Welcome Spring 2012!
Spring – one of the loveliest seasons, my favourite in fact.
Everything is so bright, sunny and blooming with colour.
Here is a recipe that will inspire the fresh, lightheartedness of Spring:
Raspberry Tiramisu aux Biscuits Roses de Reims
Makes 4 individual servings:
Preparation time: 25 minutes
Refrigeration time: 4 hours minimum
· 200 grams of raspberries (fresh is best)
· 250 grams of mascarpone
· 3 eggs
· 75 grams of sugar
· The zest of one lemon
· 10 Biscuits Roses de Reims
· Four tablespoons of slivered or shaved almonds
· 4 chocolate decorations (like Mikado or chocolate shavings)
Crush the Biscuits Roses and place into 4 lovely serving cups.
Whip the mascarpone with a fork, set aside. Separate the egg yolks from the whites.
In a new bowl, whip the yolks with the sugar and lemon zest. Add this mixture to the mascarpone and blend well.
Whip the egg whites until stiff peaks form. Fold into mascarpone mixture.
Alternately add the creamy mixture a few raspberries and then the crumbled biscuits into the serving cups.
Chill for four hours.
Just before serving, decorate by adding the almonds, a few cookie crumbs with a few fresh raspberries and the Mikado.
The Grand Finale
This recipe is to die for.
At the holidays, I made it three times - once for entertaining and twice to bring to different parties. The photo was cheesecake number three - before I decorated it. It's so lovely without the chocolate too. A very versatile recipe.
I called it The Grand Finale because it was devoured within seconds and my ultimate pleasure was watching everyone eat it.
It is really easy to make - enjoy!
Caramel Toffee Cheesecake à la Speculoos
- 500 g Philadelphia Cream Cheese
- 200g Speculoos biscuits
- 4 eggs
- 20 cl cream
- 150g Kraft caramels or toffees
- 150g sugar
- 100g butter, melted
- 1/2 tsp salt
- 50g shaved milk chocolate (I use Lindt Création Créme Brulée)
- 1 tsp vanilla
Crush the Speculoos and then mix in 50g of chopped up caramels/toffee. Add the melted butter and mix well. Transfer this mixture into the bottom of your spring form pan and using a fork, pat the mixture down to form a nice thick crust or up the sides too if you prefer a thinner crust.
Put the sugar in a small pan and over a low heat, caramelize the sugar. When the caramel turns an amber colour, it is ready. Turn of the heat source and add in the cream, whisking slowly. Over a low heat, mix well until well blended. Let cool slightly.
Then, slowly add the cream cheese, the vanilla and one egg at a time, until well mixed. Do not over mix! (This will create nasty wrinkles and cracks in your cheesecake!)
Pour the mixture into the crust and bake for 1 hour at 170°C. Let cool completely and then place in the refrigerator for 2 hours before taking it out of the pan.
Decorate with chocolate shavings and add caramel/sugar wisps* if you wish.
*Heat a tablespoon of sugar until melted and pour over parchment paper.
Use a fork to make thin lines, wisps, etc…let cool completely before using them to decorate. Or you can watch the episode of Desperate Housewives where Brie shows off for the camera and tries to make them in her catering (garage!) kitchen – she’s a hoot! And the whole thing backfires.
You can also cover strawberries the same way - caramel wisps or angel hair - and then place them atop the cheesecake - a lovely and classy touch!
October + Pumpkin = Pumpkin Pies
No other month gets me as excited as October.
I've been busy decorating the house in and out and baking up a storm here.
Pumpkin is my most favorite medium in October: cakes, muffins, breads, cookies and of course the most important traditional Pumpkin Pies.
After weeks of baking and watching the pies literally disappear, I decided to finally take a moment to provide my recipe on line, this way I can say:
'Thanks so much for the compliment - the recipe is on my website.'
Here's the recipe - it is really quite easy:
Andra Paddio's Disappearing Harvest Pumpkin Pie
- 2 - 9 inch unbaked homemade pastry shells
- 1 large can (29 oz/822 g) pumpkin pie filling
- 2 cans EAGLE BRAND Sweetened Condensed Milk
- 4 eggs
- 3 teaspoons of Pumpkin Pie Spice*
- Pastry Cut-Outs (leaves in my photo - optional)
- Whipped Cream (optional, I usually serve as needed)
*or 1 tsp of each: ground cinnamon, ginger, nutmeg and allspice*
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine pumpkin, Eagle Brand, eggs and spices.
Pour half of mixture into each pastry shell.
Bake for 15 minutes.
Then reduce oven to 350°F (180°C) and bake an additional 35 to 40 minutes.
Garnish with Pastry Cut-Outs and Whipped Cream, if desired.
Cover leftovers and refrigerate.
Makes two pies.
Personally, I like to make one for dessert and then send the other one home with my guests (o:
ENJOY!!! and watch how fast they disappear!
Just a note about France here, after all, I do write a blog about France!
When I told my French friends about Pumpkin Pies, they looked at me as if I had arrived from another planet.
They explained that they like their pumpkin in a hot Pumpkin Soup with Tapioca and cinnamon - my reply, you wonder?
Simple: I said 'deg!' French slang for 'disgusting!'
In my opinion, French gastronomy is wonderful most of the time. When is it not? - example: "langue de boeuf" - yes, they eat 'beef tongue'
Trust me, the French have so much to learn!
- 12-15 apples ( royal gala, northern spy, delicious, etc.)
- 3.5 cups flour
- 4 tsps. baking powder
- 1/2 tsp. salt
- 1 tbsp. sugar
- 1/2 lb. butter/shortening
- 7/8 cup (almost one cup) milk
- brown sugar
- *caramel sauce* (see below)
Core and peel apples (one batch of dough will cover about 12 medium-sized apples). Fill empty core with a piece of butter. Roll apple in cinnamon and sugar mixture in a bowl. Place apples aside.
Mix dry ingredients. Work in butter/shortening with fingertips or pastry blender.
Add sugar and gradually add milk to make a soft dough.
Roll out on floured surface (about 1/8 inch or desired thickness).
Cut square of dough enough to cover your apples. Place apple in centre of square. Bring corners of dough to top of apples. Pinch to close.
Bake in baking pan ( not cookie sheet) at 400° F until light golden brown (about 15 mins).
These freeze really well, so if you are cooking from frozen, bake them for about 45 mins.--1 hour.
Drizzle with caramel sauce and enjoy!
*You can either buy ready made caramel sauce, or make you own. Here's a French recipe for a decadent 'Beurre salé' Caramel Sauce (Salted Butter Caramel Sauce):
The approximate standard equivalents would be:
- 300 grams sugar (1.5 cups)
- 25 cl of cream (1.5 cups)
- 20 grams salted butter (1.5 tablespoon)
Andra Paddio Scoops:
I fell in love with this recipe the very day they accompanied SAM on a visit.
A box bursting with Apple Dumplings was presented to me and opened in my kiitchen (the heart of my home). Instantly, the room was filled with a warm, sweet, cinnamony apple and pastry, caramel dream scent. The recipe had been written by hand and taped to the top of the box. A tear came to my eye. The apple dumplings were little sweet mounds of hand-made perfection.
What a wonderful gift and what a wonderful way to share !
Forget the artificial fragrant cinnamon candles - just bake a batch of these!
Everytime fall arrives, I think of SAM's apple dumplings and that moment.
Thanks SAM, for bringing me such vivid scented memories that hold true, like our friendship after all of these years!
You will always hold a special place in my heart,
P.S. Get your pastry rollers out people! What are you waiting for!?!
You can contact SAM directly by becoming a member of Andra Paddio's Place (see Members Page).
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 Tablespoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon of additional nutmeg (Pumpkin pie spice has nutmeg in it)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups pumpkin puree ( I used fresh pumpkin from our garden)
- 2/3 cup vegetable oil
- 3 eggs, beaten or egg replacer to keep this vegan
1. Preheat oven to 350 degrees F Grease two 9×5 inch loaf pans, or line with Parchment paper.
2. Mix together flour, sugar, baking soda, pie spice, nutmeg, salt and baking powder. Add pumpkin, oil and eggs; mix well.
3. Pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.
4. Allow to cool for 15 minutes before removing from pans.
Andra Paddio Scoops:
This Pumpkin Pie Bread is literally "Autumn in your mouth" - wild, eh?
Thanks so much Chef Felisha, I hope to one day meet up for real !
Chef Felisha Wild (yes, it is her last name!) can be contacted on Twitter:
My Favorite Recipes: Now where did this idea come from?
One word: Twitter
Yup, that's where it all started. I love my #FabTweeps and I am delirious on #MagnificentMonday (yes, I just said Monday - a day many people detest - but it is the beginning of a full week of adventures!!).
It seems that everytime I tweet, the subject turns to food and drink - lol.
Where would we be without our #WonderfulWineWednesday and #SublimeSaturdays? The weekend always involves fun company and epicurean delights!
So, After many gastronomic questions, I saw my destiny - just yesterday in fact. It hit me like a powerful and decadent Mon Chéri explosion in your mouth !
(P.S. If you need a Mon Chéri dark chocolate, cherry and cherry liqueur fix, visit http://www.passporttofrance.com/ - they deliver in more ways than one!!)
Where was I? Ah yes, destiny - the idea:
A new page at Andra Paddio's Place ~ Favorite Recipes ~ to share my fabulously favorite recipes with you all and of course and foremost, to give credit where credit is due.
I hope you enjoy the recipes and let me know what you think. Your comments are the whipped cream and cherry topping on my delicious sorbet of fun and adventure in this lifetime !
As always, all the very best to you,
"Dine, wine and entertwine with amazingly positive and peppy people!"
P.S. I will be adding Standard and Metric recipes, for easy conversion, just use this website: