Name: French Market Tour + Lunch! (BETH IN FRANCE 🇫🇷) @EntertainingWithBeth
Uploaded: 2024-10-23T08:17:00-05:00
Duration: 8 min 17 s
Description: French Market Tour + Lunch! (BETH IN FRANCE 🇫🇷)

French Market Tour + Lunch! (BETH IN FRANCE 🇫🇷)

Entertaining With Beth 2024-10-23 | French Market Tour + Lunch! (BETH IN FRANCE 🇫🇷)

PART 1: Prepping for My Cookbook Shoot! (The Props, the kitchen, the wardrobe and my garden!)

Entertaining With Beth 2024-04-27 | Join me for a Behind-the-Scenes look at preparing my house (and myself!) for my cookbook shoot which is happening in two weeks!

SPECIAL THANKS TO SEZANE FOR HELPING ME PULL TOGETHER SOME OUTFITS FOR THE SHOOT! You can find links to the pieces I showed below.

(I am compensated for purchases made from these links, with no additional charge to the consumer) Happy Shopping!

WHITE ADELE DRESS
https://seza.ne/QJ4D6Cctav

RAQUEL DRESS (Caramel )
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GOLD/SUEDE HEELS
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RAQUEL DRESS (Baby Blue Denim)
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CAMEL CLOG HEELS
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RED ETIA DRESS (MAGDA PRINT)
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LE CROP JEAN
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LEONTINE STRIPED SWEATER
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BASILE SWEATER (Beige)
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RED STRIPE CARDIGAN
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THE POPPY JUMPER SEA FOAM GREEN
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YOURI JUMPER (Pastel Green)
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COLINE EMBROIDERED SHIRT (Flowers)
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STRIPED COLETTE SHIRT (Light Blue)
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STRIPED BETTY CARDIGAN
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EMBROIDERED DENIM SHIRT
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TOMBOY STRIPE SHIRT (Camel/Ecru)
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WHITE SHORT SLEEVED SHIRT
https://seza.ne/Q9rHKheceE

Shopping for surfaces for my cookbook shoot!

Entertaining With Beth 2024-04-17 | Today my photographer and I went shopping for surfaces for my upcoming cookbook shoot!

Key Lime Cheesecake Bars

Entertaining With Beth 2024-03-30 | #entertainingwithbeth #CookingChannel #EasyRecipes
Key limes are in season and one of my favorite ways to use them up is in these Cheesecake Bars. They are easy to make, rich and creamy with just the right amount of tartness coming from the key limes.

Add a dollop of whipped cream and a slice of lime and they make a festive dessert for Easter or Mother's Day. Also great for baby and bridal showers!

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Key Lime Cheesecake Bars
Makes 9 Bars
*Print Recipe Here* entertainingwithbeth.com/key-lime-cheesecake-bars

INGREDIENTS:

For Crust:
13 graham crackers
1 tbsp (13 g) sugar
7 tbsp (98g) butter, melted

For Filling:
24 ounces (680 g) cream cheese
1 ¼ cups (270g) white sugar
2 eggs + 1 egg yolk
2 tsp (10 ml) vanilla extract
Pinch of salt
¾ cup (177 ml) key lime juice ( 1 1/4 lb of key limes)* Save 4-5 for garnishing
¼ cup (34 g) flour

For Garnish:
1 cup (240 ml) heavy cream
1 tbsp (7 g) powdered sugar
1 tsp (5ml) vanilla extract
Lime zest + slices from 4-5 key limes
Pinch of salt

METHOD:
Preheat oven to 325F (165C). Prepare a 9" x9" (23 cm x 23 cm) brownie pan with baking spray. Line one side with parchment paper, enough to create large flaps on either side. Set aside.

Add graham crackers to a food processor and process until crumbs form. Add the sugar and pulse while adding the utter until wet crumbs form.

Place crumbs in the pan and shake the pan to level them out, then press down to create an even layer. Bake for 10 minutes and allow to cool.

Meanwhile beat the cream cheese and sugar together with an electric mixer, add the eggs one at a time, beating in between each addition. Then add the egg yolk. Scrape down the bowl.
Add the vanilla extract, and salt and beat to combine. Then add the flour and beat together until smooth.

Then add the key lime juice and slowly beat to combine. Remove the bowl from the mixer and whisk the mixture to ensure to lumps remain.

Pour the mixture over the cooled crust, whisking while pouring to remove any lumps.
Bake for 30 minutes at 325F (165C).

At the 30-miniute mark cheesecake will still look jiggling in the center. That's OK it will continue to set in the warm oven as it cools.

Turn the oven off, open the oven door ajar, and allow to cool in the oven for 15 minutes. Then cool at room temperature for 30 minutes.

Refrigerate, uncovered for a minimum of 4 hours, but overnight is even better.

To serve whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip.

Slice cheesecake into 9 bars. Pipe a star of whipped cream on top, garnish with lime zest and a thinly sliced wheel of key lime.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Roasted Cauliflower Soup

Entertaining With Beth 2024-03-16 | #entertainingwithbeth #CookingChannel #EasyRecipes
If you're feeling a little under the weather, this is the soup recipe sure to cure whatever ails you. It's thick and creamy, and warms you from within, thanks to the addition of the curry powder. It's creamy and smooth thanks to a little potato cooked with the broth. Add a drizzle of olive oil on top, along with some roasted cauliflower and fresh parsley and it's as pretty as it is delicious.

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ROASTED CAULIFLOWER SOUP
Serves 4-6
*Print Recipe Here* entertainingwithbeth.com/roasted-cauliflower-soup

2 pounds (907 g) cauliflower florets
4 tbsp (60 ml) olive oil, separated plus more for drizzling
¼ tsp (1.25 ml) salt
2 tsp (10 ml) curry powder, separated
2 cloves garlic, sliced in half lengthwise
1 cup (150 g) diced onions
½ cup (70 g) diced celery
salt and freshly cracked pepper, to taste
6 cups (1.5 liters) chicken broth
1 russet potato cubed, about 1 ½ cups
! To garnish:
Drizzle of olive oil
Fresh Italian parsley, to taste
Reserved roasted cauliflower

METHOD:
Preheat the oven to 450F. (230C).

Place the florets and the sliced garlic in a large bowl and toss with 3 tbsp (45 ml) of the olive oil, salt and pepper to taste and 1 tsp of the curry powder.

Bake for 15 minutes or until the cauliflower is fork tender and slightly charred in places. For a little more charring increase the heat to 475F (250C). Reserve the smallest florets for the garnish and set aside.

Meanwhile in a large Dutch oven, add the remaining tbsp of olive oil, the onions and celery and saute until they are tender and fragrant.
Then add the broth and the potatoes. Simmer covered for 10-15 minutes, or until the potatoes are soft and fork-tender.

Add the cauliflower to the broth to warm through.

Then transfer the soup to a blender and puree in batches until smooth.
Transfer the pureed soup into a cleaned-out Dutch oven, taste for seasoning. Add more salt and pepper if desired.

Add the remaining teaspoon of curry powder. Taste, and add more if desired (in 1/2 tsp increments) for a greater kick of spice.

Ladle out into soup bowls, garnish with a drizzle of olive oil, freshly torn parsley leaves, 2-3 roasted cauliflower florets, and freshly cracked pepper.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Far Breton Recipe

Entertaining With Beth 2024-03-09 | #entertainingwithbeth #CookingChannel #easyrecipes

Far Breton is a delicious French recipe that originates from the Brittany region of France and is one of the region’s most famous desserts. It is made with basic ingredients and baked, creating a thick custardy texture that is enhanced with the flavor of dried pruners and rum.

According to legend, the Far Breton was invented by French sailors from Brittany, or “Bretagne” as it’s known in French. They were out on a long voyage and only had basic provisions and prunes to eat. They made this pudding with what they had and then added the rum to preserve it while at sea.

Far comes from the Breton word “farl” meaning batter and Breton refers to anything or anyone from the Bretagne region.

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FAR BRETON
Serves 8
*Print Recipe Here* entertainingwithbeth.com/far-breton

INGREDIENTS:
8 ounces (227g) pitted prunes
¼ cup (60 ml) dark rum
1 ¼ cup(270g) sugar
6 eggs
1 ⅔ (242 g) flour
4 cups (960 ml) warm whole milk

METHOD:
Soak the prunes in the rum for one hour at room temperature. Preheat the oven to 400F (200C).
Grease a 9" (23cm) x 12" (30 cm) casserole dish with baking spray.

Whisk together the eggs, sugar, and flour until a thick, pasty mixture forms.

Heat the milk until simmering and warm. Then slowly add the milk, one ladle at a time whisking after each addition, into the egg mixture to temper the eggs. Then you can add the full amount of milk and whisk to combine.

Then drain the prunes, but reserve the remaining rum and set it aside. Line the bottom of the casserole dish with the soaked prunes in an even layer.

Whisk the remaining rum into the egg mixture. Line the casserole dish with the soaked prunes in an even layer.

Pour the mixture into the casserole dish and bake for 1 hour. Allow to cool for 40 minutes before refrigerating overnight, uncovered. This will give you the best chill and texture.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Stuffed Chicken Breasts for Two | Easy Recipe

Entertaining With Beth 2024-02-24 | #entertainingwithbeth #CookingChannel #easyrecipes
An easy recipe for two! These stuffed chicken breasts are filled with gooey cheese, fresh spinach, and sundried tomatoes. Roll them up, sear in a pan then bake in the oven. I'll also show ou how to make an easy pan sauce to pair with your chicken breasts.

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BETH'S STUFFED CHICKEN BREAST RECIPE
Serves 2
*Print Recipe Here* entertainingwithbeth.com/stuffed-chicken-breasts-for-two

Serve with my Foolproof Roasted Potatoes Recipe: entertainingwithbeth.com/beths-foolproof-roasted-potato-recipe

INGREDIENTS:
2 boneless, skinless chicken breasts
Salt and Pepper, to taste
2 teaspoons (10 ml) Herbs de Provence or Italian Seasoning
2/3 cup (55 g) shredded Italian Cheese Blend
1/2 cup (115 g) chopped baby spinach
2 tablespoons (30 ml) sundried tomatoes, drained, rinsed and chopped
Olive oil
1/4 cup (60 ml) dry white wine (Chardonnay, Sauvignon Blanc etc.) or a squeeze of lemon juice 1 tbsp (15 ml) or so
1 cup (240 ml) chicken broth
1/4 teaspoon (1.25ml) Dijon mustard
3-4 dashes of Worcestershire sauce
1 teaspoon (5 ml) fresh rosemary, minced
1 tablespoon (15 ml) cornstarch
1 tablespoon (15 ml) very cold water
5-6 tall sandwich picks

METHOD:
Slice the chicken breasts open, in half vertically like a book, but don't separate them. Just slice them enough to open them flat. Then cover the chicken breasts with parchment paper, one at a time, and pound them thinly with a meat mallet.

Season each chicken breast with salt, pepper, and 1/2 teaspoon of herbs de Provence. Then add 1/3 cup of cheese, top with 1/4 cup of spinach, and 1 tablespoon of sundried tomatoes to each breast.

Roll the chicken tightly, pushing the filling, back inside the roll, and fasten the roll shut with the toothpicks, threading the picks through the chicken to keep the rolls together.

Season the outside of each chicken roll, with salt, pepper, and the remaining herbs de Provence.

Preheat oven to 350F (180c)

Heat a non-stick skillet over medium-high heat. Add the olive oil. Sear the chicken rolls on all sides until golden brown. Place the skillet in the oven and roast for 15 minutes or until the chicken is cooked through and an internal thermometer registers at 165F (74C).

Remove the chicken from the skillet and transfer it to a carving board. Also, remove any cooked on cheese in the skillet. But leave the pan drippings. CAUTION: Remember skillet it hot! Use an oven mit or skillet handle guard to hold the skillet. Deglaze the pan with the white wine (or a squeeze of lemon juice) reduce by a third, then add the chicken broth and simmer. Add the mustard, rosemary and Worcestershire sauce. Bring to a rolling simmer. Meanwhile, add the water to the cornstarch and whisk, slowly add the "cornstarch slurry" to the pan, in a slow stream, not adding all of it at once, just enough to thicken to your desired consistency. Taste and check for seasoning, add salt and pepper if needed. Keep sauce warm on a low heat.

Remove the toothpicks from the chicken rolls and slice on the diagonal. Place on a plate with the chicken spayed out, spoon pan sauce over the chicken and serve with roasted potatoes. Enjoy!

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Potatoes Anna (The ULTIMATE Potato Side Dish!)

Entertaining With Beth 2024-02-17 | This Potatoes Anna recipe is a fantastic French recipe, that is crispy on the outside and buttery on the inside. It takes minimal ingredients to prepare and this recipe doesn't require you to cook it on the stovetop first, you can place it right in the oven to bake the whole time!

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10.5" All-Clad Non-Stick Skillet amzn.to/3wlDxq6

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POTATOES ANNA RECIPE
Serves 8
*Print Recipe Here*
entertainingwithbeth.com/potatoes-anna

INGREDIENTS:
2 ½ pounds (1133 g) russet potatoes, peeled and sliced to 1/16" thickness (1.5mm)
4 tablespoons (60 ml) melted butter
Kosher salt and freshly cracked black pepper, to taste
2 Tablespoons (30 ml) fresh thyme, minced
2 garlic cloves, minced

METHOD:
Preheat oven to 450F (230C).

Melt the butter and add the garlic in a small saucepan and stir to combine and set aside. If the butter starts to congeal while you are going through the cutting and layering process, just reheat the pan and re-melt the butter.

Peel the potatoes and slice one potato at a time. It's better if the potatoes don't sit out too long or they will turn brown and become too wet.

Butter a 10" (25 cm) non-stick, oven-safe pan (no plastic handles) with the garlic butter.

Place the first potato slice in the center of the pan, and layer the other potatoes all around the pan, slightly overlapping in an escargot pattern until the bottom of the pan is lined with one layer of potatoes.

Brush the top of the layer with the melted garlic butter using a pastry brush and dabbing more than brushing, so that you do not disturb the pattern. Season with salt and freshly cracked pepper to taste, and a sprinkle of fresh thyme.

Add the second layer of potatoes and continue with this process of layering and buttering, seasoning each layer until the skillet is filled halfway up.

Bake for 30 minutes. The potatoes will be crispy and curled on top, and should be "knife tender".
Allow the skillet to cool for 5 minutes, then loosen the edges with a knife. Place a cutting board or 12-inch (30 cm) plate over the skillet and flip it.

Season the crispy top with fleur de sel sea salt, freshly cracked pepper, and a sprinkle of fresh thyme.

Slice into wedges and serve immediately.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos are posted every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Chocolate Raspberry Cupcakes

Entertaining With Beth 2024-02-03 | These chocolate raspberry cupcakes are a fantastic Valentine's Day dessert that is low on effort, but big on flavor! The cupcake is moist and delicate, topped with a rich chocolate ganache, garnished with fresh raspberries and chocolate shavings. A beautiful cupcake that is equally delicious too!

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CHOCOLATE RASPBERRY CUPCAKE RECIPE
Makes 6-Jumbo Cupcakes or 12 regular-sized cupcakes
**PRINT RECIPE HERE* entertainingwithbeth.com/chocolate-raspberry-cupcakes

3 tbsp (42g) semi-sweet chocolate chips
½ cup (45g) unsweetened Cocoa powder
½ cup (120ml) hot water
1 cup (200 g) white sugar
½ cup (120 ml) vegetable oil
2 eggs
1 ½ tsp (7.5ml) vanilla
¾ cup (118 g) all-purpose flour
½ tsp (2.5ml) salt
¼ tsp (1.24ml) baking soda

Jammy Raspberry Filling:
½ cup (120 ml) raspberry jam
6 ounces (170g) fresh raspberries

Chocolate Ganache:
1 cup (170g) semi-sweet chocolate chips
½ cup (120ml) heavy cream
2 tbsp (30 ml) corn syrup
½ tsp (2.5ml) vanilla extract

Garnish
2 ounces (55 g) bittersweet chocolate
12 ounces (340 g) fresh raspberries

METHOD
Preheat the oven to 350F (180C). Line a jumbo muffin tin with cupcake liners. Set aside.

In a small bowl add the raspberry jam and the fresh raspberries. With a fork mash the raspberries into the jam, until a chunky mixture forms. Set aside.

Add the 3 tbsp of chocolate chips, cocoa powder, and hot water in a large bowl. Let it sit for 5 minutes, to allow the cocoa powder to "bloom" and to melt the chocolate chips, then whisk it up until smooth.

Add the sugar and whisk until combined, then slowly whisk in the oil until combined. Add one egg at a time whisking in between each addition. Then add the vanilla extract and whisk to combine. Set aside.

Whisk together the flour, salt, and baking soda in a medium-sized bowl. Add the dry ingredients to the wet ingredients whisking until combined.

Using an ice cream scooper, fill the muffin tins halfway full. Then add 2 tbsp (30 ml) of the jammy filling to the top, and swirl slightly with a metal skewer. Then add another scoop of chocolate cupcake batter on top until fully covered.

Bake for 30-32 minutes or until the cupcakes have risen and a toothpick comes up clean. Set aside to cool completely.

For the chocolate ganache, warm the heavy cream in a wide, shallow pot, and add the chocolate chips. Whisk to combine. Add the corn syrup and the vanilla, and whisk until smooth a shiny.

Once the cupcakes are completely cooled and are less fragile to handle (they'll set up as they cool) dip the tops into the ganache and allow any excess to drip off. Then add 6-8 raspberries on top. Then garnish with shaved bittersweet chocolate, created with a potato peeler. Keep refrigerated until ready to serve. Then allow them to sit at room temperature 30 minutes before serving. The texture and flavor will be better that way.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Lemon Thyme Spatchcock Chicken

Entertaining With Beth 2024-01-27 | #entertainingwithbeth #CookingChannel #EasyRecipes
This lemon thyme spatchcock chicken is a fantastic way to serve a roast chicken and a side of potatoes when entertaining.

It looks beautiful when presented all together on a platter, and it's a lot easier to carve at the table than a whole chicken. It's a sheet pan dinner idea that creates a main, a side, and a beautiful sauce all on one pan!
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LEMON THYME SPATCHCOCK CHICKEN
Serves 4-6
*Print Recipe Here*
entertainingwithbeth.com/lemon-thyme-spatchcock-chicken

INGREDIENTS:
One 4-lb (1.8 kg) whole chicken
4 tbsp (60 ml) salted American butter, melted
3 tbsp (45 ml) chopped fresh thyme, separated
2 lemons
2 tsp (10 ml) kosher salt
Freshly crack pepper, for top too
Olive oil spray
! For Potatoes:
1.5 lbs (680 g) Large Yukon Gold Potatoes (about 4), peeled and cut in half
2 shallots, quartered
2 tbsp (30 ml) olive oil
1 tsp (5 ml) Herbs de Provence
1 garlic clove, minced
Kosher salt and freshly cracked pepper to taste

METHOD:
Preheat the oven to 375F (180C)

To the melted butter, add 2 tbsp (30 ml) of fresh thyme, 2 tsp (10 ml) of salt, freshly cracked pepper and 1 tbsp (15 ml) of lemon zest. Set aside.

Flip the chicken over on its breast side to expose the backbone.

Using kitchen shears cut alongside the backbone, on each side, and then remove it. Then flatten the chicken on a heavy bottom sheet pan.

Loosen the skin covering the legs and the breast meat.

Spoon the melted butter under the skin of the legs and breasts (about 1 tbsp per chicken part, reserving 1 1/2 tbsp for each breast).

Slice the zested lemon into 4-5 slices and place them under the chicken and set aside.

In a large bowl add the olive oil, herbs de Provence, garlic and salt and pepper. Whisk to combine.
Add the potatoes and shallots to the bowl and toss to combine.

Add the potatoes, cut side down, to the sheet pan. Then nestle the shallots around.
Slice the second lemon into 4-5 slices and place them on the sheet pan as well.

Spray the chicken with olive oil spray or 1 tsp (5 ml) of olive oil. Top with salt, freshly cracked pepper, and the remaining tablespoon of thyme.

Roast for 1 hour and 20-30 minutes.

Place the chicken on a large, deep serving platter, nestle the potatoes around the chicken, and top with the shallots and caramelized lemons.

Whisk the pan sauce together on the pan, and pour it over the chicken and potatoes.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Roasted Vegetable Pasta

Entertaining With Beth 2024-01-13 | #entertainingwithbeth #EasyRecipes #RoastedVegetablePasta
This roasted vegetable pasta is a great hearty and healthy weeknight meal. You'll love the roasted vegetables and garlicky sauce along with the soft and melty mozzarella balls. Use whole wheat pasta for a bit more nutrition or choose your favorite traditional pasta.

_______________________________________________

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ROASTED VEGETABLE PASTA
Serves 4-6
*Print Recipe Here* entertainingwithbeth.com/roasted-vegetable-pasta

INGREDIENTS:
10.5 ounces (151 g) Whole Wheat Rotini Pasta
3 cups eggplant
2 cups cubed zucchini
1 cup onion, chopped
2 tbsp olive oil
salt and pepper to taste
½ tsp dried basil seasoning
½ tsp dried oregano
2 cans of pure tomato sauce/tomato puree
2 garlic cloves
1 8-ounce package of fresh Mozzarella balls
1/4 cup fresh Italian parsley, chopped

METHOD:
Preheat the oven to 425F (215C).

Place the eggplant, zucchini, and onion on a sheet pan. Drizzle with the olive oil. Add the salt and pepper to taste, along with the dried basil and oregano. Toss to coat. Roast the vegetables for 25 minutes.

Meanwhile, boil the pasta according to package instructions.

In a large sauce pot, add the tomato sauce, and the garlic and simmer on low until the vegetables are done.

Once the vegetables are ready add them to the sauce. Drain the pasta and add it to the sauce along with the mozzarella balls. Spoon into pasta bowls and top with the fresh parsley.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos are posted every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Grazing Boards (Sweet + Savory!)

Entertaining With Beth 2023-12-23 | #GrazingBoards #cookingchannel #easyrecipes
Grazing boards are one of the easiest ways to feed a crowd without doing any cooking! All you have to do is shop and assemble. They are great for a holiday open house, housewarming party, or any time you have a less formal gathering and want to feed people in a fun and interactive way.

Grazing boards can be sweet or savory. But there are a few tips to follow to make sure your board looks as good as it tastes! Here is my go-to strategy.

PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon and Sezane where I am compensated on products sold at no cost to the consumer
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Sezane Gold Earrings https://seza.ne/QPxZxY97w6
Boos Carving Board amzn.to/48ozpmI

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SHOPPING LISTS BELOW! (Or print it out from my blog)
entertainingwithbeth.com/grazing-boards

SAVORY BOARD:
Camembert Cheese + Drizzle of Honey
(2) Roquefort Cheese
Havarti Dill Cheese
Brioche Toasts
Herbs to Provence Puff Pastry Triangles
Raisin Rosemary Crackers
4-5 Rosemary Sprigs
Turkish Figs
Green Grapes
Green Pear
Spanish Meat Sampler (Serrano Ham, Chorizo, Spanish Salami)
Cornichons
Raw Pistachios
Raw Walnuts

SWEET BOARD:
Satsuma Mandarins
Dried Apricots
Ferrero Rocher
Dark Chocolate Almond Cups
1lb Dark Chocolate Tablet
1lb Milk Chocolate Tablet
Chocolate Wafer Batons
Biscoff Cookies
Small Chocolate Biscotti Cookies (or make your own here! entertainingwithbeth.com/chocolate-hazelnut-biscotti
Dark Chocolate Truffles
Raw Almonds

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Maple Sausage with rosemary

Entertaining With Beth 2023-12-21 | This Maple Sausage is a delicious and easy breakfast treat for Christmas morning. Takes only 4 ingredients and 15 minutes to prepare!

Gingerbread Cake with Spiced Cream Cheese Frosting

Entertaining With Beth 2023-12-16 | #entertainingwithbeth #CookingChannel #GingerbreadCake
If you are looking for a show-stopper of a dessert for Christmas dinner then you must try this classic Gingerbread Cake with Spiced Cream cheese frosting. It's an extra moist gingerbread cake that is full of wonderful spices, and the lightly sweetened cream cheese frosting is oh-so-delicious!

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Gingerbread Cake with Spiced Cream Cheese Frosting
Makes (2 layers) for one 9”(23cm) cake
*Print Recipe Here* entertainingwithbeth.com/gingerbread-cake-with-spiced-cream-cheese-frosting

Ingredients:
1 cup (240ml) molasses
1 cup (212g) white sugar
1 cup (240ml) vegetable oil
1 cup (240ml) of buttermilk
2 eggs
2 cups (280g) all-purpose flour
1 tsp (4g) baking soda
½ teaspoon (2.5ml) kosher salt
2 tsp (10ml) ground ginger
2 tsp (10ml) ground cinnamon
1 tsp (5ml) ground nutmeg
¼ tsp (1.25ml) allspice
¼ tsp (1.25ml) ground cloves

For the frosting:
24 ounces (680g) whipped cream cheese
8 ounces (226g) regular cream cheese
1 cup (120g) powdered sugar
1 Tbsp (30ml) + 1 teaspoon (5ml) vanilla extract
¾ tsp (3.75ml) ground cinnamon
½ tsp (2.5ml) ground nutmeg

For the Garnish:
Dusting of Powdered Sugar
7-10 Rosemary sprigs
6-8 whole raw fresh cranberries

METHOD:
Preheat the oven to 350F (180C). Spray two 9” (23cm) cake pans with baking spray. Then line each pan with a 9” round of parchment paper (Place the pan on 2 sheets of parchment and trace it with a pencil and then cut out the circles.) Set the prepared pans aside.

In a large bowl whisk together the wet ingredients and set aside.

In a medium bowl whisk together the dry ingredients. Then add the dry ingredients to the wet ingredients, whisking gently in between each addition, until combined.

Pour the batter into each pan, and bake for 23-25 or until a toothpick comes out clean.

Allow to cool completely.

For the frosting: beat the cream cheese and powdered sugar together until smooth. Then add the vanilla, cinnamon and nutmeg. Beat until smooth. Transfer half the frosting to a pastry bag with a round tip ½” (1.27cm) in diameter.

Remove the first cake payer from the pan, and place it on a cooling rack, upside down. Gently remove the parchment paper and transfer the cake with a cake lifter to a cake stand. A wooden cake stand looks nice! Pipe small “Hershey Kiss Size” dollops all around the perimeter of the cake working from the outside in until the full layer is covered.

Remove the parchment paper of the second layer and place the second layer on top of the first. Pipe small little mounds of frosting all around the top layer.

Place in the refrigerator uncovered until ready to serve.

Remove from the refrigerator 30 minutes before serving to come up to remove temperature.This will create a smoother, lighter texture for the frosting Then dust the top with powdered sugar for a snowy effect. Add the rosemary sprigs to the base, overlapping around the cake, and add cranberries here and there in groupings of 2 and 3.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Super easy and delicious chocolate Christmas cake #cookingchannel #recipe #christmascake

Entertaining With Beth 2023-12-14 | Super easy and delicious Chocolate Christmas Cake! Comes together quickly and easily with pantry and fridge staples! Happy Holidays!

BETH'S CHOCOLATE CHRISTMAS CAKE RECIPE
Serves 10

INGREDIENTS:
2 oz (52g) Ghirardelli Bittersweet Chocolate (60-70% Cacao) broken into pieces
1 cup (100g) unsweetened cacao powder
1 cup (240ml) boiling water
2 cups(400g) white sugar
1 cup (240ml) vegetable oil
3 eggs
2 egg yolks
1 Tbsp (15ml) Vanilla Extract
1 1/4 cups (150g) all-purpose flour
1 tsp salt (5ml)
1 tsp (5ml) baking soda

KIRSH CHERRIES:
4 Tbsp (60g) Unsalted Butter
4 Cups (600g) Pitted Frozen Cherries
2 Tbsp (30ml) Kirsch (Cherry Brandy) or 1 tsp Almond Extract
Pinch of salt

GARNISHES:
4-6 Sprigs of Fresh Rosemary
1/3 cup (65g) white sugar
1/2 (120ml) cup of water
12 fresh cranberries
1 Tbsp (7g) Powdered sugar
High-quality vanilla ice cream (Haagen-Dazs etc amzn.to/3shKvZ5)

METHOD:
Preheat oven to 350F. Spray a 9-cup capacity bundt pan with baking spray and use a pastry brush to distribute it well into all the crevices.

In a large heat-safe mixing bowl add the bittersweet chocolate, the cacao powder and the boiling water. Let it sit for 5 minutes. Then whisk to combine.

Whisk in the sugar until dissolved and mixture is smooth. Slowly whisk in the vegetable oil until combined. Add the eggs one at a time, whisking in between each addition. Then add the egg yolks, one at a time, combining well after each addition. Then add the vanilla extract. Set aside.

In a medium-sized bowl whisk together the flour, baking soda and salt.

Add the dry ingredients to the wet ingredients, in thirds, whisking in between each addition.

Pour the batter into the prepared bundt pan. Bake at 350F for 40-45 mins until a lower skewr comes out clean.

Allow to cool for at least 2-3 hours before attempting to flip the cake out of the mold. It's less fragile the cooler it is.

FOR CHERRIES:
Melt butter in a large skillet. Once foamy add the frozen cherries and stir occassionally until cherries release their juices and mixture is syrupy. Turn off the flame. Add the kirsch. Start with 1 tablespoon and taste it, for a "boozier" mixture add the full 2 Tablespoons. Add a pinch of salt. Allow to cool, transfer to a container, cover and reheat before serving.

FOR THE GARNISHES:
Dip the rosemary in the water, and then drag through the sugar until covered with a light dusting. Repeat the process for the cranberries. Transfer sugared sprigs and cranberries on a plate and leave at room temperature uncovered until ready to decorate. This can be done 1-2 days ahead. The sugar will harden, keeping the frostbitten look intact.

Make-Ahead Tip: Once completely cooled, keep the cake in a Bundt Pan, loosely covered with foil at room temperature before serving. Cake can be made 1 day ahead.

To serve: Loosen cake around the perimeter with a small pairing knife. Place platter on top of bundt pan. Flip the whole thing over, gently shake the bundt pan to loosen the cake, and remove the pan. Then add the rosemary garnishes around the base of the cake, intermingled with 2-3 cranberries every few inches or so. Dust with powdered sugar. Cake can be assembled like this in the morning and left at room temperature until ready to serve in the afternoon or evening.

After serving, keep wrapped in foil in the refrigerator to preserve freshness and flavor.

Dads Weird, But Wonderful Holiday Appetizer!

Entertaining With Beth 2023-12-09 | #entertainingwithbeth #CookingChannel #easyrecipes
Are you looking for a unique appetizer that's sure to tantalize taste buds? Look no further than my Dad's weird, but wonderful English Muffin Appetizers! Even better, you may already have all the ingredients sitting in your fridge, and the prep time is fast, so you can whip these up quickly for a party or potluck at a moment’s notice!
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LISTEN TO DAD'S PODCAST HERE!
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DAD'S WACKY CAKE vs. BETH'S CHOCOLATE TURTLES
youtube.com/watch?v=G9mIBVBXhcY
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DAD'S WEIRD BUT WONDERFUL HOLIDAY APPETIZER
Makes 48 pieces
*PRINT RECIPE HERE* entertainingwithbeth.com/easy-english-muffin-appetizers

Ingredients:
8 ounces (226g) softened, room-temperature cream cheese
1 egg
¼ tsp Worcestershire sauce
Salt and freshly cracked pepper to taste
8 ounces (226g) sharp cheddar
2.25 ounces (64g) of black pitted olives
½ cup ( 37g) sliced scallions
1 package of 6 English muffins

METHOD:
Preheat the oven to 375F (190C).

Split the English muffins in half and place them on a baking sheet and set aside.

Whisk the egg and cream cheese together. Add the Worcestershire sauce and salt and pepper. Mix in the cheese, olives and green onions.

Spread the cheese mixture on to the English muffins and bake for 25-30 minutes. Cut into quarters and serve immediately! Enjoy!

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos are posted every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Raspberry thumbprint cookies

Entertaining With Beth 2023-12-04 | These raspberry almond thumbprint cookies are melt-in-your-mouth delicious! They are flakey and buttery, with just the right amount of almond flavor and when combined with the tart raspberry jam, it's a flavor sensation!

They also make a very pretty holiday cookie when drizzled with white chocolate after they are baked. If you ask me they are definitely one of my go-to cookie recipes for a cookie exchange party.

Shrimp Bisque Recipe

Entertaining With Beth 2023-12-02 | #entertainingwithbeth #CookingChannel #ShrimpBisque
Learn how to make a delicious Shrimp Bisque, a wonderful first course for your Christmas feast! Tender succulent shrimp combine with sauteed veggies simmered in brandy and blended up for a rich and flavorful bisque.

This starter would pair beautifully with my "Make Ahead Christmas Menu" available below.

DOWNLOAD MY MAKE-AHEAD CHRISTMAS MENU HERE!
https://entertainingwithbeth.ck.page/8bcce7364c

CHAPTERS:
:31 tips for using frozen shrimp and prepping the shrimp for shrimp bisque
:54 How-To Make the Shrimp stock for Shrimp Bisque by using the shrimp shells
2:16 Straining the shrimp stock with a fine mesh strainer
2:59 Creating the bisque base with vegetables and French Brandy
5:41 Blending the soup for a silky bisque
6:07 Cooking the shrimp in the bisque
6:59 Plating the shrimp Bisque with garnishes

SHRIMP BISQUE RECIPE:
Serves 6 as a starter
*Print Recipe Here* entertainingwithbeth.com/shrimp-bisque

Ingredients:
4 Tbsp (56 g) butter (separated)
1 lb shrimp (454 g) shells on (and shells reserved)
6 cups (1440 ml) water
1 tsp (5 ml) whole peppercorns
1 tsp (5 ml) dried tarragon
2 Bay leaves
7 sprigs of thyme
1 cup (100 g) diced red onion
½ cup (50 g) diced carrot
¼ cup (25 g) diced celery
2 garlic cloves, sliced
½ cup (120 ml) French Brandy (St. Remy)
¼ cup (60 ml) tomato paste, from a tube (sweeter than from a can)

Garnish:
6 dollops creme fraiche (Take the creme Fraiche out of the fridge 30 minutes before serving to allow it to come up to room temp a bit which will prevent it from cooling down the bisque too much)
3 Tbsp (45 ml) Fresh tarragon
Cayenne pepper

METHOD:
Peel and devein the shrimp. Reserve the shrimp shells, and set aside. Chop the shrimp into bite-sized pieces, place them in a bowl, cover and refrigerate.

Melt 2 tablespoons of butter in a large dutch oven. Add the shrimp shells and saute them in the butter until the shells turn pink. Add the water, peppercorns, dried tarragon, bay leaves and thyme. Place the lid on the Dutch oven and simmer for 10 minutes.

Pour the broth through a fine mesh sieve into a large bowl. Pressing down the solids to extract any remaining broth. Discard the solids and set the broth aside.

In a cleaned-out Dutch oven, melt the remaining butter. Add the red onion, carrots, celery, and garlic. Saute until the vegetables are fragrant. Season to taste with salt and pepper. Turn off the heat and add the brandy.

Then turn the flame back on and simmer until the brandy has reduced by half. Add the tomato paste. Then add the reserved broth back in and simmer for 5 minutes until vegetables are tender.

Transfer the soup to a blender and puree until smooth. Place the soup into a cleaned-out Dutch oven and heat until hot. Then add the shrimp, stirring until pink and cooked through 2-4 minutes. Do not overcook the shrimp or it will be rubbery.

Check for seasoning and add salt and pepper if needed.

Ladle soup into shallow bowls, creating a small mound of shrimp in the center. Top shrimp mound with a dollop of creme fraiche, a dust of cayenne pepper, and a few fresh tarragon leaves. Enjoy!

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

My Thanksgiving REVEAL! (2023)

Entertaining With Beth 2023-11-25 | Join me to see how my Thanksgiving turned out! From the table decorations, cooking, and final buffet!

Missed last week's PART 1 of the Prep? Get caught up here! bit.ly/3QYumSS

RELATED LINKS:
Gratin Dauphinois Video youtu.be/qf7azPxci8g?si=rD9O4H9H-kXZzM4u&t=971
Brownie Pie Video youtube.com/watch?v=1OiZXptrb3A
Pear and Almond Tart Video youtube.com/watch?v=94M3J4lIXr4
Homemade Mac & Cheese youtube.com/watch?v=7KyDECDBHkI
Corn Pudding youtube.com/watch?v=t0WdnZcXP9A
Sweet Potato Biscuits youtube.com/watch?v=oIegC22oGdI
Fig and Puff Pastry Braids youtube.com/watch?v=g1NoE2Zc9PM&t=107s

SHOP THIS EPISODE:
These are affiliate links where I earn a percentage of each sale, with no additional costs to the consumer.
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Fabulous Fat Separator! amzn.to/47waEoG
Sezane Earrings https://seza.ne/QPxZxY97w6

Thanksgiving Prep VLOG + BIG NEWS!!

Entertaining With Beth 2023-11-18 | #entertainingwithbeth #CookingChannel #EasyRecipes

Join me for my second annual Thanksgiving Prep Video! (2023!) along with some exciting BIG NEWS!

LINKS!
Sign up for my Newsletter Here to keep up with the Cookbook News! A Bonus for signing up is my PDF of recipes for a "Thanksgiving for Rookies" Menu" you can download it here and that will automatically sign you up for the newsletter bit.ly/3uvD0AI

LAST YEAR'S THANKSGIVING PREP VIDEOS:
bit.ly/47hfyG7

BETH'S THANKSGIVING MENU THIS YEAR:
Mom's Turkey and Sweet Potatoes (in the Rookie PDF, sign up above to download)
Dad's Italian Sausage Bake (in this video: youtube.com/watch?v=p5wY71ZBR5A&t=40s)
Gratin Dauphinois entertainingwithbeth.com/gratin-dauphinoise-potatoes-au-gratin
Vegetarian Stuffing (also in Rookie PDF above)
Brussels Sprouts Salad entertainingwithbeth.com/shaved-brussels-sprouts-salad
Corn Pudding entertainingwithbeth.com/easy-corn-pudding-casserole-without-creamed-corn
Sweet Potato Biscuits entertainingwithbeth.com/sweet-potato-and-sage-biscuit-recipe
Brownie Sundae Pie (in this video) youtube.com/watch?v=1OiZXptrb3A&t=55s

CLOTHING: Like any of my shirts? They are from Sezane! One of my favorite French Brands (I receive a small commission for any item sold, with no additional cost to the consumer)
Floral Shirt https://seza.ne/QPrdX6hb6Y
Beige Sweater https://seza.ne/QxfCEjvPAC
Black Floral Shirt https://seza.ne/QCMCbYQCeb

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

The best hostess gift for Thanksgiving!

Entertaining With Beth 2023-11-15 | Learn how to make a yummy Pumpkin Pie Spice Biscotti which is a great Hostess gift idea for Thanksgiving!

Smashed Sweet Potatoes with Maple Sage Butter

Entertaining With Beth 2023-11-11 | #entertainingwithbeth #CookingChannel #SmashedSweetPotatoes
These smashed sweet potatoes are a delicious sweet potato recipe for Thanksgiving! They are easy and delicious and so beautiful too! The crispy sage and orange maple butter add such wonderful fall flavors to this dish.
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RELATED CONTENT:
How-To Make Homemade Pumpkin Pie Spice entertainingwithbeth.com/make-pumpkin-pie-spice
Smashed Potato Recipe youtube.com/watch?v=XD_qGiVgb4U
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SMASHED SWEET POTATO RECIPE
Serves 8
*Print Recipe Here*: entertainingwithbeth.com/smashed-sweet-potatoes

INGREDIENTS:
5 large sweet potatoes, cut lengthwise in half
1 Tbsp (15 ml) olive oil
Salt and pepper to taste
Pumpkin Pie Spice to taste (make your own here: bit.ly/2zPINCN)
4 Tbsp (56 g) butter
20 Fresh Sage leaves
1 ½ tsp (7.5 ml) orange zest
1 tsp (5 ml) maple syrup

METHOD:
1.) Preheat the oven to 400F (200C)
2.) Slice the sweet potatoes in half, lengthwise
3.) Drizzle each sweet potato half with a little bit of olive oil and season to taste with salt, pepper and a sprinkle of pumpkin pie spice
4.) Bake for 40 minutes or until fork tender. Spray a potato masher with olive oil, and gently press down on each potato half until flattened and "smashed". Set aside.
5.) Melt butter in the pan, add sage leaves, and fry in butter for a few minutes until crispy.
6.) Add the maple syrup and orange zest whisk to combine.
7.) Brush the butter on each sweet potato half, add 2 sage leaves to each half.
8.) Bake again at 350F for 10-15 minutes to set butter.
NOTE: You can make these ahead of time by mashing the sweet potatoes, then cover and refrigerate. Make the butter sauce, and bake at 350F for 20 minutes.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

White Chocolate Cranberry Cookies

Entertaining With Beth 2023-11-04 | #entertainingwithbeth #CookingChannel #EasyRecipes
These White Chocolate Chip Cranberry Cookies are my new favorite holiday cookie! They are crispy on the outside and chewy on the inside, and the sweetness of the white chocolate is balanced out with the tartness of the cranberries. You'll also love the nutty caramel flavor coming from the brown butter.

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PRODUCTS SEEN IN THIS VIDEO:
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WHITE CHOCOLATE CRANBERRY COOKIES
Makes 1 dozen 3.5" cookies
*Print Recipe Here* entertainingwithbeth.com/white-chocolate-chip-cranberry-cookies

INGREDIENTS:
1/2 cup (113 g) butter (salted Land O' Lakes is my preference)
½ cup (102 g) white sugar
½ cup (82 g) brown sugar
1 tsp (5 ml) vanilla extract
1 egg
1 ¼ cups (174 g) all-purpose flour
1 tsp (4 g) baking soda
½ tsp (3 g) salt
½ cup (68 g) white chocolate
½ cup (70 g) dried cranberries

METHOD:
Preheat the oven to 350F (180C) and line a baking sheet with parchment paper and set aside.

In a non-stick skillet melt the butter until foamy, then swirl it around the pan until it starts to turn amber in color, then translucent, then a rich brown like the photo above.
Transfer the brown butter to a heat-safe Pyrex pitcher and allow it to come to room temperature.

In the bowl of an electric mixer combine the sugars and the butter and beat on high until a sandy texture forms.
Then add the egg and beat until a smooth texture forms. Add the vanilla extract.

In a medium-sized bowl whisk together the flour, baking soda, and salt.
Add the dry ingredients, in thirds, until combined, scraping down the sides in between each addition.

Then add the white chocolate chips and the cranberries and beat until combined.

Portion out 6 dough balls with a 2-ounce cookie scoop, leaving room to allow the cookies to spread.

Bake for 12 minutes. Then allow to cool for 5 minutes on the baking tray to set up.

Then transfer to a cooling rack. Enjoy!!

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos are posted every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Shaved brussels sprout salad

Entertaining With Beth 2023-11-02 | This Shaved Brussels Sprouts Salad is a fantastic Thanksgiving salad that ticks all the boxes; it's Gluten-Free, Low-Carb, and Vegan! You'll love the combination of flavors and the tangy mustard vinaigrette provides the perfect combination of tart and sweet.

It's a Thanksgiving recipe that will soon be on your yearly rotation and is a welcomed addition to any potluck or buffet.

Apple Galette Recipe

Entertaining With Beth 2023-10-28 | #entertainingwithbeth #CookingChannel #EasyRecipes
A delicious and easy apple dessert for Thanksgiving! Flakey pastry combines with a chunky apple compote and tender baked apples!
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DOWNLOAD "THANKSGIVING FOR ROOKIES" RECIPES HERE:
https://entertainingwithbeth.ck.page/8bcce7364c
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PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon and Sezane where I am compensated on products sold at no cost to the consumer
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Air Bake Baking Sheet amzn.to/3tR5eFV
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FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
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BETH'S APPLE GALETTE RECIPE
Makes One 12" Galette
*PRINT RECIPE HERE* entertainingwithbeth.com/apple-galette-recipe

INGREDIENTS:
For Pastry: Refrigerate for 1 hour
2 1/3 cups (326 g) all-purpose flour
2 tbsp ( 26 g) sugar
1/2 tsp (2.5 ml) salt
1 cup ( 113 g) of cold butter, diced
⅓ cup (ml) very cold water

For the compote:
3 gala apples, peeled, cored, and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp (large pinch) of cinnamon
zest of 1 lemon

To Assemble:
3 Galas Apples
1 Tbsp (15 ml) Heavy Cream
A sprinkle of turbinado sugar on the crust
1 Tbsp (15 ml) apricot or apple jelly
powdered sugar for dusting

Method:
Prepare the dough. In a large bowl whisk together the dry ingredients, then add the cold butter. Mush the butter into the flour with your fingertips until a coarse meal forms. Then add the water. Stir the dough until it comes together.

Transfer dough to a floured surface, then form into a ball and flatten into a disk. Wrap in plastic wrap or wax paper and refrigerate for a minimum of 1 hour.

For the compote, place all the ingredients in a saucepot, over medium-high heat. Cover for 5-8 minutes or until apples are very tender. Mash apples with a potato masher or fork until a chunky apple sauce forms. Allow to cool completely, or cover and refrigerate for up to 2 days until ready to assemble the galette.

For the apple topping. Slice the sides of all the apples until the core remains. Then place the flat side down of the apple, slice 1/4" slices on each piece, and keeping the apple intact, transfer to a plate.

Roll out the dough to a large circle about 16" in diameter. Flip the dough over a rolling pin, to transfer it to a flat baking sheet (no lips or rims on it) lined with parchment paper. It will be easier to slide your galette off it once it's baked this way.

Place a 12" plate floured plate in the center face side down and gently press it into the dough to make an impression. Add the compote to the center, then the apples, fanning them out to reveal the interiors a bit. Then trim the edges of the dough to make roughly a more uniform circle. Fold over the edges to make a crust.

At this point, if the dough has become very soft, pop the tray into the freezer or fridge to firm it up before baking. 10-15 mins.

Meanwhile, preheat the oven to 350F (180C)

Before placing it in the oven, brush the crust with the heavy cream and sprinkle the turbinado sugar on top.

Bake for 55 min-1 hour until the apples are very tender and the crust is golden brown. Then heat apricot jelly in a sauce pan or microwave until liquified. Then brush apples and crust with melted apricot jelly. Dust with powdered sugar.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

The must-make chocolate mousse cake

Entertaining With Beth 2023-10-23 | A delicious chocolate mousse cake perfect for Halloween! Easy to make and SO delicious too!

Fresh Green Bean Casserole

Entertaining With Beth 2023-10-21 | #entertainingwithbeth #CookingChannel #EasyRecipes
This Fresh Green Bean Casserole is an updated take on the Green Bean Casserole of my youth, one slathered in Cream of Mushroom Soup, and canned green beans.

We can do better! This version takes fresh green beans and covers them with a homemade creamy mushroom sauce (with three types of mushrooms!) and gets topped with the classic crispy fried onions.

It's a Thanksgiving side dish recipe that can be made in advance the day before and all you have to do is top with the onions and bake while your turkey rests!
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FRESH GREEN BEAN CASSEROLE RECIPE
Serves 6-8
*Print Recipe Here* entertainingwithbeth.com/fresh-green-bean-casserole

INGREDIENTS:
2 lbs (907 g) green bean, washed and trimmed
½ teaspoon (3 g) kosher salt
3 Tbsp (42 g) butter
¾ cup (85 g) shallots, cut into half moons
4 ounces (113g) shiitake mushrooms, sliced thinly
4 ounces (115g) cremini mushrooms, sliced
1 large (85 g) portobello mushroom, sliced and cut in half lengthwise
Salt and pepper to taste
2 Tbsp (30 ml) fresh thyme, chopped
1 Tablespoon (15 ml) Worcestershire Sauce

For the Bechamel Sauce:
4 Tbsp (56 g) butter
¼ cup (34 g) all-purpose flour
4 cups (946 ml) milk
3 garlic cloves, minced
¾ tsp (5 g) salt
Freshly cracked Pepper
¼ cup (17 g) parmesan cheese, freshly grated

Topping:
6 ounces (170 g) French’s fried onions

Method:
Set a large pot to boil. Add salt. Drop the green beans into boiling water for 5-6 minutes. They should be tender but still a bit crisp. Transfer them into a large bowl of icy water. Stir the beans in the ice bath until the beans have cooled. Then drain through a colander, removing any ice cubes that remain.

Transfer the beans to a 9 x 13 casserole, and pat them dry with a clean kitchen towel and set aside.

Meanwhile, heat a large skillet over medium-high flame. Melt the butter. Once it's foamy add the shallots. Cook until fragrant and wilted. Then add the mushrooms. Cook, stirring occasionally, until the mushrooms release their juices. Season with salt and pepper. Add the Worcestershire sauce and the thyme. Transfer the mushroom mixture to the casserole, and spoon them on top of the beans, to cover them.

For the bechamel sauce, add the butter to a large, deep skillet, over medium-high heat. Once melted and foamy, add the flour, and whisk until a loose paste forms. Then slowly whisk in the milk. Allow to come to a low boil, which will take 3-5 minutes. Once boiling, reduce to a simmer until thickened. Then add the salt, pepper and the garlic. Then add the parmesan cheese. Stir until melted and smooth.

Pour the sauce over the beans and mushroom mixture, making sure all areas are covered. Up until this point, the casserole can be made ahead. Cover and refrigerate until ready to serve.

Preheat the oven to 350F (180C). Top the casserole with the crispy onions and bake at 350F (180C) for 25 minutes covered, then bake uncovered for 5 minutes. Serve immediately.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

3 Dinner Ideas with 1 Rotisserie Chicken!

Entertaining With Beth 2023-10-14 | #entertainingwithbeth #CookingChannel #rotisseriechicken
Looking for new dinner ideas to make with leftover rotisserie chicken? Try these easy dinner recipes you can make with store-bought rotisserie chicken. Quick and easy dinners that take few ingredients and require minimal assembly.
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RECIPES FOR LEFTOVER ROTISSERIE CHICKEN
All recipes serve 1 person, but just 2x, 3x ingredients to feed more.

EASY CHICKEN AND VEGGIE QUESADILLA
Serves 1
*Print Recipe Here* entertainingwithbeth.com/easy-chicken-quesadilla-recipe

Ingredients:
(2) Tortilla Land Tortillas
1/4 cup Monterrey Jack Cheese
¼ cup rotisserie chicken, shredded
3 strips roasted red peppers
1 cremini mushroom sliced
4-5 leaves of baby spinach
½ bag medley rice
Cilantro Sprigs
Sliced green onion

METHOD:
Cook the uncooked tortillas. Then turn the flame off while you build your quesadilla. Add a layer of cheese, chicken, mushrooms, peppers, spinach, more cheese. Top with tortilla and cook for 1-2 minutes per side. Cut into quarters and serve with the rice topped with cilantro and green onions.

EASY CHICKEN AND RICE SOUP
Serves 1
*Print Recipe Here* entertainingwithbeth.com/easy-chicken-and-rice-soup

Ingredients:
2 cups (480 ml) chicken broth
2 teaspoons (10 ml) of low-sodium soy sauce
1/2 tsp (2.5 ml) toasted sesame oil
1/2 bag cooked rice medley
1/2 cup cooked rotisserie chicken, shredded
1 sliced mushroom
1/2 cup baby spinach
1 Tbsp sliced green onions
Red Pepper Flakes (optional)

Method:
Place all ingredients in a sauce pot and warm through. Season with red pepper flakes at the end if desired.

EASY BBQ CHICKEN SANDWICHES
Serves 1
*For the "from scratch version" watch this video: youtube.com/watch?v=WkxbteTZnlg

Ingredients:
1 cup cooked rotisserie chicken, shredded
1-2 Tbsp Store-Bought BBQ Sauce
1 Tbsp mayonnaise
1 tsp Apple cider vinegar
Pinch of brown sugar
2 dashes of celery seed
1/2 Cup Cole slaw
1 Brioche Bun, toasted

METHOD:
In a bowl add the chicken and toss with the BBQ Sauce. Set aside. In a smaller bowl add the mayonnaise, vinegar, brown sugar, and celery seed, and whisk to combine. Add the cole slaw, and toss to coat.

On the bottom half of the bun, add the cole slaw, then add the BBQ chicken on top, and top with the bun. Serve with chips of choice.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips, and easy recipes for weeknight meals! New recipe videos are posted every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Pumpkin Cheesecake Bars with Gingersnap Crust

Entertaining With Beth 2023-10-07 | #entertainingwithbeth #CookingChannel #pumpkincheesecake
These pumpkin cheesecake bars are a fantastic treat for the fall! They combine a decadent cheesecake filling, with a spiced pumpkin swirl topping and a crunchy gingersnap crust! So many wonderful fall flavors in every bite. Make them for a Halloween party or Thanksgiving!
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PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST
Makes 9 Squares
*Print Recipe Here* entertainingwithbeth.com/pumpkin-cheesecake-bars

INGREDIENTS:
Cream Cheese Filling:
24-ounces (678g) cream cheese, softened
¾ cup (178g) white granulated sugar
¾ cup (180 ml) sour cream
2 eggs
½ tsp (2.5ml) salt
2 ½ tsp (12.5ml) vanilla extract
3 tbsp (24 g) flour

Pumpkin:
¾ cup (180 ml) pumpkin puree
1 ½ tsp (7.5ml) brown sugar
½ tsp (2.5ml) pumpkin pie spice (Recipe here if needed: bit.ly/2zPINCN)
¼ tsp (1.25ml) vanilla extract
Pinch of salt
(Plus add ¼ cup (60ml) cream cheese mixture once combined, see below)

Crust:
195g Ginger Snap Cookies (Trader Joe's if you have them nearby)
3 Tbsp (45ml) melted butter

METHOD:
Preheat oven to 325F (165C). Line a 9 x 9 (23cm) brownie pan with 2 cut sheets of parchment paper laid down in opposite directions. Set aside.

Place gingersnaps in a food processor, pulse until crumbs form. Then add butter, pulse until combined. Transfer crumbs to prepared pan. Tamp down the crumbs to a single, compacted layer and bake at 325F for 8-9 minutes. Set aside to cool.

In the bowl of a stand mixer (or hand mixer) combine the cream cheese, and sugar, beat until smooth. Add the sour cream, beat to combine. Add eggs, one at a time, beating in between each addition. Add salt and vanilla extract, and beat to combine. Add flour, and beat until just combined. Set aside.

Whisk together the pumpkin, brown sugar, pumpkin pie spice, vanilla and salt. Then add 1/4 cup (60 ml) of the cream cheese mixture to the pumpkin mixture, whisk to combine.

Pour the cream cheese mixture into the prepared pan, smoothing out with a spatula. Then dollop pumpkin filling with a small spoon or mini cookie scoop, all over the top, around 16 dollops spaced 1/2 inch apart, and run a skewer through the pumpkin dots vertically and horizontally, until a swirled pattern forms.

Bake 35-40 mins allow to cool. Refrigerate overnight, uncovered, and then slice into 9 squares. NOTE: Wipe off the knife after each slice, to create clean cuts.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

The BEST Apple Cinnamon Cake!

Entertaining With Beth 2023-09-30 | #entertainingwithbeth #CookingChannel #AppleCinnamonCake
This Apple Cinnamon Cake will be your new favorite cake recipe for fall. It's light and fluffy, and so incredibly moist inside. It's flavored with vanilla, orange zest, and cinnamon, which pair beautifully with the tender baked apples.

This cake is inspired by an old-fashioned apple cinnamon cake that my parent's neighbor used to make for them back in the 1960s. It's a cross between a dessert and a snack cake. It can be served at tea time, or with coffee at the start of a brunch.

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Low Gabbie Ankle Boots (SO cute!) https://c3po.link/Q9KBFDzcub
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THE BEST APPLE CINNAMON CAKE RECIPE
Serves 8
*Print Recipe Here* entertainingwithbeth.com/apple-cinnamon-cake

INGREDIENTS:
1 cup (224 g) Land O' Lakes salted butter (if outside the U.S.A use unsalted butter)
1 cup (220g) white sugar (for best texture use Superfine, Caster Sugar)
3 eggs, at room temperature
2 teaspoons (10 ml) pure vanilla extract
3 Tbsp (45 ml) orange zest
2 cups (280g) all-purpose flour, sifted
2 1/2 tsp (12.5ml) baking powder
1/2 tsp (2.5ml) Kosher salt
2 1/2 cups (312 g) diced apples
3/4 cup (112g) chopped pecans
! Topping:
2 tsp (10 ml) sugar
1/2 tsp (2.5 ml) ground cinnamon

METHOD:
Preheat the oven to 350F (175C).
Spay a 9" cheesecake pan with baking spray and distribute it well with a pastry brush. Set aside.

Beat together the butter and sugar with an electric mixer until nice and fluffy, scraping down the bowl as needed.
Add the eggs, one at a time, beating in between each addition and scraping down the bowl as needed.

Add vanilla extract and orange zest beat together and set this mixture aside.

In a medium bowl, sift together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture, in thirds, gently beating until combined and scraping down the bowl as needed.

Add the apples and pecans and beat gently with the stand mixer, or stir in with a wooden spoon until just combined.

Transfer the batter to the prepared pan, and smooth it out with an offset spatula.

Whisk together the topping sugar and cinnamon. Sprinkle it over the top of the cake batter and swirl it into the batter with a skewer or fork.

Bake for 45 minutes, then cover with a sheet of foil and bake for another 5 minutes or until a toothpick comes out clean.

Allow to cool completely and then just before serving run a sharp knife around the perimeter of the pan, to loosen the cake.

Release the spring and transfer the cake from the pan with a cake lifter or large spatula, to a cooling rack or cake stand.

Dust with powdered sugar and serve

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ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Leek and potato soup recipe #recipe

Entertaining With Beth 2023-09-24 | A delicious Leek and Potato Soup recipe perfect for fall! Also freezes beautifully too!

LEEK + POTATO SOUP
INGREDIENTS:
Serves 4

2 tablespoons (30 ml) olive oil
1 yellow onion
2 stalks celery, chopped
4 leeks, white parts only
2 garlic cloves, chopped
2 russet potatoes, peeled and cubed
½ cup (75 g) of cauliflower
4 cups (950 ml) of chicken broth
1 teaspoon (6 g) salt
¼ teaspoon (1.5 g) pepper
2 tablespoons (30 ml) chives, minced
FOR CROUTONS:
1 small baguette, sliced and chopped (about 2 cups)
2 tablespoons (30 ml) olive oil
1 garlic clove, minced
salt and pepper to taste

INSTRUCTIONS:
In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender about 10 mins.
Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.

For the croutons:
Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown.
Top soup with freshly snipped chives and croutons.

Quick and easy back to school breakfast idea #shorts

Entertaining With Beth 2023-09-17 | ...

Slow Cooker Chicken Cacciatore with Polenta Cakes

Entertaining With Beth 2023-09-16 | #entertainingwithbeth #slowcookerrecipe #chickenrecipe
This Slow Cooker Chicken Cacciatore is a fantastic main course idea for stress-free entertaining!

You can prep everything ahead of time and all you have to do is serve it! It pairs beautifully with my easy polenta cakes, topped with freshly grated Parmesan cheese and fresh rosemary. Or you could also serve it over pasta too.

SLOW COOKER CHICKEN CACCIATORE
Serves 6
*Print Recipe Here* entertainingwithbeth.com/slow-cooker-chicken-cacciatore

INGREDIENTS:
1.5 lbs of Boneless, Skinless Chicken Thighs
1 tablespoon olive oil
salt and pepper to taste
30 ounces of canned diced tomatoes
¼ cup white wine (a dry wine like Chardonnay or Sauvignon Blanc)
3 tablespoon of tomato paste
3 teaspoon of Italian Seasoning
1 teaspoon salt
freshly cracked pepper
2 garlic cloves, minced
1 cup yellow onions, sliced into half moons
1 cup red bell peppers, sliced into thin strips
1 cup green bell peppers, sliced into thin stripes
½ cup Kalamata olives, sliced in half lengthwise
1 tablespoon cornstarch + 1 tablespoon cold water
1 tablespoon butter
½ cup fresh Italian parsley, chopped
FOR POLENTA CAKES
1 roll of cooked, packaged polenta
1 tablespoon olive oil
1 tablespoon parmesan cheese, freshly grated
1 Tbsp, fresh rosemary, chopped
salt and pepper to taste

Instructions
Season chicken thighs on both sides with salt and pepper to taste. Heat olive oil in a non-stick pan over medium-high heat. Once hot place the chicken in the pan and brown on both sides, about 3-4 minutes per side. Set aside.

In the slow cooker add the diced tomatoes, tomato paste, wine, seasonings, and garlic. Whisk to combine.

Add the chicken, and submerge it in the sauce.
Then add the onions and peppers. Stir to combine, mixing the chicken, sauce, and vegetables together.

Place the lid on top of the slow cooker, and heat on high for 5 hours or on low 6-8 hours.
Once the cooking is done, add the olives, and stir to combine.

Then mix the cornstarch and water together to combine, and pour the mixture into the slow cooker mixture, whisking to thicken.

Add the butter and whisk to combine. Set the slow cooker on low or warm.
For the polenta, remove the roll from its packaging. And pat dry.

Then slice the roll into ¾" slices. You should get about 8-9 slices. Heat the olive oil in a large non-stick pan on medium-high. Add the polenta cakes. Cook for a few minutes, covered, until polenta is warmed through and the bottom turns a darker shade of yellow. And then flip.

Cook on the other side for a few minutes until warmed through.

Then transfer the polenta cakes to a serving bowl. Add salt and freshly cracked pepper to taste. And grated parmesan cheese and freshly chopped rosemary.

To serve add 2 polenta cakes to a shallow bowl, and 1-2 ladlefuls of the chicken cacciatore. Garnish chicken with freshly chopped parsley.

NOTES:
You can sear the polenta cakes ahead of time. Then cover and refrigerate. Then reheat in the microwave, and then top with the cheese and rosemary.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Fresh Fig Cake #shorts

Entertaining With Beth 2023-09-13 | Got figs? Then you must try this fabulous fig cake before fig season is over! So easy to put together and SO delicious too! #shorts

Easy Fish Tacos #shorts #recipe

Entertaining With Beth 2023-09-10 | Easy and delicious Cod Fish Tacos make a wonderful quick and easy meal in under 30 minutes or less! Flakey cod fish is seared in a pan, then finishes in the oven. Meanwhile, you can prep the sauce and warm/toast the tortillas!

Watch My Full Demo Below for all my tips and tricks!

Easy Fish Tacos! (Great Back-to-school Dinner Idea!)

Entertaining With Beth 2023-09-09 | #fishtacos #CookingChannel #EasyRecipes
These Cod Fish Tacos are one of my favorite quick and easy weeknight dinners for when life is busy and everyone is hungry! The flakey cod fish pairs beautifully with my spicy, creamy sauce. And when topped with ripe avocado and crunchy cabbage, all on a soft, slightly charred corn tortilla....the results are fantastic!

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FISH TACO RECIPE
Makes 6 Tacos
*Print Recipe here* entertainingwithbeth.com/cod-fish-tacos

FOR THE FISH:
¾ lb (340g) of fresh cod fish (or Mahi-Mahi)
Salt and pepper, to taste
Dried oregano, to taste
Avocado or Coconut Oil (or any other high-smoke point oil)

FOR THE SAUCE:
1 cup (236ml) of Crema Mexicana or Sour Cream
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) Sriracha or hot sauce
The juice of ½ or 1 full lime (taste at ½ half and add more if desired)
1 clove of garlic, minced

FOR THE TOPPINGS:
1 ½ cups (335g) of shredded cabbage (any color you like)
1 ripe avocado
fresh cilantro leaves to taste
5-6 Corn Tortillas

Instructions
Preheat the oven to 350F (175C). Season the top of the cod fillets with salt, pepper and dried oregano.
Heat a non-stick skillet (with a metal handle that can go in the oven. No plastic handles!) with the oil on medium-high heat until hot.

Place the fish in the skillet, seasoned side down, and sear for 2-3 minutes until golden brown.
Flip the fish with a metal spatula and place the skillet in the oven. Bake for 5-7 minutes until fish is cooked through.

If fish looks done but other components, like the sauce and tortillas aren't, just turn the oven off to keep the fish warm, or remove the skillet and serve the fish warm/room temperature. It doesn't need to be piping hot because all the other ingredients will be at room temperature or chilled.

For the sauce, place all the ingredients in a bowl and whisk to combine. Set aside

For the tortillas, place each tortilla directly on a gas burner on medium-high and toast until warm and slightly charred, then flip with tongs and do the same on the other side, cooking slightly less so that the tortillas are still pliable.

To assemble, separate the fish into bite-sized chunks by pulling apart the flakes with 2 forks. You can do this right in the pan.

Line each tortilla with a layer of cabbage, then 4 chunks of fish, a drizzle of the sauce (use a fork to drizzle the sauce it will drizzle better than a spoon) a few leaves of cilantro, and a few pieces of diced avocado.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Super easy, chicken dinner!

Entertaining With Beth 2023-09-06 | Chicken Brochettes are an easy way to serve grilled chicken! Thread them with fresh lemon and it creates a delicious charred lemony sauce that is fantastic squeezed over the chicken. This warm zucchini salad pairs so well with the chicken, and if you sprinkle the goat cheese on top while the zucchini is still warm, it will create the most delicious warm, creamy topping!

BETH'S GRILLED CHICKEN BROCHETTES
Serves 4

FOR THE CHICKEN:
4 Boneless, Skinless Chicken Breasts, cubed into 2 " chunks
1 garlic clove, minced
½ cup (120 ml) of olive oil
1 tbsp (15 ml) red wine vinegar
½ tsp (2.5 ml) salt
¼ (1.25 ml) tsp pepper
1 tbsp (15 ml) dried oregano
4 lemons, quartered

FOR THE ZUCCHINI SALAD:
4 zucchini
½ cup (45 g) crumbled goat cheese
¼ (60 ml) cup olive oil
2 tbsp (30 ml) parsley
2 tbsp (30 ml) pine nuts
sea salt and pepper to taste

METHOD:
In a large bowl combine garlic, olive oil, red wine vinegar, salt, pepper, and oregano. Whisk to combine and set aside.

Slice chicken breasts into 2" chunks and place in the marinade and toss to coat.
Allow chicken to rest in the marinade at least 1 hour and no more than 4 hours.

Prep zucchini by cutting off tops and slicing into ¼" slices, lengthwise. Brush with olive oil on both sides and season with salt and pepper. Set aside.

To prepare the brochettes thread 2-3 pieces of chicken on a metal skewer, and then thread a lemon quarter, cut side facing the chicken. Continue to thread 2-3 pieces of chicken, to 1 lemon wedge, alternating pattern until skewer is complete.

Heat grill pan, or BBQ to a medium high heat. Grill zucchini and chicken together. Zucchini is done when it has nice grill marks on each side and softens slightly. It may be done before the chicken, which is OK since it is meant to be served at room temperature.

Arrange zucchini on a plate, top with the crumbled goat cheese (the warmth of the zucchini will soften the cheese which is really nice!) top with pine nuts and chopped flat leaf parsley.

Serve zucchini with the grilled chicken brochettes.

Quick and easy summer desert idea!

Entertaining With Beth 2023-09-03 | Need a quick and easy dessert idea for Labor Day weekend? Try this! Get some good quality vanilla ice cream make my homemade strawberry sauce, served with lemonade and cookies and top of the spring I meant I guess you’re always so impressed by this and it couldn’t be simpler to do!

BEST STRAWBERRY SAUCE RECIPE
serves 6

Ingredients
12 ounces (340g) strawberries, hulled and cut in half
¼ cup (60ml) water
¼ cup (50g) sugar
1 teaspoon (5 ml) lemon zest
Slurry (1 tablespoon (15ml) water/1 tablespoon (8g) cornstarch)

Place the strawberries in a medium-sized saucepan. Add water and sugar and stir to combine.

Allow to simmer on medium-high heat until the strawberries start to release their juice and bubble. Mash the strawberries gently into a rustic, chunky sauce with a potato masher.

Allow to come up to a boil then add the slurry, whisk to combine and thicken.

Then add the lemon zest and pinch of salt. Allow to cool slightly to a warm temperature.

Serve over vanilla ice cream or it is also really good with pistachio ice cream too! Enjoy!

My favorite summer accessory for outdoor entertaining!

Entertaining With Beth 2023-08-31 | These oil lamps from Amazon make any outdoor dinner party extra dream and romantic! Check the "Product Link" feature in the video for a few "look alikes" or check my Amazon Shop link on my Channel too! Enjoy!

Historical tour of Saint-Gilles-Croix-de-Vie (in Vendee)

Entertaining With Beth 2023-08-26 | Join me for a little historical tour of the town of Saint-Gilles-Croix-de-Vie in the Vendee Region of France. We'll tour the narrow streets, learn about the 17th century architecture, and of course the Sardine trade! A special treat for me was to visit also to La Maison du Pecheur, the fisherman's house to learn more about what life was like in this early fishing town.

Julie's AirBnB in Saint Gilles
airbnb.com/rooms/36191656?source_impression_id=p3_1693004917_MO1dLxwxxPO0vos1

Maison du Pêcheur and more sites around Saint-Gilles-Croix-de-Vie
bit.ly/3KZOLF7

Atelier de Sardine
bit.ly/3PdbKil

Rent our French House in Saint-Gilles Croix de Vie (In the Vendee Region)!
bit.ly/462Dpb7

SEASON 3 BETH IN FRANCE PLAYLIST (Get caught up!)
bit.ly/3EdiHK5

How-To Make an Apricot Clafoutis

Entertaining With Beth 2023-08-19 | Apricot clafoutis is one of the easiest desserts to make! A simple baked custard batter, with ripe apricots is all it takes! Let me show you how easy it is to make! A great hot weather dessert idea when you want to serve something chilled.

WATCH MORE OF MY FRENCH VLOGS BELOW!
youtube.com/watch?v=t1wpMcSf6Ts&list=PLA8NZSto-k4OdzmOdHPQWIMDz7gXnTktQ&index=2

Rent our French House in Saint-Gilles Croix de Vie (In the Vendee Region)!
bit.ly/462Dpb7

BETH"S APRICOT CLAFOUTIS RECIPE
Serves 6-8
*PRINT RECIPE HERE* entertainingwithbeth.com/apricot-clafoutis

INGREDIENTS
2 1/2 cups (591 ml) of milk
1 1/2 cups (180g) of flour
1 cup (240ml) heavy cream
1 cup (201g) of sugar
3 eggs
2 tsp (10ml) vanilla extract or 1 tsp almond extract
6-10 apricots, pitted and sliced in half

(Optional Homemade Whipped Cream)
2 cups (480ml) heavy cream
2 Tablespoons (14g) powdered sugar
1 tsp (5ml) Vanilla Extract

METHOD:
Grease a 12" (30cm) fluted quiche dish. Preheat oven to 350F (175C)

In a large bowl add the milk and flour. Mix to combine. Then add the heavy cream. Add the sugar and the eggs, whisk to combine. Then add the vanilla extract.

Pour the batter into the quiche dish and then place the apricots in, cut side up, leaving a little room in between each one for the custard to make through.

Bake at 350F for 35-40 minutes or until a toothpick comes out clean. Allow to cool and then refrigerate uncovered for at least 4 hours. Clafoutis is best enjoyed served chilled.

Before serving, dust with powdered sugar and serve with homemade whipped cream if desired!

For whipped cream, place all ingredients in the bowl of an electric mixer and wip on high until soft peaks form.

A Tour of My Favorite French Manor House

Entertaining With Beth 2023-08-12 | Join me for a visit to Logis de la Chabotterie, one of my most favorite restored homes in France!

FOR INFORMATION ON VISITING THE LOGIS CLICK HERE: bit.ly/3OFbKXg

TO BOOK A TABLE AT THE RESTAURANT (which is operated separately from the Logis) CLICK HERE:bit.ly/3QvgL7c

LOOK WHAT I FOUND ON AMAZON!
The "Comment Recevoir" book! It's all in French, but if you are trying to learn the language it's a fun study guide! amzn.to/3sfhmj5

Rent our French House in Saint-Gilles Croix de Vie (In the Vendee Region)!
bit.ly/462Dpb7

Lets Make a Fraisier with a Local Pastry Chef!

Entertaining With Beth 2023-08-05 | Join me for a visit to FRED'S a local Pastisserie in Saint-Gilles-Croix-de-Vie, owned by Frederique and Frederic Vendredy. www.Patisseriefreds.com there we will learn how to make a classic French dessert known as a Fraisier. Loaded with ripe strawberries, and decadent creme mousseline, and light as air Genoise cake. Recipe Below!

WATCH MORE OF MY FRENCH VLOGS BELOW!
youtube.com/watch?v=XHaW6F67mkY&list=PLA8NZSto-k4OdzmOdHPQWIMDz7gXnTktQ&index=1

Rent our French House in Saint-Gilles Croix de Vie (In the Vendee Region)!
bit.ly/462Dpb7

FOR PRODUCTS USED IN THIS EPISODE SEE LINK BELOW (This link goes to Amazon where I am compensated on products purchased without any additional cost to the consumer)
amazon.com/shop/entertainingwithbeth/list/1OW4YVR684B9K?ref_=cm_sw_r_cp_ud_aipsflist_aipsfentertainingwithbeth_GQ5S1PT4N7X9HYP3M9SY

FRAISIER BY FRED
Serves 6

INGREDIENTS

FOR GENOISE CAKE:
4 eggs
120g (4.23 ounces) of granulated sugar
120g (4.23 ounces) of Type 55 Flour (All-Purpose Flour)

Whisk with a hand whisk over a bain-marie. The mixture must heat up to reach a uniform temperature of 60/65 degrees Celsius (140-145 F) without exceeding 80 degrees Celsius (176F).

Finish beating with an electronic mixer until completely cooled. The mixture should double in volume. Incorporate the sifted flour gently using a spatula, folding in the flour gently. Spread the mixture out on a baking sheet lined with parchment paper. Bake at 175C (350F) for about 15 minutes. Allow to cool.

FOR THE CREME MOUSSELINE:
250g of milk (8.8 ounces)
85g (3 ounces sugar) granulated sugar
50g egg yolks (roughly 2-3 yolks depending upon size of the egg)
35g (1/3 cup) of cornstarch
125g (8.45 Tablespoons) softened butter
1 vanilla bean

METHOD:
Whisk together the egg yolks, cornstarch and a splash of milk (reserve the rest for the pot)

In a medium-sized pot heat the milk, sugar and the vanilla bean paste until simmering, then slowly add the hot milk into the egg yolk mixture, whisking to combine. Then transfer it back into the pot, and heat on medium, whisking all the while until thickened. Allow to cool to room temperature before adding the butter.

Tips For the mousseline cream: when you incorporate the softened butter into the cooled cream, the two mixtures must be at the same temperature (room temperature). Thus the mixture will be done perfectly.

Add the softened room temperature butter, to the cooled pastry cream, and mix with an electric mixture for 2-3 minutes until light and fluffy. Set aside.

FOR CHANTILLY (Homemade whipped Cream)
2 cups (240ml) of heavy cream (creme entiere)
1 Tablespoon (8g) powdered sugar
1 teaspoon (5ml) of vanilla extract

METHOD:
Combine all ingredients in an electric mixer and whip on high until stiff peaks form.

TO ASSEMBLE:
800 grams (28 ounces) of strawberries
Whipped Cream (recipe above)
Whole Strawberries, cut in half with green tops intact (8-10)
Brisures de pralines rose or any other candied decoration

METHOD:
Cut out 2 circles of the cooled genoise cake with an 8-inch cake ring and set aside.

Place the 8-inch cake ring on top of cake board or cake stand. Fit the plastic cake collar inside, fasten with tape.

Slice the strawberries on the bottom to level them so they stand upright, assuring that each strawberry is roughly the same height. Then slice them in half, vertically.

Place the strawberries inside the cake ring, cut side facing out, all along the perimeter of the cake ring. Then place the genoise cake disk inside as a first layer.

Transfer the creme mouselike into a pastry bag fitted with a round tip. Pipe the cream in-between each strawberry, filling any gaps. Then pipe concentric rings of creme on the bottom, covering the cake. Add a layer of sliced strawberries, then another cake disk. Then another layer of piped concentric circles of creme, and more strawberries, and a final layer of creme.

Smooth off the top layer of creme with an offset spatula. Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight.

TO DECORATE: Transfer the whipped cream into a pastry bag fitted with a large star tip. Pipe dollops of star mounds on top of the cake, covering the surface. Slice strawberries in half, leaving the green tops for decoration and place them on each mound cut side facing up and slightly slanted, all the way around facing the same direction.

Optional: Top with candied rose petals, chocolate decorations, or candied pearls. Keep refrigerated until ready to serve.

To serve. Room the cake ring, and then the cake collar, and slice.

Inside a Thatched Roof Cottage in France (BETH IN FRANCE)

Entertaining With Beth 2023-08-02 | Join me for a sneak peak inside the Bourrine du Bois Juquaud in Saint-Hillaire-de-Reiez France (in the Vendee Region) for a look at what the inside of a thatched roof cottage looks like!

WATCH MY FRENCH VLOGS HERE:
youtube.com/watch?v=XHaW6F67mkY&list=PLA8NZSto-k4OdzmOdHPQWIMDz7gXnTktQ&index=1

Let’s Make Some Goat Cheese! (BETH IN FRANCE: Season 3)

Entertaining With Beth 2023-07-28 | Join me for a visit to Ferme Les Alpines in Sainte-Florence France in the Vendee Region.

Ages and Ludo were kind enough to give us a tour of their farm and to learn how their small-batch goat cheese production works!

FOR MORE INFORMATION ON THE FARM VISIT THEIR WEBSITE:
bit.ly/3KiYpm5

Rent our French House in Saint-Gilles Croix de Vie (In the Vendee Region)!
bit.ly/462Dpb7

Amazing Pasta Making Machine!

Entertaining With Beth 2023-07-25 | Today we made homemade pasta from the recipe we learned at Tuscookany Cooking School in Tuscany!

FOR MORE INFO ON TUSCOOKANY COOKING VACATIONS CLICK HERE:
tuscookany.com

TO WATCH MY REVIEW/EXPERIENCE OF IT CLICK HERE
youtube.com/watch?v=cHxzPondSUA

TUSCOOKANY COOKING SCHOOL'S PERFECT PASTA RECIPE!
INGREDIENTS:
400g/14 oz. TIPO OO Flour
4 eggs
2 Tbsp (30ml) Olive Oil
Pinch of salt

METHOD:
Put the flour on a clean work surface and build it up into a mound like a volcano. Making a little hole in the center. Place the eggs, olive oil and salt in the center of the hole. Bet the egg mixture with a fork, slowly incorporating the flour. When all the flour is incorporated, knead the dough. Wrap in plastic wrap and refrigerate for 1 hour. Then process through the machine according to your pasta maker instructions.

PASTA MAKER NOTES: We bought this machine in France, LIVOO PASTA MACHINE
bit.ly/3QbDEwk

BUT, I've also had great success with the Pasta Attachment for the Kitchen Aid Mixer too! amzn.to/3DsH4mJ

A Bastille Day Party in France! (with frozen food?!) (BETH IN FRANCE: Season 3)

Entertaining With Beth 2023-07-22 | Join me for a Bastille Day party in France! Somewhere between a cocktail party and a grazing dinner party the "Apero Dinatoire" is another way to entertain in France. But can it be done with mostly frozen food?!

RELATED VIDEOS:
Beth's Homemade Tarte au Soleil youtube.com/watch?v=ZIF-6CFsYxk&t=8s
Beth's Sweet Caneles youtube.com/watch?v=mfhqYCQm0kU

Savory Canele Recipe Used by Jean-Jacques (you can copy and paste it into Google Translate!)
https://www.cuisinelolo.fr/2012/05/26/canneles-sales-au-chorizo/

WATCH ALL MY BETH IN FRANCE VLOGS HERE!
youtube.com/watch?v=XHaW6F67mkY&list=PLA8NZSto-k4OdzmOdHPQWIMDz7gXnTktQ&index=1

Rent our French House in Saint-Gilles Croix de Vie (In the Vendee Region)!
bit.ly/462Dpb7

My new favorite gadget at the French grocery store!

Entertaining With Beth 2023-07-17 | This pineapple slicer is my new favorite thing at our grocery store in France!

48-Hours in Paris (With my Sister and 2 Kids!)

Entertaining With Beth 2023-07-15 | Join me for my must-see tour of Paris in 48-hours with my sister Meg and our 2 kids! We didn't have a lot of time, but checked off a few boxes of the things I think give you a good taste for the city, the history and the culture and of course the food!

Also, my nephew Luke has his own YouTube Channel! You can follow him at Kidsplainer here!bit.ly/43qkVQy

PLACES FEATURED IN THE VIDEO
Hotel Oratio bit.ly/44LRlGo
Le Parisian Bakery bit.ly/3OgGmPQ
Ma Bourgogne Bistro bit.ly/44C9UN4
Get Your Guide Versailles Tour bit.ly/3DcuXdm
Creperie Josselin (There are 2! The other is a few doors down and is called Le Petit Josselin, it's a bit more modern and chic, but for the old world vibe to to the original.) You can see both here! bit.ly/3pTXKQL
Get your Guide River Cruise bit.ly/3Oe5Woi

Rent our French House in Saint-Gilles Croix de Vie (In the Vendee Region)!
bit.ly/462Dpb7

A Dreamy Stay at Tuscookany Cooking School (In Tuscany!)

Entertaining With Beth 2023-07-08 | Join me for a visit to one of my "Bucket List" destinations! The fabulous Tuscookany Cooking School!

I'll show you how to get there, what the acommondations are like, the cooking classes, excursions and more! It was the trip of a lifetime with my two daughters.

FOR MORE INFORMATION ON THE TUSCOOKANY COOKING SCHOOL CLOCK HERE:
bit.ly/3XF7efp

3 Days in Milan! (Season 3 Travel Vlogs)

Entertaining With Beth 2023-07-01 | Join me for for 3 days in Milan as we kick off our European travels!

Places featured in this episode:
Hotel Matilde Boutique Hotel bit.ly/3CRFj25
Movida Restaurant bit.ly/3JBwEok
Il Cestino Restaurant bit.ly/46sPRlJ
Peck Market bit.ly/3XxpcQN