France/17 recipes

I love Creme Brulee but with the high fat have been working on a no-guilt low fat version of this French delight. It had to be creamy with the subtle flavors I remember from when I was in Cannes France. Last weekend my father came to visit and here it is, low-fat no guilt Creme Brulee using Canadian maple syrup and a Madagascar vanilla bean. Guaranteed to knock the socks of any guest and you can feel the guilty feeling they have once they taste it. Then they're so relived when you tell them the ingredients. Truly no guilt.

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

A great party food favorite. Tastes just like normal sausage rolls - makes you wonder just how much actual meat they have in them :P. Even my 17 year old carnivor of a brother loves these.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!

Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!

A classic dish from rural France that is perfect for Thanksgiving, Christmas or any family get together. It matches perfectly with roast turkey.

Normally, this cake is made in a bundt or tube pan. Today, I chose to make only half the recipe and bake in four ramekins for approximately 17 minutes. While the glaze was still wet, I sprinkled the little cakes with some multicolored nonpareils to make them a little more festive. Feliz Cinco de Mayo!

Grilled Ginger-Sesame Cedar Planked Salmon with Maple Glaze recipe

Italian style potato dumplings but made with Paris, France flair. This recipe is a good way to use up leftover Pâte à Choux or Quick change pastry by mixing it with leftover mashed potatoes to create a soft potato dumpling.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Juicy tomatoes on a bed of flaky puff pastry with caramelized onions and goat cheese.

French cabbage and bean soup-- An aromatic classic from southwestern France.