I discovered this amazing dish a few years ago when I moved to Georgia and got into BBQ and smoking my own brisket. The origin is unclear but both Brunswick, GA and the county of Brunswick in VA lay claim … Continue reading
Cooper ran out of her homemade dog biscuits while I was in Paris, so now that I am back in Georgia and tracking Irma today, I am rolling out a new batch! This recipe is so quick and easy to … Continue reading
200 g Flour
6g Baking Powder
2 tbsp. Lavender flowers
200g Unsalted butter, melted and cooled
10 g Honey
- Sift together flour and baking powder.
- Whisk eggs and sugar (stand mixer is ok on medium speed) approximately 5 minutes until thick and “ribbon” consistency.
- Add Lavender flowers and mix delicately.
- Slowly incorporate sifted flour into egg/sugar mixture just until smooth. Do not over mix. Slowly incorporate melted butter and honey.
- Chill batter 30 minutes to 3 hours. Cold batter going into a hot oven creates a thermal shock that develops the signature “bump”.
- While batter is chilling, butter Madeleine molds using softened (not melted) butter. Preheat oven to 350°.
- Fill prepared molds ¾ full with batter using a pastry bag. Place in oven and bake 10-12 minutes until puffed and golden brown.
- As soon as they are removed from the oven, flip over and unmold onto wire racks to cool.
- Serve with a dusting of powdered sugar if desired. Store Madeleines in an air-tight container.
Originally posted on French For A While!:
?? ?Ingredients: Short crust recipe 8 ounces goat cheese, softened. (I like to use Chavrie and use almost 2 containers) 3 onions, sliced thin and sautéed in butter 4 cups of Cherry Tomatoes…
Ingredients: Short crust recipe 8 ounces goat cheese, softened. (I like to use Chavrie and use almost 2 containers) 3 onions, sliced thin and sautéed in butter 4 cups of Cherry Tomatoes or enough to cover a single layer … Continue reading
What could be better this Thanksgiving, and Christmas, than cranberries and pomegranates together on top of crusty slices of baguette? Make the salsa ahead and freeze for easy entertaining. Crostini can be made weeks in advance and stored in airtight … Continue reading
I love this Granola recipe so much that I am reposting my recipe. Today I have bulked it up with stale bread crumbs and what a great way to use stale bread! Headed for the oven are 20 lbs of Nutty Bread Granola to take to Washington D.C. For a Vendor Food Show for Vie de France give-aways in clear boxes so attendees can have use with their Hotel morning breakfast. Yum!
I’m not much of a “Granola” girl but I do love this recipe, which I call “Quatre Coins Granola” because I use ingredients from my four favorite regions in the World; New England, Provence, Pacific Islands and La Réunion in the Indian Ocean. More about vanilla from the Réunion Island later. Follow my blog!
2 cups sliced, raw almonds
2 cups unsweetened coconut chips or flakes
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1/2 cup flax seeds ( optional )
1/2 cup dried cranberries
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/3 cup organic, unrefined coconut oil
1/3 cup lavender honey
Preheat oven to 300 degrees
In a large bowl, combine all nuts, seeds, dried fruit and spices.
Split the vanilla bean and scrape out the seeds, saving the bean.
In a small saucepan, combine coconut oil and lavender honey with…
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Use day old Artisan Sourdough Boules to make this delicious, sweet treat to share! Makes 1 Boule Ingredients: 1 Artisan Sourdough Boule Honey Butter: ½ cup butter, softened ¼ cup confectioner’s sugar ¼ honey 1 tsp vanilla Cinnamon Sugar: 1 … Continue reading