Plum Almond Clafoutis

Clafoutis is a baked French dessert of fresh fruits, cov­ered with a flan-like-bat­ter. A friend of mine men­tioned that her favorite French dessert was plum almond clafoutis, so I decid­ed to make one. Plum Almond Clafoutis is a won­der­ful way to enjoy fresh plums. The sweet­ness of the almond flour soft­ens the slight acid­i­ty of […]

Red Grape Clafoutis

Clafoutis is a baked French dessert of fruits, arranged in a but­tered dish, and cov­ered with a sweet flan-like-bat­ter. Cher­ries are the most com­mon fruit used for clafoutis, but any fruit can be used. Since cher­ries are not cur­rent­ly in sea­son, I decid­ed to make a red grape clafoutis, which turned out to be delicious! […]

Galette des Rois (French King Cake)

In France, on the fes­ti­val of Epiphany on Jan­u­ary 6, it is cus­tom­ary to eat a King cake called Galette des Rois (roi means king, in French). The galette is a puff pas­try filled with frangi­pane. It con­tains a small hid­den object (usu­al­ly, a small fig­urine or a bean). Who­ev­er gets the slice with the […]

Light Chocolate Mousse

Choco­late Mousse is a deli­cious, yet light, French dessert. The two main ingre­di­ents are dark choco­late and eggs. There is no but­ter and no flour, which makes it a very light non-fat­ten­ing dessert. And it is still deli­cious­ly sweet! It is easy to make, and you can pre­pare it in advance. All in all, a […]

My Turkey Blanquette‑A French Tradition Made Easy

I ini­tial­ly want­ed to make a veal blan­quette, which is a well-known tra­di­tion­al French dish. My moth­er makes the best veal blan­quette, and eat­ing her blan­quette is a fam­i­ly tra­di­tion. I want­ed to repro­duce my moth­er’s dish in the US. How­ev­er, it was more com­pli­cat­ed than I thought. First, it was dif­fi­cult to find veal. […]

Easy Crème Brulée

Crème Brulée, which lit­er­al­ly means “burnt cream,” is a French dessert con­sist­ing of a rich cus­tard cream base, topped with a hard caramel. The con­trast between the hard caramel and the soft cream makes for a deli­cious­ly impres­sive dessert. I assumed that such con­trast would be very com­pli­cat­ed to cre­ate. To my sur­prise, I found […]