A French Thanksgiving

When did it become the middle of December? My mind is still back before Thanksgiving! Things have been picking up over here in the Red Velvet household and I can barely keep up. First things first, I can’t believe its December 13th and its my first December blog post, my apologies to all. I really kept thinking it was only December 5th or 6th until I went to schedule an appointment today and realized that in exactly 2 weeks, Christmas will be over, YIKES!

My last post was pre-Thanksgiving and we’ve been busy. Over Thanksgiving we took our last big trip before the baby to Normandy and Paris, France. We spent Thanksgiving eating French food in Paris and loving every second of it (of course we missed seeing family too!).  It was a learning experience for both of us, traveling in the second trimester and aside from some back pain caused by too much walking, we enjoyed our time together. France is one of our favorite places in the world and we can go back again and again and never get tired of it.

This was our first trip to Normandy and although it was the off season, we were able to see most of the sights of the D-Day invasion which hold a special place in Eric’s family. His grandfather was a part of that historic and incredible day; we think we even found the church yard where he was given the mission of setting up communications early in the morning of June 6. If you’ve never been there, go. Most Americans have heard the details of that invasion in history class and watched Saving Private Ryan but to actually be there, on the beaches where so many young men lost their lives, it touches you in a way that you don’t expect. Those men are true heroes who saved the world from evil, against all odds.

Here’s Eric on Omaha Beach:

Another highlight of Normandy was seeing Mont Saint Michael; I’ve wanted to see this place for a very long time. It’s a very old abbey built on a rocky island that is surrounded by water when the tide comes it, but when the tide is out, you can walk right across the sand to it. It’s also incredibly beautiful with its Gothic architecture and the way it rises out of the sand.

This preggo walked all the way to the top of that mountain, on cobblestones I might add and was treated to one of the best crepes/omelette things in my life on the way down, complete with caramel apples. YUM! I mean, check it out for yourself, they made these omelettes over a wood fire and its so fluffy, I have no idea how they do it but it was one of the most delicious things I’ve ever eaten.

 

Some other highlights of the trip were seeing Rouen Cathedral, made famous by Monet who painted it over and over again in an attempt to capture it in different light. We got to see the Bayeux Tapestry, the longest remaining tapestry in the world of its kind documenting the life of William the Conquerer; it was pretty incredible.

We spent the last days in Paris and since we’re becoming regulars in that city, we didn’t have a whole lot of tourist attractions on our list, we’ve seen most of them already. Mostly we ate at some amazing places, walked around, shopped and we did hit up a museum that has been closed for renovations every other time we’ve been in Paris, the Orangerie. You can find it at the end of the Tuileries, close to the Champs Elysees and Louvre. It houses circular rooms in which Monet painted canvases of his water lillies that encompass the entire rooms. You’re literally surrounded by water lillies. We must have sat there taking them in for at least 30 minutes each. I’m so happy it was open this time! If you’re a fan of impressionism, make sure you see this in Paris, they also have a wonderful permanent collection which includes works by Renoir, Picasso, Cezanne and many more.

I’ll go ahead and blame our great trip for throwing me off my game and messing with my internal calendar, perhaps skipping Thanksgiving had more of an effect on me than I realized. The other game changer for me lately has been my back trouble. Each day is different, sometimes it hurts a lot and other days its better but I’ve started noticing that when I spend a lot of time cooking in my kitchen, my pain increases. I’m pretty sad about it and as a result I haven’t been cooking much which means nothing to blog about.

I do plan on having my mom help me make Christmas cookies so I’ll share with you those details and we’re having our annual post-Christmas bash so I’ll be cooking and prepping for that. Thank goodness for my helpful sous chef (Eric) who has been doing everything and anything I need and making sure I rest. Not sure how I’d manage without him!

In an attempt to keep myself accountable and actually write these posts, here’s my list of promised December posts:

  • Christmas Home Decor
  • Christmas Cookies/Baking
  • Holiday Party Planning
  • Holiday Party Prep
  • Holiday Party Recap
  • Anything else that comes up!

Thanks for reading and I hope you’re having a joyous holiday season! Take a moment to enjoy it and slow down.

 

Strawberry-fest

I’ve gotten some great feedback about the strawberry cake I posted last week. Lots of you have printed out the recipe and some have already made it and fallen in love with it! This is why I blog. I love sharing recipes that become successful for others; there truly is nothing that bring people together more than food.

The strawberries are still around at our Lancaster Central Market and for me, they are irresistible. Since they have such a short season and taste so incredibly compared to the year-round California strawberries you can always find overpriced at the grocery store, I feel like I must eat as many as possible so that I can last until next year. As I walked through rows of stands at market last week, eyeing up the pretty produce and the first ears of corn I found myself buying another quart of those sweet red berries, with no clue what I was going to make with them. The answer ended up being an deliciously elegant strawberry tart!

I’ve mentioned my love for Paris and all things French before but I’ll mention it again; I’m a francophile. I spent a Summer semester in Paris in college and began taking French lessons in the 3rd grade. Eric and I have been fortunate enough to go back to Paris 2 times since we’ve been married and we just booked are 3rd trip this November! We’ve also spent time in Toulouse and Provence and fell in love with each region. This upcoming trip will take us to Normandy for a few days and back to Paris to enjoy the city. All of these things have been fresh on my mind lately with the trip planning and so when I found those strawberries immediately this image and more like it popped into my mind:

I thought of French pastries and how much I miss them sometimes, even just walking by the colorful windows on my way to somewhere else. They are so beautiful with so many colors and creations but most specifically I thought of these:

The gorgeous little strawberry tarts that can be found in pastry windows all over Paris. They’re light and rich at the same time with the perfect balance of custard and fruit. I’ve always wanted to make one but thought they looked complicated. This time I decided to go for it.

I was right, they are complicated but if you break down all the steps and do a few ahead of time, the process seems much more manageable. I used Julia Child’s Strawberry tart recipe and mixed up the tart crust dough and the custard  the day before we were to eat the tart.

The following day, about 2 hours before I wanted to eat the tart (because you don’t want it to get soggy) I rolled out and baked the tart shell completely. When it was cool, I brushed it with glaze to create and extra seal and prevent additional sogginess and then filled the shell with the custard.

I placed the strawberries on top of the custard and then brushed them with the glaze to make them shiny and beautiful. The final result was this:

 

I actually needed more strawberries, I thought a whole quart would be enough, but was very wrong, I think needed a second whole quart to really cover the top! No matter, we ate the tart for dessert and it was perfect. Took me straight back to a pastry shop in Paris.

Here’s the Julia Child Recipe:

Strawberry Tart
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 8-10
 

Ingredients
  • PATE BRISEE SUCREE
  • Sweet Short Paste
  • For the Pastry Shell)
  • For an 8 to 9-inch shell, proportions for 1½ cups flour
  • ⅔ cup flour (scooped and leveled)
  • A mixing bowl
  • 1 Tb granulated sugar
  • ⅛ tsp salt
  • 5½ Tb fat ( 4 Tb chilled butter and 1½ Tb chilled vegetable shortening)
  • 2½ to 3 Tb cold water
  • CREME PATISSIERE
  • Custard Filling)
  • For about 2½ cups
  • 1 cup granulated sugar
  • 5 egg yolks
  • ½ cup flour
  • 2 cups boiling milk
  • 1 Tb butter
  • 2 tsp vanilla extract and 2 to 3 Tb kirsch or cognac
  • TARTE AUX FRAISES
  • Fresh Strawberry Tart – cold)
  • A 10-inch fully baked pastry shell
  • 1 quart large, ripe strawberries (washed, halled and dried)
  • 1 cup red currant jelly
  • 2 Tb granulated sugar
  • 2 Tb kirsch or cognac
  • 1½ – 2 cups chilled crème pâtissière

Instructions
  1. PATE BRISEE SUCREE
  2. Sweet Short Paste
  3. (For the Pastry Shell)
  4. Place flour, salt, sugar, butter and vegetable shortening in a big mixing bowl. Rub the flour and fat together rapidly between the tips of your fingers until the fat is broken into pieces the size of oatmeal flakes.
  5. Add the water and blend quickly with one hand, rapidly gather the dough into a mass. Then press the dough firmly into a roughly shaped ball. It should just hold together and be pliable, but not sticky.
  6. Place the dough on a lightly floured pastry board. With the heel of one hand rapidly press the pastry by two-spoonful bits down the board and away from you in a firm, quick smear of about 6 inches. This constitutes the final blending of fat and flour.
  7. With a scraper or spatula, gather the dough again into a mass; knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in waxed paper. Refrigerate for 2 hours or over night.
  8. Rolling out the dough after taking out the fridge to cover and press into the base. Press a decorative edge around the rim of the pastry with the dull edge of a knife. Prick the sides and bottom of pastry lightly with a fork.
  9. To keep the sides of the pastry shell from collapsing and the bottom from puffing up, line the pastry with buttered, lightweight foil. For a fully cooked shell, bake 15-19 minutes until the shell is very lightly browned.
  10. CREME PATISSIERE
  11. (Custard Filling)
  12. For about 2½ cups
  13. Gradually beat the sugar into the egg yolks in a mixing bowl by a wire whip or electric beater and continue beating for 2 – 3 minutes until the mixture is pale yellow and forms the ribbon.
  14. Beat in the flour then gradually pour on the milk in a thin stream of droplets
  15. Pour the mixture into a saucepan and set over moderately high beat. Stir with wire whip, reaching all over bottom of pan. Turn down to low heat until the sauce becomes lumpy and beat for another 2 – 3 minutes to cook the flour.
  16. Remove from heat and beat in the butter, then the vanilla extract and liqueur and set it aside to cool
  17. TARTE AUX FRAISES
  18. (Fresh Strawberry Tart – cold)
  19. Boil the currant jelly, sugar and liqueur in a small saucepan until last drops from spoon are sticky. Paint the interior of the shell with a thin coating of the glaze and allow to set for 5 miniutes.
  20. Spread a ½ inch layer of crème pâtissière in the bottom of the pastry shell. Arrange a design of strawberries over the cream. Spoon or paint over them a thin coating of the glaze, and the tart is ready to serve.