Some snacks do not need an eating utensil. None of ones found in the métro do. Just 2 euros, please.
Macarons are finger food. Beautiful finger food. Works of art, really. This one
But for some desserts, a spoon is de rigueur, a necessity. Such as ice cream, la glace.
Chocolate or coffee flavor.
And it would just be plain old gauche to eat this without a spoon or fork. Mon dieu!
You could, conceivably, get away with eating these with your fingers, dipping them into the crème Chantilly,
but the Frenchies serving you or sitting at the table next to you might get upset with les Américaines.
She goes in for the kill--
She is almost there.
The next time it came in handy was with the rhubarb compote. (By this time, others had stashed plastic spoons in their bags.)
Just too thoughtful, isn't she?? We all have to look after each other in this big old world of eatin'.
Here's to us, mes amies!
With cherries in season now and after tasting delicious cherry tarts in France, I found this recipe. The BFF loves apple tarte tatin, so I thought this one would be appropriate.
Cherry Tarte Tatin
1 sheet frozen puff pastry
1 1/4 lbs. sweet cherries, pitted and sliced in half
1 Tbsp. all-purpose flour
1/2 c. granulated sugar
2 Tbsp. butter, cut into 8 slices
1 1/2 Tbsp. water
1/4 tsp. almond extract (optional)
Roll the pastry dough into an 11-inch circle and chill. Toss the cherries in 1 Tbsp. flour and set them aside.
Sprinkle the sugar across the bottom of a 10-inch overproof skillet and then layer the prepared cherries along with the slices of butter over the sugar. Sprinkle the cherries with 1 1/2 Tbsp. of water mixed with the almond extract, if using, and cook over medium heat for 10 minutes, stirring occasionally.
Preheat oven to 375˚F. Continue cooking the cherries for an additional 18-22 minutes, slightly longer if using frozen cherries, until the juices have reduced, but the cherries have not dried out. Remove the skillet from the heat and drape the pastry over the cherries, fitting the overhanging pastry down between the fruit and the sides of the skillet.
Bake the tart in the preheated oven for 25-30 minutes, until the pastry turns golden brown. Cool the tart in the skillet before inverting it onto a serving platter.
You can dust it with confectioners' sugar and serve with whipped cream, if you wish.
Bon appétit, to eaters everywhere!