Results tagged butter from David Lebovitz

Apricot and Cherry Tart with Marzipan Topping

Apricot Cherry Marzipan tart_-7

I once told a crowd that I was preparing a dessert for, that I don’t like sweet things. I didn’t realize it would get such a big laugh – so I guess I should have worked on the delivery of that line a little bit beforehand. But I had to explain that I like things on the tangy and tart side, which is what happens to fresh apricots when baked. While they are great fresh, when cooked, the flesh takes on the puckery characteristics of the skin, which is my favorite part of the fruit (hmm, maybe there’s a market for apricot skins?) – and makes them even more spectacular-tasting in pies and tarts.

Apricot Cherry Marzipan tart recipe

While apricots are in season right now here in France, I’m doing my best to use as many of them as possible; skin, flesh, and even the kernels. But I’m not the only one. I had a lovely apricot tart at Chambelland (gluten-free bakery) recently, a treat from the baker, who wanted to know what I thought of it. It was great – and honestly, better than many of the regular apricot tarts around town.

Apricot Cherry Marzipan tart recipe-3

When I was got up to leave, and he asked me my thoughts, I was reaching to think of other things to do to an apricot tart, since we Americans like to do whatever we can to dial things up, adding flavors and textures to a dish, whereas the French seem to like things more singular, and are happy to have a pristine, little apricot tart, just as is.

Apricot Cherry Marzipan tart recipe-2

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Fromage Fort

Fromage forte

At any given time, there are between two – and fourteen – nubbins of cheese in my refrigerator. Those odds and ends are the result of me getting too excited when I’m at the fromagerie, usually going with the intention of buying just one or two wedges. But after scanning the shelves, and seeing a few cheeses that also look worthy of my shopping basket, ones that I am sure need to be tasted, the friendly women who I buy cheese from wrap them all up neatly in paper for me to take home. The bill is always more than I expect, but it’s the one bill that I’m happy to régler (pay up).

As fond as I am of cheese, as are my fellow Parisians, they’re not quite as fond of loading things up with garlic as much as other folks. You rarely see anything heavily dosed with garlic (forty cloves, or otherwise) in Paris restaurants, nor have I ever been served anything with more than the barest hint of garlic in someone’s home. (I’m not sure why because there is so much garlic at the markets. So someone must be buying it.)

Fromage Forte

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Almond Honey Squares

Almond-Honey Squares recipe-15

When I take visitors through those big glass doors of the La Grande Épicerie in Paris, the first stop may very well be the spectacular pastry section, where fanciful cakes wrapped with ribbons of chocolate, or covered with a spun-sugar lattice topping, are proudly displayed in glass showcases like jewels.

Almond Honey Squares

In the corner, less obvious, are the sweets for le grignotages, or snacking. (Which they also call le snacking, in French.) Among the sugar-topped chouquettes and scalloped madeleines, are squares of candied almond-covered shortbread, called miella. Although they don’t grab your eye with the same intensity as the surrounding pastries, they are my favorite thing in the showcase and I am borderline addicted to them. When I point them out to people, they rarely show the same enthusiasm as I do, being more transfixed by the rows and rows of colorful macarons and glossy éclairs. “Tant pis” (tough sh*t, or more politely “too bad”) as they say – more for me!

Almond Honey Squares

Fortunately, I am able to limit my consumption to the occasional trips across Paris, when I feel the need to do some damage at the grandest culinary supermarket in town. Not that I need an excuse to go there, but it’s probably best I don’t have easy access to those caramelized almond-honey squares. (And the three aisles of chocolate bars.) Well, until now.

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Red Wine Poached Pear Tart

Red wine poached pear tart recipe

Some say that the French can be very narrow in their definitions of things, which is why traditional French cuisine can be so simple, yet spectacular; because the classics don’t get messed with. Other cuisines, however, do get modified to local tastes, like les brochettes de bœuf-fromage, or beef skewers with cheese, at les sushis restaurants, popcorn available as salty or sweet (!?), and while sandwiches stuffed with French fries may be a sandwich américain, I can’t say I’ve ever seen one in Amérique.

Red Wine Poached Pear Tart

Americans spend a fair amount of time defending certain dishes, and some things are (or should be) rightly forbidden, like raisins in cole slaw and dried fruit in bagels, and others are debatable, like beans in chili, sugar or honey in cornbread. (But it’s okay to stop with those football-sized croissants.)

Red Wine Poached Pear Tart

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Restaurant le Meurice

bread at Le Meurice

A few years ago, a good friend who has sadly moved away, was kind enough to take me to Restaurant Le Meurice for dinner. The first memory of walking into the done-up dining room was the way the waiters brought her an Hermès stool for her purse, which was an Hermès Kelly bag. The second memory I have, was shortly after when we sat down and they asked if we wanted apéritifs. I’d heard about the house apéritif they were serving back then, which was famous, so I ordered one.

Restaurant Le Meurice

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Whole Wheat Croissants

Homemade Croissants

Although there’s some dispute as to where the croissant was invented, it’s become an iconic symbol of Paris. Or at least of Paris bakeries. The most popular story claims that croissants were invented in Austria, during (or after) a period of conflict with Turkey in the 1600s, whose symbol is a crescent. And people were happy to bite into, and chew, a pastry representing their nemesis.

Homemade Croissants

Food everywhere is wrapped up in lots of “who made what,” and there are endless discussions about what belongs to whom, who made it first, who makes is better, who is allowed to claim it, and who has permission to use it. (And so far, I haven’t seen any signs of an international organization overseeing all of that.) So depending on who you believe, it may have been the Austrians, the French, or another butter and pastry-loving country. But it’s hard to imagine Paris without croissants.

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Craquelin

craquelin top

If you’ve ever wondered how French pastry shops make cream puffs with that distinctive decorative crackly topping, look no further. (If you’ve never wondered, you can skip to the next entry.) The topping is called craquelin, a simple dough that’s easily put together and is a nifty little trick to gussy up ordinary cream puffs.

French flour

butter and light brown sugar

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Salted Butter Chocolate Sauce

salted butter chocolate sauce recipe

When it comes to baking and desserts, one doesn’t necessarily think of salt as a flavor. But more and more, I keep considering, and reconsidering, the role that salt plays in just about everything I bake. And because I keep both salted and unsalted butter on hand – I can’t imagine my morning toast without a little salted butter spread over the top – I’ll sometimes reach for the salted variety when tackling a baking project or making dessert.

salted butter chocolate sauce

I wasn’t the first person to put salt on dessert; people from various cultures have been sprinkling salt on fresh fruit for ages. And many pastry chefs, as well as some big chocolate companies, have gotten in on the “salt in chocolate” act as well.

fleur de sel chocolate

But I’ve gotten so used to sprinkling it on sweets that sometimes if I’m having my last course in a restaurant and I think the dessert needs a little perking up, you’ll find me looking around the table for a little bowl of flaky sea salt. Salt is so important to me that I’ll sometimes carry a little wooden box of fleur de sel, which when I’d bring out in restaurants, my co-diners would give me a look as if I was being pretentious. (Then – of course – they’d ask if they could have a pinch too.)

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