This is the main course of Babette’s Feast (The story by Karen Blixen and movie of the same name). It is an over the top  masterpiece. One of the finest of the finest of classical French dishes served only in Paris’s finest restaurants. Tender, gamey quail stuffed with foie gras and encased in a puff pastry shell, swimming in a pool of black truffles hand-picked in the Perigord region of France. Rare bottles of “Clos de Vougeot” are poured into crystal goblets.

Recipe for four:

1 pound frozen puff pastry, defrosted 20 minutes at room temperature
4 quails, boned
1 1/4 teaspoons salt
Freshly ground white pepper to taste
12 ounces foie gras, 2/3 of which is cut across in 8 slices, the rest cut into 1/4-inch cubes
1 1-ounce black truffle, sliced as thinly as possible, at least 12 slices
1 tablespoon unsalted butter
1 cup white wine
1/2 cup chicken stock
1/2 cup demi-glace (see note)
16 black figs, quartered

1. Preheat the oven to 400 degrees. Cut 4 5-inch rounds from the pastry. Make a 3-inch circle in the center of each round, being careful not to cut to the bottom of the dough. Bake on a parchment-lined baking sheet for 22 minutes, or until puffed and golden. Carefully lift out the 3-inch round from the center to create a nest with a top. Set aside to cool.

2. Raise the oven to 450 degrees. Season the inside of the quails with 1/2 teaspoon of salt and a few grinds of pepper. Lay 1 slice of foie gras in each quail cavity followed by 3 truffle slices and top with the remaining foie gras. Truss the quails. Season the outsides with 1/2 teaspoon of salt and a few grinds of pepper. Melt the butter in an oven proof skillet over high heat. Sear the quails, 20 to 30 seconds per side. Place the pan in the oven and roast for 10 minutes. Turn the quails and roast for 5 minutes more. Remove and keep warm in a covered dish.

3. Place the skillet over high heat on top of the stove. Pour in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 1 minute. Pour in the stock and demi-glace and simmer for 3 minutes. Stir in the figs and simmer for 1 minute. Stir in the 1/4-inch cubes of foie gras and simmer, stirring for 1 to 2 minutes, until the sauce is reduced to 2/3 cup. Season with 1/4 teaspoon of salt and pepper to taste.

4. To serve, put each quail in a pastry nest. Drizzle with sauce, top with the pastry round and surround with the figs.

Ideally served with a red Burgundy wine such as Clos de Vougeot!
 

Pretty colours, and that box, with beautifully folded dividers.

It is Godiva’s homage to the pure flavors of classic homemade American pies:

• Apple Crumb Pie - Tart Granny Smith apples paired with the flavor of cinnamon cobbler crisp
• Chocolate Cream Pie - Silky 72% chocolate blended with rich cream and coated in smooth dark chocolate
• Pecan Pie - Toasted pecans accented by caramel, dark and milk chocolates with a hint of molasses
• Lemon Meringue Pie - Fresh squeezed lemon flavor, with a texture smooth as meringue, with the added flavor of silky white chocolate
• Strawberry Pie - pureed strawberries with sugar and pure, wholesome butter.
• Chocolate Peanut Butter Pie - Homemade peanut butter layered with velvety chocolate
• Key Lime Pie - key lime juice, vanilla and sweetened condensed  milk create a taste of the caribbean.
• Banana Cream Pie - An infusion of white chocolate,  exotic banana, rich cream and tropical vanilla in creamy ganache

They sure know how to make my mouth water! (And my eyes, never the less - oh, they would look good in my stomach!)
 

As usual aunt Ali was in a really good mood, when we visited her for late brunch on sunday. It was raining outside, but we were giggly, and daydreaming about Hawaiian summer nights, so she gave us a special treat - her very own blue ocean drink!

Here’s the recipe:

2 cl Light Rum
2 cl Blue Curacao
Pineapple Juice
(Ali-style is propably more like a third of each)
A lump of vanilla icecream
 

Cherry liqueur in a shot glass, dropped into a glass of Cava with ice.

This is one of Stella’s favorite summer drinks – it both tastes good, and looks fantastic! She first tasted it in Barcelona ten years ago (she just happened to be there during Cava week), and she always remembers this, when she takes the first sip of a Cherry Sub.