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August 14, 2013


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My favorite desserts made by my mom (she's French):

lemon pie with meringue topping

pear and fromage blanc ("quark" in German) charlotte (with "löffelbiskuits")

"floating island" (île flottante)

I tried to quickly find the corresponding recipes for you. They're in French, but I seem to remember you speak French. If you decide for one of these desserts and need some help in the translation, just drop me a line.


I would go for the Tarte Tartin!


Lovely post, great idea!

French dessert? Mousse au chocolat, definitely my favourite :-) for example from Jamie?http://www.jamieoliver.com/recipes/chocolate-recipes/delicious-chocolate-mousse


Macarons ? Poire Belle Hélène (which doesn't need any cooking) ? Choux à la crème ? Iles flottantes (said in the first comment) ? Look up on www.marmiton.org or www.750g.com. Good luck !


What a great idea. Your dinner sounds delicious. Each course made my mouth water to think about.

I LOVE LOVE LOVE Key Lime Pie. I guess it is truly American, isn't it? That and New York Cheesecake :-)

The table looks lovely too.

Ahhh Pale Ale - I miss it. Hard to find here in Zurich.


Beautiful photos, as always.

How about Profiteroles?


Oooh, your suggestions make my mouth water! Desserts are definitely my favorite foods :)


Oh goodness. All that looks so good!


Oh perfect question, I'm French and I love to bake :)

I strongly support Emma's lemon pie with meringue topping (love love LOVE it!)

But if it's too much lemon/meringue after the last Key Lime pie, I would suggest a tarte Bourdaloue (with pears and almonds), absolutely delicious and easy to bake!

Or a tarte Tatin: http://www.marmiton.org/recettes/recette_tarte-tatin_12456.aspx

If you need help with translating, let me know! Have fun :)


LOL my instinct started with Tarte Tatin and then Îles flottantes... or have a cheese course (with fresh fruit) instead?!!


I also tought Tarte Tatin ou îlles flottantes, perhaps because these are my favourites!


Mmmm, it all sounds so good! Thank you!


Now I'm hungry! Oh, and I'd suggest a Crème brûlée :)


It has to be creme brulee eller creme caramel! Or maybe, maybe a tarte tatin since apple season is coming up.


I'd second on the creme brulee!

Sol Stensland

Makroner. De er superenkle å lage. Ser lekre ut, og smaker himmelsk.Du kan lage de dagen før. De kan også fryses og tas opp rett før servering.Min favoritt er sitronmakroner med lemoncurd fyll.

Hilsen Sol


I've had Pear Clafouti on the brain lately. Its so yummy and my neighbors pear tree is loaded right now. Hopefully she'll let me snag a few. The recipe I use is in the cookbook "Barefoot in Paris". I've made it without the pear brandy and it was still very tasty, but of course the brandy really ads something special. Also, the word clafouti is so very french and just fun to say :-) Your photos are lovely as usual! Hope you will share photos from your french dinner too.

Here is the recipe link



Sounds like good fun!

Dessert ideas - maybe creme brulee or tarte tatin? You could also (if you were feeling brave) attempt macaron to go with coffee?


For dessert, try The Pioneer Woman's pots de creme. (www.thepioneerwoman.com) It looks beautiful and can be made ahead of time, which is always a plus. PS. Your American dinner looked delicious!


I'm french and can give you the receipes for the following deserts : des crêpes ou de la mousse au chocolat :-)

Bon appétit;-)

Sandy (USA)

Now that is pretty cool and sounds like it's a good time! Can I be part of your dinner/drinks/dessert club? I would be a virtual member! :-)


mmm pulled pork is my FAVORITE.


Sandy - sure! :)


Ooh, so many options! Thank you all so much for the suggestions and recipe links!

Sol - Love the macaron idea. Have been wanting to try making them so that's definitely a contender!


One of my favourites is tarte Tatin!

molly h

looks like Lagunitas IPA! good choice!


What a great idea with your club! Awsome!

My sugegstions: Tarte Tatin, Creme Brulee (there is a version with orange), Saint Honore (very rich)http://en.wikipedia.org/wiki/St._Honor%C3%A9_cake


... or cherry clafoutis, mousse au chocolat or the lemon version of it, eclairs (fruit version is great, pancake layer cake


Lemon tartelettes, Tarte au citron...

I adore to bake!


This is an awesome idea! And it looks as though you've been having meals outside on the deck quite often these days. I have no suggestions for the menu but let me know when the next gathering is there! I'll bring the music! ;-)


Guuuuu vilka fina bilder det blev! Vad duktig du är. Allt ser precis lika gott ut som det var :-)

Vad spännande med dessert, jag ska nog kolla upp några av de franska länkarna. Mais oui.


Ofelia, from Mexico City

What about crepes Suzette? No bake, but really a delicious flavors. I would like to be a virtual member too! Greetings.


Time for Crepe Suzette to make a triumphant comeback, non?

Here is the USA's own French chef Julia Child prepping the dessert:


tarte tatin!!

Rhonda Hoehne

Love the photos. Wish we could eat out on our deck in the summer. It is just too darn hot here in South Texas ! Even if we wait until after dark (8:50 pm) to eat dinner, we would be dinning in 97 degrees F. Not at all enjoyable!


So many goodies to choose from! Thank you!

Ruth Vallejos

Hmm. A gallette is always nice, and I'm sure there will be some new apples or end of season stone fruits available for it.

If the weather has already turned, cheeses with fruits are always a nice way to finish the meal.

Your club sounds like fun! It's always fun to see how people respond to a theme.


La crème brûlée. Evidemment.


Tarte aux pommes, éclairs (chocolat, café, pistache, caramel...), choux à la crème, baba au rhum, flan parisien, tartelettes aux fruits de saison, etc...
Bon appétit!


Poached pears (there are loads of variations) with crème freche. Perfect for this time of year and quite low-cal!!
We used to do this type of thing with our neighbours some years ago, we also dressed up if appropriate!


I have a Sunday lunch club with a group of friends here in Madrid and love it -- it came together much the way that your dinner club did, and we operate the same way, too. Not too much planning or obligation, just a lot of good food and wonderful company.

As for dessert, my favorite French dessert is Charlotte aux framboises. Easy to make, and you do it a day or so ahead of time, so no last-minute panic. If you don't want to make the lady fingers yourself, you can buy them, or even plain sponge cake.



Love this idea. And here's a great, simple but showy, no-flour cake:
Jean-Georges' Molten Chocolate Cake

You can watch Jean-Georges Vongerichten, and the New York Times' Mark Bittman make it here:



Correction: there's a tiny bit of flour in the molten cake. Look how cute it is


Molten Chocolate Cake

TOTAL TIME 30 minutes

1/2 cup unsalted butter, plus more for buttering the molds
4 ounces bittersweet or semisweet chocolate, chopped into small pieces
4 large eggs
1/4 cup sugar
2 teaspoons flour, plus more for dusting the molds

Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
YIELD 4 servings


Chocolate tart!


Kul med matklubb och vilken bra idé att ha ett land som tema. Det gör det mycket lättare att välga rätter som passar ihop - utan att man behöver diskutera med varandra för många gånger.
Tart Tatin är min favorit dessert, så den röstar jag på. Det är den godaste äppelkaka som finns och om nästa matklubb är under hösten har du svenska äpplen. Jag kommer inte ihåg om du har äppelträd, men annars kan du säkert få från någon av grannarna.

En annan möjlighet är en bit god ost. Eller ett par goda ostar och en mycket liten chokladkaka efter osten.
Ost mellan huvudrätt och dessert tycker jag känns väldigt franskt. Det kräver ingen tillagning, bara en butik med välsorterad ostdisk.
Det blir spännande att höra om hela menuen när ni har haft näst matklubb. Många hälsningar, Lena

Josseline Wood

Clafoutis aux poires, ou crème caramel. Très faciles à faire.


Thank you! How on earth am I going to choose among all the deliciousness?!

Jennifer in France

I agree with the clafouti idea. It is très Français for this time of year. If made with cherries, the pit is to remain to keep it juicier! Lately "les cupcakes" have been the sensation here as the macaron craze has had a plateau. And bie sur, the person who does brings drinks will have a huge choice from Systemsbolaget!


About the desserts, why not Merveilleux?
I bet nobody never heard about these.

Anne Paguet

And why not a "Paris-Brest" named after a cycle race Paris Brest Paris, a pate a choux with praline cream inside ! Delicious !


I don't have a dessert suggestion but I wanted to tell you how much I enjoy your blog. It's bookmarked and I check back often. I am now inspired to start my own dinner club! I look forward to reading about the dessert you choose, amongst all of your other lovely posts!


Hi Benita !
I'm a reader and don't usually comment, but hey ! I'm a french girl from Paris so I thought, if I don't comment on this, when will I ever... ?

Here is a short list of our parisian all time favorites : Profiteroles, Mousse au chocolat, Crêpes Suzette, Crème brûlée.

Also, these are easy to make, you can't go wrong with any of them. Macarons are very frenchie, too, but they are a pain in the rear really, so I wouldn't advise trying them.

Can't wait to see how it will turn out for you :)

Tânia Sequinho

What a marvelous idea! It sounds really fun and stress free because the distribution of the courses and drinks. :)

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