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Post by denise on Dec 29, 2009 14:02:45 GMT -5
Do they have such a thing in France. A heavy steamed fruit pudding infused with brandy? No we don't have anything similar. I used to enjoy Marks & Spencer Xmas pudding every year, but now all the M & S in France have closed down I think. Anne dear, I will send you one from M&S next year! Love Denise |
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Post by Truffaut on Dec 29, 2009 20:54:45 GMT -5
I've made Anne's salted caramel many times since she taught me to make it. It always gets rave reviews from folks around here. I often add an extra pinch of sea salt, though, because salted butter in the US seems to be less salty than that in France. The caramel is fabulous on a tarte tatin (as Anne uses it), on ice cream, as a dip for fruit such as apple slices, on the end of a large serving spoon tucked firmly between the lips....
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Post by Jody on Dec 30, 2009 5:31:09 GMT -5
I was thinking the same thing about US salted butter and planned on adding a bit of salt. Glad to know you've already tried that , Doug
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Post by PariS on Dec 30, 2009 13:21:27 GMT -5
I've started my grocery list for this afternoon, and cream is at the top! The recipe is already printed ;D Just a few more days left for my self-proclaimed guilt-free holiday eating...gotta fit in as many goodies as possible! LOL
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Post by Happygoin on Dec 30, 2009 20:06:25 GMT -5
I was thinking the same thing, Annette. If the diet starts on Jan 1st, I intend to eat non-stop between now and then. And it seems to me that the salted caramel sauce is the way to send the year out with a bang! ;D Anne, you may never know how many extra pounds you've added to OPF-ers waists by posting that darn recipe!  |
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Post by PariS on Dec 31, 2009 13:18:20 GMT -5
Anne, the caramel sauce was delish! Between the 3 of us, we polished a recipe off last night, and my second batch is now cooling on the stove. It's going to top one of those easy cakes where you bake a boxed cake mix, poke it with holes while it's warm, then pour sweetened condensed milk and caramel on top, then frost with whipping cream. Of course I'd rather have fresh French pastries for my last hurrah tonight, but I'm not feeling that ambitious!
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Post by anneparis on Jan 1, 2010 7:15:43 GMT -5
Aaaaaaah Annette, I am so glad you liked my recipe ! And this cake you mention seems to die for ! Very rich (sweetened condensed milk !) but very tempting !
Bonne année,
Anne
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Let the riot begin! LOL - 
hahahha