They’re perfect for holiday dinners, Sunday roasts, or any meal that deserves a touch of indulgence.

Ingredients you’ll need for roasted garlic mashed potatoes

• Potatoes. For the best mashed potatoes, choose a starchy variety – meaning one that’s high in starch and low in moisture, like Russets, Yukon Golds, German Butterballs or Bintje (my favorites!). Unlike waxy potatoes, their fluffy, dry flesh breaks down easily when cooked, giving you smooth, light, and perfectly creamy mashed potatoes.
• Salt. Don’t skip the salt when boiling your potatoes! Add it at the very beginning in the water. It seasons the potatoes from the inside out and helps keep starchy varieties, like Russets or Bintje, from turning gummy.
• Garlic. For this recipe, we use a whole head of garlic, roasted to golden perfection. The cloves stay nestled in their papery skins, wrapped in foil with some olive oil to keep them from burning. As it roasts, the garlic gently steams inside the foil, turning irresistibly soft and sweet.
• Cream and milk. I like to use a mix of half cream and half milk for my potatoes. It gives you that rich, velvety texture without feeling too heavy. Of course, if you’re in the mood for something extra indulgent, feel free to go all in with cream! Don’t worry if it looks like there’s too much liquid at first: the potatoes will soak it up as you stir, creating that perfectly creamy consistency.
• Butter. What would French mashed potatoes be without a generous amount of butter!?
• Chive (optional). A good sprinkle of freshly minced chive just before serving is always good.  
• Salt and pepper. We add them at the end to adjust seasoning if needed.

How to Make Roasted Garlic Mashed Potatoes (step-by-step)

Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.

1. Roast the garlic. 

First, roast the garlic head at 390°F (200°C) until golden and soft. This can take up to 50 minutes. Tip: roast the garlic ahead of time, it keeps for 3 days in the fridge!

2. Cook the potatoes. 

Peel the potatoes, cut them in large even sized chunks and place them in a large pot. It’s important not to cut them too small and have the chunks even in size. Cover them by 1-inch with water, add salt, cover and bring to a boil.

Boil until the potatoes are fork-tender, but not mushy yet. Drain immediately and let the potatoes steam off for about 10 minutes, so they lose their excess moisture. (Essentially, just let the potatoes sit outside of the water (in the colander/strainer), and allow the steam to naturally escape the potatoes)

3. Prepare the fixings. 

Meanwhile, melt the butter in a small sauce pan with the cream and milk. Watch carefully, we don’t want the liquid to start foaming. As soon as the butter is melted, set aside.

Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.

4. Make the mash.

Transfer the potatoes into a large pot and mash them. I use a large wooden spoon for a chunky texture; use a ricer or hand masher for a creamy texture. Fold in the “garlic milk” and mix until just incorporated.

Don’t overmix or the mashed potatoes will turn gummy! Season to taste and top with butter bits and fresh chive before serving.

Expert Tips for making the best Garlic Mashed Potatoes

1. Pick the right potatoes. Go for starchy ones like Russets, Yukon Golds or Bintje for that naturally creamy, buttery texture.
2. Roast the garlic ahead. Get a head start by roasting your garlic in advance. It keeps in the fridge for up to 3 days (or freezes for months!) so you can whip up these roasted garlic mashed potatoes in no time.
3. Cut potato pieces into equal sized pieces, for even cooking and smooth mashing.
4. Start with cold water. Always cover your potatoes with cold water before boiling. It helps them cook evenly from the inside out.
5. Salt the cooking water, just like pasta. It’s your first (and best) chance to infuse flavor into the potatoes and create a creamy texture.
6. Mash while warm. Never mash cold potatoes! Warm potatoes mash up silky smooth; cold ones turn gummy and gluey.
7. Add warm milk/cream. Likewise, always add warm liquid to your mashed potatoes. Cold dairy will turn them gummier.
8. Skip the blender or mixer. It’s tempting, but these tools overwork the starch. Stick to a wooden spoon, a potato masher or ricer for fluffy, lump-free results.
9. Don’t forget the salt! Add salt in the boiling water and at the start. Potatoes soak up seasoning, so don’t be shy.

FAQs – Roasted Garlic Mashed Potatoes

Can these garlic mashed potatoes be made the day before and reheated?

Yes, absolutely. They can be made up to two days ahead of time and reheat perfectly in the oven.

If you’d like to make them ahead and reheat before serving, transfer them into an oven-safe dish, top with little dots of butter, cover with a piece of foil and reheat at 350°F (180°C) for 15-20 minutes. You can remove the piece of foil near the end, if you want that delicious thin skin to form at the top.

How to keep mashed potatoes warm?

My favorite technique here is to set my oven at a low setting (200°F/93°C) to keep the mashed potatoes warm, covered with foil or a lid. Stir occasionally so they don’t stick to the dish. 

How long do they keep?

Cooked mashed potatoes usually keep well in the fridge for 3-4 days. Store them well in an airtight container.

Can I freeze these mashed potatoes?

Yes absolutely. After you let them cool completely, transfer them into an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the oven.

Whether you’re making them for a dinner party, Thanksgiving feast, or just to elevate a weekday meal, these Roasted Garlic Mashed Potatoes are the ultimate crowd-pleasing side dish. 

I hope you enjoy this recipe as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French potatoes recipes

We love our potato sides in France! From creamy gratins to hearty salads, here are some delicious recipes for you to try.

• Potato Gratin Dauphinois
• Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)
• Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)
• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Classic French-Style Potato Salad

Roasted Garlic Mashed Potatoes

Print Recipe

Serves: 4 to 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

3lbs (1.36kg) potatoes (ie. Russet, Bintje)
1 tsp salt
1 head garlic, skin on
1 tbsp (15 ml) extra virgin olive oil
¼ tsp freshly ground black pepper
¼ tsp salt
½ cup (115g) butter
½ cup (125ml) whole milk
½ cup (125ml) heavy cream (35% m.f.)
1 to 2 tbsp chive, chopped (optional, for serving)
Extra butter (optional, for serving)

Instructions

1. Roast the garlic. Preheat your oven to 390°F (200°C) with a rack in the middle. Slice off the top of the garlic head to expose the tops of the raw cloves. Drizzle the exposed cloves with 1 tablespoon of olive and wrap in foil. Place in the center of the oven rack and roast for 50 minutes, until the head feel tender to the touch. Transfer onto a cooling rack, and let cool completely.
2. Peel the potatoes and cut them in large, even chunks. Place in a large pot, cover by 1-inch of cold water and add salt. Place on the stove top over high heat and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for 20 minutes, until fork tender. The potatoes should feel fluffy when pierced but not mushy yet: check occasionally the potatoes consistency during the last 5 minutes. Drain well, and let steam for 10 minutes.
3. Melt the butter, cream and milk in a small sauce pan. As soon as the butter is melted, set aside. Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.
4. Return the potatoes into their pot and mash them, using a large wooden spoon, potato mashed or ricer. Fold in the milk and mix until just incorporated. Taste and adjust seasonings if needed, with salt and black pepper.
5. For serving, top with little dabs of butter and chopped chive.

The post Roasted Garlic Mashed Potatoes appeared first on Pardon Your French.

This is an easy recipe that comes together swiftly to create delicious savory bites. They’re perfect for parties, gatherings, or a just a cozy night in.

An easy mushroom appetizer recipe for the Holidays

As the holiday season nears, I’m thrilled to share a beloved French twist on a classic appetizer: Champignons Farcis, or stuffed mushroom caps. These little bites are as charming as they are delicious—filled with savory pork, melted cheese and fragrant herbs, making them a must-have for your festive gatherings.

In France, stuffed mushrooms have a cozy place in our culinary hearts. They are often served at bistro tables or as part of holiday spreads. They come with so many stuffing options, be it ground meat, cheeses of all kinds, nuts and more. But one of the most popular versions is by far this one – using Paris mushrooms with a mix of ground pork and cheese.

France is home to the iconic Champignon de Paris, a variety of white button mushroom cultivated since the 17th century in the underground limestone quarries of Paris. These mushrooms are perfect for stuffing : they have a mild, earthy flavor that pairs beautifully with savory fillings.

Here, I’ve selected a classic French combination: juicy ground pork, creamy Brie, and the unmistakable aroma of Herbes de Provence. The stuffed mushrooms are sprinkled with breadcrumbs just before baking to create that irresistible, golden crunch on top. Then, they bake in a hint of chicken broth, keeping them perfectly moist as they cook. 

Best of all, these mushrooms are easy to make ahead and reheat, so whether you’re hosting a crowd or attending a potluck, you’ll have a dish that’s sure to delight!

Ingredients you’ll need for this Stuffed Mushroom Caps recipe

I love how this recipe captures the heart of French cuisine: simple ingredients that bring out each other’s best qualities. Here is a detailed look at the ingredients you need for this recipe. 

• Paris mushrooms, also known as white button mushrooms. Their round shape and slightly hollow interior make them perfect for stuffing, as they hold the filling beautifully. Here we are keeping the stems! They get chopped finely, cooked and mixed into the stuffing.
• Extra virgin olive oil. 3 tablespoons (45ml) of olive oil is needed throughout the recipe: 1. to quickly stir fry the garlic, shallot and mushroom stems, 2. To coat the mushroom caps and 3. To drizzle over the stuffed mushrooms right before baking, to help develop a nice crust.
• Garlic & Shallot (or red onion): 2 garlic cloves and a shallot create the savory base of the stuffing.
• White wine: Although optional, I like to add 2 tablespoons (30ml) of white wine to help cook the mushrooms stems, adding flavour and keeping them moist.
• Ground pork: This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork.
• Fresh parsley: Chopped fresh parsley adds a burst of fresh taste that lifts the richness of the pork and cheese. You can opt for flat-leaf or curly parsley.
• Herbes de Provence: This dried herb blend, including thyme, rosemary, oregano and savory, adds a signature taste to the stuffing. Don’t skip it! You can find Herbs de Provence sold in most grocery stores in the US & Canada in the spice aisle.
• Brie: Creamy, mild Brie is the cheese of choice for these stuffed mushrooms. This cheese pairs beautifully with the savory pork and herbs and melts beautifully.
• Breadcrumbs : We’re using breadcrumbs in the stuffing and to top the stuffed mushrooms. Choose unseasoned breadcrumbs, ideally.
• Chicken stock: ½ cup (120ml) of chicken stock is poured on the bottom of the baking dish. This helps keep the mushroom moist while adding extra flavor! Ideally, opt for a low-sodium chicken stock.

As for the cooking equipment, prepare a baking dish that’s large enough to host your 12 mushroom caps.

Frequently Asked Questions

What are the best mushrooms for stuffing?

Paris mushrooms (also called white button mushrooms) are commonly used for making “Champignons Farcis” in France. They are great for this recipe because of their size and shape, which keeps really well when baking. But you can use cremini mushrooms or even large portobellos, especially for larger servings.

Can I substitute Brie for another cheese?

Although I think Brie brings delicious flavor and a unique creamy texture to the stuffing, yes you can. You can try goat cheese for a different flavor profile, or even shredded mozzarella or cheddar for a milder taste.

Can I make this recipe ahead?

Yes, absolutely! This recipe is actually very easy to make ahead, which makes it perfect for when hosting guests or preparing for a large gathering. You can prepare the filling and stuff the mushrooms up to a day ahead. Cover the stuffed mushrooms with plastic film and place them in the fridge. When ready to serve, take them out of the fridge and bake them as per the instructions.  

How do I store and reheat stuffed mushrooms?

You can place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (180°C) oven for about 10 minutes or until heated through.

Can I freeze stuffed mushrooms?

While I think these stuffed mushrooms are best served fresh, you can freeze them unbaked. To do so, arrange the stuffed caps on a baking sheet, freeze until solid, then transfer to a freezer-safe container. When ready to bake, add a few extra minutes to the baking time without thawing.

Audrey’s tips for Perfect Stuffed Mushroom Caps

• Choose fresh mushrooms: Look for firm, plump mushrooms with closed caps for the best texture.
• Don’t overmix the pork stuffing: Overmixing ground meat often results in a tough, hard-to-chew texture. Instead, you should mix the stuffing ingredients with your hands until just combined.
• Prefer unseasoned breadcrumbs: I prefer unseasoned breadcrumbs to add to the stuffing, and add my own seasonings (salt, pepper, herbs). That way, I can control the saltiness and flavors of the final recipe.
• Adjust seasoning to taste: Shallot, garlic, Herbes de Provence, fresh parsley, salt and pepper add plenty of flavor. But feel free to adjust these seasonings to suit your preferences.
• Don’t skip the chicken stock: I like to add about ½ cup (120ml) of chicken stock at the bottom of the dish just before popping the stuffed mushroom caps in the oven. This small amount of broth helps the mushrooms stay tender and flavorful without becoming dry.
• This recipe yields 12 stuffed mushrooms. You can easily double, or even triple this recipe to feel a larger crowd.

These Stuffed Mushroom caps make the perfect bite-sized treats for any party. They are great as an appetizer or even a side dish at a holiday feast. You can seve them with charcuterie boards, fresh salads, or roasted vegetables, making them an excellent addition to any holiday spread.

I hope you’ll enjoy this recipe as much as I do! If you have any questions, please leave a comment.

More French appetizer recipes to try: 

• French Cheese Puffs (Gougères)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Roasted Red Pepper Dip (Poivronade)
• No-knead Overnight Focaccia
• Gruyère Cheese Twists (Torsades au fromage)
• Sardine White Bean Cakes (Croquettes de Sardines) 

Stuffed Mushroom Caps with Pork and Brie

Print Recipe

Serves: 12 mushrooms Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

12 whole fresh Paris mushrooms (also known as white button mushrooms)
3 tbsp (45ml) Extra virgin olive oil
1 shallot, peeled and diced (or 1 small red onion)
2 cloves garlic, peeled and minced
2 tbsp (30ml) dry white wine (or chicken stock)
7oz (0.44lb/200g) ground pork
1 tsp salt
½ tsp freshly ground black pepper
½ tbsp Herbs de Provence
2 tbsp fresh parsley, chopped
1 large egg, at room temperature
3 tbsp (22.5g) breadcrumbs
About 2oz (55g) Brie cheese, cut in tiny cubes
½ cup (120ml) chicken broth (ideally low-sodium), for the bottom of the pan when cooking

Instructions

1. Carefully remove the stems and peels of the mushrooms. Discard of peels and chop the stems finely. Reserve the stems. Place the mushroom caps in a large bowl, set aside.
2. Heat up 1 tablespoon (15ml) of olive oil in a medium frying pan over medium heat. Add the diced shallot and garlic, and cook for 2 minutes until fragrant. Add the diced mushroom stems and cook for 2 minutes, stirring occasionally. Add the white wine and cook for 2-3 extra minutes until the stems are soft and most of the wine has evaporated. Set aside in the bowl to cool.
3. Place the ground pork in a mixing bowl. Add the salt, black pepper, herbs de Provence, chopped fresh parsley and 2 tablespoons of bread crumbs. Whisk the egg in a tiny bowl with a fork and add to the pork. Mix everything with your hand until just combined. Add the cubed brie and cooked mushroom stems, and mix again until just combined. The residual heat from the mushroom stems may start to melt the brie bits, this is fine.
4. Add 1 tablespoon of olive oil (15ml) to the mushroom caps. Toss to coat evenly.
5. Use a spoon to generously fill each mushroom cap with the pork and brie mixture, pressing down slightly to ensure each cap is well-packed. Place the stuffed mushrooms in a baking dish.
6. Top each mushroom with a sprinkling of breadcrumbs – one tablespoon in total. Drizzle with 1 tablespoon of olive oil (15ml). Gently pour the chicken broth into the bottom of the baking dish (not over top of the mushrooms) to keep the mushrooms moist during baking.
7. Bake for 30-35 minutes at 350°F (180°C), until the mushroom tops are golden to golden brown. Let cool for 10 minutes before serving.

The post Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis) appeared first on Pardon Your French.

Just like its British and American counterparts, the French-Style Fruit Cake, known as “Cake aux Fruits Confits,” is immensely popular in France, in particular during the Holiday season. This should perhaps come as no surprise, as France is the world’s largest producer of candied fruit – which are required for this recipe.

The South of France is especially renowned for making candied fruit, with the city of Apt, in Provence, being known as the world capital of candied fruit. Candied fruits and “cake aux fruits confits” are available at virtually any grocery store in France and is incredibly popular on market stands come Christmas season.

So, what is a French-Style Fruit Cake exactly?

I know fruit cakes in general can be somewhat polarizing, due to their dense texture and intense flavor. Some people love the sweet taste and rich “chewy” texture, while others may find it too heavy or overwhelming. And if you are the latter, the French-style fruit cake just might be for you!

In comparison with the British or American versions, the French Fruit Cake is far less sweet and boozy.

Its crumb is a bit denser than a classic cake, yet it is far lighter and less sweet that the typical Fruit cake you may know. I would say the taste and texture is halfway between a cake and a bread. It lets the texture and taste of the fruits to shine more, which complement nicely with the tender chunks of marzipan to boot.

Likewise, the French fruit cake is far less boozy than the typical British or American fruit cake. Raisins and candied are soaked in a splash of rum before getting incorporated in the batter, but I assure you the alcohol taste is very subtle.

The French fruit cake isn’t typically flavored with spices. It allows the flavor of the candied fruits to shine. Lastly, a French fruit cake isn’t meant to be aged, soaked in alcohol, nor glazed.

Ingredients you’ll need for this French-style Fruit Cake

A French-style Fruit Cake is a light and delicious snack cake to serve over the Holidays with some tea, hot chocolate, or mulled wine. I really think this is a great recipe for anyone overwhelmed by dense and intensely flavored fruit cakes.

Here is the list of ingredients you need to make it.

1. Mixed candied fruits. You can grab a box of pre-made candied fruit mix (usually labeled as “for baking”) which is easy to find. Or you can make your own mix if you prefer, by chopping different candied fruits of your liking – cherry, orange peel, lemon peel, pineapple, melon, etc. Adding a small amount of candied ginger is very nice too.
2. Mixed raisins. You can opt for dark or golden raisins, or a mix of the two.
3. Rum. You can use regular, dark, or spiced rum to soak the candied fruits and raisins overnight – although I do prefer using dark rum for this recipe. The final rum taste in the cake is subtle, it does not need to be a fancy rum.
4. Butter. Choose unsalted butter. It must be at room temperature, so you can easily mix it with the sugar. So, I recommend you take the butter out of the fridge at least 1-2 hours prior.
5. Sugar. White sugar works best.
6. Vanilla extract. A little splash of vanilla extract amplifies the flavors.
7. Eggs. Choose 3 large eggs, which must be at room temperature. So just as with the butter, I recommend you take them out of the fridge at least 1 hour prior.
8. Flour, baking powder and salt. All-purpose flour.
9. Sliced almonds. Blanched or unblanched shaved almonds add a lovely subtle crunch.
10. Marzipan. This is my favorite ingredient in this recipe and perhaps why I love this fruit cake so much! Little chunks of tender marzipan yield a nice chew and delicious almond taste. White or yellow marzipan works well for this recipe. Dice it in small pea-size cubes before folding it into the batter, right before baking.

Frequently Asked Questions

How long will this fruit cake last?

A French-style fruit cake isn’t supposed to be aged like British Fruit Cakes, nor it is cloaked under syrup to help keep it longer.

This cake keeps well wrapped for up to 1 week. It can keep for up to 3 months in the freezer (in an airtight container or freezer bag). Make sure the cake is completely cooled before freezing it. Thaw it in the refrigerator or at room temperature.

Can I make this fruitcake without alcohol?

While the flavor of this fruit cake may vary slightly, yes you can make it without alcohol. Instead of rum, you can soak the candied fruits in orange juice or apple juice.

Can I omit the Marzipan?

Yes, you can omit it if you don’t like Marzipan – although do note it will alter the taste and texture of the cake. You can replace the marzipan cubes with chopped nuts (walnuts or pecans) or even bittersweet chocolate chips.

Audrey’s tips:

• The candied fruits and raisins need to soak overnight in rum, so make sure to plan ahead. 
• This recipes workds perfectly in a 8.5-9in x 4.5in loaf pan. 

I hope you’ll love this French-Style Fruit Cake recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French cake recipes to try:

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Apple Cake 
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake

French-Style Fruit Cake

Print Recipe

Serves: 12 Prep Time: 25 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 12 voted )

Ingredients

1 cup (150g) mixed candied fruits, chopped.
2/3 cup (100g) mixed raisins (dark and golden)
2 tbsp (30ml) rum (light, dark or spiced)
1/2 cup (125g) unsalted butter, at room temperature.
3/4 cup (150g) sugar
½ tsp vanilla extract
3 large eggs, at room temperature
2 cups (250g) all-purpose flour
1 tsp baking powder
¼ tsp salt
1/2 cup (about 50g) sliced almonds, blanched or unblanched
3.5 ounces (100g) marzipan, cut in small cubes

Instructions

Step 1 - The day before: In a small bowl, stir together the dried fruits, raisins, and rum. Cover and let soak overnight in the fridge.

Step 2 - The next day, whisk together the room-temperature butter with sugar until frothy. Whisk in the vanilla extract and the eggs.

Step 3 - Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease a loaf pan with butter, sprinkle the inside with flour and set aside.

Step 4 - In a separate bowl, stir together the flour, baking powder and salt. Add to the wet ingredients and stir until just incorporated. Add the shaved almonds, marzipan cubes and rum-soaked dried fruits, and stir until just incorporated.

Transfer the batter to the pan and bake for 45 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack.

The post French-Style Fruit Cake (Cake Aux Fruits Confits) appeared first on Pardon Your French.

Chocolate Almond Twice-baked cookies from Provence

Known in French as “croquants”, these little twice-baked cookies may remind you of the Italian biscotti, but I promise they are French through and through. They are very popular in the South of France, and especially in Provence, where almonds grow abundantly. Just like biscotti, they are quick and easy to assemble, cut cross-ways and twice baked for an incomparable crispness. And they are very hard to stop at one!

See the recipe

Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)

These little Holiday treats are a specialty from Alsace, France – a region that has an extensive repertoire of Holiday cookies. In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Seet the recipe

Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele)

Known as Alsatian Schwowebredele, these Almond Cinnamon Shortbread Cookies belong to the long list of typical “bredele” cookies made over the holidays in Alsace, Eastern France. Made with ground almonds, a pinch of cinnamon and a generous amount of butter, these cut-outs are easy to make, deliciously sandy and taste just subtly spiced and nutty. A must-do recipe for your holiday cookie box!

See the recipe

Thin Spiced Almond Cookies (Pains d’Amandes)

Known as “Pains d’Amandes”, these thin Spiced Almond Cookies are a beloved specialty from the Flanders region, straddling Northern France and Belgium. Made with cinnamon, nutmeg and almonds, these slice-and-bake oblong cookies pack warm holiday-spiced flavors and a great crunch.

See the recipe

Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)

Cinnamon, nutmeg, ginger, clove, candied citrus peels, honey, almonds, kirsch liquor… if you like all kind of Holidays spices and fixings, you’re in for a treat! These popular Leckerli cookies embrace all the flavors of the Holidays in a delicious tiny format. “Leckerli” means “little treat” and that’s exactly what they are: sticky, chewy yet crisp edged, and so fragrant from all the spices.

See the recipe

Double Chocolate Twice-baked cookies (Croquants)

Known locally as “Croquants,” these double chocolate twice baked cookies are the French answer to Italian Biscotti. Hailing from sun-kissed Provence, these typical treats have a crisp texture and a classic elongated shape that make them perfect for dunking in coffee, tea or a glass of milk. 

See the recipe

Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Known in French as Lunettes de Romans, these Raspberry Jam Filled Sablé Sandwiches are delicious cookies hailing from the little town ofRomans-sur-Isère, in South Eastern France. Made from two layers of “pate sablée” and a jammy filling, they are the perfect mix of buttery/tangy and crisp/tender.

See the recipe

Breton Salted Butter Sablés

If there’s one cookie that defined my childhood, it is undoubtedly this one: the Breton Salted Butter Sablé, also known in French as the Galette Bretonne. It is a crisp, “sandy” cookie made with the simplest of ingredients: flour, sugar, eggs and a lot of butter enriched with sea salt flakes. It can be found in all bakeries across Brittany, and lots of natives like myself will tell you it is their absolute favorite.

See the recipe

Butter Sablés from Alsace (Butterbredele)

These Butter sablés from the Alsace region, known as “butterbredele”, are the most common cut-out cookies made and enjoyed over the Holidays in France. They are buttery, subtly flavored with lemon zest and satisfyingly crisp yet sandy. They are also simple to make – which make them a great baking project for the whole family. They are perfect for gifting, hanging on trees or just to be devoured on the spot.  

See the recipe

Buckwheat Sablés with Chocolate

Popular French butter cookies, Sablés come in all forms and flavors– and these Buckwheat Sablés with Chocolate are some of my favorite ones. Nutty buckwheat flavor, the rich taste of butter and speckles of dark chocolate come together in a perfectly crisp shortbread cookie texture. These easy to make cookies are a must to try, and adopt. 

See the recipe

Lemon Poppy Seed Sablé Cookies

These Lemon Poppy Seed Sablé cookies are melt-in-your-mouth French shortbreads that I recommend for any season, any occasion, or any reason. They offer a burst of zesty lemon, a gentle crunch from earthy poppy seeds, all wrapped in a rich buttery flavor. With their delicate, sandy texture, these sablés are perfect to pair along with your afternoon tea or coffee.

See the recipe

Chocolate Chip Cookies with Fleur de Sel

We all need a classic chocolate chip cookie recipe in our baking repertoire – and this is mine. These Chocolate Chip Cookies with Fleur de Sel are chewy on the inside, crispy on the outside, rich and buttery, and full of chocolate chips. They are sprinkled generously with Fleur de Sel before baking to make all the flavors pop and give them an incomparable taste. 

See the recipe

Classic French Madeleines

Quintessentially French, Madeleines are dainty bite-sized cakes that yields a soft middle, crispy edges, and a distinctive buttery taste. Easy and fun to make at home, they are best known for their shell-like shape and their signature bump at the top. I am sharing my tips (and the bump secret!) to master madeleines at home.

See the recipe

Roasted Hazelnut Financiers

While classic French financiers are typically made from ground almonds, these Roasted Hazelnut Financiers are made from – you guessed it – roasted hazelnuts, to help provide bolder flavors. This variation on these iconic French bite-sized cakes is a favorite of mine for its perfectly-matched notes of nutty brown butter and rich, toasty hazelnuts. These financiers are quick and easy to make, incredibly delicious and the perfect treats to ease into Fall baking.

See the recipe

The second Chocolate Sablés you see in the cookie box pictured (bottom row, middle) are Double Chocolate Shortbreads from Ricardo. I have been using this recipe for a while, and love it!

The post French Christmas Cookie Roundup appeared first on Pardon Your French.

The Recipe

This baked brie en Croûte is a great communal appetizer, especially over Winter, when we yearn for warm, comforting bites. I love how this recipe is quick and straightforward to make, yet turns into such a rich, decadent appetizer. The flakiness of puff pastry pairs perfectly with the gooey, melty cheese inside. Sweet honey and cranberries, crunchy nuts and floral thyme all add another level of deliciousness, while balancing out the richness of the pastry and cheese. 

This recipe can be prepared the day of or up to 24 hours ahead (before baking), which I think makes it a great appetizer if you plan on hosting guests and need to manage your time in the kitchen. 

That being said, before diving into it, I wanted to give you some answers to some of the most common questions you may ask about this recipe. Read below to see what brie to choose, how to serve or reheat this brie en croûte, along with a few more tips. And if you have any other question, feel free to leave a comment!

Common Questions about Brie en Croûte 

What brie should I choose for this recipe?

Brie is a soft-ripened, cow-milk cheese that originated in France. It has a creamy interior with a bloomy rind of white mold that is perfectly edible. 

Authentic French brie wheels, found in France, are made with raw milk and taste rich and earthy. These unfortunately don’t qualify for US importation as they’re made with raw, unpasteurized milk. French Brie wheels found in the US are a stabilized version of brie made with pasteurized milk. In my experience, these are generally quite similar in taste and texture to French bries, although milder in taste and with a longer shelf life. They come at an affordable price in North America and can be found in virtually every grocery store. 

For making a Brie en Croûte, I recommend you look for a wheel of brie labeled « triple-crème » (triple-cream). A triple-crème contains a minimum of 75% of butterfat and generally around 40% saturated fat, which is similar to the percentage of fat in heavy cream. This means the brie will turn utterly melty and creamy once baked. This is especially important as, as mentioned above, brie found in the US contains stabilizers, which prevent them from softening. So when using a triple crème (vs. a double cream with a minimum of 60% of butterfat content), you know the inside of your Brie en Croûte will turn just perfectly gooey. 

A Note about Brie vs. Camembert 

Brie and Camembert are both soft-ripened cheeses made from cow’s milk. Their flavors and looks are a bit similar– although camembert wheels are typically smaller than brie and taste deeper in flavor. 

That said, although Camembert and brie may appear very similar, I don’t recommend using a camembert wheel for this recipe. Brie has a higher fat content than camembert, as more cream is added to it during its confection. When baked, brie will turn very smooth and creamy while camembert may turn less creamy.

Can I use a store-bought puff pastry crust?

Yes, absolutely. For convenience and to save time, I honestly often rely on store-bought puff pastry. When shopping for the puff pastry, make sure to reach for one of high quality – the splurge will be worth it. If frozen, thaw according to package instructions and keep the packet in the fridge until ready to cook. 

If you’re up for making a from-scratch puff pastry, I recommend the rough puff pastry recipe from Clotilde Dusoulier. It is easy to make, uses lots of butter (in true French fashion) and turns out great. 

How to prevent the Brie en croûte from browning too quickly?

After 20-30 minutes of baking, if you think the top of the puff pastry is browning too quickly, place a sheet of foil loosely over the top. The crust will continue to bake and puff, but this will prevent the top from over-browning. 

Can you prepare it ahead of time ?

Yes, you can prepare this Brie en Croûte ahead of time, up until the baking step. Store it in the fridge for up to 24 hours until ready to cook. 

How do you keep and reheat Brie encroûte ? 

Any leftovers? Although a Brie en croûte is best enjoyed when freshly baked, you can store leftover in the fridge and reheat later.  

Let the Brie en Croûte cool completely before placing it in an airtight container or covering it tightly with foil. Store it in the fridge for up to 3 days. 

Reheat the pastry low and slow in the oven, at 190°F (88°C), placed on parchment paper or in an oven-safe dish. Reheating it slowly ensures the pastry will crisp back up while the cheese reheats through and melts without burning. I don’t recommend re-heating it in the microwave. 

How to serve Brie en Croûte? 

Brie en Croûte is the perfect party appetizer. Serve it on a larger platter with a knife, surrounded by toasted bread slices, crackers, grapes and fruit slices for guests to assemble bite-size toasts. I especially love pear and apple slices as they pair perfectly with the cheese and cut through the richness of the melted brie. You can also add extra dried cranberries, nuts and/or preserves such as apple jelly for topping the toasts. 

Cooking notes and substitutions : 

• Once taken out of the fridge, puff pastry warms up quickly and can get sticky. Keep the sheet rolled in the fridge up until you need it and/or act fast when rolling it out and transferring it onto the prepared baking sheet. 
• I love to use hazelnuts for this recipe, but chopped almonds, walnuts or pecans work perfectly here too. 
• It is very important to not overbake the Brie en croûte. During the last five minutes of baking, keep a close eye on the pastry and stop baking when it looks just puffed and brown enough. If overbaked, the brie inside may re-harden – which you definitely don’t want !

I hope you enjoy this Brie en Croûte with Cranberries, Nuts and Thyme recipe as much as I do! If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• Smoked Salmon Cream Cheese Tarte Soleil 
• Roasted Red Pepper Dip from Provence (Poivronade)
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Brie en Croûte with Cranberries, Nuts and Thyme

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 20-25M 20-25M

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

1 (13-oz [370-g]) ready-rolled puff pastry, thawed
1 (453 grams) Brie cheese round (at least 6-inches in diameter)
2 tbsp (40g) honey
1/3 cup (about 50g) dried cranberries
¼ cup (about 35g) chopped nuts (hazelnuts, walnuts, almonds and/or pecans)
4 sprigs thyme, stemmed
¼ tsp freshly ground black pepper

Egg Wash:
1 egg yolk
1 tbsp (15ml) milk

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 1 - Unwrap your puff pastry and (if needed) roll it out and cut it into a large circle of 12-inch in diameter. Transfer the pastry onto the prepared baking sheet.

Step 2 - Place the brie in the center of the pastry. Drizzle the top of the cheese with honey and spread it with the back of a spoon. Top with the dried cranberries, chopped nuts and thyme. Season with freshly ground black pepper.

Step 3 - Fold the edges of the dough towards the center, up over the brie, pleating the dough around as you go. Make sure the top center (where the pastry ends meet) is well sealed. I like to pull the final pleat a little more, so it goes over the brie, to make sure it is well sealed (see photo below). 

Step 4 - Whisk together the milk and the egg yolk. Brush the top and sides of the pastry with the egg wash. Transfer the pastry in the oven (middle rack). Bake for 20 to 25 minutes, or until the pastry is just golden brown. Do not bake the pastry any longer, or the brie may re-harden.

Let stand for 10-15 minutes, transfer onto a serving platter and serve immediately, with toasts and/or apple wedges.

The post Brie en Croûte with Cranberries, Nuts and Thyme appeared first on Pardon Your French.

Table of contents

1. Facts about the French Christmas Feast
2. First Course: Small bites and Bubbles
3. Second Course: Starters and Soups
4. Third Course: Main Courses
5. Fourth Course: Cheese and Salad
6. Fifth Course: Desserts
7. Sixth Course: Cookies and Treats

Facts about the French Christmas feast

In France, the main celebratory Christmas meal is enjoyed on Christmas Eve (December 24th) – not Christmas Day. It is in fact called “Le Réveillon” – which translates to the idea of staying up all night for the arrival of the “Père Noël” (Santa Claus).

In comparison to other countries, a French Christmas really is about the food – and less about decorations and gifts. Of course, French people do buy and decorate a Christmas tree, add a few festive garlands or wreaths inside their house and exchange gifts at midnight. But we don’t really put as much effort into it as you often see in North America. Instead, the French will go all-out for the food.

A traditional French Christmas menu is a festive and elaborate affair, often featuring a multi-course meal with a focus on quality ingredients and flavors. The emphasis is on sharing a delicious and convivial meal with loved ones during the holiday season.

The French start to think and prepare weeks ahead about which table set up we will use and what we will serve on the menu. And for the latter, the French aren’t afraid to splurge at Christmas to buy good-quality products (ie. foie gras, smoked salmon, cheeses, Champagne, etc.) to feed their guests and create great memories around the table. 

A typical French Christmas is homecooked, but not always or not entirely. French people do love to cook in general and will happily spend a whole day in the kitchen to prepare a Christmas feast for their friends and family. But purchasing pre-made or frozen starters or small bites is completely acceptable. Picard, a frozen food chain, is highly popular in France and many people turn to them for a little help when hosting.

First Course: Small bites and bubbles, aka. ‘l’apéro’

If you are familiar with French food culture, you likely already know the importance of the French “Apéro” (short for apéritif). This pre-dinner tradition of small bites and drinks is a cherished moment of the day, when people first gather – and Christmas dinner is no exception to this tradition.

On Christmas Eve, Champagne is often served to “cheers” (“Santé!” in French) and kick start the festivities. Kir Royale (crème de cassis topped with champagne) or Kir Breton in my home region of Brittany (crème de cassis topped with cider) are also very popular. Kids are often served apple juice or “Champomy” – a popular French brand of non-alcoholic champagne made for kids.

Typical small bites served during the Apéro include smoked salmon served on blinis with lemon and crème fraiche (fun fact: the French love blinis!), Prunes wrapped in bacon, Gougères (baked cheese puffs), Gruyère Cheese Twists and Rillettes of all kinds (pork, salmon or sardines). Vérrines, which are layered dips served in small thick-wall glasses) are also mainstays. So are canapés, consisting of small slices of bread or puff pastry topped with some savory food (charcuteries, cheeses, etc).

French Apéro bites are very small (one-bite) and meant to whet your appetite.

French Christmas Small Bites:

• Chicken Liver Mousse 
• French Cheese Puffs (Gougères)
• Stuffed Mushroom Caps (Champignons Farcis)
• Gruyère Cheese Twists 
• Classic French Salmon Rillettes 
• Brie en Croûte with nuts, cranberries and thyme
• Roasted Red Pepper Dip
• Smoked Salmon Cream Cheese Tarte Soleil

Second Course: Starters and Soups

After the Apéro, which is often enjoyed in the living room, guests relocate to the dining room and sit around the table to officially start their meal.

Without any doubt, Foie gras is by far the most served starter over Christmas. It often comes to the table in slices and guests enjoy it over toasts of baguette or Pain d’épices (Classic French Spiced Bread).

A good French etiquette to know is that you shouldn’t spread the foie gras, but instead place it gently on the toast. Foie gras is sometimes accompanied by Winter fruit preserves (such as fig or persimmon) but most people like to eat it as is.

French Christmas Soups:

• Classic French Onion Soup
• Roasted Carrot Soup
• Creamy Roasted Cauliflower Soup 
• Chestnut Soup 
• Butternut Squash Soup
• Split Pea Bacon Soup (Potage Saint Germain)

Escargots with Persillade Butter, Pâté en Croûte and Chestnut Soup are also staples. For those living along the coastlines, like in Brittany where I grew up, oysters, langoustines and scallops are very popular.

A Brittany starter I particularly love is “Coquilles Saint-Jacques”: scallops in a creamy sauce, often baked with breadcrumbs and cheese in their shell. 

Against clichés, caviar and lobster aren’t mainstays and are reserved for wealthy families.   

French Christmas Salads:

• Classic French Lentil Salad
• Green Bean Potato Salad 
• Warm Goat Cheese Salad
• Radicchio Orange Pecan Salad 
• Lyonnaise Salad
• Classic Parisian Salad

Third Course: Main courses

Just like turkey is to Thanksgiving, a French Christmas main dish is almost always a large roasted “dinde” (turkey). A French Christmas turkey is traditionally made with a chestnut stuffing, and served with roasted potatoes, chestnuts and sometimes cooked apples around it.

You can also find side dishes including Gratin Dauphinois and Green Beans Almondine. The beloved gravy boat is also here, but you won’t find any cranberry sauce in a France. 

For smaller tables,  a “chapon” (capon), “caille” (quail) or “poularde” (fattened hen) are the common choices. 

While poultry is by far the most traditional French main, some regions adopt other traditions. In the Alsace region of eastern France, a “oie” (goose) is often served for Christmas. In Périgord (the current Dordogne department) locals enjoy duck, and a roasted ham is served in the French Antilles.  Some families also prefer Braised Rabbit with Prunes or a classic Beef Bourguignon. 

French Christmas Mains:

• Braised Pork Loin with Prunes
• Authentic Beef Daube
• Classic French Coq Au Vin Rouge
• Chicken and Leek Pot Pie
• Chicken and Mushroom Tourte
• Clementine Roast Chicken with Fennel
  

French Christmas Sides:

• Classic French Gratin Dauphinois
• Red Kuri Squash Blue Cheese Gratin
• Green Beans Almondine
• French-style Glazed Carrots
• Roasted Brussels Sprouts Gratin
• Lyonnaises Potatoes

Fourth Course: Cheese and Salad

A large cheese platter served before dessert is a must during any French dinner, and Christmas is no exception. The cheese platter served over Christmas isn’t much different than for other occasions, although people do splurge a bit more to offer several cheese varieties.

If you are interested, I have an Instagram reel with suggestions on how to build a classic French cheese board.

Cheese platters in France, even for Christmas, aren’t usually spruced up with dried fruits, nuts or grapes. Cheeses are served as is and enjoyed with slices of baguette, country bread or pain d’épices. 

The cheese course is often served along a very simple lettuce or frisée salad tossed in a classic French vinaigrette.

Fifth Course: Desserts

Finally, a French Christmas dinner wouldn’t be complete without a traditional Bûche de Noël. This wooden log look-a-like cake, traditionally made of a rolled-up Génoise cake frosted with Chocolate buttercream, is part of the official conclusion to a Christmas feast. A holiday ritual no one will pass on – even with an overfilled belly. You can read more about the festive origins of this dessert in this previous post.

Here again, not every French has the skills or time to pull off a French Bûche de Noël in their own kitchen. But with all the great bakeries around every street corner in France, most people actually go to their “boulangerie” (bakery) a few days prior to Christmas Eve and order a Bûche that they will pick up the day of.

Aside from the quintessential Bûche de Noël, every region has adopted their own desserts to wrap up the Christmas meal. In Provence, the Christmas meal often ends with the “thirteen desserts”, representing the Twelve Apostles and the Messiah. The dessert selections can vary but often include an assortment of fresh, dried and candied fruits, nuts, nougats and a “Pompe à l’Huile” (sweet olive oil bread: you can find this recipe in my cookbook!).

In Alsace, “bredeles” (Christmas cookies) and Kougelhopf are highly popular. In Northern France, people enjoy “Merveilleux” (Meringue and Chocolate Cream Sandwich Pastries) and in Catalogne, “Bras de Gitan” rolled cake… and so on.

French Christmas Desserts:

• Classic Chocolate Bûche de Noël
• Raspberry Bûche de Noël
• Merveilleux
• Authentic Stollen (European Christmas Bread)
• Queen of Sheba Chocolate Cake
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Classic French Chocolate Mousse
• Winter Fruit Salad
• Classic French Chocolate Moelleux Cake

Sixth Course: Cookies and Treats

After dessert, you will often find a few cookies, a box of chocolates, chocolate truffles and/or a bowl of clementines or lychees lingering on the table for guests to pick at throughout the rest of the night.

French Christmas Cookies and Treats:

• Classic French Chocolate Truffles
• Classic French Spiced Bread
• Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)
• Thin Spiced Almond Cookies (Pains d’Amandes)
• Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele)
• Chocolate Almond Twice-Baked Cookies from Provence (“Croquants”)
• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Butter Sablés from Alsace (Butterbredele)

Happy Holidays! 

The post A Traditional French Christmas Menu appeared first on Pardon Your French.

Bûche de Noël : a French Tradition

It is no understatement to say the Bûche de Noel is one of the Christmas traditions that the French get most excited about. This log look-a-like cake is a must on the French Christmas table and a dessert no one will pass on – even on an over-filled belly. 

If you are interested in learning more about the festive origins of the Bûche de Noel, you can visit my Classic Chocolate Bûche de Noël recipe. 

In France, literally every French bakery and pastry shop offer Bûches de Nöel on their stands, from the classic to the most modern and exotic-flavored versions. With such an incredible choice of Bûches de Nöel at every corner baker, few French people make their own Bûche de Nöel at home nowadays. Although you will still find passionate homemakers (like myself) tackling this project every year.  Plus, finding a premade Bûche de Nöel outside of France is quite difficult, so making one yourself is the obvious decision. 

Making your own Bûche de Noël at home 

Despite its elaborate look, a rolled-up Bûche de Nöel is often far easier to make at home than what you may think. This lighter and easier version will in fact only take about one hour of your time, whereas most classic versions would take two to three hours of your time. 

This simple Bûche is a combination of two elements: a light vanilla Génoise sheet cake rolled into a cylinder and a simple orange-flavored mascarpone filling (plus, fresh raspberries for garnish of course). Take it step-by-step: make the Génoise cake first, then the filling, and finally assemble the cake. 

Can you make this Bûche de Noël ahead? 

Yes, not only can you, but you should! After being made and assembled, this Bûche de Noël should chill in your fridge for at least 4 hours to set and firm up. You can keep the Bûche in your fridge for up to 24 hours. Because this Bûche isn’t covered with frosting, it is also easy to wrap with plastic film to chill, without making a mess or altering its look. 

This makes it a great make-ahead dessert if you are hosting a Holiday dinner! You can prepare the Bûche the evening before or the morning of, and keep the Bûche well wrapped in your fridge until you are ready to serve. Right before serving, unwrap the log, trim off the ends and dust it with icing sugar. 

Can you freeze it? 

Yes, you can even freeze it. After being made and assembled, wrap the Bûche tightly in plastic film and freeze, for up to 1 month. The day before serving, transfer the Bûche overnight in your fridge, and allow it to thaw. 

Baking Tips: 

• I recommend you separate the eggs about 30 minutes before you start, to allow them to warm up to room temperature. The egg whites should be at room temperature for them to retain more air when beaten. It will be easier to reach a firm peak. If too cold, the whites will be stiffer and won’t welcome in air as easily. 
• Keep an eye on the oven! The Génoise sheet cake bakes fast and the edges will turn from golden to “too brown” in no time. 10 to 11 minutes (depending on your oven) should be enough. 
• Intimidated by the prospect of rolling up a cake? Here is a trick to make it easier and avoid cracks: roll up the Génoise sheet cake right out of the oven while still warm, in a clean humid kitchen cloth. You don’t want to let the cake cool before you do this. A cloth dusted with sugar works too; but I tried to limit the amount of sugar used in this recipe. Rolling the cake when it is still warm and soft keeps the cake moist and allows it to “memorize” its rolled shape. When the cake is cool, gently unroll it and immediately spread the filling into it and roll it back up. 
• I love the raspberries in this Bûche, but they are interchangeable. Exotic fruits work very well here, such as cubed ripe mangoes (same quantities), cubed ripe pineapple (same quantities), cubed ripe kiwis or passion-fruit pulp (about ½ cup) 

I hope you’ll love this Raspberry Bûche de Noël recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Classic Chocolate Bûche de Noël 
• Chestnut Cream Cake 
• Apple Breton Pound Cake
• Classic French Chocolate Truffles

Raspberry Bûche de Noël

Print Recipe

Serves: 6-8 people Prep Time: 1 Hour Cooking Time: 11 Minutes 11 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 5 voted )

Ingredients

For the Génoise cake:
4 large eggs, yolks and whites separated and at room temperature
1/2 cup + 2 tbsp (125g) sugar
1 tsp vanilla extract
1 cup (130g) all-purpose flour
¼ tsp salt

For the filling:
1 cup + 3 tbsp (275g) mascarpone (35% m.f - 54% moisture)
Zest of an orange
1/2 cup (50g) powdered sugar
250g fresh raspberries

Instructions

For the Génoise cake: 

Step 1 - Pre-heat your oven to 400°F (205°C) with a rack in the middle. Butter a 10x15-inch (25.5cm x 38cm) rimmed baking sheet and line it with parchment paper (the butter helps the paper "stick" to the pan). 

Step 2 - In a large mixing bowl, beat the egg yolks with the sugar until foamy and a ribbon forms when lifting the whisk. Whisk in the vanilla extract. Switch to a spatula and fold in the flour and salt. Stop mixing when just incorporated; the batter will be quite thick at this point. 

Step 3 – In a separate bowl, whisk the egg whites until firm. Add a spoonful of the egg whites to the batter and mix to loosen the consistency. Add the rest of the egg whites and gently fold in with a spatula. Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. 

Step 4 - Bake for 10-11 minutes, until a tooth pick inserted in the center of the cake sheet comes out clean. Right out of the oven, lightly sprinkle a clean kitchen towel with water (to make it just humid, not wet), lay it onto your counter and turn the cake onto it. Peel off the parchment paper and immediately (and carefully) roll the cake with the kitchen towel, starting from the narrow (shorter width) side. Roll as tight as possible, without pressing onto the cake. Set aside on your counter. While the cake cools, make the filling. 

For the filling: 

Step 1 - In a mixing bowl, whisk together the mascarpone, sugar and orange zest. Rinse and pat-fry the raspberries.

Assembling: 

Step 1 - Transfer the rolled cake onto a working surface and slowly unroll it. Evenly spread the mascarpone filling onto the entire cake sheet. Scatter raspberries evenly over top, slightly pressing them into the filling (keep a few for decorating the log later). Re-roll the cake into a log, as it previously was (minus the cloth). Wrap the log into a plastic film and chill for at least 4 hours before serving. 

For serving, unwrap the log, trim off both ends, dust with powdered sugar and top with fresh raspberries.

The post Raspberry Bûche de Noël appeared first on Pardon Your French.

Fresh chestnuts are the stars of this soup. 

Indeed, this soup recipe takes a simplistic approach and is all about allowing the taste of fresh, seasonal chestnuts shine. After being peeled, fresh chestnuts are simmered on their own in an aromatic stock until tender, pureed and enriched with a dollop of cream – and that’s it. The idea is to process fresh chestnuts as little as possible, to keep their taste and unique creamy texture intact. This is why I recommend using the freshest, uncooked, in-shell chestnuts – which will deliver the best flavor. 

However as an alternative, when chestnuts are not in season – for convenience or perhaps for affordability – you can use cooked, peeled chestnuts – often coming in a can, jar or sous-vide. These chestnuts won’t come with the same freshness, but they will still result in a deliciously creamy soup. 

If you opt for cooked chestnuts (canned, jarred or sous-vide), you will then only use about 800g chestnuts, skip step 1 in the recipe, and only boil chestnuts for about 15-20 minutes in step 2 (instead of 20-25).  

How to buy and store fresh chestnuts? 

You can find fresh, in-season chestnuts during Fall and early Winter seasons in your grocery store, farmer’s markets and often Italian grocers. When shopping for fresh chestnuts, look for firm and shiny-looking ones. 

It is little known that chestnuts are highly perishable and best kept in your refrigerator – not on your counter at room temperature, where they can get moldy fast. Once refrigerated, chestnuts will keep fresh for about 45 days. 

How to easily peel fresh chestnuts? 

Once getting your hands on fresh chestnuts, there are two ways to prepare them for peeling: by roasting or boiling them. And because this recipe requires boiled chestnuts, we will focus on the boiling technique. Note that you could also steam chestnuts, but this requires a steamer basket. 

• 1. Score the chestnuts 

To prepare the chestnuts, start by cutting an “x” through the chestnut shells, using a very sharp paring knife. This will let the shell loosen itself from the nut as it cooks. It will also prevent it from exploding (yes, this does happen).

• 2. Boil the chestnuts 

Place the chestnuts in a large pot and cover them with water. The chestnuts should be completely submerged. Bring the water to a boil and simmer for 10 minutes. The shells should start to pull apart and the chestnut turn slightly tender. Drain the chestnuts and transfer them onto a clean kitchen towel. Wrap the towel around the chestnuts; this will keep the steam inside and soften the peels to make them easier to peel later. 

• 3. Peel the chestnuts 

Once the chestnuts are cool enough to handle, start peeling immediately. There is a short window of time between the chestnuts being cool enough to handle but still humid, tender and easy to peel – and too cool that they start to turn dry and the skins are now difficult to peel. 

Peel the chestnuts by pulling on the shells and snapping them off. Also make sure you remove the brown skin underneath the shell (you may need to scratch it off sometimes). 

Once chestnuts are peeled, at this stage, they should be a pale yellow and somewhat tender. But they aren’t tender or tasty enough to be eaten yet. 

So, now it’s time to make soup! 

How to store this Creamy Chestnut Soup

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

Cooking notes: 

• For a lighter version of this soup, you can substitute the heavy cream for milk (full fat or 2% m.f). 
• For serving, I love to top each bowl with a dollop of crème fraiche before sprinkling chopped chestnuts on top – but this is optional. This soup is also lovely topped up with bacon bits, or chopped nuts (ie. hazelnuts, walnuts)
• This recipe requires the use of an immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls. 

More French Soup Recipes: 

• Split Pea Bacon Soup (Potage Saint-Germain)
• Fresh Tomato Velouté Soup
• Classic French Lentil Soup
• Creamy Leek & Potato Soupe (Soupe Vichyssoise) 

Creamy Chestnut Soup

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2lbs (900g) fresh chestnuts (*or 800g peeled, cooked chestnuts - see cooking note above)
3 cups (750ml) low-sodium chicken stock (or vegetable stock)
1 bay leaf
1/2 cup (125ml) heavy cream (35% m.f)
¼ tsp salt
½ tsp freshly ground black pepper
¼ tsp freshly grated nutmeg
Crème fraiche (for garnish)
Chive, finely chopped (for garnish)

Instructions

Step 1 (to unpeel fresh chestnuts, see section above for detailed instructions*) - Score your chestnuts with an “X”, deep enough to cut through the outer skin and transfer the chestnuts to a pot of cold water. Bring the water to a boil and simmer for 10 minutes. Remove the chestnuts from the water, wrap them in a kitchen towel and let cool until cool enough to handle and peel the chestnuts.

Step 2 – Fill a large pot over medium heat with the chicken stock and chestnuts. Add the bay leaf, bring to a boil, lower the heat to medium-low and simmer for 25-30 minutes with a lid on (or only 15-20 minutes if using already cooked chestnuts), until the chestnuts are fork-tender.

Reserve about 4-6 chestnuts aside and chop them roughly (for garnish later). Discard the bay leaf.

Step 3 – Using an immersion blender, mix the chestnuts until smooth. – or, working in batches, purée soup in a blender until smooth and return soup to saucepan. Stir in the heavy cream, salt, pepper and nutmeg. Cook soup for 3-5 extra minutes until slightly thick. If the soup is too thin for your liking, continue to cook it. If the soup is too creamy-thick for your liking, stir in more water or heavy cream, one tablespoon at a time.

For serving, ladle soup into individual bowls. Top each bowl with 1 tablespoon of crème fraiche, chopped chive and the reserved chopped chestnuts. Enjoy immediately.

The post Creamy Chestnut Soup appeared first on Pardon Your French.

Ingredients for Green Beans Almondine:

• • Green Beans or “Haricots Verts” – Being a French dish, Green Beans Almondine is traditionally made with “Haricots Verts” (French string beans). In comparison with green beans, Haricots Verts are slimmer, longer and straighter. They take less time to cook and often turn more tender. Haricots Verts can be found in most grocery stores in North America, but are slightly more expensive than green beans. As more affordable options, this recipe works perfectly with green beans (as pictured here), string beans or even wax beans. When picking out the beans, look for a vibrant color, little to no blemishes, and a strong “snap” to ensure freshness.

•  
  • Almonds – Almondine (or amandine) is a French culinary term for an almond garnish. So the almonds truly make the dish here. You can use sliced almonds that are either blanched or unblanched (with skin on). The sliced almonds will be lightly toasted in brown butter to develop further nutty flavors with a delicious crunch. As another option, you can use slivered almonds (same quantities) and toast them as described in the recipe.
•  
  • Brown butter – Known as “beurre-noisette”, brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden brown color. Brown butter develops delicious nutty flavors, which gives Green Beans Almondine such a unique taste. The brown butter is used here to then toast the almonds and coat the beans. It’s important you take the time to make brown butter properly for this recipe – do not skip this step… you won’t regret it!
•  
  • Shallots – Shallots are a beloved ingredient in French cooking, and they shine in this dish. They have a delicate sweet flavor that pairs perfectly with the nutty brown butter and almonds. When picking out shallots, look for ones that are non-sprouted and that feel dry, firm and heavy for their size.
•  
  • Garlic – I like to use 4 cloves of garlic, but this measurement is forgiving: you can use less if you would like, or more cloves if you love garlic.
•  
  • Lemon – This recipe requires the use of both zest and juice, so I recommend you get an organic lemon.

Key steps for Green Beans Almondine:

Green Beans Almondine is a delicious recipe that comes together is less than 20 minutes. It does require a few steps, but they are quick and easy. Take some time to read about these key steps below, so you’ll better understand how this dish comes together.

#1. Blanching the Green Beans. Blanching the beans, means you par-cook them in a pot of boiling salted water until al-dente (crisp-tender). This usually takes about 4-5 minutes. To test the doneness of the green beans, you can take a bite of one: it should squeak between your teeth. It is important the beans are slightly undercooked when done blanching. They will continue to cook later in the fry pan, with the other ingredients.

#2. Making a Brown Butter. While the green beans are being blanched, you can start melting the butter over medium-low heat in a large fry pan. Once all melted, the butter will start to simmer and foam. This should take 3-4 minutes. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes. Immediately add the toasted almonds and turn the heat to low.

*** Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. For this recipe, it is best for the brown butter to not be fully brown yet (light gold color is best) before adding the almonds; as the butter will keep cooking with the almonds.

#3. Toasting Almonds in Brown Butter. Take the time to toast the almonds on low heat in the brown butter, stirring occasionally. Sautéing the almonds in butter slowly develops their nutty flavors further and turns them crunchy and golden, but prevents them from burning.  

#4. Add Garlic & Shallots for extra flavor. Once the almond slices are toasted to a golden color, you can add garlic and shallots to the pan. They will both add extra flavor and create a nice mix of crunchy/tender textures to the finished dish.

#5. Tossing Green Beans until glossy. Once the shallots are tender, it is time to add the blanched green beans into the pan. Using tongs, toss them gently until well coated with the brown butter and almond/shallots garnish.

How to prepare Green Beans Almondine ahead of time?

Green Beans Almondine is a great side dish to serve, especially during the Holidays. And, if needed, you can prepare the elements separately and ahead of time, and assemble the dish at the last minute before serving.

1. Blanch the green beans (step 1) and then immediately place them in an ice-bath: a bowl of water with ice-cubes. This will immediately stop the cooking process of the green beans. Once cooled, you can transfer the green beans to a bowl covered with foil or plastic film.
2. Prepare the brown butter and almond garnish (step 2-4)
3. Right before serving, re-heat garnish in a pan and toss the green beans in (step 5), until heated through.

More cooking notes:

• This recipe starts by boiling green beans in water to par-cook them. Do not hesitate to salt the water very generously. This will ensure the beans are seasoned through. They will also retain a vibrant color.
• I wouldn’t say this recipe is complicated but it has several quick steps that should be done simultaneously. Make sure you read the whole recipe through and prepare all the ingredients and equipment in front of you, before starting.

I hope you’ll love this Green Beans Almondine (Haricots Verts Amandine) recipe as much as I do! If you have any questions, please leave a comment. 

More sides you may like: 

• Classic Vegetable Tian from Provence 
• Belgian Endive and Ham Gratin (Endives au Jambon)
• Classic French Gratin Dauphinois
• Leeks with Dijon Shallot Vinaigrette
• Crispy Duck Fat Potatoes

Green Beans Almondine (Haricots Verts Amandine)

Print Recipe

Serves: 6-8 people Prep Time: 10 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2 lbs (900g) Green beans or Haricots verts, trimmed
Salt
4 tbsp (56g) butter, unsalted
½ cups sliced almonds
3 medium shallots, peeled and finely sliced
4 garlic cloves, peeled and finely minced
1 lemon, zested and juiced
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1 – Bring a large pot of water to a boil and season with salt generously. Add the green beans and blanch for 4-5 minutes until crisp-tender. They should be slightly undercooked and squeaky between your teeth.

Step 2 – Meanwhile, melt the butter in a large fry pan over medium-low heat. Once melted, the butter will start to simmer and foam. This should take about 3 minutes. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 3-4 minutes. Immediately add the almonds and turn the heat to low.

Step 3 – Toast the almonds, stirring occasionally, until golden, for about 2-3 minutes. Add shallots and garlic, and saute for 2 more minutes, until shallot is soft and fragrant.

Step 4 – Using a large slotted spoon or kitchen tongs, transfer the par-cooked green beans directly from the boiling water to the fry pan. Toss them gently until glossy and evenly coated with Almondine garnish. Add lemon zest and juice, and toss again. Season with salt and pepper to taste, and serve.

The post Green Beans Almondine (Haricots Verts Amandine) appeared first on Pardon Your French.

Table of contents

1. Appetizers
2. Soups & Starters
3. Mains
4. Sides
5. Desserts
6. Sweet Treats

1. Appetizers

Ham Cheese Olive Bread – Known in French as a “cake salé” (savory cake), you’ll often find this type of rustic bread/loaf served at friendly get-togethers or for pre-meal snacks and drinks in France. They come in all variations and are traditionally cut in thin slices or cubes for guests to pick at, while mingling before dinner.

Gruyère Cheese Twists – Known as “Torsades au Fromage”, these Gruyère Cheese Twists are the perfect crowd pleasers to serve with the French apéro – the traditional pre-dinner drinks and snacks in France. Made of flaky puff pastry twisted with nutty Gruyère Cheese, they are quickly assembled and deliver big buttery and cheesy flavors. 

Baked Cheese Puffs (Gougères Au Formage)- Originally from Burgundy, gougères are often served to accompany wine tastings in the region, but there’s no wonder why they’re such a beloved appetizer all over France too. They’re cheesy, crisp, airy and simply impossible to stop at one. For me, making a batch of gougères is a must as a host. You can serve them on their own (they pair wonderfully with any wine or beer) or split them to fill with rolled-up charcuterie, or even more cheese! This recipe is available in my cookbook Rustic French Cooking Made Easy (p21).

Sardine & Cream Cheese Rillettes– Growing up in Brittany, on the Atlantic coast, sardines were a staple food – coming in fresh every morning from the harbor and sold at the local “poissonnier” (fish shop); in cans or in the form of the utterly popular sardine rillettes. This tasty spread is a delight for sharing during the French Apéro : pre-meal drinks & small bites. 

Classic French Quiche Lorraine – With a buttery crust, cheese-filled custard and bits of smoky bacon, the Quiche Lorraine is classic French at its best. A Quiche is typically enjoyed for lunch, dinner or brunch – but I also love to serve it when hosting, warm or cold, cut in thin slices or cubes for guests to pick at as appetizers. 

Spinach and Cheese Quiche – This classic French savory custard-filled deep-dish French tart is made with a buttery crust, a silky filling of eggs and cream, a healthy amount of spinach and lots of melty Gruyère cheese. It’s an easy recipe that you can make ahead. Serve it in thin slices as a starter and in small cubes as appetizers. 

2. Soups & Starters

Creamy Leek & Potato Soup (Soupe Vichyssoise)– This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise (or sometimes “Potage Parmentier) is made of puréed leeks and potatoes, enriched with cream. This is a simple soup that’s comforting yet it makes for a nice healthy-ish starter before a big festive meal. Top it off with cream, fresh herbs like dill, parsley, chives and/or even a few chopped walnuts or hazelnuts. 

Creamy Chestnut Soup – This “Soupe Aux Marrons” is a wholesome soup and a French favorite all throughout Winter. Fresh chestnuts are simmered in an aromatic broth and then pureed until smooth, creating a luxuriously thick, creamy texture with the full-on sweet buttery taste of fresh chestnuts. 

Cauliflower with crumbled egg vinaigrette (Chou-fleur Mimosa)– Cauliflower season usually wraps up in November, but you can still find some beautiful seasonal cauliflower in December! Known in French as a “Chou-fleur Mimosa”, this Whole Cauliflower with Crumbled Egg Vinaigrette is as easy to make as it looks impressive.  This recipe packs on layers of flavors! The cauliflower head is poached until tender, topped with a tangy shallot vinaigrette, parsley and lastly some crumbled hard-boiled eggs (know as “mimosa” in France – nothing to do with the brunch cocktail!).  

Split Pea Bacon Soup (“Potage Saint-Germain”) – A staple French recipe that combines earthy green split peas with vegetables, pureed until smooth, and topped with crispy bacon for good smoky flavor. This is an easy and affordable soup to make. It’s thick, creamy and very satisfying. 

Poitou-style braised beets with kale–  This traditional dish hailing from Poitou features vibrant pink beets braised in white wine until sweet and tender, mingled with chopped kale, goat cheese and crusty bread. It is a simple, beautiful-looking and unfussy started and it’s a wonderfully different way to enjoy beets.  

Pickled Herring and Potato Salad (“Harengs Pommes à l’Huile”) – A classic Bistro starter in France. The tang of the pickled herrings compliments the creaminess of simple boiled potatoes, all bound together with a tangy red onion vinaigrette. This humble dish is often served during Winter as it is nutritious, packed with good fats from the fish and very satisfying.

Frisée Salad with Bacon, Egg and Croutons (“Salade Lyonnaise”) – A bistro classic from the city of Lyon, in southern France, renowned as being the gastronomic capital of the country. As a representative of its origin city’s cuisine, this simple recipe relies on everyday ingredients—leafy greens, bacon, bread, and eggs—thoughtfully combined to create a timeless dish.

3. Mains

Clementine Roast Chicken with Fennel & Honey – This Clementine Roast Chicken with Fennel and Honey is a lovely Winter dish that is light and zesty, but very comforting as well. This is a simple sheet-pan dinner recipe that comes together effortlessly and makes the best of two seasonal ingredients – citrus and fennel – paired with succulent roasted chicken leg quarters. A winning trio all the way.  

Chicken Chasseur (Classic French Hunter’s Chicken) – A classic from the French repertoire, this is a dish originally born from hunters returning home with their bounty of small game and wild mushrooms. In this classic version of the dish, bone-in chicken pieces and loads of mushrooms are braised in tomato sauce with white wine and fresh herbs, with a big dollop of butter to enrich the sauce at the end.

Classic French Beef Bourguignon – Fork-tender beef in a rich red-wine gravy nestled with veggies makes the Beef Bourguignon one of the most acclaimed French recipes around the world. A great recipe for the Holidays to impress your guests. 

Chicken in creamy mushroom sauce (Poulet à la Forestière)– This dish of chicken nestled in a creamy mushroom sauce is an Autumn staple in French kitchens; but it also makes a fantastic festive dish for the Holidays (and all throughout Winter if you ask me!) Chicken pieces are pan-fried, braised in white wine and finally garnished with a creamy “Forestière sauce” – a typical French sauce of mushrooms and crème fraiche. This is an easy recipe that is cozy and incredibly flavorful. 

Braised Rabbit with Prunes (Lapin aux Pruneaux) – This is a great classic dish from the French repertoire. Delicate rabbit meat gets braised in white wine with salty bacon and sweet prunes –beloved by the French- to create a deliciously rich, thick and slightly sticky sauce. This succulent combination of sweet and salty flavors is quite unique in French cuisine, which makes this dish very memorable. 

Braised Chicken Thighs with garlic & onions – In this favorite braised recipe of mine, onions and loads of garlic are caramelized in butter, and plump chicken thighs are seared on the stovetop until crispy. Everything then get braised in the oven in white wine and aromatics. It makes for a delicious combination of sweet and salty flavors, with crisp and melty textures.

Bacon-wrapped chicken breasts in grape sauce– Inspired by the famous dish of “Cailles Aux Raisins” but made simpler, this festival recipe features chicken breasts draped in bacon strips and served on a bed of creamy grape sauce, made with crème fraiche, honey and spiked with sage. Absolutely divine! 

Roasted Chicken with Dijon Herb Butter – Who doesn’t love a perfectly roasted chicken, with juicy flavorful meat and crispy skin? One of the simplest and most delicious dinners, a roasted chicken sure is a crowd-pleaser. Now add slabs of tangy Dijon herb butter to the mix, and you’ll have yourself an unforgettable meal.

Pork Chops in grainy mustard and mushroom sauce – The blend of mushrooms, crème fraiche and grainy mustard makes for an utterly creamy and flavorful sauce that’s the perfect topping to plump pork chops.

Pork chops with apples & cider sauce – Pork chops, apples and cider collide in this typical dish from Brittany – a French region famous for its apple orchards and pig farms. These Pork Chops with Apples served in a cider-spiked creamy sauce are a favorite recipe amongst Brittany home cooks, as it’s a simple one-pan dish that boasts delicious sweet and savory flavors.

Coq Au Vin Blanc – Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me. 

Flemish Beef and Beer Stew (“Carbonnade” ) – The stew of choice in Belgium as well as the North of France. With plenty of beef chunks, caramelized onions, brown ale and the inclusion of brown sugar, this dish has a distinct sweet and salty taste that makes it stand out from the crowd. Its rich glistening gravy and fork-tender beef chunks are pure comfort food, and makes it a perfect dish to indulge in during the cold season.

4. Sides

Green Beans Almondine – A classic French side dish that’s quick, easy and elegant. Crisp green beans are tossed in brown butter with toasted almonds and shallots for a healty-ish side that’s buttery, nutty and crunchy. 

French Peas with lettuce, carrots & pearl onions – Known in French as “Petits Pois à la Nivernaise”, this recipe is a very traditionnal and classic way to cook peas in France. This is the kind of go-to recipe that most French cooks have in their repertoire and that you’ll find featured on Holiday tables alongside the classic meat and potatoes.

Classic French Gratin Dauphinois – In this traditional French gratin, thinly sliced potatoes are baked slowly in creamy milk until utterly tender. It is a great classic of the French culinary repertoire, and one of the most beloved dishes to make in the Winter. 

Crispy Duck Fat Potatoes (Pommes Sarladaises) – Known as “Pommes de Terre Sarladaises”, this side dish of potatoes cooked in duck fat is an absolute classic of south-western French cooking. It features potato slices seared in duck fat and finished with garlic and fresh parsley. It is a very simple recipe but with big flavors – thanks to the duck fat. The potatoes are tender on the inside, extra crisp on the outside and have an incomparably luscious and nutty taste.

Classic French Celeri Root Remoulade – Celery Root is in season in the Spring and then again in late Fall – early Winter, perfectly on time for the Holidays. Ubiquitous in France, this Classic French Celery Root Remoulade features raw celery root sticks tossed in a creamy mayonnaise and Dijon dressing with bits of tangy cornichons. It is a very popular salad in France – often alongside the equally beloved “Carottes Rapées”. It’s a breeze to recreate at home, and tastes both crisp and creamy, tangy and smooth – it has it all!

5. Desserts

Classic Chocolate Bûche de Noël – In France, a proper Christmas dinner wouldn’t be complete without a traditional Chocolate Bûche de Noël. This wooden log look-a-like cake, traditionally made of a rolled-up Génoise cake frosted with Chocolate buttercream, is part of the official conclusion to a Christmas feast. A holiday ritual no one will pass on – even with an overfilled belly. 

Alsatian Kugelhopf Cake – I discovered the Kugelhopf as a child, in Alsace. It was served to me in gigantic slices in the morning, and I felt like I was eating dessert for breakfast. This cross between a brioche and cake is moist, fragrant, not too sweet, and has a festive feel to it that always makes a great impact. It’s fair to say, it is one of my favorite regional treats. This recipe is available in my cookbook Rustic French Cooking Made Easy (p 141). 

Meringue & Chocolate Cream Sandwich Pastries (Merveilleux) – These meringue and chocolate cream sandwich pastries are a famous specialty from French and Belgian Flanders and can be spotted across bakeries and pastry shops all over the city of Lille. A Merveilleux is a flawless marriage of textures: crispy-melt-in-your-mouth meringues wrapped in fluffy chocolate cream and covered in crunchy chocolate shards.

Chestnut Cream Cake (Gâteau Ardéchois) – Known in French as the Gâteau Ardéchois, this Chestnut Cream Cake originates from the French Ardèche and is a Winter classic for French homebakers. Made with homemade chestnut spread, this is a simple yet moist cake, with an incomparable taste and texture from the chestnut spread.

Winter Fruit Salad – After a festive or comforting meal, a fruit salad is always a welcome ending on a lighter and more refreshing note – even in the Winter! This Winter Fruit Salad plays with in-season fruits: pears, apples, clementines, kiwis and pomegranate seeds. This is a colorful, vitamin-packed mix of sweet flavors and crisp textures, that looks as beautiful as it tastes.

Classic French Crème Brûlée – Crème Brûlée (which translates to “burnt cream”) is one of the most raved about French desserts of all time – and for good reason. The two contrasting layers of luscious vanilla cream under a crackly caramelized sugar top are a match made in heaven and make this dessert stand out from all the others.  

Classic French Lemon Tart (Tarte Au Citron) – A crisp buttery crust with a smooth tangy lemon custard. That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart. A must to have in your baking repertoire as a French host(ess). This is a perfect dessert to transition from Winter to Spring. It’s bright and sunny, while still making the best of these citrusy winter fruits.

Classic Tarte Tatin – As apple tarts go in France, I don’t think you’ll find more iconic than the classic Tarte Tatin. This tart of caramelized apples and crisp buttery crust turned upside-down, is an icon of French cuisine and a must to have in your baking repertoire as a French host(ess).

Classic French Chocolate Pots de Crème – These little Chocolate Pots de Crème are incredibly simple to make at home and are Perfect for making ahead too. You can pop them in the fridge for as long as two days, and serve them when needed.

Classic French Chocolate Mousse – Decadent yet elegant, a Classic French Chocolate Mousse is a must in your repertoire as a French host(ess), or just to treat yourself. This timeless dessert relies on only a few ingredients – chocolate, eggs, butter and sugar – to create a smooth, airy texture with intense chocolatey taste. It is a great make-ahead dessert to serve in individual cups.

6. Sweet Treats

Classic French Spiced  Bread (Pain d’Épices) – Rye flour, a good amount of honey and a unique spice blend are the key components of a great Classic French Spiced Bread – also known as Pain d’Épices. This cross between a cake and a bread is a holiday staple in France. It can be found on most Christmas market stalls, sold in big slabs. It is also a favorite to make amongst home bakers as it is a really simple recipe that makes the house smell wonderful. This is a perfect crowd pleaser for the Holidays.

Spices Cookies with Candied Citrus peels & Almonds (Leckerli)– Cinnamon, nutmeg, ginger, clove, candied citrus peels, honey, almonds, kirsch liquor… if you like all kind of Holidays spices and fixings, you’re in for a treat! These popular Leckerli cookies embrace all the flavors of the Holidays in a delicious tiny format. “Leckerli” means “little treat” and that’s exactly what they are: sticky, chewy yet crisp edged, and so fragrant from all the spices.

Butter Sables from Alsace (Butterbredele) – If there’s one French Holiday cookie recipe to have in your repertoire, this is the one. These Butter sablés from the Alsace region, known as “butterbredele”, are the most common cut-out cookies made and enjoyed over the Holidays in France. They are buttery, subtly flavored with lemon zest and satisfyingly crisp yet sandy.

Thin Spiced Almond Cookies – Known as “Pains d’Amandes”, these thin Spiced Almond Cookies are a beloved specialty from the Flanders region, straddling Northern France and Belgium. Made with cinnamon, nutmeg and almonds, these slice-and-bake oblong cookies pack warm holiday-spiced flavors and a great crunch.

Cocoa Almond Thumbprint Cookies from Alsace (Linzele)- These little Holiday treats are a specialty from Alsace, France – a region that has an extensive repertoire of Holiday cookies. In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Classic French Chocolate Truffles – Homemade chocolate truffles are as decadent as they are simple to make. These bite-sized chocolate confections are made with only 4 ingredients, yet they’re blissfully elegant and so delicious. They’re creamy, melt-in-your-mouth and will satisfy all chocolate lovers’ cravings. They’re a luxurious treat that makes the perfect gift, or to serve as an after-dinner dessert.

Chocolate Almond Twice-Baked Cookies (“Croquants”) – These little twice-baked cookies may remind you of the Italian biscotti, but I promise they are French through and through. They are very popular in the South of France, and especially in Provence, where almonds grow abundantly. Just like biscotti, they are quick and easy to assemble, cut cross-ways and twice baked for an incomparable crispness. And they are very hard to stop at one!

Roasted Hazelnut Financiers – While classic French financiers are typically made from ground almonds, these Roasted Hazelnut Financiers are made from – you guessed it – roasted hazelnuts, to help provide bolder flavors. This variation on these iconic French bite-sized cakes is a favorite of mine for its perfectly-matched notes of nutty brown butter and rich, toasty hazelnuts. 

Did you make one of these recipes?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit!

The post Best French Recipes for the Holidays appeared first on Pardon Your French.