American Pale Ale beer jelly (or vanilla) infused yogurt pudding with caramelized peaches

This summer I cooked a lot of peaches …. mostly because I wanted to nail one recipe, and one only: a French tatin peach pie. Peach pie can be really soggy, this was my challenge. It took me 6 to 7 peach pies, but now I nail it. My peaches are perfectly caramelized and my tatin peach pie is not anymore soggy.

The positive aspect of this experience is the fact that I have rediscovered that caramelized peaches in sugar and butter is real yummy. It also brought back some sweet memories: my grandmother sweet indulgence made with peaches. I wanted to bring back these memories, with a little twist.

Peach with beer? Mummm, can we pair them?

Through my reading about pairing food with beer, I have learnt that American Pale Ale works well with caramel and fruits. Et voila!

it gave me the idea to try baked yogurt pudding with caramelized peaches and American Pale Ale beer jelly. And it was not a mistake, it is gorgeous!

I think it is time to cook, this is my recipe:

Prep Time: 15 min                   Cook Time: 30 to 45 min                    Yield: 4 servings

Ingredients

4 peaches, ripe but firm

30 grams (2 tablespoons) butter

40 grams (1/4 cup) sugar

250 grams (1 cup) plain yoghurt

140 grams (0.6 cup) sweetened condensed milk

80 grams (0.3 cup) cream fraîche

4 teaspoons of Imperial IPA Beer Jelly (or one teaspoon of vanilla extract as an alternative)

1 egg, lightly beaten

Preparation

Preheat the oven to 160°C.

Cut peaches into quarters. Pan fry them quickly in butter (be sure to use a pan large enough to have one layer of fruits) on high heat for 5 to 7 minutes.

Add the granulated sugar and mix. Lower the heat to medium heat and wait for peaches render their juice (it can take 10 to 12 minutes). Increase the heat to high and dry and simmer the peaches until there is no more juice.

It is really important to have at that point no liquid at all because the peaches will release some juice when cooking in the oven, and if this is the case, the peach pie will be soggy.

Using a slotted spoon, carefully remove the peaches from the caramel and transfer them equitably to 4 X 250 ml glass Masson jar.

Warm up the American Pale Ale Beer Jelly using a microwave or a water bath.

Mix together the yoghurt, condensed milk, cream, beer jelly and egg in a medium bowl.

Pour the yoghurt mixture over the peaches and bake in the oven for 20–35 minutes, or until the pudding is just set. I find that 25 minutes is enough but it will all depend of your stove.

When the pudding is cooked, it will look smooth like a panna cotta, but it will still be a little wobbly. It is important not to cook it for any longer once it reaches this stage, because overcooking will make it curdle and the water separate.

Chill in the refrigerator for 1 hour, then serve.

The pudding will become firmer and lose its wobbliness when it is chilled in the refrigerator.

You can keep this dessert for at least 48 hours in the fridge. It is a really refreshing sweet treat.

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French tomato pie with goat cheese and Imperial IPA beer jelly (or honey)

This is a classic in French cuisine – mustard, tomatoes and cheese layered on a flaky pie crust. This was my first recipe published last year in my blog: Alchimie et gourmandise. We love this pie – we call it the French pizza. I wanted to revisit this classic this summer, and add a little of “je ne sais quoi…”.

As I am working with local craft beer, my idea was to add some Imperial IPA beer jelly to the mustard and to pair this aromatic jelly with goat cheese… A must to try. I hope you will enjoy this French pie with a Canadian twist as much as us.

If you don’t have any beer jelly, don’t worry. You can use also honey or apple cider jelly.

I think it is time to cook, this is my recipe:

Pie crust recipe

Ingredients

250 grams all-purpose organic unbleached flour

125 grams of butter, cubed and very cold

1/2 teaspoon sea salt

100 ml very cold water, plus more is needed

Directions

Whisk together the flour and salt in a large mixing bowl.

Add the cubed butter to the flour mixture, and cut it using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until in coarse crumbs with a few larger pieces.

Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water.

Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball.

Try to work these steps as fast as you can. This is one of the secrets for a flaky crust.

Wrap the ball in plastic wrap, and chill for at minimum one hour or overnight. This allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out.

The tomato mustard French pie

 Ingredients

100 g of mustard

I use normally a combination (50/50) of artisan whole-grain mustard (not sweet at all) and Maille Dijon Originale mustard. French mustard like Maille is the best choice because it is not sweet and it will pair perfectly with the Imperial IPA beer jelly, honey or apple cider jelly.

1 tablespoon + 4 to 5 teaspoons Imperial IPA beer jelly (or honey or apple cider jelly as an alternative)

If you are using honey or sweet apple cider jelly, put a little less because it is going to be too sweet.

3 large or 5 medium ripe heirloom tomatoes (like candy’s old yellow, green zebra, cavern…)

5 to 6 round slices of goat cheese – 250 g (8 ounces) (like The Tournevent, la fromagerie Hamel, Quebec)

2 tablespoons of olive oil

2 tablespoons of fresh herbs of Provence (a combination of parsley, marjoram, rosemary, thyme or oregano)

Directions

Preheat oven to 450 degrees F. Fit the pie crust into a 11-inch pie dish (or smaller size like a 9-inch). With a fork, poke holes into the bottom of the crust.

Precook the crust for 7 to 10 min. Meanwhile, cut the tomatoes into slices 3-5 mm thick. Lay the slices as on paper towels to remove excess water content in tomatoes if needed

Remove the crust from the oven.

Mix together the two kinds of mustard with one tablespoon of Imperial IPA beer jelly. Spread it over the bottom of the pie crust in an even layer. Cover the mustard with slices of tomato, overlapping in a spiral from the edge to the center. They will slightly shrink while cooking. Then, don’t be afraid to put two layers of tomatoes.

Arrange the slices of goat cheese on top, and add a teaspoon of Imperial IPA beer jelly on each disk of goat cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbs of Provence.

Bake for 30 to 40 minutes at 450 degree F, or until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

Remove from the oven and let it to rest for 15 min.

Peach Tatin Pie with Lemon Verbena Whipped Cream

(Peach is one of my favorite fruits during the summer season. I think it might be strongly related to my great childhood memories: pick directly from the tree during a hot day or freshly bake – French peach pie or preserve for the winter season – jam and canning experience with my grandmother Adele. My grandparents had one kind of peach in their orchard – the “pêche de vigne” (peach of the grapevine), delicate small white peaches full of fragrances. It was (and still is) a delicacy!

On the other hand, lemon verbena is a leafy herb with a strong lemony flavor. It originated in South America and was brought back to Europe, where it served as both a decorative and functional plant. When I was living in France, verbena has been one of my favorite herbal teas, the most common use for a lot of people. Here in Canada, I didn’t have the opportunity to drink any longer a cup of verbena tea, and I was so pleased when I have had the opportunity to source this delicacy here in Toronto a few years ago.

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When you live overseas, there are simple pleasures, like finding products that bring you back home and make you feel cheerful: mustard of Dijon and perrier for me, “bonne maman” jam for my friends… and for a lot of us, the petits beurres (French butter cookies) also, French cheeses of course, and verbena.

Lemon verbena can be used when cooking, generally in sweet dishes, and this is something I wanted to explore for many years. In most of the recipes of peach tatin pies I have reviewed for this blog, people are using fresh verbena. Unfortunately, here in Toronto, it is quite difficult to find a verbena plant. In contrast, verbena as an herbal tea is quite easy to find – ask your favorite gourmet tea boutique, I am pretty sure they have some. To get all the flavor possible out of the dry leafs, the best solution is to infuse the dry leafs into a liquid. This can be done by steeping the leaves in boiling or near boiling liquid, much the same way as you might make tea, then straining them out before using the liquid in another recipe. And this is exactly the way that I have chosen to follow for the verbena infused cream.

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Like in Provence, peach and verbena is the perfect combination for a sweet summer treat. The touch of lemon verbena lends an incredibly bright and fresh streak to the sweet cooked peaches in the tatin pie. Yummy… I was ready to try!

I love making pies, any kinds. I do it mostly without looking at a recipe. However, for this specific pie, it was quite different and really challenging. First, it was a new recipe for me. Secondly, I didn’t find any recipe online (except America Test Kitchen) that talks openly about the major issue when baking with peaches: they are really juicy and your pie or cake can be really soggy.

For my first peach tatin pie, I followed the recipe I have found online. No juice before I started to cook the pie in the oven, but after 35 minutes … A flood of juice above the crust, soggy, soggy. I did it again and again – in total we ate 6 peach tatin pies, improving each time a little bit more to get at the end the perfect peach tatin pie. I still love peaches… not a problem!

My advice

Don’t be afraid to cook your peaches on high heat, to caramelize them perfectly (you can see my pictures soggy vs caramelized). The peach is a delicate fruit and I was afraid to overcook them and obtain some sort of peach marmalade, but it has not been the case. The dry-heat/high-heat method cooks off a lot of water (and you need this) and helps to cook the peaches to just the right texture.

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I think it is time to cook, this is my recipe:

Prep Time: 30 min                           Cook Time: 50 min                                         Yield: One 9-inch pie

Ingredients

8 to 10 peaches, ripe but firm

60 grams (4 tablespoons) butter

80 grams (1/2 cup) sugar

1 sheet puff pastry

1 pinch of salt

Preparation

Preheat the oven to 350°F.

If your peaches are not yet at maturity. Place them in a paper bag for 2 to 3 days.

Wash peaches

Remove any stems and leaves still present on the peaches. Brush away any visible dirt or residue by hand. Fill a bowl or partially fill your kitchen sink with water, adding a small amount of soap as it fills. Place the peaches in the bowl or sink, rubbing the surface of the fruit to remove dirt and residue. Rinse the peaches in cool running water.

Cut them into quarters. Pan fry them quickly in butter (be sure to use a pan large enough to have one layer of fruits) on high heat for 5 to 7 minutes.

Add the granulated sugar and mix. Lower the heat to medium heat and wait for peaches render their juice (it can take 10 to 12 minutes). Increase the heat to high and dry and simmer the peaches until there is no more juice.

It is really important to have at that point no liquid at all because the peaches may release some juice when cooking in the oven, and if this is the case, the peach pie will be soggy.

Using a slotted spoon, carefully remove the peaches from the caramel and transfer them to a 9-inch pie dish.

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Cut a 10-inch disk out of the puff pastry sheet. Drape it over the peaches in the pie dish.

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Bake for 30 to 35 minutes, or until the puff pastry is golden brown. Remove from the oven and let cool for 15 to 25 minutes.

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Cut around edge of cake pan to loosen pastry. Carefully place a plate on top of the pie, slide your hand under bottom of the pie pan (be sure it’s cool enough to handle, or use a pot holder), and flip over the tart. Carefully lift off cake pan. The caramel should ooze out and pool around the tart. Rearrange any peaches that may have become dislodged. Cut warm tart into wedges; serve with verbena infused whipped cream.

I recommend to cook the pie when eating the first and second courses of your meal, and flip over the tart at the last minutes, just before to serve it. If it is not possible, it can be prepared 6 hours ahead. Let stand in cake pan at room temperature. Rewarm tart in 350°F oven for 10 minutes before continuing.

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Verbena infused whipped cream

Yield: 8 servings

Ingredients

2 cups heavy cream

4 teaspoons dry lemon verbena

4 tablespoons icing sugar

Preparation

Bring cream to a simmer in a small saucepan. Remove from heat; add lemon verbena. Cover. Let steep 15 minutes. Strain cream into a medium bowl. Cover and chill at least 1 hour.

Beat infused cream with 4 tablespoons sugar to soft peaks.

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Ready for the peach tatin pie…

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Bonne Appetite!

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A taste of Provence … this is our demo + dinner party for August

I don’t have to go back to France, I will simply cook some of my favorite Provencal dishes to feel “I am at home, with my friends and Family in the region of Avignon. Join us in August for a taste of Provence:

A taste of provence

We will published the recipes in August…

Register at The Kingston Social

Reference for the pictures:

http://french-riviera-blog.com/2012/03/24/a-walking-tour-around-the-old-town-of-nice-and-restaurant-guide/

http://www.pratique.fr/recette-ratatouille.html

http://www.pratique.fr/recette-ratatouille.html

The time of Cherries – our first demo + dinner party at The Kingston Social

Save your date and join us on the 30th of July for:

the time of cherries

We will published the recipes soon…

Register at The Kingston Social

Reference for the pictures:

Un gout de trop peu..  Chlo! – http://wrightkitchen.com/

French Rhubarb Custard Pie with a Canadian Twist

This is my second recipe with rhubarb and one of my favorite dessert: fruit pie. I really love the combination of tart rhubarb with the creamy and sweet taste of custard.

A lot of calorie for sure … made with good quality products for a maximum of nutritional value. This is a sweet indulgence that you don’t eat everyday. This is a dessert that you share with the people you love…

Why rhubarb is so interesting!

You may know that the stalks are the only things eaten, because the triangular leaves are extremely high in oxalic acid, which can cause severe illness in people.

No surprise, rhubarb is low in calories (21 calories per 100 grams) but it holds some vital phyto-nutrients such as dietary fiber, poly-phenolic anti-oxidants, minerals, and vitamins.

Rhubarb contains antioxidants like lycopene and anthocyanins, helping to fight off disease

It apparently can help lower cholesterol, boosting your heart health

Rhubarb stalks are a good source of fibre, benefiting your digestive health.

It contains vitamin K (37% daily value per 100 grams), an essential property that helps with blood clotting, limiting neuronal damage in the brain, protecting the bones and help fighting off liver and prostate cancer.

Rhubarb is also a good source of vitamin C (great for a healthy immune system), vitamin A (the red rhubarb), calcium, potassium manganese and magnesium.

And do you know that like many fruits, rhubarb is best eaten with a fat to help absorption of carotenoids and vitamin K.

I think it is time to cook, this is the recipe:

Recipe for 6 to 8 servings

Preparation: 30 min

Cooking: 50 min to 1 hour

1 – Pie crust recipe

This is my grandmother Lucie pie crust recipe, already published in my first blog.

Ingredients

250 g (2 cups) flour

125 g (1/2 cup + 2 tablespoons) of butter, cubed and very cold

1/2 teaspoon sea salt

100 ml (less than 1/2 cup) very cold water, plus more is needed

Directions

Whisk together the flour and salt in a large mixing bowl.

Add the cubed butter to the flour mixture, and cut it using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until in coarse crumbs with a few larger pieces.

Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water.

Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball.

Try to work these steps (after adding the cold water) as fast as you can. This is one of the secrets for a flaky and soft crust.

Wrap the ball in plastic wrap, and chill for at minimum 30 minutes or overnight. This allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out.

2- The rhubarb custard pie

Ingredients

200 g (~ 2/3 cup) “crème fraiche” (sour cream works also)

90 g (~1/2 cup) sugar + 90 ml maple syrup

Vanilla extract (facultative)

3 eggs

500 g rhubarb (3 to 5 sticks)

Directions

Preheat oven to 350°. On a well-floured surface, roll dough into a 9″ circle. Press into pie pan, and prick the bottom of your crust gently with a fork. Reserve in the freezer (facultative).

Wash and dry rhubarb. Peel the skin if very tough. Cut the stalks into about 1/3 inch pieces.

In a medium bowl, toss rhubarb with 40 grams of the sugar. Let sit until fruit has released its juices, about 15 min (until 1 hour). Strain, reserve juice.

To make custard, beat eggs with cream, vanilla extract, maple syrup and remaining sugar. Stir in rhubarb juice.

Scatter rhubarb in crust and pour in custard.

Bake until custard is set but loose, about 50 to 60 minutes. Do not over bake.