The nice ladies over at Design Sponge featured us and our Paris apartment in this weeks "Sneak Peak" series... So fun! Click on the below image to jump over there for a quick looky look.
Walnut Caramel Tart a la Périgord Noir
The Périgord Noir region of the Dordogne valley in France is famous for it’s walnut trees as well as black truffles, foie gras, and dreamy countryside magic. We spied on many a walnut-caramel tart in the bakery windows of towns like Sarlat, Montpazier, and Bélves. Finally, our looking at them turned into devouring them when we celebrated our friend's birthday... one of the many scrumptious evenings spent with a family that knows how to cook, laugh and eat well.
WALNUT TART PÉRIGORD STYLE
Serves 6
It takes 40 min to prepare... allow 3.5 hours in total to finish with bake time etc.
INGREDIENTS
Pastry dough
2 cups (280G) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
9 tablespoons (125g) cold unsalted butter, cut into 1/2-inch (1.5cm) cubes
1 large egg
2 tablespoons sugar
1 teaspoon salt
9 tablespoons (125g) cold unsalted butter, cut into 1/2-inch (1.5cm) cubes
1 large egg
3 to 5 tablespoons ice water
Filling
2 1/2 cups (275g) fresh walnuts
2/3 cup (160ml) heavy cream
1/2 cup (125ml) water
1 1/2 cups (300g) plus 2 tablespoons sugar, divided
1/2 stick (55g) unsalted butter, cut into 4 pieces
Optional: A pinch of salt ( if you like salty caramel )
Equipment: a 9-inch (20-23cm) tart pan with a removable bottom
Filling
2 1/2 cups (275g) fresh walnuts
2/3 cup (160ml) heavy cream
1/2 cup (125ml) water
1 1/2 cups (300g) plus 2 tablespoons sugar, divided
1/2 stick (55g) unsalted butter, cut into 4 pieces
Optional: A pinch of salt ( if you like salty caramel )
Equipment: a 9-inch (20-23cm) tart pan with a removable bottom
Prepare Dough:
Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse in processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together egg and 3 Tbsp ice water with a fork and stir into flour mixture (or pulse) until incorporated.
Squeeze a small handful: If dough doesn’t hold together, add more ice water, 1/2 Tbsp at a time, stirring (or pulsing) until incorporated. (Do not overwork mixture or pastry will be tough.)
Gather dough together, with a pastry scraper if you have one, and press into a 5-inch (13cm) disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Squeeze a small handful: If dough doesn’t hold together, add more ice water, 1/2 Tbsp at a time, stirring (or pulsing) until incorporated. (Do not overwork mixture or pastry will be tough.)
Gather dough together, with a pastry scraper if you have one, and press into a 5-inch (13cm) disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make pastry shell:
Roll out dough between 2 sheets of plastic wrap into a 12-inch (30cm) round. (If dough becomes too soft to work with, chill until firm, 10 to 15 minutes.) Fit dough into tart pan (discard plastic wrap), pressing against side. Run rolling pin over top edge to cut off excess dough, then press side to make dough come up slightly above edge of pan. Chill until firm, about 30 minutes.
Make filling and bake tart:
Line a 4-sided sheet pan with foil and put in middle of oven. Preheat oven to 425°F/ 218°c.
Lightly toast walnuts in sheet pan, about 5 minutes. Transfer to a bowl and return pan to oven.
Heat cream in a small saucepan over medium-low heat.
Bring water and 1 1/2 cups (300g)sugar to a boil in a 3-qt (2.8l) heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until amber.
Remove from heat and immediately but slowly add hot cream (it will bubble furiously). Once bubbles subside, stir in walnuts and butter and cook over medium heat, stirring, 2 minutes.
Pour filling into tart shell and sprinkle evenly with remaining 2 Tbsp sugar. Bake in sheet pan 25 minutes (check tart after 15 minutes, and if top becomes too dark in spots, loosely cover with foil).
Reduce oven to 325°F/160°C and bake until filling is set and deep golden-brown and crust is golden, 10 to 15 minutes more (filling may spill over edge in spots).
Cool tart to warm in tart pan, 30 to 45 minutes, then remove side of pan (do not cool completely before removing side of pan or tart will stick). Serve warm or at room temperature. If you'd like, sprinkle with a tiny bit of fleur de sel, flaky salt, on top.
Lightly toast walnuts in sheet pan, about 5 minutes. Transfer to a bowl and return pan to oven.
Heat cream in a small saucepan over medium-low heat.
Bring water and 1 1/2 cups (300g)sugar to a boil in a 3-qt (2.8l) heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until amber.
Remove from heat and immediately but slowly add hot cream (it will bubble furiously). Once bubbles subside, stir in walnuts and butter and cook over medium heat, stirring, 2 minutes.
Pour filling into tart shell and sprinkle evenly with remaining 2 Tbsp sugar. Bake in sheet pan 25 minutes (check tart after 15 minutes, and if top becomes too dark in spots, loosely cover with foil).
Reduce oven to 325°F/160°C and bake until filling is set and deep golden-brown and crust is golden, 10 to 15 minutes more (filling may spill over edge in spots).
Cool tart to warm in tart pan, 30 to 45 minutes, then remove side of pan (do not cool completely before removing side of pan or tart will stick). Serve warm or at room temperature. If you'd like, sprinkle with a tiny bit of fleur de sel, flaky salt, on top.
Cooks’ notes:
Dough can be chilled up to 2 days.
Tart keeps, wrapped well in foil and chilled, 1 week.
Dough can be chilled up to 2 days.
Tart keeps, wrapped well in foil and chilled, 1 week.
An Unusual Candy in the Dordogne
On a recent trip down to the Dordogne valley, I experienced a Perigord treat beyond my senses. Yes, it's cotton candy on a skewer, with a foie gras center. Was it good you ask? Surprisingly, it was!
On a Date in Scandinavia: A Perfect End
Here is the last entry of Kat & Johan's sojourn in Sweden...
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| photo courtesy Hotel Skansen |
Spending our last days in Båstad was the perfect end to our tour. The second wedding we attended was celebrated at the magnificent Norrviken Gardens that has an array of different gardens inspired by the Italian Renaissance. We stayed at Hotel Skansen that is known for its world famous tennis matches and also its bath house (the Kallbadhus) that is 60 meters out into the water.
After 10 days of literally gorging we did not have the power to drive all the way home to Frankfurt and had to stop in Lubeck, Germany for a break. Sitting outdoors admiring the architecture of the city, a vintage BMW Isetta car pulled up. We sure wished he could have driven our full bellies home in his little caravan.
To go to the beginning of this sequential story, go here!
All photos and text: Katerina Alm
On a Date in Scandinavia: Mölle's Harbor Cove
Here we continue to follow Katerina and Johan Alm on the road in coastal Sweden...
The drive up to Höganäs Municipality from Malmö is picturesque, provides a beautiful coast side tour and only takes about an hour. A few minutes north of Höganäs is the town of Mölle, a 19th century fishing village that is known for its scenic harbour and permiscous bathing at the end of the 19th century when men and women started swimming together. Perched upon the top of this village is the Grand Hotel Mölle where we happily perched ourselves for a few days. The view looking over the harbour is incredible and a sea view room comes highly recommended.
In the area you can visit Kullabergs Nature Reserve where you can do botanical walking, bird watching and mountain climbing. The area is also known for their ceramic especially the salt glazed Höganäs jars and pitchers. There are many potters and artists around selling thier crafts. A short drive away is also home to Sweden's Iittala Outlet where famous Finnish kitchenware and pottery can be found at discount prices.
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| These three images courtesy of Iittala |
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| Lunch in the harbour -traditional swedish Räkmacka (open faced shrimp sandwich) |
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| Pan seared scallops over white asparagus with local herbs and lobster bisque at Grand Mölle |
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| Paired with Alsace Sylvaner 2007 from Kuentz-Bas |
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| Locally caught fish that was delicious! |
All photos and text: Katerina Alm
On a Date in Scandinavia: Sweden's Southern Countryside
Here we continue to follow Katerina and Johan Alm on their Scandic road trip adventure!
In the area we visited:
• Mandelmanns organic herb & vegetable farm
We attended a beautiful wedding where we celebrated in Öland at Borgholms Slott a castle that was built in the 12th century and has a spectacular view over the Baltic sea. All the eating, drinking and dancing in Öland left us ready to dive further into southern swedish gastronomy. We drove south to Österlen's countryside where we stayed at Karlaby Kro which is part of Countryside Hotels Sweden .
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| The Karlaby Kro Hotel in the Österlen countryside |
Countryside Hotels has 39 hotels spread across the most beautiful regions of Sweden and I highly recommend it for choosing a hotel with charm and personality and not to mention great food in this part of the world. Emma, a passionate Swede who runs the show at Karlaby brings service to the next level. Not only did she describe each meal to us in great detail and know every grape variety of all the wines served, but also left us a personally written info letter with lots of recommendations on what to do in the area. The three course dinner with wine pairing at Karlaby is a must, rest assured you will not be dissapointed.
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| Seared bass with fennel, green field peas and bouillon of chive and salmon roe |
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| Breast of sirloin of veal with beets, horseradish, marjoram and lovage with bouillon of lemon |
In the area we visited:
• Mandelmanns organic herb & vegetable farm
• Ales stenar located at one of the most southern tips of Sweden which is a "megalithic" monument consisting of a 67 meter long stone ship and is said to be created around 1400 BP.
Ales stenar is well known for its organic bakery and restaurant Vendel where we enjoyed a delightful Mackerel sandwich on homeade organic bread with locally pressed Kivik apple juice.
Stay tuned... more to come!
All text and photos by Katerina Alm
On a Date in Scandinavia: Seaside in Denmark
Here we follow Katerina and Johan Alm, Canadian and Swedish expats who live, work and met in Frankfurt. They recently got married in Italy and have a passion for food, wine, travel, skiing and fashion. Katerina is an avid cook and freelance travel/gastro-blogger in her spare time. Jump in their car and join them on their Scandic road trip adventure!
Upon receiving two invitations for weddings in Sweden that happened to fall on 2 consecutive weekends, a Scandic road trip was in order. Our idea was to first drive up from Germany to Öland, the second largest island in Sweden (located on the South East side of the country), then make it over to Båstad ( on the south west side of Sweden just north of Denmark). The planning included finding some countryside bed and breakfasts and hotels along the southern Swedish coast to tour within 10 days.
According to a recommendation from one of the Swedish brides, a small town called Charlottenlund just north of Copenhagen, was not to be missed. Charlottenlund is an affluent suburb of Copenhagen that was once home to Danish architect Arne Jacobsen who designed many buildings in the area. Nestled onto the coast of a former fishing village is the Skovshoved Hotel which dates back to 1660, which was the first stop of our tour. The Skovshoved Hotel is a recent member of the Historic Hotels of Europe list and it's restaurant is recommended by the Michelin Guide. The hotel offers picturesque views onto the sea, has only 22 rooms and a very personalized chic and cozy atmosphere. The restaurant was our favorite part of this visit.
The Skovshoved restaurant draws inspiration from classic dishes with origins in Italy, France and Spain. We ordered and enjoyed the sensory tasting menu with wine accompaniments. I especially liked the fresh bread. It was served in a wooden box on top of warm rocks with a stone slab carrying fresh whipped cream butter sprinkled with green salt. The chef refused to give up their secret recipe and only disclosed that it was very slowly baked in muffin tins. The dark bread was dense, moist, homey and comforting. Luckily they served a another version at breakfast too!
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| Fresh baked Danish brown bread |
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| Fresh oysters served on ice with grilled lemons and toast |
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| Cabbage soup with broccoli purée, parmesan cheese and a bacon consommé |
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| Slow roasted Lamb filet with grilled celeriac, celeriac mousse, with a burgundy and rosemary reduction |
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| Thinly sliced pineapple with Anna's compote, salty caramel sauce, bourbon vanilla ice cream garnished with limette leaves |
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| Seawinkle Beerenauslese 2007 from Velich Winery |
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| Buffet breakfast on the terrace. I am one to taste a bit of everything and... I went back for more bread! |
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| Restaurant Terrace at the Skovshoved Hotel |
Mes Petite Cherries in a Galette with Almonds
I love cherries. I've been waiting all winter long to hand pick cherries in the Spanish sunshine. On a recent trip to the Andalusia region, we hiked the Sierra Nevadas and picked pocket ( shirt, shoes, anything!) fulls of cherries dripping off the abundant trees scattered throughout. If you are in the mood to make a scrumptious little dessert, try making some Cherry-Almond Galettes.
INGREDIENTS
| 2 | Organic butter puff pastry sheets, rolled to 1/4 inch-thick |
| Cherry compote | |||||||||||||||||||||||||||||||||||||||
| 2 1/4 cup (approx. 200g) | cherries | ||||||||||||||||||||||||||||||||||||||
| 1/4 cup (60g) | organic cane sugar | ||||||||||||||||||||||||||||||||||||||
| Almond crumble | |||||||||||||||||||||||||||||||||||||||
| 1 cup (approx. 100g) | blanched almonds | ||||||||||||||||||||||||||||||||||||||
| 1 tbsp | organic cane sugar | ||||||||||||||||||||||||||||||||||||||
| Soured cream | |||||||||||||||||||||||||||||||||||||||
| 2 1/2 cups (approx. 250g) | crème fraîche | ||||||||||||||||||||||||||||||||||||||
| 1/2 cup (approx. 150ml) | whipping cream | ||||||||||||||||||||||||||||||||||||||
| 2 tbsp | pure icing sugar, sifted | ||||||||||||||||||||||||||||||||||||||
| 1 tsp | vanilla extract | ||||||||||||||||||||||||||||||||||||||
| 1 | Preheat oven to 425 F (220C). Cut six 5 1/2 inch (14cm) rounds of the puff pastry and place on a parchment paper-lined oven tray, top with parchment paper and another baking tray and bake until deep golden (10-15 minutes). | ||||||
| 2 | For cherry compote, halve and pit cherries, leaving 8-12 whole. Combine with sugar in a saucepan and stir over medium heat until sugar dissolves and liquid seeps from cherries (3-5 minutes). Keep warm. | ||||||
| 3 | For almond crumble, roast almonds until golden (2-4 minutes), chop in a food processor until coarsely ground, add sugar and pulse to combine. | ||||||
| 4 | For soured cream, whisk crème fraîche, cream, icing sugar and vanilla in a bowl to soft peaks, cover and refrigerate. | ||||||
| 5 | Serve puff pastry rounds topped with cherries and almond crumble scattered over and soured cream on the side. |
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