Ina Garten’s Lemon Poppy Seed Cake

January is a time of hope and renewal. The year is young, filled with possibility. Make intentions, not resolutions, as resolutions require will power and often dissipate before you know it. Intentions are mighty seeds you sow out into the universe and let manifest, often returning back to you in a much grander way than you could ever imagine. Allow time for making your intentions, write them down, and look at them regularly.

Fireside conversations, reading, pouring over seed catalogs, and contemplating are perfect now. Brew a pot of tea, or make hot chocolate, and create a simple treat for yourself or share with a cherished companion.

A great time to think outside of your box and comfort zone. Wear something different from your closet or jewelry box, you don’t normally wear. Try and do one thing creative every day. Go “dry” on something for a month.

The garden is dormant and put to bed. It is a great time of year to see the structure of your garden, what you like, and what you might change. Plan that change. The winter sun is warming, and it is peaceful.

In the kitchen, citrus is in season, sweet, and colorful. Citrus is an acid. It adds brightness, and acid is one of the key foundations of cooking. Use citrus in salads, cakes, breads, marinades, tarts, as a juice, or snack. Good for you, and rich in Vitamin C. The citrus family generally includes citron, grapefruit, kumquat, lemon, lime, orange, pomelo, tangerine, and a few others. If you are able to grow citrus in your garden, it is a treat.

I recently made Ina Garten’s Lemon Poppy Seed Cake from her Make it Ahead Cookbook. This recipe is moist, flavorful, and calls for Meyer Lemons which are sweeter than traditional Eureka lemons. Natural lemon flavor is repeated in the body of the cake, as a syrup spooned over the finished cooled cake, and finally in the lemon glaze. My Recipe Notes & Loving Adaptations: Plan ahead, this recipe calls for soaking the poppy seeds in buttermilk for at least two hours first. My suggestion for the lemon syrup is to make tiny toothpick holes around the top of the cake, so the syrup will be able to soak in more. The tiny holes will be covered by the final lemon glaze. With a bundt cake pan, using the Pam for Baking with Flour, is a lifesaver and ensures your cake comes out easily from the pan with no heartaches.

Another great recipe using citrus is Sunset’s Spinach and Persimmon Salad. Remembering this salad was prompted by a dear friend recently giving me a jar of her homemade Orange Marmalade. The dressing is so simple, so fresh, using 1/4 cup rice vinegar, a couple tablespoons of orange marmalade, 1 teaspoon of sesame oil, salt, and pepper to taste. Whisk together, and toss over fresh baby spinach greens, with sliced fresh persimmons and glazed pecans. It is delicious. My Recipe Notes & Loving Adaptations: This recipe is very adaptable to many substitutions. I didn’t have fresh persimmons, but I had dried persimmons from a farmers market in my pantry, and they were wonderful in the salad. You can use sweet segmented tangerines, ruby red grapefruit segments, or chopped pears in place of the persimmons. Another idea is to use other mixed winter greens, leave in or take out the pecans, and add fresh goat cheese.

This past fall, I mentioned I was more of recipe seeker, than a recipe developer. There is a story behind this Spinach and Persimmon Salad. I found it originally in the November 2008, Sunset magazine and saved it, when Sunset published their “Favorite Thanksgiving Recipes” broken down by categories. Sunset’s reader services department, their past and present food staff, and a special group of subscribers made up this highly elite foodie group, who were then called the Sunset Cooking Club. Believe it or not, these 20 friends met for a potluck meal made from the recipe pages of each current Sunset magazine every month for more than 25 years. That is more than 3,600 Sunset pooled recipes to whittle down for their 2008 “Favorite Thanksgiving Recipes.” This Spinach and Persimmon Salad recipe was classified as “Most Refreshing Bite” and originally dates back to a 2003 Sunset issue. This salad is seasonal through the winter, well after the holidays with lively citrus being in season. Once again, “simple is elegant!”

Winter Salad with Fresh Pear and Goat Cheese

What favorite activities do you like to do in January? What starts your year for you?

Happy Holidays to You!

Warm Season Greetings and Happy Holidays to You!

I wish for you blissful and relaxing holidays! I hope that your year has been filled with comfy “cocooning,” maybe some organizing, maybe some new projects, and maybe some new beginnings. One must really look for all the good that has come out of this unprecedented pandemic year.

Recently, I remembered a quote from the great 13th century soul-searching Persian poet, Rumi, who is currently the most popular poet in the United States. This is a very powerful quote that just might help you reflect on this past year in more depth.

“If you are irritated by every rub, how will you be polished.” —Rumi

An easy way to focus on this and gain clarity is jot down: 1) all that you accomplished this year—you might be surprised, 2) all the good and bad things that happened to you and how you dealt with it, 3) decisions that you would never have made, 4) list what you learned about yourself, 5) what become irrelevant and eliminated in your life, and most importantly 6) how do you want to live your life moving forward.

Lastly, as 2020 closes, I want to mention how grateful and thankful I am to all of my friends, family, and loyal readers of this blog! I love hearing your feedback, comments, and kind words. We are all connected. My hope is that you continue to be inspired and “wowed” with all that I share with you at Domaine de Manion. Merci beaucoup!

I wish for you patience, panache, and polish moving forward into 2021, and beyond……Bonnie

Happy Holidays to You!

A Chocolate Slice of Heaven

A Chocolate Lover’s Dream Cake! This is a perfect chocolate cake for the holidays. It is dense, dreamy, and dramatic! Reminiscent of European desserts, it is sweet, but not too sweet, and the rich elegant chocolate flavor is first and foremost. It is a very rich cake, so dainty slices go a long way, especially if you are serving additional desserts for your occasion.

Springform Pan Ready for the Oven

I originally blogged about this recipe back in 2010, Jim Dodge Chocolate Pecan Cake. I hadn’t made it for a couple of years, but remembered how delicious and easy it was to make. The original recipe has an optional 1/3 cup bourbon in it. Being bold this year I replaced the optional bourbon with 1/3 cup Grand Marnier, and added moist, sweet, dried orange slices as a finished top garnish. Wow! Another option you could try is replacing the 1/3 cup bourbon, with a teaspoon of dried Espresso coffee granules and 1/3 cup Kuhlúa.

Ready to Serve

Obviously, the chocolate in this recipe is very important. Use the best baking chocolate and unsweetened cocoa powder you can find. I used Guittard semi-sweet chocolate and Ghiradelli premium unsweetened cocoa powder for the body of the cake, and Guittard bittersweet chocolate for the glaze. You might be surprised to know that there is no flour in this recipe. Toasted pecans finely ground with a food processor replace the need for flour. Another surprise is the cake is immersed in a simmering water bath while baking. Enjoy!

Jim Dodge Chocolate Pecan Cake Recipe

Recipe Notes: The original recipe calls for coarsely chopped toasted pecans, but it is best to use a food processor to finely grind your pecans. You can add bourbon, Grand Marnier, and Kuhlúa as an option, or leave out entirely. Allow time to leave your cake in the springform pan overnight, after baking and before placing on your serving plate. Serve your cake at room temperature for optimum flavor.

Do you have a holiday dessert that is your family’s favorite? If you make this Jim Dodge Chocolate Pecan Cake, please comment and share!

Domaine de Manion, Fall 2020

Fall is the busiest time for us at Domaine de Manion, with our grapes ripening, the vineyard harvest, bottling of last year’s vintage, and wine making. It is easy to look up from it all, catch our breath, and realize the holidays are upon us.

Before the year ends I want to share with you a short video by talented Ian Lococo, of our Domaine de Manion Grape Harvest 2020. Our grape harvest 2020 was a record 1,150 pounds of beautiful fruit this year. Believe me, it wasn’t always like this, we have had good years and heartbreaking years. Luckily the good years are more common, and the norm for us now. The fruits of our labor reward us with great wine. We are forever grateful for our friends and family, who enthusiastically and tirelessly help us each year.

I think this a lot, and am very aware that we are only guardians of this land, this property, this vineyard, the beauty, and with that we are most thankful and grateful for the joy and happiness it gives us. I once heard a French vignernon and winemaker say the same thing to a group of us visiting his vineyard and winery, and my mouth dropped open.

Domaine de Manion Harvest 2020

A Comfy Wingback Chair, A Dozing Kitty, An Inviting Candle

As we begin the month of December in this crazy pandemic year, and amidst the holiday season, my gift to you is “find your own little” or put another way, “find your own simple.” It is the greatest gift I can whole-heartedly give you, one of the best gifts you can easily give yourself which might dramatically change your life, and if you let it— it can last a lifetime! Find your own simple, it is around you each and every day. You just need to recognize it, and be mindful of it.

In the October 2020 Victoria magazine issue, there is a beautiful article on the legendary illustrator N.C. Wyeth’s home in Pennsylvania’s breathtaking wooded Brandywine River Valley. Actually, it is an article on both N.C. and his also famous artist son, Andrew, Wyeth—their homes, studios, and neighboring Kuerner farm. Today these properties have been thankfully restored and are now protected as part of the Brandywine River Museum of Art complex through the concerted efforts of the Brandywine Conservancy. Reading the article and enjoying the photos, it is quite clear that N.C. and his family enjoyed simplicity above all, and a life of comfort over pretense. His quote really resonated with me, and is powerful.

A Wise N.C. Wyeth

A couple of months ago I posted Follow the French, writing about the same message. I think the French have the ability to live this way naturally, because it is ingrained in their culture, and their DNA. It is such an important gift and message, and interesting how it can be said in so many ways with the same meaning.

One of the silver linings in this unusual pandemic year, is the fact that we all have experienced a unique social and cultural filtering which has trickled down and changed our everyday lives. We started baking more, got into organizing and enhancing our homes, spending more time with our families, traveling less, and appreciating the “little” things in our everyday lives that bring us joy.

Finding the “little” in your life is your journey, and honestly, maybe some of you have already found it. What is my “little” is not the same as your “little,” but I think you will begin to recognize your “littles.” Making a difference in someone’s life, starting from a small loving gesture becomes great. Tapping into an “ah ha” moment and building from there can be greatness. Appreciating nature and wildlife in our own garden can morph into a beautiful and caring community.

Remember Sarah Ban Breathnach’s wildly popular book, Simple Abundance from 1995, and now there is an updated version. It might still be on your bookshelf. Her book and message is full of “little” suggestions to get reacquainted with, and she suggests “Joyful Simplicities” for each month to carry you throughout the year.

This is my gift to you, start with the “little” things that bring you joy, and watch what happens.

Susan Herrmann Loomis’ French Farmhouse Cookbook, Lentil Recipe

There might be two kinds of people in this world, those who absolutely love all kinds of beans, and those who avoid them at all costs. If you are one of the former group, you need to know about Rancho Gordo Beans, a Napa, California based bean purveyor who specializes in growing and selling heirloom beans, legume, herbs, spices, and products from all over the world. In fact, there is such a cult following for Rancho Gordo beans they offer a “bean club,” like a wine club, which sends you quarterly a variety of special dried beans and recipes to try. I waited a year to get on the “bean club” and had to jump at joining when they emailed me, before my window to join closed. In my first shipment in November, I received “Super Lucky 2021 Black Eyed Peas” for New Year’s Day, Cassoulet beans to make Authentic Cassoulet Bean Soup, a Crimson Popping Popcorn—a rare and wonderful popcorn, and many others.

Spices at Cahors, France Market

One of the first things I wanted to try from Rancho Gordo, was their French Green Lentils, grown in California, but very similar to the famous French green lentil from Le Puy, Auvergne-Rhône Alpes area of France. French Le Puy lentils are thought to have gastronomic qualities that are attributed to this very specific terroir and the area’s predominant volcanic soil. Consequently, Le Puy lentils have a a very desirable distinctive, peppery, flinty taste, and keep their shape after cooking. When I am France, I look for the Le Puy dry lentils at the outdoor markets because they are so tasty, and easy to transport home.

Not only do lentils taste great, they are good for you, full of protein, some vitamin B, carbohydrates, fats, and minerals. Lentils are versatile and can be used in salads, made into soups, as a bed for grilled salmon, mixed with really great sausages, and much more.

Susan Herrmann Loomis has a nice recipe for Simple Country Lentils in her 1996 cookbook, French Farmhouse Cookbook. It has a wealth of French Country recipes to drool over, and she divides her book by interesting components of French eating such as The Farmyard, The Pasture, The Sea, The Breadoven, etc.

Simple Country Lentils

Lovingly Adapted from Susan Herrmann Loomis, French Farmhouse Cookbook

Ingredients:

1 pound small green lentils (preferably from Le Puy or Rancho Gordo), 1 tablespoon olive oil, 1 medium carrot peeled and diced, 1 celery stalk diced, 1 small onion peeled and diced, 4 ounces slab bacon-rind removed-cut into 1/4” pieces, 2 cups dry white wine, 2 bay leaves, 4 to 5 sprigs of fresh thyme or 1/4 teaspoon dried leaves, 2 cups water, sea salt, freshly ground black pepper.

Directions:
1) Rinse the lentils under cold running water, and set them aside to drain. Look for and remove anything foreign from the lentils.

2) Combine the oil, carrot, celery, onion, and slab bacon in a large heavy skillet. Stir so the oil thoroughly coats the ingredients, and cook over medium-high heat, stirring frequently, until the onions begin to turn translucent and the bacon is browned, 5 to 7 minutes. Add the wine and the herbs, and cook until the wine is reduced by half, 5 to 8 minutes.

3) Add the lentils and the water. Stir, cover, reduce the heat so the lentils are simmering gently, and cook for about 20 minutes. Season with salt and pepper to taste, and continue cooking shaking the skillet occasionally so the lentils cook evenly and testing them for doneness, until they are tender but still have plenty of texture, 10 to 20 minutes. Serve immediately. Makes 6 servings. Enjoy!

This year the holidays might mean even more, as we cope with less family and friends gathering socially, less hoopla, but possibly more meaning, peace, happiness, and gratitude. Here are five heavenly holiday menu tips to easily heighten your intimate holiday gatherings.

Find at Costco, Recipe on the Package

1) Add Seafood as a Starter. Adding a special seafood, such as lobster chowder, grilled mussels, oysters, or crab, set the mood and excitement for your holiday menu. Dear friends told me about this one, Phillips Premium Lump Crab, found at Costco. Listed on the container is a great crab cake recipe.

Shirley Phillips’ Crab Cakes

Ingredients: 1 lb. Phillips Crab Meat, 1 egg, 2 tsp. Worcestershire sauce, 1/4 tsp. dry mustard, 2 Tbsp. mayonnaise, 1 tsp. lemon juice, 1 Tbsp. mustard, 1 Tbsp. melted butter, 1 tsp. parsley flakes, 1/2 cup bread crumbs, 1 tsp. Phillips Seafood Seasoning (or Old Bay Seafood Seasoning).

Directions: Combine all ingredients except crab meat, mix well. Fold in crab meat. Shape into cakes. Pan fry until golden brown or bake at 375 F. degrees for 12-15 minutes or until internal temperature reaches 165 F. degrees.

This recipe makes 4-6 crab cakes for a first course, or shape into smaller meatball-size crab cakes for appetizers. Serve with champagne or a sparkling wine.

Celery Root, Ugly on the Outside, Beautiful on the Inside

2) Exchange Potato Dishes with Celery Root. Celery Root has a rich, nutty elegant flavor, which can be puréed, sautéed, or sliced. It is a bit of a chore to scrub, trim top and bottom, and peel skin with a vegetable peeler, but once done, it’s fIavor rewards. I like to use it in winter soups, or as a rich substitute for decadent mashed potatoes. Celery root is fabulous solo, but there is an alchemy when combining celery root and potatoes in your favorite recipe, use a 2 part celery root to 1 part potato ratio, or whatever ratio you prefer.

Celery Root Purée, Lovingly Adapted from Ian Knauer’s The Farm: Rustic Recipes for a Year of Incredible Food

Ingredients: 3 lb. celery root, peeled and cut into 1/2” cubes (8 cups), 4 small cloves garlic peeled, 1 cup heavy cream, 1/2 cup unsalted butter, celery root or sage leaves (optional).

Directions: 1) In a large saucepan combine celery root, garlic, and 2 tsp. kosher salt. Add enough water to cover. Bring to boiling. Reduce heat; simmer, covered for 12 to 15 minutes, or until very tender; drain. 2) Purée mixture with the cream and butter in a food processor until smooth. Season to taste with additional salt and some pepper. If desired, top with additional butter and celery root or chopped sage leaves before serving. Makes 8 servings.

Seasonal Wild Rice at Chino Farm’s Pop-Up Store

3) Wow with Wild Rice. It is not always easy to find real wild rice. Chino Farm carries it for the holidays in their pop-up shop from a special Minnesota source. Wild Rice can be served warm or cold, but be sure and add some goodies such as dried cranberries, halved grapes, nuts, pomegranate seeds, or a hint of citrus.

Wild Rice Salad, Lovingly Adapted from The Cypress Hill Farms Cookbook by Marilyn Dronenburg and Ann Mellander

Ingredients: 1 cup wild rice, 5-1/2 cups chicken broth, 1 cup golden raisins, 1 cup pecan halves toasted, zest from 1 large orange, 4 green onions thinly sliced, 1/3 cup orange juice, 1/4 cup olive oil, salt and pepper to taste.

Directions: Place rice in a strainer and rinse well. In a heavy saucepan bring rice and broth to a boil. Adjust to a simmer and cook for 30-45 minutes, partially covered. Check after 30 minutes. Rice should not be too hard, not too soft. Drain and transfer to a bowl. Add remaining ingredients and toss. Add salt and pepper to taste. Serves 4.

Select Special Cheese

4) Cut The Cheese. Create a very special cheese board for your occasion, to be served before dessert. No need for crackers, just very special cheese. Start by selecting one blue, one soft, one hard. Remember, never cut the nose off the cheese, cut from the sides. Source cheese shops like Venissimo, grocery stores like Cardiff Seaside Market, or cheese makers like Cowgirl Creamery

A Burgundy Sparkling Wine is a Treat

5) Drink Something Special. It might be something new, or it might be a tradition. It could be an apéritif such as French Lillet, a traditional champagne, a new cocktail from David Lebovitz’s book Drinking French , or simply a refreshing Burgundy sparkling wine. Why not try a great Napa Sauvignon Blanc from Saint Supery or Spottswoode winery. The point is to enjoy this drink, and the present special moments.

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I am grateful, and thank you for all of your generous comments and kind words always!

Driveway and Sign for Domaine Tempier

My husband, John, and I visited Domaine Tempier winery on a stunning spring day in May of 2015. It seemed a bit surreal to be walking down the tree-lined driveway and to be on this hallowed ground making our way up to the tasting room. I had read so much about the story of Lucien and Lulu Peyraud, who founded Domaine Tempier, after Lulu’s father gave the young couple this property as a wedding gift.

With a lot of hard work, the exceptional vineyard terroir, the beautiful wines, and seven children later, the legendary life of Lucien and Lulu Peyraud grew and grew. Lulu was not only a mother, but a wine ambassador and marketed Domaine Tempier wines traveling extensively. Her cooking became legendary, pairing the simple gastronomic Provence flavors and foods found at her local markets, which perfectly complemented their wines. The Peyraud’s often hosted, cooked, and feasted with culinary royalty and friends such as Richard Olney, Alice Waters, Fanny Singer (Alice Waters’ daughter), David Tanis, and many more. For an up close look at Lulu’s kitchen and sharing of some of her recipes, David Tanis wrote a beautiful article for Saveur for their special France Issue, May 2016.

A young Kermit Lynch, in the 1970’s, out of Berkley began importing wines from small family wineries in France, also became a lifelong friend and ambassador of Domaine Tempier wines. Today, Domaine Tempier rosé is the gold standard for rosé in Provence, and also their Mourvèdre driven reds.

John Amongst One of Domaine Tempier Vineyards

When we visited Domaine Tempier in 2015, Lulu Peyraud was 97 years old. We certainly did not see or visit with her, but her presence was felt. Last month, on October 7, 2020, the world lost Lulu at 102 years young, just shy of her 103rd birthday. Her passing was felt all over the world, and you can read more about remembering her, and her life in The Washington Post and The New York Times.

I have always looked up to Lulu Peyraud, because of a similar heartfelt passion and connection with Provence, the wines, the food, the “joie de vivre,” celebrating the simple everyday life. How incredible to experience that much life over time, as well as the unfolding of so many generations of your family. She had recently become a great, great grandmother.

It is also Lulu’s story, her authentic self, humor, and sharing at the table, how one woman could make such a difference in this world, one dish and one glass of wine at a time. She is a shining example, that each and everyone of us is unique, have so much to offer the world, and can make a difference in the world.

Richard Olney Insisted Lulu Write Down Her Recipes

Richard Olney was an American expat neighbor who lived nearby Domaine Tempier, in a run down cottage, and did not drive. The Peyraud’s would gladly pick him up and return him home after their get togethers. Richard Olney was the author of eight books on French cooking, and was also the Chief Consultant to the Time-Life Good Cook series. The friendship he had with the Peyraud’s was special, and because of him, Lulu Peyraud shared her recipes with the world. You can find Lulu Peyraud’s cookbook on amazon.

Every time I have a glass of Domaine Tempier, or a bit of olive tapenade, or a slice of onion tart, I will certainly think of Lulu Peyraud, a life well-lived, and all that she shared with the world. Salut!