Plum Tart Dessert Plum Streusel
David Scott AllenDessertPies & TartsProvencal RecipesTaste: Food & Drink

Make this Plum Tart  for Dessert

Good news, plums are healthy, full of vitamins and low in calories. However, since I cannot resist buying the fresh plums and apricots at the farmers market, it was time to make something with all the fruit. Enjoy this plum tart.

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Grilled Steak Sandwich Recipe
David Scott AllenLunchtime MealsProvencal RecipesTaste: Food & Drink

Grilled Steak Sandwich Recipe

This grilled steak sandwich is something that we tend to eat in the summer months, or perhaps on a warm fall day. I decide to prepare this sandwich with my homemade focaccia

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Lavender Ice Cream Recipe
DessertMirabeau WinesProvencal RecipesTaste: Food & Drink

Apricot and Lavender Ice Cream Recipe a Summer Treat

Don’t shy away from making ice cream. This recipe takes advantage of ripe stonefruit (apricot, peach), and needs little sugar. The lavender flavouring gives it that hint of Provence.

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Nocino Liqueur de Noix Green Walnuts
David Scott AllenDrinksProvencal RecipesTaste: Food & Drink

Turning Green Walnuts into Nocino, Liqueur de Noix

In France and Italy, June is the month for making a fortified wine with green walnuts – Liqueur de Noix (French) or Nocino (Italian). Intended as a digestive, this drink is strong at roughly 30% alcohol. The sweeter, and less alcoholic, version is called vin de noix. The vin de noix is served either as an aperitif (like a sherry) or as an after-dinner drink.

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French Chocolate Mousse
DessertFlans, Puddings & OtherFrançois de MélogueProvencal RecipesTaste: Food & Drink

French Chocolate Mousse with Cocoa Nib Brittle

This recipe is definitely for chocolate lovers! An adaptation of Jean-Andre Charial’s chocolate mousse (mousseux au chocolate, craquant au grue de cacao, crème glacée au caramel) for home cooks. This is a slightly simplified version of Charial’s chocolate mousse that does not lose any of its deliciousness in the translation. Almost …

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Double-Crust Rhubarb Pie
David Scott AllenDessertPies & TartsProvencal RecipesTaste: Food & Drink

Double-Crust Rhubarb Pie

Rhubarb (rhubarbe) may not be something that jumps to mind as typically Provencal. However, it is actually fairly common to find this vegetable during the springtime at local markets and some grocery stores. Make this tart and tingly, double-crust rhubarb pie over perfumed soap.

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Seared Salmon with Red Wine Shallot Sauce Wasabi Potatoes
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Seared Salmon with Red Wine Shallot Sauce

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal.

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Coeur à la Crème au Chocolat
David Scott AllenDessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Chocolate Hearts Coeur à la Crème au Chocolat

This dessert – a heart of cream – might just as easily be called “You had me at chocolate.” Coeur à la Crème au Chocolat lives up to its name creamy, chocolaty and delicious. Make this dessert at least a day in advance to make certain the liquid has time to …

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Verrine of Cambozola Mousse, Spiced Rosé Gelée, and Crystalized Rosemary
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Cambozola Mousse Verrines Appetizer a Touch of Glass

Verrines of Cambozola Mousse, Spiced Rosé Gelée & Crystallized Rosemary or Cambozola Mousse served in glassware. I’ll leave it to you to decide.  This appetizer is simple to prepare and can be made in advance (note: make the rosé gelée ahead).

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Pink Praline Brioche à la praline
Cakes & CookiesDessertMirabeau WinesProvencal RecipesTaste: Food & Drink

Pretty in Pink Praline Brioche à la Praline Recipe

Brioche à la Praline is a sweet treat from the gourmet city of Lyon. The recipe from the Mirabeau Wine kitchen is festive, perfect for guests or for that special someone. Don’t forget the rosé!

Pink Pralines are pink sugar-coated almonds, and a specialty from the city of Lyon, also known as the French capital of gastronomy.

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