Ideal season for a sausage apple pie. Yes, really and that’s a delicious delicate and light dish.
Tarte croustillante au boudin blanc (crispy pie with “white pudding” sausage).
Let’s turn the wheel of 4 apples :
early fuji (早生ふじ- ほのか)
Fallen apple leaves on Autumn pie leaves…
Let’s make a boudin blanc (white pudding sausage).
It’s flavored with :
awabitake (abalone mushroom)
The sausage slices turned into flowers, painted gold (egg yolk).
A few ideas for holiday menus. Japan has a month to celebrate the end of the year with Bonenkai (funerals of the old year) parties. In other places, Yule, Noël, Xmas and New Year in many places. Add, yours…
I like trying different dishes and meal styles.
Take a hot cup of thé de Noël and enjoy :
Rétro Christmas, candlelight and rustic.
Jambon en croute aux marrons (chestnut ham pie)
Provence’s style : 13 desserts of Christmas night
Nougat glacé (iced nougat)
Kani Nabe (crab hot pot)
Winter Japanese home parties are often nabe (hot-pots)
Japanese hot pot with Winter crab
Other nabe (hot pots) :
Duck and veggie nabe
Everything white, and French flavors…
Full Menu White French Christmas
Boudin blanc (white pudding sausage was little people’s Xmas treat, DIY)
Blanc-Manger (Middle-Age style, not a dessert)
Canard aux airelles (duck with cranberry sauce)
Gateau Mont-Blanc (coconut Antilles’ whiteness)
A Japanese Christmas menu
chicken and sesame cooking class
marmalade and sesame wings
chicken slices with wine sesame sauce
tofu with wine sesame sauce
decorative potato sarada. (pote sarada)
sesame fruit cake
Mexican Navidad, Tamales
pickles and chicken tamales
yellow grits tamales
Christmas ham, from the Antilles (French Caribbean islands).
Petit jambon antillais (pineapple baked ham)
féroce d’avocat (cod fish spicy guacamole)
Le poulet de Gaston – Dijon chicken (mustard sauce)
bûche aux marrons glacés
Douceurs de beurre et marrons…
Osechi Ryori, a feast of good luck dishes for Japanese New Year, with the recipes. Click here.
Alsace influence. French and light.
Blinis with smoked salmon
Choucroute de la mer (seafood Sauerkraut)
Bûche forêt noire Blackforest log Yule cake
Bredele (season cookies)
Petit Jésus en brioche…
About this one, posts showing up soon :
Colorful first dish
Saucisson en brioche au safran (salami saffron pie)
Red wine red cabbage in rice cooker. The same in cocotte.
Chestnutty no-bake croquettes
Flocon de neige (streusel flocken-sahne). Berry Flockensahne.
Black sugar Nonnettes Kaki nonnettes. Mandarin nonnettes.
Historic blah blah :
This is the French Christmas pudding. Why ? From what I have read, in Middle Age, the Christmas dinner, for rich people started with a sort of hot milk pudding, before splurging on all the roasts and decadent dishes (all dishes were served at the same time, sweet and savory). The poorer had only that pudding. They were all fasting before Chritsmas, so they would break the fast with something easy to digest.That was in France, but the countries were not separated. The Brits invaded us to say the truth, and we sometimes reciprocated, eh why not ? So they had similar habits in Britannic islands. Pudding and boudin are the same word. Later in France, from 16th Century, they added meat, then cream, even truffles to the boudin, but no dry fruits. The evolution was different in England as they added prunes in order to insert the “plum” word in the name, then changed their minds it seems. See here about a British Christmas Plum Duff .
Since 19th century, French Christmas pudding (boudin blanc de Noel) is a white creamy meat sausage. It’s historic and no longer a Christmas dinner item. It is sold and enjoyed all over December.
This is a special boudin sausage. Not your average white sausage. Look at that texture ! It’s the softest sausage on earth !
Can you tell what it is ? I like playing with leftover food and completely changing the presentation…
Yep, the airelle (cranberry) sauce.
sauce aux airelles
And I cooked the rest of boudin blanc in sillicone molds.