Touch of Europe Blog » Recipes

February 2 is the ‘Chandeleur’ in French speaking countries

Mimi — Tue, 01 Feb 2011 16:20:59 +0000

and that means only one thing: CREPES!

40 days precisely, after Christmas. It is the commemoration of the presentation of Jesus at the temple, by Mary. To celebrate this occasion, in the 8th century, pope Gélase organized a sort of ‘Feast of Lights’ where everyone would light a candle or torch. The celebration was called Chandeleur (from the latin Candella, and the word Chandelle in French means candle). Celebrated in Europe officially since 1372, so it’s been going on for a while….

Now why crepes you ask? When starting the tradition, Gélase replaced a pagan holiday, called Lupercales (approx Feb 15). Tradition had people eating a sort of galette on this occasion, the ancestor of the crepe.

You can make them sweet (with regular crepe batter) or savory (in which case we recommend buckwheat batter for a hearty taste)

Francine Buckwheat crepes mix 440g – 15.5 oz

What to have for dinner on February 2: why not have savory crepes filled with, for instance, a mix of mushrooms, ham, cheese and bechamel sauce, lightly browned in the oven? Crepes can be filled with anything really, and getting a nice crusty cheese topping is a bonus.

Sweet crepes: Nutella of course! Or just plain sugar, jam, honey, syrup, or anything you’d have on pancakes. Fresh fruit and cream is a nice combination too!

A great and easy way to use Chestnut Cream

Mimi — Mon, 16 Nov 2009 21:57:26 +0000

Also known as Creme Vanillée de l’Ardèche, it is used for Mont Blancs and other fancy desserts. But last month while traveling, we found this easy and incredibly delicious recipe through friends, and could not wait to try it out.

The proportions are ridiculously easy: same weight of dark high quality chocolate (Voisin, Castelein, Valhrona), Chestnut Cream, and butter. Yes, it’s sinful, but it’s worth it and you can make bonbon size pieces of this, to have just a small piece each day (if you can stop at one). Here is what the Chestnut puree looks like:

Clement Faugier Creme de Marrons de l’Ardeche Chestnut Spread

Our Price: $15.99
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Clement Faugier Creme de Marrons de l’Ardeche Chestnut Spread – Pack of 2

Our Price: $3.75
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Use small silicone molds, or small individual paper or aluminum molds, in any shape you want (silicone ones are super easy for this)

See this French Blog (fabulous one too!) for pictures (and more detailed instructions if you want them… )

Chocolate Jam Heart with Bitter Orange Jam

Mimi — Tue, 29 Sep 2009 20:47:02 +0000

For a special dessert and a special treat!

1 Box of Butter Palets Cookies

150 grams (about 5 oz) of dark chocolate

60 grams (2 oz) butter

5 fl oz whole milk

1 jar of Bitter Orange Jam

Crush cookies and pat them down firmly on the bottom of a heart-shaped pan (you can use a regular round one also)

Spread a thin layer of Bitter Orange Jam on the cookie layer and put the pan in the refrigerator (20 minutes or so)

Bring the milk to a boil and add the chocolate cut in small pieces.

Stir well until the chocolate is melted and add the butter.

Mix well. Remove pan from refrigerator and pour chocolate cream on top.

Refrigerate for about 2 hours. Unmold, and decorate with orange zest and chocolate shavings.

Bitter Orange Jam – L’Epicurien – 11.6 oz jar

Our Price: $9.25
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Easy Recipe – Eggplant Caviar “Loaf”

Mimi — Wed, 23 Sep 2009 20:38:50 +0000

Make this and add a mixed salad, some crusty French bread and it’s a full meal!

6 eggs

3 tablespoons of heavy whipping cream or ‘Creme Fraiche’ if you can find it

2 jars of Eggplant Caviar (l’Epicurien)

In a bowl beat eggs and cream, add the Eggplant caviar.

Salt and Pepper to taste

Put in a loaf mold. Place mold in a pan with water (so it will be a ‘bain marie) and bake in a 375 oven for 45 minutes

Let it cool. Unmold and cut in thick slices. Serve with Tomato Coulis with Basil or Olives. Can be eaten warm or cold.

Eggplant Caviar – L’Epicurien France –

Our Price: $11.00
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Easy Dessert : Panna Cotta with Fresh Raspberries (and other variations)

Mimi — Mon, 13 Jul 2009 20:54:19 +0000

Panna Cotta with Raspberry Coulis and Fresh Raspberries

This is such an easy dessert, and it’s always delicious!

1 Cup Milk (I used 1% and it was fine)

1 Envelope unflavored gelatin

3 Cups heavy whipping cream

1/3 Cup Honey (any type, see note below)

(there are Other Honeys Here)

1 Tablespoon sugar

dash of salt

Raspberry Coulis

Nectars de Bourgogne Fruit Puree or Coulis- Emanuelle Baillard

Fresh Raspberries

Place milk in saucepan and sprinkle gelatin over it to soften. Let it stand 3-4 minutes (stove is OFF).

Turn on stove and stir gelatin until dissolved (2 minutes tops).

Add cream, honey, sugar and salt and stir until it’s all dissolved. Do not let the mixture boil but do ensure it’s all dissolved.

Pour into 6 (or 8 if smaller) wine glasses or pretty glasses.

Chill for at least 5-6 hours.

To serve: spoon fruit coulis over the panna cotta and top with fresh berries.

The best part is that the variations are endless and this is a very, very forgiving dessert.

Suggested variations:

Use Griottines as a topping instead of coulis and fruit

Use Lavender Honey in the recipe, and top the dessert with Lavender Syrup. Or use Rose Syrup and Floral honey.

The variations are endless, if you find a good one, let us know!

Mini Lemon Curd Cheesecakes

Mimi — Fri, 03 Jul 2009 17:35:50 +0000

Ingredients:

8oz of cream cheese, softened.

1 egg.

3 heaping Tablespoons of Lemon Curd

Lemon Curd - L’Epicurien

2 heaping Tablespoons sifted powdered sugar.

8 Patisserie Gourmande butter galettes.

Patisserie Gourmande French butter cookies galettes in tin

Baking cups.Griottines (optional)

Thoroughly mix all except the galettes and the Griottines.

Line cupcake tins with 8 baking cups and place a galette in the bottom of each cup.

Divide batter among cups and bake for about 30 minutes at 350 degrees.

When ready to serve, top with Griottines.

Morello Cherries in Liqueur and Kirsch Griottines from France 11.8 oz

Great Tasting After Therapy Mints

admin — Thu, 25 Jun 2009 19:27:35 +0000

After Therapy Mints – Psychotically Good…

These fun mints make a great small gift for any occasion, party favor, shower, stocking stuffer etc. There are several themes.

After Therapy Mints – Psychotically Good…

Our Price: $3.00
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Coco Passion Chocolate Mini Tarts

Mimi — Fri, 12 Jun 2009 16:42:19 +0000

The new Epicurien jams can be used in many creative ways, not just on toast and rolls.

To create a fancy dessert, use mini pie shells and line with melted chocolate (try some Voisin Bittersweet Chocolate.

Top with some Jam, for example the Coco Passion (a mix of Coconut and Passion Fruit, not to sweet, not too tart, just right!).

Garnish with some whipped cream and a piece of fruit or candied fruit peel. Voila!

Coco Passion – Coconut and Passion Fruit Jam – L’Epicurien 11.6 oz

Monkfish with Royal (Cognac) Mustard Sauce

Mimi — Mon, 02 Mar 2009 16:39:12 +0000

For a romantic dinner or a special occasion, this dish is elegant enough to impress, yet easy enough to make often:

You can use Sea Bass if Monkfish is not readily available. Salmon or snapper work also.

2 lbs fish

3 fl oz white wine

16 oz cream (heavy or regular)

1 onion

2 carrots

2 Tablespoons Pommery Royal Mustard with Cognac

Thyme (couple of pinches), 2 bay leaves, 2 shallots

Salt and Pepper to taste Wash and clean fish and make a simmering stock with the herbs, carrot, onion and white wine and if possible fish bones etc (you can also use ready made fish stock for this part)

Cut the fish into fillet portions, and place into the prepared liquid with the chopped shallots

Bake in a 350 degree oven for 8 minutes

Remove the fish, put the stock on the stove and reduce to 1/4 of the volume. Add cream, reduce somewhat, and then add the mustard, salt and pepper to taste.

To serve: put fish on serving dish (on a bed of rice or alone), cover with sauce and garnish as desired.

Anysetiers du Roy Chocolate Fondue – mmmmmmmmm good!

Mimi — Wed, 11 Feb 2009 23:55:07 +0000

Touch of Europe offers 5 flavors of Anysetiers du Roy Fondue: Milk, Dark, Dark Caramel, Dark Praliné and Dark Orange.

Truly a crowning touch to any dinner. And it takes only seconds longer to make than the video shows.