Today it’s two February French Fridays (on a Sunday) for the price of one. Yeah, I’m running a little behind this month.
First up, this past week’s recipe, Butter and rum Crepes. Now, maybe it’s the Vermonter in me, but I’m a bit of a purist when it comes to pancakes. Butter and maple syrup is the gold standard (real maple syrup in case there was ever any question). I occasionally enjoy nuts or fresh fruit thrown into the mix. And my favorite crepe topping is sugar and fresh lemon juice. It may not stand out to you when reviewing the menu at a crepe stand (my husband usually goes for nutella), but I assure you that it’s delicious. All of those fussed up custard filled this and chocolate & ice cream topped that, doesn’t interest me at all. It’s breakfast, not a bloody ice cream sundae.
So, rum crepes filled with lemon curd and topped with a citrus butter sauce? Sounded a little fussy to me. And it was. Especially to make. But the lemon curd was a big hit. I wasn’t a big fan of it on my crepes. But I absolutely LOVED it mixed into my yogurt. That I will make again. The crepes and the sauce, not so much.
Next, a recipe from earlier in the month, Boeuf a la Ficelle, or Beef on a String. A classic example of how just about anything sounds fancier in French. I mean, who is going to order “beef on a string” off of a restaurant menu?
The prep for this one made the crepes look easy by comparison. First we had to make our own beef broth. Mine was a bit bland because my bones didn’t have much marrow in them and I had to beef it up a bit (no pun intended) with some demi glace. Next time I’ll either pay closer attention or take the lazy route and buy some at the store. Next, we cooked a pile of veggies and finally a full beef tenderloin in the broth. The whole idea sounded weird. Really weird.
But it didn’t taste weird. It tasted delicious! The meat was perfectly done and the veggies and broth rounded out the meal nicely. We enjoyed the leftovers the second day and then on the third day I made Dorie’s Next-Day Beef Salad. Also delicious! Looking forward to making that one again when it comes up on the FFwD roster.