{recipe | table for two : chocolate lavender pie}

. . . some may remember the recipe for lavender hot chocolate not too long ago, and amazingly, happened across this recipe for chocolate lavender pie only yesterday, and of course, simply could not resist . . .

[recipe below] x

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{table for two : lavender hot chocolate}

. . . lately, the weather pefectly balmy, by january standards, but every once in a while, a chilly night, and so, just in case: a little mix of winter and spring : decadent hot chocolate with a dash of lavender . . .

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{table for two: pure vegetarian by laksmi, finland}

. . . helsinki-based photographer & vegetarian, lakshmi wennäkoski-bielicki's, portfolio is so captivating, it is enough to make one regret not being even slightly proficient in the kitchen -- the light and utterly lovely photographs are every bit as stunning as the dishes featured -- delectable things such as pulla, a finnish sweet bread, handmade pasta with sage & pinenuts, and fig tart with frozen pecan pudding . . .





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{for the holidays : elderflower champagne cocktail}

. . . perhaps one of the simplest & loveliest cocktails ever: a glass, some ice, three-quarters of dry champagne or prosecco, a thinly sliced cucumber and fresh mint, and a splash of st. germain, an enchanting elixir of handpicked wild elderflower blossoms from the foothills of the french alps, and it's time to celebrate . . .


{image & recipe from zested}

{take me away № 07 | la maison du chocolat}

{creator of legendary chocolates}

Movies have been made, novels have been written, and even songs have been sung about chocolate—celebrating its tradition, its magic and its wonderment.



And whether you prefer creamy, milk chocolate as smooth as silk, or enjoy the stark bitterness of a deep and intensely flavored dark chocolate, some say chocolate preferences can say a lot about a person. For whosoever has a love affair with chocolate, shall always . . .



If you plan to travel to Paris, Cannes, London, New York, Tokyo, or Hong Kong, you might make a stop at the legendary chocolatier, Robert Linxe's La Maison du Chocolat.



Originally founded in Paris, and "with over thirty years of expertise and ever evolving creativity", some might say the perfection of Linxe’s creations is unrivaled, and that the experience alone is worth a trip.



Made only of the purest, freshest ingredients, legendary chocolatier Robert Linxe's mouthwatering confections are noble, artistic creations that capture the essence of chocolate in its truest form and exalt its taste in every exquisitely memorable bite . . .


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{table for two: pumpkin meringue tartelettes}

. . . and what could possibly be more fitting for the last blustery days of autumn than pumpkin meringue tartelettes?

[recipe after the jump] x

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{table for two: ferrero rocher cupcakes}

. . . and because there are still starlit and sultry summer nights to celebrate: impossibly decadent and delectably elegant ferrero rocher cupcakes . . .

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{table for two: watermelon, salt & chili granita}

. . . and to hold on to summer for as long as possible, {or for those in the southern hemisphere, in anticipation}, pretty pink granita with a little spice . . .




w a t e r m e l o n , s a l t & c h i l i g r a n i t a
serves 4

1 kg fresh, seedless watermelon, skin removed & roughly chopped
1 tbsp freshly squeezed lime juice
1/4 tsp salt
1/4 tsp dried chili flakes

add watermelon, lime juice, salt & chili flakes into a food processor and blend until mixture forms a pulpy consistency

pass mixture through a sieve, pressing firmly through with the back of a spoon; discard remaining mixture from sieve

pour the sieved mixture into a wide metal baking tray or freezer-proof dish (make sure it will fit easily onto your freezer shelf) and freeze for approximately 2-3 hours or until ready to serve (mixture will keep in the freezer for 2-3 days)

when ready to serve, use a fork to scrape granita into shards and serve in dessert glasses

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{p.s.} previous table for two features:
* campari citrus sorbet
* call me cupcake
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{all photography & recipe [with edits] by katie quinn davies . . . more here}

{table for two: campari-citrus sorbet}

. . . last week, it was vanilla yogurt popsicles, and this week, campari-citrus sorbet . . . summer is seeping into the hours and days with its golden rays and all one can do is feel the warmth on cheekbones and bare shoulders and stop for ice cream along the way . . .

c a m p a r i - c i t r u s s o r b e t
grapefruit, makes 1.5 quarts

1 cup sugar
1 cup water
3 cups grapefruit juice
1/2 cup campari

Mix the water and sugar together in a small pan over a low heat, bringing to boil until the sugar dissolves. Allow the simple syrup to boil for exactly 4 minutes (this will give the sorbet the best consistency). Remove from heat and cool (makes a little over 1 cup).

Combine the citrus juice and Campari and add 1 cup of the cooled syrup. Adjust to taste -- want to add a tablespoon or two extra syrup if you prefer it less tart. Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen.

Freeze in an ice cream machine according to manufacturer’s directions {if you do not have an ice cream machine, they also make perfect popsicles}. After churning, allow sorbet to set in the freezer at least two hours.

......................................................................................................

{p.s.} previous table for two features:
* call me cupcake
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{recipe by zested & photography by liz v. photography via mowielicious}

{table for two: oceanside dreams}

. . . and now, only a matter of time before deliriously lovely hazy summer afternoons and wind-rippled sand, fluttery dresses and fantastical floods of light, languid laughter and champagne by starlight -- but until then, scallops and oysters and oceanside dreams . . .


p a n - f r i e d b u t t e r & t h y m e s c a l l o p s
2 teaspoons olive oil
20g butter
1 clove garlic, crushed
2 teaspoons finely chopped thyme leaves
12 scallops, roe on, on the half shell
2 tablespoons lemon juice
1 tablespoon chopped chives

heat a medium frying pan over high heat; add the oil, butter, garlic and thyme and cook for 1 minute; remove the scallops from the shells, reserving the shells; add the scallops to the pan and cook for 30 seconds each side; place the cooked scallops back in the shells; add the lemon juice to the pan and cook for a further minute, then add the chives; spoon the pan sauce over the scallops; serves 4





s c a l l o p s w i t h l i m e w a s a b i d r e s s i n g
& o y s t e r s w i t h c h i v e a n d w i n e v i n e g a r d r e s s i n g

s c a l l o p s
2 tablespoons peanut oil
2 cloves garlic, crushed
1/3 cup (80ml) lime juice
4 teaspoons wasabi paste
12 scallops, roe off, on the half shell
peanut oil, extra for brushing
3 green onions (scallions), thinly sliced
lime wedges, to serve

preheat a char-grill (broiler) pan over medium heat; heat a small saucepan over low heat; add the oil and garlic to the saucepan and cook for 1 minute, then whisk in lime juice and wasabi; set aside and keep warm; remove the scallops form the shell, reserving the shell; brush the scallops with the extra oil and char-grill (broil) for 30 seconds on each side; place scallops in the shells; top with dressing and green onion and serve with lime wedges; makes 12

o y s t e r s
2 tablespoons olive oil
1/3 cup (80ml) white wine vinegar
2 tablespoons finely grated lemon rind
2 tablespoons finely chopped chives
12 shucked oysters

place the oil, vinegar, lemon rind and chives in a bowl and whisk to combine; spoon over the oysters and serve; makes 12

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{p.s.} previous table for two features:
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{images: scan by this is glamorous from donna hay's seasons}

{table for two: le petit déjeuner | breakfast}

monday morning: toasted pistachio and honey yogurt

. . . after sunday's luxuriously languid ways, monday mornings are often a whirlwind of flying clothes and pretty mary janes, {and this morning}, finally settling on a long pleated skirt and side-swept bangs fastened with glittery barrette, with only enough time for a very strong french coffee -- and must confess -- often miss breakfast . . . but if there were time in the morning, there would most definitely be {at the very least} a mango smoothie or, even better, toasted pistachio & honey yogurt, but, happily, on the weekends, there is always time for sunday brunch . . .



{sunday brunch: poached eggs with bacon & toasted pecan pancakes}

serves 2

1/2 cup all-purpose flour
1/3 cup whole-wheat flour
5 teaspoons sugar
1 1/2 teaspoons baking powder
coarse salt
3/4 non-fat buttermilk
3 large eggs
1/2 pure vanilla extract
1 1/2 teaspoons butter, melted, plus 1 teaspoon vegetable oil
1/2 cup pecans, toasted and coarsely chopped (about 2 ounces)
6 strips thick-cut bacon
pure maple syrup, warmed for serving
toasted glazed pecans, for garnish (recipe follows below)

{one}
preheat oven to 200°f
whisk flours, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; set aside
whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture;
using a rubber spatula, fold in chopped pecans; set batter aside

{two}
cook bacon in a medium skillet over medium heat, turning once, until crisp, 6 to 7 minutes per side; let drain on paper towels; transfer bacon to a baking sheet in oven to keep warm

{three}
heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat; working in batches of 2, pour in 1/4 cup batter for each pancake; cook until small bubbles from, 2 1/2 to 3 minutes; flip; cook until golden brown, about 2 minutes; transfer to baking sheet in oven to keep warm

{four}
fill a small, high-sided skillet with 1 1/2 inches water; heat over medium heat until barely simmering; break remaining eggs into separate cups; pour eggs into water; cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes; using a slotted spoon, transfer eggs to a paper towel to drain

{five}
place 2 pancakes on each plate; drizzle with warm syrup; arrange bacon over pancakes, and place poached egg on top; drizzle with more syrup, if desired, and a sprinkle of salt; garnish with toasted glazed pecans



{toasted glazed pecans}

1/3 cup pecan halves
2 teaspoons lightly beaten egg white
1 teaspoon pure maple syrup
1 teaspoon vegetable oil
pinch of coarse salt

{one}
preheat oven to 350°f; toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes

{two}
whisk together egg white, syrup, oil, and salt in a small bowl; add pecans; toss to coat; toast on sheet, stirring occasionally, 8 minutes;
let cool completely

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{p.s.} previous table for two features:
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta


{images: toasted pistachio and honey yoghurt, scan by this is glamorous from new food fast by donna hay; bacon & eggs, scan by this is glamorous from martha stewart living, february 2006, photography by gentl & hyers, recipe from martha stewart living; vanilla coffee, scan by this is glamorous from new food fast by donna hay}

{table for two: meringue-encased lemon cakes}

. . . perfect for mid-march soirées and even better, dinners outdoors . . .

{meringue-encased lemon cakes:}

125g butter, softened
1 cup (220g) caster (superfine) sugar
1/4 cup finely grated lemon rind
2 eggs
1 1/2 cups (225g) plain (all-purpose) flour, sifted
1 1/2 teaspoons baking powder, sifted
1/2 cup (80ml) milk
2 tablespoons lemon juice
6 scoops vanilla ice-cream
basic meringue mixture {see below}

preheat the oven to 160°c (320°f); place the butter, sugar and lemon rind in the bowl of an electric mixer and beat until light and creamy; gradually add the eggs and beat well; fold in the flour, baking powder, milk and lemon juice; spoon the mixture into 6 x 1 cup-capacity (250ml) lightly greased muffin tins and bake for 30 minutes or until cooked when tested with a skewer; cool in tins for 5 minutes; remove and cool on a wire rack

using a tablespoon, scoop out a hole in the top of each cake and fill with a scoop of ice-cream; place the cakes on a tray and freeze for 30 minutes; spread the basic meringue mixture over the cakes and place on a baking tray; cook under a preheated hot grill (broiler) or in a preheated 200°c (390°f) oven for 2-3 minutes or until the meringue is set and golden; serve immediately; makes 6

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{basic meringue mixture}

150ml eggwhites (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
1 teaspoon white vinegar

place the eggwhites in the bowl of an electric mixer and beat until stiff peaks form; gradually add the sugar and vinegar and beat until the mixture is thick and glossy; use immediately

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{p.s.} previous table for two posts:
* homemade french baguettes
* crab bruschetta


{image: scan by this is glamorous from seasons by donna hay}

{table for two: homemade french baguettes}

. . . absolutely adore baguettes on a sunday morning, but had never considered making them, and while it may be a little too ambitious for me, if you are good in the kitchen, then perhaps . . .


HOMEMADE FRENCH BAGUETTES, makes four 16-inch baguettes
{adapted from artisan breads every day, peter reinhart}

{ingredients}
* 5 1/2 cups unbleached bread flour
* 2 tsp salt, or 1 tbsp coarse kosher salt
* 2 1/4 tsp instant yeast
* 2 cups lukewarm water (about 95 degrees)

prep day: combine all ingredients in bowl of mixer, set with paddle attachment, and mix on lowest speed for 1 minute until well blended and smooth. dough should form a coarse, shaggy ball. let rest, uncovered for 5 minutes. switch to dough hook and mix on medium-low speed for 2 minutes. dough should be smooth, supple, and tacky but not sticky.

knead dough by hand on lightly floured work surface for 1 minute, then transfer to a large clean, lightly oiled bowl. cover with plastic wrap and immediately refrigerate overnight or up to 4 days.

baking day: remove dough from refrigerator 2 hours prior to baking. gently transfer to lightly floured work surface, taking care to degas it as little as possible. divide dough into 10-ounce pieces for baguettes.

form baguettes: pat each piece of divided dough into a thick rectangle. fold the bottom half to the center and seal the seam. fold the top half to the center and once again seal the seam. roll the top half of the dough over the seam to create a new seam on the bottom of the loaf. rock loaf back and forth to extend it to desire length, 6-12 inches. let rest for 5-10 minutes. repeat the same folding process: bottom to center, top to center, and pinch to create a seam. with seam side underneath, gently rock loaf back and forth, with hands moving out toward and increasing pressure at the ends, to slightly taper the loaf until baguette is the length of baguette pan (or baking sheet).

mist top of dough with spray oil, loosely cover with plastic wrap, and proof at room temperature (preferably in a couche, or improvise on a clean linen towel, dusted with flour – leaving 3 inches between loaves so fabric can be bunched up to create “walls” for support while proofing; you could also place the prepared towel and loaves on a baguette pan to further aid in keeping its shape, for about 1 1/2 hours, or until increased to 1 1/2 times its original size.

prepare for hearth baking: about 45 minutes before baking, preheat oven to 450 degrees. place a sheet pan, which will serve as the steam pan, with a 1-inch rim on shelf under which baguettes will be baked. remove plastic wrap from the dough 15 minutes prior to baking. gently roll dough onto baguette pan. just prior to baking, score the dough 1/2 inch deep with a serrated knife or razor. transfer loaves to the oven, pour 1 cup hot water into the steam pan. always use an oven mitt and wear long sleeves when adding water to the hot steam pan to prevent steam burns. it’s also advisable to cover the oven window with a dry dish towel to prevent backsplash from hitting the window and cracking it – but remember to remove the towel before closing oven door! using a watering can with a long spout when pouring the water into the steam pan provides control and distance from the hot steam.

bake for 12 minutes, then rotate pan and bake for another 15-25 minutes, until the crust is rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200 degrees in the center. cool on wire rack for at least 35 minutes before slicing or serving. best eaten the same day, or heated briefly in the oven the next day if crust loses its crispness.

bonne chance! xo

{p.s} recent table for two features:
* crab bruschetta
* rose martini

{second image & recipe from kiss my spatula}