This past week The French Tarte became licensed to work out of the kitchen at Patricia's Chocolate in Grand Haven, Michigan. Hooray!
What does this mean you might ask? Well to start out I'll be baking and offering my tasty all butter shortbread in Patty's shop, accepting orders for shortbread gift boxes and developing a schedule of travel from GR to GH to dovetail with my teaching schedule at Sur La Table here in GR.
Taking it step by step.
In the meantime I wanted to share with you some of things I've been making in recent months.
In early August, as I birthday present to myself, I baked an assortment of goodies (from left to right): pavé aux amandes, cocoa hazelnut financiers, bubble eclairs with raspberry currant cream (Yum!) and chocolate milkshake tarts.
By now many of you know my attraction to financiers and tarts. What can I say? I just can't help it!
Once we returned from our trip to France in early October, I've been back in the kitchen doing this and that as well as trying some new shortbread flavors (how about coffee cardamom, oatmeal ginger or coconut lime?!).
My baking activities often seem to revolve around what I happen to have in the fridge - some of my lightly spiced poached pears being just one example. What better than a batch of financier batter to create pear-caramel and raspberry-pistachio crumble versions for our freezer.
The pears also encouraged me to make some individual versions of tarte bourdaloue using the recipe that I had brought back from Le Notre in Paris.
Of course I simply can't forget the household favorite (hint, hint - guess what Steve loves?), the quintessential caramel nut tart. This go around I used some chocolate tart dough that had been waiting in the freezer for that very thing.
Chock full-o-nuts, oh-so-delicious and always a hit.
And for something just a little different - bagels! These were from a class I taught at Sur La Table where the results were stupendous. Chewy, not tough, great depth of flavor and definitely a make-again recipe. These are the "everything" version, the deeply browned exterior being due to molasses in the dough as well as some molasses in the bagel boiling water. Yup!
And so the adventures continue. Stay tuned.