25 September 2011
Blackcurrant Yogurt Dessert for La Rentrée
I can't believe I've been this lax in my status as American blogging in Paris, but apparently, in my 4 years of blogging, I have not yet once posted about the cultural phenomenon that is la rentrée. For those of you who have never lived in France, the most similar thing we have in the US, is back-to-school time. However, that excitement is usual reserved for people who are still pursuing their studies, or have children who are. In France, pretty much the whole country goes on vacation in August and comes back again at the beginning of September. Even the people who stay, are resigned to the fact, that all usual activities (meetings, workshops, the theater season, even some church services, etc.) are suspended in the last month of summer. Some local businesses close (our boulangerie for example) until the new school year starts again in the fall.
This rentrée has been particularly busy, coming with new contacts, new projects, new responsibilities, new work opportunities and also quite a deal of uncertainty as to how this is all going to pan out and/or fit into one schedule. And I find that when life seems to be rushing by in a whirlwind of activity, it's important to enjoy all the small things along the way. This month, for example, I very much enjoyed the gorgeous moonrises outside my window in evening, especially at the full moon. And the way the cats get all curled up and settled in for Sunday afternoons, showing brotherly love much better than most of our priests and pastors.
Luckily in food, something doesn't have to be complicated, or take a long time to prepare to be good. When we had friends over for dinner last night, D. whipped up this delicious dessert from one of Jamie Olivier's amazing cookbooks. For those still-warm or just-cool evenings, something light and delicious that remembers summer.
For 4 people
4 individual portions of yogurt (a nice thick plain yogurt, like Greek yogurt is best)
4 Tbsp blackcurrant jam
8 Tbsp blackcurrant liqueur (crème de cassis)
4 sprigs of mint
Put one yogurt in each serving cup or bowl (or if you buy it bulk, mostly fill each serving cup/bowl with yogurt). Spread one Tbsp of jam and pour 2 Tbsp of liqueur over each serving. Garnish with springs of mint and serve (or refrigerate to serve later).