welcome autumn

Fall is finally here, and I couldn't be happier. I know it means, that winter is just around the corner, but if you live or ever been to San Francisco, you will know, it's the time, when we get to enjoy our summer. We still get all the bounty of the harvest season and long awaited, gorgeous, warm weather. Life is beautiful and it makes me want to drag all of my friends to a fall picnic, eat lots of apples, pears and pomegranates. Indulge on sweetness of dates,figs and persimmons. Photograph even more, listen to Kate Bush. Take long strolls around the city and stop by any cafe, that has patio seating.
So, what are you doing this first fall weekend? Are you going to celebrate the season? Are you cooking anything special, making your fall-to-do list???



There is lots of yoga on my list, and as a reward some delicious smoothies.
I'm leaving you for the weekend with this pomegranate-orange smoothie recipe, it's so easy to make and it couldn't be more nutritious. Did you know that pomegranates are packed with fiber, vitamin C and lots of antioxidants? They are so good for your heart. Their season is just starting now, so head over to the farmers' market this Saturday.

To prepare Pomegranate-Orange smoothie you will need:
*seeds of 4 pomegranates, free of any yellow pith, it has really bitter taste, click here for instructions
*freshly squeezed juice of one orange
*blender
Process pomegranate seeds with orange juice and some ice in the blender until smooth. Divide between two glasses and enjoy!

Have a beautiful weekend!

Posted by M. at 12:37 PM 26 comments

Kir Royale

I can't imagine Sunday brunch or a proper french feast without Kir Royale. My french friends Pierre and Yveline introduced me to it few years ago, and it's been my favorite apéritif and special Sunday treat ever since. Kir Royal, a champagne mixed with black currant liqueur-Creme de Cassis, is a variation of a famous Kir, where white wine is used instead of sparkling. Originally called "blanc-cassis", Kir gets its name after Felix Kir, a french catholic priest and a WWII resistance fighter, who later was elected a mayor of Dijon in Burgundy. There are many different versions of this cocktail, but Kir Royale and Kir Imperial, which is made with raspberry liqueur-Creme de Framboise, in my opinion are best.







To prepare Kir Royale or Kir Imperial you will need:

Creme de Cassis or Creme de Framboise
Champagne or sparkling wine
lemon zest or fresh raspberries(optional)
champagne flutes

directions

Pour small amount of Creme de Cassis(for Kir Royale) or Creme de Framboise(Kir Imperial) depending on how sweet you would like it, some taste testing is recommended. Top it off with Champagne and garnish with a lemon twist(for Kir Royal) or fresh raspberries(for Kir Imperial). Enjoy!

Cheers!

Posted by M. at 3:07 PM 21 comments

spiced plum mini-galettes

Have you ever noticed how beautiful this summer to fall transitional period is? The Sun is lower, the light is warmer and everything is enveloped in gorgeous hues of yellow, red and orange. Early fall apples and pears are popping out at the markets and late summer plums are so sweet and juicy right now. This time of the year always inspires me to bake, experiment with all kinds of fruit tarts and rustic galettes. They're so easy to make, travel well to a picnic and stay fresh for a few days. So, here is my favorite summer-to-fall spiced plum galette recipe.







Pate Sucree
ingredients
2 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
4 tablespoons ice water
2 egg yolks, lightly beaten



In a large bowl mix flour, sugar, and salt. Add butter and use a pastry blender or two table knives to cut in butter until mixture resembles coarse meal. Add ice water and egg yolks and kneed until the dough just holds together without being wet or sticky. Flatten it into a disc shape, wrap in plastic and refrigerate for at least 1 hour.



to make Plum mini-galettes
(ingredients below)
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Sprinkle a lightly floured work surface with turbinado sugar. Roll out dough to about 1/4-inch thickness and with cookie cutter cut out circles 4 1/2inches in diameter. Combine leftover dough scraps and repeat, you should have about 14 circles.



In a small bowl combine plums with 2Tbsp flour, granulated sugar, spices and lemon zest. Arrange in the middle of each circle and fold up the edges. Feel free to be creative here. Transfer to a baking sheet and bake until golden brown, about 30min.



Enjoy at your next Sunday brunch with a glass of Kir Royale.



ingredients:
1 tablespoon turbinado sugar, plus more for sprinkling
2 tablespoons all-purpose flour, plus more for work surface
2 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 tsp ground ginger
6-7 cups pitted plums red, black and plouts, sliced 1/4-inch thick
zest of 1 lemon
1 large egg
(adapted from here)

Posted by M. at 2:40 PM 48 comments