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!



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


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)


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!)


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

applecrisp_web_thefarmersdaughter-14 applecrisp_web_thefarmersdaughter-10  applecrisp_web_thefarmersdaughter-3

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!


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


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


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!




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


The Farmer’s Daughter

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.


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



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.





Next, sprinkle with shaved chocolate for garnish.



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


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.



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.


Melt-Your-Heart Muffins

From our kitchen to yours!










Melt-Your-Heart Blueberry Oat Muffins

1 Cup Robin Hood oats

1 Cup buttermilk or sour milk

1 Cup flour

1 Teaspoon baking powder

1/2 Teaspoon baking soda

1/2 Teaspoon salt

3/4 Cup lightly packed brown sugar

1 egg, beaten

1/4 Cup melted butter or margarine

1 Cup blueberries, fresh or frozen, thawed and well drained    *Or sub Saskatoon Berries for regular blueberries!

Combine oats and buttermilk in a small bowl. Let stand. Combine flour, baking powder, soda, salt and brown sugar. Stir well to blend. Add egg and melted butter to oat mixture. Mix well. Add oat mixture all at once to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill well-greased muffin cups 3/4 full. Bake at 400 degrees Fahrenheit for 15-22 minutes. Makes 1 dozen muffins.


Kitchen Talks ~ Popcorn Lovin’!

A little treat from me to you!



I was passed down this scrumptious recipe when I got married. My mother-in-law is usually labeled the “health nut” by us family; which is true, but we all benefit from it! This one snack definitely exempts her of this title!



Popcorn is already a fun, simple, easy to prepare snack. Whether that’s for company, a party, or just to splurge for yourself.


Now if you are one to love splurging, then this recipe is perfect, but for those who enjoy and find comfort in knowing they can make something slightly ‘healthier’ I have gone ahead and switched a few ingredients.

Step 1: Grab a medium sized mixing bowl that can be used in the microwave. I like to use my Anchor 4 Cup glass measuring bowl with an easy to grip handle.



1) 1 Cup of Brown Sugar

Here I have exchanged brown sugar for a sugar less intensely sweet, Coconut Sugar. (Don’t worry, we’ll make up for the sweetness later!)

dsc_0281dsc_02892) 1/2 Cup of Butter

Agavedsc_03013) 1/4 Cup of Corn Syrup

This is where we make up for the sweet tasting goodness! I have also switched out corn syrup with a new syrup I have discovered…

dsc_0292Organic Raw Blue Agave Syrup. Now let me rant a little and let you know a few details about this product.

Blue Agave is a natural sweetener extracted from the core of the Blue Agave plant. It’s smooth, delicious low glycemic syrup that is ideal for sweetening coffee, hot tea, oatmeal, pancakes, waffles, yogurt, cereal and more(Such like this popcorn!). It is also great in smoothies, iced tea, or cocktails as it dissolves quickly in cold beverages. Agave is easy to use in baking too…Try it wherever you would use a tabletop sugar.

-Direct quote: Wholesome Sweeteners. (Italics, mine.)

  • Non-GMO/Gluten-free/Vegan suitable, verified.
  • Organic-Natural sweetener.
  • Fairtrade.
  • 25% sweeter than regular sugar – less is more!
  • Non-crystallizing – dissolving in both cold and hot water.
  • Low glycemic – index of 39 or less, giving less of a blood sugar spike, tested.
  • 3/4 Cup Agave = 1 Cup Refined Sugar.
  • Ingredients: 100% Fairtrade Organic Raw Blue Agave Nectar!


Seeing as you are now educated in this simple ingredient, I will continue!

dsc_03114) 1/2 tsp of Salt

I’m usually an estimator, using the palm of my hand.

dsc_0320Step 2: Microwave Sugar, Butter, Corn Syrup and Salt on high for 2-4 minutes(microwave may vary) until mixture has boiled.



5) 1/2 tsp Baking Soda

6) 1 tsp Vanilla Extract



Mix well with whisk, until mixture smooth-ens and turns slightly lighter in color(such like caramel sauce.)

Step 3: Dump an ice-cream pail amount of popped popcorn into a medium-large paper bag.

SauceStep 4: Pour mixture generously and evenly onto popcorn in paper bag.

StirStep 5: Stir and Shake until well coated!

Step 6: Fold up bag, so no popcorn falls out. Place one side face down in microwave. Heat for a 1/2 minute. Shake bag, keeping it folded to avoid spills. Place back into microwave on reverse side. Heat for another 1/2 minute. Shake and unfold.

dsc_0350Allow to cool for a few minutes. Pour lathered ooey-gooey goodness into ice-cream pail, or similar container size.


You’ve got yourself one tasty, delicious, splurging treat!

Full Recipe:

Caramel Corn

-1C Brown Sugar   -1/2C Butter   -1/4C Corn Syrup   -1/2tsp Salt

-1/2tsp Baking Soda   -1tsp Vanilla Extract

-Ice-cream Pail amount of Popped Popcorn!