GRAND MARNIER TRUFFLES: Grand Mariner Day & Bastille Day!

Today is Bastille Day, but it's also Grand Marnier Day, so here's an easy recipe for Grand Marnier Truffles to celebrate both holidays! Ooh la la!

Grand Marnier, an orange flavored brandy, has been an icon of authentic French "joie de vivre" for over 150 years. Still owned by the Marnier Lapostolle Family, this acclaimed liqueur has a luxurious taste and still uses the same secret recipe. Grand Marnier is a blend of Cognac, distilled essence of bitter orange, and sugar.

One of the most important ingredients in Grand Marnier is Citrus Bigaradia Oranges. This variety of tropical orange stands apart from the sweet oranges we usually eat as it is bitter and has an intense aroma. Though the Citrus bigaradia is not a particularly rare orange, the way in which the oranges are harvested and then distilled to obtain the orange essence that goes into Grand Marnier® liqueur is very specific. The oranges are handpicked while they are still green -- when they are at their most aromatic. In order to preserve optimal concentration of the aroma of the peels, they are left to dry naturally under the Caribbean sun for several weeks on the Marnier Lapostolle family plantation. Their slow distillation extracts an orange essence that is particularly aromatic.

GRAND MARNIER TRUFFLES

Ingredients
2/3 cup heavy cream
1tsp fresh orange zest
12 ounces dark chocolate (65-75% cacao), chopped
1 Tbsp plus 1-1/2 tsp Grand Marnier
1/3 cup DARK cocoa

Directions
In saucepan over medium heat, bring the heavy cream and orange zest just to a boil.
Remove from heat.
Add chopped chocolate and Grand Marnier and stir until smooth.
Chill chocolate mixture (ganache) until hard enough to roll into balls.
Using two spoons or melon baller, extricate chocolate and roll into ball.
Roll ball in cocoa powder and chill.

This recipe can be doubled.

Experiment with different chocolate -- brands and amounts of cacao -- for different flavors.

BAKED BANANA CHOCOLATE FRENCH TOAST: National French Toast Day

Today is French Toast Day. I love French Toast aka Pain Perdu. This wonderful food used to be a way to use up stale bread by dipping it in eggs and milk and frying it. I make French Toast with Challah, Brioche, or Sourdough, but I've been known to try other breads. And, my breads are usually fresh. We don't have a lot of 'leftover' bread at my house, ut it all works.

Today in honor of National French Toast Day, I'm sharing an easy recipe for Baked Banana Chocolate French Toast! I love Chocolate and Bananas, and this is a great make-ahead French toast recipe! OK, this French Toast is not fried, and it's a bit like a bread pudding, but it's still fabulous! You could always fry it by following the directions and putting the chocolate between two pieces of the bread for stuffed French Toast.

BAKED BANANA CHOCOLATE FRENCH TOAST

Ingredients
4 ripe bananas
4 eggs
3/4 cups half and half
1/4 cup unsalted butter, melted
4 tablespoons sugar, divided
1 teaspoon pure vanilla extract
1 loaf of Challah (or Brioche) cut in thick slices
1/2 cup dark chocolate, 65-75% cacao, chopped 

Instructions
Preheat oven to 400°F.
Butter a 9" x 13" baking dish.
In large bowl, mash bananas. Add eggs, half and half, melted butter, 3 tablespoons sugar, and vanilla; mix until well beaten. Add bread and turn to coat.
Layer bread in prepared baking dish. Pour remaining mixture over bread.
Sprinkle with chocolate chunks and remaining tablespoon of sugar.
Bake 18 minutes, or until set & golden.

TRIPLE CHOCOLATE CREPES A LA BASTILLE: Bastille Day!

Today is Bastille Day, so you'll want to make something "French." I have lots of 'French' recipes, but what could be more French than Crepes for Bastille Day? Just as the bricks came tumbling down when the French stormed the Bastille, ice cream and chocolate will tumble from your fork when you cut into these fabulous Triple Chocolate Crepes for the Bastille Day Holiday. Triple Chocolate Crepes a la Bastille!

TRIPLE CHOCOLATE CREPES A LA BASTILLE

Crepes

Ingredients

2 cups whole milk
2 eggs
2-1/2 Tbsp unsalted butter, melted
1 ounce dark chocolate (65-75% cacao), melted
1-1/2 cups flour
1/3 cup high quality DARK cocoa 
1/3 cup sugar
pinch of salt

Making the Crepes
Melt butter & chocolate together, mixing to combine and smooth out chocolate. 
In large bowl, combine milk and eggs. 
In separate bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking incorporating butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight. 
Be sure to re-whisk batter before cooking the crepes.

Cooking the Crepes
Butter a hot frying pan (small or medium) or crepe pan, then wipe out excess butter with paper towel so it is sort of dry. 
Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to turn up, flip crepe with spatula for few seconds to cook other side.

Chocolate Sauce

Ingredients
1/3 cup heavy cream
2 Tbsp honey
3 ounces Dark chocolate (65-75% cacao), chopped

Directions
Combine cream and honey in a small saucepan over medium heat. Cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
Remove from heat. Stir in chocolate until smooth.

Fill Crepes with Dark Chocolate Ice Cream or Chocolate Ganache and Drizzle with Chocolate Sauce.

Viva La France!

Café Au Lait Coffee Cake: Café Au Lait Day

Today is National Café au Lait Day! Café au lait is French for "coffee with milk" and refers to a specific French coffee drink, although like most things there are multiple varieties. Don't confuse it, though, with a Caffe Latte. Did you know that in the 1600s a French doctor suggested Cafe Au Lait for patients, inspiring people to add milk to their coffee? Cafe au Lait is often served in a small bowl. Very French! There are several cafe au lait bowls on the market if you want to be authentic when serving.

To celebrate today, go to your local cafe or brew a cup at home, or you can make this sensational Café au Lait Coffee Cake from Nicole at MadebyNicole. Her recipe is fool-proof, and it's filled with Chocolate Chips. What better way to celebrate coffee with milk than with a Coffee Cake? As always, you can use any good quality chocolate, chopped into small chunks in place of chocolate chips.

For those of you lucky enough to live in New Orleans, pop on over to the Café du Monde today for a Café Au Lait. They make it with chicory, which gives it a strong, bitter taste. The bitterness of the chicory offsets the sweetness of the powdered-sugar-covered beignets that, of course, you'll want to have. 

Café Au Lait Coffee Cake

Crumb Topping
1 tsp instant coffee
1/2 cup brown sugar
2/3 cup flour
1 1/2 tsp cinnamon
6 Tbsp cold unsalted butter
1 cup chocolate chips
1 1/4 cup pecans

Cake
1/2 cup softened butter
1 cup sugar
2 eggs
1 cup sour cream
2 Tbsp instant coffee
2 Tbsp warm water
2 3/4 cup flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk

Glaze:
1/2 cup icing sugar
milk or cream to desired consistency
vanilla (optional)

Directions
Preheat oven to 350 degrees. Grease 9 x 13 pan
Make crumb topping: Stir together dry ingredients, cut in butter, add chocolate chips and nuts.
In large bowl beat sugar and butter until light. Add eggs, then sour cream, and then coffee dissolved in water.
In small bowl, whisk together dry ingredients. Gradually stir into moist ingredients starting with 1/3 of dry mixture, 1/2 of milk, 1/3 dry, 1/2 milk, and final 1/3 dry mixture.
Spread half of batter into pan. Sprinkle with 1 1/2 cups of topping. Cover with remaining batter and finish with crumb topping.
Bake for 60 – 65 minutes

(Optional) Cool and drizzle glaze off a fork onto top of cake.

National Croissant Day: Julia Child's Croissant Episode

Today is National Croissant Day! I have a fabulous French bakery just down the road from me. They make the very best croissants. It's like being in Paris! But maybe you don't have a French bakery nearby, or maybe you want to make your own croissants? Who better to go to than the French Chef herself, Julia Child! Here's a video from PBS of her Croissant Episode, Season 3, Episode 20 (1966?). So fun. I love Julia Child!

CREPES A LA BASTILLE: Bastille Day!

Tomorrow is Bastille Day, so you'll want to make something "French." I have lots of 'French' recipes, but what could be more French than Crepes for Bastille Day? Just as the bricks came tumbling down when the French stormed the Bastille, ice cream and chocolate will tumble from your fork when you cut into these fabulous Triple Chocolate Crepes for the Bastille Day Holiday. Triple Chocolate Crepes a la Bastille!

CREPES A LA BASTILLE

Crepes

Ingredients

2 cups whole milk
2 eggs
2-1/2 Tbsp unsalted butter, melted
1 ounce dark chocolate (65-75% cacao), melted
1-1/2 cups flour
1/3 cup high quality DARK cocoa 
1/3 cup sugar
pinch of salt

Making the Crepes
Melt butter & chocolate together, mixing to combine and smooth out chocolate. 
In large bowl, combine milk and eggs. 
In separate bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking incorporating butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight. 
Be sure to re-whisk batter before cooking the crepes.

Cooking the Crepes
Butter a hot frying pan (small or medium) or crepe pan, then wipe out excess butter with paper towel so it is sort of dry. 
Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to turn up, flip crepe with spatula for few seconds to cook other side.

Chocolate Sauce

Ingredients
1/3 cup heavy cream
2 Tbsp honey
3 ounces Dark chocolate (65-75% cacao), chopped

Directions
Combine cream and honey in a small saucepan over medium heat. Cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
Remove from heat. Stir in chocolate until smooth.

Fill Crepes with Dark Chocolate Ice Cream or Chocolate Ganache and Drizzle with Chocolate Sauce.

Viva La France!

CHOCOLATE CHERRY CLAFOUTIS: Bastille Day!

Bastille Day aka la Fête Nationale aka 14 juillet is a French holiday on July 14 that commemorates the day the people of Paris stormed the Bastille prison in 1789. This violent overthrow of the monarchy made way for a republic, and the beginning of the modern nation.

Traditionally the celebration begins the night before, with big parties and balls. Then on the morning of Bastille Day the world’s largest and oldest military procession takes place in Paris, with the President of France at the head of the parade and jets flying overhead, often leaving trails of blue, white, and red. Most Parisians, and their countryside counterparts, settle in for an afternoon of outdoor parties, with lots of eating and drinking. Just as they took to the streets during the revolution, so the French take to the streets on Bastille Day, but in a much more festive way! The day ends in a spectacular fireworks display, with the Eiffel Tower serving as a backdrop. Colorful explosions are seen across the country in smaller towns and cities as well.

So Bastille Day is a day to celebrate French food, and for this blog, French Chocolate Dessert! In the past I've posted many "French" recipes for Bastille Day--from Soufflés to Beignets to Eclairs to Crepes. But this year, I wanted to post something different. What can be more French than a Clafoutis? A clafoutis is a simple French country dessert that's comprised of sliced stone fruit over which a pancake-like batter is poured and then baked. You'll be glad to learn that there is such a thing as Chocolate Clafoutis. Following is an easy, quick, and delicious recipe adapted from the French Chef herself, Julia Child, from her cookbook Mastering the Art of French Cooking, Volume 1.You can substitute other stone fruits, such as pears, peaches, apricots, nectarines, and plums, but cherries are in season..and I love chocolate and cherries.

CHOCOLATE CHERRY CLAFOUTIS

Directions:
Heat oven to 350˚F. Butter a heavy cast iron skillet.
3 cup cherries, pitted and halved
Arrange in dish cut-side facing upwards.
To make this even more chocolate, add chocolate chips in with the cherries.

Into a blender put the following, in any order:
1/2 cup of all-purpose flour, sifted
1/4 cup good quality cocoa powder, sifted
Dash of salt
2/3 cup superfine (castor sugar)* (and you can also use regular white sugar)
1 1/4 cups milk
1 tsp vanilla extract
3 large room temp eggs

Blend it all together and when thoroughly combined, pour carefully over pitted cherries.
Sprinkle a handful of superfine sugar on top and bake in oven for about 1 hour.
Clafoutis rise, but they also fall quickly, so plan to eat it warm with some whipped cream or ice cream on the side.

***
Superfine Sugar
* I usually have a box of superfine sugar in my pantry, but if you don't, you can make it quickly at home. 
For one cup: Grind one cup and two teaspoons of white granulated sugar in a blender or food processor for 30 seconds. Also called castor sugar, this is simply sugar that has been ground into finer crystals than regular granulated sugar. 

TRIPLE CHOCOLATE CREPES for Bastille Day

Tomorrow is Bastille Day, and you might want to be ready to make something "French." I have lots of 'French' recipes, but what could be more French than Crepes for Bastille Day? Just as the bricks came tumbling down when the French stormed the Bastille, ice cream and chocolate will tumble from your fork when you cut into these fabulous Triple Chocolate Crepes for the Bastille Day Holiday. Crepes a la Bastille!

CREPES A LA BASTILLE

Crepes
Ingredients
2 cups whole milk
2 eggs
2-1/2 Tbsp unsalted butter, melted
1 ounce dark chocolate (65-75% cacao), melted
1-1/2 cups flour
1/3 cup high quality DARK cocoa 
1/3 cup sugar
pinch of salt

Making the Crepes
Melt butter & chocolate together, mixing to combine and smooth out chocolate. 
In large bowl, combine milk and eggs. 
In separate bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking incorporating butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight. 
Be sure to re-whisk batter before cooking the crepes.

Cooking the Crepes
Butter a hot frying pan (small or medium) or crepe pan, then wipe out excess butter with paper towel so it is sort of dry. 
Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to turn up, flip crepe with spatula for few seconds to cook other side.

Chocolate Sauce

Ingredients
1/3 cup heavy cream
2 Tbsp honey
3 ounces Dark chocolate (65-75% cacao), chopped

Directions
Combine cream and honey in a small saucepan over medium heat. Cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
Remove from heat. Stir in chocolate until smooth.

Fill Crepes with Dark Chocolate Ice Cream or Chocolate Ganache and Drizzle with Chocolate Sauce.

Viva La France!

Crepes a la Bastille: Triple Chocolate Crepes

Today is Bastille Day! And what could be more french than Crepes!

Just as the bricks came tumbling down when the French stormed the Bastille, ice cream and chocolate will tumble from your fork when you cut into these fabulous Triple Chocolate Crepes for the Bastille Day Holiday. Crepes a la Bastille! If you didn't get to make these this morning, you can always make them for dinner! Breakfast for Dinner!

CREPES A LA BASTILLE

Crepes
Ingredients
2 cups whole milk
2 eggs
2-1/2 Tbsp sweet butter, melted
1 ounce dark chocolate (65-75% cacao), melted
1-1/2 cups flour
1/3 cup high quality DARK cocoa 
1/3 cup sugar
pinch of salt

Making the Crepes
Melt butter & chocolate together, mixing to combine and smooth out chocolate. 
In large bowl, combine milk and eggs. 
In separate bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking incorporating butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight. 
Be sure to re-whisk batter before cooking the crepes.

Cooking the Crepes
Butter a hot frying pan (small or medium) or crepe pan, then wipe out excess butter with paper towel so it is sort of dry. 
Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to turn up, flip crepe with spatula for few seconds to cook other side.

Chocolate Sauce

Ingredients
1/3 cup heavy cream
2 Tbsp honey
3 ounces Dark chocolate (65-75% cacao), chopped

Directions
Combine cream and honey in a small saucepan over medium heat. Cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
Remove from heat. Stir in chocolate until smooth.

Fill Crepes with Dark Chocolate Ice Cream or Chocolate Ganache and Drizzle with Chocolate Sauce.

Viva La France!