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June 26 Blueberry Ricotta Napoleons at the Lake
Blueberry Ricotta Napoleons with Apricot Sauce
Enjoying great companionship
and lots of catching up
on our annual girls getaway trip...this year to the lake.
First night dinner and dessert
at the lake featuring
Blueberry Ricotta Napoleons
with Apricot Sauce
BLUEBERRY RICOTTA NAPOLEONS WITH APRICOT SAUCE AND FRESH MINT
1 package frozen puff pastry, thawed 2 tbsp. sugar 1 tsp. cinnamon 2 cups heavy whipping cream ½ cup sugar 1 cup whole milk ricotta 2 cups fresh blueberries ¼ cup freshly squeezed lemon juice 2 tsp. fresh lemon peel 1 cup hot water 1 cut dried apricots 2 tbsp. honey Preheat oven to 400°. Unfold thawed puff pastry sheets onto work surface.
Using pizza cutter, cut over fold lines of both sheets, making six sections.
Cut each section in half, then in half again, making a total of 24 rectangles.
Combine 2 tbsp. sugar and cinnamon in a small bowl.
Transfer puff pastry rectangles to baking sheet and sprinkle with cinnamon- sugar.
Bake puff pastry for 10 minutes until puffed and golden brown. Remove to cooling rack.
Whip whipping cream in a mixer until stiff peaks form. Add ½ cup of sugar and beat to mix.
Fold in ricotta, cover with plastic wrap and refrigerate.
Combine blueberries, lemon juice and lemon peel in a small bowl.
Cover with plastic wrap and refrigerate. In a small saucepan, boil water, apricots and honey.
Put in blender and puree until smooth. Strain into a small bowl. Pour sauce into baggie and refrigerate. To assemble, snip corner of baggie and decorate dessert plate with apricot sauce.
Place one baked puff pastry rectangle on the dessert plate. Top with large dollop of ricotta filling, spreading over puff pastry.
Top with a spoonful of blueberry filling. Add another puff pastry rectangle on the top.
Garnish with sprigs of fresh mint. Serve immediately. Enjoy!
June 19 Simple and Sublime: Signature Montana Summer issue out now
Signature Montana
summer issue is out now.
Check out my column: FROM THE KITCHEN Simple & SublimeBy: Sydne George http://signaturemontana.com/index.php?p=kitchen
Long awaited and well-deserved, summer's arrival in Montana is cause for celebration, to be sure. Welcome warmer weather with this simple, yet sublime summer menu.
Enjoy!
Chilled Melon Soup with Crispy Pancetta
Farfalle Arcobaleno with Smoked Trout, Dill and Cream
Limoncello Sorbet with Blackberries and Mint Leaves
recipes and photos @
June 14 Photos now posted...A wonderful week in Paris but alas it is always good to be heading home, too.
Looking forward to getting back home in the kitchen and trying out
many of the fine French dishes we enjoyed on our trip.
Photos and recipes to follow.
Au revoir!
Sydne And One Last Hurrah: Cafe Charlot ...and one last hurrah before we leave Paris:
cafe au lait and a bite of dessert
at a cafe close by
Cafe Charlot
38 rue de Bretagne
01.44.54.03.30 A Beautiful Boulangerie: La FougasseOur Last Day in Paris...
We walked down the street to
a beautiful boulangerie, La Fougasse,
for one last special pastry
before we head home tomorrow.
 The line out the door wound
down the sidewalk, a popular
spot for locals, evidement.
I had
un Choux Chantilly avec Framboises
et c'est tres tres bien!
You can bet I'll be
trying to make some of these
delicate cream puff shells
filled with chantilly cream
and ripe fresh raspberries
when I get home!
La Fougasse
25 rue de Bretagne
Paris, 3rd
01.42.72.36.80 June 12 Bon Anniversaire Mackenzie!Bon Anniversaire, Mackenzie!
We had a celebratory dinner at
58 Tour Eiffel
in the Eiffel Tower this evening.
...a memorable meal with
outstanding service
and fine food.
 The fresh fruit salad
featured our first exposure
to pitaya,
a white fruit with black seeds from Thailand,
which we thoroughly enjoyed.
Delightful dejeuner at the Cafe RodinHow delightful it was to have
le dejeuner at
le Cafe Rodin hier.
I had the soupe carotte
which couldn't have been fresher or more flavorful.
The highlight of Mike's plat du jour
was the Gratinee Dauphinois
 and will be working hard to recreate
when I get home.
If you're near the Musee Rodin,
the food at their cafe is lovely.
June 10 Debauve & Gallais ChocolatiersDebauve & Gallais
Maison foundee en 1800
...an exquisite chocolate shop
 30, rue des Saints-Peres
Pricey chocolates, but what fun to look
and what a story behind the history
of the chocolatier (Debauve)
and the pharamist (Gallais)
back in the early 1800s.
More later...
Au revoir!
Sydne La Grande Epicerie Paris- Ooh La La!Oh, to have the unlimited resources of time and money
to spend at La Grande Epicerie Paris: A Foodie's Paradise!
Will have to come back again!
 Best find: un Macaron Cafe from the patisserie,
an accidental selection by Mackenzie
who asked for un Macaron Chocolat
and was given un Macaron Cafe
and what luck for us!
I will definitely be trying to replicate
them when I get home.
Magnifique!
La Grande Epicerie
rue de Sevres
rue de Bac Hier soir: Camille Brasserie pour dinerHier soir,
with thanks to Rick Steves and his Paris guidebook,
we stopped into Camille Brasserie,
 not far from our apartement
and enjoyed a delightful evening there.
Our waitress, Stephanie, was most accommodating,
lifting oversized chalkboard menus off the wall for us
to get a better view and letting us know that "everything is made here."
The Brochettes be Boeuf grillee aux Herbes avec Ratatouille was delicieux.
 I savored every last bite of the fresh provincial vegetables which
absolutely melted in my mouth.
The bottle of Cote du Rhone paired nicely
with the beef, aussi.
Bon Appetit!
Camille Brasserie
24 rue des Francs-Bourgeois
Paris
June 08 Foodie Finds in France: Ambassade AuvergneBonjour and Bon Appetit!
Vous ete arrive a Paris!
 Thanks to a recommendation by Patricia Wells in her Food Lover's Guide to Paris,
we located and dined at a rustic French bistro not far from our apartement in the 3rd arrondisement.
We enjoyed a beautiful bistro dinner
including farmer's chicken with morels
followed by chocolate mousse service
with slices of heavenly lemon sponge cake
 that would have pleased everyone
dining in our section of the quaint and authentic French restaurant.
Our first night French foodie find: Ambassade Auvergne
22 rue du Grenier Saint-Lazare
01 42 72 31 22
Paris
Tres bien!
June 02 Mark's Margarita Cake Mark's Margarita Cake
Nothing says Happy Summer Birthday
like a margarita, especially when you're baking
for a friend who owns a liquor store.
Happy Belated Birthday, Mark!
I hope you enjoy the cake.
Mark's Margarita Cake
(serves 10 or more)
Margarita Cake:
Bake a supermoist pudding-in-the-mix white cake mix according to directions on box, substituting 1 cup Rose's Sweetened Lime Juice and 1/4 cup tequila for the 1 and 1/4 cups water called for. Remove cake from pan when cooled and wrap in aluminum foil. Freeze until ready to frost.
Margarita Frosting:
In a mixing bowl combine: 1 cup softened butter, 3 cups powdered sugar, 2 tablespoons Rose's Sweetened Lime Juice, 1/4 cup cream and 2 tablespoons tequila. Beat with electric mixer until smooth and creamy, making sure all ingredients are thoroughly combined.
Remove cake from freezer. Slice in half horizontally. Fill and frost with margarita frosting.
Decorate with lime green sprinkles, ribbon, lime zest and a stripe of sprinkled sea salt on the top of the cake.
Enjoy!
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