Gingerbread men are the ideal Christmas recipe to occupy a wet afternoon. They can be cut small to hang from ribbons on the tree, or pack in gift bags for the neighbors.. When larger they form a protective army around the Christmas cake. At Simon’s Mas in the Roussillon near Perpignan where we all spend
This is a delightfully dish to create with your grandchild or child. Lucy, Leo and I had great fun making this dish for a school project on chocolate! Rice crispies drizzled with white and dark chocolate, heaven! In the US, Mars bars are known as Milky Ways. Makes 16 delights 3 cups/90 g/3 oz rice
Kissel is a lightly thickened fruit soup, a recipe that comes from Katya who was raised in Russia. Kissel is made with any red berries that are around and can be served as a first course soup, or as dessert, either at room temperature or chilled. The season starts with cherries, running on through strawberries,
So much depends on the plums for a tart, they should be almost bursting at the seams with juice. Their season is short, but when the moment strikes, a rare treat awaits with this simple tart — the dough is like a sugar cookie, with only the butter holding it together. I suggest a
The local fruits in Alsace—apricots, bilberries (blueberries are a close relation), and half a dozen varieties of plum—are so juicy that cooks go to great lengths to avoid a soggy crust. They use a puffy yeast dough (popular, too, with German cooks across the Rhine) that soaks up juices from the fruit with help from a
I’m amazed that jam tarts haven’t migrated to America, they are a staple on English tea tables, needing only pastry and fruit jam, preferably homemade from raspberries, tangy and brilliant red. For the pastry, you can either make your favorite dough, or try this crumbly English dough that uses butter and lard. Makes 12
In my childhood, Fat Rascals were a favorite of mine, currant-spiked buns resembling a sweet scone but with more butter. The dough is mixed just like scones. Rascals are best eaten very fresh, perhaps warm from the oven. Ingredients: 2 cups/250 g flour 1 1/2 teaspoons baking powder 1/2 cup/125 g butter, diced 1/3 cup/75
When I go to southern France and mushrooms are in season, I look forward to the particularly meaty, pungent ceps (also called boletus and porcini or “little pigs’, the Italian name). Ceps dry wonderfully well, an intense, fragrant addition to sauces and soups. They are outstanding with game birds such as guinea hen or pheasant,
Choux Pastry is the foundation for so many delicious pastries, including one of my favorites – gougères. The key to making this light pastry dough well is to measure extremely accurately.
Everyone should know how to make a good mayonnaise. The key is to add the oil in slowly at the beginning so that the mixture emulsifies.