À Bientôt

À bientôt is a French expression that means "so long" or "see you later." Everything sounds better in French, n'est-ce pas?

It's also a fancy way of saying that Mignardise is taking much-needed vacation.
I hope to be back at some point, but for now I just want to say an enormous...

to all my readers and friends. 

If you want to stay in touch, you can become a Mignardise fan on Facebook. I'll be there posting links, photos and foodie fun.

I hope your holidays are happy, your families are well and your food is delicious!

Lots of love,

Karen

Speaking of Turkey...

My mind (and yours, I'll bet) is now on turkey.
I ordered my free-range, Maine-bred, well-educated, organic grain-eating, happy-living bird from Rosemont Market.
I have folded down corners and ripped out recipes from every food magazine I could get my hands on.

Cider-brine or dry brine?
Breast up or down?
Butter-soaked cheesecloth or baste?
There's a lot to think about.
I wish I could remember what I did last year. Why didn't I write to down?
Oh yeah...too exhausted.

Let's step back for a moment from the roasted Thanksgiving turkey thing.
Here's a meal involving turkey that can be made any time, with much less effort required.
No: stuffing, brining, basting, hours.
Yes: big flavor, ease, happy cook, weekday dinner.

Asian Turkey Meatballs with Vegetable Rice
adapted from Everyday Food

1 cup white rice, long-grain or jasmine

1 large carrot, shredded

3/4 cup fresh breadcrumbs or panko

1 1/2 lbs. ground turkey breast

1 egg white

5 scallions, chopped

1/3 cup fresh cilantro, chopped

1 tsp. fresh grated ginger

4 tsps. fish sauce

4 tsps. hot pepper sauce, such as Sirarcha

4 tsps. sugar

sea salt

1 large garlic clove, minced

1 Tbsp. vegetable oil

sweet chili sauce, for serving

Preheat oven to 450 degrees.
In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir once and return to boil. Reduce to a simmer, cover and cook until water is fully absorbed and rice is tender, about 15 minutes. Remove from heat and stir in shredded carrot, 1/2 of the chopped scallions and 1 Tbsp. chopped cilantro. Cover until ready to serve.
Meanwhile, in a medium bowl, combine breadcrumbs and 3 Tbsps. water. Let stand for 5 minutes. Add turkey, egg white, scallions, cilantro, ginger, fish sauce, hot pepper sauce, sugar, garlic and 1 tsp. sea salt. Gently mix to combine and form into golf ball size meatballs
In a large nonstick skillet, heat oil over medium-high. Brown meatballs in batches, on all sides. Transfer meatballs to a rimmed baking sheet and bake until cooked through, about 10 minutes.
Serve meatballs with rice and sweet chili sauce.

A very happy Thanksgiving to all my Mignardise friends! I'm grateful for your continued support.

Dean's Sweets: Candy for Grown-ups

Halloween has come and gone.
The Bonus Baby is still hoarding Reeses cups, Milky Ways and other candy of the grocery store-variety.

(Snickers and Starburst are strictly forbidden this year, due to our recent orthodontic investment in her future smile.)
There's no denying the allure of a peanut butter cup or a fun-size bar of whatever the neighbors hand out.

But as we grow older  mature, we come to a new appreciation for a different kind of chocolate.
We like subtle flavors, intriguing combinations. We notice texture more. And sweetness levels. We are interested more in quality than quantity (well, most days.)

I recently had the pleasure of meeting Dean Bingham of Dean's Sweets in Portland.
Dean is an accomplished architect who started making chocolate truffles as a sideline in 2004.

Watch the reaction to locals when they try Dean's truffles!

There are a couple of things I really like about Dean's chocolates...

1. Dean's new chocolate bars. Though a departure from his signature truffles, they are no less elegant. There are three flavors: Mocha Latte, Brandied Orange Peel and...wait for it...Maine Potato Chip! I know there are those of you out there who are not at all into fruit and chocolate, but let me tell you - the orange peel with dark chocolate is off-the-hook. If you don't like it, fine. More for me. I love the Mocha Latte too because it has crushed up coffee beans it. My two tasters at home adored the Maine potato chip in milk chocolate.

2. Salted caramels. Are there two words in the English language that are quite so lovely together? Dean's caramels are dipped in dark chocolate and have a sprinkle of sea salt on top.

3. The truffle flavors! Ginger, coffee and maple are some of my favorites, but many swear by the single-malt scotch, Champagne and brandy flavors. (See, I told you they were for grown-ups). If you're more of a purist, go for the double-dark. 

4. It's local. There's one store and it's in Portland, owned by a real Maine guy.
I love to support local businesses and home-grown entrepreneurs. Don't you want to see your neighbors succeed?

5. He's a generous guy. Dean donates his delicious products to local charitable organizations on a regular basis. We met at an event for Portland Ovations. It was there that I first tasted the chocolate with orange peel. I later approached him about donating to the auction I was co-chairing for The Community Schools. The large platters of Dean's truffles were a big hit after dinner.

Stop in and see Dean at 82 Middle Street in Portland for a taste and a chat. Or if you're not in the area, you can order on-line.  The chocolates come elegantly packaged for gift-giving. Hint, hint.

*I was compensated for this blog post solely in chocolate, which is almost as good as cash.

'Tis the Season: Pumpkin Blondies

No, not that season. Not yet at least.

It's pumpkin season, of course!
Aren't they photogenic?
And so delicious.
But they're not all right for cooking and baking.
What's the best kind to use?

That's right. The kind in a can.
If you want to spend upwards of an hour baking a sugar pumpkin, don't let me stop you. The best thing about doing it yourself is the seeds. The pumpkin flesh is no better than the kind in a can. And you can't beat the convenience.
One Pie is an old New England brand, and it's getting harder to find. I love it for nostalgia's sake (not that my mother ever made a pumpkin pie or anything else with it), but Libby's is great too.
So save yourself the effort and go with the can.
Especially when you want a batch of something fast, like these delicious Pumpkin Blondies.

I made these to take to a meeting earlier this week and was very pleasantly surprised. I was afraid they might come out too cakey for my taste, but not at all. They are moist, spicy and dense.
I love pumpkin bread as much as the next girl (the recipe in Baked is my favorite), but these are a sweet change-up.
The recipe comes from Jamie at My Baking Addiction, a blog so full of irresistible desserts and treats, that I'm having trouble keeping up. Thanks Jamie!

As usual, I subbed in whole wheat pastry flour for some of the white flour. You can use all white flour if you prefer, or if that's all you have.

Pumpkin Blondies
from My Baking Addiction

1 1/3 cups all-purpose flour

1 cup whole wheat pastry flour

1 Tbsp. pumpkin pie spice

1 tsp. cinnamon

1 tsp. baking soda

3/4 tsp. sea salt

1 cup (2 sticks) unsalted butter

3/4 cup granulated sugar

3/4 cup brown sugar

1 large egg

2 tsps. vanilla extract

1 15 oz. can pure pumpkin puree

2 cups semi-sweet chocolate chips

3/4 cup pecans (or walnuts), roughly chopped

Preheat oven to 350 degrees.
Line bottom and sides of 9 x 13" baking pan with nonstick foil, leaving an overhang on all sides. Or spray pan well with non-stick baking spray.
In a medium bowl, whisk together flours, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars together on medium-high speed until smooth. Beat in egg and vanilla, then pumpkin puree, until well combined. Don't worry of the mixture looks curdled.
Reduce speed to low and mix in dry ingredients until just combined. Fold in chocolate chips and nuts.
Spread batter evenly in pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in the center comes out with just a few crumbs attached, 35-40 minutes.
Cool completely in pan before cutting into squares.

Peanut Butter and Jam Tart Plus the Keurig Winner

Congratulations Kira!

You're the winner of a Keurig Elite coffeemaker and Dunkin' Donuts K-cups!

Thank you all so much for the comments. It's fun to see how different everyone is when it comes to coffee. ClumberKim, you and I are the closest in our taste. I take it with milk, preferably 1%, but simply cannot drink it with cream or half-and-half. I too would rather have it black. So just for that, Kim, please send me an email with your address and I'll send you a custom Mignardise apron.

Many thanks to all who played!

Growing up, we were a peanut butter-less house.

I know, hard to believe.

My mother made me cream cheese and jelly sandwiches to take to school instead.  

For some reason, I've always thought of this as the Jewish version of pb & j.

I've since come to find out that my father doesn't like peanut butter, which is why, I suppose, we never had any.

Really Dad?  Who doesn't like peanut butter?

(If you have a fatal allergy to peanuts you are totally excused here).

I never questioned it at the time because I didn't really know what I was missing.

If you've been reading Mignardise for awhile (and thank you so much if you have), you know I love the stuff. There have been many peanut butter and chocolate treats, such as this one and this one.

I now consider a peanut butter and jelly strawberry jam sandwich on whole wheat an excellent and somewhat healthy snack. It has that yummy sweet and salty thing going on. Plus, we all know, peanut butter = protein, so it's all ok.

Full disclosure: This is the photo from Food Network because my pictures were horrendously lit.
But honestly, my tart looked exactly the same. I swear.

So when I saw this recipe, it appealed to me immediately.

Could have been that it sounded so simple yet looked so impressive. Impressive in a homey way though, not fancy or precious. I like things that fit that description, don't you?

And it was very, very easy and fast to put together. It tasted like a jacked up sweet version of a pb & j sandwich. It was loved by all - little kids and nostalgic adults. I'd venture to say that even my father might enjoy it.

Then I got to thinking how delicious this might be with a layer of chocolate instead of jam. Because peanut butter and chocolate...well, you know.

Or how about a layer of chocolate then some raspberry jam?

Oh the possibilities!

If you don't have a tart pan with a removable bottom, I think you could use a pie pan. You just won't be able to remove the whole tart for plating.

Peanut Butter and Strawberry Jam Tart

adapted from Food Network Magazine

12 Tbsp. (1 1/2 sticks) unsalted butter, softened

plus more for greasing the pan (or use nonstick spray for baking)

1 1/4 cups all purpose flour

1 cup whole wheat pastry flour*

1/2 tsp. baking powder

1/4 tsp. salt

1 cup peanut butter, crunchy or creamy

1/2 cup granulated sugar

3/4 cup confectioners' sugar

1 large egg

1 tsp. vanilla extract

3/4 cup strawberry jam (or other jam of your choice)

Preheat oven to 350.

Generously butter a 9" flited tart pan with a removable bottom.

Whisk the flour, baking powder and salt in a medium bowl. In a separate bowl, mix the butter, peanut butter, and both sugars with an electric mixer, until smooth. Beat in the egg and vanilla. Add the flour mixture and stir with a wooden spoon until well-combined.

Press half the dough into the tart pan. Spread jam over the dough, leaving a 1/2" border around the edge. Use half the remaining dough to form balls of approximately 1 tablespoon each. Place the dough balls on top of the jam, so a bit of the jam is still showing through. Lightly press the rest of the dough around the edge of the tart to form a crust.

Bake until golden brown, 45-50 minutes.

Transfer tart to a rack and let cool completely. Remove ring before serving. 

*As usual, I replaced about half the white flour with whole wheat pastry flour. There is no difference in the taste - just more fiber and nutrients. Feel free to use all white flour if you prefer or that's all you have.

Win a Keurig Coffee Maker and Dunkin' Donuts K-Cups! You'll Never Have to Leave the House Again

When did you start drinking coffee?

If you're European, you might have started as a small child with a milky cappucino or cafe au lait.
Americans take to it a little later, usually when they get to college and realize the benefits of caffeine. If you went to school in New England, chances are pretty good your first experience with coffee was at Dunkin' Donuts.

Maybe it was an iced coffee on a steamy summer day, full of cream and sugar. Or maybe you decided to be daring and go for a dark roast, black. Either way, that cup was one of the one billion that Dunkin' Donuts sells every year. That's a lot of coffee. There must be something to it.

No, it's not your imagination that there's a Dunkin' Donuts in just about every town. Sometimes more. Sometimes several more.
That's a handy thing.
But some days, you don't want to leave the house, for reasons ranging from a bad hair day to pneumonia.
But you really, really want that Dunkin' Donuts coffee, don't you?

Do you have a Keurig coffeemaker? I do. There are lots of reasons why I love it, and they're spelled out in this post from waaaay back.
Now I love it even more because I can get actual Dunkin' Donuts coffee without leaving the house.
For that very reason, Dunkin' K-cups rock.
DD coffee in my bathrobe - say hey for that.

I like the dark roast. My husband likes regular. We have both. It tastes exactly like the same coffee you get at Dunkin' Donuts. Exactly. No kidding.

Would you like to try DD K-cups in your own kitchen?
What? No Keurig?

Well today could be your lucky day, my friend. You can win yourself a brand new Keurig Elite coffeemaker right here, right now. With a couple of boxes of DD K-cups to go with, of course.


How to win this wondrous thing?
Leave me a comment here. Tell me this:
How do take your coffee?
It's that easy.
And please note - the Keurig makes tea too. K-cups come in may tea varieties.
I don't discriminate against tea drinkers at all.


If you are a fan of Mignardise on Facebook, you'll get an extra entry. Just be sure to let me know. You can click here to become a fan.

Are you a Mignardise subscriber? Another entry! But please be sure to tell me, 'cause believe it or not, I don't keep track of who subscribes. If you want to subscribe (free!) just fill out the box in the right hand column.

All comments must be sent by end of the day on Saturday October 1. That gives you a week.

Now that I've solved your coffee problem, what about breakfast? I have never made a doughnut. Ever. I don't really like to fry things in boiling oil.
You could go get a doughnut, but then you'd have to get out of your pj's and that's not on our agenda.
Here are some past posts with recipes for breakfast-y things that would be absolute perfection with your cup of coffee.
Make some and you can just stay in that bathrobe all day.
It'll be our little secret.

Nutella Scones

Nutella Biscotti

Banana Espresso Chocolate Chip Muffins

Apple and Spice Scones

Blueberry Crumb Cake


So, how do you like your coffee?

Roasted Ratatouille

These lovely tomatoes...

plus this

plus these

and a few of these

plus a couple of them

equals...

this bowl of luscious goodness.

All it takes is some high oven heat to turn zucchini, eggplant, peppers, onions and tomatoes into ratatouille (say ra-ta-twee), a Provencal dish that's the epitome of summer. I've been making it for years, in lots of different ways. The "most authentic" recipes will have you saute each vegetable separately to "maintain its integrity". I'm all for vegetables with integrity but there's loads of things I'd rather be doing than standing at the stove, coaxing eggplant into submission.

For this summer's ratatouille, I am taking the rue less traveled, and it's through my oven. Roasting caramelizes the vegetables, bringing out their natural sweetness. They collapse into a lightly browned melange, then flavored with slivers of fresh basil. This could be the best thing I've eaten this summer, and that's saying a lot. I like it with nothing more than a piece of crusty bread. Yesterday I saw a recipe that calls for putting the ratatouille over fresh corn polenta and that's pretty appealing too.

It'll take a few minutes to prep the veggies*, but once they're in the oven, you are free to catch up on your novel (I'm currently reading The Pleasing Hour by Lily King), your knitting or enjoy a glass of rose on your deck. You will have to get up and stir occasionally but I'm pretty confident you can handle that.

We have to make the most of these waning days of summer. 

Roasted Ratatouille

adapted from Fine Cooking

2 small yellow or white onions, cut into 1/4" thick semi-circles

2 red bell peppers, cored and peeled (if desired), cut into 1" pieces

1 green bell pepper, cored and peeled (if desired), cut into 1" pieces

2 medium Italian eggplants  (the long skinny kind), peeled if desired and cut into 1/2" thick semi-circles

2 medium zucchini, trimmed and cut into 1/4" rounds

5 whole cloves of garlic, peeled

1/2 cup plus 2 Tbsps. extra-virgin olive oil, plus more as needed

1 tsp. chopped fresh rosemary

4 medium-sized ripe tomatoes OR 2 cups cherry tomatoes

 OR a combination of both, cut into 1/2" chunks

coarse salt

1/4 cup thinly sliced fresh basil

Preheat oven to 400 degrees.

Line two large rimmed baking sheets with foil, then parchment paper (this will keep veggies from burning).

In a large bowl, toss together onions, peppers, eggplant, zucchini, garlic, rosemary, olive oil and 1 1/2 tsps. salt. Spread vegetables evenly over both sheet pans. Don't spread the vegetables too thin, or they could burn. They will shrink quite a bit as they cook.

Roast, stirring the vegetable a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed and very tender, about 45 minutes. If the veggies look like they might be burning, turn down the heat slightly or pile them closer together. If they look dry, drizzle on a little EVOO. 

Divide the tomatoes between the two pans and continue roasting until the tomatoes soften and shrink and the other vegetables are well-browned, another 30-45 minutes. It's good to check them regularly during the last 15 minutes so as not to overcook - you don't want them mushy!

Scrape all vegetables into a bowl and mix in the basil. The garlic will be very soft and can be crushed right into the mixture. Add salt to taste and a light drizzle of EVOO.

I like this best at room temperature, but you can eat it right out of the oven or even cold.

*Try to cut them all into approximately the same size for even cooking.