Share
Beyond croissants, the finest ingredients are used in technique-driven recipes to create sophisticated dishes that highlight flavours in French cuisine. Try a variety of French treats at Christmas, including pastries, sweets, and stews. A very French way to celebrate the holiday season is to pour yourself a bottle of wine and cook your way through these classics.
Image Credit: Freepik
Madeleines
Madeleines are tiny French cakes that are as popular as any other dessert could be. These small spongy cookies or cakes were loved by Kings around the 17th century and were brought closer to the hearts of French people and their culture by a French Philosopher, Proust, around the early 1920s. Made up of very basic ingredients like eggs, flour, butter and sugar, these soft mini sponge cakes are shell-shaped. Often considered a perfect companion to coffee, these mini cakes are spongy on one side and crispy on the other. If you don't have a properly-madeleine pan or mould, you can freely use any other mould, like a round mould, a rectangular mould or even a muffin mould.
Tarte Tatin
The classic tarte tatin is a renowned dessert of the French cuisine consisting of caramelised apples baked in a skillet with a layer of puff pastry on top. It is served as an upside-down tart, where the caramelised apples become the topping once the tart is flipped onto a serving plate. The dessert showcases the harmonious combination of tender, caramel-infused apples and flaky, buttery pastry. The creation of tarte tatin by the Tatin sisters is steeped in legend and intrigue. According to the popular account, the Tatin sisters, Stéphanie and Caroline, owned and operated the Hôtel Tatin in Lamotte-Beuvron during the late 19th century. The story goes that one busy day, Stéphanie mistakenly overcooked a traditional apple pie. To salvage the dessert, she improvised by placing the caramelised apples on top of the pastry and baking it upside down. The result was a delightful discovery—a caramelised, upside-down tart that delighted their guests.
Coq au Vin
Coq au Vin, which translates to "rooster in wine," is a rustic dish originating from the Burgundy region of France. This timeless culinary masterpiece brings together tender chicken, lardons (bacon), mushrooms, onions, and aromatic herbs, all simmered to perfection in red wine. The dish's roots can be traced back to the ancient Gauls, who cooked roosters in wine to tenderise the meat. French cuisine has captivated the world with its exquisite flavour, meticulous techniques, and rich culinary history. The flavours of Coq au Vin vary across regions in France. In Burgundy, the birthplace of this dish, the wine used is typically a robust red wine from the region, such as Pinot Noir. In other areas, different local wines may be used, altering the character and depth of the final result. The dish is traditionally served with buttery mashed potatoes or crusty bread to soak up the flavorful sauce.
Cassoulet
Hailing from the southwestern region of France, Cassoulet is a hearty, slow-cooked dish that epitomises comfort food. This flavorful casserole brings together ingredients such as white beans, duck confit, pork sausages, and sometimes lamb, all layered in a deep earthenware pot known as a cassole. The dish derives its name from this vessel. Cassoulet is a labour of love, requiring patience and attention to detail. The beans are soaked overnight before being cooked with meat and aromatic herbs for hours, allowing the flavours to meld and the textures to become meltingly tender. The crust that forms on top during the cooking process adds a delectable touch. Each region in Southwest France boasts its version of Cassoulet, with variations in the choice of meats and seasonings.
Creme Brûlée
Crème brûlée is a custard-based dessert that features a caramelised sugar crust. It can be served cold, warm, or at room temperature. The custard is baked and then coated with caramelised sugar using a broiler or blowtorch. Vanilla is the traditional flavour, but it can be enhanced with chocolate or liqueur. The exact origin of crème brûlée remains uncertain, with France, England, and Spain all claiming its birthplace. The first printed recipe for this dessert appears in François Massialot's 1691 edition of the French cookbook "Le Cuisinier Royal et Bourgeois." Some believe it predates Massialot's cookbook, dating back to 1630. Catalans lay claim to originality with their dessert, crema catalana, a rich custard flavoured with cinnamon, lemon, or orange zest, and topped with caramelised sugar. Crema Catalana, also known as Crema de Sant Josep, is a traditional dessert served on Saint Joseph's Day, March 19th, in Spain and various parts of Europe.
Image Credit: Pexels
Chicken Fricassee
When you want to eat something delicious and healthy, but are stuck for ideas. Every age group can enjoy this dish, including children and seniors. It is a filling lunch that will make all of your weekend woes disappear. A classic French chicken stew called chicken fricassée is composed of browned meat pieces that are simmered in a smooth white mushroom sauce. It's like a white sauce version of Coq au Vin, but so much quicker to prepare, and it makes a great rustic family-style meal for the middle of the week. A fricassee is a prepared dish (complex or sophisticated cuisine with a variety of components, such as a casserole) that is mostly made up of chunks of meat, eggs, fish, or vegetables that are frequently fried before being simmered in a sauce.
Image Credit: Pixabay
Bouillabaisse
Originating from the coastal city of Marseille in Provence, Bouillabaisse is a seafood stew that pays homage to the Mediterranean's abundant marine life. This exquisite dish combines a variety of fish, such as red snapper, sea bass, monkfish, and shellfish like mussels and clams. The stew is elevated with aromatic herbs, saffron, tomatoes, and a touch of orange zest. The secret to an authentic Bouillabaisse lies in the fish stock, which forms the base of the stew. The preparation involves carefully layering the fish and adding them in the correct sequence to ensure even cooking. Traditionally, Bouillabaisse is served in two parts: first, the flavorful broth with a side of rouille, garlic and saffron-infused mayonnaise. spread on croutons, and then the fish and shellfish are arranged on a separate platter.
