A Slice of Heaven, Lemon Gingersnap Icebox Pie

Here is a great dessert recipe, perfect for any occasion, Lemon Gingersnap Icebox Pie by Erin French. Erin French is the owner and chef of The Lost Kitchen, a forty seat restaurant in Freedom, Maine, that one has to send in a postcard for a dinner reservation lottery. Her restaurant was recently named Time’s World’s Greatest Places, and Bloomberg includes her in “12 Restaurants Worth Traveling Across the World to Experience.” She has quite a life story which she vividly describes in her bestselling memoir Finding Freedom.

This might be a perfect dessert for your upcoming Easter gathering and celebration for many reasons. It is best to make it the day before, so advance preparation eases up your schedule. You slice it straight from the freezer when ready to serve. Makes one 9” pie, serves 8.

Lemons are in season, and who doesn’t love a bright, cool, and creamy lemony dessert. It is so easy to make, and the citrus-ginger combination is addicting.

This icebox pie just looks like spring. You can have fun and be creative with garnish. I used fresh sliced kiwi, but you could use other fruit such as blueberries, or candied ginger pieces or even dainty edible flowers. Make your whipped cream the day before, and dessert is done.

Lemon gingersnap Icebox Pie

Lovingly Adapted from Erin French’s Big Heart, Little Stove

For The Crust:

1 box gingersnap cookies (about 9 ounces)

1/4 cup granulated sugar

4 tablespoons unsalted butter, melted

For The Filling:

6 large egg yolks

1/4 cup granulated sugar

Pinch of kosher salt

1 (14-ounce) can sweetened condensed milk

2 tablespoons grated lemon zest

3/4 cup fresh lemon juice

Freshly whipped cream, for serving

Make The Crust:

Preheat the oven to 350 degrees F. In the bowl of a food processor, pulse the cookies until the crumbs are the consistency of coarse sand. Transfer the crumbs to a medium bowl, add the sugar, and melted butter, and stir to combine.

Pour the crust mixture into a 9-inch springform pan or pie dish and press evenly over the bottom of the pan. Bake until just barely golden and puffed, 8 to 10 minutes. Set aside to cool completely before adding the filling.

Make The Filling:

In a bowl of a stand mixer fitted with the whisk attachment, combine the egg yolks, sugar, and salt and whip on high speed until the mixture is light in color, 3 to 4 minutes. With the mixer running, slowly add the sweetened condensed milk, and then the lemon zest and juice.

Pour the filling into the prepared pan and freeze for at least 6 hours, or overnight.

If using a springform pan, unmold the pie. Slice into wedges and serve immediately with freshly whipped cream. Add a garnish of your choice of fruit, dried ginger, or dainty edible flowers.

If you are not serving the entire icebox pie at once, return the remaining pie to the freezer, otherwise it will melt. Enjoy!

Bon Appétit et Bon Weekend…Bonnie

In My Garden and Happy Place

For those of you who have signed up for my newsletter, I thought that since it is the beginning of the year, I would introduce myself to you once again—the writer behind all of these posts. It gives me great happiness to write amd share with all of you what I call my “Taste of French Country Living”.

It is a lifestyle that embodies a “coastal Southern California meets South France” through artful seasonal living in cooking, gardening, travel, styling, and more! I confess, I am a little bit farm girl, a little bit European, and a little bit SoCal gal all rolled into one grateful person!

In My Kitchen and Another Happy Place

My husband, John, and I have spent over two decades transforming what once was a neglected acre of land into a beautiful and bountiful petite Provence in coastal North San Diego County. This May 2024, we celebrate 25 years living here at what we affectionately call, Domaine de Manion.

Bocce Ball Court and Gardens at Domaine de Manion

I have been featured in local and national media for my home and garden, backyard vineyard, organic practices, chickens, and styling. I was one of four California home gardeners chosen by Scott’s Miracle Grow to ride on their “California Grown” themed float in the January 2016 New Year’s Day Rose Bowl Parade.

Besides my blog, I co-authored Gardening with Free-Range Chickens For Dummies and am quoted in the beautiful part coffee table, part cookbook, Lunch in Provence, and For the Love of Provence.

Bottling Our Syrah in November 2023

A professed self-taught gardener, I have an Agricultural B.S. degree from Colorado State University, Fort Collins, Colorado. In addition, I also earned an International Business Certificate, and Wine Technology Certificate from Mira Costa College, Oceanside, California.

If you have friends who might like these posts, recipes, tips, sometimes musings, and hopefully some inspiration, please tell them about my website, and newsletter.

Bon Appétit et Bon Weekend…Bonnie

For more details regarding classes, events, writing, speaking, and other inquiries, please contact Bonnie or (tel) (760) 402-7600.

Lunch on the Canal du Midi in Languedoc, France

On a Mission, Walking in Paris. Photo Compliments of Stephen Caldwell

This fall I spent a glorious week in Paris with a dear friend. I had wanted to do that for a while, spend a week just enjoying everyday Paris. We did a lot of walking in Paris, which I highly recommend. One can really take in the details of Parisian everyday life, study the architecture, smell the croissants, and enjoy the razzle dazzle of this great city. So often, a view, or a scene is like a real life picture perfect postcard. No editing or enhancing needed. Everyday Paris is amazing.

Walking so much in Paris, I had an “aha” moment where all of my past trips to Paris came together. I really got a grasp of the layout of Paris, and now it seems very personal and familiar to me.

Of course, if you are walking, it helps to have a plan. Last June, The New York Times published A Walk in Paris: Gardens, Greenery, and Flower Shops by Christine Chitnis, which was curated by Sandra Sigman. Sigman has had a long time love affair with Paris, recently bought an apartment there, and has a popular floral business in Massachusetts specializing in French floral design. Her delightful new book, French Blooms highlights the celebrated florist and her distinctive French style of flower arrangements. In The New York Times article Sigman tastefully guides you on a short three mile walk through the 6th and 7th arrondissements. You can stop and start whenever you like. If walking is not your preference, you can get to these places in your preferred mode of transportation.

Sigman highlights her favorite florists, eateries, green spaces, and specialty shops such as Barthelemy, an incredible cheese shop that has been in the neighborhood for more than 40 years.

One of the Neighborhood’s Most Charming Cheese Shop. Photo compliments of Stephen Caldwell.

These two neighborhoods, the 6th and 7th arrondissements, have an abundance of incredible flower shops. I can see why Sigman especially loves this area. This neighborhood also boasts Cafe Varenne, one of my favorite (and Ina Garten—Barefoot Contessa) casual spots for people watching and delicious lunch.

Inside the Flower Shop, 69 Bac

Each flower shop is different from the next, in what they carry, how they display, what they specialize in, and their locations. Flower shops and flowers are very popular and well supported in the Parisian community. It is not uncommon to see an armful of beautiful flowers heading to someone’s nearby home.

Jardin de Luxembourg, A Perfect Spot to End Your Walk

Sigman ends her walk at the Jardin de Luxembourg, a classic Parisian park, usually filled with relaxing Parisians strolling about, lounging in a chair by the Grand Bassin, or contemplating by the magnificent Medici Fountain. In October, the gardens were still bursting with color for all to enjoy.

Started in 1611 by Marie de’ Medici originally, Jardin de Luxembourg has seen many transitions. Thank goodness Jardin de Luxembourg was saved from the mammoth Haussmann urban redevelopment happening in Paris in the 19th century. Slated for demolition and development, 12,000 Parisians petitioned to keep the garden, ensuring its glorious permanence.

The Magical Setting of the Seine at Dusk. Photo compliments of Stephen Caldwell.

Not on Sigman’s curated walk, but a “must to do” sometime while you are in Paris. Stroll the Seine at dusk and sunset with a friend or a loved one. It is breathtaking, and postcard picture perfect. One really feels the essence of Paris and the amazing beauty that abounds.

Paris has recently made strides to make the city more pedestrian and bicycle friendly. Roads down to the Seine have been blocked from cars, encouraging you to stroll, meet up with friends, or perhaps stop at one of the riverfront cafes. Allons y!

Bon Appétit et Bon Weekend…Bonnie

Fresh Blackberries and Santa Rosa Plums From the Garden

This time of year is heaven if you have berry bushes and fruit trees in your garden. Pretty as a painting, this fruit was begging to be made into a crisp, or as the French call, crumble. I chose a crisp recipe because blackberries and plums can be quite juicy, which is the best for a crisp.

In Ina Garten’s Barefoot in Paris cookbook I found her Plum Raspberry Crumble recipe and lovingly adapted, and substituted my fruit selection. Know your fruit, if you feel your fruit is ripe, but not real sweet, add an additional 1/3 cup sugar to your fruit mixture before pouring into your baking pan. If you like your fruit slightly tart, follow the recipe. Yum!

Ready Fruit Mixture in Baking Pan

Rolled Oats and Sliced Almond Topping Baked to Perfection

Serve This Crisp Warm with Generous Dollops of Vanilla Ice Cream

Taking a Summer Break. Enjoy Your Summer!

Bon Appétit et Bon Weekend…Bonnie

Potato and Green Bean Salad with Pastis Vinaigrette

I have made recently two new potato salad recipes, that are similar in a way, yet different. Both are great recipes to make spring into summer. Both use seasonal vegetables and finish with a toss of flavorful vinaigrettes while the salad ingredients are warm.

What makes them different is the type of potatoes used, red onion versus leeks, different herbs—parsley and thyme versus mint, and entirely different vinaigrettes. You can’t go wrong with either one.

The first recipe is from Elizabeth Bard’s book, Lunch in Paris, a fun and light romantic read about an American gal falling for a French man and his culture, while interjecting fabulous recipes along the way. Bard’s Picnic in Provence is also a fun read, and a sequel as her adventurous life continues in South France.

The second recipe is by Romel Bruno, recently published in The New York Times. This recipe is easy to make and I love the sherry vinegar and shallot flavor combination. This is a great side dish, but Bruno suggests adding hard-boiled eggs for a hearty vegetarian dinner.

Potato and Green Bean Salad

with Pastis VinAigrette

Lovingly Adapted from Elizabeth Bard’s Lunch in Paris

Recipe Note: Pastis is a refreshing summer apéritif, particularly loved in the South of France. I happen to have a bottle of it in my pantry. I believe you can find it at most liquor stores. This flavor adds a licorice kick. playing on the textures of crunchy beans and creamy potatoes. The original recipe calls for 1 teaspoon of Dijon mustard, and I think it needs two.

Ingredients:

2 teaspoons white wine vinegar

1 tablespoon lemon juice

1 tablespoon pastis or anisette

1/4 teaspoon coarse sea salt

1-2 teaspoons Dijon mustard

1/3 cup extra-virgin olive oil or more, up to 1/2 cup, to taste

1-1/2 pounds small red potatoes, halved or quartered

3/4 pound haricots verts, extra-thin French green beans, blanched

1 small red onion, minced

1/2 cup flat-leaf parsley, finely chopped

1 tablespoon fresh thyme (if you don’t have fresh, skip it)

1/2 cup tiny black niçoise olives

Directions:

Combine the first 7 ingredients for the vinaigrette in a glass jar or other airtight container. Shake vigorously to combine. You can make the vinaigrette several days in advance.

Place the potatoes in a pot of lightly salted cold water, bring to a boil, and cook them until tender (20 to 30 minutes).

Meanwhile, trim the beans and blanch them in lightly salted water for 3 to 4 minutes. They should remain bright green and retain their snap. Drain and rinse them under cold water; pat them dry with a paper towel.

Drain the potatoes. While they are still warm, placed them in a large bowl with the onion, parsley, thyme, olives, and green beans. Add the vinaigrette and toss to coat. Leave in the fridge for an hour or so that the flavors have a chance to blend. This salad is best served at room temperature. Yields: 4-6

Roasting the Vegetables for Roasted Sheet Pan Potato Salad

Roasted Sheet Pan Potato Salad

Lovingly Adapted from Romel Bruno, Published in The New York Times

Ingredients For the Salad:

1-1/2 pounds baby potatoes, halved if large

3 tablespoons olive oil, divided

Kosher salt and Black Pepper

1 bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds

1 large leek, white and green parts only, halved lengthwise then cut into 1/2-inch half-moons

1 teaspoon sweet paprika

4 hard-boiled eggs (optional), quartered

Ingredients for the Shallot Dressing:

1/3 cup olive oil

2 tablespoons sherry vinegar

1 small shallot, minced (about 2 tablespoons)

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons chopped fresh mint leaves

Directions:

Heat the oven to 425 F. degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes.

In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes.

While the vegetables are roasting, make the dressing: Combine the the olive oil, vinegar, shallot, mustard, honey, and mint in a bowl, then whisk to combine.

When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint. Serves 4.

Bon Appétit et Bon Weekend…Bonnie

‘Celestial Night’ Rose, One of Felicia Alvarez’s Favorite in the Purple & Lavender Category

There is a new book out by Felicia Alvarez called Growing Wonder, A Flower Farmers Guide to Roses. Alvarez is a third generation flower farmer with an 80 acre mostly rose farm outside of Sacramento. In ‘your best friend warm and friendly voice’ she expertly guides you through how to grow roses, debunking the myth that roses are hard to grow. She even breaks out rose growing into three category types to help you further grow fabulous roses whether you are a “Weekend Warrior,” “Everyday Gardener,” or an "Aspiring Rosarian.”

Alvarez covers all the bases on roses in very readable chapters on rose selection, planting roses, rose care, harvesting and suggested resources. I have learned so much from her and her book. Here are just a few tips:

1) Whether you buy a bare root or potted rose, the most important thing is to get it into the ground.

2) Know your soil type, irrigation output, and soil moisture.

3) You can prune a rose year-round.

4) Roses can thrive in pots and containers.

4) Compost is different from mulch, and compost is key for your roses.

5) Feed your roses on a schedule of U.S. holidays beginning with Easter/Passover, Memorial Day, Fourth of July, and Labor Day.

6) A healthy rose goes a long way in defending itself from pests. Observe your roses diligently, and act quickly when pests appear.

7) Harvest your roses early in the day, and when buds are a tight bud-to-marshmallow form.

8) Maintaining a cool temperature for your roses after harvest is key for a longer post harvest life.

9) Her time-tested favorite roses for growing and cutting, broken down into color schemes and types.

10) Design a simplistic floral bouquet with roses, and let your roses shine!

11) Avoid taking rose thorns off their stems for floral arrangements, unless it is for a bridal bouquet, etc. Removing rose thorns creates more wounds and places for bacteria to enter.

‘Distant Drums’ Rose, A Multi & Taupe Favorite of Felicia Alvarez and Erin Benzakein at Floret Farms

Besides actively managing her rose farm, selling her cut roses and writing, Alvarez created Menagerie Academy, which offers garden rose education with one-on-one assistance, workshops, and online courses. Visit her website Menagerie Flower for more rose information and rose care products. Alvarez lives on her farm with her husband and darling two young sons.

‘Sally Holmes’ Rose, One of Felicity Alvarez’s Favorite Climbers and Mine Too!

I highly recommend this book for all of you who love to grow roses. It is a wonderful reference to have at hand for rose information, inspiration, and to increase your garden rose expertise.

Alvarez says to grow the roses you love. I love the romantic climbing Eden rose, the landscape classic White Iceberg rose, the apricot hybrid tea rose Just Joey, and the stunning deep purple to lavender floribunda rose Intrigue, to name a few more that grow in my garden. Please share what garden roses you love to grow!

Related Past Post:

Flower Power

Bon Appétit et Bon Weekend….Bonnie

Missy Robbins and Talia Baiocchi’s 2021 cookbook, Pasta

Okay, I confess. Missy Robbins and Talia Baiocchi’s 2021 cookbook, Pasta, The Spirit and Craft of Italy’s Greatest Food, with Recipes is truly an outstanding cookbook. In fact, listed as one of the top ten cookbooks in 2021. A Christmas gift, and I haven’t really had a chance to read through it or make any recipes yet. Except one, the House Vinaigrette.

I think their House Vinaigrette is outstanding, and the recipe I want to share with you. I make my own salad dressings, and have my favorite vinaigrette which might change slightly with the seasons. Everyone should have their own signature House Vinaigrette, and you probably do. Maybe this one will become your new House Vinaigrette.

I love this vinaigrette because it is a 2:1 oil to acid ratio, and not the usual 3:1 ratio. It has a whooping tablespoon of Dijon mustard, and the garlic is Microplaned to easily blend. I feel this vinaigrette goes well with any type of lettuce you throw at it, it is just that good! Enjoy!

House Vinaigrette

Lovingly Adapted from Missy Robbins and Talia Baiocchi’s Pasta Cookbook

Yields 8 servings

Ingredients:

1 Tablespoon Dijon mustard

1 clove garlic

1/4 cup red wine vinegar

1/2 cup good olive oil

salt and pepper to taste

Directions:

1) Add the mustard to a bowl. Using a Microplane, grate the garlic into the mustard and stir to blend.

2) Add the red wine vinegar to the bowl. While stirring drizzle in the olive oil.

3) Make sure to prepare your dressing ahead, so the garlic has time to bloom.

4) Can be kept in an airtight container and refrigerate for up to 3 days.

If you make this vinaigrette, please let me know what you think!

Bon Appétit et Bon Weekend….Bonnie

The Floral Palette Shop on Girard Street in La Jolla

From time to time I write about “Places to Know” around San Diego County which are special. I was not familiar with The Floral Palette until a dear friend highly recommended I stop in and explore their original Rancho Santa Fe location at 16089 San Dieguito Road, Suite H101. Recently, owner, Natalie Maxwell has opened a second location at 7643 Girard Ave. Suite B in La Jolla. Both locations are closed on Sundays.

If you are not familiar with The Floral Palette, I would like to introduce you to it now. The flower arrangements are stunning, fresh, and very creative. Besides flowers, it is quite an extraordinary gift shop with areas that cover culinary, entertaining, holidays, accessories, baby, and much more. Both shops are expansive and beautifully merchandised, it really is a dilemma narrowing what to buy for your special someone or yourself!

The Floral Palette, La Jolla Location.

In the Floral Palette La Jolla location, there is an honest to goodness mouth-watering “Patisserie” in the back for coffee, croissants, Paris-oriented patisseries, and breads.

The Floral Palette, La Jolla, Surprise Patisserie in Back

I could go on and on raving about The Floral Palette, but the best thing is to check it out for yourself, whether the Rancho Santa Fe or La Jolla location is more convenient. Better yet invite a friend, or a loved one and make an adventure out of it.

Bon Appétit et Bon Weekend….Bonnie