Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, July 19, 2015

Chaussons aux Pommes #SundaySupper


Crisp apples, with lemon or lime juice and zest and just a bit of sugar, cook down into the best chunky applesauce, the perfect filling for puff pastry chaussons or slippers. 

Le Marché du Petit Robinson  – the twice-weekly market - was but a block and a half away from our house just south of Paris in the ville of L'Haÿ-les-Roses. Every Wednesday and Saturday morning, starting just before 8 a.m., the neighbors would start to filter past, the elderly pulling their two-wheeled shopping carts, the younger set pushing their children in strollers, all on their way to the market. Some days the girls and I would join them, even if we didn’t really need anything because 1. It was an outing and moms with toddlers can always use an outing, especially when the weather is grey and 2. There were always tasty items to snack on and fresh produce to peruse once we got there.

We drooled over shiny fruit and the soft cheeses, often helping ourselves to the little chunks of artisan saucisson or spicy olives that were proffered for tasting but our favorite stall was always the baked goods. There were hefty seeded loaves as big as your head and almost as heavy; rustic baguettes with their crunchy exteriors and chewy interiors full of holes and flavor; pain aux raisins, spirals of buttery pastry filled with raisins and brushed to a high gloss with a sticky sweet glaze and last but never least, little puff pastry “slippers” which had been filled with chunky applesauce and baked till fluffy and golden. If you arrived early enough some were still warm!

When I read that the theme for this week’s Sunday Supper was Farmstand Foods, I couldn’t resist trying to recreate the little chaussons or slippers. Just the aroma of them baking in the oven brought me back! Isn’t it funny how smells can evoke such strong memories, perhaps even more than photos will do?

Two years ago for a similar Sunday Supper theme, we celebrated farmer's markets and I posted a number photos from a French market for those who wanted to drool a little. This seems like a good time to share them again, along with my cherry clafoutis.

In the wee hours of tomorrow morning, I’ll be headed back to France for a visit and you can be certain that I’ll be browsing as many markets as I can find along my road trip route from Nantes to Chinon and down to Bordeaux!

Follow along with me on Instagram

My recipe was adapted from this one on Meilleur du Chef.

Ingredients
For about 1 1/2 cups or 395g applesauce or compote, as it is called in French:
1 lb 4 oz or 560 g apples – three large apples
Zest plus 2 tablespoons juice from fresh lemon or lime
1 rounded tablespoon or 15g butter
1/4 cup or 50g sugar (plus more to taste)
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt

You may not use it all of the applesauce in the chaussons, but it is also delicious eaten straight from the bowl with a spoon.

For the chausson crusts:
11 1/3 oz or 320g readymade puff pastry dough

To brush on before baking:
2 tablespoons milk

Method
Zest and juice your lemon or lime and put the zest and juice in a bowl that will be large enough to hold your apples, once peeled and chopped.

Peel, core and chop your apples into chunks. Add them to the juice bowl, as each one is done and stir well. This will stop the apples from turning brown.



Pour the apples into a small pot that has a lid and add in the sugar, butter, vanilla and salt. Stir well.

Cook over a medium flame, covered for the first 15-20 minutes, stirring occasionally. There is no need to add liquid, as the apples will release their juice.



After the apples start to soften, you can remove the lid and lower the flame. Let the apples cook until the liquid is just about gone and you have a thick, chunky applesauce. You can mash gently with a fork but make sure to leave some chunks.

Allow to cool and taste to see if you need a little more sugar. I didn’t add any but I like things tart.

Preheat your oven to 350°F or 180°C and prepare a baking sheet by lining it with baking parchment or a silicone mat.

Meanwhile, line your clean work surface with cling film and make a template out of paper. I used a very large coffee mug and traced the two halves of the base about an inch and a half or three centimeters apart, then connected the halves to create an elongated shape that is not quite oval, but rather a circle that’s been stretched in the middle. (Actual dimensions: 10 x 14cm or 4 x 5.5 in) You can make a simple circle, instead of the traditional “slipper” shape, but you won’t have as much room for filling.

Roll out your puff pastry on the cling film big enough to accommodate at least six of your template.

Lay the template on the puff pastry and cut around it with a sharp knife, taking care not to cut all the way through the cling film.



Remove the excess puff pastry from around the cut pieces. (You can bake these bits after the chaussons, rolled in a little cinnamon sugar for a sweet snack.)

Brush the puff pastry that remains with a little water around the edges and add a healthy spoon of applesauce in the middle of each.



Fold one side over and gently try to remove all of the air inside as you seal the edges together.



Transfer the chaussons to your prepared baking sheet. If they are stuck down, lift the cling film from under them to help them release.

If you have a pastry cutter, you can make a decorative edge but this is completely optional.



Lightly score the tops of the chaussons with a sharp knife, making sure not to cut all the way through. I use my negi cutter for this job but any very sharp knife or a lame will do.

Brush the tops with a little milk and bake in your preheated oven for about 20-25 minutes or until golden and puffy. They are super puffy when they first come out.



Then they deflate a little.



Allow the chaussons to cool somewhat before biting into one. That applesauce is going to be hot!



Enjoy!

Many thanks to our Sunday Supper host for the Farmstand Food event, Colleen of FoodieTots, ably assisted by veteran host, DB of Crazy Foodie Stunts.

Appetizers, Sides and Salads
Entreés
Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




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Sunday, July 5, 2015

Spicy Pimento Cheese #SundaySupper

Despite its northern origins, pimento cheese is a staple of southern childhood. While researching its history, I discovered that many families bought it ready-made in stores, keeping a small tub ever present in their refrigerators. My grandmother always made it with homemade mayonnaise, as does my mother. If you are so inclined, here’s a link to their homemade mayo recipe with step-by-step instructions.

Pimento cheese spread on white bread is the sanguine stuff of childhood summers, best eaten high in the nearest climbable tree, favorite book in the other hand, scuffed bare feet swinging in the breeze, amongst the flutter of the pink and white fluffs of mimosa flowers or wisps of Spanish moss draped from ancient oaks. Pimento cheese was once considered fancy food – think teatime sandwiches cut in triangles with crusts removed. It evolved into everyday fare as red peppers, initially imported from Spain, were cultivated in the south and prices fell. There are almost as many recipes and combinations for delicious pimento cheese as there are cooks. It fits our Sunday Supper theme today – Foods That Travel – not just historically with its popularity spreading from north to south but also with the ease it can be served, between slices of bread or on crackers for tasty sandwiches and appetizers on the go.

I’ve made this many times over the years to take along to potlucks or teas, just recently, in fact, piping the pimento cheese onto crackers and sharing it with a close group of friends I’ve treasured for more than 40 years. I hope you enjoy it as much as we did.

My humble pimento cheese joined a table laden with delicious teatime fare.



Many thanks to our host for this week’s Sunday Supper, Marion of Life Tastes Good, who is ably assisted by Coleen at The Redhead Baker.

Ingredients
1 (4 oz or 113g)) jar pimentos, drained
1-2 teaspoons finely grated onion
1/2 teaspoon cayenne pepper, plus a little extra for dusting, if desired
16oz or 454g extra sharp cheddar cheese, finely shredded
1 (4 oz or 113g) can Hatch chilies (or mild green chilies if you prefer), drained
1 cup or 240ml mayonnaise

Method
In a large bowl with plenty of room for mixing, use a fork to combine the first five ingredients thoroughly.



Add in the mayonnaise and mix well.



Spread on bread for sandwiches or put the spicy pimento cheese in a sealed plastic bag, cut off one corner and pipe it onto crackers. For the tea, I snipped my bag and closed it with a secure clip so I was ready to lay out crackers and pipe on pimento cheese immediately. Food That Travels!



Sprinkle with a light dusting of more cayenne, if desired.


Enjoy!

Looking for recipes to pack for lunch and head outdoors? Need inspiration for upcoming National Night Out get-togethers or family reunion potluck picnics?  Sunday Supper is here to help!

Adventurous Appetizers

Destination Desserts

Mains in Motion

Sightseeing Sides

Traveling Treats
More Tips

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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Sunday, May 24, 2015

Red, White and Blue Sangria #SundaySupper


Crisp dry white wine, mixed with a little lemon vodka and Grand Marnier, then topped up with lemon-lime soda and lots of pretty fruit, makes a refreshing libation for summertime. 

This week Sunday Supper is remembering all those who made the ultimate sacrifice in our armed forces, just ahead of Memorial Day tomorrow, by showing off our red, white and/or blue recipes. Even as you feast and enjoy the extra day’s holiday – if you are living in the US, that is – we hope you will be inspired to honor military personnel from every country who died to preserve our freedoms, including those who put themselves in harm’s way to bring aid to the needy and try to ensure safety and peace in troubled regions worldwide. (Did you know that there are more than 30 countries whose flags are red, white and blue?) Unlike Veteran's Day, which honors the service of all soldiers, Memorial Day is especially to recognize those who gave their lives.

Many thanks to this week’s host, the great DB from Crazy Foodie Stunts. Make sure you scroll on down to the bottom of my post to see all the colorful recipes we are sharing today.

Let me introduce this sangria ingredient list with a disclaimer. When I told my husband that I was making sangria and, did he want some, he said, “Nah, thanks. I’ll just have a cold beer.” Well, I’m all for taking one for the team, particularly my Sunday Supper group, but drinking an entire one-wine-bottle batch of sangria seemed ill-advised, so the amounts you see here photographed are for half of the recipe I share below. And, yes, I did drink the whole darn half pitcher over the course of a hot afternoon! It was refreshing and delicious.

Ingredients
1 bottle dry white wine (My favorite white is Sauvignon Blanc, both for sangria and drinking in general.)
1/3 cup or 80ml Grand Marnier
1/4 cup or 60ml lemon vodka
3 cups or 710ml lemon-lime soda (Two of the 12 oz or 355ml cans.)
6 oz or 170g raspberries
4.4oz or 125g blueberries
1 dragon fruit

Method
Starting at least a day ahead, wash some of the blueberries and raspberries and put three blueberries and one raspberry in several of the holes of a muffin pan. For a more decorative look, I used the Nordic Ware one known online as the Bundt Brownie pan. <affiliate link Add a little water, until you see the blueberries just barely start to float.



Put the pan in the freezer and leave until the water freezes enough to hold the fruit in place.

Top up with more water and freeze until solid.

When the fruity ice is frozen, release by running some water over the back of the pan and store in a airtight container in the freezer. If you want to skip all these steps and get straight to the sangria, just use normal ice cubes.


When you are ready to serve, peel and slice your dragon fruit and cut it into pieces about the size of your raspberries and blueberries. Wash the berries and drain well.



In a pitcher, combine your wine, vodka and Grand Marnier.

Add your fruity ice (or just some normal ice) and then top up with the lemon-lime soda.


Add in more raspberries, blueberries and some of the cut dragon fruit. Put some berries and dragon fruit and ice in each glass and fill up with sangria.



Enjoy!



And make sure to check out all the other great red, white and/or blue recipes we have for you today.

Food Using One Color

Red Food

White Food
Blue Food

Food Using Two Colors

Red and White Food

Blue and White Food

Red, White and Blue Food
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sangria outside on our new-to-us outdoor sofa set.  Doesn't it look refreshing!

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Sunday, May 10, 2015

Bourbon Peach Frozen Yogurt #SundaySupper


Creamy Greek-style yogurt and canned peaches, blended together with sugar, fresh lemon juice and a touch of bourbon make a wonderful frozen treat everyone will enjoy! Especially my mother. 

My mom is on my subscribers list so she gets every new post by email. (Hi, Mom!) She doesn’t comment here on the blog much but she sends me her thoughts by return email and those often include the request that I make the recipe for her next time we are together. Or some additional family history is that is pertinent to my story. I love that this space is a place we can connect, even when I live so far away. And, because she is subscribed to the feed from other blogs as well, sometimes she shares those posts with me, which brings to mind a quote from Nobel laureate, François Mauriac:

“’Tell me what you read and I'll tell you who you are’ is true enough, but I'd know you better if you told me what you reread.”

In this new day and age, I’d change that to say, “I'd know you better if you told me what you share.”

I’ve gotten to know my mother better from what she shares. And she has made it amply clear that peach is her favorite fruit. Also, she adores thick Greek yogurt. So, for Sunday Supper’s Mother’s Day event, I decided to create a frozen peach yogurt in her honor. It’s creamy, it’s peachy and I know she’d love it. And I’ll be making it again next month when we are together again! (You don’t even need to ask, Mom. Happy Mother’s Day! I love you!)

Note: The bourbon flavor is extremely subtle but the alcohol does help the frozen yogurt stay creamy.

Ingredients
1 large can (29 oz or 825g, drained weight 16.9 oz or 480g) peach halves in light syrup
2 1/2 cups or 625g plain whole milk Greek yogurt
1/2 cup or 100g sugar
1/4 cup or 60ml fresh lemon juice
2 tablespoons bourbon

Method
Drain the peaches well and discard the light syrup. (Or use it to sweeten iced tea!)


Set aside three or four peach halves and chop the rest into chunks.



Put the chopped peaches, yogurt, sugar, lemon juice and bourbon in a food processor or blender and purée till the peaches are in tiny, tiny pieces.



Slice the reserved peaches.



Pour the creamy mixture into a bowl or plastic container and chill it in the refrigerator or freezer until very cold but still pourable.

Scrape it into your ice cream maker and follow manufacturer’s instructions.



Put the frozen yogurt in a freezer friendly sealable container and stir in a little more than half of the sliced peaches.



Top the mixture with the rest of the sliced peaches and put the container in the freezer.

Remove from the freezer about 10 minutes before you are ready to serve.



Once it has thawed slightly, scoop into bowls or pretty glasses to serve.



Enjoy!

Many thanks to Camilla of Culinary Adventures with Camilla for hosting today’s great Sunday Supper theme. If you are still looking for Mother’s Day menu inspiration, you’ve come to the right place! And Happy Mother's Day, everyone!

Celebratory Sips
Starters and Salads
Hearty Mains
Treats and Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement





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Sunday, April 19, 2015

Minty Cardinal Punch #SundaySupper


A cool refreshing beverage for summer time and outdoor picnics, this cocktail is full of mint and juice with the added touch of orange bitters. Leave out the vodka and add more ginger ale for a kid friendly version. 

If you’ve been reading along here for a while, you know that most Fridays will find us out in our Drascombe Longboat sailing around the channels and little islands offshore Abu Dhabi. We pack a picnic lunch that almost invariably includes sticky wings and snorkers in Thermoses. (Thermi?) In addition to the beer, cider and soft drinks in the cooler, occasionally we bring along a jug of rum punch, essential on Trafalgar Day, or Bloody Marys or Pimm’s. But mint has completely taken over my flowerbeds, so last weekend, I mixed up a batch of this cardinal punch.

There are a thousand recipes for cardinal punch on the interwebs, some calling for red wine, others for cranberry juice but I used this one from Celebrations.com as my jumping off point. I couldn’t find anything cranberry but drink in my nearby supermarket so I ended up substituting fresh, unsweetened pomegranate juice instead, for a very refreshing cocktail to sip on the beach.

Ingredients
Lots of mint - put more or less as your supply moves you
1 lemon
1 orange
2 cups or 480ml pomegranate or cranberry juice (not drink!)
1 cup or 240ml orange juice
1 oz or 30ml fresh lemon juice
2 cups or 480ml vodka
2 cups or 480ml ginger ale
Orange bitters
Ice

Method
Give your mint a good wash and spin to dry then pick the leaves off of the thick stems. It's so dusty here in Dubai that this step is essential.



Cut the lemon and orange into thin slices.



Mix your juices together in a big jug with the vodka.  Add the mint, some ice and the orange and lemon slices.


Finally, add in the ginger ale, a few generous shakes of the orange bitters and stir.


If you are transporting the drink to a picnic spot, pack the sliced citrus slices in an airtight container and put all the other ingredients into a clean bottle, except the ice, and pack some plastic cups. Mine fit into one 1.5 liter water bottle plus a little 330ml water bottle. Not sure why the orange bitters were still in the picture because I had already shaken quite a bit of that good stuff into the drink.


Keep the bottle in a cooler with ice and serve the drink glass by glass, adding ice and a slice each of orange and lemon then pouring in the punch. Make sure each glass gets some mint as well.



Enjoy!

Many thanks to T.R. of Gluten Free Crumbley for hosting this week’s Sunday Supper where we are having a huge virtual picnic!

Check out all the great picnic fare!

Appetizers:
Beverages:
Main Dishes:
Sides:
Soups and Salads:
Desserts:
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Our favorite picnic spot on a little island we call HMS Log. That's Abu Dhabi city in the background.




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