bastille day

Gougères recipe | Epicurious.com

milk

water

(1 stick) unsalted butter, cut into 4 pieces

salt

all-purpose flour

eggs,

coarsely grated cheese,

The Greyhound cocktail recipe, made with grapefruit juice and vodka, gets Frenchified with the addition of elderflower liqueur.

Bichon Frisé

vodka

St-Germain elderflower liqueur

ruby red grapefruit juice

lemon wedge

This combination of cantaloupe, fresh herbs, and salty pistachios is light, elegant, and perfect for hot summer days.

Melon and Herb Salad with Pistachios

roasted, salted, shelled pistachios

cantaloupe

lime

extra virgin olive oil, divided

urfa biber chile flakes

Coarsely chop fresh tender herbs until you have 1/3 cup. Refrigerate until ready serve. Coarsely chop 1/4 cup shelled pistachios.

Scoop out the seeds from 1/2 cantaloupe. Position cut-side down on a cutting board. Cut the skin and pith from the melon with a knife: start at the top of the melon and cut down to the edges, rotating the melon until completely peeled.

Cut the melon into thin ribbons: Start by cutting the melon into 2-inch wide strips (if using a vegetable peeler to cut into ribbons, cut the melon to slightly less than the width of the peeler). Using a mandoline or vegetable peeler, very thinly slice the melon lengthwise into ribbons. The ribbons should be thin and pliable. If they aren’t, slice thinner.

Arrange half the ribbons decoratively on a platter. Finely grate the zest from half a medium lime all over the ribbons. Drizzle with by 1 of the tablespoon olive oil. Sprinkle with 1/4 teaspoon of the flaky salt, half of the pistachios, and half the herbs.

Decoratively arrange the remaining melon ribbons on top. Zest the other half of the lime over the ribbons. Cut the lime into wedges and squeeze the juice all over. Drizzle with the remaining 1 tablespoon olive oil. Sprinkle with the remaining 1/4 teaspoon flaky salt, 1/4 teaspoon urfa biber, remaining pistachios, and  remaining herbs.

This tender breakfast cake is studded with fresh blueberries and topped with a sweet streusel and lemony glaze. 

How to Make a Classic Blueberry Buckle

unsalted butter

Cooking spray

cake flour

baking powder

sugar

eggs

vanilla extract

% milk

blueberries (about 12 ounces), divided

lemon

Cut butter into cubes and prepare the baking pan. Cut 6 tablespoons unsalted butter into small cubes, then place in a stand mixer and let sit at room temperature to soften, about 15 minutes. (Alternatively, place in a large bowl if using an electric hand mixer.) Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Coat an 8-inch square baking pan with cooking spray, then line with a parchment paper sling so that it hangs off two sides. Prepare the streusel.

Melt the butter for the streusel. Microwave 4 tablespoons unsalted butter in a small microwave-safe bowl in 10-second intervals until melted, about 40 seconds total.

Zest the lemon and rub into the sugar. Finely grate the zest of 1 medium lemon (about 1 tablespoon). Reserve the zested lemon for the icing. Place the zest and 1/2 cup granulated sugar in a medium bowl, and rub together with your fingers until very fragrant and the consistency of wet sand. 

Make the streusel. Add 1/2 cup cake flour and 1/4 teaspoon kosher salt and stir with a spatula until combined. Add the melted butter and stir until no flour remains and the mixture is crumbly. Freeze until chilled, 10 to 15 minutes.

Mix the dry ingredients. Place 2 1/4 cups cake flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.

Cream the butter and sugar. Add 3/4 cup granulated sugar to the stand mixer. Beat with the paddle attachment on medium speed until lightened in color, about 4 minutes. Scrape down the sides of the bowl. 

Make the buckle batter. With the mixer on low speed, beat in 2 large eggs one at a time, waiting until the first is completely incorporated before adding the second. Add 2 teaspoons vanilla extract and beat until combined. Add half of the flour mixture and beat until mostly incorporated. Add 1/2 cup whole or 2% milk and beat until just combined. Scrape down the sides and bottom of the bowl. Return the mixer to low speed, add the remaining flour mixture, and mix until just combined. (The dough will be thick, so if using a hand mixer, mix in the remaining flour mixture by hand with a sturdy spatula.)  

Fold in the blueberries. Add 1 cup of the blueberries and fold in by hand with a rubber spatula. 

Transfer to pan and add blueberries.Transfer the batter to the prepared baking pan and smooth the top. Sprinkle the remaining 1 cup blueberries evenly onto the batter. 

Top with streusel. Crumble the chilled streusel in large pieces evenly over the top. 

Bake the buckle. Bake until the cake is lightly browned and a toothpick inserted into the center comes out clean, 40 to 45 minutes. 

Cool the buckle. Place the pan on a wire rack and cool for 15 minutes. Grasping the parchment paper, remove the cake from the pan to the wire rack and let cool completely. Prepare the glaze, if desired.

Make the lemon glaze. Juice the reserved lemon (about 2 tablespoons). Place 1/2 cup powdered sugar in a small bowl, add 1 tablespoon of the lemon juice, and stir with a spatula until smooth. If needed, stir in 1 to 2 teaspoons more lemon juice until the glaze is a pourable consistency.

Drizzle glaze over buckle and serve. Drizzle the cooled blueberry buckle with the lemon glaze. Let sit until the glaze sets, about 15 minutes. Cut into squares and serve.

This Filipino shaved ice dessert is layered with coconut, jackfruit, sweetened bananas, tapioca, and nata de coco.

How To Make Halo-Halo

tapioca pearls (optional)

saba bananas, bananas

brown sugar

(20-ounce) can jackfruit in syrup

canned full-fat unsweetened coconut milk

evaporated milk

sweetened condensed milk

Minatamis na saging and tapioca (recipe above)

coconut ice cream

macapuno (coconut sport strings)

ube halaya

nata de coco

ice,

Cook the tapioca (optional). Bring a medium saucepan of water to a boil over medium-high heat. Add 1/4 cup small tapioca pearls, stir to combine, and reduce the heat to maintain a simmer. Simmer until the tapioca is al dente (translucent with small white centers), about 7 to 8 minutes. Drain through a fine-mesh strainer.

Slice the bananas. Peel and slice 3 saba or 2 regular bananas crosswise into 1/4-inch-thick rounds.

Make the syrup. Place 1 cup water, 3/4 cup packed light brown sugar, and 1/4 teaspoon kosher salt in a large saucepan. Stir and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook for 5 minutes.

Add the bananas. Add the bananas and bring to a boil. Reduce the heat to maintain a low simmer and cook until tender and translucent, about 5 minutes. Add 1/4 teaspoon vanilla extract and tapioca if using, and stir to combine, breaking up any clumps. Transfer to a medium bowl and let cool to room temperature. Cover and refrigerate until cold, about 2 hours.

Make the minatamis na saging and tapioca:

Cut the jackfruit. Remove the jackfruit from a 20-ounce can, leaving the syrup behind. Coarsely chop the jackfruit into bite-sized pieces. Return the jackfruit back to the can.

Make the milk mixture. Place 2/3 cup coconut milk, 3 tablespoons evaporated milk, and 3 tablespoons sweetened condensed milk in a small bowl or liquid measuring cup and stir to combine.

Assemble the halo-halo. For each serving, layer the ingredients in a 16-ounce glass in the following order: 1/3 cup minatamis na saging, 1 scoop coconut or ube ice cream, 2 tablespoons macapuno, 2 tablespoons ube halaya, 1/4 cup jackfruit and syrup, and 1/3 cup coco de nata. Top with 1 cup shaved ice and drizzle with 3 tablespoons of the milk mixture. Add more shaved ice to fill the glass if needed.

Serve and enjoy. Serve with a long spoon and mix it all up before eating.

Prepare the ingredients for assembly:

A recipe for the classic French dish. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.

Country Pâté (Pâté de Campagne)

Cognac

onion

pork

bacon (8

bacon

garlic cloves, pressed

thyme

allspice

black pepper

whipping cream

ham steak,

Coarse sea salt

Cornichons*

Dijon mustard

Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.

Epicurious

Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.

Melt butter in heavy medium skillet over medium heat. Add onion and saut&é until soft and translucent but not brown, about 8 minutes.

Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.

Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.

Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.

Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.

Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.

Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.

Tiny French pickles; available at specialty foods stores.

Top 7 bastille day recipes from across the web

The most viewed bastille day recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gougères recipe | Epicurious.com

Bichon Frisé

Melon and Herb Salad with Pistachio...

How to Make a Classic Blueberry Buc...

How to Make a Classic Blueberry Buc...

How To Make Halo-Halo

Country Pâté (Pâté de Campagne)

Top 7 bastille day recipes from across the web

The most viewed bastille day recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gougères recipe | Epicurious.com

Bichon Frisé

Melon and Herb Salad with Pistachio...

How to Make a Classic Blueberry Buc...

How to Make a Classic Blueberry Buc...

How To Make Halo-Halo

Country Pâté (Pâté de Campagne)

The most viewed bastille day recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine