Happy Crêpes Suzette Day!

Ah, national food holidays. How else would we know that we're craving hamburgers unless we can be reminded that May is National Hamburger Month. Well, today, May 6, just so happens to be National Crêpes Suzette Day and International No Diet Day as well. We're pretty sure that means that you're owed some serious indulging and the more French your treat, the better. 

Crêpes Suzette are a delightful way to feed your sweet tooth consisting of (you guessed it) a crêpe served with Beurre Suzette, which is a heavenly sauce made from butter, caramelized sugar, orange juice and zest, and a flambéed orange liqueur. They're not just good, they're plate-licking good. 

If you feel like trying your hand at whipping up a batch for dessert (or even for dinner), try this recipe for Crêpes Suzette au Beurre d'Orange from Food Network. 

Ingredients

13 1/2 ounces all-purpose flour

1 large pinch salt

1 3/4 cups milk, plus 1 3/4 cups

4 eggs

10 ounces unsalted butter, melted

Orange butter, recipe follows

Zest, recipe follows

Directions

In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that order. Whisk vigorously by hand until it is the consistency of heavy cream. Break eggs and fold them in with a whisk. Add the remaining 1 3/4 cups of the milk to the melted butter and pour into the mixture. Continue mixing the batter until it becomes shiny and smooth. Finally sieve the batter to get rid of any lumps. Leave to rest for 2 to 3 hours.

Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and keep aside in a warm place.

Orange Butter:

18 ounces unsalted butter

12 ounces caster sugar

12 oranges, juiced

1 lemon, juiced

1 big splash Grand Marnier

Melt the butter in a big saucepan on a high heat. Add the sugar and cook for about 10 minutes until it caramelizes. It should be a golden color.

Combine the lemon with the orange juice and pour it in when the caramel is bubbling. Be careful not to burn the butter or yourself. Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce. Finally mix with an electric hand-mixer to ensure that the butter is fully integrated.

Fold the crepes in 4 and put them into a deep frying pan. Spoon in enough orange butter to barely cover them and, on a high heat, reduce the liquid, turning the crepes over to make sure that they absorb the orange butter.

To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest.

Zest:

3 oranges

4 teaspoons syrup (made by boiling 1 cup sugar and 3/4 cup water in a small saucepan)

Peel the zest from the oranges and cut it very thinly. Blanch in boiling water 3 times and drain it to remove the bitterness. Put the zests in a saucepan with the syrup. Simmer over low heat for 20 minutes

However, If you don't feel like going to all that trouble just to get your sugar fix, we can help. Even though we don't have Crêpe Suzette on our Dessert Menu at this time, we do have plenty of other delectable indulgences that can certainly help you swear off that diet, even if just for today! 

Have a happy National Crêpes Suzette Day and International No Diet Day!

Make Way for Spring Flavors

With the rain today, we're hoping the Spring thaw is just around corner. Thankfully, alongside the weather warm-up also comes a palate warm-up as some of our favorite flavors get ready to return for the season.

If you're like most, when you think about the tastes of Spring, you're probably thinking strawberries and asparagus. However, the flavors and essences of Spring are too broad to be limited to so few foods.

Along with strawberries and asparagus, we're craving the bright notes of fresh carrots, new potatoes, eggs, and cool Spring greens that complement stew and salad alike to perfection. Braised lamb, flatbreads, goat cheese, and green beans blooming right alongside the tulips!

Whether you're whipping up a savory Asparagus & Goat Cheese Tartlet or a fresh Strawberry Rhubarb Pie, make sure you're taking in the full bounty of the flavors of the season. Paired with the perfect Spring Wine and you've got yourself quite the experience!

With all of these cravings, it's needless to say we're excited and ready to embrace the end of Winter around here.

What are you most excited about for Spring?

Bûche de Noël

REPOST - This post originally appeared last holiday season. 

The Bûche de Noël, or Yule Log, is a traditional French treat that is served at Christmastime. As you can see, the sweet interpretation of the Yule Log is taken quite literally, in that it is baked and decorated to look specifically like a log for the fire.

Dating back to ancient festivals, the Yule Log tradition was handed down from the ancient fire-festival of the Winter Solstice. Nowadays, the Bûche de Noël is a holiday treat that is eagerly awaited all year by Francophiles.

Grab a Bûche de Noël at a local French bakery or even create your own to share at your holiday celebrations. One of the most comprehensive recipes we've found comes from Saveur, and it does require some time, patience, and baking ability. However, we can't think of a more perfect gift for the foodies in your life!

SAVEUR's Bûche de Noël
Serves 8

The edible Yule log became popular on French tables in the early part of the 1900s, when Christmas became more of a secular holiday. This recipe was inspired by the celebrated Paris pastry shop Ladurée.

FOR THE ICING:
12 oz. semisweet chocolate
8 tbsp. unsalted butter
2⁄3 cup heavy cream

FOR THE MERINGUE:
10 tbsp. sugar
2 large egg whites
2 pinches cream of tartar
Pinch salt
1⁄2 tsp. vanilla extract
1⁄4 cup cocoa powder
1⁄2 cup confectioners' sugar

FOR THE ROULADE:
2 tbsp. softened butter
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
7 egg whites
2 tbsp. sugar
2 tbsp. dark rum

FOR THE FILLING:
4 oz. semisweet chocolate
6 tbsp. sugar
3 egg yolks
12 tbsp. unsalted butter

1. For the icing: Melt chocolate and butter in the top of a double boiler set over simmering water over medium-low heat, whisking often. Remove from heat and gradually whisk in cream. Transfer to a medium bowl and set aside at room temperature, stirring occasionally, until icing thickens, about 4 hours. (Don't refrigerate; it makes icing hard to spread.)

2. For the meringue: Preheat oven to 200°. Combine sugar and 1/4 cup water in a small saucepan, cover, and bring to a boil over medium-high heat, swirling pan several times until sugar has dissolved, 1–2 minutes. Uncover pan and continue to boil until syrup reaches softball stage or 236° on a candy thermometer, about 4 minutes more. Put egg whites in the bowl of a standing mixer fitted with a whisk and beat on medium speed until frothy, then add cream of tartar and salt. Gradually increase speed to high and beat until soft peaks form, about 30 seconds. Slowly pour in sugar syrup while continuing to beat until whites cool to room temperature and become thick and shiny, about 10 minutes. Stir in vanilla. Use a rubber spatula to transfer meringue to a pastry bag fitted with a 1/4" plain pastry tip. To make meringue mushrooms, hold pastry tip perpendicular to a parchment paper-lined baking sheet and pipe meringue into the shapes of mushroom caps and stems of various sizes, then set aside for 5 minutes. Lightly moisten a fingertip in cold water and smooth out any "tails" left behind on mushroom caps. Bake meringues for 1 1/2 hours. Turn off oven and allow meringues to rest in oven until dry and crisp, about 1 hour. Bore a small, shallow hole in center of underside of each mushroom cap with the tip of a paring knife. "Glue" stems to caps by dipping tips of stems into icing, then sticking into holes in caps. Sift a little cocoa powder on tops of caps. Meringues can be stored in an airtight container at room temperature for several days.

3. For the roulade: Preheat oven to 375°. Line a 16 1/2" × 12" heavy baking pan with buttered parchment paper, cut large enough to hang over sides of the pan by about 1". Put chocolate in a large mixing bowl and set aside. Bring cream just to a boil in a saucepan over medium heat, then pour over chocolate and whisk until smooth. Set aside to cool. Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium speed until frothy; increase speed to medium-high and gradually add sugar, beating constantly, then increase speed to high and beat until stiff, glossy peaks form, 30-40 seconds more. (Don't overbeat.) Mix one-third of the whites into chocolate using a rubber spatula, then gently fold in remaining whites in two batches, taking care not to deflate batter. Spread in prepared pan and bake until a toothpick inserted in center comes out clean, 10–12 minutes. Set aside to cool in the pan.

4. For the filling: Melt chocolate with 2 tbsp. water in the top of a double boiler set over simmering water over medium heat. Stir to combine, then set aside to cool. Combine sugar and 3 tbsp. water in a small heavy saucepan; cover and bring to a boil over medium heat, swirling pan several times until sugar has dissolved, about 1 minute. Uncover and continue to boil until syrup reaches the softball stage or 236° on a candy thermometer, about 5 minutes more. Meanwhile, beat yolks in the bowl of a standing mixer fitted with a whisk on high speed until thick and pale yellow, about 3 minutes. Reduce speed to medium and gradually pour in hot syrup. Beat constantly until mixture cools to room temperature, about 10 minutes. Allow butter to soften, then beat into egg mixture 1 tbsp. at a time, waiting until it's completely incorporated before adding more; continue beating until thick and smooth, about 5 minutes total. Stir in cooled chocolate and set aside.

5. To assemble the bûche: Transfer roulade with parchment to a clean work surface, sprinkle with rum, then spread filling evenly over top using a metal spatula. Grab the long edge of the parchment paper with two hands and gently roll roulade onto itself, pulling off paper as you roll. To make stumps, diagonally cut a 2" length from each end of bûche; then, to make the stumps thinner than the bûche, partially unroll each piece, trim off flap, and discard. Set stumps aside.

6. Using two long metal spatulas, carefully transfer bûche to a serving platter lined with strips of waxed paper. "Glue" stumps onto bûche with some of the icing. Melt 1/4 cup of icing in a saucepan over low heat, then spoon it over stumps to coat completely. Spread remaining icing on bûche, dragging spatula along icing to simulate tree bark. Remove waxed-paper strips. Decorate with mushrooms, then sift confectioners' sugar over mushrooms and bûche.

A perfect treat for a holiday tradition!

Joyeux Noël!

Cookie Exchange en Français

'Tis the season for drinks with friends, holiday parties, gift giving, and the cookie exchange, of course! This year, add a little French flair to your holiday baking and whip up a batch (or five) of some traditional French cookies to delight guests at your next party.

Below, we've listed some of our favorite French cookies for your holiday baking pleasure. (Otherwise, if baking just isn't your thing, you're lucky we live in a metropolitan area that has so many great bakeries. In which case, you can just purchase cookies to your heart's content).

French Christmas Cookies

Madeleines - A French cookie favorite, Madeleines delight in any season; however their warm buttery flavors with just a hint of lemon and pretty shell shape are sure to brighten any cookie exchange!

French Macarons - Can you just imagine receiving a jar full of these beautifully colored meringue delights as a gift? Perfection! We advise going for a holiday-esque flavor like Peppermint (and roll the cream-edged middles in crushed candy canes), Chocolate Mint, or maybe even Egg Nog!

Gaufrettes - Gaufrettes are the pretty French cousin of Christmas cookies that many of us Midwesterners have long enjoyed at our family celebrations, Krumkake. Similar to Krumkake, Gaufrettes also have mercifully few ingredients and are also cooked on a waffle-type iron. Enjoy your Gaufrettes sandwiched around caramel sauce with your coffee this holiday season!

Forgotten Cookies (or Kisses) - The fun of these chocolate meringue delights is that they're simply "forgotten" in a turned-off (but pre-heated) oven overnight. Quite the fun surprise find for the kids on Christmas morning!

Cinnamon Palmiers - An easy cookie for the pastry lover, Palmiers incorporate cinnamon sugar and store-bought puff pastry. However, the taste and pretty rolled shape alone are sure to win you accolades at your cookie exchange!

We hope this gives you a good head-start on that holiday baking. Plus, if you ever need any taste testers, you know where to find us!

What are your favorite holiday cookies to bake (and/or eat)?

The Famous Croque-Monsieur

Very few sandwiches make it into French cuisine's Hall of Fame status. However, the Croque-Monsieur is no ordinary sandwich. With all of the different and gourmet twists on this toasted work of art, the Croque-Monsieur is the perfect complement to that hearty bowl of soup and just the thing that'll warm you up as the weather turns cold.

The quintessential French bistro sandwich, the Croque-Monsieur is so much more than your typical grilled ham and cheese. With cheese safely enrobed both within and broiled atop the sandwich, the Croque-Monsieur is your fall go-to comfort food.

Literally translated to the Crunchy Mister, you may want to stick to its preferred nomenclature, but either way, a sandwich this good is sure not to disappoint. Whip one up for dinner this week and leave everyone shouting for more.

Pretty much all you'll need is your favorite sandwich bread (white works better than wheat), some sliced deli ham, Dijon mustard, mayonnaise, and the cheese of your cheese. (We recommend Gruyere, but it's up to you). Toast the bread, and then slather one slice each (per sandwich), with mayo and the mustard respectively. Add ham and cheese to the middle, and then place the closed sandwich on a baking sheet. Add more cheese to the top of each sandwich and broil in the broiler setting of your oven (or toaster oven) until bubbly and melted through. 

Voila! Bon appetit!

Also, if you're feeling particularly adventurous, you can always make it a full blown Croque-Madame by adding a fried egg to the top of your Croque-Monsieur. Other variations to the Croque-Monsieur include adding apples and herbs, such as sage, to even creating a rich, velvety cheese sauce for the filling and topping.

Let us know if you have a favorite Croque-Monsieur variation in the comments below. We'd love to try it!

Bloomington, MN Event Caterer

While now may not be the time that most people think of when it comes to getting outside and making the most of things, it's a great time to let you in on a lesser known fact about one of Chez Daniel's capabilities. Not only are we able to host your event on-site, in one of Chez Daniel's Private Dining rooms or in our beautifully spacious ballroom, but we are also able to bring Chez Daniel to you.

That's right, with our sister restaurant Woolley's Steakhouse and under our joint parent company, Tri City Restaurant Management, we're able to provide off-site catering. From family reunion BBQ's to a corporate lunch for employees, graduation parties to beautiful outdoor weddings, we're able to handle it all! Plus, the best part about hiring an experienced caterer for your next event is the fact that you don't even have to worry. Simply leave the planning, the preparation, and the clean-up to us!

Our team is equipped and experienced enough to handle anything your party throws our way. From the food, plates and utensils to linens, decor, and even the tent, we'd love to show you our catering team's capabilities.

Below is a cater-out that we recently hosted on-site for one of our corporate clients. Their event, a picnic complete with pig roast, was a hit!

Guests waiting to go through the buffet line

Chef Peter with the Pig Roast

We even had one uninvited guest try to get in on the delicious Pig Roast!

For more information on how we could help with your next event, please contact us today at 952.888.4447 to be put in touch with a member of our catering team.

We look forward to making your event not just worry free, but unforgettable!

Crêpes

When you say crêpes, most people think pancakes, but French crêpes aren't just a vehicle for sweet toppings. Crêpes are also a savory option when filled with more substantial, dinner-worthy fare. Don't take offense. We certainly believe that fruit and cream sweet crêpes are worthy of their own meal, but we wanted to show are readers the beauty of the crêpe's versatility!

Whether strawberries and cream, apples and caramel, fresh blueberries, Nutella or even Crêpes Suzette, sweet crepes can be filled with pretty much anything. Savory crêpes lend themselves equally to options ranging from bacon and mushroom or turkey and tarragon to spinach, tomatoes, ham, and cheese or the even spicier olive and chicken curry.

Crêpes are pretty simple to prepare, with the preparation further eased with culinary tools such as a crêpe pan and crêpe spreader. No matter your technique, the recipe is generally the same with flour, sugar, eggs, oil (or butter), and milk making up the sweet crêpe ingredients with the savory crêpes following suit, but simply omitting the sugar.

If you're interested in giving crêpes a whirl, but don't feel like making your own, it's a good thing the Minnesota State Fair is just around the corner! When you head to the Great Minnesota Get Together, make sure to stop at the French Crêperie or Minnesota Wine Country where both serve sweet and savory crêpes, so you can try 'em all!

Have a favorite crêpes recipe or simply a preference? Let us know in the comments. We'd love to hear from you!

Hungry for Pinterest

Pinterest continues to make leaps and bounds for not just businesses and marketers, but for everyday people as well. Loved for its visually stimulating layout and ease of sharing items. With its altogether scrapbook-esque feel, Pinterest can be a great place to scope out great new recipes for food and drinks too.

From iced coffee to ice cream, healthy eats to luscious desserts, and everything in between, we've found ourselves seriously drooling over the pictures alone in the Food & Drink category. The best part? If you have a Pinterest account, you can repin the recipes you want to try to your own boards. That way, you don't have to worry about remembering where exactly you saw which recipe and what the finished dish looks like. This is one instance where you have full permission to "judge the book by its cover."

Do you Pinterest? If so, do you use it when cooking? We'd love to hear about it.

Day Old Bread? Mais Oui!

We know what you're thinking. "What on earth can I do with this day old baguette?" Whether you overbought or underate, we've compiled five surefire ways that you can keep on enjoying that loaf.

1. French Toast - I know, we're a little biased, but French Toast made with baguette is quite fantastic. Whip some eggs, add dairy and any flavorings (vanilla, almond, cinnamon) of your choosing, bake, and voila! Deliciousness.
2. Bread Pudding - Need we say more? A day-old baguette should incorporate perfectly into your favorite bread pudding recipe. (Looking for a recipe to try? This Bread and Butter Pudding sounds pretty good to us)!
3. Homemade Croutons - Cut bread into large cubes, toss lightly with olive oil, and sprinkle with the seasonings of your choice. Bake in a 350-375-degree oven for about 10-15 minutes.
4. Bread Crumbs - Can be made fresh or dry. For fresh, simply pulse large chunks of bread in your food processor. Dry? Toast the bread in a 375-degree oven until dried out prior to processing.
5. Crostini - Cut bread into thin slices and place on a lightly oiled sheet pan. Drizzle with lightly with olive oil and bake in a 350-375-degree oven for about 10-15 minutes (until crisp and golden). 

Remember, edible bread is happy bread. Bon Appetit!