From Our Home To Yours, Happy Thanksgiving!

I thought I might share with you a few things I have done to get ready for Thanksgiving this year. I started planning my decorations, table, and menu, and it occurred to me that I was using many of my guiding principles. Want what you have, and use what you have. Simplicity is elegant, and incorporating “less is often more.” Mother Nature is astonishing and enduring beauty. Gratitude often follows thinking outside the box in surprising ways.

Vintage European Copper Milk Cans Are A Nice Welcome At The Front Door

Pretty Vineyard Leaves

I can’t remember a time when our vineyard and vineyard leaves have been prettier than this. The vineyard is a soothing golden hue overall, with a few grapevines displaying this reddish garnet color with subtle green veins. They were begging for a place at our Thanksgiving table.

I immersed and soaked them in water. Dried them, and flattened them with books to press them flat.

I wanted the leaves to stand out, so I used an ivory tablecloth, ivory napkins, and our ivory wedding china.

Picking up the subtle green veins in the leaves I repeated the subtle green color in my candlesticks. I used my beautifully etched wine glasses with vines and grape clusters, that further emphasize the grapevine theme and color. These wine glasses have been waiting up in the cupboard for just this occasion. The jeweled napkin holder matches the garnet color of the leaves and gold trim repeats the gold in the silverware and gold rim on the china. Small ivory votives add a touch of light and sparkle to the table.

My antique table is long and narrow, and it is always challenging to place candles, votives, flowers, plate settings and glassware together comfortable spaced. The grapevine leaves add amazing color and contrast and maybe a bit of surprise. I might add a few more on each end of the table.

Yes, the vineyard table is ready for Thanksgiving, but don’t forget how the Thanksgiving menu is really the star, and will be deliciously enjoyed in this setting.

A Vineyard Table Ready For Thanksgiving

I know you all are so talented in your decorating, menus, and tablescapes. I would love to hear from you what you have done for your Thanksgiving day!

Wishing you all a Thanksgiving full of love, gratitude, and deliciousness…Bonnie

A Sunny Lunch at Le Plongeoir, Nice

We flew into Nice, France, and stayed a few days. Recent articles on Nice had mentioned that Nice was experiencing a renaissance since covid. It has been about 15 years since we were here last, and the time was right for another visit. We stayed in Vieux Nice, home for 20,000 people, and now a UNESCO World Heritage Site. We ate well, strolled the famed Promenade des Anglais along the water, and took in the Monday brocante (flea) market.

A few days later we drove and stayed at the picturesque port and small town of Cassis, along the Côte d’Azur. Enough time for an evening dinner along the port, and to take in the Wednesday market there. A quick stop at Domaine du Paternel for wine tasting. This area is known for gorgeous white wines.

Above Cassis is the start of the Route des Crètes, one of the most scenic routes along the highest cliffs in France which allows to you view the coastline and out to the Mediterranean sea. Breathtaking!

Picturesque Cassis Port

Market Day at Place Richelme in Aix-en-Provence

On to Aix-en-Provence for a day and night. A vibrant university town with magnificent architecture and a grand wide boulevard called Cours Mirabeau. We had one of our most memorable and delicious lunches at Les Vielles Canailles at this tiny little restaurant, know for the talented chef and extensive wine list.

Hiking at the Gardon du Gorges, A UNESCO Biosphere

After almost a week in France, we rolled into our village around Uzès. So happy to be here again, to further explore our area, work on our little mas, and search for decorating treasures from brocantes and flea markets.

It is not all work, we have taken time out for market days, long lunches, and one day we hiked part of the Gardon du Gorges. It is an incredible gorge carved over time by the Gardon River. Steep cliffs, rushing river water, and natural landscape have earned this protected pristine gorge a UNESCO World Heritage Biosphere site.

My New Wall Sconce, Upper Left, for the Living Room

Sharing with you the vintage sconce I found for our salon, living room, stone wall. Small, delicate, a perfect size. It is French, and pre-World War II. It cleaned up beautifully, and adds a touch of elegance to our rustic room.

Our Neighbor’s Beautiful Stone House

It is beautiful here in the autumn. My neighbor’s vine-covered stone house is a site to relish in the fall.

Bon Appétit et Bon Weekend from France…Bonnie

Pumpkin Streusel Spice Cake Evokes Autumn In Every Bite

Pumpkin Streusel Spice Cake

Seen Online And Lovingly Adapted from MarketGrow, Anonymous Author

This is one of those versatile recipes that can easily be served for breakfast, an afternoon treat, or a surprise dessert. It is lightly spiced, moist, and reminds you of autumn in every delicious bite. Yields 9-12 servings, depending on how you cut your serving pieces. Enjoy!

Ingredients For The Cake:

1-1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 tsp. vanilla extract

1/2 cup sour cream or Greek yogurt

For The Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar

1 tsp. ground cinnamon

1/4 cup unsalted butter, cold and cubed

3/4 cup chopped walnuts (optional)

Instructions:

Preheat the oven: Preheat your oven to 350 F. degrees. Grease and flour an 8 x 8-inch baking pan or line it with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract and pumkin puree. Mix until well combined.

Add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.

Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped nuts (if using).

Assemble the cake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping generously over the cake batter.

Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. It the top starts to brown too quickly, cover the cake loosely with foil during the last 10 minutes of baking.

Cool and serve: Allow the coffee cake to cool in the pan for about 10 minutes before slicing or serving.

Enjoy this cake with your favorite cup of coffee or tea, or better yet serve it warm as a dessert accompanied by Trader Joe’s seasonal Pumpkin Ice Cream!

For Dessert, Serve Your Pumpkin Streusel Spice Cake With Pumpkin Ice Cream

Bon Appétit et Bon Weekend From France…Bonnie

Spiced Pumpkin Cheesecake Ready To Please

Perfect for fall menus, and perhaps a new dessert for your Thanksgiving gathering, this recipe combines the best of pumpkin pie and silky cheesecake in one delicious dessert. An added bonus is a tangy sour cream topping which suits perfectly the ginger, cinnamon, cardamon, and turmeric spices in the filling. Make it ahead and refrigerate it up to 3 days.

Spiced Pumpkin Cheesecake

Lovingly Adapted from Genevieve Ko, Published in The New York Times

Makes: 8-12 Servings

Ingredients for the Crust:

1/2 cup unsalted butter, melted and cooled, plus more for the pan

2-1/4 cups graham cracker crumbs (about 15 crackers)

3 Tbsp. granulated sugar

1 tsp. fine sea salt or table salt

Ingredients for the Filling:

1 (8-ounce) block cream cheese, softened

3/4 cup granulated sugar

1-1/2 tsp. ground ginger

3/4 tsp. ground cinnamon

1/4 tsp. ground cardamon

1/2 tsp. fine sea salt or table salt

1 (15-ounce) can pure pumpkin

2 tsp. brandy (optional)

2 large eggs, at room temperature

Ingredients for the Topping:

1/4 cup granulated sugar

1/4 tsp. ground turmeric

1-1/2 cups sour cream

Candied ginger, cut into thin slivers or pieces for garnish (optional)

Step 1

Make the crust: Heat the oven to 350 F. degrees. Butter a 9- or 9-1/2 inch deep-dish pie plate. Mix the crumbs, sugar, and salt in a large bowl (or pulse in a food processor if you have ground your own crumbs). Add the butter and mix (or pulse) until the mixture is well blended and feels like wet sand.

Step 2

Dump all of the crumbs into the pie plate and spread in an even layer. Firmly press against the sides, but not over the rim if there is one, to form a 1/4-inch thick edge. Firmly press the rest of the loose crumbs against the bottom. Bake until darker brown and dry and firm to the touch, 12 -15 minutes. Turn the oven heat down to 325 F. degrees.

Step 3

While the crust bakes, make the filling: Beat the cream cheese with an electric stand or hand mixer until there are no tiny cream-cheese lumps. Add the sugar, ginger, cinnamon, cardamon, and salt, and beat until very smooth, scraping the bowl if needed. Add the pumpkin and brandy (if using), and beat until fully incorporated, then beat in the eggs just until combined. You don’t want to beat the mixture too much once the eggs are added or your filling will balloon and then sink rather than bake evenly.

Step 4

Pour the filling into the crust (it’s OK if it is hot, warm, or cooled) and spread in an even layer. Bake until the edges are set, the entire top looks dry and the very center is just a bit jiggly, 45 to 50 minutes.

Step 5

After the cheesecake goes into the oven, make the topping: Mix the sugar and turmeric in a medium bowl, breaking up any clumps. Add the sour cream and stir gently until evenly tinted gold. Let sit at room temperature until ready to use.

Step 6

Carefully spread the topping over the hot baked filling in an even layer. Return to the oven and bake for 5 minutes. Cool completely on a wire rack, then refrigerate uncovered until cold, at least 2 hours and up to 3 days. (Cover loosely with plastic wrap after 2 hours if you plan to chill it longer.)

Step 7

When ready to serve, decorate the top with candied ginger (optional). Chilled cheesecake is easier to slice with a warm knife run under hot water, and cleaned with a paper towel or kitchen towel after each piece. Enjoy!

Spiced Pumpkin Cheesecake for Everyone

Bon Appétit et Bon Weekend…Bonnie

These Lasagna Roll-Ups Make For A Very Inviting Dinner Presentation

Fall has been a very busy time for me, getting over a bout of Covid, out-of-town family and friends visiting, organizing the harvest and harvest lunch, prepping the garden before winter, and ushering in all the things I love about fall. One of those things is exploring new recipes with pumpkin.

You might say I have “pumpkinmania.” I love cooking and baking with pumpkin because it has such a versatile savory to sweet span for recipes. Each year there seems to be more and more innovative ways to use pumpkin in recipes for its luscious fall flavor and smooth texture. In the next couple of weeks, I am going to share with you a series of pumpkin recipes, that I know you will want to try too.

The first one is Pumpkin-Spinach Lasagna Roll-Ups. I consider this elegant recipe worthy for a special occasion dinner. In fact, I served it for my visiting sister-in-law’s birthday celebration. It has a sauce on the bottom of your baking pan, and one on the top, covering your filled roll ups.

I love recipes that take you “out of the box” in your thinking and put a twist on something classic, in this case, classic lasagna. This recipe has several steps, as in lasagna, so make it easy on yourself by making it ahead of time, and even freezing it until you need it. Thaw it out before baking, and pop it in the oven to bake.

This recipe calls for making the roll-ups in a cast iron skillet or oven-safe skillet and baking it immediately. Because I knew I wanted to freeze the roll-ups, I made it in a rectangular baking dish, froze it for later (leaving out the last step of sprinkling grated mozzarella over the top until the day of baking) and then baked it following the recipe directions.

First Row of Spinach-Lasagna Roll-Ups In The Baking Pan

Pumpkin-Spinach Lasagna Roll-Ups

By Inés Anguiano Featured in Bon Appétit, September 2024

Noodles and Filling:

1 lb. dried lasagna noodles

1-1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

2 large eggs

8 oz. fresh ricotta (about 1 cup)

1 oz. Parmesan, finely grated (about 1/2 cup)

1 cup finely chopped baby spinach (about 2.5 ounces)

1 tsp. freshly ground pepper

1 tsp. garlic powder

Sauce and Assembly:

1 Tbsp. plus 1-1/2 tsp. extra virgin olive oil

2 medium shallots, finely chopped

4 garlic cloves, finely chopped

2 Tbsp. finely chopped thyme, plus leaves for serving

1-15 oz. can unsweetened pumpkin purée (such as Libby’s)

1 cup heavy cream

1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt

1 tsp. dried oregano

1/2 tsp. freshly ground nutmeg

1 tsp. freshly ground pepper, plus more

2 oz. Parmesan, finely grated (about 1 cup)

4 oz. low-moisture mozzarella coarsely grated (about 1 cup)

Noodles and Filling Directions:

Place a rack in the middle of the oven; preheat to 375 F. degrees. Cook lasagna noodles in a large pot of boiling generously salted water, stirring often to prevent sticking, until al dente, about 5 minutes. Drain and rinse under cold running water, separating noodles. Lay out in a single layer on a baking sheet, patting dry as needed; set aside.

Mix eggs. ricotta, Parmesan, spinach, pepper, garlic powder, and remaining 1-1/2 tsp Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl until smooth and no visible streaks of egg remain; set aside.

Sauce and Assembly Directions:

Heat oil in a large cast-iron or oven proof stainless-steel skillet on medium. Add shallots and cook, stirring often, until softened and translucent, about 5 minutes. Add garlic and 2 Tbsp. thyme and cook, stirring often, until fragrant, about 1 minute. Add pumpkin purée and cook, stirring occasionally, until darkened to a deep orange, about 5 minutes. Add cream, salt, oregano, nutmeg, 1 tsp. pepper, and 1 cup water and stir until smooth. Add Parmesan and cook, stirring occasionally, until cheese is melted and sauce has thickened slightly, about 2 minutes. Remove from heat and transfer 1-1/2 cups to a small bowl; set aside.

Leave remaining sauce in skillet, if using the cast-iron bake immediately method. If using the bake later method, pour the remaining sauce into the bottom of your baking dish.

Working one at a time, spoon 1 heaping Tbsp. reserved ricotta mixture onto each noodle and spread evenly from end to end. Tightly roll up noodles. Arrange lasagna rolls, seam side down, in your cast-iron pan or baking dish. For the cast-iron method, start from the center and working in a circle toward edges to create a spiral. For the baking dish method, arramge roll-ups in neat rows.

Top pan or dish with reserved sauce; scatter mozzarella over. Bake until cheese is deep golden brown, 33-38 minutes, and roll-ups are heated thoroughly. Let lasagna cool slightly. Top with thyme leaves and season with more pepper to serve. Recipe makes 4-6 servings (I think it makes 8 servings). Enjoy!

Roll-Ups with Added Top Sauce Ready for the Freezer

Old World Window Mirror Perfect for a Covered Outdoor Patio

“MON PETIT CHOU” CORNER

Old World Window Mirror for sale, $125.00. The frame is sandblasted. Adds a dash of interest for a covered outdoor area. Could be stained or painted to suit your style and décor. If interested, please email or call Bonnie at (760) 402-7600.

Bon Appétit et Bon Weekend…Bonnie

It looks like we are going to have a good harvest this year at Domaine de Manion. This will be our 18th vintage. The weather cooperated this year which is a huge factor in a good vintage. The grape clusters have turned inky black in color. The brix (sugar percentage) of the grapes is over 20, and heading towards 23 or 24%, the range where we like to harvest. The yield looks good, maybe above average, but really can’t guesstimate how many pounds. We will have to wait until harvest.

Last year, if you recall, we had to drop all of the fruit. There was no vintage 2023. We are grateful to see the vineyard bounce back with a good grape crop. We don’t take anything for granted when it comes to our vineyard, and recognize each year is different, and what makes each vintage so different.

Bon Appétit et Bon Weekend…Bonnie

A Dahlia Sentry Watches Over Vintage Water Cans

Just like that, exciting August summer rolled into reflective September fall and we have fall fortune to look forward to. What is your fall fortune? An abundance of vegetables from the garden. Savory new recipes using figs, root vegetables, persimmons, pumpkins, and squash. Beautiful jeweled golden, amber, and rust colors to wear and decorate your home. A subtle intensity change in sunlight. A tarte tatin baking in the oven. Your first sip of warm spiced cider. Crunching of leaves on your morning walk.

Take advantage of all the simple everyday riches that make up your fall. Fall is here, but for a few short weeks, and then gone for another year. That is one of the reasons that makes it so special.

Bon Appétit et Bon Weekend…Bonnie

Last Days of August at Domaine de Manion

“Let us be grateful to the people who make us happy. They are the charming gardeners who make our souls blossom.” —Marcel Proust*

That is the way I feel about all of you! I love sharing ideas, recipes, philosophy, tips, travel, styling, in other words, a “Taste of French Country Living” to live by, no matter where you are. A few pillars of this life is simplicity, awareness of living in the present, and embracing everyday simple richness.

I hope you all had a marvelous summer, full of excitement and everything you like to do with family and friends!

This is a post from a few years ago, I love as summer ends, to pause and be grateful and thankful for those in our lives, and especially to all of you. Merci!

Bon Appétit et Bon Weekend…Bonnie

*Marcel Proust was a French author, literary critic, and essayist who is considered by critics and writers to be one of the most influential authors of the 20th century. He was born July 10, 1871, and died on November 18, 1922.