Plus, a barely-a-recipe recipe for small-batch jam when the berries start to go soft
Wow! What a kaleidoscope of joy! We might be in Paris dnd if October. So much to experience. Thank you! (Hope you’re staying cool in CT!)❤️
I make jam like that all the time... some sugar, a splash of lemon juice, sometimes some lemon rind, and lotsa fresh fruit... in fact right now I have blueberry, raspberry and mixed fruit in my refrigerators in both houses... nothing beats the taste of home mad jam!! And the thing I find most interesting is that the raspberry seeds do not bother me in the homemade jam from local fruit but do bother me from the store bought organic fruit.
Well this was totally worth the wait. Your joyousness comes through and made this such a fun read. Can't wait to try the small batch recipe. Thanks for so many great tips!
We were in Paris for the first ten days of July. My husband took me to Alliance on rue de Poissy in the 5e. One Michelin star. It was fabulous. Very small, the food was amazing and Shawn (the front facing partner) runs the dining room like a three star. Pricey, but the entire experience was perfect. We also ate lots of Berthillon ice cream, which was heaven and bought lots of fruit at the Maubert market.
I got to eat at Early June last year when Esu Lee was there. He is a friend of my daughter's. We ordered the entire menu. Still think about how amazing it was. xoxo
Love everything you write about!
Dorie, my dear!! Highlight of the trip was mostly certainly dinner with our travel buddies! Here's to many many more meals together and to finding more pop-ups with you in tow xoxo
Love love love everything you do and write about, Dorie! We visited Paris last fall and fell in love with the city once again. Now I know where I want to go for a big birthday next May--Paris to take a class at La Cuisine Paris and to visit some of the restaurants you recommend. Oh, and I’m going to try that easy jam recipe--I’ve been making jam the hard way--long cooking, then canning it. Small batch refrigerator jam with summer fruits sounds so much easier and more fun! Thanks for all you do!
I'll be in Paris on Monday for a few days, but then I will be back over Thanksgiving! I spontaneously snagged a mistake fare from JFK to CDG for $288 round trip. I felt like I couldn't afford not to go at that price!
Whoa whoa- tell us more about the black sesame take on the Paris Brest please!
Here is a special and urgently important note for making preserves:
As you stir, you have to stir deeply, because the sugar will otherwise sink to the bottom, get super hot, and might spatter. There is no worse burn in the kitchen then the one you get from spattering super hot sugar. This is the theory behind napalm: fire that sticks.
Use a wooden spoon with a long handle and get into the corners of the pot!
I make my jams pretty much the same way, using your "no-recipe recipe". The difference is that I will macerate the fruit in a few tablespoons of sugar (far less tham many recipes call for, just as you seem to, Dorie) for a few hours in a saucepan at room temperature. This draws the juices into the pan, so I don't add any water at all.
My test for when the preserves are done is when it starts to dribble off the spoon, rather than drip. After a while, you know it when you see it
I have done this with strawberries, and with apricots, which I have chopped coarsely, and with berries (blueberries, raspberries and blackberries), which I have mashed up a bit. I'm not making much at a time, either- 8 ounces or so. All have come out wonderfully.
I have been able to go to Paris twice. Both times I took baking lessons at La Cuisine Paris. Both times loved it, especially the macaron class. I also done a few online classes. Taking the macaron class in Paris looking at the river was truly a pinch me moment. Every first of the month I look forward to their newsletter. I read it several times.
What a catch up this is! So glad to see the love for Ajiri ❤️❤️
Thanks for reminding me about Joie! And I'm definitely going to check out what online courses La Cuisine Paris has - thanks for the suggestion!
Joie is a wonderful read. Also, my friend chef Kenneth Temple just posted a recipe on his IG for re-using broken pound cake. I will tag you.