Brandy Snaps with homemade sorbets remind us of sojourning in the French-Swiss Borderland (Especially the Best Kept Secrets and also the Off-the-Beaten-Path Sojourn).

Brandy Snaps & Homemade Sorbets (Strawberry, Raspberry and Cassis)

Brandy Snaps & Homemade Sorbets (Strawberry, Raspberry and Cassis)

¼ cp unsalted butter

¼ cp light brown sugar

2 TBS golden syrup

½ cp flour (all purpose, white)

2 drops vanilla extract

In many countries, like France and Japan, people don’t eat the same sort of thing all year round.  There are some popular dishes that can be eaten regardless of the time of year but in general, menus change with the seasons to take advantage of foods that are at their peak.  Fall means chestnuts, mushrooms and pumpkin in both France and Japan.

Taking advantage of the seasons also means storing seasonal foods to enjoy at other times of year.  This summer, in France, we picked berries (raspberries, black currents, and strawberries) to make jams and sorbets.

Brandy baskets, a crisp caramel-like cookie popular in the UK, make lacy cups in which we like to serve summer treasures like our sorbets.

DIRECTIONS:  Melt the first four ingredients in a sauce pan over low heat until the sugar is completely dissolved and translucent.  Remove from the heat, cool for a minute, and add the flour and vanilla.  Chill for half an hour.  Line a baking sheet with parchment paper and preheat the oven to 350.  Divide the chilled dough into 6 portions, roll into balls and flatten them with wet fingers on the parchment.  You’ll only be able to fit about 3 per baking sheet because you need to leave lots of space for them to spread and bubble.  Place six teacups or small bowls upside down on the counter to use as a mold. Cook 6 minutes or until bubbly and browned but not burnt.  Quickly remove the cookies from the oven and drape them over the molds.  Cool.  (You can make these in advance, as long as the weather isn’t too humid.)



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