Tuesday, December 6, 2011

About French Food: Ruby Poached Pears with White Chocolate

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From Rebecca Franklin, your Guide to French Food

The holidays always call for a special breakfast. These authentic Belgian waffles use yeast to get their signature airy interiors. Try them with whipped cream and strawberries or a simple dusting of powdered sugar... Read more.


Ruby Poached Pears with White Chocolate Recipe

Poached pears with white chocolate creme anglaise make for a special, appealing dessert. This recipe showcases fresh pears poached in wine syrup until they turn buttery soft and a gorgeous, ruby red color. The wine poached pears make quite a sight on a pretty dessert plate pooled with homemade white chocolate creme anglaise. Another great take away from this recipe is the delicious red wine syrup; reduce it down and use it as a fabulous topping for ice cream or toasted pound cake... Read more.


Pain au Chocolat Recipe

Imagine this pain au chocolat recipe, fresh from the oven. It's golden and just slight crispy on the outside, with melted chocolate swirled throughout the buttery pastry. These delicious treats, also commonly known as pain au chocolate, are a delight with coffee for a simple, yet luxurious breakfast... Read more.


French Gingerbread Recipe

Easy, rustic pain d'epices, or gingerbread, is the perfect, holiday dessert recipe to whip up during a busy day. I like to allow the cake to cool, and develop its flavor, for a few hours before serving. Whether you enjoy it with a steaming mug of coffee or tea or a tall, cold glass of milk, you're sure to love the rich spiciness of this honey butter cake...Read more.


Clementine Muffins Recipe

This fresh-flavored clementine muffins recipe is easy to whip up on a busy day. These fragrant treats make a great breakfast with a cup of coffee or a light dessert on the go. French-style clementine yogurt muffins are best made when tiny clementines are in season, but taste great with standard oranges starring as a year-round substitute... Read more.


 


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This newsletter is written by:
Rebecca Franklin
French Food Guide
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