• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
ludja

Skillet Desserts in Southwest France

3 posts in this topic

I enjoyed the prologue to your section on the homey skillet desserts of southwest France in the cookbook. They remind me of the sweet omelets, crepes and pancakes of Austria, Hungary and Bohemia which constitute part of the category called “Mehlspeisen”,literally “dishes made with flour”, but which are also sweet and usually contain eggs and butter and are cooked on the stovetop. Mehlspeisen are sometimes eaten as a lighter meatless dinner or lunch. I’ve read that the penchant for sweet omelet type dishes in Austria and surrounding areas was actually strengthened by exchanges between French and Austrian cuisine in the early 18th century and later.

Do you know if there are traditions in SW France of using these dishes for meatless meals during lean times or during Lenten fasting?

Two dishes that you describe in that section also caught my eye. One is the ‘Pescajoun aux fruits’ which you describe as “crepe batter made with buckwheat and wheat flour and lightened with beaten egg whites, served with fresh diced fruits soaked in liqueur”. I’d like to try and recreate this and would be grateful to hear any other details you might recall regarding the types of fruit and liqueur typically used. I looked on the net a bit for pescajoun recipes but the ones I found do not use buckwheat flour although perhaps substituting half of the regular flour with buckwheat would work Also, are the fruits cooked into the batter or is the finished ‘crepe” rolled around the fruit? .

The clafoutis variation with sugared pumpkin also sounds wonderful. As a starting point, would you recommend trying the recipe you give for Limousin cherry clafoutis and substituting in sugared cubes of pumpkin?

Thank you very much for your comments. I realize that you might not have this information at your fingertips but thought I would ask in case you did. I really enjoy dishes like this for light dinners, perhaps just preceded by a soup and salad.


"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Share this post


Link to post
Share on other sites
     

Two dishes that you describe in that section also caught my eye.  One is the ‘Pescajoun aux fruits’ which you describe as “crepe batter made with buckwheat and wheat flour and lightened with beaten egg whites, served with fresh diced fruits soaked in liqueur”.  I’d like to try and recreate this and would be grateful to hear any other details you might recall regarding the types of fruit and liqueur typically used.  I looked on the net a bit for pescajoun recipes but the ones I found do not use buckwheat flour although perhaps substituting half of the regular flour with buckwheat would work  Also, are the fruits cooked into the batter or is the finished ‘crepe” rolled around the fruit?  .                 

The pescajoun is very similar to the batter cake on page 365. I would substitute a little rye or buckwheat flour for the regular flour for an earthier taste. I might use pitted prunes or sliced apples that have been soaked in Cognac or Armagnac. And I would beat up one or two of the egg whites and fold them into the batter to provide extra lightness . The pescajoun that I remember is laid flat on the plate and the fruits are baked right in with the batter.

Try the pumpkin cubes with the flognarde batter and let me know. That might be a good idea to do something like that in a black chamba skillet.


“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.

Share this post


Link to post
Share on other sites

Thank you very much Paula! I look forward to trying these and will let you know how it goes.


"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By nonkeyman
      I finally found a place better than Molly Moons.
      In Seattle Washington for Ice Cream. I was actually not very found of Molly Moons. It is to cloy for me. Has anyone here been to Sweet Alchemy?(They don't have a website yet...so here is a blurb about them)
       
      It is on 43rd and University Way. I thought it was Haagan Daz still because they haven't changed the banner. It is really good! They just are slightly expensive...3.80$ for their cheapest cone. I forgot to check if they have a children's scoop. They do a lot of fun and solid flavors. A tale of two teas, butter beer, Blueberry Lavender, Chai Tea, etc. They even have a very good vegan option called Monkey Berry Bash! It is made with coconut milk and really is quite good.
       
      Besides the price. I think it is worth to go once!
    • By Darienne
      Yesterday I made my familiar go-to simple lime/cream cheese pie with one egg, some milk, lime juice & zest, etc, covered with a dark chocolate ganache: heavy cream, a dollop of butter.  It's in the fridge covered with a plastic topper but I can cover it with plastic wrap or aluminum foil.

      Today's lunch guest is not coming...onslaught of sleet, freezing rain, and now snow...oh goodie...winter's here...  Now she is slated for next Thursday.  Is there any possibility that the pie can last that long and not poison or at least revolt us?

      Thanks.
    • By cakewalk
      Can cake batter be frozen, then defrosted several days, weeks, or even months later for baking? If so, does this cause any changes in the way the cake bakes? This seems preferable to baking and then freezing the cake(s) because of considerations such as room in the freezer, but mostly, for me, because of time considerations. Has anyone ever done this?
    • By ryangary
      I bought a box of molten chocolate cakes from Presidents Choice that you cook from frozen in the microwave for 45 seconds or so. They come out perfect but the chocolate they use is inferior. My question is, if I was to make my own chocolate cakes let them cool, then freeze them, reheating them in the microwave for the same amount of time would they work. I like the fact that I can have a dozen or so in the freezer and just nuking them when friends pop in. Help me make this work! Please.
    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

  • Recently Browsing   0 members

    No registered users viewing this page.