Wishing you a very happy New Year 2014.
Une très Bonne Année… full of good food, adventures, colorful travel experiences and health.
And starting the new year with a chocolate recipe is a good way to start the year.
Resolution for 2014? More chocolate!
Looking back at 2013 – the most popular photos and posts – the delightful memories of a busy year full of excitement.
Los Angeles, Malibu and a Boston blizzard in January.
The preparation for the move – from the Northeast to the Southeast.
A leap of faith. A new region.
Boxing up my Boston life and saying goodbye to lovely New England.
Financiers and roasted vegetables to gather friends around last meals before the movers take everything away.
Setting up and creating a new life in North Carolina.
A thirst for discovering places, flavors and what the area has to offer.
Un changement de vie.
Fresh ingredients for a quinoa tabbouleh.
Fresh air experience with Relish Carolina and their roaming dinner club.
Oh the joys of exploring Charlotte through food.
2013 took me twice to Mexico.
Puerto Vallarta and Mexico City.
The vibrant colors of a culture and country yet unknown to me.
The fond memories of times well spent with friends on the beach and at a wedding.
France, summer, a peach and cherry mousse, a chilled cucumber soup, and summer weather in Charlotte were also in the cards for me.
Spending time with family, photographing life as it happens, and finding food inspirations in Charleston, Newport and Wisconsin travels.
Bright green countryside and golden sandy beaches.
Parisian walks and quaint cobblestone Charleston streets.
This past summer included everything needed for an escape and break from setting up a new home – all thanks to friends and family for welcoming and inviting me.
And if the anticipation for fall wasn’t high enough…
Not only my favorite time of the year.
But a Tahiti trip was in the works – comme un rêve.
French Polynesia vs. North Carolina’s autumn transformations.
A tale of two worlds apart. Each with their own unique colors.
And frankly, it’s probably impossible to take a bad picture in French Polynesia.
And with a New Year resolution to eat more chocolate, it is only appropriate to share the first recipe of the year – with chocolate of course!
Neither a cake nor a gratin.
But a delicious treat to start the year.
And what about you? Any New Year resolutions to share?
May 2014 be full of joy and health.
Happy New Year!
And thank you to the Charlotte Observer, the Journal of the American Chestnut Foundation and NoshOn.It for featuring F & Y last year.
Un grand merci!
Orange-Flavored Warm Chocolate Cakes with Sour Cherries
makes four 2/3-cup ramekins
1 egg + 1 yolk
1/3 cup (65 g) Turbinado sugar
zest of half an organic orange + 1 Tbsp freshly squeezed orange juice
2 Tbsp hazelnut flour/meal
1 Tbsp millet flour
1 Tbsp Dutch cocoa powder
1 Tbsp black onyx cocoa powder – it gives a more intense color/taste to the cakes (replace with another Tbsp of Dutch cocoa if needed)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of sea salt
2/3 cup (155 ml) coconut milk
3.5 oz (100 g) of dried sour cherries – roughly chopped
Preheat the oven to 350 °F (180 °C) and butter the inside of the ramekins. Set aside.
In a small bowl, whisk the egg, yolk, sugar, orange zest and orange juice together.
In a medium bowl, combine the flours (hazelnut and millet), the cocoa powders (Dutch and black) with the cinnamon, ginger and salt.
Add the wet ingredients to the dry ingredients. Whisk until well mixed.
Pour the coconut milk slowly while whisking until well combined.
Put 1 Tbsp of chopped dried sour cherries at the bottom of each ramekins.
Fill each ramekin with batter, over the dried cherries. Top each ramekin with 2 Tbsp of dried cherries.
Place in the oven and bake for 25-30 min. Remove from the oven and let cool for 15 min.