Cooking notes:

• The idea here is to play with seasonal Winter fruits. Pears, apples, clementines, kiwis and pomegranate are staples. But you can also substitute clementines with other citrus fruits (oranges, blood oranges, mandarines) or add other Winter fruits, such as pineapple, banana, mango or persimmon. Play around with different colors and textures.
• For pears, choose crisp varieties such as Bosc or Bartlett.
• For apples, choose a crunchy variety that won’t brown too quickly when sliced. Honey crisp, Fuji or pink lady are good choices.
• Start by cutting the apples and pears. As soon as they are cut, toss them with the juice of ½ a lemon so they don’t brown.

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

• Classic French Lemon Tart 
• Honey Lemon Marmalade
• Lemon Poppy Seed Yogurt Loaf
• Pêches Melba
• Peach & Blueberry Galette
• Classic French Tarte aux Fraises

Winter Fruit Salad

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 firm pears, cored and cubed
2 crisp apples, cored and cubed
4 Clementines, peeled and segmented
2 kiwis, peeled and cubed
1 pomegranate, seeded
1 lemon, juiced
Optional: 1 to 2 tbsp honey

Instructions

Make sure you read the cooking notes before you start.

Step 1 - In a large bowl, combine the cubed pears and apples, and toss immediately with ½ of the lemon juice (so they don’t brown). Add the clementine segments, kiwi and half of the pomegranate seeds. Add the rest of the lemon juice and (optionally) the honey. Toss delicately to combine.

Step 2 - Serve in individual glasses, cups or bowls, and top each serving with a sprinkle of pomegranate seeds.

Notes...

This Winter Fruit Salad can be prepared up to 5 hours before serving. The lemon juice prevents the fruits from browning. After that, the fruits tend to soften and the salad won't really look fresh anymore.

Did you make this recipe?

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. This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

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A no pectin added, natural marmalade recipe

This Honey Lemon Marmalade recipe requires only 4 ingredients: lemon, honey, sugar, water – with no pectin added. It is a very simple recipe that leans on lemons to bring a punch of bright and zesty flavors.

Of course, I see how a lemon marmalade could be a little hard to come by, since lemons are too sour to eat on their own, but the addition of honey here cuts the bitterness of the fruit and brings a nice smoothness all around. It makes for a sticky spread that is zesty, just sweet enough, still a little sour, with no unpleasant bitterness. Try it on toasts, crêpes, or even as a sauce with chicken or duck.

Cooking notes:

• Regular lemons or Meyer Lemons? I love marmalades with a punch, and this one, made with regular lemons, is one of them! It is sweet and sticky like a marmalade should be, but also has a pleasing light bitterness/sourness to it. If you aren’t fond -or scared of- bitter/sour marmalades, you can switch regular lemons for Meyer lemons. Meyer lemons are milder and less sour, so they will make a marmalade that is less tart – and likely more approachable for kids or shy palates.
• This recipe uses everything: lemon flesh, pith and rind. You don’t need to separate or discard of the rind or pith (white tissue lining the lemon rinds). As mentioned above, this makes for a Marmalade that is slightly bitter/sour. If you want a smoother taste, you can discard of the lemon pith, or use Meyer lemons. 
• With 2 cup (400g) of sugar, I know it can be tempting to lower the amount of sugar is this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. You will end up with a marmalade that is runny, and hence not spreadable. The sugar balances the acidity of the lemons and acts as a thickener. 
• Using a Candy Thermometer will make this recipe easier, especially if you’re a first time marmalade maker. We need to reach at least 220F(106C) and you’ll know for certain that the marmalade is ready. But if you don’t have one, don’t worry: you can use the plate test (see in the recipe).
• For jarring, you can simply pour the marmalade into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely. If you wish to keep the jam for longer, use a can-sealed method (this article covers it all).

I hope you’ll love this Honey Lemon Marmalade as much as I do!  

You may also like:

• Blueberry Balsamic Sauce 
• Vanilla Blood Orange Marmalade
• Concord Grape and Thyme Jam

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Honey Lemon Marmalade

Print Recipe

Serves: 3 x 8 oz jars Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 15 voted )

Ingredients

4 medium-sized organic lemons
2 cups sugar (400g)
4 tbsp (about 60ml) honey
3 cups (750ml) water

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Scrub and wash the lemons clean. Place the four whole lemons in a large pot filled with water over medium heat and bring to a boil. Boil for 30 minutes, until you can easily poke a fork into the skin of the lemons. Strain the water and transfer the lemons to cool on a chopping board.

Step 2 – When cool enough to handle, slice the lemons in half and remove any seeds. Cut each lemon half in four (so you get 8 wedges/lemon) and finely chop the lemon peels and flesh. For the thickness of the strips, do as you prefer: thicker strips (3-4mm) will make for a chunkier and more bitter marmalade. Thinner strips will make for a looser and sweeter spread.

Step 3 – Return the lemon to a pot/saucepan with the sugar, honey and water. Stir to combine and simmer for 30 to 40 minutes (lid off), until a candy thermometer reads exactly 223°F (106°C).

If you do not have a candy thermometer - place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of marmalade on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 4 – Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The marmalade can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

Did you make this recipe?

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 Appetit! 

The post Honey Lemon Marmalade appeared first on Pardon Your French.

Parallely, this season also sees fresh grapes making their way into French kitchens and in our seasonal recipes. And among these famous grape harvest recipes, is the “Cailles aux Raisins” (Quails with Grapes). This classic French recipe features whole quails wrapped in bacon and served on a bed of cooked grapes. It is an exquisite dish, that is often made for big occasions.

A simplified, more approachable “Cailles aux Raisins”

As a way to make this “Cailles aux Raisins” recipe more approachable and easy to make on the daily, I came up with these Bacon-wrapped Chicken Breasts in Grape Sauce. The whole quails are replaced by simple chicken breasts draped in bacon strips and served on a bed of creamy grape sauce, made with crème fraiche, honey and spiked with sage.

I know boneless, skinless chicken breasts sort of have a reputation for being bland and dry. But in this recipe, they stay moist and flavorful when wrapped in bacon. The sauce is sweet and tangy thanks to the lightly blistered grapes and honey, yet mellowed down with the sage and smooth crème fraiche.

It is a delicious combination of textures and flavors, and a great recipe to easy your way into Autumn…

How to make these Bacon-Wrapped Chicken Breasts in Grape Sauce

The recipe starts by salting the chicken breasts 2 to 3 hours before you start cooking (leave them on the counter). This allows enough time for the meat to fully absorb the salt, and results in evenly seasoned and moist chicken breasts. After that, the chicken then get wrapped in bacon, adorned with a fresh sprig of rosemary and baked in the oven.

If you have a meat thermometer, now is the time to use it – you want the inside of the breasts to reach a temperature of 165°F(74°C). Read my cooking notes below for more details on meat thermometers. Once the chicken breasts are cooked, set them aside covered with foil and start building the sauce.

In a large frying pan, caramelize the onions and garlic in butter and extra-virgin oil. Add the grapes (previously marinated in wine vinegar, lemon juice and zest) along with sage and honey. Cook them until fragrant and lightly blistered. Add the crème fraiche and stir to combine. Finally, nestle the chicken breasts in the sauce and cook for a few extra minutes until warmed through.

My Cooking tips:

• Make sure you salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate into the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• Having been intimidated with cooking meats in the past, getting a meat thermometer has been a great tool to help build my confidence. Here is the one I have, if you’re interested in purchasing one. It makes it very easy to control the proper cooking of your meats, and you simply know the meat in done when it has reached the intended temperature.
• For the grapes, you can opt for white, red or a mix of both. I recommend you choose seedless grapes as this will make the dish more enjoyable in texture when eating.
• Although it wasn’t easy to find up until a few years ago, crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Some of my favorite brands includes Liberte and Maison Riviera.

I hope you’ll love these Bacon-Wrapped Chicken Breasts in Grape Sauce as much as I do! This is a simple yet impressive recipe that is perfect to ease your way into Autumn and enjoy the abundance of fresh grapes.

You can easily double the quantities to serve it for 8 people. It goes perfectly with a side of rice and/or simple French beans in butter.

You may also like:

• Chicken Marengo 
• Roasted Chicken with Dijon Herb Butter 
• Slow Cooker Beef Bourguignon
• One-pan Garlic Lamb Chops with potatoes and carrots

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Bacon-wrapped Chicken Breasts in Grape Sauce

Print Recipe

Serves: 4 Prep Time: 20 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 12 voted )

Ingredients

4 Boneless, skinless Chicken Breasts (200-250g each)
1 tsp salt
1 tsp freshly ground black pepper
¼ tsp ground nutmeg
8 slices bacon
4 sprigs of fresh rosemary
1 tbsp unsalted butter, cold

For the Grapes:
600g grapes (white, red or a mix of both)
¼ tsp salt
¼ tsp freshly ground black pepper
1 tbsp (15ml) red wine vinegar
½ lemon, zested and juiced

For the Sauce:
1 tbsp (14.5g) unsalted butter
1 tbsp (15ml) Extra Virgin Olive Oil
½ onion, peeled and diced
1 garlic clove, peeled and diced
1 tbsp (18ml) honey
1 sage leave, finely chopped
2 tbsp (29g) Crème Fraiche (35-40%MF)

Instructions

Make sure you read my cooking notes before you start.

2 to 3 hours before starting cooking, salt rub the chicken breasts on both sides. Sprinkle with black pepper and nutmeg, and leave on the counter. 

When ready, pre-heat your oven to 375°F/190°C (or 360°F/185°F for a convection oven).

Rinse the grapes thoroughly and pat them dry with paper towel. Cut about two thirds of the grapes in half, leaving a third of them whole. Transfer the grapes into a bowl, add salt, black pepper, vinegar, lemon juice and zest. Stir to coat the grapes evenly and set aside for about 30 minutes.

Wrap the chicken breasts with two slices of bacon each, tucking the ends underneath and slipping a sprig of fresh rosemary in-between. Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon to the rack. Top each chicken breast with 2-3 dots of butter. Bake the chicken breasts for 30 minutes (or 25 minutes in a convection oven). If you have a meat thermometer, the chicken breasts should reach an inside temperature of 165°F/74°C. Set the chicken breasts aside, covered with foil.

In a large frying pan (no lid needed) over medium-heat, melt the butter with the EVOO. Add the onion and garlic, and cook for 7-8 minutes, stirring occasionally until the onion is lightly caramelized. Add the grapes, honey and sage and cook for 7-8 minutes, stirring occasionally until softened (some grapes might blister and/or burst). Stir in the crème fraiche and cook for 5 minutes. Nestle the chicken breasts in the pan, and cook for 5 more minutes.

Serve immediately, with white rice and/or French beans in butter.

Did you make this recipe?

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 Appetit! 

The post Bacon-wrapped Chicken Breasts in Grape Sauce appeared first on Pardon Your French.

This recipe gives you one of my favorite takes on the classic Blanc-Manger – topped with fresh strawberries. The creaminess of the Blanc-Manger pairs wonderfully with the juicy chunks of tangy strawberries.

The Origin of Blanc-Manger

The Blanc-Manger is an old and quite unusual dessert, finding its roots in Medieval times. In the 14^th century, it was a savory side dish made from jellified chicken broth.

The recipe travelled throughout time, to eventually become the sweet and simple dessert that we know today – which is more suited to today’s palates. Because of its simplicity, this white dessert is often served with sweet syrups or fruits for added color and taste. It is however somewhat forgotten in metropolitan France, giving way to more popular creams like coconut flan, pots de crème or the infamous Crème Brulée. It is however one of the most popular desserts in the French Caribbean islands, where it is made with coconut milk, concentrated milk, lime, vanilla and rum.

The Ingredients of a Blanc-Manger

As its name suggests, a “Blanc-Manger” (meaning “white dish” in Old French) should be made with only white ingredients. Following this single rule, you can find Blanc-Manger made in different ways: with dairy milk, almond milk, coconut milk, with or without heavy cream, with gelatin, arrowroot or cornstarch, etc.

This recipe is a classic take on the Blanc-Manger, and one of its simplest versions too: made with almond milk, almond extract, heavy cream, sugar and gelatin to set.

Most Blanc-Mangers are made in big molds but can be very tricky to flip and unmold even for expert bakers. So I wanted to create this version to be served in 4 to 6 individual cups for ease of making and convenience to serve.

• Almond milk – Make sure to use unsweetened almond milk, or the dessert will be far too sweet.
• Almond extract – A concentrated liquid made from bitter almond oil, almond extract gives this classic Blanc-Manger its signature flavor. Be sure to only use ¼ teaspoon of the extract, as its flavor packs a real punch.
• Heavy cream – In France, crème Fleurette is largely used for making a Blanc-Manger. This specific type of heavy cream is made from the cream that rises to the top of the milk. Crème Fleurette is usually around 30-35% milk fat, so you can use heavy cream or whipping cream as a substitute in North America.
• Gelatin – For setting the Blanc-Manger, you can use either powdered gelatin or sheets. Gelatin powder is simply gelatin that has been dried and ground, while sheets is gelatin that has been dried in a flat sheet. Sheets are known to result in a more transparent dessert than powder, but this dessert is meant to be all white, so this visual detail doesn’t really matter here. Sheets are most commonly used in France, but using powder is perfectly fine too. You can follow the classic ratio that one tablespoon of powdered gelatin equals 4 gelatin sheets.

How long can you keep Blanc-Manger?

• Any leftovers? You can cover the individual Blanc-Manger with plastic film and let them in the fridge for up to 3 days. 
• I do not recommend to freeze Blanc-Manger. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Common Questions

Can I use dairy milk or another non-dairy milk (ie. soy milk) instead of Almond Milk?

Yes, you can. The golden rule for a blanc manger recipe, no matter which milk you opt for, is to never boil the milk and heavy cream. You just need to slowly simmer the liquids and whisk for 2 minutes, to allow the sugar and gelatin to fully dissolve.

Do note that almond milk is the best suited for this recipe. You can use other dairy milk or non-dairy milk but the flavor profile of the dessert will change slightly.

Can I enjoy Blanc-Manger with other fruits?

Yes, absolutely! My favorite way to enjoy blanc manger is topped with fresh strawberries, but feel free to swap for blueberries, raspberries, diced stone fruits or whatever soft fruit is in season.

Final tips:

• Make sure your use unsweetened almond milk, or the dessert will be too sweet.
• This dessert needs to set overnight in the fridge so make sure to plan ahead.

I hope you enjoy this Almond Blanc-Manger with Strawberries recipe as much as I do! Any questions, don’t hesitate to leave a comment.

More Strawberry Recipes you may like: 

• French Strawberry Tart (Tarte a la Fraise)
• Strawberry Rhubarb Crisp
• Strawberry Flaugnarde
• Strawberry Charlotte Cake 
• Strawberry Rhubarb Galette
• Breton Pound Cake with Summer Berries
• Strawberry Jam
• Strawberry Rhubarb Crisp

Almond Blanc-Manger with Strawberries

Print Recipe

Serves: 4-6 individual pots Prep Time: 20 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

1+2/3 cup (400ml) almond milk, unsweetened
1/3 cup + 1 tbsp (100ml) heavy cream (35% mf)
¼ tsp almond extract
½ cup (100g) sugar
1 packet gelatin (1 tbsp) or 4 sheets
1 lb (454g) Strawberries, washed, hulled and quartered
1 orange, zested
2 tbsp (30g)sugar

Instructions

Step 1 - In a medium sized saucepan, over medium heat, whisk together the almond milk, heavy cream, almond extract, sugar, and gelatin*. Bring to a slow simmer and whisk for 2 minutes, until the sugar and gelatin have fully dissolved. Remove from the heat and let sit for 15 minutes.

(*If you are using gelatin powder, add it directly into the liquid. If using gelatin sheets, allow them to soak in a bowl of cold water for 10 minutes beforehand. When soft, wring them out and add them into the liquid.)

Step 2 - Fill 4 individual glasses or ramekins with the Blanc-Manger liquid, up to ¾ of the way full. Allow them to cool to room temperature completely before transferring into the fridge. Chill overnight (at least 12 hours).

Step 3 - The next day, two hours before serving, prepare the strawberries. Place the strawberry quarters in a bowl, top with orange zest and sugar. Stir and allow to sit on the counter for 2 hours, until the strawberries soften lightly and release some liquid.

Take the Blanc-Mangers out of the fridge and top each one with 2 to 3 spoons of the strawberries. Serve immediately.

The post Almond Blanc-Manger with Strawberries appeared first on Pardon Your French.

This Honey and Citrus Spiced bread truly stole my heart – but it is no surprise when you know its recipe was crafted by the mind of the talented Christophe Michalak.

If you don’t know him yet, Christophe Michalak is a French pastry chef and TV personality. (if you go to Paris, you have to visit his fantastic pastry shops!). His twist on French pastry classics is always fun, bright and full of pep. Just like this spiced bread!

I am a big fan of spiced breads, and I have surely tried my share of recipes in the past. And although the traditional pure-honey spiced bread recipe (from Bourges, France) is still high on my list of favorites, I must say today’s recipe is now my number one.

Making a well-balanced spiced bread can be a challenge. Half-bread, half-cake, its texture is sometimes too dry, or too rich. The spice mix can be too strong, or conversely, underwhelming. If you respect this recipe, I believe you can achieve a perfectly spiced, perfectly moist loaf. 

With plenty of honey, this spiced bread is so moist and has a very tender, yet airy texture. The addition of citrus (orange, lime and lemon) is such a nice twist, making it bright and comforting at the same time.

Cooking notes:

• I have used wildflower honey for this recipe, but I believe any type of honey will work well. Dark honey will result in a darker, deeper-flavored bread.
• Since we are using the zest of citrus, opt for organic citrus.
• If you have some patience, after the loaf is baked and at room temperature, wrap in foil and let it sit for 24 hours. This really helps bring out the honey, spice, and citrus flavors. The loaf will be so much better the next day, and the day after, and the day after.

If you try this Honey and Citrus Spiced Bread, let me know! Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with. 

Bon Appétit!

Honey and Citrus Spiced Bread, Michalak-Style

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 cup (150g) of water

1/3 cup (60g) sugar

½ cup (160g) honey

3g four spices mix 

Zest of 1 lemon

Zest of 2 limes

Zest of 1 orange

4g star anis

6.5 (95g)  tbsp butter

1 pinch of salt

1 ¼ cup 150g flour

1 ½ tsp baking powder

½ tsp baking soda

Instructions

In a sauce pan, bring the water to a boil with the sugar, salt and honey. Add in the four-spice mix, the star anise and the zests. Add in the butter and let it melt. Remove from the heat, cover with a lid and let infuse for 20 minutes.

In a mixing bowl, mix the flour, baking powder and baking soda.

Preheat your oven to 350C

Poor your honey mix through a filter/mesh (to discard of the zest and spices).

Slowly pour the honey mix into the flour mix and start whisking until you reach a smooth batter.

Grease a loaf pan and pour in the batter (it should be a liquidish batter)

Bake for 40 minutes.

Take out of the oven and let cool to room temperature on a cooling rack.

The post Honey and Citrus Spiced Bread, Michalak-Style appeared first on Pardon Your French.