The violet syrup has an intense and deep color, but has not a very pronounced aroma. However, the crystallized violets taste like fresh flowers candies……
There was a time, when I was young (or younger, let’s say), when my father developed a passion for cuisine. He cooked a lot for us and this recipe was my favorite. So, much later, long after he traded his love for cooking with a passion for the mountains, I reinterpreted this dish, and it remains one of my favorite.…
It’s a pie from Switzerland, where I grew up. Raisinée is a Swiss specialty. A huge amount of apple and/or pear juice is being reduce in copper kettles on wood fire. The result is a thick, delicious, tart and sugary concentrate of juice, which is used in the preparation of many desserts. But it’s also delightful to accompany a cheese platter……
My sister in law (another one, I have a lot of them, it’s the benefit of having a big family) has inspired this recipe. Every Christmas, she delights us with those fondants, but preciously hides the fabrication secrets. So I had to try again and again, and experiment, to finally rediscover their taste and delicate balance. I think I’m now dangerously close……
“An end-of-summer outing, in the company of old friends. The holidays are almost over, with just a few days to go before everything starts up again, so it’s good to make the most of this final stroll, which already smells of September. […] You always go right down to the bottom of the lane, back to the same spot at the forest’s edge. Each year, the brambles get thicker and more impenetrable. The leaves are a deep matte green, the…
