Photo du Jour - les Cerises

There's nothing better than finally biting into one of the early summer fruits that you've been waiting for all year.

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Saturday Links from France

France, cheese and life in the Languedoc in my Franco File Friday interview with Lindsey.

Sometimes you just have to stop and enjoy the view.

Hot where you are? Try some Sorbet au Citron and you'll instantly feel cooler.

For all that's going on in Provence, look no further...

While she ruminates about which job to take, Camille shares a fantastic pickle recipe with her readers.

A perfect seaside dream. 



One of my favorite cherry recipes.

Another delicious, quintessentially French one.

Et une autre recette. (en français) Pin It

Summer

sangria

cerises

sea and sand

Serrano

cerulean

Saint Félicien

cigales

salad

 sun (and siestas!)

 scarlet

succulent

shade

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Sunday Reading

The many travel adventures of an exuberant and passionate duo. (well, trio actually)

Dreaming of becoming a chef? Shuna offers some of the best, most practical advice on the subject that I've ever read.

This recipe is a keeper -Ratafia de Cerises.

One of the most sublime (and wonderfully photographed) seasonal treats ever! Rainier Cherries. Sadly, no Rainier cherries in France, though there is a variety here called Napoléon that looks similar, but the flavor isn't the same.

Love that they're sharing their recipes with us, but that dark grey background has got to go. I can hardly read it!

A project to "bring sunshine every day." This makes me smile. Pin It

Photo du Jour - Over the Canal du Midi

Blue skies and hot, sunny days. Summer in the Languedoc is here with a vengeance!

Too hot to turn on the oven except for the early morning. Summer recipes are keeping us cool.

melon and serrano ham
panzanella
cold tomato soup with basil
pasta with cherry tomato, garlic, arugula and feta cheese
fresh peach tart
cherry frozen yogurt

A glass or two of icy cold rosé doesn't hurt either. Pin It

Photo du Jour - Cherry Picking Time

Le Temps des Cerises

Our friends picked more than 30 kilos of Napoleon cherries last Saturday! These golden and blush pink cherries are my favorites of the season. Pin It

Photo du Jour - 24K Gold

Golden apricots ripening on the tree.

We're in the midst of Clafoutis Season. Also know as cherry and apricot season.

Apricots thrive in our Mediterranean climate of long, hot summers and cool, fairly wet winters. They ripen in early summer, just after the local cherries.


Here's a little tease...
the recipe will come tomorrow.

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Life Is Just A...

Thursday night I was handed a large opaque bag by some friends who have recently bought a plot of land with many, many varieties of fruit trees.
I peered inside to find it full of griottes - tart little cherries.
The second fabulous food gift this week!

A third of them is being made into Sour Cherry Liqueur which we'll be enjoying by Christmas.
A third will become Confiture de Griottes.
A third will be made into Griotte Cherries with Bay Leaf from Michel Troisgros.

200g griotte cherries (7 1/2 oz)
12.5cl white vinegar at 8° (1/2 cup)
10cl water (1/3 cup)
100g sugar (4 oz)
20 black peppercorns
2 bay leaves

Prepare the sweet-and-sour mixture: in a small saucepan, combine the vinegar, water and sugar and bring to a boil. Skim carefully and set aside in a warm place.

Rinse the cherries in cold water and dry them in a tea towel. Trim the stems halfway down. Prick each cherry a few times with a needle so that the juice soaks through.

As you prepare the cherries, place them in a jar. Add the crushed peppercorns and bay leaves, then pour the boiling liquid over the cherries to cover them completely.

When they have cooled, close the jar and set aside in a cold place for a few days before opening.

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