I have been searching for a good French-Canadian summer recipe. Searching being a relative term and it roughly translates to asking my mother repeatedly for some recipes. When I asked what 'they' ate during the summer I was told it was all just cooking and to forget seasonal food. Of course, no one ate Cipaille, no one ate Tourtiere, no one ate ANY of the french recipes that I was familiar with. The best I could get was that people didn't barbeque just because people didn't barbeque then. I did get a few general ideas for recipes, no instructions or amounts, per usual, so I will have to experiment with those first. Le dessert de nos ancestres - translated directly to be "The Dessert of Our Ancestors" is one of those simple, good, bad recipes all at the same time. Simple because there are three ingredients, good because it tastes so, so good, and bad because two servings will immediately clog your arteries and stop your heart. I don't have a picture of it yet - the humidity is so high here today that the cream will curdle as it pours out of the carton.
Le Dessert de Nos Ancêtres - Dessert of Our Ancestors. (with an intro longer than the recipe)
1 slice of chewy french bread, not baguette but more of a french country loaf - Italian bread will also work
heavy (whipping) cream, UNwhipped
maple sugar, grated
Place your slice of white bread in a shallow bowl. Make sure it is laying flat. Pour heavy cream over top, enough to cover the bread and dribble down the sides some. Grate maple sugar over top - enough maple sugar to lightly cover the slice of bread. Have EMT's on standby while eating.
If I were to guess amounts, I would think about 1/2 cup of cream, and 2 of the small maple leaves of maple candy. This won't work with whole wheat bread, evaporated skim milk, and Splenda brown sugar. Someone asked. I suggest you eat the original version and drink water for the rest of the day.
Comments