Cuisine
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Eggnog Panettone French Toast: A Decadent New Year’s Brunch
By this point in the holiday season, the bountiful feast meals are behind us. And what remains is a varied selection of leftovers, both sweet and savoury. I’ve been inspired to create a new recipe from a couple of these Christmas classics: eggnog and panettone. And so, I introduce to you (drum roll please) Eggnog Panettone French Toast. My first source of inspiration for this recipe is beloved French chef Jacques Pépin, who uses ice cream to make his pain perdue – French toast, due to its high egg content. And that got me thinking that eggnog would also be a good option, especially since it’s already seasoned. I use…
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The Joie de Vivre of French-Secrets
This past winter, I discovered a gentle, elegant respite from the hustle and bustle of daily life. It came in the form of a blog, written by another woman with a love of French food and culture. Adeline Olmer was born in France and moved to the United States with her family as a young girl. As a result, she has lived her life at the intersection of these two great cultures. And this has given her a joie de vivre which shines through in her blog French-Secrets. Started as an expression of food, family and home, French-Secrets has evolved over time. And Adeline’s current iteration now embodies the belief…
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The Best Eggnog Recipe Ever!
It’s the most wonderful time of the year once more. So I thought I would share something to help you make merry while you deck the halls: the best eggnog recipe ever! Now I know that not everyone is a fan of this rich and creamy seasonal drink. However, this version is so great that I believe it can convert just about anyone. Traditionally, rum plays the starring role in a nog. In this one though, the headliner is whisky. While some may prefer Scotch whisky or bourbon, I prefer the smooth, caramel flavour of Canadian whisky. So, choose your favourite liquor and whip up a batch of the best…
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The Floating Kitchens of École Lenôtre
My latest foray into the world of French cooking occurred in one of the most unusual places: the floating kitchens of École Lenôtre. If you’ve been to Paris, you know that it is defined by the Seine. And that famous river is lined with an array of watercraft. I recently discovered that the prestigious École Lenôtre has converted one of these yachts into a wonderful cooking school. Situated in Quai Henri IV, it offers a less frequently seen view of Notre Dame de Paris. For some close-up views of Notre Dame as it recovers from the tragic fire, see my post Saving Notre Dame: An Epic Endeavor. Menu Esprit Bistrot…
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Galette des Rois: A Celebration of the Epiphany
The Christmas season is winding down now. The last major celebration day of the Roman calendar, the Epiphany, took place this week on January 6th. Also known as the Twelfth Day of Christmas, this holy day honours the visit by the three wise men to the manger of Christ. And in France, it is celebrated with a special cake: Galette des Rois – Three Kings Cake. A tasty concoction of frangipane – almond batter – wrapped in buttery puffed pastry, it is most delicious when served warm from the oven. Gifts of the Magi I’ve baked Galette des Rois several times over the past few years. And while it looks…
