What a wonderful surprise to receive an email on February 1 and find out Frenchie and the Yankee was nominated for an Insider Award by the BostInno crowd in the Lifestyle/City category.
Both a shock and an honor to even be considered for an Award and included in that category with 4 other wonderful Boston blogs/sites.
Being part of this ceremony is an excitement of its own.
Of course, I wrote down the day of the special reception right away in my calendar. I wouldn’t miss it!
You can cast your votes by visiting the BostInno Insider Awards voting page here. You can vote until February 15 – the winners will be announced February 23.
Thank you for your continued support for Frenchie and the Yankee if you decide to vote for my blog. Merci beaucoup !
When the weather outside looks mid-gray, damp, with Boston misty rain whipping your face unpleasantly, there is always comfort to be found in whisking old fond memories, lightly sprinkled with recollections of smells and tastes, and paired with a tiny dash of reminiscences of the past.
A day spent inside baking will do the trick!
Les plaisirs de la pâtisserie.
Unlocking my box of failed made up recipes, ideas that ended nowhere, concepts that were abandoned.
A perfect time to try one of them again.
A clafoutis would be perfect as daydreaming about the tiny round shiny droplets of rain suspended upside down from the branches outside my window seems to give me some inspiration.
We’ll need 2 sorts of sugars after all. C’est décidé.
What are you planning to do with all these eggs and chocolate bars?
The cashier at the local supermarket asked inquisitively.
A clafoutis – I joyfully replied.
A WHAT? Is it edible? – doubtfully looking at me.
Oh you don’t know what you’re missing! I was raised eating clafoutis.
And I wonder when will clafoutis-in-a-box be available for all?
The desire to create a dessert to share with a loved one.
One medium dish. Two hungry spoons. Four caring eyes. One tasty dessert.
And a sweet conversation.
C’est bon et c’est goûteux.
Perfect for the end of meal lit up with candles, elbows on the table, heads resting in hands.
Those moments, they’re unbelievable.
I like to revisit old posts and watch how this blog evolved through the years when it comes to the pictures, aesthetic of the pages and the writing.
Last year, I made this clafoutis, which is still a favorite of mine.
It’s interesting to go back, compare and see the transformation. And with the Insider Awards in mind, it was fitting to take a trip down memory lane.
I thought for a minute of retaking some of the pictures from old posts and update them.
But the traces of the past are important so I decided not to.
So here’s to a fun Insider Award race.
Mini Chocolate Apple Clafoutis
3/4 stick (85 g) of butter
1/2 cup (95 g) of Muscovado sugar
2 Tbsp (25 g) of powder sugar
1.5 cup (35 cl) of milk
2 Tbsp of brandy or liquor (use apple brandy Calvados, or a pear brandy if available)
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1/3 cup (40 g) of white flour
1/3 cup (40 g) of almond meal
2 Tbsp of unsweetened cocoa
2-3 Granny Smith apples – sliced (4.5 mm)
3 oz (85 g) of coarsely chopped chocolate (70%)
Note: you will have enough batter to fill 4 mini gratin dishes like on the pictures or a 9-in (22.86 cm) round baking dish
Preheat the oven at 400 °F (200 °C).
In a big bowl, whisk the eggs with the melted butter until combined and pasty.
Add the sugars, milk, brandy, cinnamon, vanilla extract and salt. Whisk until smooth.
Sieve the flour, almond meal and cocoa over the batter. Delicately incorporate them until the batter is smooth again.
Peel and core the apples. Slice them thinly (4.5 mm). Butter the gratin dishes.
Pour the batter in the dishes – fill them to 3/4 so it does not leak when the apples are placed over the batter. Arrange the slices of apples on top and sprinkle with vanilla sugar.
Note: I use about half an apple for 1 mini gratin dish. If you feel gourmand like me and if you prefer more fruit over cake, feel free the use 1 apple per dish and layer them. Spread a first layer of apples directly at the bottom of the dish. Cover 3/4 with batter and arrange the rest of the apple on top. If you decide to use a round backing dish, arrange the apples at the bottom of a buttered dish and pour the batter over.
Place in the oven and bake for 35 min.
Let cool at room temperature for 20 minutes.
Sprinkle each dish with the coarsely chopped chocolate. It will melt instantaneously. Serve immediately.
Each mini gratin dish can be split between 2 people.