Our favorite customers from Paris, showed us the most amazing (mostly) French recipes so we could have a little piece of the City of Love in our homes for our favorite holidays. They were too good, so we wanted to share them all with you! Happy holidays, and enjoy your French feast!
Hemingway once said that Paris is a movable feast, (although he was talking about the feeling that remains with you once you leave the city), after devouring the incredible feast of a French Christmas there is no possibility that you will be moving anywhere… unless maybe to reach for a chocolate covered champagne meringue!
However, if you can’t make it to Paris for the holidays, there is no need to miss out on the Christmas cheer! here are a few quick and easy recipes that you can use to bring some of the holiday magic of the city of lights to your own home!
1 bottle of red wine (Merolt, or Cabernet Sauvignon work best, but you can use whatever is on hand or whatever you like best!)
1/4 cup of honey
1 orange, sliced
2 cups apple cider
4 whole cloves
4 cinnamon sticks
(Note- you can use ground cloves and cinnamon – 2 tsp of each)
Star anise, cinnamon sticks, and orange slices for garnish (optional)
How its made
- Combine all ingredients in a sauce pan and heat to medium-high heat, bringing to a simmer. Once simmering, reduce to medium-low and continue to simmer for 30 minutes (so all those tasty flavors can meld together!)
- Strain and serve hot-warm. Garnish with star anise, cinnamon sticks, and orange slices if desired.
- Drink up and enjoy!
Tartiflette (a delicious French recipe perfect for cold winter nights! Often found in the Christmas markets and served alongside grilled sausage and onions)
2 1/2 lb yellow potatoes (washed and sliced- peeled if desired)
1/2 – 1 lbs of bacon, cut into small pieces
1 large onion (thinly sliced)
3/4 cup of dry white wine
1/2 cup heavy cream
1 reblochon, or 1 circle of brie cheese
1 clove of garlic
2 tbs of butter
Salt and pepper to taste
How its made
- Preheat oven to 400 F
- In a large pot, boil potatoes until just tender (roughly 15 minutes). Remove from heat and drain.
- While potatoes are boiling, cook the bacon in a large skillet for 5-7 minutes. Add the onion and saute until translucent. Add the wine and continue to cook until it has cooked down.
- Remove from heat and stir in cream, and set aside.
- Melt butter and saute potatoes until golden brown. Season with salt and pepper.
- Rub a cut of garlic clove on baking dish, then mince and add bacon and cream mixture
- Layer half the potato mixture into dish, and then half the bacon and cream mixture. Cut cheese into slices and layer half on top of bacon and cream mixture.
- Add remaining potatoes and bacon mixture, then top off with more cheese.
- Bake for 30 minutes or until cheese is deliciously gooey and melted (slightly bubbly and brown around the edges if you life a crispy top!)|
- Serve and enjoy all that creamy goodness!
Candied Nuts (Although not strictly French, these bad boys can be found at every Christmas market and are perfect for snacking on when taking in the Christmas light displays, or while relaxing together around the tree and watching your favorite Christmas flick!)
2 1/2 cup of nuts (whatever is your preference – my favorite from here have been hazelnuts and almonds! You can mid them too for a taste surprise with every bite!)
3/4 cup of sugar
1 tsp cinnamon
1/2 tsp of salt (omit if nuts are salted)
1/2 cup heavy whipping cream (for a vegan option you can use cashew milk, or almond cream)
1/2 tsp cinnamon, 1/4 cup of sugar, and 1/2 tsp nutmeg (optional) for coating – (optional)
How it’s made
- Place a piece of wax paper out over the counter (this will be used to spread the nuts across once they are coated in the sugar mixture)
- Measure the nuts and spread across a piece of wax paper on the counter to make sure they have enough room. (Do this before hand so that you are prepared when the mixture is hot and ready!)
- Place cinnamon, sugar, salt, and cream into a large sauce pan
- Bring the mixture to a boil over medium heat
- Once at a boil cook for 3-4 minutes, stirring constantly and being careful not to let the mixture burn (burn sugar=awful mess) *if making the dairy free version, cook for 5-6 minutes or until it starts to thicken and look like caramel
- Remove from heat and add nuts. Stir to coat evenly and pour out onto wax paper
- Sprinkle with extra cinnamon sugar if desire, let cool (trust me, they will be extremely hot and sticky until they have cooled)
- Package or serve as desired and enjoy the salty sweetness that these tasty treats pack with every bite!
While you may not be able to make the trip to dear old Paris, with these recipes hopefully you can bring a small piece of its festive spirit to your very own home!
Bon Appetit, and Bonnes Fetes!
With love, from Paris.