Results tagged Holiday from David Lebovitz

Galette des rois

galette des rois recipe

Starting in late December, pastry shops in Paris start jumping the gun, and windows and showcases begin filling up with Galettes des rois, or King Cake, in anticipation of the celebration of Epiphany, on January 6th.

Galette des Rois

Because it’s such a popular treat, and lucrative for bakeries, the period of availability seems to extend a few more days every year and it’s not unusual for find bakeries peddling them until the end of the month of January. It’s hard to blame them (and those of us who buy them) because they’re so good. Years ago, I used to bake them when I worked in restaurants, and they’re called Pithiviers, named for the town in the Loiret (south of Paris) where they allegedly originated.

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Thanksgiving in Paris

pumpkins & potimarron

This article was written in 2012, however many of the places do an annual Thanksgiving feast. Check the websites of the venues to see what they are offering. -david

It’s that time of the year, when Americans gather around the Thanksgiving table. Because of the number of requests from travelers, and some locals, here is a round-up of places serving Thanksgiving meals. Since the holiday is celebrated on Thursday, which is a regular working day in Paris, many places offer the meal on other nights of the week as well.

I’ve linked to the venue, and the event, so folks can check out what each place is offering. I can’t make specific recommendations since I usually stay at home so this list is for informational purposes. Listed are two places that sell Thanksgiving supplies and foods, and most outdoor markets and butchers in Paris also sell turkeys (and turkey melons!) There are excellent farm-raised turkeys in France, although they’re not as common to find as other poultry.

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Chocolate-Cherry Fruitcake Recipe

‘Tis the beginning of the season for holiday baking. Years ago I gave the much-maligned fruitcake a makeover, dressing it up with plumped-up sour cherries, an overload of chocolate, and a boozy bath of liquor added at the end.

Chocolate Cherry Fruitcake

You may remember my fruitcake disaster, so I’m not about to give anyone advice on preservation techniques. And you’ll notice my cake dipped a bit in the middle since I was playing around with French flour, which is softer than its American counterpart. But in looking at it afresh, I like the graceful little dip, which I find rather appealing.

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