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Archive for the ‘Events’ Category

Pepernoten

Friday, December 16th, 2011

Image:  Flickr

Pepernoten are a cookie-like kind of candy, traditionally associated with the Sinterklaas holiday in the Netherlands.  They are definitely one of my favourite treats!

Nerissa, Reservations Manager

Ingredients

250g self raising flour
250g honey
1 egg
1 tablespoon mixed spice
1 teaspoon aniseed

Steps

Pre warm the oven to 200 degrees

  1. Mix the ingredients together to form a dough
  2. Wrap in clingfilm and leave in the fridge for an hour.
  3. Take the dough and form into a lot of small pebbles.  About the size of a 1 euro coin.
  4. Place baking paper on a baking tray and cook in the oven for 10-15 minutes.

Glazed Christmas Ham

Friday, December 16th, 2011

A holiday celebration at our house would not be complete without a Glazed Ham, the ultimate versatile dish that is delicious served both warm or cold.

Bernard, Reservations

Ingredients

6-7kg Smoked gammon on the bone
2lt apple and raspberry juice then water to cover
Onion halved
2 cloves garlic unpeeled
2 celery sticks
2 star anise
2 cinnamon sticks
Handful juniper berries
4 myrtle leaves
Handful peppercorns

Glaze:

4 tablespoons honey
Teaspoon mustard
Dash of apple and raspberry juice
Cloves

Steps on Christmas Eve:

  1. Put all the main ingredients into a large stock pot, add water until the ham is covered
  2. Bring to the boil and simmer for 3-4 hours.  Leave to cool in the pan

Steps on Christmas Day

Preheat your oven to 200 degrees celsius

  1. Lift the ham out, remove the rind and most of the fat layer leaving a thin covering
  2. Score this in a diamond pattern and stud the criss-crosses with cloves
  3. Put the glaze ingredients in a pan and let them form a syrup.
  4. Pour over the ham then put into the oven to glaze for 15-25 mins.
  5. Remove and leave to cool before carving

Tip:  Use a disposable roasting dish for easy cleaning or line your roaster with foil (the syrup is messy).

Braised Red Cabbage with Apples

Friday, December 16th, 2011

I love baking Delia Smith’s Braised Red Cabbage with Apples as the spices make the house smell Christmassy while it’s cooking.  This dish is lovely with leftover cold turkey/baked ham on Boxing Day.  Keeps forever and freezes well too!

Ingrid, Reservationist

 

Ingredients

  • 2lbs red cabbage shredded
  • 1lb onions chopped
  • 1lb cooking apples chopped
  • 1 clove garlic chopped very small
  • ¼ whole nutmeg, freshly grated
  • ¼ level teaspoon ground cinnamon
  • ¼ level teaspoon ground cloves
  • 3 tablespoons brown sugar
  • 3 tablespoons wine vinegar
  • 1/2oz butter
  • Salt & Pepper

 

Steps

Pre-heat overn to 130 degrees Celsius (fan oven).

  1. Mix the garlic, spices and sugar in a small bowl.
  2. In a large casserole (with a tight-fitting lid), arrange layer of cabbage seasoned with salt & pepper, followed by layer of onions and apples with a sprinkling of garlic, spices and sugar.  Repeat until it’s all in.
  3. Pour the vinegar over the top and add dots of butter.
  4. Put the lid on the casserole and cook for 2-2 ½ hours.

 

 

Bacon Wrapped Chipolatas

Friday, December 16th, 2011

Photo:  Flickr

These are those cute tiny little sausages that usually go with Turkey.  My husband and family absolutely love them!

Nerissa, Reservations Manager

Ingredients

Chippolatas (small pork or cumberland sausages mini cocktail sausages will do)
Grapeseed oil
Honey
Streaky bacon

Steps

  1. Christmas eve take some of the sausages and wrap in streaky bacon.
  2. Put in a plastic bag with a very tiny amount of oil and honey (quantities depend on the amount of sausages you want (take into account that the cook will need to sample at least 5 before they even get to the table).
  3. Christmas day turn the sausages out around the ham when you are roasting it they will cook at the same time.

Brussel Sprouts with Chestnuts & Ham

Friday, December 16th, 2011
Ingredients

1 kg Brussel Sprouts
250g chestnuts
200g speck (a distinctively juniper-flavored ham)
Nutmeg

Steps on Christmas Eve

  1. Parboil the sprouts and place in the refrigerator

Steps on Christmas Day

  1. Fry the speck in the pan (dry) and once the oil is coming out add the chestnuts
  2. Drain the sprouts and add to the speck and warm through.

Nerissa’s Christmas Traditions & Recipes

Friday, December 16th, 2011

I love Christmas cooking!  We are not, as a family, greatly into presents but we love our Christmas dinner and I dream about it all year.

A few weeks before Christmas on 5 December we celebrate Sinterklaas, which is the Dutch celebration of St Nicholas.   I cook Pepernoten and Taai Taai, traditional Dutch treats that our little ones love.  On the night of 5 December the children leave a shoe under the bed with a carrot for Sinterklaas’ horse.  At night when Sinterklass comes, he leaves a chocolate initial, sweets and a mandarin for children who have been good all year and a stick to those who have been naughty.

We also spend time decorating the house and everyone pitches in to make a wreath for the door and a gingerbread house for the table (we cheat and buy a Gingerbread kit from a store!).

My sister carefully assembling the gingerbread house kit

Our very welcoming Christmas wreath!

Our Christmas dinner has evolved over the years and is a fusion although based mostly on the British Tradition but with a lot of Dutch spices thrown in.  We always have a glazed ham, served with perfect roast potatoes (use goose fat and semolina for extra crunch), bacon wrapped sausages, stuffing, braised red cabbage, bread sauce, brussel sprouts, maple roasted carrots, roast parsnips and (I blush) shop bought cranberry sauce.

Christmas lunch is definitely worth the effort!

The meal can easily be cooked in just about any of our Paris apartments as, for many years, I cooked it in a tiny 4 hob single oven kitchen quite successfully.  It’s all to do with the pre-prep the night before and tight timing. 

The Cook has to make Gluhwein the day before and drink it while cooking (both on Christmas eve and Christmas day) – it is an essential part of the process.  The whole adult family helps with peeling potatoes, preparing veg etc – those that help get a glass of Gluhwein.

Gluhwein - warm spiced red wine

I hope you get a chance to add a little bit of Dutch tradition to your Christmas this year and look forward to hearing what your family and friends thought of my recipes.  Please also send through any pics so we can add them to the blog!

On behalf of the Paris Perfect Reservations team, I’d like to wish you all a very Merry Christmas and a safe and happy New Year.

Nerissa, Reservations Manager

Recipe for Bread Sauce

Friday, December 16th, 2011

The Dutch girl in me would prefer apple sauce but my husband insists on the very English Bread Sauce!  Enjoy!

Nerissa, Reservations Manager

Ingredients

400g good quality home made white breadcrumbs
500ml milk (full fat)
1/2 onion
4 cloves
2 myrtle leaves
¼ teaspoon mace
25g butter
2 teaspoons double cream
Fresh nutmeg

Steps on Christmas Eve

  1. Put the milk in the pan
  2. Peel the onion and cut the half in half again, stud with the cloves
  3. Add the onion, myrtle leaves and mace to the milk and bring almost to the boil.  Remove from the heat.
  4. Add the bread crumbs and stir in and leave overnight.

Steps for Christmas Day

  1. Add some butter and cream and reheat just before serving
  2. Grate the fresh nutmeg over

Recipe for Italian Christmas Struffoli

Thursday, December 15th, 2011

Credits:  Flickr

France reigns queen in the world of desserts and sweet treats, but Italy runs a close second – especially around the Christmas holidays. After a family dinner, out come the traditional desserts, such as panettone, pandoro, torrone and the colorfully decorated struffoli. Fun and tasty, struffoli are an easy Italian holiday recipe to make in your home. Traditionally made in the Naples area in southern Italy, they are one the Christmas sweets I look forward to the most in my adopted home on the Amalfi Coast. Buon natale!

Laura, Paris Perfect Contributing Writer

Ingredients

For a large plate of struffoli

1 – 1 ¼ cups flour
2 eggs
¼ teaspoon salt
Zest from half a lemon
Dash of limoncello or rum
Oil for frying
Approximately 1 cup honey for topping

Additional ingredients (prepare how you and your family will enjoy!):

Candied orange, lemon or citrus rinds, chopped
Nuts, chopped
Candied covered almonds
Sprinkles and candied cherries

Instructions

  1. Mix flour, salt, eggs and limoncello or rum and lemon zest to form a dough. The dough will be stiff, but knead until it forms a smooth round shape. Cover in plastic wrap and let stand for 20 minutes.
  2. Slice the dough into about ½ inch pieces and roll out by hand into long ropes. Cut each rope into ¼ inch pieces.
  3. Fry the pieces in hot oil until golden in color, turning frequently to cook evenly. After frying, drain the extra oil from the fried dough balls on paper towels or a rack until cool.
  4. In large pan, heat the honey until hot and mix the struffoli in the honey until coated.
  5. Stir in the optional candied fruit and nuts to your taste.
  6. Pour the honey coated struffoli onto a plate or form into a traditional wreath shape and top with sprinkles and a few candied cherries.

Enjoy!

Credits:  Flickr

The French Will Never Forget: A Commemoration of 9/11 in Paris

Sunday, September 11th, 2011

The Sign on the Towers Reads in French and English: The French Will Never Forget

Paris will never forget the thousands who died on September 11, 2011 .  A solemn event commemorated this terrible day organized by  ‘The French Will Never Forget’,  Association.  It took place at the Trocadero, across the river from the Eiffel Tower.

The Towers of the World Trade Center were symbolically erected at the Palais Chaillot,.  The American and French flags flew on the spires of the Palais, the largest flags ever made in France, measuring 59 feet x 30 feet.  The two white towers framed the Eiffel Tower in the background, symbolizing the union of these two nations.

I walked to the Trocadero with a friend and we stood in solemn silence as the moment of the first impact was marked.  Ambassador Charles Rifkin, the American Ambassador to France attended as did the French Ambassador to Washington.

 

The American and French flags flying over Paris

The ceremony opened with French children carrying the large flags that were raised over the memorial while choirs from the Académie de Musique and Young American Presidential Scholars of The Arts sang the French National Anthem and the American National Anthems. It brought tears to my eyes.

With many others, we stood in silence at the moment of the impact of the first airplane. And waited for the moment of the second impact while the choir sang.  It was a gray day in Paris and the skies opened up with rain at 8:46, one minute after the first plane hit the World Trade Center., an eerie reflection of this sad and somber moment.

To  the  2.976 victims of the attacks on the World Trade Center and to their families and friends — we will never forget you.

 

A Day in Paris: Visit an Exhibition at the Jacquemart Andre’ Museum and then … an Excellent Lunch!

Tuesday, June 21st, 2011

Savoring Life in Paris:  visit the Jacquemart Andre’ Museum in Paris. Enjoy a Delicious Lunch and Stroll Home Along the Seine

There’s an excellent exhibition at the Jacquemart Andre’ Museum until July 11, showing the works of the Caillebotte brothers, one a talented impressionist painter and the other a talented photographer.  If you’re staying in one of our Paris apartment rentals, it’s an ideal start for a special day in Paris.  Take a leisurely stroll across the Seine to the Jacquemart Andre’ Museum in the 8th arrondissement — a beautiful walk to the river and through the famous Triangle d’Or in Paris of world class designer boutiques.  Explore the exhibition then treat yourself to a delicious lunch on the way home. This is what a stay in Paris is all about!

The Caillebotte Brothers: Few artists captured the spirit of Paris in the 1800’s than impressionist painter Gustave Caillebotte (1848 – 1894).  You’ll recognize many of his paintings on sight, for their brilliant reflection of life in Paris during the 1800’s.

Both Caillebotte brothers were fascinated by the new city that was being built in Haussman's era, including bridges and railways

Few people know that his brother Martial who was a talented photographer and composer.

Life in Paris -- Photographs by Martial Caillebotte

They were born to a wealthy entrepreneur who made his fortune manufacturing beds for the military. When he died, the sons inherited his wealth and spent the rest of their lives pursuing their passions — painting for Gustave and composing, then photography for Martial. They shared their many interests and remained close friends their entire lives – from boating to gardening and photography.

Martial Caillebotte became fascinated with photography

They photographed and painted life in Paris during this dynamic era, showing the hustle and bustle of Parisian streets, the building of brdges and railways which feature in many of Gustave’s paintings. They were fascinated by and privileged to witness the transformation of Paris under Haussman, living at 31 Blvd, Haussman, where they could stand on their balcony and watch the new city streets and buildings take shape.

Watching Paris and the transformation of the city from their window on Boulevard Haussman

Martial’s fascinating photographs of life in Paris are not as well known and the Jacquemart-André Museum has put together a special exhibition of the two brothers’ works.

 

The Caillebotte exhibition shows several paintings and photographs never seen before

 

If you’re in Paris between now and July 11, we recommend a visit to this exhibition at the Jacquemart Andre’, which is located not far from the apartment where they actually lived.  It’s a perfect way to spend the morning, then treat yourself to a delicious lunch before heading home.  Stop at the Four Seasons George V — in their 3 star Le Cinq or more affordable La Galerie.  The food is divine, the restaurant is stunning and opens on a beautiful interior garden.

The Plaza Athenee’ is another option, where you will savor Alain Ducasse’s cuisine.

Another favorite option is Lasserre, at 17 Av. Franklin D. roosevelt.  Set in the beautiful Champs Elysee’s gardens, this restaurant is an institution among Parisians, with a gorgeous settinga nd excellent food. Their specialties include macaroni stuffed with truffles and foie gras, turbot with cepe mushrooms and challots.

Another idea is the Maison Blanche is on the theatre of the Champs-Elysees at 15 Ave. Montaigne.  The location is superb, with a loft design and glass dome where you can see the dome of the Invalides. The menu has a Languedoc influence thanks to the cuisine of the Pourcel brothers who are from this region.

Jacquemart-Andre’ Museum 158 Blvd. Haussman, Paris 75008