Now that the Fourth of July has come and gone, there’s another patriotically minded red-white-and-blue holiday on the horizon. Confused? Why, we mean Bastille Day, of course. So if you, too, are a Francophile at heart, it’s high time to start making your own la Fête nationaleplans. Below, we asked Eric Kayser of Maison Kayser for some advice. So what exactly did this entail? The history! The traditions! And last but certainly not least—the food. With three recipes fit to make a complete meal, it’s practically a fait accompli.
How do the French typically celebrate Bastille Day?
Bastille Day on July 14 celebrates the storming of the Bastille, a political prison that represented royal authority. It was a turning point in the French Revolution that eventually led to the end of the monarchy. To celebrate, the day usually starts with one of the oldest and largest military parades in the world, on the famed Champs-Elysées Avenue in the presence of the French president and other dignitaries. People come out to watch the parade and usually stay out all day, picnicking and staying late for the fireworks that conclude the celebration.
What do you like most about Bastille Day?
I love how people come together on that day—people go out on the street to watch the parade and the fireworks. They eat together, laugh together; there is a sense of camaraderie and shared history on the street. I also love fireworks; they never cease to amaze the child in me.
So what are some traditional things to make on Bastille Day?
It’s usually a hot day so people tend to stay outside. The tradition is usually to have a picnic outdoors with friends or to entertain at home in one’s backyard. Some of my favorite things to make include good sandwiches with freshly baked baguettes and the finest ingredients. My personal favorite is a Parisien sandwich—a typical French sandwich made with Parisian cooked ham, a touch of good butter, a few cornichons, and a slice or two of Gruyère cheese. I love to accompany my sandwiches with a cold ratatouille, which is a fragrant stew of eggplant, tomatoes, zucchini, onions, and red peppers typical of the South of France. Last but not least, I always bring pastries that can be easily eaten without forks and knives, like an éclair.
Any secret tips when it comes to making these dishes?
The Parisien sandwich and ratatouille are simple yet delicious recipes. The key is to choose the best ingredients you can find. Fresh bread that is made with premium unbleached, unbromated flours; organic ham; butter made with high-quality cream; and seasonal vegetables. The éclair recipe might feel a bit more intimidating, but the secret is really to follow the four main steps one by one and to pace yourself. Make sure you have your mise en place ready before starting: Lay out all of the ingredients already measured before you, as well as any piece of equipment you will need. You can also replace the blueberry confit with some good blueberry preserves. Last but not least, make sure to keep the éclairs cold before enjoying them!
Parisien Sandwich
Serves 4 people
Ingredients:
• 2 freshly baked baguettes (1/2 baguette per sandwich)
• 8 slices of cooked ham
• 8 slices of Gruyère cheese
• 4 tablespoon of high-quality butter
• 8 cornichons
Instructions:
* Cut ½ baguette in half lengthways and lightly butter both sides.
* Cut 2 cornichons in half lengthways and place 2 pieces on both sides.
* Insert 2 slices of cooked ham and top with 2 thin slices of Gruyère cheese.
* Enjoy!
Ratatouille
Serves 4 people
Ingredients:
• 1 medium eggplant, diced
• 1 red pepper, diced
• 1 yellow onion, diced
• 1 small can of good whole peeled tomatoes (for ex. San Marzano) or 2 fresh tomatoes, diced
• 2 zucchini, diced
• 4 T extra-virgin olive oil
• 1 clove of garlic, chopped
• 1 T Herbes de Provence
• 1 tsp. Espelette pepper (optional)
• 1 tsp. red-pepper flakes (optional)
• Salt and pepper to taste
Instructions:
* In a large skillet, cook the onion and the garlic in 2 tablespoons of olive oil over low heat, stirring occasionally, until the onion is softened.
* Add the remaining 2 tablespoons of olive oil and add the diced eggplant, stirring occasionally, until the eggplant is softened (approx. 10 minutes).
* In a large skillet, cook the onion and the garlic in 2 tablespoons of olive oil over low heat, stirring occasionally, until the onion is softened.
* Add the remaining 2 tablespoons of olive oil and add the diced eggplant, stirring occasionally, until the eggplant is softened (approx. 10 minutes).
* Add in the zucchini and the bell pepper and cook, stirring occasionally, until tender (approx. 10 minutes).
* Stir in the tomatoes and cook for another 5 minutes, or until the vegetables are tender.
* Add the Herbes de Provence, Espelette pepper and red-pepper flakes (optional), salt and pepper to taste, and cook for another 2 minutes so that the spices and herbs are well blended.
* Serve hot, warm, or cold!
Flag Éclair
Yields 8 éclairs
Ingredients:
Pate à Choux:
• 1 cup water
• 1 stick (4 oz.) unsalted butter
• 2 T sugar
• 1/4 tsp. salt
• 1 cup plus 2 T all-purpose flour
• 4 large eggs
Blueberry Confit (You can also skip this step and use blueberry preserves instead):
• 3 pints of fresh blueberries
• 1 cup of sugar
• 1 pectin envelope
Blueberry Whipped Cream:
• 1 cup heavy cream
• 3 T confectioners’ sugar
• 3 T mascarpone
• 1 pint of fresh blueberries
Decor:
• ½ cup of fresh blueberries
• 8 white-chocolate pieces
• 8 blue-chocolate pieces (white chocolate tinted blue)—available at specialty stores
• 8 red-chocolate pieces (white chocolate tinted red)—available at specialty stores
Instructions:
Pate à Choux:
Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, bring the water, butter, sugar, and salt to a boil over moderate heat. Remove the pan from the heat. Add the flour and stir vigorously with a wooden spoon for about 2 minutes, until the dough comes together and a film forms on the bottom of the pan. Transfer the dough to a large bowl and beat at medium speed until slightly cooled, about 1 minute. Add the eggs, one at a time, beating well after each addition.
Transfer the dough to a pastry bag fitted with a 1-inch-round tip. Pipe 5-inch-long logs onto a baking sheet and bake for 10 minutes. Turn the oven down to 325 degrees Fahrenheit and bake the shells for 30 minutes longer, or until golden brown. Transfer to a rack and let cool.
Blueberry Confit:
Rinse the blueberries and place them in a medium saucepan with the sugar over low heat with the pectin. Let simmer for 20 minutes, or until it reaches the consistency of loose blueberry preserves.
Blueberry Whipped Cream:
Puree the pint of fresh blueberries with a blender and reserve. Combine the heavy cream, mascarpone, and sugar and beat until it is still soft and billowy but holds its shape when the whisk is withdrawn. Gently fold the pureed blueberries into the whipped cream.
Assembling the Éclair: Cut the éclair shells in half lengthways. Using piping bags, fill the inside with blueberry confit and generously top with whipped cream. Add fresh blueberries and pieces of chocolate for decor. If you can, use blue-, red-, and white-chocolate pieces as a nod to the French flag colors. Blue- and red-tinted chocolates can be found in specialty stores.
By Vogue
Blue berry confit
Parisien Sandwich
