![]() Tasty treats in Prague - Cukrárna Myšák and trdelnik and a bit about briocheĬheese, siroopwafels, windmills and canalsīergen, Bryggen, funicular, (more) pastries and (more) fjords Gelato on Ile Saint-Louis and au revoir Paris Gateau Breton aux cerises et la crème de citron vert Summer baking - peach blueberry cobbler and a bit more I rolled my puff to about 6-7 mm (~1/4”) thick and cut 80 mm (3 inch) squares. Since puff is not yeasted it’s more straight forward in its handling - no worries about the dough bubbling and puffing up during the rolling, cutting and shaping. However my online research found that many recipes call for puff pastry. At Le Cordon Bleu Paris we made them with croissant dough, and those that we’ve found in Parisian pâtisseries have been made that way as well. By the way, here’s a little historical tidbit for you - Algeria gained it’s independence from France on July 5, 1962.ĭuring our various trips-to and stays-in Paris over the years, oranais is always on Steve’s radar - he loves those sunny beauties!! Frankly they’re not often found in the many pastry shops around town so one has to keep an eye out for a good one. Did you know that Algeria is fourth in apricot production in the world? And let’s not forget that Algeria was once governed by France so there’s still a huge French influence there, both culturally and culinarily (is that even a word?). ![]() My research revealed that it reportedly originated in Algeria in and around the port city of Oran - hence the name oranais. lunette aux abricots, croissant aux abricots (en Bretagne) or abricotine (sud de la France). It may go by a different name in various parts of France, e.g. So what is oranais you might ask? A traditional pastry made with either puff pastry or croissant dough, it’s created with a combination of pastry cream and apricot halves. Desirous of doing something a bit different, I opted for my own peach version of oranais. You can cook the pitta and fruit in advance, but wait to fry the cheese until you’re about to eat.Kinda looks like a double yolked fried egg, eh?Īs we step ever so eagerly into prime baking season and autumn flavors like apples, pears, nuts, caramel, coffee, chocolate and pumpkin, here’s a farewell nod to the delicious summer fruits of west Michigan. In a hot cast iron pan, you’ll still get a good char. But if like me you end up with quite a lot sticking to the bars or falling through the grill, cook it on the stovetop. If you are good at it, by all means barbecue both your fruit and cheese. I am absolutely useless when it comes to barbecuing halloumi. I like to make this warm salad (which you could serve as it is or alongside something like lamb chops) in one pan. I love roasting them with thyme and honey and spooning them over ice cream, but they’re brilliant with salty cheese and a lick of heat, vinegar and citrus too. They are the Queens of the summer fruits partly, in my mind, because they’re more tart than sweet, more gutsy than floral. I’d have apricot jam on toast every day if it was acceptable to do so (preferably accompanied by a soft, sharp goats cheese, but failing that I’d take a salty butter). ![]() ![]() I’d eat them roasted, poached, pickled or raw. I like them in a tagine, an ice cream, a tart or a pastry (an abricotine beats an almond croissant any day of the week). I love apricots in just about every single shape or form it’s possible to consume them in. Finally, though, it’s time to talk about apricots. Until now, it has seemed a bit daft to write about summer’s bounty when the world outside my kitchen window has been so unendingly grey pointless to write about all the brilliant July produce coming into the grocers when the weather was whispering “shepherd’s pie” in my ear. We do like to moan but I’m not sure we’d have it any other way. A month of warm mizzle, and then just when you’re about to really lose your temper with her she pulls out all the stops and grants you a weekend of sunshine. She’s a fickle wench, the British summertime.
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