Awaken To Jam Recipes and French Breakfasts

Bonjour mes amis,

We’re talking French food today! I’ve always felt Sundays should be time with family which means food but if you are in Paris, or anywhere in France for that matter, you’ll soon learn that the feast day is everyday- and in particular at breakfast time.

Sit down with me to our French breakfast and enjoy the simple yet wonderfully extravagance of home made confiture (jam).

When you visit France you may be really lucky (as I’ve been many times in the past) to be served this deliciously warm, handpicked fresh from the tree earlier that same morning and delivered to the stovetop to stew into glistening jammy loveliness.

Spread onto a hot crusty baguette and down with a cup of fine aromatic tea or coffee or even a hot (chaude) chocolate, perhaps in a traditional bowl large enough to make your entire hand cup wide to hold and enjoy its diffusion of warmth.

And if that’s not enough, other local French hosts may add some cheese, yoghurt or meat or even a light sultana cake may be in the offering.

This last and very important addition to breakfast made my french awakening breathe in long and hard that particular morning. Ooh you don’t have to be Maria Antoinette to be lured to the breakfast table by the aroma of freshly baked cake!

So what do you think? Feeling like a French breaky this Sunday?

I’m giving away my two prize recipes of some delicious French jam and to die for Lemon Curd (butter) that we gathered on our French travels and have eaten copious amounts of ever since. They’re beautifully authentic and many of the women in different villages use them. I know you’re going to love them!

Recipe One: French Lemon Curd (Butter)

This recipe is really delicious and you won’t be able to get enough of the stuff!

Here goes:

You will need:

6 eggs

grated rind of 3 lemons

8 oz butter

450g (1 lb) sugar

Method:

1. Separate 2 of the eggs and put aside the whites for other purposes. Beat 4 eggs and 2 extra yolks thoroughly. Squeeze the juice of lemons.

2. Melt butter in bowl over pan of boiling water or even in a double boiler and stir in the sugar. When sugar is warmed through, add the beaten eggs.

3. Stir in lemon rind and juice. Continue to stir for 5 to 10 minutes until the curd thickens, taking care that the mixture does NOT overheat or boil.

4. Pot the lemon curd in warm, clean jars. Cover and seal. When cold, keep in fridge.

This recipe does make 2 lbs of lemon curd, but you won’t be surprised how quickly it goes!

Recipe two: Banana and Dried Fig Jam

You will need:

4 lemons

3 1/2 1bs of bananas

8 oz dried fig

1/4 pint water

3 1bs sugar

Method:

1. Peel rind. Pith lemons. Remove pips and put the pips and pith in a muslin bag.  Peel and slice bananas into 1/4 in slices. Chop figs.

2. Put banana slices into a bowl and add water and the juice of 2 of the lemons. Add the bag containing the pips and the figs. Cover after adding sugar and leave to stand for 24 hours.

3.Transfer the banana mixture to a preserving pan and heat gently until all sugar has dissolved. Bring to the boil and boil rapidly for 10 minutes, stirring occasionally or until the setting point has been reached. Remove the muslin bag.

4. Put the jam in sterilized jars and cover. Seal immediately.

The above recipe makes 2.3kg of jam (5ib) so plenty to see you through many French breakfasts!

And in the words of Julia Childs, “Bon Apetit!”

Enjoy your Sunday everyone.

Au Revoir,

Best Wishes, Therese Waddell

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7 Responses to “Awaken To Jam Recipes and French Breakfasts”

  1. How I would love to be in France today enjoying this gorgeous petite dejeuner with you. Your photos are incredible. Thanks so much for stopping by my kitchen. It’s a pleasure to meet you. Your blog is gorgeous. I know I’m going to have fun looking around.
    Have a great weekend.
    Sam

    • Good morning Sam, Words from such a respected blogger and writer as yourself, came much appreciated. I look forward to hearing from you again. Hope you’ve treated yourself to a wonderful breakfast this morning. Kindest regards, Therese

  2. The photos are making me long for Paris and a baguette! I’d love to be having brunch with you too!

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