A Slice of Spring — Un air de printemps
“J’vais faire les courses (I am going grocery shopping),” I cried out bundled up in my thick coat, hat and gloves on, clearly ready to step outside within the minute.
“Did you warm up the car?” P. shouted back from upstairs.
“Merde,” I thought. I had not.
If I was not going to, P. would give me a hard time, I knew that part. Well, I suppose that this is what you have to do during cold wintry days — warm the car up — so I did without complaining. Winter is definitely not looking as if it is decided to leave us any time soon, even if today the temperatures are much milder. Last week, we’ve had two good snow days, giving us good excuses to go out to snow shoe, make a snow man, cuddle up on the couch inside, and share a fabulous dinner prepared with our friends R. and J.: R. made a pumpkin flan for dessert; I prepared a risotto with an arugula side salad. I know that the days when summer humidity hits again are closer than we think, and I will be one of the first to suffer. And complain. So for now, let it be colder.
I walked into Whole Foods and headed towards the vegetable and fruit section of the store, as I usually do without even thinking about it. It is without doubt my shopping routine: I always start with the vegetables and finish with the cheese. I like that I do not need to decide since it happens naturally from habit.
I casually tossed the vegetables I always buy in my cart: leeks, fennel bulbs, carrots, celeriac and parsnip for the vegetable broth and hachis parmentier I had planned to prepare during the week; mâche and arugula along with fresh herbs; a large paper bag of Mc Intosh apples for our freshly squeezed morning juice. As I leaned to grab a few kiwis, I suddenly caught sight of something bright and red at one corner a few stands away, in the refrigerated section where fresh berries were displayed. I looked again to be sure, feeling my cheeks turn red with excitement. This could not be. Was I really seeing what I was seeing?
They had red currants.
De belles groseilles rouges juteuses.
And a few boxes away, long red sticks were packed together: they had rhubarb too!
A smile bigger than my lips stretched my whole face but for the seconds that followed, I still tried to reason myself.
Non Béa, tu ne peux pas acheter des groseilles en hiver (Béa you should not buy red currants during winter). And rhubarb neither.
But what the heck? Was it going to be such a terrible crime? Vraiment ? My head started spinning with ideas for deliciously colorful desserts. With rhubarb on top, it would be a pure slice of heaven.
But reason seemed to affect me more than I had anticipated. I kept hearing “you cannot buy these unseasonal fruit” in my ears.
I moved on and tried to finish my shopping trip, but the sight of the bright juicy fruit kept coming back to me, making me forget other things to buy. Well, it would not be that bad, would it? See, I didn’t believe that someone would blame me for buying a little box of deliciously summery looking red currants and a few sticks of rhubarb. They were guaranteed to bring a beam of sunshine in the kitchen and make P. and I cheerier as we would taste a lovely dessert comfortably seated on the couch that evening.
Forget about reason!
I zoomed back to the area where I had caught sight of my treasure, hoping that no one else would have the same idea, hence leaving me with nothing. But it seemed that I was the only one with this summer fruit urge since there were plenty left. I hesitated between grabbing two, but eventually settled for one. I could always come back if I needed to.
Back home a few hours later, I set myself to work quickly. I surely had been inspired!
The first dessert I made was a red berry and rhubarb crumble I will tell you about later.
The second one was red currant and almond teacakes, the very ones I would easily pack with us on a hike or for a picnic with friends at the beach.
These cakes use white rice and almond flours, and only egg whites instead of the whole eggs — a nice option for any egg white leftovers. They are flavored with lemongrass and vanilla, and have poppy seeds in them for added crunchiness. I use my coffee grinder to chop the lemongrass as finely as possible, but a nut grinder will work too. The cakes are quick to prepare and light in texture: in short, a real success in my book.
Did I feel guilty?
Alors là, mais pas du tout ! (not at all!)
In fact, instead, I decided to close my eyes and imagine for a second that I was lying under the cherry tree after a fabulous picnic, smelling the freshly cut grass and feeling the sea breeze brush against my skin. Oh let me tell you, I cannot wait for those times to happen soon again.
Mon cher monsieur le printemps (my dear Spring), my kitchen and I are ready whenever you are.
You need:
- 1 lemongrass stick, chopped finely (I used a coffee grinder)
- 1/2 vanilla bean, split open and seeds scraped out
- 5 Tbsp butter
- 1/2 cup confectioner’s sugar, sifted
- 1/2 cup almond flour, sifted
- 1/4 cup white rice flour*
- 1/4 teaspoon baking powder
- Pinch of salt
- 2 egg whites, lightly beaten with a fork until foamy
- 1/2 tablespoon poppy seeds
- 1/3 cup red currants
*You can substitute white rice flour with all-purpose flour
Steps:
- Preheat your oven at 350 F and butter 4 muffin molds; set aside.
- Melt the butter in a pot and set aside.
- In a bowl, mix the flour, almond powder, confectioner’s sugar, salt and baking powder.
- Add the vanilla seeds and lemongrass.
- Make a hole in the middle, then add the white eggs and mix well.
- Add the melted butter while continuing to mix.
- Add the red currants and poppy seeds, and divide the batter between the 4 molds.
- Bake for 30 min.
- Remove and let cool down for a few min before unmolding on a cooling rack.
Ingrédients :
- 1 bâton de citronnelle, haché finement (j’utilise un moulin à café)
- 1/2 gousse de vanille, fendue et grattée
- 65 g de beurre
- 60 g de sucre glace, tamisé
- 60 g de poudre d’amandes, tamisée
- 50 g de farine de riz blanche*
- 1/4 càc de poudre à lever
- Pincée de sel
- 2 blancs d’oeuf, légèrement battus à la fourchette pour être mousseux
- 1/2 càs de graines de pavot
- 40 g de groseilles rouges
*Vous pouvez substituer cette farine par de la farine T 45.
Étapes :
- Préchauffez votre four à 180 C et beurrez 4 petits moules à muffin ou à bord canelé; mettez-les de côté.
- Faites fondre le beurre.
- Dans une jatte, mélangez la farine de riz, la poudre d’amandes et le sucre glace avec le sel et la poudre à lever.
- Ajoutez les graines de vanille et la citronnelle.
- Faites un puits au milieu et ajoutez les blancs d’oeuf. Mélangez.
- Ajoutez le beurre fondu tout en mélangeant bien.
- Ajoutez ensuite le pavot et les groseilles et divisez cette pâte entre les moules.
- Enfournez pendant environ 30 min.
- Sortez du four et laissez refroidir un peu avant de démouler sur une grille.
73 Comments »
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Not possible… I want your cakes…
Groseilles/pavot, bravo !
Comment by Sha — On March, 4th, 2008 at 5:46 pm
I’m always happy for it to stay cool. I don’t think I’d have held out as long as you, I’d have put them in the basket at the first pass.
Red Currant, Raspberry and Rhubarb Nut Crumble: now that looks incredible!!
Comment by MyKitchhenInHalfCups — On March, 4th, 2008 at 5:52 pm
Le printemps chez toi me donne terriblement faim !
Comment by bergeou — On March, 4th, 2008 at 5:57 pm
oh really?! currants at whole foods… i hope they’re there next weekend! and its ok to buy off season sometimes… you need that little pick me up.
Comment by connie — On March, 4th, 2008 at 6:00 pm
Comme toujours de très belles photos, et les petits gâteaux aussi. Difficile de laisser un commentaire chez toi. Tout est parfait.
Comment by Vanille — On March, 4th, 2008 at 6:17 pm
I’d like a slice of that!
Comment by kat — On March, 4th, 2008 at 6:33 pm
WOW~~~~
so beutiful~
so yummy~
Comment by YOYO Cooking — On March, 4th, 2008 at 6:44 pm
I hope spring is here soon, too. Thanks for the sneak preview!
Comment by Lisa (Homesick Texan) — On March, 4th, 2008 at 10:35 pm
un pur moment de bonheur de passer chez toi le matin !! superbe !
Comment by mercotte — On March, 5th, 2008 at 12:54 am
j’adopte ces gateaux à la citronnelle (original!) et à la vanille mais sans les groseilles définitivement trop acide pour moi
Comment by marie — On March, 5th, 2008 at 1:46 am
An original way of flavoring cupcakes! What wonderful pictures!
Cheers,
Rosa
Comment by Rosa — On March, 5th, 2008 at 2:10 am
In season or not, Bea, the cakes look delicious! I love the idea of using lemongrass in the cakes, thanks for the tip on how you incorporate it.
Comment by L Vanel — On March, 5th, 2008 at 3:21 am
I love the red in all your photos! So lovely! Your spoons are always so colorful, where do you get them? Stunning, as always.
Comment by Aran — On March, 5th, 2008 at 4:27 am
The cakes look wonderful!!! I love red currants and poppy seeds. They must taste delicious in a cake together. I would love to try the recipe. Sadly, I’ll have to wait till summer as currants are not available here at this time of the year:(
Comment by Karolcia — On March, 5th, 2008 at 4:45 am
sei uno spettacolo
riesci a rendere poetico anche un particolare che, da solo, sarebbe insignificante, desidero realizzare qualche tua ricetta…ehm una l’ho realizzata e devo ringraziarti tanto sono venute ottime le tartelle al limone.
scusa la mia ignoranza, non parlo l’inglese ma volevo segnalarti comunque la mia simpatia. una cosa la so scrivere
LOVE
ciao
Claudia
:*
Comment by Claudia — On March, 5th, 2008 at 5:06 am
Un seul mot : j’adore !!!
Comment by cindylola — On March, 5th, 2008 at 5:40 am
Lovely and delicious teacakes, love the addition of lemon grass, it’s such a delicate and delicious flavour.
Comment by linda — On March, 5th, 2008 at 5:48 am
Je passe du lac gelé de Vanessa Confiture Maison à tes images de printemps. Les photos sont à tomber…
Comment by Sophie — On March, 5th, 2008 at 7:25 am
Très joli post de printemps qui réchauffe ma journée alors qu’il neige sur Munich!
Comment by Flo Bretzel — On March, 5th, 2008 at 8:56 am
I can certainly identify with your struggle whether to purchase “out of season” produce. My husband thinks I’m nuts when I refuse to buy something in winter that is shipped in from a warmer foreign country! Sometimes you have to just go with your passion and who knows, spring may be here before you know it!
Comment by janie — On March, 5th, 2008 at 10:29 am
Bravo! Bea, those are beautiful cakes. I know too well the feeling of craving for out of season goods at the supermarket. I also try to be reasonable which means sometimes I refrain from buying and sometimes I don’t!
Comment by Suzana — On March, 5th, 2008 at 2:04 pm
très jolies photos ! qu’as tu utilisé pour faire les photos avec les gazons ?
Comment by vanessa — On March, 5th, 2008 at 2:55 pm
The presentation of the almond poppyseed tea cakes are so beautiful and not forgetting inspiring! I know that they are delicious because your attention to detail shows it! I have been dabbling with gluten- free recipes as well and even the baking powder I use is gluten-free. When I eat gluten-free, I feel really good and not that heavy sinking feeling where the wheat is concerned.
Comment by Nazarina — On March, 5th, 2008 at 3:04 pm
Pour peu j’irai presque pique-niquer demain midi mais ici, après quelques douceurs, l’hiver a fait une nouvelle offensive… il neige ! ce sera pour plus tard… tout est beau et tout doit être bon…
Comment by b comme bon — On March, 5th, 2008 at 4:50 pm
Every single one of these photos are amazing!
Comment by Lisa — On March, 5th, 2008 at 6:15 pm
Totally acceptable purchase! If I had to put on a hat and ‘warm up the car’ to do anything… I’d be buying baskets of currants!
Comment by EB — On March, 5th, 2008 at 7:20 pm
Les petits gateaux me font penser aux financiers, mes petites douceurs preferees!! Je me suis amusee avec de la rubarbe aussi ce weekend, et je n’arrete pas d’en acheter! Superbe pique-nique hivernal!!
Comment by tartelette — On March, 5th, 2008 at 7:53 pm
Tes photos sont vraiment magnifiques, elles ouvrent la porte au Printemps
Comment by PHILO — On March, 6th, 2008 at 4:21 am
C’est Bon, c’est Bô, c’est Frais, c’est le Printemps à n’en point douter !
Comment by Les Casseroles de Nawal — On March, 6th, 2008 at 7:56 am
Spring is around the corner here in Atlanta but I sure wish Winter would last a bit longer!
Your pics look edible, as always.
Comment by Flanboyant Eats — On March, 6th, 2008 at 8:46 am
Your photos are so beautiful it actually makes me happy to look at them. I think spring has come and gone already where I live and we are into summer already.
Comment by Simply...Gluten-free — On March, 6th, 2008 at 9:43 am
These look heavenly.
Comment by Jen Montgomery — On March, 6th, 2008 at 11:01 am
[...] gorgonzola-pear-walnut risotto with an arugula salad for dinner last night, inspired by La Tartine Gourmande. It was not a disaster, if not quite as good as last week’s leek [...]
Pingback by rachel silver tapley dot com » Junkies, birthdays, etc. — On March, 6th, 2008 at 11:47 am
Bea, I think I know where you got the molds for your cakes:) So lovely and i love the flavor combinations! It’s warming up over here; hopefully soon you won’t have to wait for your car to warm up either!
Comment by Anita — On March, 6th, 2008 at 11:58 am
Those flowers brightened my day!
Comment by Sarah — On March, 6th, 2008 at 12:19 pm
Encore, encore et encore..j’adore le rose bonheur..j’en prends plein les yeux de merveille…C’est splendide….Dimanche c’est de nouveaux photos cuisine…grâce à toi Béatrice…merci et encore merci
Comment by Eleonora — On March, 6th, 2008 at 4:17 pm
I love the look of your risotto as well. All looks so bright and inspiring.
Comment by Annemarie — On March, 6th, 2008 at 5:31 pm
Bea, you have just brightened up my day
Comment by Tea — On March, 6th, 2008 at 8:16 pm
Beautiful, beautiful photographs and a lovely story too. The recipe is almost an extra bonus on top. I was similarly inspired by the smell of fresh strawberries recently at the grocery store. I think we’re all ready to put this freakish winter behind us.
Comment by Terry B — On March, 7th, 2008 at 10:23 am
Wow! Now I know what I’m gonna bake this weekend
Comment by Sini — On March, 7th, 2008 at 10:33 am
But, rhubarb is in season now (here in UK) and I guess that redcurrants are in season somewhere, too. And let’s face it, we all need a lift now and then and what better way to do it than with delicious and beautiful food?
Comment by Toffeeapple — On March, 7th, 2008 at 10:52 am
sigh…i’m trying to hard not to buy the not-quite-yet-in-season rhubarb and asparagus i keep seeing in whole foods. you’re not making this any easier!
Comment by Michelle @ Us vs. Food — On March, 7th, 2008 at 11:25 am
oh my goodness — one store near me has rhubarb this time of year, and i drool over it every time i go in! but i keep resisting, thinking that i will have plenty of rhubarb experiments when it makes it way to the farmer’s market… but i should stop listen to that buy-seasonally internal voice too!
Comment by katy — On March, 7th, 2008 at 3:13 pm
I came across your website by accident and so far have enjoyed every bit of it. I especially enjoyed your food styling and food photography as I lack in these two areas (take a look at my website and you’ll see). Good luck and keep up the good work.
Comment by Navid — On March, 7th, 2008 at 3:16 pm
Wow, many many thanks for stopping by! Glad to hear you enjoy the cakes, and that I am not the only one to give in to the temptation. Totally right, it makes us our days cheerier, and that is pretty something, non?
Le gazon, ahah, c’est un truc de stylisme ca
Ca s’appelle wishful thinking!
Bon weekend a tous.
Comment by Béa — On March, 7th, 2008 at 5:28 pm
Une recette qui va me permettre de liquider les quelques groseilles qui me restent dans mon congélateur !
Comment by eglantine — On March, 8th, 2008 at 2:57 am
Enfin le soleil brille le matin et le printemps est arrivé chez moi grâce à tes jolies photos
Doesn’t wishfull thinking imply taking the picture way before you use it? When everything was still green. And then just use it as a background for your cake photos ? Je ne crois pas que tu vas dévoiler ton secret :(.
Comment by Lore — On March, 8th, 2008 at 4:03 am
Thanks for your comment on my blog, which ofcourse made me look at yours…:) I love your photos! And the accompanying stories and recipes are a great bonus! I will sure visit more often!
Simone
Comment by Simone (Junglefrog) — On March, 8th, 2008 at 8:44 am
Today I made them…and I think the cakes are better with all -purpose flour instead than rice flour. The cakes with rice flour taste a litle weird for me. For my boyfriend the cakes with rice flour taste great! He love it!
Comment by cristina — On March, 8th, 2008 at 6:40 pm
Wonderful! The teacakes drew me in–what a hook! This is exactly the type of year we all want spring, regardless of what the weather is doing–what a delightful way to bring it on, than with all of these vibrant goodies and tart, fresh flavors!
Comment by Cakespy — On March, 8th, 2008 at 7:09 pm
I always start with the veggies and end with the cheese. Whole Foods is like crack for a foodie:)
Comment by Anticiplate — On March, 8th, 2008 at 9:09 pm
J’adore les photos! Quelle beaute!
Comment by keren brown — On March, 9th, 2008 at 2:23 pm
Bea,
Your work just gets better and better. Beautiful!
Comment by catherine ross — On March, 9th, 2008 at 10:36 pm
These berries are not grown here so any we get is “imported”…gorgeous photos as always!
Comment by joey — On March, 10th, 2008 at 1:34 am
Many thanks everyone again. Sorry if I cannot answer to each of you individually, but know that every comment is appreciated.
Comment by Béa — On March, 10th, 2008 at 11:50 am
The magazines left this morning with a little extra in the envelope
Comment by tartelette — On March, 10th, 2008 at 1:47 pm
aahhhh!!! Your beauty pictures, are a pleasure to the eyes!!! how ever, Gloria
Comment by Gloria — On March, 10th, 2008 at 7:45 pm
Your photos are a feast for the eyes. Beautiful!
Comment by Paula — On March, 10th, 2008 at 9:42 pm
quand je lis ton hymne au printemps, j’ai l’impression qu’il est tout proche, juste derrière les rideaux de pluie qui tombent aujourd’hui, mais même pas mal, j’ai le parfum de ces merveilles dans la tête, je suis prête pour affronter ce temps!
Comment by alhya — On March, 11th, 2008 at 1:59 am
So, so pretty. I am craving red currants now!
Comment by Helen — On March, 11th, 2008 at 6:52 am
So beautifull… Your pictures are so inspiring and tasty.
Comment by Liska — On March, 11th, 2008 at 8:19 am
the new look of your website is super!!
Comment by adina — On March, 11th, 2008 at 9:58 am
I love the colors, and the fact that the cakes must be so light from only egg whites. I’m trying to figure out how to use lemongrass in a dessert for easter (I’m doing a Southeast Asian menu); you’re giving me some ideas!
Comment by Julie O'Hara — On March, 11th, 2008 at 10:35 am
just wanted to say……you are my hero.
i would someday like to take photos of food a fraction as elegant as you do.
Comment by holly — On March, 11th, 2008 at 7:13 pm
As fotos sao fantásticas mas provar ainda deve ser melhor!!!!!Parabens!
Comment by Nucha — On March, 12th, 2008 at 10:16 am
Yummy…I’m Italian and I like to try new recipes…thank you so much for this ‘new’ recipe. Chocolat of Cookinginrome
Comment by chocolat — On March, 13th, 2008 at 6:03 am
les gateaux sont super beaux et bons et j’ai de la chance car j’avais congelé mes groseilles et de la rhubarbe de mon jardin car je n’achéte jamais de fruits ou légumes hors saison Les photos sont magnifiques. Joelle
Comment by joelle colin — On March, 13th, 2008 at 3:07 pm
Sans gluten..? Je me les réserve ceux-là.
Tes photos sont tellement magnifiques, je fonds de jalousie!
Comment by Miss Diane — On March, 14th, 2008 at 11:15 am
[...] device this time of year).” My heart sank, but my pen did not. For she’s right: everyone’s writing about the [...]
Pingback by Beef Chili « Beyond Burgers and Bratwurst — On March, 15th, 2008 at 5:41 pm
The food looks wonderful, as always.
The little red spoons are to die for! Where did you get them?
Comment by KansasKate — On March, 25th, 2008 at 9:51 am
hi. i love ur photos. I’m starting a new food blog and I’m trying to shoot my own photos. Can you offer any advice on lighting? do you use natural or studio lights? thnx.
Comment by Bakerette — On March, 29th, 2008 at 12:19 pm
Merci ! Merci ! pour cette recette sans gluten !
C’est sublime pour ma santé et le goût est si bon
Comment by Bibiane — On April, 7th, 2008 at 9:51 pm
[...] I decided to choose my Lemongrass, vanilla and red currant cakes, which to my delight, the kitchen tester [...]
Pingback by Baking with the Washington Post — Pâtisser avec le Washington Post by La Tartine Gourmande — On April, 8th, 2008 at 7:13 am