Results tagged The Sweet Life in Paris from David Lebovitz

Holiday Snack Mix

pretzel & nutmix

I gave this recipe out a year or so ago on the site. But because it’s so easy to put together, I made it yet again last night, to have as a little nibble with some white wine before dinner. And we couldn’t eat it fast enough. (And almost didn’t have room for dinner.) It’s adapted from The Sweet Life in Paris. So for those of you who might have missed it, I’m bringing it up from the archives as you might want to make a batch for an upcoming get-together, too.

bretzels toasted nuts blog

It’s really simple to make: all you really need is a bag of pretzels, a mixture of any kind of nuts that strikes your fancy, some spices, and a flurry of sea salt. Add a restrained amount of melted butter and maple syrup, and when it comes out of the oven, you’ll barely be able to wait until the salty-sweet, spiced mixture of glazed nuts and pretzels is cooled down before diving right in.

I know, because last night after I made it, two of us wolfed down the entire batch. Now if you’ll excuse me, I need to go toast off some nuts, melt some butter—and open yet another sack of pretzels…

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Paris Book Event This Weekend

This Sunday, December 6th from 3-5pm, I’ll be doing a booksigning with Heather Stimmler-Hall of Secrets of Paris, author of The Naughty Paris Guide, and Keith Spicer, author of Paris Passions.

We’ll be hosted by Context Travel in Paris and Oliver Magny of O-Château, who will be providing libations (ie: wine).

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Since it’s the holidays, if you’re good, I might even bring some Friendship Bars…depending on whether you’ve been naughty or nice.

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How to Poach Pears

poached pears

Every year I spend an inordinate amount of my time poaching fruit. It’s usually because I’m powerless to resist all the pears in baskets at my market, and buy far more than I need. Yes, much of my sweet bounty find its way into sorbets, cakes, ice creams, and jams. But one of my favorite ways to keep those pears around a little longer is to poach them.

poaching pears

Poaching is gentle, stove-top cooking, and winter pears are ideal candidates since they keep their shape. Poaching also improves the taste of ho-hum pears. That’s especially good news for you do-ahead folks out there; the longer the pears sit in the flavorful syrup after poaching, the better they’ll taste. Since there isn’t a big variety of fruit tumbling my way in the winter, to get my fruit-fix, I’ll keep some poached pears in the refrigerator and enjoy them diced and mixed with my mid-morning yogurt and granola.

Be sure to start with firm, ripe pears.

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Paris Pâtisserie Event & Booksigning

This Wednesday, October 28th at 7:30pm, I’ll be at the American Library in Paris discussing my favorite topic—dessert!

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Paris Book Event

This weekend, I’ll be having an informal booksigning in Paris.

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The event will take place on Saturday, September 12 from 2-3:30pm at A la Boîte bouquiniste, 31 quai de Conti. (Map)

There will be copies of all three of my books; The Sweet Life in Paris, The Perfect Scoop, and The Great Book of Chocolate available.

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Washington Post Story & Recipes

I had a terrific time with fuzzy-faced food editor Joe Yonan when he came to Paris recently, and he was such a super dude, that I took him to my favorite market to meet some of my friends and vendors.

David & Joe

You can read the story, American Blogger in Paris in today’s Washington Post.

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Facebook & Twitter

Facebook

As many of you know who were following me on Facebook, I switched my page to a Fan page, not because I wanted to gonflé my p’tit ego, but because of limits imposed by the anonymous people who refuse to show their faces or respond to service issues over at Facebook. On that page, I post links to sites and information that I find funny, bizarre, or are a bit more skewed than stuff I present on the blog. Fans….I mean, folks are also welcome to post links and sites of interest there as well.

Consequently, there’s always interesting dialogues going on over there, which I jump into from time-to-time, so you’re welcome to come along.

For the switch, I was unable to transfer my “Friends” from my old Facebook page over to the new page, but the good news is that I don’t need to approve anyone; you can just head over there and join up yourself!

David Lebovitz on Facebook

I’ve also set up Fan pages for my two recent books where I, and readers, post links to recipes, photos, and articles that relate to The Sweet Life in Paris and ice cream-making for The Perfect Scoop.

Twitter

Like a lot of you, I’m having fun on Twitter. It’s a way to send out thoughts and see what’s up with others.

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Paris Meet-Up, Book Notes, and Good Bite

dulce de leche

La Cocotte Booksigning and Get-Together

This Saturday, June 27th, from 4pm to 5:30pm, I’ll be signing books and meeting folks at La Cocotte bookshop in Paris, located at 5, rue Paul Bert. (Métro: Faidherbe-Chaligny)

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There’s going to be wine, women (and men), and if you get there early enough, Dulce de Leche Brownies for all.

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