Gingerbread may have been brought to Europe in 992 AD by the Armenian monk Gregory of Nicopolis (in modern-day western Greece). Leaving Nicopolis to live in Bondaroy (north-central France), near the town of Pithiviers, he stayed there for seven years and taught gingerbread baking to French Christians. Throughout the centuries, many cultures have celebrated the art of gingerbread making, with even a gingerbread guild established in Germany in the 15th century.
Quick and easy while keeping the sea bass moist and tender, this method of cooking seafood in parchment paper is a favorite among the French. Wonderfully healthy for any meal of the week!
Start your holiday celebrations by delighting guests with this wonderful French appetizer, full of warm buttery goodness paired with crunchy, rich sweetness.
Rich and creamy, these gingery custards can be prepared and baked a day or two ahead, but wait until you’re ready to serve them to caramelize the sugar topping. You’ll need a mini blowtorch for this step.
As cooler temperatures arrive, keep toasty warm by enjoying a lovely mug of damn good hot chocolate. A classic treat to start off the morning, share in the evening with good friends, or even better, tucked with a blanket and a darn good book.