Celebrate The New Year in the City of Love

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!15722803_10157949682265440_409163903_n

 

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!

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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!

 

Spiced Wine

Ingredients

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

  1. 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!)
  2. Strain and serve hot-warm. Garnish with star anise, cinnamon sticks, and orange slices if desired.
  3. 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)

Ingredients

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

  1. Preheat oven to 400 F
  2. In a large pot, boil potatoes until just tender (roughly 15 minutes). Remove from heat and drain.
  3. 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.
  4. Remove from heat and stir in cream, and set aside.
  5. Melt butter and saute potatoes until golden brown. Season with salt and pepper.
  6. Rub a cut of garlic clove on baking dish, then mince and add bacon and cream mixture
  7. 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.
  8. Add remaining potatoes and bacon mixture, then top off with more cheese.
  9. 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!)|
  10. 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!)

Ingredients 

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

  1. 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)
  2. 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!)
  3. Place cinnamon, sugar, salt, and cream into a large sauce pan
  4. Bring the mixture to a boil over medium heat
  5. 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
  6. Remove from heat and add nuts. Stir to coat evenly and pour out onto wax paper
  7. Sprinkle with extra cinnamon sugar if desire, let cool (trust me, they will be extremely hot and sticky until they have cooled)
  8. 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!15722417_10157949682395440_113504030_n

 

Bon Appetit, and Bonnes Fetes!

With love, from Paris.

 

apple crisp

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Well hello again!  It’s Kelsey from The Farmer’s Daughter blog again, here to share with you one of my very favourite Fall recipes.  Although, to be honest, it’s one of my faves all year round!

Apple crisp.  Bursting with fresh apples and cozy cinnamon-y flavours, topped with the most delicious crumbs, and served warm with ice cream…this one is a true winner!  This recipe is also so quick to whip up, but has a big payoff.  Plus, your house will smell like heaven once it’s done!

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You’ll notice the sweetest blue enamel measuring jug popping up in these photos, and it’s one of my favourite additions to my kitchen.  The best home items are always both cute and functional.  My grandpa loves his crisp served with straight cream, so that’s what you can see me pouring from the jug!


Apple Crisp

Ingredients:

8-10 cups chopped, tart apples (I used Elstar, but Granny Smith or something similar is a good choice!)

2 tsp flour

1 tsp cinnamon

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/2 cup butter

1 cup brown sugar

1 1/3 cup oats

Directions:

Fruit Layer:
1) Mix together chopped apples, cinnamon and flour.  (Choose 8 cups of apples if you prefer a higher crumb ratio, and 10 if you like more apples in your crisp). Place in a greased 9×13 pan.

Crumb Topping Layer:
1) In a medium bowl, mix together the flour and baking powder.

2) Then, cut in cold butter with a pastry cutter or a fork until the mixture resembles coarse crumbs.  (Alternatively, I’ve tried melting my butter completely, and it results in very even, delicious crumbs…although they’re a slightly different texture than when the butter was cold.  Both ways are delicious!)

3) Stir in brown sugar and oats.

4) Sprinkle crumbs over fruit evenly.

5)  Bake at 350 degrees for 40-50 minutes, or until the top is lightly browned and the apple pieces are tender.   Cook time will depend on how big your apple chunks are….so just keep checking it!

Tip: If your crumbs are brown, but your apples are still crunchy, just loosely place a piece of tinfoil on top of the pan to keep the crumbs from getting any browner while it cooks a bit longer!

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Happy Fall Baking!  (And be sure to grab this enamel jug for yourself!)

-Kelsey,

The Farmer’s Daughter

Extra Special Birthday Cake

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Some occasions call for an extra special cake, the kind of cake that is unforgettable, the kind of cake that you sister dreams of all night and shows up at your doorstep in the morning to see if there is leftovers. This is that cake!
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I made it for my sons 16th birthday, it was a hard day for me, because I was making it more about me than him, I mean, I still feel 16, I remember it like it was last week, so I did what I love to do when I’m consumed, bake.
here it is…

3 Cups unbleached all-purpose flour

2 1/2 Cups sugar

1 Tbps + 1 Tsp baking soda

1/2 Tsp salt

1 Cup unsweetened cocoa powder

1 1/3 Cups canola oil

1 1/2 Cups buttermilk

3 Large eggs

1 1/2 Cups espresso
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Directions
-Pre-heat oven to 350 degrees.
-butter 2 round or square pans, or anything that can be stacked.
-sift flour, baking soda, salt, and cocoa together and set aside.
-whip together oil, sugar, and eggs, one at a time.
-slowly add flour mixture to sugar mixture alternating with buttermilk.
-mix in the espresso
-bake 40-50 minutes or until a knife inserted into the middle comes out clean.
-cool and ice and stack and have fun adding edible flowers or candy, or what ever you love!

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Ok, the best part is the layering and icing.
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I started with 2 equal sizes of cake and put a little chocolate liqueur on the top of the bottom (optional)
then a thick layer of ganache (chocolate melted into whipping cream, make extra you will need it!) to hold it together. I added the chocolate cream cheese to the middle as well because I wanted a rough looking cake with the layers showing.
In a blender I mixed one package of cream cheese, icing sugar (about 1 cup) and soft butter (1/4 cup), cocoa powder and chocolate liqueur. Sorry no real measurements, just taste it!

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Birthday Cake From My Tiny Paris Kitchen

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Hello, I’m Christina. I’m a Canadian baking in Paris.

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There is nothing so perfectly nostalgic as a four layered, buttercream frosted, sprinkle crusted birthday cake. The smell of it baking practically brings the past back to life! Getting that perfect recipe, where the taste effortlessly matches your fondest memories can be a daunting quest. Fear not! For we have found the perfect three-layer birthday cake that will be the star of any party.

This cake is so easy and is the perfect consistency for cutting those tricky layers. Frosted with traditional smooth buttercream icing that melts in your mouth, there is no turning back once you dig in. It has everything you could want: creamy frosting, rich layers, and sprinkles (because who doesn’t love sprinkle right?) So what are we waiting for, let’s get started!

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Since this is birthday cake, throw out all notions of making it any kind of healthy. Birthday cake is supposed to be filled with butter, sugar, and all that unhealthy goodness that make it oh so delectable! To get rolling you will need:

3 Cups of Flour

1 ½ Tsp Baking Powder

¾ Tsp Salt ¾ Cup Butter

1 ½ Cups Sugar

4 Large Eggs

3 Tsp Vanilla Extract

1 ¼ Cup Whole Milk

I know, I know 4 EGGS! 1 ½ CUP SUGAR! Am I insane?! Trust me, this cake is well worth the added waist line!

To get started, mix your flour, baking powder, and salt in a separate bowl. I know this may seem pointless, but it works out for the best. Having your flour ready to go when it comes to mixing it into the recipe makes the recipe go smoother and avoids any measure issues later on. And it gives you that pro baker feeling, and who doesn’t like feeling like a pro in the kitchen?

Preheat your oven to 350 and place a small cup (I use an espresso cup) of water in the bottom of the oven. This will help keep the cake moist and prevent over drying while baking. Plus, it creates a nice golden crisp outer layer that is perfect for frosting!

In a large bowl cream your butter and sugar. Take your :me and be sure that everything really comes together. Once creamed add the eggs one at a time, beating them in on low speed. Add in the vanilla and beat for 1 minute on low.

Next get your milk and flour mixture ready. Alternating between the flour and the milk add a ¼ of a cup at a :me to the mixture until all the ingredients are combined. Set aside for five minutes.

Take your baking tin (a 24 cm round works perfectly to create three- four layers depending on desired layer size) and lightly grease it. Once greased flour the bottom and edges (drop about a tablespoon of flour into the tin and tilt it in a circular motion until all the edges are covered with a light layer of flour). This prevents sticking and helps keep a nice crust on the cake.

Now spoon half of the batter into the cake, smoothing out the top and gently tapping the tin on the counter to ensure nice even baking.

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Bake for 25-30 minutes, remove, inhale the nostalgia, cool and repeat with remaining batter.

Once cool slice each cake into layers. Begin to assemble cake. Start by adding a 1/4 inch thick layer of frosting on the top of each layer. Starting from the middle of each layer to about a half an inch from the edge in a circular mo:on. This will prevent spilling or oozing filling, making it easier to get a nice smooth outer frosting.

Assemble the layers and set it in the freezer for five minutes to avoid any slipping, sliding , or general difficulties when frosting!

 

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I am a sucker for frosting. As a kid my sister and I used to sneak into the fridge to steal a spoonful of my mothers leftover frosting whenever possible! The perfect frosting can add the ultimate finishing touch to any number of delectable desserts!

This traditional buttercream is transformed with a touch of homemade whipped cream, to create that perfect smooth buttery taste with a soft and light finish.

Ingredients:

6 cups of powdered sugar
1 cup cup of butter
1 tbsp vanilla
1/2 cup of whipping cream
1 tsp sugar

In medium sized bowl whip butter on medium until creamy. Reduce speed to low and begin adding 1 cup of sugar at a time. Add vanilla. When all is combined set aside. It will be stiff (too stiff for piping)*

In a small bowl combine whipping cream and sugar and whip on medium speed until cream doubles and peaks are formed.

Take your fresh whipped cream and fold into buttercream 1/2 cup at a time until you reach desired consistency.

To frost the cake start with the sides and work your way around. Layer a crumb coat and smooth out the edges. Once done ad the remaining frosting to the the sides as an outer coat and the top, creating a thicker layer of icing and providing the perfect pillow for sprinkles. Add sprinkles as desired and, Voila! A perfect rich, creamy, and delectable traditional birthday cake that is sure to steal the show!

Affogato Recipe

Try serving your guests this Christmas season something new for desert! This recipe for affofatos (Italian, meaning “drowned” is perfect for that. You’re going to want to find some really good vanilla ice cream or gelato, to really elevate your dessert to its full potential.

First, you need to find small glass cups that can handle hot liquid.

Then, make some espresso.

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Next, scoop a small amount of ice cream (about one scoop) and put it in your cups.

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Add your favorite liquor (optional, but I would recommend) to the cups (I recommend Amereto),

and pour your espresso over your ice cream and liquor.

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Next, sprinkle with shaved chocolate for garnish.

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Or, if you want to get festive with this recipe, replace the Amereto with a peppermint flavoured liquor and garnish with a candy cane!

Finally, you have an aesthetically pleasing desert that also tastes amazing to wow the crowd at any party!

Baking Season- Snickerdoodle

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IMG_6892 IMG_6890The first few snowflakes of this season have started to fall so that means its time to start baking!

These cookies smell amazing and just melt in your mouth.

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Snicker Doodles
1 cup soft margarine (butter is better)
1 1/2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon cream of tartar
1 tablespoon cinnamon
3 tablespoons sugar

Mix together margarine 1 1/2 cups sugar, eggs, milk, vanilla, flour, salt, baking soda, and cream of tartar. Form into balls. if the dough is too soft, refrigerate for a while. Roll in sugar and cinnamon mixture and press down with a cup. Bake for 8 to 10 minutes at 375 degrees F. These cookies taste better if they are slightly under baked.

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