Thursday started off with a maple pecan scone accompanied by lemon curd. The scone was filled with crunchy bits of maple sugar and topped with a scrumptious reduction of cream and maple sugar. It really didn't need any lemon curd, so we saved it for future breakfasts.
Dinner was a somewhat Scottish-inspired affair, as Phil had mentioned how much he was missing the comforting food. Start off with some french onion soup. Then gourmet veal sausages from the Glebe Meat Market (yum!) with veal gravy, brown-butter mashed potatoes and tomato-mozzarella salad. Those potatoes are game-changers. Nothing short of amazing. Thank you very much Chef at Home!
For dessert, we had walnut spiced cupcakes with maple french buttercream icing. The cupcakes were super fluffy and light, but the icing was the real winner. Using my new French pastry skills, I tried this recipe that I would never have even attempted before. It's French buttercream with maple syrup in place of regular sugar and simply explodes with maple flavour.
On Saturday, or what we like to call "Brunch Day", we made hollandaise and poached eggs with applewood smoked bacon and garlicky homefries. It's a wonder I'm not waddling yet.
For dinner, I made Julia Child's Boeuf Bourgignon, which we ate with fresh baguette. It wasn't quite as delicious as hoped for... I don't think my French pastry skills are as transferrable to cuisine as I'd hoped. But still yummy.
Dessert on the other hand was a complete success. Time yet again to make the premiere dessert of Cordon Bleu: the lemon tart. And this one was as close to perfect as I've gotten yet. I really enjoy baking when it's not a mad rush to get everything done all at once. I relaxed and took the entire day to produce this masterpiece, which almost makes me a convert to pastry dough, something I usually hate to work with. On a normal day, I never leave the pastry long enough to cool in the fridge so it's a hot mess.
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