Category Archives: garde manger

All things food related

Lemon Apple Tart

The Apple tart is a fairly classic dessert in France and one that Jérémie is always asking for. I can’t help but give in because it’s a simple one and it’s always highly appreciated, not to mention we always have apples and puff pastry on hand, but I have to admit that I like to…

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  • MelissaFebruary 16, 2018 - 17:43

    This looks amazing! I always have a lot of apples so this could be the perfect dessert to try!ReplyCancel

    • Christina (Vine and the Olive)April 1, 2018 - 13:21

      Do it! You won’t regret it! Last night I made a pear/apple tart just substituting half the apples for pears and it was such a hit!ReplyCancel

Chandeleur Crepes Recipe

As if any of us need an excuse to eat crepes but in case you do… the French have a celebration for that! Chandeleur.  While January is the month of the galette des rois filling every pastry shop, now all the cooking shops are filled with crêpe making supplies as everyone looks forward to the holiday…

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Galettes des Rois

Tomorrow, January 6th is Epiphany in France and over the last week, all the pastry shops go from the traditional yule log cakes, known as the bûche de noël, to the Galette des Rois!  You might have heard about the cake with the hidden bean or “fève” that is placed inside this almond cream-filled pastry and…

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  • GrantJanuary 5, 2018 - 22:35

    Looks delicious !!  Enjoy and a late HNY to you as well. ReplyCancel

    • Christina (Vine and the Olive)January 6, 2018 - 14:28

      Yes, they really are! A little lighter than the store bought with a little less sugar and almond cream instead of Frangipane (which many places use because it’s cheaper.)
      Happy New Year to you and the family as well Grant!ReplyCancel

  • Susan baldwinJanuary 28, 2018 - 22:23

    I made this last night – delicious!  Just one big one, maybe I’ll start feeling comfortable working with puff pastry.  Love, mom

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    • Christina (Vine and the Olive)January 29, 2018 - 18:00

      Oh I’m glad it worked out! Did you invite company?ReplyCancel

  • SusanJanuary 29, 2018 - 19:23

    Yes, June and Dennis came for dinner.  The pastry was a frozen block until we’d finished eating, but then it was quick to roll and put together.  We all loved it,

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    • Christina (Vine and the Olive)January 30, 2018 - 17:58

      Good thing the pastry was ready on time! I’m glad to hear it was a hit, especially since you were making in the moment! Mind you, it is THAT easy…ReplyCancel

Embracing my inner Julia Child

I had a moment this week where I learned to make do with a failed project in the kitchen. It reminds me of Julia Child, apparently, she never apologized when something didn’t quite go as planned but just carried on as though it was all part of the plan. First, a little backstory… Last week we…

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Coconut Crème Brûlée

For years I pined after a blow torch. I was convinced it was the tool holding me back from making homemade delicious crème brûlée. Nevermind the fact that there’s a workaround for this (found at the end of the recipe) but I longed for the blow torch all the same. I remember my excitement finding…

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  • GrantDecember 2, 2017 - 04:54

    Looks delicious – i like my creme brulee warmish. I dont like when it is served cold. ReplyCancel

    • Christina (Vine and the Olive)December 2, 2017 - 09:46

      Yeah, I like it a little warm too, however, people are pretty divided on the topic.ReplyCancel

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