Delicious French Pastries !
This family run company is sure to appeal to all lovers of "Frenchness". Here you will find the most delicious and authentic French breads, croissants and desserts which can be delivered right to your door, anywhere in the USA. There is also a huge selection of sweets, confections and beverages all imported from France. Seasonal goodies include a traditional Buche de Noel and a phenomenal Galette des Rois. Now, what more could a Francophile in America ask for? Be sure to visit: www.MyBoulangerie.com
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Madeleines
2 eggs
3/4 C sugar
1/2 C butter
1 tsp vanilla
1 Tbsp orange juice
1/2 tsp grated lemon or orange rind
1-1/4 C sifted flour
1-1/4 tsp baking powder
These scrumptious French tea cakes are easy to make if you have the scalloped madeleine baking tin. It is said that Nuns from a convent dedicated to St. Mary Magdalen first made these delicious treats in the 18th Century. During the French Revolution, when the convents were abolished, the Nuns were said to have sold their recipe to local bakers. They were later made famous in Marcel Proust's "Remembrance of Things Past".
Preheat oven to 350 degrees.
Melt butter and allow to cool.
Beat eggs and sugar together for approximately five minutes until light and creamy. Add butter, vanilla, orange juice, and grated lemon rind beating until just blended. Sift flour and baking powder together in a separate bowl. Gradually add the flour mixture to the batter, small amounts at a time blending completely before each addition. Let batter stand for 5 minutes. Spoon one tablespoon of batter into each well-oiled, lightly floured mold of the baking tin and bake for about 8-12 minutes until slightly golden and cake springs back to the touch.
Enjoy with a hot cup of your favorite tea !
If you need a madeleine baking tin, they can be purchased through Amazon.com with the link below:
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Here is a delicious recipe for
a classic French favorite:
Ratatouille
The flavors of Provence blend
together to create this wonderful side dish.
4 lbs. tomatoes
2 lbs. zucchini
2 lbs. small eggplant
1 lb. green peppers
1 medium shallot
3 cloves garlic
1-1/2 C olive oil
salt and pepper
Slice all the vegetables about 3/8" thin--do not peel. Add finely chopped garlic and heat all together in a deep heavy pan with the olive oil. Cook over high heat for about 20 minutes, season with salt and pepper, then reduce heat and continue cooking until it looks like a thick stew. Can be served hot or cold.
Serves 8
Bon Appétit !
Above: Sunday Brunch beautifully and simply presented à la française. Merci Tante Danièle !
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In each of our bi-monthly newsletters, you will find more easy but "délicieux" recipes. Please email us your favorites--we'd love to try new recipes and share the best ones with our subscribers.
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Crème Caramel
Who hasn't ordered this delicately flavored, light desert in a good French restaurant? This recipe is easy and tastes as good...or better than any you've ever eaten.
3/4 C sugar
3 eggs, slightly beaten
1/8 tsp. salt
1 tsp. vanilla
1-1/2 C milk
1/4 C heavy cream
Caramelize 1/2 C of the sugar in a heavy skillet and glaze bottom and sides of custard cups with it. Be very careful with the hot caramelized sugar. Combine remaining 1/4 C of sugar with other ingredients and pour into cups. Place cups in a pan of hot water and bake in moderate oven (350 degrees) until firm, 30 to 35 minutes, or until knife inserted in center of custard comes out clean. Cool in refrigerator. To serve, run a knife around edge to loosen, place a plate on top and flip over. Voilà !
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Fromage Français
With over 500 varieties, it's been said that France has a cheese for every day of the year. Many French cheeses were named after the monasteries that produced them. Some of these include Port Salut, Saint Nectaire, Pont L'Évêque, and others. France is famous for its cheese and below we describe some of our favorites and list common terms related to cheese.
"Appellation d'origine contrôlée" or "AOC" is the French certification of cheeses, wines, and other agricultural products. Roquefort cheese was the first to be awarded an AOC label, and other cheeses like Brie and Camembert followed. The AOC label allows consumers to know that the cheese they are buying was produced in the proper geographic region of France.
Classic Brie is about 45% fat and takes about 8 weeks to produce. Also called the "King of Cheeses", Brie is named after the province it originated in, which is located near Paris. Brie de Meaux and Brie de Melun are the only two awarded AOC status by the French government.
Camembert comes from Normandie, and was made popular after World War One, as it was fed to the French troups. It is very similar to Brie, however, Brie is made in larger wheels which means that Camembert ages faster and has a stronger taste.
Saint Nectaire is from the Auvergne region in central France. Auvergne is famous for its mountains, clean air and spring water. It is aromatic and has a buttery, nutty flavor. This semi hard cheese is well known in France but not as easy to find as Brie and Camembert.
Chèvre is goat's milk cheese which is also delcious in a salad called "Chèvre Chaud." It is made by broiling about 3-4 pieces of sliced baguette topped with a slice of Chèvre and placing them on a bed of mixed greens with a vinaigrette dressing. The toasted bread, warm Chèvre cheese, and vinaigrette go perfectly together.
Some cheeses are labeled as double cream or triple cream. Double cream cheeses are 60% fat, triple cream cheeses are 75% fat. For example, St. André and Brillat-Savarin are triple cream. The higher fat content gives cheese a smoother texture and buttery, creamy flavor.
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Since 1997, Fromages.com has been offering cheese fans a selection of traditional French cheeses. Delivered worldwide by express delivery.
www.fromages.com
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