My Daughter went on her honeymoon and took this photo...
I thought it would be a nice start to My Darling Baker's April In Paris Weekend~
A DB is going to Paris tomorrow and we are celebrating her trip~
Thanks in large part to my personal shopper in the USA..:)and things I had.. I was able to pull 2 placesettings together~
We loved the escargots so much .. the recipe France gave me..that we made them again..
The Main dish.. mussels because Frédérick's were so fabulous!
I tried making his dill sauce and let's just say no one makes sauces like he does..Well maybe his mom:)
They were good though~
Believe me..as a child I never thought I would like eating this type of food.But I grew older..and although this meal is very rétro for us..like fondue..we still love it.
I had fun with the desserts..
My Brigitte cookie cutter is still one of my favorite cutters..and Ina's Shortbreads are perfect for this cutter!(And the EBAY Seller was great!)
I made some Fleur De Lys and one Eiffel Tower..
I made the little tag..but the clipart to the pastries were on a blog I restumbled upon by chance and it is gone again..so I can't link..Sorry!
I made little shortbread cakes too..to try the Fancy Flour transfer sheets w/ the crowns and they worked perfectly..I wish they shipped to Canada more affordably.
The little tag was a gift from a sweet sweet lady..Go peruse her site if you want to dream~
All in all ..there are just so many venues for Paris..I had to stop myself..
But I couldn't have just one bite;)
It's fun to make believe~
Here is Ina's Shortbread recipe..I did all my cookies with it except the crown shortbread cakes.
..
Yield: 24 cookies
¾ pound unsalted butter at room temperature
1 cup sugar (plus extra for sprinkling)
1 teaspoon pure vanilla extract
3 ½ cup all-purpose flour
¼ teaspoon salt
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough ½ inch thick and cut with your choice of cutter. Place the cut-outs on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
I added Charles for today.. because we love him..Have you seen the Montmartre Power Point Slide show w/ him singing La Bohème? It's goosebumps nice.
A co worker sent it to me while my daughter was honeymooning in Paris and I was getting her e-mails about Paris.
They LOVED it!
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