Delices Europeennes

English Tea Cookies, Please

I would consider myself a lover of all things “French”, but I have to say that I am a fan of many things “English” as well. My husband and I have been hooked from the beginning with a series called “Downton Abbey”. This coming January 2015 will be season 5 and we are anxiously anticipating its start.

I mention this BBC series because watching it made me think of cookies (naturally!), as lovely afternoon tea was being served on some episodes and it got me to thinking about what is authentically English when it comes to baking. Well, of course, that would be “tea cookies’ right?

This fall I will be introducing and adding to my menu offerings three (3) very special English Tea Cookies: Earl Grey, Chai Spice, and Chamomile Lemon. Each cookie has natural tea leaves sprinkled throughout the dough, giving it a subtle but recognizable hint of the cookie flavor, without being cloying.

The Earl Grey has a light bergamot (orange) flavor, Chamomile Lemon has a light lemon flavor, and the Chai Spice has a variety of spices including cinnamon, allspice, clove, and cardamom. The cookies have a nice “snap” to them when biting into them, but not much chewing is necessary, as the cookie will melt in your mouth.

Sold by the dozen, you may mix and match flavors as you please. These are great with your cup of tea (or coffee for that matter!) and make a nice afternoon snack or hostess gift.

Enjoy trying all the flavors!

Sweetly,
Christine

The French Macaron… A Parisian Obsession

Are you familiar with the French Macaron? Most Americans think we are saying “macaroon” which is an American treat made of coconut and usually dipped in chocolate. Although very tasty, this is “not” the Parisian……oh so very French…….Macaron.

This confection boasts mounds of fresh almond meal as its main ingredient in its crispy shell and chewy interior….and did I say filled with a luscious buttercream? This confection is so customizable, it will have your head spinning. Planning a wedding or special event? Provide a swatch of color and the shell can be made to match. From crazy Parisian colors to pretty spring pastels, the shell colors and shades are endless. And the buttercream? There are endless color and flavor combinations as well.

I had the pleasure of having my business being featured in a segment of the March Issue of Lehigh Valley Style Magazine. I want to thank Lisa Gotto, Editor-in-Chief, for our time spent talking about her trip to France and how she loves the French Macaron, as well as offering to make my business a part of the “Life in the Valley” section of their lovely magazine. I also want to thank Editorial Intern, Alyssa D’Ippolito, Marketing Assistant, Kelli Hertzog, and Advertising Executive, Kellie Bartholomew for our emails, phone conversations and helping to bring this to fruition. Many thanks to the entire staff that I did not have the pleasure of meeting.

The French Macaron has actually been around for several hundred years….in France that is. Did you know that the Italians are actually credited with the very first macaron? This was before the French decided to sandwich the shells together with luscious fillings. Well, we can give them both credit for the birth of this lovely and one-of-a-kind confection. Did I mention the difficulty level in producing this cookie? I won’t even go there….many months were spent perfecting the making of them. So many variables in your kitchen from mixing, to oven temperature to humidity levels in the house – they must all work synergistically to produce that lovely “pied” or “foot” or “ruffle” at the base of the shell.

You will most likely taste many lovely desserts, pastries and treats throughout your life, but there is something quite special about the French Macaron. It embodies so many qualities of crispiness, chewiness, sweetness, eye candy color appeal and just plain “cuteness”, that I don’t think we will ever see or produce something quite so special in the culinary world ever again.

Sweetly Yours,
Christine

The Quintessential French Madeleine

There has been great debate over who actually made the first “madeleine”. Some say there was actually a girl named Madeleine, a young peasant who was asked to create this special confection for the deposed king of Poland who had sought refuge during the 17th century, in France.

About a century after the very first madeleine, the town of Commercy in the Lorraine region of eastern France became of center for commercial production. In the late 19th and early 20th century, train passengers passing through this town were greeted by female vendors selling these “tea cakes” in large baskets. The girl who screamed the loudest made the sale:)

French author Marcel Proust was the first to truly “immortalize” the madeleine. His autobiography, “Remembrance of Things Past” talks of being transported back to childhood the moment he takes a bite of this indulgent bite-size treat.

In France today you will notice mothers allowing their children to enjoy snack-time with this comforting confection. Mind you, lunchtime in France is normally between noon and 1pm, while dinner is 7:30pm…..quite a long stretch for a child who is hungry and growing!

As much as I love French Madeleines, every time I tasted one I was expecting a burst of flavor that just was not there. I have spent time testing (and tasting!) them, and have added even more natural flavors to the interior of this delicate cake. It is typically a sponge cake texture, but I have made it richer so that each bite is worth it:) The typical “one day” shelf life I have been able to extend by “glazing” the outside of the madeleine. You can now have them sit on your counter, covered and sealed for 4 days, without any drying out. Please do not refrigerate or freeze them!

So….you must decide….cake or cookie? One bite and you will rethink the once commonplace tea cake known as the “French Madeleine”.

A bientot!
Christine

Rome, Italy… and the Crostata

So…did you guess correctly? It was the “crostata” or a cookie-like pastry filled with either whole fruits or a type of lekvar…as is used in my Austrian Linzer Tarts. In this case you can see the individual servings – in apricot and sour cherry. I am a lover of all things apricot (being Hungarian) so I pointed it out to the very congenial barista. He however encouraged us to try the sour cherry one, and if we didn’t just love it, we could return and get the apricot one free of charge.

Well…..as you may guess….we did NOT return the pastry! It was delicious! Stephen and I shared it because it was quite large…and very heavy….but oh so wonderful:)


The photo you see here is a famous scene from “Roman Holiday” for those of you who are fans of Audrey Hepburn (the face of an angel). Check out the movie and see the similarity after all these years.

Italy is a place we enjoy going. Why? Beyond architecture, tempting pastries and need I say, “amazing” coffee…..the Italian people are so very friendly and welcoming. Make it a destination sometime.

Need Additional Holiday/Christmas Ideas?

We know what we like when we see it, but sometimes coming up with the “idea” is much more difficult. I feel that way about designing a room in our home. I know by magazine pictures what I would love to see in one of our rooms, but can’t seem to put it together on my own. This is a difficult task for me to do – come up with ideas when it comes to decorating…

But not when it comes to cookies! I love the challenge of new ideas, designs that are pleasing to the eye as well as delicious in the mouth:) I am an avid “researcher” when it comes to my cookies – always looking for new ideas, designs, flavors. Sometimes the articles and pictures I peruse are not even cookie-related. They may be articles on teas, coffees, cupcakes, etc. that spark an idea in my mind. So….off to the kitchen I go, baking and “testing” the new item. You know, of course, my sweet husband Stephen is one of my testers:) He kindly eats the ones I “break” as well!



Here is an idea adapted from a Japanese pastry chef. I altered her technique, as I found it to be cumbersome and time-consuming. I call them “Swirly Design” French Macarons, but I’m sure there is a more creative name out there somewhere:) They require just a little more work than normal, so the price per dozen is $15.00 vs. the “classic” typical macaron which is $12.00. Just one more way to add a little sparkle to your order.

Some ideas on when to buy them? Order a red and white swirl for Christmas (or any color for that matter). I think they also go well with a spring/summer birthday party for children. I’m sure there are more ideas, but these are just a few. And please ask about other colors I can use to produce these swirly confections!

Please place your order for Christmas and the holidays soon! I get booked very quickly and already have Christmas orders scheduled.

Blessings,
Christine

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