Thursday, July 17, 2008

Here is a photo of the Rose Petal Jelly. I made it without strawberries, found a great recipe on a really good french food blog
To make it, I used Rose Bud Tea that Dave brought me from China last year. It turned out beautiful as you can see, but I haven't tasted it yet....
Using the tea got me to thinking that a Jasmine Jelly may be a lovely idea.

Sunday, July 13, 2008

Strawberry Season

We went strawberry picking the other day, my Mom and I, as has become our summertime tradition. So for the last few days I have been making all things strawberry! Strawberry jam, strawberry wine spritzers, strawberry sorbet, and today I'm going to try a strawberry rose petal jam. I'll post it as soon as I'm done....if it's any good.

Wednesday, July 9, 2008

Tarte a la Moutarde

Here's an easy little recipe, actually more of a suggestion, for a Tarte a la Moutarde. In my opinion the tomato is really the star here, but the French call it a mustard tart....
All you need to do is thaw and roll out a sheet of good puff pastry (try to find one that uses real butter) onto a parchment lined baking sheet, spread it with a thin layer of dijon mustard (regular or grainy), slice up a ripe tomato and lay it out on the mustard slicked pastry, chop up a bit of fresh basil if you have some and sprinkle it over top, lightly sprinkle some good, coarse sea salt, and grate a bit of parmesan cheese over top. Fold the edges over to create a nice, thick edge and pop it into a 375 degree oven for 20 minutes or until golden.
Cut into squares so that each square has a round of tomato and serve as an appetizer.