crème brûlée

That's right- crème brûlée made vegan. The best part is that you get to use a little mini blow-torch. I think I'm going to tweak the flavors a bit in this recipe (this one tastes like Christmas) and make a signature Kimbrûlée (giggle). 

Original recipe here.

Bon App!



vegan(ish) truffles

It seems like an appropriate time of the year for some sweet treats...but I think that's anytime really, so, I'm vegan-izing a simple truffle recipe. They are so good and it's fun to try new variations on the flavors. This time I covered them in espresso powder, fleur de sel, cayenne, and cocoa. Full instructions below. Treat someone special, or yourself. Bon app!

- 450 grams (about16 oz) chocolate noir, the higher cocoa % the better
- 25 cl (about 1 cup) almond cream
- 1-2 tsp vanilla
- espresso, salt, pepper, cocoa or other powder to coat or top the truffles

1. Chop the chocolate into small pieces and place in a mixing bowl.
2. Bring the cream to a simmer and pour over the chopped chocolate.
3. Add vanilla to the mix and allow to sit for a few minutes.
4. Stir the melted mixture until smooth.
5. Allow to cool a few minutes and refrigerate for two hours.
6. Spoon the cold ganache into your hands and quickly roll into balls. Place on parchment paper.
7. Roll or dip into your toppings. Store in the refrigerator until serving...and try not to eat them all at once.

Makes about 5 dozen

*the chocolate you chose will determine the vegan-ness of your truffles. I've used a mixture of 3 Swiss brands 70%-80% cocoa that may contain only trace amounts of milk.


under a blue sky

I've been enjoying some nice long walks and bike rides this week under beautiful blue skies- sans jacket, and oops- mostly sans camera. I think this might be the longest stretch of sunshine France has ever seen, and in February non the less. Every day has been intense sunshine and clear views the whole day through. Seems that spring has come early this year, or that winter hasn't taken it's turn. As much as I love this warm weather, I do hope for one more good snow. My snowshoes have been under the bed since December waiting for another chance to play. 



Avoriaz has 130 km of piste and is part of Les Portes du Soleil- 700 km of piste, one of the largest ski areas in the world with 220 lifts. So it was surprising that Derek and I hopped on a small chair lift to enjoy a ride together mid day. 


And this is the end of our five weeks with the CERN ski club. Another fantastic season, no injuries and nothing but sunshine. Below, instructors enjoying a post-lesson aperitif, and Derek in a Kim sandwich (may fantastic instructor this year). So sad it's over, but looking forward to skiing with Derek for the rest of the season, hoping for snow.  Sporty regards to you, ski club!


we fondid it

Yes, that's fondue in the past tense. Anyway, another cheese filled evening in the Duggan household. Doesn't that giant pot of melty cheese look amazing? You can make your own authentic Swiss fondue using Dan's recipe here

And for moi, I'm mastering a vegan tartiflette, another regional, traditionally cheese-potato dish, that I bring along. I'll post this recipe as soon as I can get a photo before I eat it all... 

Also, a happy birthday to Tim who can eat an entire cupcake in just one bite!



Fresh baguettes from the patisserie are great, but don't keep long. So what to do with all the day old baguette stumps? Croutons. Chop up you old bread, and in a bowl, drizzle some olive oil, a bit of red wine vinegar, and spices. Bake in the oven, turning at least once, until they are crunchy and golden. These have basil, oregano, herbs de provence, some salt and pepper and were fantastic in a vegan tomato bisque. Bon app.