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 ..).

BUTTERSCOTCH SAUCE - SAUCE ANGLAISE AU CARAMEL

There is virtue in work and there is virtue in rest. Use both and overlook neither.
- Alan Cohen

One cannot be a thinking and writing machine on a constant basis. Sometimes, both the brain and writer need to breathe a little fresh air and relax in order to be performant and productive again. This is why yours truly and her upstairs manager need a well-deserved rest from time to time.

The camera is much more than a recording apparatus, it is a medium via which messages reach us from another world.
- Orson Welles

Therefore, this Friday, I have decided to take it easy and let my food as well as Lenk (Bernese Oberland, Switzerland) pictures speak for themselves. Words are not always necessary and photography is another form of expression that can be used to communicate emotions, moods, sentiments and thoughts, so for now I'll let it do the "talking".

The color brown, I realized, is anything but nondescript. It comes in as many hues as there are colors of earth, with is commonly presumed infinite.
- Barbara Kingsolver

With my amber "Butterscotch Sauce"* and slate-chocolate chalet photos, the main theme of this post is the sensual, reflective and earthy color brown - in all its glory. It fits the season perfectly as November is literally dominated by a vast palette of hazelnut, fawn and ecru hues. At this period of the year, nature sheds it's warm and autumnal coat of crimson in order to adorn frigid and bleak shades of greyish-tawny. With each week passing and December approaching we are heading closer to winter, the dark and austere realm of death. Thus everything around us is starting to look desolate and landscapes become more and more monochrome. Nonetheless, we should not dispair, because there's beauty as well as hope to be found in decay and nothing lasts forever - endings always lead to new beginnings...

On that note, I will leave you with my motto of the day:
Feast your eyes, feed your soul, fill your stomach, learn to love those beautifully soothing and cool wood/soil/mud tones which are often disregarded, never despise the colder months for they have a (discreet) charm of their own and don't waste you breath on unrequired discourses!

* In a few weeks, you'll discover which festive dessert I prepared with this luscious sauce...

Butterscotch Sauce
Recipe by Rosa Mayland, November 2012.

Ingredients:
140ml Thick cream (35%)
130g Light brown sugar
40g Unsalted butter
2 1/2 Tsps Pure vanilla extract

Method:
1. In a medium small saucepan, add the cream, sugar, butter and vanilla extract.
2. Stir over medium heat for about 5 minutes, or until they are well-combined and the sugar has dissolved.
3. Over medium high heat, bring to a light boil.

4. Reduce the heat to low and let simmer, uncovered, for about 5 minutes, or until the sauce has thickened a bit (it should coat the back of a spoon).
5. Remove from the heat and let cool until lukewarm or completely.
6. Serve.

Remarks:

If you want your butterscotch sauce to have a stronger flavor, then replace the light brown sugar by dark brown sugar.
To add a little kick to your sauce, use salted butter instead of unsalted butter or incorporate 1-2 tablespoons whisky and add a pinch sea salt to the finished sauce and mix well.

Serving suggestions:
Butterscotch sauce is wonderful when served hot or cold over pudding, vanilla ice cream, pancakes/crêpes, fruits or cakes.

Sauce Anglaise Au Caramel
Recette par Rosa Mayland, Novembre 2012.
 
Ingrédients:
140ml de Crème épaisse (35%)
130g de Sucre brun clair mou
40g de Beurre non-salé
2 1/2 CC d'Extrait de vanille pure 

Méthode:
1. Dans une petite casserole, ajouter la crème, le sucre, le beurre et l'extrait de vanille.
2. Remuer tout en faisant chauffer à feu moyen pendant environ 5 minutes, ou jusqu'à complète dissolution du sucre.
3. A feu moyennement vif, porter le mélange à ébullition.

4. Réduire le feu à doux et laisser mijoter, à découvert, pendant environ 5 minutes, ou jusqu'à ce que la sauce ait un peu épaissi (elle doit recouvrir le dos d'une cuillère).
5. Retirer du feu et laisser refroidir un peu ou complètement.
6. Servir.

Remarques:
Si vous voulez que votre sauce ait un goût plus prononcé de caramel, alors vous pouvez remplacer le sucre brun clair par du sucre brun foncé (mou).
Afin d'ajouter du peps à votre sauce, remplacer le beurre non-salé par du beurre salé ou incorporer 1-2 cuillères à soupe de whisky et ajouter une pincée de sel de mer une fois la cuisson finie et bien mélanger.

Suggestions de présentation:
Cette sauce caramel est merveilleuse lorsqu'elle est mangée chaude ou froide et servie avec du pouding, de la glace à la vanille, des fruits, des crêpes/pancakes ou des gâteaux.

ENGLISH FRUIT LOAF - CAKE ANGLAIS AUX RAISINS SECS ♥ A GUEST POST FOR BEN AT "WHAT'S COOKING MEXICO?"

In life, I look for miscellanous things that capture my attention, satisfy my curiosity, satiate my hunger for novelty, inspire me and are exceptional. I am not fond of what is mainstream, déjà-vu, bland, characterless, not intellectually stimulating or challenging, so when it comes to the blogs I follow and the people behind them, I apply exactly the same rule.

And speaking about uniqueness and captivatigness, What's Cooking Mexico? is hard to beat. This marvelously exotic site is one of a kind and stands out from the crowd. It is like a paradisiac and welcoming island in the middle of the ocean where it feels good to go as you never fail to spend some relaxing as well as quality moments there.

This Mexico City native is passionate about mouthwatering fares and his country's versatile cuisine. He knows how to fascinate you with his detailed and informative articles that combine history and anthopology, delightfully colorful pictures, traditional recipes and mouthwaterringly fresh, refined, spicy and vibrant dishes. A blog that deserves much recognition.

Having been a big fan of Ben's extraordinary work and buoyant personality since 2008, it is with much pleasure that I have accepted to share my thoughts with his readers and write a guest post for him today. How could I possibly refuse such an opportunity?!

Muchas gracias querido amigo!!!

Tastes are made, not born. 
- Mark Twain 

Taste cannot be controlled by law.
- Thomas Jefferson

 It is interesting to see how our culinary inclinations can change when we grow up and reach our prime, and how certain foods we used to dislike as a child can suddenly appeal to us. Although our soul doesn’t vary during the whole course of our terrestrial existence, we never cease to evolve physically and mentally. Some things are meant to stay the same while others are intended to undergo slight or drastic alterations…

I like to think that, similarly to rare wine, individuals get refined and more subtle/complex with time. The base will everlastingly remain, but it will considerably improve and ripen during the interval between birth and death. As with long-term cellering alcohols, the maturation and quality of the finished product depend on a few important factors such as environmental conditions, its pedigree and the care with which this process has been taken out.

A man's palate can, in time, become accustomed to anything.

- Bonaparte, Napoleon

Not only do our brains go through various transmutations, but also our taste buds and gastronomical repertoire. Our bodies alter constantly, so it is quite understandable that our gustatory cells also get modified and go through major evolutions, thus affecting our feeding habits and transforming us into moody eaters.

Because I was raised in a non-snobby gourmet family who taught me to be thankful for what goes into my stomach, educated my palate by offering me a varied diet, encouraged me to be a daring epicurean and hated routine at the table, the toddler that I was, was fairly uncomplicated and adventurous. I complied to their eclectic nourishing practices without making a fuss or yammering. Everything my parents put on my plate was gulibly swallowed. Not entirely finishing the contents of my platter was not acceptable ]...[ 

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity and gave you the urge to read my article, then please hop on over to What's Cooking Mexico? in order to learn more about this "Fruit Loaf", get a glimpse of my pictures, discover my recipe and pay a visit to the lovely Ben.

Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog What's Cooking Mexico? qui appartient au tentueux blogeur mexicain Ben, je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses recettes sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que mon "Cake Anglais Aux Raisins Secs" vous plaira car c'est une succulente spécialité British qui nous vient tout droit du Lake District (dans le Cumbria) et dont je me suis enamourée dernièrement.

Comme vous le savez déjà, de part mes racines anglaise je suis une fervente défenseuse de la cuisine et culture britannique qui, à mon sens, est extraordinairement unique, si versatile, terriblement réconfortante, fabuleusement savoureuse, humble et qui n'est en aucun cas insipide, fade, peu délicate ou inintéressante comme le prétendent certaines personnes mal-attentionnées et à l'esprit étroit. Ce cliché est vieillissant, dépassé de mode et plus d'actualité...

Cake Anglais Aux Raisins Secs

Recette adpatée de “The National Trust Farmhouse Cookbook” par Laura Mason.

Pour 1 pain de 900g ou 2 pains de 450g chacun.

Ingrédients:
300ml de Thé noir fort, chaud
450g de Raisins secs (sultanines, raisins de Smyrne ou/et de Corinthe)
350g de Farine
2 1/2 CC de Poudre à lever
1 1/2 CC de Mixed spice (voir remarques)
1/2 CC de Sel de mer fin
175g de Sucre brun clair fin
2 Gros (63g) Œufs, battus
3 CS de Lait
1/2 CC d’Extrait de vanille pure

Méthode:
1. La veille, versez le thé chaud sur les fruits secs et les laisser macérer.
2. Le lendemain, préchauffer le four à 170 ° C (325 ° F).
3. Graisser et tapisser le fond de votre (vos) moule(s) à cake rectangulaire(s).
4. Dans le bol de votre batteur, mélanger ensemble la farine, la poudre à pâte, mélange d'épices, le sel et le sucre.

5. Ajouter les fruits macérés (avec le thé), les œufs, le lait et la vanille. Bien mélanger pendant environ 20 secondes, jusqu'à ce que le mélange ressemble à une pâte à gâteau.
6. Verser la pâte dans le(s) moule(s) à cake et faire cuire au milieu du four pendant environ 1 1/2 à 2 heures (ou environ 1h10 pour les deux cakes), ou jusqu'à ce qu'un cure-dent inséré au milieu du cake en ressorte propre.
7. Laisser refroidir dans le moule.

Remarques:
Pour préparer votre mixed spice maison, mélanger ensemble 1 CS de cannelle moulue, 1 CS de coriandre moulue, 1 CC de muscade moulue, 1/2 CC de gingembre moulu, 1/4 CC de tout-épice moulu et 1/4 de CC de clous de girofle moulus.

Ce cake est meilleur lorsque consommé un ou deux jours après sa préparation (bien l’emballer dans du film plastique) et peut aussi être congelé (3 mois maximum).

Idées de présentation:
Couper le cake en tranches assez épaisses et les beurrer généreusement.
Servir avec l'heure du déjeuner et du thé ou même comme dessert et accompagner d’une bonne tasse de thé.