tag:blogger.com,1999:blog-2107692602665196400.post856472858331820859..comments2023-10-21T10:04:03.610-04:00Comments on Cocoa and Lavender: Bastille Day FêteCocoa and Lavenderhttp://www.blogger.com/profile/13627872741055523948noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-2107692602665196400.post-31255032564120041552018-10-24T10:30:49.512-04:002018-10-24T10:30:49.512-04:00Hi Cristina! Thanks for finding me, and for your k...Hi Cristina! Thanks for finding me, and for your kind words about Cocoa & Lavender! If my memory served me correctly, that would be a Fromage d'Affinois. Have a great day!Cocoa and Lavenderhttps://www.blogger.com/profile/13627872741055523948noreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-84813681689455127542018-10-23T20:53:21.292-04:002018-10-23T20:53:21.292-04:00wow wonderful post and wonderful blog!!! Please, w...wow wonderful post and wonderful blog!!! Please, what kind of cheese is that with blueberries and raspberries? Thanks :-)cristinahttps://www.blogger.com/profile/10197880765544120296noreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-7343801944960900922018-04-03T16:10:02.586-04:002018-04-03T16:10:02.586-04:00Thanks, Maureen! That is a great question. For sta...Thanks, Maureen! That is a great question. For starters, you might try increasing the spices in the terrine. As for an accompaniment - something to go well with the curry - I might consider a mango or fennel chutney. With all the cream within, I probably would avoid cream-based sauces. I hope that helps! Thanks for writing!Cocoa and Lavenderhttps://www.blogger.com/profile/13627872741055523948noreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-87498153309028977372018-04-03T12:49:16.012-04:002018-04-03T12:49:16.012-04:00I made the terrine and it was indeed a beautiful p...I made the terrine and it was indeed a beautiful presentation. I found it a bit bland and would like to know what sauce would go well with this. Thank youAnonymoushttps://www.blogger.com/profile/18041884798906515768noreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-53361637400339415372011-07-24T11:09:38.428-04:002011-07-24T11:09:38.428-04:00Oh, yes! Figs and cheese are a real favorite! Also...Oh, yes! Figs and cheese are a real favorite! Also love them with a bit of Parmigiana-Reggiano and then wrapped in prosciutto and grilled. YUM! Or fig sauce for a prosciutto mousse!<br /><br />The terrine is great fun to make and a real show stopper - makes it look like I know what I am doing! It is so colorful at the table, too.Cocoa and Lavenderhttps://www.blogger.com/profile/13627872741055523948noreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-57630340634217719552011-07-23T19:43:41.341-04:002011-07-23T19:43:41.341-04:00p.s. THE Figs, fresh figs with cheese is simply th...p.s. THE Figs, fresh figs with cheese is simply the best, right? How I LOVE fresh figs!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-15039900543434351602011-07-23T19:42:52.018-04:002011-07-23T19:42:52.018-04:00The Terrine, well done you!!!! You are bringing b...The Terrine, well done you!!!! You are bringing back memories of days spent with my family!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-39955801111730995932011-07-13T18:36:57.933-04:002011-07-13T18:36:57.933-04:00Thanks, Magda! It was a lot of fun to put together...Thanks, Magda! It was a lot of fun to put together - did you look at Susan and Towny's blog? Fun to see how it looked in someone else's dining room on their china! I am (happily) envious of your recent trip to Paris... If I weren't going to Italy in September, I might be sad. Maybe Paris next time! I would love to know what you are cooking!Cocoa and Lavenderhttps://www.blogger.com/profile/13627872741055523948noreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-9723466217477149342011-07-12T09:29:07.656-04:002011-07-12T09:29:07.656-04:00Oops, that was "either desserts or mains"...Oops, that was "either desserts or mains".Magdahttp://mylittleexpatkitchen.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-3545155095669689032011-07-12T09:28:21.639-04:002011-07-12T09:28:21.639-04:00David this spread is gorgeous!! Such amazing food ...David this spread is gorgeous!! Such amazing food and all French-inspired. Having being just back from Paris this is making me want to get in my kitchen and make each and every dish just so that I can feel I'm back there. Not that I need any help with that... my mind IS still there. And the truth is I'm cooking French food ever since I got back, wither desserts of mains.<br />Thanks for all the inspiration David.Magdahttp://mylittleexpatkitchen.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-59895335498086637292011-07-10T16:10:50.981-04:002011-07-10T16:10:50.981-04:00Looks fabulous. For those of us with lesser skills...Looks fabulous. For those of us with lesser skills - a wonderful weekend meal. xoxoJillhttps://www.blogger.com/profile/00378203442495795280noreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-45025444174149224172011-07-10T11:28:18.210-04:002011-07-10T11:28:18.210-04:00Susan and Towny!
This was a lot of fun! And now ...Susan and Towny! <br /><br />This was a lot of fun! And now that you two and we have celebrated Le Quatorze Juillet a little early, I am wondering what we will do on the actual day! All sort of things to consider...<br /><br />Your recreation of the menu looks stunning - I hope everyone checks it out at www.themoderntrobadors.com! <br /><br />I will put my mind to some more cold meals - it did make everything extremely easy!<br /><br />Until then, à votre santé at aussi au monde français entier!Cocoa and Lavenderhttps://www.blogger.com/profile/13627872741055523948noreply@blogger.comtag:blogger.com,1999:blog-2107692602665196400.post-47432113667747385732011-07-10T10:05:26.468-04:002011-07-10T10:05:26.468-04:00As always, it was so much fun to work with you on ...As always, it was so much fun to work with you on our simultaneous post for Bastille Day. Your menu is "to die for." Beginning with the plum soup--an unusual and exceptionally pleasing taste-- and ending with that marvelously rich mousse, we thoroughly enjoyed it all! The veggie terrine may be time-consuming but it is not complicated and it is well worth the effort. When you see our photos of the meal, you will see that while our technique and presentation may require more practice, but our guests will confirm that the taste was wonderful. <br /><br />Also, the idea of a cold menu is so appealing this time of year, too! Please do more of those (for us busy hosts and hostesses!).<br /><br />Thanks for the fun, David and Mark!<br /><br />Let's all salute our French friends on July 14th!Susan Manfullhttps://www.blogger.com/profile/04551432506089716787noreply@blogger.com