Recent summer season fruit piled right into a dessert cup with a splash of crème de cassis makes a stunning strategy to finish a meal. Add some mint leaves, and you’ve got a classy and easy-to-prepare dish. You need to use no matter comfortable fruit is accessible. For instance, nectarines, contemporary figs, raspberries and blueberries, as proven within the photograph. Earlier this summer season I used cherries, blueberries and peaches, and gained applause.
Fruits d’été au cassis / Cup of summer season fruit with cassis
And now it is time for a confession. I meant to put up this recipe final week on my common schedule of each different Friday. However I am on vacation in Sète, within the south of France, the place the white sand seashores stretch for miles and life is simple – really easy I overlook it. As an alternative, the journey was a culinary journey because it allowed me to dabble in a wide range of dishes which can be particular to the area, largely involving seafood.
Sète, positioned southwest of Montpellier, about midway between Marseille and the Spanish border, is a significant Mediterranean fishing port. A canal bisects the town, which has the ocean on one facet and a big saltwater pool on the opposite. Merchandise ample within the metropolis’s nice markets embrace squid, mussels and oysters, and these all characteristic within the native delicacies.
Sète is probably most well-known for its so-called dishes teille setoise — a chunk of kurita squid bathed in a spicy tomato sauce and coated in a dough crust. The elements embrace turmeric and Frontignan, a candy wine produced in a village on the facet of the highway. I attempted this as soon as and must admit I am not an enormous fan, however the locals appear to find it irresistible. There are bakeries scattered round city that do not produce something anymore.
First prize for native delicacies – for my part – goes to piste de moules, which is served in small dishes at cocktail hour. My good friend Serge, a author who lives in Sète about six months a yr, makes a dynamite model. Mussels are opened over a scorching hearth, faraway from their shells and bathed for a number of hours in a marinade of olive oil, garlic and scorching pepper. He might need a secret ingredient or two however I am nonetheless ready for him to ship me the recipe. Watch this area.
The third native specialty I attempted was the stuffed scallops – not filled with the standard breadcrumbs and garlic however with sausage meat! I discovered the concept unusual, however was satisfied to attempt it by one other good friend who typically goes to Sète. Nicely, after tasting it I am much less satisfied…
All these dishes will be loved within the canalside bars and bistros that make Sète one of many extra colourful cities within the lovely south of France. Good-looking sailboats, fishing boats and kayaks float overhead as you elevate a glass of Frontignan and benefit from the sundown. On the weekend, there’s a showdown on the canal aboard a big gondola-like vessel, with every staff aiming to push the opposite staff members into the drink. It is all in enjoyable.
I’ll attempt to get again to my common schedule by posting one other recipe subsequent week. Within the meantime, attempt the fruit cup – seasonal, straightforward and scrumptious.