But I’ll probably enjoy the fruit fresh out of hand, cooked with meats like pork or chicken, or in GF clafoutis or cobblers. Susie – I know Patricia’s jam must be fabulous; Miche (and I) love the pure flavor of the apricots, so sweet and just slightly tangy. Used some for rugelach and kolachy filling. i tried the recipe above, but used peaches. what she added to apricot jam (similar recipe to yours, david) was the little almond-looking nut that is located inside the apricot pit. Apricot jam makes a breakfast-worthy filling for a sweet omelette and 2. Sadly, I never got her recipe, but I do still harbor a fondness for apricot jam. I am not American, but I do love those American breakfasts, all of the above. Your apricot jam looks lovely. This jam would certainly fit the bill. the best is just before they are too ripe so they are slightly acidic. Sigh. For those wondering about skins. The lack of oxygen causes it to seal (and doesnt allow spoilage). Woops, I meant water not sugar…for the 1/2 cup measure comparison to your recipe, David. This looks fantastic. Sterilise the jars, lids and jam funnel. That further kills microbes. You are my new hero! If you wish, crack a few open and put a kernel in each jam jar you plan to fill. I didn’t like apricot jam till I had a taste of my in laws own production : i realised that i didn’t like oversweet dull pale apricot jam, nuance :). Transfer the fruit and sugar to a large, heavy saucepan and bring to a boil over medium-high heat. Put the mixture in a pan and bring to the boil on a high heat. Thanks David and keep up the great photos and recipes. The information you provide allows us to send you periodic updates and other communications. Your shot of the varied jars of your gorgeous apricot jam made me smile, thanks for the memories and the recipe. How much have you reduced the sugar? My apologies. And I’m about to pull some frozen apricots out and turn them into jam, to extend my “jam season”! seduced by a fruity apricot. Trim away any soft or moldy bits. It is a traditional French-style pie, an almond and apricot jam tart. I should have made more because I feel like every bite is so precious. Also can this same recipe be used for any type of fruit? Have just returned home with a HUGE basket of home grown apricots. Mother” jam phobia and try this recipe ! SaraLe: Thanks! This afternoon I a batch of kernel-free conserve using your recipe. I have 2 reasons for considering this: 1) I am a beekeeper so I have a lot of honey; 2) It would be good to avoid using ultra-refined sugar. Thank you David. And now the canning season is upon us, we will be sure to try this one. I rarely buy jam since it’s something I like making so much. (and good Breton butter of course) Then again, pancakes are nice too! Vera: I’ve never peeled an apricot. Does that still exist? The blackberries have been plentiful this summer and they are so sweet I reduced the usual amount of sugar by half for my last batch of jam. As much as I used to love the croissant, butter, and high quality jam breakfasts in Paris, with café au lait, of course, I can no longer warm up to the idea any longer. Have you ever tried freezing your jam (not in jars, obviously)? I describe this as feeding the fire within slowly with hot coals instead of a continual feed of kindling. I served it with a simple almond cake that I make for breakfast and with some unsweetened whipped cream. The French are excellent at making jam that is not too set and not too sweet. I will never make jam any other way. I can almost taste the tart fruit as I sip my morning coffee. Although they may be more simplistic, they have more flavor and depth, which is what really matters. I LOVE quintessential american foods, i.e., grilled hot dogs, hamburgers, sundaes, etc., but breakfast is one of those meals that makes me feel so french. If you seal the jars, they will keep for…a very long time (years). made with those ingredients. Reduce to a medium … She cooks it until it’s at the peak of clarity and color and before the sugar has started to caramelize; then stops. I don’t recommend using less sugar, since it may not jell correctly. I honestly don’t think you have to adapt the recipe for altitude. The third thing I notice when cooking with honey is that it can leave a “dirty” taste. Really, you have to try but I don’t think you’ll lose! I was sitting here with a bag of very ripe pricots, and low and behold, today’s post. I imagine it would be fine, but because the fruit isn’t “confit” the way it is in most jams, that is very, very sweet and sugary, it may get watery after thawing. Miriam – one of the secrets of this jam’s goodness is the small batch, because it doesn’t need to cook very long. But right now, (just 4:30 am here), the idea of warm, crusty French bread and your beautiful, vibrant apricot jam sounds just like heaven to me. The night before you plan to make the jam, pit and quarter the apricots, reserving pits. You know I do skip one step with jam; I don’t skim the foam. The result is delicious and surprising! I haven’t had apricot jam in AGES but will def try it after this! :). Sometimes I amazed when I go out to breakfast here (in Oklahoma) and I order something that sounds like it will be simple like a “granola sundae” and they bring out 3 plates of food just for me. Have you heard of this? No thanks. I hadn’t ever considered it with apricots. please let me know, i’have some fruit ready to be made into some fall jam. Is there anything prettier than a cupboard full of jars of homemade jam? She also refuses to put apricot pits in her jam—a typical French custom—for in her mind, anything that interferes with the pure, fresh apricot flavor is blasphemy. She receives your emails too but may not have seen this one yet (she was processing plum tomatoes the last time I saw her). This recipe produced a glorious bright orange jam. This form is currently closed for submissions. We enjoyed a stay in the French countryside one summer & loved our understated breakfasts. Thank you THANK YOU for including the target temperature in for those who want to cook this lovely dish, but want to use a candy thermometer. The photo of the bubbling pot, with jam so thick and creamy looking, is very enticing. Huevos rancheros, bacon and eggs, sausage…mmmm. Sometimes I crack them with a hammer, sometimes I put them in whole. The amount of sugar shown is based on how much apricot puree I got from this particular batch of apricots. After tasting it once after it cooled it tasted just like the jam, nothing bitter or unsavory here. Hello Michelle! Would not bother with any other recipe. Halve and stone the apricots, chop the flesh, then put in … If you register in error, please contact us to have your record from our database. You are telling me that I can make jam, close it in a clean jar, and enjoy it for up to a year? If a late frost doesn’t turn the growing fruit to black olive look-alikes, I make dozens of jars of apricot jam. Thank you for the recipe. For one reason, my freezer is pretty crammed full of ice cream (!) When to stop cooking it is the tricky part. I’ve looked for Damson plum jam recipes, and the fruit to sugar ratios vary wildly. apricot jam looks absolutely AWESOME :) Soup 1%. I love Apricot Jam! Thanks!! 1 teaspoon freshly squeezed lemon juice. Or with your favourite soft cheese? Cannot express how darn good they were! When I was in Paris in July, my sister served apricot jam with gingerbread spices along with baguette for breakfast. I’m thinking about planting an apricot tree in the garden, as they do well in my So Cal location. The color of your jam is a sure indication of how yummy it is. So, you just have to try, and then you have to let me know. A Provence Summer Preserve ~ French Set Apricot and Lavender … It lasts a long time if you seal it in jars, freeze it, or refrigerate it! Hello! The colors in this jam are stunning and I appreciate that you don’t overdo it on the sugar. I had a superb collection of jam jars similar to yours…and my once-a-week cleaner threw them all away last year. And gorgeous! thank you. I am still sad. Please advise. Thank you for sharing it, When I need volunteers to help me with work at the local fall fair, I lure them successfully with apricot jam. 1/4 cup (60ml) water. Have just tasted a home made jam in France which I think is very similar to this recipe and it is awesome. I have just brought apricots home from France to make jam so am going to give your recipe a go. At the same time, a 1/2 case of coveted, rare Blenheim apricots were reaching their peak on my kitchen counter. David: This recipe was lovely – thank you! Thanks David, I love your blog, and also your tips about apartments in Paris, I am going to try to rent one of them later this year, and then try your places to manger recommendations! Fill so there is still a small gap to the top, put the lid on and turn upside down. Friends become even friendlier when jam is available. It looks very pretty with the flecks of vanilla. it just didn’t seem right. 1 vanilla pod. I immediately renounced my old recipe in favor of this one. Pure apricot heaven. I am NEVER the person who gets things right on the first try, and it came out beautifully. In addition, honey burns easily, so you’d have to adjust temperatures and time. that would add a charming, sweet bitterness to the jam. It’s beautiful, it’s just a little beyond the syrup stage. Modern cooks are afraid to just do what Grandma did. I honor those who can rely on your “frozen dish” test, but I, for one, do not have the confidence to rely on it. Jennifer. Tone: I have seen the Ricore, the powdered chicory-based drink that some French people have for breakfast. Do I need to peel the apricots first? It does make the jam somewhat more cloudy, but it doesn’t affect the taste. You might want to check out my write up: How to Select Summer Fruits. Meat, charcuterie 5% That sort of breakfast sets me up with sky-high blood sugar levels, followed by deep low blood sugar reaction (and a roller coaster temperament to go with it), and hungry for the entire day. i poured some hot water over the peaches and pitted cherries ans scraped in a bean of vanilla and plonked that in as well. My pantry is quite cool, so no problems of spoilage. I love the collection of saved jars by the way. Jam it shall be. Thanks! How do I Jam and Jelly? I had way too many from my Mom’s garden and so I thought I’d try, just for fun. OMG Becky this jam recipe is AMAZEBALLS. The color of your apricot jam is a knockout–here in southern California we never got apricots that good in the stores this summer, and I haven’t made friends with the right people for a good backyard fruit supply (yet; my neighbor has a tree full of Reine Claude plums though–I’m angling for a hatful or so). Accordning to this survey, the percentage of French who usually have the following items, is as follows: Coffee 75% With food-of-the-gods like this that also nourishes my body well, there isn’t much need to pine for the lost pleasure of bread & jam. Bring to the boil over medium heat, stirring occasionally with a long-handled wooden spoon*. You may know about Maggie Beer, a cook from South Australia, this is her recipe for apricot jam (no water) which I make every year: Eggs 2% 1/4 cup lemon juice That apricot jam looks amazing!! I tried it, but was never sure that I hit the correct degree of “done-ness” because you only included your “frozen dish” test.). If you’re referring to ‘freezer jam’ recipes, the ones I’ve seen are for low-sugar jams, which are meant to be eaten within a few weeks. It was hands down the most beautiful thing I’ve ever made. For me it’s almost more exciting to make the actual jam (or confiture in your case) than to eat it, but my biggest joy is seeing my family waffle it down on toast in the morning knowing that what they are eating is exactly what they see – fresh fruit. ;-). With regards to sealing a jar, I dont fill to the very top – it doesnt allow a proper seal if its to the very top. 1. water bath canner 2. canning jars 3. canning lids and rings 4. jar lifter and canning funnel 5. large pot 6. bowls 7. large spoons 8. sharp knife 9. towels and dish cloths 10. ladleIngredients 1. Yum! Cover tightly and let cool to room temperature. Charlotte: I’ve not frozen jam. Apricot jam has been a favorite of mine since I helped my mom pick the apricots and make the jam as a kid. I would love to try some other fruits. Well heck, I’m danged sure about it!. 2 quarts crushed, peeled apricots 2. And I remember living in New England, and the first time I saw a fresh apricot, I was pretty amazed. Here is the first dessert recipe I’m posting from my grandma’s cookbook, and for sure you’ll find this one to be very delicious. Storage: I find this jam will keep up to one year if refrigerated. I’m especially in love with the vanilla bean paste idea! I was told they turn brown over time and take away from the nice colour of the jam, looking like brown specs in the orangy gelee. I’m definitely going to have to try that! I did it last year (same recipe minus kirsch and pit), but same other ratio- and it stood up very well and was very fresh tasting. Hi Nancy and Elanor: Thanks for the tips on how to avoid canning. (oh yes, could you include a “target temperature” for the cherry preserve recipe that you posted a while back-in the postings for THAT recipe? Spoon apricot mixture into a large saucepan; bring to a boil … 3 cups (600g) sugar. Ugh, you’ve just reminded me how completely gross we (Americans) can be with our excessive amounts of food consumed first thing in the morning. I have never made this with either dried, but I often use apricots I’ve frozen myself ,and they work fine. The jam is gorgeous too. Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Jennifer – sorry for tardy reply – you don’t really need to do anything to the apricots but pit them! Apricots become quite tangy once cooked, so you’ll find this is not very sweet. You can find different techniques for this in the notes.To be on … Viennese too seem to love bread and butter and jam for breakfast. Although I have an orchard in the Mayenne I do not have apricots but I get the best Rousillon apricots in season and my recipe is pretty close to your friend Miche I leave out the kernels but do add vanilla from a pod to some jars Apparently she got it in Northern France. Milk 50% Cheese 9% Those are in contrast to our breakfasts, which can be groaning-board sized, featuring some (or all) of the following: Eggs, sausages, pancakes, bacon, oatmeal, cereal, toast, orange juice, and waffles. She’s right, her apricot jam is out of this world. I skip the toast or muffins as well as any low quality bangers that seem to have more starch filler than meat. Goes great with duck. Try again! I do love simple breakfasts of bread, butter, and jam, but I also love the big breakfasts that leave you so satisfied that your tastebuds need nothing else for the rest of the day. Shannan: If you wish to leave them out, you can. Once made in jars, how long will it keep for? I leave my jams in the pantry (along with home made chutneys), and although I used to put them in the refridgerator once open, some of them had the sugar start to crystalise, so they now stay in the pantry after opening. Reduce the heat so the mixture is boiling merrily and … Dawn, I just made the second batch and it’s going fast. While I usually fall into the former category, this past week I was also part of the later. We are definitely on the outskirts of apricot season in No Cal, and I don’t recall seeing them last week. 2 lbs. Unlike the fat-phobic folks who think grains, low-fat adulterated milk, and concentrated sugars (fruit preserves) are the most healthy (they’re not, not really), a not-quite-full British fry-up with eggs and high quality bacon and/or sausage will keep me going at full steam until well into the afternoon with stable, even, and extremely happy blood sugars. I try to keep sugar out of my diet because my doctor told me that it impairs my immune system. Put a couple of small plates in the freezer. The breakfast may have included other things too, but all I remember about it were the scones and the coffee. Tarmac, TX, I love apricot jam. I have trimmed the sugar a little, but every time, the jam is perfect, and my friends are now expecting it as a Christmas present. I think this post is illegal. I forgot to add that what intrigued me most about French breakfast habits when I lived in Paris, was these powdered “breakfasts” that you stirred into bowls of hot or cold milk. I looked at apricots at the store this past weekend and they were $3.99/ pound. You can see it here. . :D, Your apricot jam has a wonderfull color. Well, more for me I say.. BTW, I know you said you don’t like mixing your fruit, but next time you make orange marmalade, try adding some small chunks of pineapple (perhaps 1:5 pineapple to orange ratio). If I tire of my “usual”, then I scramble the eggs and make a cheese and avocado omelet, topped with homemade crème fraîche (or have cottage cheese topped with chopped fresh fruit, but always ample natural fat and adequate protein to fuel my day). (You can use a candy thermometer if you wish. 1. 4. Quite lovely. Susan Loomis could rule the world. Place all ingredients in a saucepan over high heat (no lid). I’m really not sure. They’re really plentiful here. Place the apricots and the sugar in a non-reactive pan or bowl, stir, cover and let macerate for at least 12 hours. Bread, croissants 69% I just took cherry tomatoes and some “sucre cristallisé” (coarse sugar?) Oh my goodness. Love, love, love apricot jam and your apricot jam is so gorgeous. Once cool, refrigerate until ready to use. Belle. Save my name, email, and website in this browser for the next time I comment. Borrowing from Patricia Wells’ class in Provence many years ago, I roasted the pits, cracked them open and removed the soft kernels in the middle, roasted them and added three kernels to each jar of jam to deepen the flavor. Ann-Maree- you CAN make it as good as your mother did! Chicken legs with apricot jam and french dressing recipe. Got 20# of Blenheim apricots at the farmer’s market here in California this week and made the jam today. xoxo https://onruetatin.com/miches-apricot-jam/, Hi Susan, :), I was raised in a Belgian household, where breakfast was never quite as heavy as the American version, but nonetheless typically involved some sliced cheese or some charcuterie. Would it be a disastrous idea to substitute honey for the white sugar? Many thanks for any advice. If the mark of good cooking writing is that it makes the reader want to rush out and make it, you get an A+. And it tastes nice and savory to boot, which seems more satisfying in the morning than a lot of sugar. Learn how your comment data is processed. I loved the simplicity and hearty breakfast complete with a lovely cafe au lait to start the day. Can you tell me how long it lasts after making. Thanks so much for the great ideas! Dear Belle – Miche would be thrilled and so am I! That might be the best solution. Europeans use them all the time in jam and even Trader Joe’s in the states sells bags of sweet apricot kernels, for eating. 4. Will have to freeze some and have not done it before. The best apricot jam ever! 1. Happy jam making. Much to my mother’s chagrin, the only thing I would bring for lunch during my entire school career was a peanut butter and apricot jam sandwich. This information includes internet protocol (IP) addresses, browser type, internet service provider (ISP), referring/exit pages, operating system, date/time stamp and clickstream data. I envy those who live in countries where there is a bounty of things like apricots, peaches, etc. So if you use more, or less, apricots, simply use for each cup of puree, by volume, three-quarters cup of sugar. Amber jam anyone? Don’t get me wrong, I love big breakfasts sometimes, but more often than not, I have coffee, juice, and toast with good butter and jam. I make her Apricot Jam every year and it disappears so quickly. Get recipes and blog posts sent right to your Inbox! The closest I can come is making loquat jam in February. Beautiful. Pleading. You need them to make the canning right and the virtually disappear when cooked. Happy jammin’! My favourite commercial jam is Myrtilles Sauvages (wild blueberries or savage myrtles, as I prefer to call them! In her eighties, she is the voluntary grandmother to all of Edith’s children and nieces and nephews—which numbered 28 at last count—and in summer she buys kilos of apricots to make this jam for them. I am wondering how that would work for preservation. So inspired, and so crazy, that I attacked the five pounds of greengages on the counter and did the recipe exactly the same way with them. All I want is a piece of bread and some delicious coffee. definitely one of my favourites.. Information obtained from visitors will only be used for internal purposes. Preheat the oven to 140°C/gas 1, then sterilise and warm 2 jam jars in the oven. And this will be the best addition to that plain piece of baguette that meets my tummy first thing in the AM. Continue to cook until bubbling has slowed and jam looks glossy and jam appears thickened around the edge, 5 to 15 minutes; lower heat as … Before you fill the jars with the jam, drop a drop or two of rum (or similar) onto the lid. She also wanted to point out the bird on the steeple outside her window and remind a visitor to wait until four o’clock to hear its song,  and she always wanted to know just exactly how the air felt outside. This creates a natural seal and usually helps avoid the whole refrigeration thing. thank you for writing, and for loving my kitchen! I just want to interject that I am like David, fridge is easier than the re-boil canning process. The second one is to make the filling. It should go well with some cooked turkey or chicken. I made a super fragrant jam and I can’t wait to try this method again. When I was last in Paris we ate breakfast at a place where all they served was an amazing variety of breads and on the table was a great spread of toppings that could be applied. Wash, halve and pit the apricots. Reduce the heat so the mixture is boiling merrily and cook for 10 minutes, stirring occasionally. Hi Marianna: I answered the apricot peeling question in a previous comment, up above. There are two main steps here. Naturally, the one fruit we hardly ever get here @4200 feet in the Great Basin of Western Nevada…but loads of peaches/apples/pears. Those jars are like currency. Fill your clean sterilized jam jars with the apricot jam up to the rim, close well with the … For many of us, spending the whole day in the kitchen canning is a realm in heaven. And this apricot jam would be great on them as well…. Apricots and sugar in nearly equal amounts and add a good squirt of lemon juice. Hope it’s not a problem, but if it is, let me know! Both ways, they give flavor. Thank you France. Are the pits safe to include in the jam? What you can do – well, not you, as your freezer is full of ice-cream, but “you” in a generic sense – is freeze the fruit and make jam from it periodically throughout the year, or buy frozen fruit (raspberries, especially) and make jam as and when. Here’s another “truc” for jam I learned from my farm wife friend, Danie Dubois, in the Dordogne: fill the jam jars to the very, very top. 2kg apricots, halved & covered with 1kg sugar & 400ml lemon juice – leave covered overnight. If not, continue to cook, then re-test the jam until it reaches that consistency. You let them thaw in the pot then proceed with the recipe. Wow. It is not the same in any way to anything I have ever eaten. Thank you, Miche and Susan, for a winning recipe! I guess we don’t like our food to touch around here. so as a kid, my brother’s job and i was to smash the apricots pits (and that’s quite a lot of them since several dozens are concentrated in a single jar) with a hammer, get the little almond-looking nut and my grandma would add that to the jam. I’m not usually a huge apricot fan, but the tartness of the that jam sounds really appealing – will definitely try it! Orangegummi: Since you used a difference fruit, making a substitution, I can’t advise. Jam, honey 22% I used six pounds of very soft apricots (just about to go out of season in NYC), and wound up with 11 jars. MMM, apricots. Just last night we made blueberry chutney with açai and garam masala. And yes, the skins disappear and are important for the flavor, too. As for this working for other fruit, it most likely will. Have just found this recipe and will be making it tomorrow. At home in California, my usual breakfast is two “backyard” eggs lightly cooked in generous amounts of grass-fed butter and an Americano espresso coffee. Rachel’s Cottage House. Reminds me of the summer I lived in Paris during college!! Right now elderberries are in season here, I just picked a bunch and my task today is elderberry syrup – mmm. It’s not bad, but I’m a café au lait person in the morning, then I switch to café express for the rest of the day. I love a good apricot jam and this would be perfect for a tart too. The apricot jam looks delicious. I nearly made it the other week, but was put off by the thought of cracking the stones for the kernels, which I was taught always to put in it, so I’m glad it’s actually optional. I would just like to mention the very sad fact that the liquor stores in the entire state of Pennsylvania are no longer carrying kirsch. Although I’ve been canning for a few years now, I made apricot jam for the first time this year. Thanks for sharing. Thank you for giving us permission to have “runny jam”, so good on pancakes too:). Of course, I can also share the short apricot season with friends and family instead of preserving it. Some of them actually turned their noses up at it, much to my amazement and consternation, saying apricot was their least favorite jam! Sue: I only make jam during the tail end of apricot season: when they hit €1/kg (about 50 cents/pound), I get out my jam pot. French Apricot Jam Recipe - Easy 2 ingredient jam prepared in … I use the 1:1 fruit sugar formula for jam as David does. When it starts to bubble, turn the burner down to the lowest heat setting. It was heaven. I was under the impression that they contain cyanide. It’s going to be 40 C degrees here tomorrow, so will have to be up early to make Miche’s Jam. Thank you for help and advice. peaches to 6 cups sugar. or perhaps you meant 2 cups sugar? Elanor got there first. Cover the pot and … Remove from the heat and ladle the jam into sterilized canning jars, leaving 1/4-inch headroom. Posting about fresh apricots and homemade jam is dangerous in the eyes of a starving, dieting, can’t-drop-a-few pounds, old and haggered woman. I am lucky enough to have two large apricot trees. They’re buying a new freezer next week to hold a bumper crop of everything. They’re a little tough to find here in Ohio. They need have just enought tartness to cause a mild, inner cheek tingle. Now I want some! Thank for the reminder that I don’t need to hot water bath jams. My other unofficial survey has shown that the French prefer single-flavored jams, rather than mixed with all sorts of ingredients and spices, so I resist adding other fruits or berries to it. I think he’s right to some extent, but if used subtly, a dash of vanilla adds a nice background note. Hello, Sara – lucky you! We are about 7000 ft above sea level. Bring a small pan of water to the boil and blanch the kernels. Seal according to the jar manufacturer's instructions. Shannan: Thanks for the report on freezing. https://cooking.nytimes.com/recipes/1018846-stone-fruit-jam I replanted one but will have to wait a few years to harvest. Updating Your Information Registered users may update their information on file with On Rue Tatin by contacting us. Kirsch is a wonderful addition. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Still, at the price you’re getting them at, for around $10, if you can get 5 or 6 jars out of them, that’s still a decent deal! I think it works! I have made some jam too this week, a kind I had never done (or tasted for that matter): cherry tomato jam. I have a truck load on the tree! Absolutely lovely! This information, which does not identify individual users, is used to analyze trends, to administer…, Miche’s Two Ingredient French Apricot Jam – ’tis the Season. ), made by Andros, who produce all the Bonne Maman range…. I think that’s what I like best about France… the reminder that simple can be fabulous. Subscribe and receive David's free guide to the best pastry shops in Paris, I should note that I like my jam on the tart side. It sure is an awful lot though. hi Tom: I only give them a brief skim, but you don’t need to do it. Will have to take a trip and get some apricots! Hi David, Run a knife or a thin … In the meantime, here’s my address: _ _ _ _ Sniffing Blvd. No pectin, almost no sugar! You’ll discover these 2 fruits have a great affinity. Lessons – and Cool Things – from California, https://onruetatin.com/miches-apricot-jam/, Blog|Book|Featured|Life in France|press|Recipes, Blog|Book|Featured|Life in France|Recipes.