Normandy Region Etretat and Honfleur

 Discovery Walk Honfleur 

Created in 1668 as a defensive measure, it was mostly involved in exports to England during the Hundred Years' War. The town owes much of its identity to its geography, situated at the mouth of the Seine. It's a charming town of cobblestone streets and old buildings that offer an authentic Norman atmosphere.

Afternoon

Etretat is a Normandy seaside village famed for its striking white cliffs and long loved by artists, writers, and nobility. They are found along the coast of the English channel. They have been painted by famous artists such as Claude Monet, Eugene Boudin, Gustave Courbe and, Gustave Loiseau.

Painting by Claude Monet, 1885.

Étretat is best known for its chalk cliffs, including three natural arches and a pointed formation called L'Aiguille or the Needle, which rises 70 meters (230 ft) above the sea. Charley walked uphill, and I took a tram, giving us a stunning view.

Lunch

Salmon

Macaroons with Kiwi
Note: There were other choices, but I picked these two dishes to post based on presentation. 

Dinner

Roasted Veggies with Balsamic Glaze

Turkey Dinner with Sweet Potatoes, Green Beans and Mashed Potatoes

Broiled Fillet of Halibut  

Lava Cakes with Ice Cream

Up Next 

D-Day Beaches of Normandy- American Cemetery 

Honfleur, France

 Honfleur, France, rose to prominence as one of France's most important ports for trade in the New World exploration. The town's harbor is lined with narrow, slate-fronted buildings that overlook fishing boats. This charming and ever-changing seascape has long inspired artists, particularly the Impressionists, including Claude Monet. Grand Circle delivers lots of information through their tours. Even when traveling from one place to another, the program director shared interesting details.  

France is the same size as Texas but has twice the population. Can you name six neighboring countries that border France? 

Gas prices range from 8- to 10 euros, which is somewhat equivalent 1 euro to 1 dollar.

French cookie-biscuits Hailing from the Brittany region in France, Galettes Bretonnes are buttery, crispy cookies made with salted butter and a hint of vanilla. These flat and round cookies are slightly sweet and are a popular choice for tea time or as a snack throughout the day. This biscuit was heart shaped. 

Our first stop before Honfleur was the Peace Museum in Caen, France, in the Normandy region. It is a prelude to our visit later in the week to the beaches of Normandy. Since Charley is a history buff this part of the trip is a highlight for him. 

A visit to the Caen Memorial Museum brings World War II to life through a powerful, immersive experience with an exceptional collection of rare archival documents and artifacts.

In the evening, it was our first night on the ship, and they had a welcome dinner that truly "pulled out all the stops."  The food presentation was beyond amazing. First, we started out with champagne and met the staff. The following courses were served over the course of the next few hours. 

APPETIZERS

 SHRIMP

ROASTED DUCK SALAD

VEAL PORK LION                                      OR

PAN-FRIED COD
 

YOGURT PARFAIT TO CLEANSE THE PALATE

CHEESE PLATE

DESSERT

ICE CUP FRUIT SHERBET

OR

                                                                 CRÈME BRÛLÉE
And glasses of wine that they never seem to stop pouring. 

I don't have recipes to share, but take my word for it: this was beyond amazing!

One could not eat like that every night nor should 😋 

Oh my, what a feast!

A French Journey Begins

Still round the corner there may wait, a new road or a secret gate."

J. R. R. Tolkien 

Our French journey begins in a small town outside Paris, Roissy. Step inside the door at the end of this street, and imagine being warmly greeted by a family who lives simply and enjoys sharing a meal and conversation with their guests.

French cuisine has evolved extensively over the centuries. I would be remiss if I didn't note the contributions of George Auguste Escoffier. He is widely acknowledged as the central figure in the modernization of haute cuisine and the organization of what would become France's national cuisine. He created a system of “parties,” called the brigade system, which separated the professional kitchen into 5 stations: cold dishes, prepared starches and vegetables, prepared roasts, grilled and fried dishes, and sauces and soups. He also simplified and organized the menu and meal structure.

A French meal consists of three courses: hors d’ oeuvre or introductory course, sometimes soup or appetizers, plat principal or main course, fromage or cheese course and/or dessert. Sometimes a salad is offered before the cheese plate or dessert.

Traditional French recipes use seasonal and regional ingredients to create wholesome French foods.
Meal Structure:
Breakfast: French breads, croissants, coffee tea and hot chocolate served in bowls for children
Lunch: It is midday and often lasts two hours. Restaurants are open for lunch but generally close by 2:30.
Dinner: A 3-course meal accompanied by bread, wine, and mineral water. Restaurants open at 7:30 PM. In French cuisine, beverages served before a meal are called aperitifs, meaning they open the appetite. Champagne, Kir and some type of red wine or fruit juice would be served. At the end of the meal, drinks are called digestifs. They include Cognac and Armagnac.

Traditionally, each region has its own distinctive cuisine based on regional foods produced in the area. 
So, it is safe to say that there are around 8,000-9,000 restaurants in Paris currently. Paris is a major tourist destination, and that is one reason the restaurant industry is so thriving. I must say the French do love to eat!

Kir is an aperitif of white wine with a splash of creme de cassis.
Pour 1-2 teaspoons of creme de cassis into each glass and fill with wine. Serve chilled. A crisp fruity wine such as Sauvignon Blanc or Sancerre from France works well with this drink. Cassis a l' Eau.
The French serve cassis mixed with water for a low alcohol twist on a Kir.

This is a photo of a Raspberry Kir. The recipe is  pour 1 teaspoon of raspberry liqueur into each champagne glass. Add 2-3 raspberries. Fill each glass with champagne and serve immediately

Paris and Cruising The Seine River

 LET THE ADVENTURES BEGIN 

We fly into Paris on Monday and, the next day, join a riverboat cruise on the Bizet which sails on the Seine on a Paris-to-Normandy itinerary. It begins and ends in the French capital. Ports of call on this 12-night sailing include Conflans, Vernon, Giverny, Les Andelys, Rouen, Honfleur and the Normandy D-Day landing beaches. I am looking forward to seeing Monet's home and the surrounding area. I plan to blog our journey (depending on the Wi-Fi connection) and share some of the sights and our food experiences. There is a culinary course included on this voyage.   

PARIS 

I took this photo in 2012 when we were there. 

DID YOU KNOW 

Civil engineer Gustave Eiffel was born in Dijion, France 1832. He was the chief engineer for the Statue of Liberty and the Eiffel Tower, which was built for the Paris World's Fair in 1889. It is a testament to his engineering skills, as the Eiffel Tower has withstood the elements of weather and time.

Vintage Eiffel Tower Snow Globe
The exact origin of the snow globe is unknown. But most experts believe the snow globe concept sprung from the paperweight. The first documented snow globe was an Eiffel Tower globe that appeared at the 1889 Paris Exhibition.
The snow globe trend got a late start in the United States. They first appeared in the 1920s. Most featured cities and were sold as souvenirs. The snow globes were mostly manufactured in Germany till 1927, when the U.S. received its own patent. To keep costs lower in the 1950s, manufacturers began making snow globes from plastic. Over the decades, lights, movements, music, themes, and characters have become incorporated into the snow globe.

I have a fall recipe to share with you before we leave. Please note that in the previous recipe, I updated the part about when to salt the Brussels sprouts.

Apple Cranberry Slab Pie 

Cook's Notes: 
On a sweet autumn note- be sure to put Apple-Cranberry Slab Pie on your list to try. It was absolutely delicious with the pairing of fall flavors, apples and cranberries, with a maple icing. Pair the puff pastry dessert with a cup of coffee and a visit with a neighbor. Recipe adapted from Magnolia Journal 2016
Pastry Ingredients:

• 1 package puff pastry 2 sheets, thawed
• 6 cups of diced apples (I used 4 Granny Smith and 1 Honey Crisp)
• 2/3 cup dried cranberries or cherries
• 2/3 cup sugar
• 1/4 cup flour
• 1-1/2 teaspoon Saigon cinnamon
• Pastry Topping: 2 tablespoons sugar mixed with 1/2 teaspoon Saigon cinnamon or 3/4 teaspoon ground cinnamon

Icing 

• 1-1/2 cups powdered sugar 
• 1 teaspoon vanilla
• 1 tablespoon pure maple syrup or 1/4 teaspoon maple extract
• dash of salt
• about 5 teaspoons of milk 

Directions:

• Thaw pastry sheets on a large sheet of wax paper that is lightly floured. Keep sheets covered with another piece of wax paper so they don't dry out.
• In a large bowl, combine sugar, cinnamon, and flour. Stir in diced apples and cranberries.
• Line a rimmed baking sheet with parchment paper. Preheat oven to 375 degrees. 
• Lightly roll one pastry sheet to approximately a 12 x 9 rectangle and place on a parchment-lined baking sheet. 

• Spread apple mixture down the center of the pastry sheet, leaving a 3/4-1 inch border. Moisten the edges with a little milk. 
• Unfold the remaining pastry sheet and roll to a 12 x 9 rectangle. Gently stretch over the bottom layer with apple mixture. Lightly press the edges all around the rectangle using fork tines.
  
• Brush top crust lightly with milk and sprinkle with cinnamon sugar mixture for pastry topping. 
• Cut slits in pastry for vents.
• Bake for 35-40 minutes or until apple mixture is bubbling a bit through the vents. To prevent over-browning, cover the pie loosely with foil if needed.
  

Autumn Vegetable Medley

 

Autumn Vegetable Medley

Roasted fall vegetables: maple cinnamon butternut squash and Brussels sprouts with apples make the perfect autumn side dish for your next dinner.  

Cook's Notes: 

• The key to success with roasted or baked Brussels sprouts is salt. Salt makes the roasted caramelized flavors pop!  
• The recipe has been adapted from Julia's Album.com and serves four.
• It can be a vegetarian dish by omitting sausage or bacon. 

Ingredients:

• 2 cups Brussels sprouts, ends trimmed, yellow leaves removed, each sprout cut in half if small or quartered if large
• 2 cups butternut squash cubes (1/4 inch cubes)
• 1 large Honey Crisp apple, diced
• 3 tablespoons olive oil
• 2-3 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Optional: add 2 chicken apple sausages, diced or add cooked and diced bacon at the end right before serving. 

• Dried cranberries, almonds, and pepitas

,

Directions:

• Line a large baking sheet with parchment paper and heat the oven to 400 degrees. 
• Cube the apple and set aside.
• In a large bowl, mix the oil, cinnamon, and maple syrup. Salt the Brussels sprouts. 
• To the bowl, add cubed butternut squash and halved or quartered Brussels sprouts. Mix well, spread veggies on a baking sheet, and roast for 15 minutes. Remove the pan from the oven; add cubed sausage, if using, and apple cubes. Mix well with the other roasted veggies and sprinkle with the dried cranberry mixture as shown in the photo above. 

• Roast 15 minutes more or until veggies and apple cubes are softened.   

Maple Brown Sugar Cookies

The Gnomes are taking a fall cookie break, no matter the outside temperature.  Who can resist a Maple Brown Sugar Cookie from this plate? 

MAPLE BROWN SUGAR COOKIES
These cookies are

• Not cakey
• Brown-sugared and buttery
• Unbelievably chewy and soft in the center
• Crisp on the edges
• Made with pure maple syrup
• Topped with luscious maple icing. You’ll want to find someone in your world to share a cookie with. 

Thank you sallysbakingaddiction for sharing your tasty recipe.

Cook's Notes: Chilling the cookie dough is imperative. 30 minutes in the refrigerator makes the dough easier to handle. Flour your hands when rolling the dough into balls. The recipe makes 24 cookies.
Ingredients:

• 2-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon Saigon cinnamon
• 1/2 cup butter, softened
• 1 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1/3 cup pure maple syrup not pancake syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon maple extract
• 1 cup finely chopped pecans or walnuts

Maple Icing

• 1 tablespoon butter
• 1/3 cup pure maple syrup
• 1 cup sifted confectioners’ sugar
• Pinch of salt, to taste
• Milk if needed
• Sprinkles

Cookie Directions:

• Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1 minute. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and maple extracts, then beat on high speed until combined.
• Pour the dry ingredients into the wet ingredients, then mix on low until combined. Add the nuts and beat on low speed until combined.
• Cover and chill the dough for 30 minutes in the refrigerator.
• Preheat oven to 350 degrees. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough into balls, about 2 tablespoons of dough per cookie. Bake each batch for 11-2 minutes until lightly browned on the sides. The centers will look very soft.
• Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Icing Directions:
In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Add milk to reach the desired consistency. Frost cooled cookies. The icing will set in about 1 hour.
I added sprinkles because everything tastes better with sprinkles.

A Tribute to Kathleen Kennedy

I am dedicating today's blog to Kathleen Kennedy, a dear, dear friend who passed away on Friday. She faced many health issues over the last few years. Kathleen, Kathy, Kate to many, was indeed one of my biggest cheerleaders on the Ever Ready site. Without fail, she commented every single day on my blog posts as well as on Instagram, sending me daily, heartwarming messages of friendship. She was definitely a bright spot in my life, and will be missed by all who knew her.  Kathleen valued her friends and remained fiercely loyal to each. She loved parties, entertaining, and learning new things. She was a mother, grandmother, former history teacher, and former employee of Sun Country. Her faith was a central core. 

I met Kathleen around 2011 when we both belonged to the Minneapolis chapter of the League of Catholic Women, where we volunteered for a non-profit organization called Tuesday Club. Each month, isolated seniors from different care facilities and other places in the Twin Cities came together for conversation, prayer, bingo, lunch, and entertainment. Kathleen and I co-hosted Tuesday Club and found our "happy place" planning meals and entertainment for seniors every month. Over the years, these lunches and entertainment became legendary throughout the organization. Since we were both former teachers, we found this venue another way to use our talents to help others. We found it gratifying when some of the seniors even asked for our recipes.      

Kathleen and I bonded over all things literary, traveling, and cooking. Even after she moved away to WI two years ago, she still found recipes sending them to me to try.  She stayed true to her roots and loved all things Irish, whether it was food, books, poems, quotes, or her treasured Belleek china. 

She will be missed by many.

It seems fitting that I try a new recipe in her honor to share with you. 

Raspberry Lemon Yogurt Cake

The recipe was adapted from juliasalbum.com

What you will love about this recipe

• Quick and easy recipe. It takes only 20 minutes to prepare and about 45 minutes of baking (idle) time.
• Flexible and versatile! You can use any berries you like: blueberries, strawberries, blackberries, and, of course, raspberries! 
• Great for making ahead. Raspberry lemon cake keeps well for about 4 days and can be frozen for up to 2 months.

Cooking Tip:

When folded into cake batter, fresh raspberries will break. If you prefer to keep them intact, use frozen ones or freeze the fresh ones before adding them to the cake.
Ingredients:

• 2 cups all-purpose flour or baking flour, sifted or aerated 
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1-1/4 cups granulated sugar
• 1/2 teaspoon ground cinnamon 
• 4 oz salted butter, melted (½ cup)
• 2 eggs
• 1 cup plain Greek yogurt, low-fat
• 1 teaspoon pure vanilla extract
• 1 pint raspberries, fresh or frozen (see note below)
• 1 tablespoon flour
• 2 tablespoons lemon zest
• Optional-1/3 cup almonds

Directions:

• Preheat oven to 350 degrees. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
• In a medium bowl, mix flour, salt, cinnamon and baking powder.
• In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.
• Mix in Greek yogurt and vanilla extract, and whisk just until combined.
• Add the flour mixture gradually, whisking 1 cup of flour at a time with the wet ingredients until combined. Do not over-mix.
• In the same bowl where you mixed the dry ingredients, toss ⅓ of the raspberries with 1 tablespoon of flour.
• Carefully fold in the flour-coated raspberries and 2 tablespoons of lemon zest into the batter. It's OK if some of the berries smudge or break.
• Pour the cake batter into the parchment paper-lined springform pan. Arrange the other ⅓ of the raspberries on top of the cake batter in a circular pattern.
• Place the springform baking pan with the cake batter on the middle rack and bake for about 30 minutes- the tester (or toothpick) inserted in the center of the cake should come out clean. If not, bake 5 or 10 more minutes, checking the cake every 5 minutes for doneness.
• Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 30 minutes, release the cake from the springform pan. If the cake is cool enough, slide your hand (or a large, wide spatula) under the cake, between the parchment paper and the cake, and transfer the cake without the parchment paper onto a cake plate.
• When serving, dust with powdered sugar and top with the remaining ⅓ of fresh raspberries.
  
  
  
  

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