French culture isn’t a fluke. It’s ingrained as early as daycare when babies are serving 4-course meals (i.g. tomato and avocado salad, sautéed turkey, brie and fruit AKA my baby’s lunch menu). These customs are withheld for life. But all these micro details make France, France. And the French, French. And foreigners, well, foreign. Even if grab-and-go options and poké bowls have swept the capital by storm, these small table manners remain set in stone…
Tag Archives: food illustration blog
New Victory Garden Calendar / The Best Holiday Gift For Mom Under $20
Just in time for holiday giving, my latest project to give 2022 a joyful boost The New Victory Garden 2022 Calendar.
And it’s the perfect special something for the gardener/foodie/mother-in-law/designated auntie/Secret Santa-ee. And it’s conveniently under $20.
Available for purchase at your favorite non-evil bookseller and Amazon if you must. And please leave a short and sweet review if you can. They really do help a young non-Dan Brown author out.
Save-the-date! You can purchase a copy and peruse the originals at my studio open house October 9-10 at the Usine Chapal in Montreuil (2 rue Marcelin Berthelot 93100 Montreuil). I’ll also be clearing out original watercolors for very interesting prices. More to come…
How to Eat More Like a Frenchie During Quarantine
S/S ’17 news!
More news at jessiekanelosweiner.com.
Pumpkin spice up your life: A Variation on a Theme
Happy autumnal gourd season, to you!
Color me Seasonal: Edition EP!
My book baby is born today, Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables (Universe). Now go forth and color!NYC! Don’t miss my signature and coloring extravaganza this Thursday, March 17th from 5-7pm at The Vale Collective in Williamsburg.
Columbus, OH! I’ll be signing books Wednesday, March 23rd at 6pm at Book Loft.
Chicago! Come color with me and get your book signed March 26th at 2pm at 57th Street Books.
The 12 Days of Christmas (1-5)!
APRIL color me seasonal
Print it out. Color it in. Hashtag it #colormeseasonal.
Sharpened your colored pencils? Buy my coloring book here.
Galette de rois aux pommes
I’m going to commit a blogging sin and reuse my header from last year. Hold onto your teeth! It’s galette de rois season! Even amongst the resolutions to drink soy milk and take tai chi, the galette de rois is the official mascot of the month of January in France, in celebration of epiphany. Every event, birthday party or gouter revolves around the puff pastry confection, enveloping a rich layer of dense almond cream and a lucky porcelain charm. Whoever bites into the charm is crowned king or queen for the day. As I like to say, the object is to win the crown and not get a crown, if you know what I mean.
I don’t condone comfort eating, but lately it’s been the only way to remedy the frightening events of the past few weeks in Paris. I’ve reverted to cooking in times of crisis. Concentrating on a few ingredients at hand takes my mind off the fear and back into the present. My galette de rois was no exception.
With an almond objection in our home (hello husband!), I swapped out the traditional filling with a homemade apple compote, warmed through with cinnamon and a splash of brandy. I didn’t have a porcelain charm hanging around my kitchen. My two options were either inserting a 5 centime coin or an almond. I took a risk and added the latter. Sure enough, there was no crowned king or queen this year. Someone ate the almond and didn’t complain. And I’m pretty sure it wasn’t me.
Galette de rois aux pommes
2 sheets all-butter puff pastry
2 cups apple compote, preferably homemade
1 vanilla bean
2 tablespoons brown sugar
2 tablespoons brandy
1/2 teaspoon cinnamon
1 egg, beaten
1 tablespoon cane sugar
1. Preheat oven to 350° F. Cut the vanilla bean in half lengthwise and scrape out the seeds using the side of the knife. Discard the pod. Mix together the compote, vanilla seeds, brown sugar, brandy and cinnamon until fully combined.
2. Roll out 1 puff pastry on a cookie sheet. Spread the compote mixture in the center of the puff pastry, creating a 2-inch border without compote around the circumference. If using a charm, press it into the compote. Brush the circumference of the pastry with the beaten egg. Cover the compote with the second puff pastry. Press the edges to fully enclose the filling. Using a paring knife, lightly score the top of the pastry with a geometric pattern and make several holes to help the steam escape while cooking. Brush the top with the remaining egg. Sprinkle with cane sugar. Bake for 30-40 minutes until the top is golden brown and the pastry feels crisp to the touch. Cool before serving.