There was something extra special about the market yesterday. Companionably cold and crisp, everyone was bundled up against this new nip in the air.
The bread turns into a kind of tender cake that sits in the midst of a creamy custard, while the apples and raisins somehow mix all through the whole dish offering sweet little surprises here and there. And the layer of bread on top turns into a crunchy, sweet crust that is making me weak in the knees just thinking about it.
Kim made this recipe up as he went along. And he wanted to remind you all to check in your refrigerator for items you might use. Get creative. He mixed lingonberries and guava jam to make a sort of glaze on the crust and also to top the whole tart off.
This is the simplest recipe you could ever hope to find that also offers such complex and rich results. It is key that you begin with a very good red wine vinegar, very fresh garlic and the freshest possible tarragon. And that’s it, just three ingredients.
It’s fall now and the plum trees in Truchas have been laden with fruit. So Kim made a a delicious and stunningly beautiful Plum Crumble the other day. There is something about the purple/red color of this fruit once it is cooked…
On my return Kim suggested French Toast. Yes! What a perfect breakfast to celebrate this wonderful day. It is the very best French toast I have ever had, truly. In fact I’m thinking you should try it on this lovely Sunday morning.