BLACK AND WHITE WEDNESDAY #150 - AUTUMN'S FINEST FRUIT

- Apple Of My Eye -

And when you crush an apple with your teeth, say to it in your heart:
Your seeds shall live in my body,
And the buds of your tomorrow shall blossom in my heart,
And your fragrance shall be my breath,
And together we shall rejoice through all the seasons.”
- Khalil Gibran

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". This week it is hosted by Cinzia at "Cindystarblog" (click here in order to see who is hosting the next roundup).

IN SEASON: 31 LUSTFUL STRAWBERRY RECIPES TO ENJOY THIS SUMMER

As indigenous strawberries are now in season, I thought I'd share a few delicious recipes with you. Enjoy!

Recipes From My Blog:
. Strawberry And Rhubarb Crumble (recipe here)
. Strawberry Coffeecake (recipe here)
. Strawberry Sorbet (recipe here)

Recipes From Other Blogs And Sites:
. Balsamic Strawberry And Chicken Pizza with Sweet Onions And Smoked Bacon by Closet Cooking (recipe here)
. Chilled Strawberry Soup by Southern Living (recipe here)
. French Strawberry Hazelnut And Creme Patissiere Tart by What's For Lunch Honey? (recipe here)
. Key Lime Pie With Strawberries by Taste.com.au (recipe here)
. Lemon And Strawberry Jam by Juls' Kitchen (recipe here)
. Prawn and Strawberry Salad With Poppyseeds by Bizzy Lizzy Good Things (recipe here)
. Savory Strawberry Sauce Over Grilled Salmon by Karista's Kitchen (recipe here)
. Strawberry And Chocolate Muffins by Plated Stories (recipe here)

. Strawberry And Cream Quinoa Porridge by Fresh Family Cooking (recipe here) 
. Strawberry Avocado Salsa by Cooking Light (recipe here)
. Strawberry Cream Cake by Sprinkle Bakes (recipe here)
. Strawberry Cream Cheese Coffee Cake by Pink Recipe Box (recipe here)
. Strawberry Cream Pie by Willow Bird Baking (recipe here)
. Strawberry Fennel Ice Cream by Glutton For Life (recipe here)
. Strawberry Fritters by What Should I Eat For Breakfast? (recipe here)
. Strawberry Laminghtons by Taste.com.au (recipe here)
. Strawberry Mascarpone Whipped Cream Tart by Life's Feast (recipe here)
. Strawberry Peanut Crunch Pie by BBC Good Food (recipe here)
. Strawberry Pie by LA Times (recipe here)
. Strawberry Salad With Grilled Chicken, Peas, Cucumber And Gorgonzola by My Carolina Kitchen (recipe here)
. Strawberry Sour Cream Scones With Brown Sugar Crumble by The Kitchn (recipe here)
. Strawberry Tarts by Pattern Patisserie (recipe here)
. Strawberry Terrine by Woman Magazine (recipe here)
. Strawberry Tiramisù by Simone's Kitchen (recipe here)
. Raspberry And Strawberry Fool by Miss Foodwise (recipe here)
. Roasted Strawberry Ice Cream Flavored With Balsamic Vinegar by Briciole (recipe here)
. Rye Shortcakes With Roasted Strawberries And Rhubarb by Apt. 2B Baking And Co via Food52 (recipe here)

. Vegan Strawberry Peach Pie by Lunchbox Bunch (recipe here)

DAMSON PLUM FLAUGNARDE (CLAFOUTIS) - FLAUGNARDE AUX QUETSCHES

September days have the warmth of summer in their briefer hours, but in their lengthening evenings a prophetic breath of autumn. The cricket chirps in the noontide, making the most of what remains of his brief life. The bumblebee is busy among the clover blossoms of the aftermath, and their shrill and dreamy hum hold the outdoor world above the voices of the song birds, now silent or departed.
-   September Days by Rowland E. Robinson, Vermont.

September's baccalaureate
A combination is of crickets - crows - and retrospects
And a dissembling breeze
That hints without assuming -
An innuendo sear
That makes the heart put up its fun
And turn philosopher.
-   Emily Dickinson, September's Baccalaureate

August ended on a bright, balmy and estival note, but as we were entering September the weather decided to take an abrupt turn when summer silently sneaked out through the back door like some secret lover on a undercover mission. Without much fuss, it shyly bid us farewell and quietly tiptoed away; as if its joyful presence and warm embrace had not mattered to us, it eclipsed itself, never to be seen again.

Autumn, that artfully cheeky little opportunist of a trickster swiftly and discretely replaced our beloved summer and immediately made itself comfortable. Similarly to a fearsome king marking his territory, fall entered the scene dramatically and imperially. Fierce thunderbolts, tempestuous northern winds and torrents of water accompanied his boisterous arrival.

October, baptize me with leaves! Swaddle me in corduroy and nurse me with split pea soup. October, tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!
- Rainbow Rowell, Attachments

You expected to be sad in the fall. Part of you died each year when the leaves fell from the trees and their branches were bare against the wind and the cold, wintery light. But you knew there would always be the spring, as you knew the river would flow again after it was frozen. When the cold rains kept on and killed the spring, it was as though a young person died for no reason.
- Ernest Hemingway, A Moveable Feast

The change was so unexpected and radical that it shocked us all. Now that capricious october has fully kicked in and Samhain is nearing, thick fog blankets obscure the sky till noon, the world is filled with chilly warmth (temperatures rarely reach 18°C/64° F in the afternoon), sun rays gracefully bathe the landscapes in a golden glow, light's decline is becoming more palpable every evening, melancholic quietness fills the air, snow returns to the mountains and suddenly, I find myself craving comforting casseroles as well as warm drinks and prefer to sit indoors rather than on my balcony (unless it is for a short coffee break - in order to aerate my head).

Despite being an unconditional admirer of the fiery season, it is with a heavy heart and a lot of nostalgy that I mourn the death of our late radiant and frivolous dandy. We had so much fun in each other's company, however our time together was far too short. Hence it is difficult to accept the fact that, after barely 8 weeks of continuous heat and sunshine, the grim and colder days are once more back and we'll have to wait another long 6 to 7 months before we can frolick in the grass and have a drink on a terrace - sans jacket, sweater or coat - again.

Earth is here so kind, that just tickle her with a hoe and she laughs with a harvest.
- Douglas Jerrold

Anyway, this time of the year is also my favorite as it is that of the harvest and for our biggest pleasure, many sensational fruits and vegetables reappear on the market stalls. It is a period of abundance and plentifulness during which our plates are well-garnished and dishes are colorful (earthly tones of orange, brown, red, purple, yellow and green invite themselves to the dinning table), hearty as well as flavorful.

One of my most cherished perennial produces is unquestionably the Swiss plum. I am totally addicted to this violet fruit and can never get enough of its incomparable exquisiteness and versatility. Unfortunately, the "prunneau" picking period doesn't last very long, so I try my best to make the most out of this delicacy while it is still available. Clafoutis, cakes, foccacie, jams, trifles, compotes, puddings, muffins, crumbles, you name it, from late August to the end of October, there isn't one dessert I'll not make with quetsches!

Sadly for me, plum cropping is slowly coming to an end and the mighty apple will soon take its turn under the spotlight and become the star in my kitchen. So in order to appropriately say goodbye to damsons (my most treasured variety), I have decided to share with you a flaugnarde (also known as flagnarde, flognarde or flougnarde) recipe inspired by the talented Jamie Schler at "Life's A Feast".

I am a big fan of this lady's fabulous bakes and delightful prose, and whenever I visit her blog a strike of creativity hits me. This generally leads me to getting into a productive state and artistic frenzy. Thus, after admiring her incredibly enticing "Flognarde (Clafoutis) Aux Pommes", ideas started to flood my brain and I felt the urge to create my own funky version of this French classic (Jamie's interpretation of it is original too).

Commonly, this speciality always contains plain flour only and apart from vanilla, another flavor is rarely added to the preparation. Anyhow, I'm a transgresser of rules who doesn't enjoy culinary rigidity or lack of imagination and it is for that very reason that I took the liberty of adding coconut flour, orange rind puree and Grand-Marnier to the batter.

My "Damson Plum Flaugnarde" turned out wonderfully and since then, I have baked it at least once a week (it is our official movie night treat). Hopefully you'll adore it as much as we do...

Damson Plum Flaugnarde
Recipe by Rosa Mayland.

Makes 1 flaugnarde - serves 4-6.

Ingredients:
1 1/2 Cups (360ml) of Milk
3 Big (~63g) Eggs
1/4 Cup + 1 Tbs (73g) Light brown sugar
1/4 Cup Castor Sugar (53g + some extra sugar for sprinkling)
1/2 Cup (64g) All-purpose flour
2 Tbs (30g) Coconut flour
1 Tsp Pure vanilla extract
1/3 Tsp Orange rind puree
2 Tbs Orange liquor (Cointreau or Grand-Marnier)
2 Tbs Oil (neutral)
8-10 Damson plums, stoned and halfed
Icing sugar, to decorate

 Method:

1. Preheat the oven to 200° C (400° F).
2. Over medium heat, bring the milk to a light simmer, then set aside.
3. In a mixing bowl, whisk together the eggs and sugars until pale in color and foamy.
4. Add the flours, vanilla extract, orange rind puree, liquor and oil. Whisk until smooth.
5. Gradually whisk in the warm milk.
6. Pour the mixture into a buttered round 8-9" (20-22cm) pie dish.
7. Drop the plums into the batter and sprinkle with a little extra sugar.
8. Bake for 35-40 minutes until the flaugnarde is puffed and golden.
9. Sprinkle with icing sugar and serve.

Remarks:
The coconut flour can be replaced with the same amount of all-pupose flour and the brown sugar with the same quantity of castor sugar.
If you don't like orange rind or liquor, then you can use lemon zest and Limoncello instead.

Serving suggestions:
Eat warm or at room temperature and serve alone or with a scoop of ice cream (vanilla, pecan, walnut, caramel, etc...).

Flaugnarde Aux Quetsches
Recette par Rosa Mayland.

Pour 1 flaugnarde, 4-6 personnes.
 
Ingrédients:
360ml de Lait
3 Gros (~63g) Oeufs
73g de Sucre de canne fin
53g de Sucre fin cristallisé (+ un peu de sucre supplémentaire pour saupoudrer)
64g de Farine blanche
30g de Farine de noix de coco
1 CC d'Extrait de vanille pure
1/3 CC de Zeste d'orange en purée
2 CS de Liqueur d'orange (Cointreau ou Grand-Marnier)
2 CS d'Huile (neutre)
8-10 Quetsches/prunes, dénoyautées et coupées en deux
Sucre glace, pour décorer

Méthode:
1. Préchauffer le four à 200 ° C.
2. À feu moyen, porter le lait à frémissement léger, puis le mettre de côté.
3. Dans un bol, fouetter ensemble les oeufs et les sucres, jusqu'à ce que le mélange soit pâle et mousseux.
4. Ajoutez les farines, l'extrait de vanille, le zeste d'orange, la liqueur et l'huile. Fouetter afin d'obtenir un consistance lisse et homogène.
5. Incorporer graduellement le lait chaud, tout en continuant de bien fouetter l'appareil.
6. Verser le mélange dans un moule à pie beurré (20-22cm).
7. Déposez les quetsches/prunes dans la pâte et saupoudrez le dessus de la flaugnarde avec un peu de sucre.
8. Cuire au four pendant 35-40 minutes, jusqu'à ce que la flaugnarde soit gonflée et dorée.
9. Saupoudrer de sucre glace et servir.

Remarques:
La farine de noix de coco peut être remplacée par de la farine blanche et la cassonade par du sucre fin cristallisé.
Si vous n'aimez pas le zeste ou la liqueur d'orange, alors vous pouvez utiliser du zeste de citron et du Limoncello à la place.

Suggestion de présentation: 
Cette flaugnarde peut être mangée chaude ou à température ambiante et servie sans accompagnement ou avec une boule de glace (vanille, noix de pécan, noix, caramel, etc...).

BLACK AND WHITE WEDNESDAY #98 - DAMSON STILL LIFE

- Waiting To Get Savored -

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". It will be hosted on the 25th of September by Lynne at "Cafe Lynnylu" (click here in order to see who is hosting the next roundup).

BEETROOT AND ORANGE SALAD - SALADE DE BETTERAVE À L'ORANGE

February is a suitable month for dying. Everything around is dead, the trees black and frozen so that the appearance of green shoots two months hence seems preposterous, the ground hard and cold, the snow dirty, the winter hateful, hanging on too long.
- Anna Quindlen, One True Thing

February, when the days of winter seem endless and no amount of wistful recollecting can bring back any air of summer.
- Shirley Jackson, Raising Demons

Although I am a big fan of winter, I have to admit that February and its uniform skies, blizzardy snowfalls, heavy sleet storms, anesthetizing as well as frigid north winds and fair share of viruses can be quite a trying, unforgiving and monotonous month. Although the season of renewal is getting closer by the minute and the first signs of spring can already be witnessed (catkins hanging from trees, chaffinches and blackbirds singing crazily, snowdrops flowering, daffodils and primroses peeking out of the ground, etc...), this in-between period of the year is definitely not my favorite as it has the aura of a dull Soviet no-man's land or of a waiting room in a Bolshevik hospital.

Painfully murky and depressingly characterless days endlessly follow one another until the point where all this blandness numbs us and the zombie mode kicks in. It is an indubitable fact that dense opaque fog, serious lack of sunlight, bitter air and polar temperatures get the best of us as this lethal combination contributes to weakening our immune system and deminishing our high spririts. Hence it is extremely important that we don't forget to take good care of our mental and well as physical wellness.

It is totally normal to feel exhausted and a little feeble when the weather is so unfriendly and our lifetsyles go against the cosmic rhythm. After all, we cannot constantly be 110% productive and ask our bodies to be invicible if we don't comply to earth's laws, pamper ourselves and accept that we are not limitless machines. So, eventhough our lives are full of unchosen obligations (going to work no matter how we are feeling and having to be equally productive on a constant basis, adopting artificial schedules dictated by our modern world, suffering from insufficient sleep and peace,  etc...), it is nonetheless our responsability to nurture our well-being and inner harmony as much as humanly possible given the circumstances.

This is the reason why I try add harmony to my existence, slow down whenever I can, have activities which uplift my soul (listen to music, read, watch movies, cook/bake, meditate, go out for walks, etc...) and eat particularly wholesomely during Jack Frosts' reign. As a result, illnesses rarely affect me (I usually only get a runny nose and sore throat), my energy level is mostly high, 90% of the time my brain is active like a rat, I am generally fairly chirpy and the only blues I experience is played by talented musicians...

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
- Tom Robbins

Salad "freshens without enfeebling and fortifies without irritating.
- Jean-Anthelme Brillat-Savarin (1755-1826) 

One of my preferred health allies is beetroot. Not only is this globe vegetable fantastically versatile, mighty scrumptious and remarkably colorful, but it is also a great source of potassium, magnesium and iron as well as vitamins A, B6 and C, folic acid, carbohydrates, protein, powerful antioxidants and soluble fibre; ideal for boosting stamina, reducing risks of osteoporosis, strokes and heart attacks, bringing down blood pressure, stabilizing blood sugar, lowering cholesterol, helping slow the progression of dementia, treating anemia and fatigue. A highly nutritious and powerful ball of goodness which I am never tired of transforming into mouthwatering meals and seeing in my plate!

I'm not sure if it has something to do with my body sending me subliminal messages or if Mother Nature's imminent awakening is in cause, but lately, beets, oranges and wonderfully crunchy raw vegetables have been a lot on my mind and I have been constantly dreaming of bringing vibrant hues to the table as well as yearning for citrusy flavors.

Cravings can be very strong and as a rule, it is rather difficult to get rid of them, unlless they have been fulfilled. Anyway, thankfully for me my urge for hearty fare was legitimate and represented no threat to my organism (I would have resisted it otherwise), so I had no other choice than to enter my culinary temple in a jiffy and proceed to create a delightfully tasty, psychedelic and nutrient-ladden "Beetroot and Orange Salad" which I served for supper.

This zesty, refined and substantial cold dish met a frank success and brought happiness to the dinning table. P. asked for seconds and thirds, and we fiercely devoured it, leaving no leftovers. Had it been a platter of homemade pasta or a juicy steak, I don't think it would have gone down any faster or better. Simply perfect!

Beetroot And Orange Salad 
Recipe by Rosa Mayland, February 2013.

Serves 2 (as main course) or 4 (as side dish).

Ingredients For The "Salad Dressing":
The juice of 1 organic lemon
1 Clove garlic, crushed (optional)
2 Tbs Olive oil
1 Tsp Mild soy Sauce
1 Tsp Yellow or sweet mustard
1 Tsp Runny honey
1/2 Tsp Sriracha
1 Pinch ground allspice
Sea salt, to taste
Freshly ground black pepper, to taste
Ingredient For The "Salad":
1 Big raw beetroot, peeled and finely shredded
2 Tarocco oranges, filleted (see method)
1/4 Cup (30g) Hazelnuts, roasted and coarsely chopped
The rind of one organic lemon 
Sprouted alfalfa

Method For The "Salad Dressing":
1. Whisk all the ingredients together and set aside.
Method For "Plating The salad":
2. Place the grated beetroot* on the plates.
3. Drizzle the salad dressing* over the beetroot.
4. Prettily arrange the orange segments* over the beetroot.
5. Sprinkle the hazelnuts* and the grated lemon rind* over the salad.
6. Top with a handful of sprouted alfalfa*.
7. Serve immediately.

Remarks:
You can replace the allspice by 1/2 Tsp ground cumin, the Tarocco oranges by Moro or Navel oranges and the sprouted alfalfa by any other sprouted seeds of your choice (beetroot, onion, sesame, etc...).
The clove garlic is totally optional. Instead, try flavoring your salad with an onion which you'll cut in half and slice very thinly, then arrange nicely over the grated beetroot (before adding the orange segments).

Serving suggestions:
Serve this salad as main course, with slices of pumpernickel bread or as side dish in accompaniment to a casseroles, gratin or some barbecued meat.

* In equal quantities (either 1/2 or 1/4, depending on how many people you are going to serve).

Salade De Betterave À l'Orange
Recette par Rosa Mayland, Février 2013.

Pour 2 personnes (plat principal) ou 4 personnes (plat d'accompagnement).

Ingrédients Pour La "Vinaigrette": 
Le jus d'un citron bio
1 Gousse d'ail, écrasée (facultatif)
2 CS d'Huile d'olive
1 CC de Sauce soja douce
1 CC de Moutarde douce
1 CC de Miel liquide
1/2 CC de Sriracha
1 Pincée de Poudre de piment de la Jamaïque
Sel de mer, selon goût
Poivre noir fraîchement moulu, selon goût
Ingrédients Pour La "Salade":
1 Grosse betterave crue, pelée et finement râpée
2 Oranges Tarocco, découpée en quartiers (voir méthode)
30g de Noisettes, torréfiées et grossièrement hachées
Le zeste d'un citron bio
Pousses d'alfalfa/luzerne (graines germées)

Méthode Pour La "Vinaigrette":
1. Mélanger ensemble tous les ingrédients pour la vinaigrette et mettre de côté.
Méthode Pour La "Présentation De La Salade":
2. Disposer la betterave râpée * sur les assiettes.
3. Verser la vinaigrette* sur la betterave.
4. Arranger joliment les quartiers d'orange* sur la betterave.
5. Saupoudrer avec les noisettes* et le zeste de citron râpé*.
6. Déposer une petite poignée de luzerne germée* sur le dessus de la salade.
7. Servir immédiatement.

Remarques:
Vous pouvez remplacer le piment de la Jamaïque en poudre par 1/2 CC de cumin en poudre, les oranges Tarocco par des oranges Moro ou Navel et la luzerne germée par les graines germées de votre choix (betterave, oignon, sésame, etc ..).
L'ail est totalement facultatif. Afin de donner plus de saveur à votre salade, un oignon finement coupé fera parfaitement l'affaire (ajoutez-le juste avant les quartiers d'orange).

Suggestions d'accompagnement:
Servir cette salade comme plat principal, avec des tranches de pain pumpernickel ou comme plat d'accompagnement avec un plat au four, un gratin ou de la viandes grillée.

* En quantités égales (soit 1/2 ou 1/4, selon le nombre de personnes que vous allez servir).

WHITE WINE AND TONKA POACHED PEARS WITH SABLÉS BRETONS & BUTTERSCOTCH SAUCE - POIRES POCHÉES AU VIN BLANC ET A LA FÈVE TONKA, SABLÉS BRETONS ET SAUCE ANGLAISE AU CARAMEL

Christmas doesn't come from a store, maybe Christmas perhaps means a little bit more...
- Dr. Seuss, How the Grinch Stole Christmas

For the majority of people winter is synonymous of bitter cold nightmare, endless suffering and depression. Most of them wish it would never exist and fear it like the pest as during this contemplative period reality tends to look even grimmer and lack of activity forces them reflect on their existence. Artificiality and shameless consumption is what gets them through this difficult period (a form of escapism), hence if it were not for the overly unspiritual end-of-year craze disguised as religious and social celebration which takes place in December, many of them would blow a gasket.

Me on the other hand, I love absolutely everything about the white season, however I don't place importance on such hollow festivities. I know that my straight-forward affirmations might sound a little harsh and nuts to you, but I'd rather stay away from the whole modern time Xmas commercial shebang and be warmly packed in a few layers of clothes than glorifying consumption and sweating like a pig in a blanket! Heat and meaningless jubilations kill me whereas honest meditation and low temperatures fill my soul with light as well as envigorate and stimulate me.

And it's not because I reject what our contemporary society outrageously worships and have heathen-style beliefs (however, I don't belong to any movement) that I can be hastily categorized as an individual who is hopeless, lost, frustrated, cynical or bitter. I mean, why should I accept rapacious greed, bleak materialism, repugnating fakeness and hideous vacuity when these are all negative "values" which dangerously threaten our civilization and are the reason for the human race's deplorable downfall? I could never forgive myself for following the masses and tolerating a way of life that is contrary to (my true) nature and totally disharmonious.

Just because I don't care doesn't mean I don't feel. Just because I don't believe doesn't mean I don't understand.
- IAMX, The Unfied Field

Don't misunderstand me, though. Like each of you, I take immense pleasure in covering my loved ones and friends with gifts, spending hours in the kitchen baking cookies as well as cooking up a storm and feasting on good food. I'd be a hypocrite to declare the contrary. It's just that I am less superficial and have a different and more reflective approach to Yuletide than highly conforming folks (read this post and this one to learn more about what it represents to me).

Ring out, wild bells, to the wild sky,
The flying cloud, the frosty light;
The year is dying in the night;
Ring out, wild bells, and let him die.
Ring out the old, ring in the new,
Ring, happy bells, across the snow:
The year is going, let him go;
Ring out the false, ring in the true.
- Alfred Lord Tennyson, Ring Out, Wild Bells

For me Yule, which coincides with the winter solstice (midwinter), is primeraly a day during which we begin a mystical journey into our inner self and are reminded of the Universe's greatness and of our humble place in it. This is a moment when we should all refocus on our true essence and remember that we are not at the center of everything and that the world doesn't revolve around us. Mankind is not almighty; we are an integral part of the cosmos and occupy a tiny, tiny part in the Grand Design of things. Hence, we cannot "play God" and live like careless inhabitants on this planet or else the cosmic balance will be broken and sooner or later we'll have to face the consequences of our actions...

In my house, nothing exhuberant happens, but joy is at the rendez-vous, Jack Frost is glorified, the return of light is blessed and relaxed birthday carousing takes place. P. and I light candles, rejoice over our traditional English Christmas meal (bacon-basted turkey, Brussel sprouts, sage and onion bread stuffing, creamy mashed spuds and real gravy) and exchange a few presents. A peaceful, intimate and casual fete that reflects my personality.

So, being a person who enjoys simplicity and doesn't need luxury or pompousness to feel fulfilled and overjoyed, the holiday dessert I am presenting here today is in my image too; a graceful combination of sophistication and sobriety. This refined and ambrosial, yet modest as well as fuss-free sweet treat is just perfect for ending a feast on a fresh, light, fruity, gleeful and magical note.

The wish is old, the wish is true:  A merry Christmas to you my friends!

White Wine & Tonka Poached Pears With Sablés Bretons And Butterscotch Sauce
Recipe for the "White Wine Poached Pears" as well as the "Butterscotch Sauce" by Rosa Mayland, November/December 2012 and recipe for the "Sablés Bretons" adapted from "La Cuisine De Mercotte".

Serves 6.

Ingredients For The "Poached Pears":
6 Pears,  peeled & cored (from the base)
1200ml Water
250ml White wine (sweet or dry)
1 3/4 Cups Castor sugar
1/3 Tsp Ground tonka
2 Tsp Pure vanilla extract (or 1 vanilla bean, splitted)
Ingredients For The "Sablés Bretons":
75g Powder sugar
2 Egg yolks
75g Unsalted butter, at room temperature and softened
100g Flour, sieved
5g Baking powder
A pinch of fine sea salt
Ingredients For The "Butterscotch Sauce":
1 Quantity Butterscotch sauce (recipe here)

Method For The "Poached Pears":
1. In a big pan, combine the water, wine, sugar, tonka and vanilla.
2. Bring to a gentle simmer while stirring.
3. Place the pears in the poaching liquid and cover with a circle of baking paper (with a hole in the center - to let the steam escape) that fits snugly over the fruits.
4. Reduce the heat to a low simmer and cook for 20 minutes or until the pears are tender.
5. Remove the pan from the heat and let the pears cool in their liquid.

Method For The "Sablés Bretons":
6. Using a hand whisk, beat the sugar together with the yolks, until the mixture is foamy, pale yellow and falls from the beater in a ribbon.
7. Add the softened butter and whisk in order to obtain a smooth mixture.
8. With the help of a spatula, incorporate the flour and baking powder and salt (the mixture should be homogenous and ressemble a paste).
9. In plastic wrap, roughly flatten the dough to a thickness of 1/2 cm (0.2 inches) and refrigerate for several hours (at least 2 hours).
10. Cut out 8 rounds of pastry using 7cm (2.8 inches) non-buttered/greased stainless steel rings.
11. Place each pastry round on a baking tray covered with baking paper or a silpat and bake with the rings (!!!) at 170° C (338° F) for about 20 minutes.
12. Cool on a rack and then carefully unmold. 
Method For "Assembling The Dessert":
13. Put one shortbread on each plate, then place a drained pear on top of it and drizzle with lukewarm butterscotch sauce.
14. Serve.

Remarks:
I used "Belle Hélène" pears, but you can also use "Bosc" or "Anjou" pears.
White wines such as "Gewurzraminer", "Riesling", "Sauvignon Blanc", "Champagne", "Clairette De Die" or "Sauterne" are perfect for paoching the pears.
The "Sablés Bretons" MUST be made by hand - no electric mixer should be employed.
The characteristic look of "Sablés Bretons" is obtained by not buttering/greasing the molds.
There is an excess of two "Sablés Bretons". Those might come in handy if one shortbread happens to get broken or looks not very presentable.
Serve the finished dessert immediately, otherwise the "Sablés Bretons" will get soggy.

Serving suggestions:

Serve at the end of your meal with dessert wine (Sauternes, Muscat, Tokaji, etc...) or spakling wine (Champagne, Clairette de Die, Moscato d'Asti, etc...). 

Poires Pochées Au Vin Blanc Et A La Fève Tonka, Sablés Bretons Et Sauce Anglaise Au Caramel

Recette pour les "Poires Pochées Au Vin Blanc Et A la Fève Tonka" ainsi que pour la "Butterscotch Sauce" par Rosa Mayland, novembre/décember 2102 et la recette pour les "Sablés Bretons" adaptée de "La Cuisine De Mercotte".

Pour 6 personnes. 
 
Ingrédients Pour Les "Poires Pochées":
6 Poires,  pelées et évidées (depuis la base)
1200ml d'Eau
250ml de Vin blanc (doux ou sec)
210g de Sucre cristallisé
1/3 CC de Fève de tonka moulue
2 CC d'Extrait de vanille pure (ou une gousse de vanille ouverte)
Ingrédients Pour Les "SabLés Bretons":
75g de Sucre en poudre
2 Jaunes d'oeufs
75g de Beurre non-salé, à température ambiante et en pommade
100g de Farine, tamisée
5g de Poudre à lever/pâte
Une pincée de sel de mer fin
Ingredients Pour La "Butterscotch Sauce":
1 Quantité de Butterscotch sauce (recette ici)

Méthode Pour Les "Poires Pochées":
1. Dans une grande casserole, mélanger ensemble l'eau, le vin, le sucre, la vanille et la poudre de fève tonka.
2. Amener à ébullition tout en remuant.
3. Placer les poires dans le liquide de pochage et recouvrir les fruits avec un disque de papier sulfurisé (avec un trou en son centre afin de laisser la vapeur s'échapper).
4. Faire mijoter à feu doux et laisser cuire pendant 20 minutes, ou jusqu'à ce que les poires soient tendres.
5. Retirer la casserole du feu et laisser refroidir les poires dans leur liquide. 

Méthode Pour Les "SabLés Bretons":
7. Au fouet et à la main (très important!), blanchir les jaunes d'oeufs avec le sucre en poudre jusqu'à obtention d'un appareil blanc et onctueux.
8. Incorporer le beurre pommade et lisser le mélange.
9. Tamiser dessus la farine et la levure chimique, puis ajouter une pincée de sel et travailler à la spatule pour obtenir une pâte homogène. 
10. Aplatir la pâte grossièrement sur une épaisseur d’1/2 cm dans du papier film ou du papier guitare et laisser reposer au réfrigérateur pendant quelques heures (au moins 2 heures).
11. Détailler 8 disques de 7 cm de diamètre à l’aide de cercles à pâtisserie non beurrés et cuire ces sablés avec les cercles pendant environ 20 minutes à 170° C.
12. Laisser tiédir sur grille puis les démouler délicatement .
Méthode Pour "L'assemblage Du Dessert"":
13. Poser un sablé sur chaque assiette, puis déposer une poire égouttés sur celui-ci et arroser de butterscotch sauce tiède.
14. Servir.

Remarques:
Pour la confection de ce dessert j'ai utilisé des poires "Belle Hélène", mais vous pouvez aussi utiliser des poires "Bosc" ou "Anjou".
Des vins blancs tels que le "Gewurzraminer", "Riesling", "Sauvignon Blanc", "Champagne", la "Clairette De Die" ou le "Sauternes" sont parfaits pour pocher vos poires.
Les "Sablés Bretons" DOIVENT être préparés à la main - pas de batteur électrique doit être employé. 
Le fait de ne pas beurrer les moules va donner ce look si caractéristique des sablés bretons. 
Vous obtiendrez deux "Sablés Bretons" excédentaires. Ce n'est pas grave car ils pourraient vous être utiles si l'un de vos shortbreads venait à se casser ou à n'être pas très présentable.
Une fois le dessert assemblé, servir immédiatement car il y a un risque que les "Sablés Bretons" se ramollissent sous l'effet de l'humidité de la poire.

Suggestions d'accompagnement:
Servir à la fin de votre repas avec un vin de dessert (Sauternes, Muscat, Tokaji, etc ..) ou du vin mousseux (Champagne, Clairette de Die, Moscato d'Asti, etc ..).