Tag Archives: Dessert

Frenchie and the Tuscan Gun’s Deliciously Sweet Cake

28 Jul

An easy dessert to bake to share the sweetest flavors of Corsica right in your kitchen? It’s happening now on Under the Tuscan Gun in Frenchie and the Magical Corsican Dessert.

I know you already have eggs and sugar somewhere waiting in your fridge and kitchen cabinets ready to be whisked! Bring out the baker in you and celebrate the mid-summer season with a refreshingly light (and gluten-free!) dessert.

Share the recipe with your friends and family – they won’t be disappointed.

Cooking, hiking, baking, picking berries and canning – that’s what’s happening this week in the new post about traveling through Corsica.

Under the Tuscan Gun is the fresh, healthy, traditional Tuscan website created by American actress Debi Mazar and her Italian husband, Gabriele Corcos, to share their passion for Tuscan food.

Catch them also on the Cooking Channel where they invite viewers into their home and kitchen in the series Extra Virgin.

Frenchie and the Easter Brunch

24 Apr

There is this thing in the U.S. called brunch. You might have heard about it! A twilight zone between breakfast and lunch taking you straight from 8 a.m. to noon on an express train via a Champagne glass. Unfortunately for them, the French aren’t much into the brunch fad and it’s hard enough to find a place open for breakfast on a week day at 8 a.m. in Paris, you might as well just give up and eat your sugar brioche at home. It’s true! The French just don’t go and eat outside for breakfast or brunch. Actually, let me rephrase that: the French have tried to bring the concept of brunch in the country and for the past 5 years now restaurants advertise brunch menus on weekends – but let’s just face it, it’s slowly picking up in Paris only and it can’t compare to a good, fun, loud and opulent American brunch.

Here’s what I love about brunch and especially about Easter brunch. The casualness of brunch is easy and relaxing. It can be as simple as elegant and sophisticated as you want. It can be hosted at home or outside with family or friends. And it is by far the best opportunity to drink before 2:00 p.m. without judgement. There is this little something about brunch that I can’t quite explain. A fun day when everyone is just happy it’s Sunday – no worries nor troubles. A time when you can just kick back and appreciate what you’ve been working towards all week-long. And let’s be frank, Americans have this tremendous and fantastic ability to give up and/or surrender – you choose! – all moderation when it comes to food and drinks. There is enough to eat for 35 and trust me, it’s just that good to sip Champagne amongst friends mid-day for as long as you pleasurely want. As any Parisians would testify – or only testify under torture for fear to actually admit it’s true – Sundays are the dreaded day. It’s the worst day of the week. [Great post explaining why here] And I am so relieved to live somewhere where Sundays are simply considered “fundays”.

Easter brunch is a great tradition here in the U.S. Throw together some painted eggs, some coffee, oj, a little champagne, some pastel colored clothes, a jacquard sweater and you’ve got yourself an Easter brunch party. Americans love to dress up for Easter brunch – they bring out Spring colors and welcome the season with a warm hug one can only find on this side of the pond. Forget the boring rainy French Easter lunches at grandma’s house where aunt Monique is telling you again for the hundredth times not to put your elbows on the table.

Today, with a 70 degree F (21 degrees C) weather shinning beyond the beautiful yellow daffodils in bloom in the neighborhood, the Spring game of peek-a-boo was more than taunting and tantalizing. Easter brunch started with tangerine Champagne cocktails, Mimosas and Bellinis with a home-made peach granita. Today’s menu and appetizers included a prosciutto plate paired with Asian pear wedges and mint, a blue cheese wild mushroom spinach quiche and a salad of shrimp and roasted peppers (aka Insalata di scampi e peperoni arrosti).

As the afternoon went on, the Moroccan leg of lamb with mint sauce accompanied with a vegetable sauté with orange and balsamic was ready to be consumed. I don’t know if it was the harissa, the ras el hanout, or the strong mint flavored sauce, or perhaps even the overindulgence of Champagne, but the light was shinier, the flowers more fragrant, the guests and the birds happier carrying noises of Spring and a new season about to bloom through the open windows.

As expected for brunch, desserts were plentiful and varied. Mini tarts for all! Lime and ginger, chocolate raspberry with cayenne pepper, rhubarb and almond with a St Germain syrup – and to continue the celebration of citrusy fruits and fresh flavors, a pomelo-pistachio tart.

The afternoon went by and the bottles got empty. Everyone left with a sense of fulfillment that only a brunch can bring. This feeling of togetherness and of a delightful happiness that Sunday night is going to be a slow and enjoyable night with fun memories rushing through to be treasured forever. Oh and this old fear of Monday morning looming over your shoulder? Disappeared in a puff of smoke. Happy brunch!

Frenchie and the Easter Menagerie

22 Apr

Every year at this time, I go on this mad search across town covering every square inch, looking in every gourmet food stores for a chocolate hen. You can call this my very own Easter tradition. Alas, chocolate hens I never find because Americans only believe in the Easter bunny.

Now, let me explain before you start snickering at the idea of a chocolate Easter chicken. It’s not just a chicken – way too trivial and unimaginative – it’s actually a hen, which is a lot more elegant. When you grow up in France, depending on the region, the focus during Easter is on the eggs as well as the hens. Not a bunny. The stores will feature plain as well as pastel colored decorated chocolate eggs and hens for kids and adults to enjoy… or pig out! Dark, milk or white chocolate, these big hollow hens are a delight for whomever has a sweet tooth. I have only found one chocolate hen once in my life in the U.S. and I should have kept it forever like a long lost treasure instead of eating it right away.

So bunny or hen? Actually, there are more animals involved in this zoological Easter tradition! In Switzerland, they talk about the Easter cuckoo. And in Australia, they have the Easter bilby – this tiny little endangered marsupial. It seems that in Eastern and Northern Europe, in Anglo-saxon as well as Germanic countries – including Alsace, the Eastern region of France – the chocolate eggs are brought by bunnies. Apparently, bunnies being the most prolific during the Spring season used to represent fertility and renewal. Now how can I explain to the bunny believers that rabbits are mammals so they do not lay eggs therefore cannot be responsible for bringing eggs?

In France, as well as Belgium, the hens lay the eggs for everyone to scavenger hunt in grandma’s backyard during Easter lunch. However, the other emblematic symbol of Easter, along with the hens, is the church bell. Being a Christian tradition, Easter places the church bells as an important part of the celebration and the story says that they took a trip to Rome and brought eggs on their way back dropping them in everyone’s gardens. Now if you’re not a Christian, you don’t really hear or talk about the bells traveling to Italy with a round-trip ticket and empty suitcases to bring back chocolate eggs for all kids. The funny part is that illustrated children’s stories and store signs will feature drawings of bells with wings flying away to Rome. Yes, wings – on each side!

The stores in the U.S. only carry chocolate eggs and bunnies, which is quite sad and dull. In France, the stores are much busier with all sort of chocolate symbols and animals. We have hens, we have bells (yes, they do make chocolate bells), we have eggs, and now that we live in a globalized world we also have bunnies. Oh and more oddly, we have chocolate Easter fish too… don’t ask, I have no clue.

Did somebody say chocolate?

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