Cafe Dion

Tasse a la fraise, Strawberry cup

Bonjour,

I was looking at old family photos, and saw one with my Grand-Mere sitting on the grass in her backyard in Manchester, England drinking tea, not plain English tea but a very interesting combination of Darjeeling tea and sparkling white wine with fresh strawberries. I remember asking her for a taste, and it was very refreshing and very delicious. So with Summer around the corner, I thought you might enjoy this new drink recipe. A votre sante! To your health!

Strawberry cup:

2 oz Darjeeling tea

3- 1/2 cups warm water

2 cups sparkling white wine, well chilled

1 cup cold ginger ale

1 pint fresh strawberries, sliced

Mint sprigs

Put tea into a pitcher, pour over warm water and let stand overnight to infuse. Strain into a larger pitcher, add wine  and ginger ale, stir well. Put ice cubes and strawberries into 8 tall glasses. Pour tea mixture over ice. Garnish with mint.

Serve: 8

© CafeDion 2010

Marmelade d'oranges, French orange marmalade

Bonjour,

In France we love orange marmalade, and I have been making my own for years.  I use Navel oranges, for their texture, consistency and flavor. As I have written in my forthcoming French cookbook, I can remember my Grand-mere, a trained French chef who taught me to cook at an early age, going to the open air market in Juvisy outside Paris to select Navel oranges to make marmalade. I remember how she would choose each orange very carefully, selecting only those which were shiny with a thin skin. Enjoy!

French orange marmalade:

3 pounds Navel oranges, quartered, seeded

1 lemon quartered, seeded

10 cups water

9  cups sugar

3 tablespoons vanilla extract

1/4 cup Cointreau or Triple Sec

In a food processor or a blender, process oranges and lemon with 1/2 of water until finely chopped. In a large saucepan, boil fruits and remaining water for 1 1/2 hour. Lower the heat. Add sugar, stir until sugar is melted. Increase heat, boil rapidly 20 to 25 minutes or until temperature reaches 221F (105C). Add vanilla and Cointreau, mix well. Remove from heat. Let stand 15 minutes. Wash 15 (1/2 pint) jars in hot soapy water: rinse them. Keep them hot until needed. Stir well. Ladle hot marmalade into hot jar. Clean rim with a damp cloth. Attach lids. Place in canner or boiling water bath (see instructions on previous Blog). Bon Appetit!

A bientot! See you next week!

© CafeDion 2010

 

   

Confiture de fraises, Strawberry Jam

Bonjour,

I have recuperated from my trip from Paris and from a bad cold. I went to the store today and I saw beautiful strawberries not to expensive, so I thought it is time to give you my Confiture de fraises. It is very easy and tres bon!.  

Confiture de fraises:

3 1/2 pound strawberries, hulled and clean

3 tablespoons fresh lemon juice

6 cups sugar

zest of 1 orange

5 tablespoons Grand Marnier (orange liqueur)

10 (1/2 pint) jars

Wash the jars and lids in hot soapy water, rinse them. Keep them hot until needed.

In a large saucepan, simmer strawberries and lemon juice 30 minutes or until strawberries are soft. Add sugar. Stir until sugar as melted. Increase heat; boil rapidly 15 to 25 minutes or until jam reaches 221F (105C)  on a thermo meter.  Add orange zest and Grand Marnier.  Remove from heat. Skim off the foam on top of jam. Let it stand 15 minutes. Stir well. Ladle hot jam (be careful) into a hot jar at a time. Wipe rim of jar with a damp paper towel. Attach lid. Fill and close remaining jars. Place in canner or boiling water bath (instruction below).

Make: 10 jars

© CafeDion 2010

 

Boiling water bath:

Pot must be deep enough for closed jars to be covered with boiling water. Place closed jars on rack in bottom of pot leaving room between jars for water to circulate. When all jars are in place, pour boiling water around jars until water is 2 inches above jars. Cover pot, bring water to a full boil. Reduce heat  until water boils gently 10 to 12 minutes. Remove jars, set on a wire rack or towels. Let cool 10 to 15 hours. Bon Appetit!

A bientot! See you next week!

© CafeDion 2010

 

 

Croutons for soups or salads

Bonjour,

Here is an easy recipe for how to make crispy croutons.

1 cup day old French bread (cut in large cubes)

2 cups peanut oil

3 tablespoons grated parmesan cheese

salt and pepper

1 teaspoon garlic powder

In a large saucepan heat the oil to 350 degrees. Put half of the French bread in, turning them often for 3 minutes (don't over fill the pan with the bread). Once golden drain them on paper towels, transfer them to a bowl and sprinkle them with the parmesan cheese, salt, pepper and garlic salt (if using). Repeat the same process with the other half of the bread. Used them on top of soups or salads. Enjoy!

A bientot! See you next week!

© CafeDion 2010