Ginger and Nutmeg hosted a July 4th dinner party while in Provence, in honour of their US friends. The menu included traditional and non-standard elements. Although the intent was to celebrate the US holiday, the menu might be considered a melange of Mexican, American, and French.
The menu was as follows (with some photos):
- Fresh Guacamole dip with tortilla chips
- Tomato mozzarella salad with avocado dressing
- Shrimp boil, with corn and potatoes
- Corn bread
- Panade aux Pommes
The Panade aux Pommes is not a classic American apple pie. The panade is a shallow pie dish filled with a mix of sweet and tart. It is beautiful and delicious. Provence in the fall, is a bounty of tree-fruit, in particular apples and pears of all sorts of varieties. The French make wonderful deserts, fruit compotes and often fruit can be found in hearty dishes. The following recipe is from a friend Gyhslaine Martin-Castellino who is a wonderful cook. The recipe is very easy and tasty – Enjoy!
- ¼ Cup Unsalted Butter at room temperature
- ½ Cup Sugar
- 1 Large Egg
- 1 Cup All Purpose Flour
- 1 Pinch Salt
- ¼ Cup + a bit more Sugar
- 7 Medium Apples, golden are recommended
- 1 Whole Organic Orange, for the zest
- To make the crust
- Blend butter and sugar until well mixed
- Add the flour and salt and combine well
- Let the dough rest for about 30 minutes, while you are preparing the filling
- Roll the dough out to about ⅛ inch in thickness
- Cut a circle of dough to fill the bottom and the sides of a pie baking dish
- Cut the rest of the dough in strips for the top of the pie
- To make the Filling:
- Peel and grate the apples
- Add the sugar and orange zest and mix well
- Place the mixture in the pie dish on the pastry
- Then arrange the dough strips artistically on the top
- Bake for about 55 minutes at 350 degrees Fahrenheit, until the pie is golden brown
Food Travel Tags:
Apples, Easy sweet tart recipes, French Recipes, Healthy Apple Recipes, Panade aux Pommes, Pies, Tart
