Few things are as magical as the wonders of Paris decorated for the holidays. France, like more European countries, are more subdued in their public decorations than we are in the United States. However, the sparkling lights and decorated trees transform the French capital into a winter wonderland.

France, a predominantly Catholic country, celebrates the holiday season from December 6 (the feast of St. Nicholas) to January 6 (epiphany or la fete des rois in French). Below are a few unique French holiday traditions:

– French children leave their shoes on the hearth for Pere Noel (Father Christmas) on Christmas Eve. He fills them with sweets, nuts, fruit, and small toys. Legend has it that he leaves only coal for naughty children.

- Most French household decorations include at least one creche, a small nativity scene.

- The main Christmas meal is the reveillon (the re-awakening), which is eaten just after midnight mass on Christmas Eve. The food varies by region, but always includes the area’s most sumptious fare.

- Traditional French holiday baked goods include the Buche de Noel (Christmas log), a chocolate and cream concoction rolled to look like a real log, and the Three Kings Cake, which is baked for Kings Day (January 6).

For more Christmas in July posts, see:
A New Take on a Holiday Wreath from Peggy at “Junk Creation”
Trends in Christmas Trees from Linette at “She Loves Parties”
Quilted Gift Projects for Youngsters from Mary Emma at “Quilting and Patchwork

^{(photo © Newscom)}

Post from: Blisstree

Christmas around the World: France

Post from: Blisstree

Bastille Day

Monday, July 14, is Bastille Day, the French national holiday that commemorates the storming of the Bastille prison in Paris, an act that led to the French Revolution and the end of the monarchy in France.

In honor of the occasion, the people that make Pernod, the tasty French anise-flavored liqueur, have shared with us their recipe for Poussin (that's French for Cornish game hen) with Pernod. It's a nice recipe for any festive occasion.

Poussin Pernodine
1 teaspoon fennel seeds
1 oz (25g) butter, cut into small pieces
1 teaspoon mixed dried herbs
2 tablespoon grated lemon rind
1 tablespoon chopped parsley salt and freshly ground pepper
2 tablespoons oil
4 poussin (Cornish game hens)
1/2 pint (300ml) chicken stock
1 tablespoon Pernod
2 egg yolks
1/4 pint (150ml) single cream

Directions:

1. Mix together the fennel seeds, mixed herbs, parsley, salt and pepper. Sprinkle the mixture over the inside and outside of the poussin.

2. Heat the oil in a large casserole, add the poussin and fry on all sides until golden brown. Add the stock and Pernod and bring to the boil. Reduce the heat, cover and cook gently for 40-45 minutes until the poussin are tender.

3. Remove the poussin from the stock and keep warm while preparing the sauce. Blend together the egg yolks and cream, add to the stock and cook gently, stirring, until the sauce is thickened. Do not allow to boil. Add the butter, one piece at a time, stirring constantly. Taste and adjust seasoning if necessary.

4. Mix the parsley and lemon rind. Place each poussin on a plate, pour the sauce around it and sprinkle with parsley and lemon.

Serves four.

^{(photo © peng/wikipedia commons)}

Post from: Blisstree

Chicken with Pernod for Bastille Day