Monthly Archives: February 2017

Merveilleux

My favorite dessert has always been Millefeuille.  Whenever we were in Paris, I looked forward to having one of these delicious treats.  To me, it is not as sweet as the dessert we call Napoleon here in the  United States.

However,  after making David Leibovitz’ recipe for Merveilleux, this weeks choice for  Cookthebookfridays,  I think I have found a new favorite.

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I remember when we were doing AMFT,  I thought some of the recipes were impossible,  but once you try it, it really isn’t so difficult at all.

I felt that way after reading thru this week’s recipe and thinking to myself,  I could never accomplish making a meringue, but it actually  turned out to be so easy.

Preparing the merveilleux took a bit of time because the cream must be as thick as a buttercream.  In the recipe, David called  for 3/4 teaspoon of vanilla, however, since the creme fraîche that I bought had a vanilla flavoring to it, I eliminated it altogether.

My biggest mistake with this recipe was cutting it in half. I thought there was no way we could eat ten of these cakes,   I was so wrong.

Now for the fun part…..

To assemble the cakes you must layer some of the cream between two meringues and then cover the whole cake with more cream.  That’s the fun part and extremely messy.  However, once it has been rolled in the chocolate curls, it turns out perfect. For a little extra decoration I added a cherry on top.

Hubby said it looked as though it came straight out of a patisserie, (he was hungry) but that made my day.

The end result was a delicious dessert that I will be make again.img_0672

Coq au vin

I am so happy that David Lebovitz changed this recipe using  cocoa instead of chicken blood.

img_0653 After marinating the chicken for a few hours I turned the  pieces over and they looked so gross and purple from the wine I could not imagine what the end result would be. I have never prepared Coq au vin before and I didn’t know what to expect.

Rather than using a whole chicken I used four chicken thighs that were in the freezer. I knew they would be tasty because they were not skinless or boneless. I used a bottle of Cabernet Sauvignon from the Chateau Ste Michelle winery.  I’m not sure if this is considered fruity, but it certainly worked here.

After browning,  things started to look interesting.  I was fortunate to have some delicious smoked bacon from the Wallingford Locker in Wallingford, Vermont that Tricia brought home.  It was sliced thick and made  delicious lardons.img_0657I came across some petite mushrooms, something I had not seen before. They were perfect for this recipe as I did not even cut them in half. I could not find any pearl onions so I just eliminated that part.

After adding the chocolate slurry, which I thought thickened it a bit, it all came together beautifully.  I served the Coq au vin with mashed potatoes and a green salad.  Jim was a happy camper, he just kept raving about the delicious chicken.

This is a great dish to prepare ahead of time because we thought it tasted even better the second time around.

 

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