Although I have long been a fan of the famous French dessert known as the Mont Blanc (designed to honor the famous mountain in the Alps), I have never made the sweet confection myself. The most famous interpretation from Angelina’s, a celebrated tearoom and pastry shop in Paris, is composed of an individual cake round that is topped with a meringue dome and some whipped cream. The meringue is covered with chestnut spread piped in thin strands around the dessert and then dusted with powdered sugar.  If prepared from scratch, you would need to bake the cake rounds plus the meringues, put together the chestnut spread, and whip the cream. Whipping the cream is the only easy part! Last spring while in Paris, I tasted what I now refer to as a “shortcut” Mont Blanc.

At a Left Bank café, my husband and I ordered their Mont Blanc. Several minutes later a waiter arrived at our table with a small shallow bowl filled with scoops of vanilla ice cream surrounded by dollops of purchased chestnut spread, both drizzled with a little rum, and covered with a mountain of whipped cream plus a single petite meringue cookie at the top. Although it was a far cry from the stylish Parisian versions displayed by patisseries like Angelina’s, the essential delicious flavors and contrasting textures were present and very appealing.

For New Year’s Eve, I’ve added a few of my own touches to that simple café variation. I placed scoops of good quality vanilla ice cream in the center of martini glasses, then arranged dollops of chestnut spread around them, and drizzled both with dark rum.  Next, I covered the ice cream with a mountain of whipped cream and finished with a sprinkle of meringue crumbles and a dusting of cocoa powder. Voilà!The 15-minute Mont Blanc!

Happy New 2024 to all!

A few days ago, I did my monthly TV cooking demo for Mass Appeal, a popular noontime show that airs on our local NBC affiliate. With the holidays almost here, I chose two simple appetizers –both tried and true favorites I’ve had in my repertoire for years. Pistachio and Goat Cheese Grapes as well as Smoked Salmon with Herbed Crème Fraîche and Red Onions require no cooking at all, just a quick assembly. And each calls for a  mere handful of ingredients and can be prepared in advance.

After the live show finished airing, I noticed how quickly the anchors and crew rushed to get a sample of these colorful starters, enthusiastically taking seconds and even thirds of each. So, a day later I prepared this duo again, and brought them to a dinner party some neighbors were hosting. The savory treats were just as popular there as at the TV studio. 

Pistachio and Goat Cheese Grapes, wrapped in creamy goat cheese scented with mint and then coated with chopped pistachios, offer an enticing combination of flavors and textures. The grapes are juicy and sweet, the cheese salty and smooth, and the nuts crunchy with a slight roasted accent.

For the Smoked Salmon with Herbed Crème Fraîche and Red Onions, you arrange sliced smoked salmon on a platter and scatter some sliced red onions over the fish. Simple accompaniments include a bowl of crème fraîche scented with lemon, chives, and tarragon and a basket of dark bread.

During the holidays if you need some impressive, yet quick appetizers, try these starters. They take minutes to assemble, hold up beautifully in the fridge when prepared ahead, and best of all are hands-down crowd pleasers. I’ve included the links to the TV videos at the beginning of each recipe if you’d like to see how they are prepared!

Happy Holidays to everyone!

Although I don’t bake cookies often during the year, once December arrives I take out my baking sheets, search for favorite recipes, and set up a mini-bakery in my kitchen. I love to give holiday gifts of homemade food, and cookies are perennial favorites among my friends.

This year I culled my files and found the directions for Walnut and Chocolate Chip Meringue Cookies. The recipe for these delicious nibbles was inspired by a visit to the Dordogne in the southwestern area of France quite a few years ago. In the medieval town of Sarlat I bought some walnut meringues in an outdoor market and was dazzled by the assertive taste of ground walnuts that had been baked into the crispy, golden cookies. Back home on this side of the Atlantic, I spent several days trying to duplicate them.

For my version, I beat egg whites with granulated sugar, then folded in ground walnuts, powdered sugar, and flour. Then I tossed in some coarsely chopped chocolate chips adding yet another dimension of flavor to the mix. Although most meringues are baked in a very low oven for a long time, these need only 20 to 25 minutes in a 300 F-degree oven.

These meringues would make a thoughtful holiday present packed in metal tins wrapped in ribbons or in clear cellophane bags tied with bows and a bit of greenery. They store well for up to a week (if they last that long).  I also plan to keep these light crunchy cookies on hand to dip into cups of steaming hot coffee or tea when friends stop by for impromptu visits during the holidays.