumpkin purée. Divide the mixture among four 8-oz. ramekins and place in …

day 13 – travel journal – paris france

There is no way on earth I would pass up Paris, no matter what other destinations I have included in my annual trip to Europe. This year, while the TGV pulled into Gare de Lyon from Cannes at a little after 9p.m. I noticed it had been raining in the city of romance. I didn’t care, the rain is always refreshing in Paris and I have actually been in the city every month out of the year and every single time it had rained. It usually bothered me, but I’ve come to accept it and now even embrace it. Paris isn’t Paris without rain. We hopped on the RER (urban rail network train) from Gare de Lyon to our Hotel in Charles de Gaulle Etoile (between VIIIe and XVIIe arrondissements) and within a five minute walk, landed in front of our quaint hotel with minimal frills and turned in for the night. I usually sleep with the windows open, normally for fresh air, but in the case of Paris, just so I could hear the …

boutique hotel pick – le meurice – paris, france

There is a certain charm  to Paris which most  woman understand and appreciate and  although we learn of this at a young age, some take almost a lifetime to figure out.  Those who understand, once Paris is mentioned in conversation,  immediately come alive while exchanging  thoughts of the allure of the city. For those woman who have not yet had the opportunity to truly understand Paris as it should be, convince your travel partner to stay at Le Meurice hotel, even if for a night and I can guarantee, the ambiance will surely set the stage for an experience you will never forget. {Recommended classic reads to understanding Paris – click on photo}

dessert fix: strawberries and cream french style

Usually around the beginning of April I get the itch to travel, especially to Paris. So everything I research online is geared towards Paris this and Paris that. What can I say. As a result of my weakness, it’s no wonder I came across this recipe from my favorite chef and author, David Lebovitz:  Enjoy and let me know how it turned out? Sabayon Four to six servings Adapted from Ready for Dessert Any kind of white wine that you like will work well for sabayon; dry, sweet, or sparkling. I do tend to prefer sweeter dessert wines because their flavor is a little more concentrated. Wines like late-harvest Riesling, Sauternes, Muscat, or a wine that is richly flavored is good. You can use Marsala if you want to make traditional zabaglione. If you’re avoiding alcohol, you can use a non-alcoholic sparkling cider instead, perhaps adding a few drops of lemon juice, to balance any sweetness. Sabayon is lovely spooned over any kind or mix of juicy berries; toss them in a bit of sugar and …