Is everyone swooning over cherry season like I am? Of all the myriad sybaritic pleasures of summer, a bowl of ripe cherries ranks near the very top. At the waning of a lazy, sun-drenched afternoon, bare legs turned a few shades darker, book propped open and half-finished in your lap, a pile of cherry pits ...
Butter and sugar 6 (6-ounce) ramekins. In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.
I've always read about how amazing Pierre Herme's ispahan macarons are, but unfortunately, I never got to try any when I visited one of his boutiques in Paris. The ispahan macaron is a mix of rose cream, lychee, and fresh raspberries sandwiched between two macaron shells.
For a better experience on your device, try our mobile site. Yes it really does serve ten, it is so rich! If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with cling film, then freeze.
For the puree: Blend together the fruit, sugar and lemon juice in a blender until smooth. For the yogurt: Whisk together the sugar, yogurt and coconut extract. Pour alternating layers of the fruit puree and coconut yogurt into popsicle molds, and then insert the sticks. Freeze until the pops are firm, about 8 hours.
You guys, you are in for a treat today! Just for you, I've plucked the beloved Orange Julius straight out of my childhood memories, veganized it, and added strawberries for a summery twist. I'm super pleased with this version, and I think you'll love it too.
I tasted my first canelé some seven years ago, at Eric Kayser's boulangerie on rue Monge. Maxence had a friend who lived nearby, they often worked on school projects together, and whenever they felt like a break and a snack, this is where they would go.
What's a gal to do when left alone with a bunch of shockingly red spring rhubarb, a few spare eggs, and a meager cup of milk in the fridge? Why, make clafouti! Clafouti is that brilliant French dessert made by pouring an eggy batter over fresh fruit.
While I can't claim credit for this recipe (I got it from a friend, who got it from another friend, and so it goes...,), it is known in these parts as "your cranberry cake." As my mother asked last week, "Are you bringing your cranberry cake to Thanksgiving?"
Let me tell you a little secret. We have still been eating fish tacos like MAD around here. I don't know if it's because they are light and fresh and kinda sorta maybe taste like summer.