Un voyage dans le Paris de la Belle Époque sur les pas de Marcel Proust, à la recherche d’un temps perdu…
What is the first thing you think of when you say Marcel Proust?
- Yes…and that is what I am going to try to make!
- Recipe is in La Petite Cuisine à Paris, page 88
- Madeleines à la crème de citron
In three easy steps:
- Kitchen Aid (…if you have one) : mix eggs and sugar until frothy and pale yellow
- Bowl nr 1: sieve flour and baking powder then add the zest of 1 lemon
- Large bowl nr 2: mix milk with cooled melted butter then
- …add flour mixture is 2 parts.
- Let batter cool if fridge for a few hours or overnight.
- The recipe is in La Peitie Cuisine à Paris by R. Khoo, pg 88.
- I was up early this morning and baked the little cakes.
- Just 1 level tablespoon is enough batter in each form.
- You have to stay near the oven because these delicacies
- …bake quickly and you don’t want to burn them!
- Makes: 42 madeleines
- NOTE: this is the strangest recipe because you have to ‘manipulate the oven’.
- 190 C (375 F) – bake madeleines for 5 minutes
- turn OFF oven for 1 minute
- turn oven ON reduce temp to 160 C (320 F) – bake for 5 min
I made some French Strawberry Shortcake with a mixture of
Fraises au basilic et au citron
- 500 gr strawberries
- 1 TB lemon juice + zest of 1 lemon
- Sugar (..to your own taste)
- 6 chopped 6 basil leaves
- twist of the peppermill!
Medici Fountain, Jardin du Luxembourg
- If there is one cocktail that has a
- …special place in my heart….it is Kir Royale.
- It was my first cocktail.
- I was 18 and studying in Paris for two months.
- One evening I went to La Comédie française.
- It was Molière Le Misanthrope and
- …honestly…I didn’t understand much of it.
- But later I went to a café with friends and met ‘Kir Royale’ !
Kir Royale: sparkling wine (or champagne) + crème de cassis liqueur
- The Kir Royale—is named after Félix Kir.
- He was the mayor of Dijon who helped popularize the white-wine version of the drink.
- I’m using Joseph Cartron Crème de Cassis de Bourgogne.
- Crème de Cassis was one of Hercule Poirot’s favorite drinks!
- I’m using sparkling wine: Blanquette de Limoux instead of champagne.
- Blanquette de Limoux was first made in a Benedictine Abbey in SW France.
- This wine predates champagne and
- ….is in fact France’s oldest sparkling wine.
- Thomas Jefferson loved it, and served it to guests when he was president.
- Jefferson was America’s first oenophile.
- At his home at Monticello, his household consumed about 400 bottles of wine per year.
- All came from Europe, because in the early 19th century
- …wine grapes couldn’t yet be grown in North America.
Blanquette de Limoux:
- Limoux is the birthplace of high-quality sparkling wine production in France.
- Grape: 100% Mauzac known as blanquette due to the white coating on its leaves.
- Taste: beautiful dryness matched up with a zing of apples.
- It is a lovely glass of sparkling that’s much
- ….more interesting than any cava or prosecco.
- Jefferson insisted the wine be delivered in bottles, not casks.
- In this way the bottles were at least secure and c
- …couldn’t be watered down or filched by unscrupulous merchants or
- …thirsty crew members.
- 2/3 c sparkling wine (160 ml)
- 1 TB crème de cassis (15 ml)
- There are also those that prefer…
- 2 TB crème de cassis (30 ml) to
- 1/2 c sparkling wine (120 ml)
- ...too rich for me…but you may like it.
- Glass: champagne flute or champagne coupe
- Garnish: optional….strawberry or black berry on the rim of glass!
France’s best kept secret…wines from Languedoc!
- Elegant and easy….with just 2 ingredients.
- Taste: this Blanquette de Limoux tastes much more tart
- ..than my trusty Martini prosecco!
- It is also twice as expensive.
- The black current liqueur balances perfectly to
- …produce a unforgettable cocktail!
- I feel 18 again!
- If you have a bottle of sparkling wine in the fridge
- …you are always ready for a celebration!
- Excellent choice for a festive cocktail for
- …birthday, Christmas
- …or New Year!
This wine is a real treat!
- Blanquette de Limoux is considered to be
- …the first sparkling white wine produced in France.
- It was created long before the Champagne region
- …became world-renowned for the sparkling wine Champagne.
- The first textual mention of “blanquette”,
- ….from the Occitan expression for “the small white”
- appeared in 1531 in papers written by
- …Benedictine monks at an abbey in Saint-Hilaire.
- No one can say it better than the French:
- “Cette blanquette or pâle libère des bulles fines et régulières,
- ainsi que (as well as) des parfums intenses de
- poire williams et de chèvrefeuille.” (honeysuckle)
- I enjoyed this wine with Camembert cheese as aperitif and
- …later with my gratin dauphinois. (La Petite Cuisine à Paris, R. Khoo, pg 34)
- I’m trying to make as many recipes as I can from this cookbook during
- This is the first step on my quest to make tarte au citron.
- I found this recipe in La Petite Cuisine à Paris by R. Khoo.
- I was looking for the right tangy taste.
- This recipe makes about 1 cup of crème de citron.
- When I make the tart I will make dubble or triple this amount.
- You can make this and save it in the fridge for a few days.
- Crème de citron is an elegant touch for a any special desert!
In three easy steps:
- Large bowl: mix zest and juice of one lemon,
- pinch of salt, 40gr sugar, 45 gr butter and
- 2 egg yolks.
- Optional: adding 1/2 tsp cornstarch.
- I want the curd thick to use tarts.
- Warm slowly …keep stirring all the time!
- I warmed the mixture au bain maire.
- For velvety perfection: pour cooked mixture through a sieve.
- Photo: I bought this fine mesh professional cooking sieve years ago
- I use it all the time to sift flour….and sauces
- Important! use a culinary ring to keep the curd in one
- …place otherwise it will be a mess.
- Believe me, I know.
- Cover mixture with thin, clingy plastic wrap
- …and make sure wrap adheres to sauce.
- You want to avoid the formation of a ‘skin’ on the lemon curd.
- Cool in fridge for a few hours or overnight
- Here are the photo’s of all the steps!
01.07.2018 Paris In July!
- I took this photo in front of a pâtisserie on L’ile St.Louis.
- This is my first stop whenever I visit Paris.
- Everything is so delicious but I always choose (lower right)
- …the mini tarte au citron!
- This month is all about Paris and anything French.
- My pâtisserie challenge this week:
- ….bake these little pies and post my results!
- What is your cooking challenge this week?
Bloody hot today in The Netherlands…time for refreshment!
- Bénédictine is an herbal liqueur beverage
- developed by Alexandre Le Grand in the 19th century and produced in France.
- The recipe is a closely guarded trade secret,
- purportedly known to only three people at any given time. #ParisInJuly.
- Oh, is it July already?
- Let’s have a glass of wine and
- think of some things to do for…
Paris in July
- Paris in July is a French themed blogging
- …experience running from the 1st – 31st July this year.
- The aim of the month is to celebrate our French experiences through
- actual visits, or through reading, watching, listening,
- observing, cooking and eating all things French!
- For more instructions how to share your posts go to Thyme for Tea.
- There will be no rules or targets …just blog about anything French
- …and you can join in! Some ideas might include;
- reading a French themed book – fiction or non-fiction,
- watching a French movie,
- listening to French music,
- cooking French food,
- experiencing French, art, architecture and travel.
What are my plans?
- Book: Et Soudain, La Liberté by É. Laurent winner Prix Marguerite Duras 2017
- Book: Comment Baptiste est mort by A. Blottière winner Prix Jean Giono 2016
- Cocktails: make, drink, review a surprise French iconic cocktail
- …and on 19th July is National Daiquiri Day….try a French Daiquiri!
- Cooking: Gratin Dauphinois (pg 34) La Petite Cuisine à Paris by R. Khoo.
- Movie: Frantz won Best Actor Pierre Niney César Awards, France 2017.
- Netflix: Dix Pour Cent Season 1 series – nominee International Emmy Awards 2016.
- Art: Berthe Morisot by D. Bona winner Prix Goncourt de la biographie 2000.