It’s a cousin from Lorraine’s tarte au sucre (here). A little more elaborated. Both are nice, that depends if you’re looking for simplicity or something more cake-like.
Strawberries (fraises) and blueberries (myrtilles) are garnishing it. Frozen fruits do the trick perfectly.
And there is some streusel on top.
Double dessert, but so light that they could fly…
Plain nonnettes, the soft ginger bread. (recipe here).
These are not filled, only glazed in a syrup of kurozato black sugar.
Mini Flockensahne tortes, topped with sesame seed streusel. It’s light low-fat plant based cream and vanilla for the whip.
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.
Simple appetizers.
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) :
Nikomi Udon
Duck and veggie nabe
sukiyaki
Noël blanc
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
tamale pie
Islands
Christmas ham, from the Antilles (French Caribbean islands).
Petit jambon antillais (pineapple baked ham)
féroce d’avocat (cod fish spicy guacamole)
Classic French
potage Choisy
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.
Full Menu
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.
A nice warm dessert perfect to finish wrinkled apples.
Plus a little oil, water, cinnamon and vanilla essence.
I could eat that raw. If you want to lie to yourself, you can shape this as bars and say : “This is health food, protein bars…”. Well, that’s dessert.
The apples are pre-baked with seeds of cardamom.
Chaud devant ! Just out of the oven. Crispy on top, melty under…
Now, excuse me but I’m going to miam miam…
A little tart to enjoy my precious rhubarb. Many French tarte à la rhubarbe have some kind of cream or custard. That’s not bad, but the “real one” is full of rhubarb. The more the better ! I prefer a little almond and pink streusel.
This is not necessarily a recipe from Alsace. That type of cake/pie dough contains “levure alsacienne” (a brand of baking powder). Next time, I will make it a little thinner. But that was well balanced.
The rhubarb was cooked but still sparkly and a little crunchy. Mmmmm !
A great coffee cake.
GOURMANDE in OSAKA 