A firm favourite

In our area, autumn is chestnut time, and there are several festivals to celebrate the chestnut harvest.  I’ve written about the festivals before.  You can find the posts here, here, and here.  This year, I went to the Chestnut Festivals in both Saint-Pons and Olargues – over the years they have become firm favourites of mine!

The weekend the festival took place in Saint-Pons, the area was experiencing a cold-snap:  temperatures plummeted to 6 Celsius, well below the seasonal average!!  The stall-holders were well wrapped up against the cold!  Below is a picture of a very warmly dressed Lex Page from Love la Foret!  Lex and her husband Andy specialise in dried mushrooms – I bought some delicious cep (porcini) mushroom powder from them a little while back, and I needed a top-up!

The festival in Saint-Pons always has a large number of exhibitors and I found many familiar stands!

I adore roasted chestnuts, so I made a beeline to the square where the chestnuts were being roasted over open fires!

The hot chestnuts were delicious AND they warmed my hands!!

Bands of roving musicians provided entertainment, and there was lots to see and taste.  Despite the cold weather this was a very enjoyable festival!

The Fete du Marron et du Vin Nouveau (the festival of chestnuts and new wine) took place in Olargues a week later.  The weather couldn’t have been more different – it was beautiful!  The sun was out and there was a marked difference in temperature – absolutely no need for thermal underwear!!

I had of course come for the roasted chestnuts!!  The set-up in Olargues is much smaller than it is in Saint-Pons, but the chestnuts were every bit as delicious!

On a recent visit to L’Auberge de l’Ecole in Saint-Jean de Minervois, I tasted a tiramisu which had been made with creme de marron, a sweet chestnut puree made from broken pieces of marrons glacés.  This was a very delicious dessert and I have attempted to recreate the recipe for you below.  When you next visit L’Auberge de l’Ecole, you’ll be able to taste Brigitte’s authentic version!

Tiramisu with creme de marron

  • Servings: 6-8
  • Difficulty: easy
  • Print

A delicious tiramisu, with a special flavour of autumn. You can make this in individual serving dishes, or use one large dish.

Ingredients

  • 250g mascarpone (1 tub)
  • 3 eggs
  • 125g creme de marron (chestnut puree)
  • 2 Tbsp sugar
  • 12 sponge fingers (also called ladyfingers or boudoir biscuits)
  • 200ml strong coffee
  • 2 Tbsp Rum

You will also need six to eight individual serving dishes (I used glass preserving jars), or a single serving dish, large enough to hold 6 sponge fingers in a single layer.

ingredients for chestnut tiramisu

Ingredients for chestnut tiramisu

Directions


1. Separate the egg yolks from the whites.
2. In a medium-sized bowl beat the egg yolks with 1 Tbsp sugar until white and thick. Add the mascarpone and the creme de marron and mix until lump-free.
3. Beat the egg whites with a pinch of salt until soft peaks form.  Add the remaining 1 Tbsp sugar and continue beating until stiff peaks form.
4. Fold one third of the beaten egg whites into the mascarpone mixture to ‘loosen’ it.  Then add the remaining beaten egg whites and fold in until the mixture is smooth.
5. Pour the cold coffee into a shallow bowl and add the rum.
6. To assemble the tiramisu, put some of the mascarpone mixture in the bottom of your dish (one third of the mixture if using one large dish).  Dip each sponge finger briefly into the coffee and arrange in a neat layer in your dish.  Top with another third of the mascarpone mixture and repeat with the sponge fingers.  Finish with the last third of the mascarpone mixture and level with a spatula. If you are using individual serving dishes, break/cut the sponge fingers to make them fit.
7. Cover with cling film and leave in the fridge to chill for four to six hours.

Before serving you may wish to dust the tiramisu with cocoa powder but try it without the cocoa powder first. I find that it can overpower the delicate flavour of the chestnut puree.

Note:  In her version, Brigitte uses chestnut brandy, which is pretty impossible to find.  I found rum to be reasonable substitute, but if you can find chestnut liqueur it would be even better.  Brigitte also omits the coffee and uses only alcohol to soak the biscuits in.  

 

Advertisements

What’s going on

It’s time for an update on upcoming events in the area – there is much to look forward to!!

Limoux Carnival – 7 January 2018 to 18 March 2018

The good people of Limoux take their carnival very seriously.  Different groups have the run of the central square every Saturday and Sunday during the carnival period.  It’s always an enjoyable festival to visit – I have previously written about it here, and you can find the full programme of this year’s events via this link.

Fete du Mimosa, Roquebrun – 11 February 2018

The Fete du Mimosa is a must if you are in the area – a great fun fete!  I have visited many times and I’ve written about it here.

Vinisud 2018, Montpellier – 18 to 20 February 2018

This international wine fair is aimed at professionals, and showcases the region’s output. 1,500 exhibitors show 26,000 product lines – lots of wine to work through!!  You can find details of the fair here.

Fete du Cochon et du Terroir, Saint-Pons-de-Thomieres – 25 February 2018

I think you would have a good time at this annual event in Saint-Pons, which I have visited on a number of occasions, and written about previously.  The format has changed somewhat since my article, but I imagine that the fete will still be very enjoyable!

Truffle Markets in the area – until end February 2018

The truffle harvest in the area continues into February, and visiting a truffle market is very enjoyable.  You can find a full list of dates and locations via this link.  And if you want to know what it is like to visit a truffle market, have a look at the post I wrote about my visit to one such market a little while ago.

Escale a Sete – 27 March to 2 April 2018

Once again the tall ships will be mooring up at Sete for what promises to be an amazing week, celebrating the 350 years of the port of Sete.  I wrote about the tall ships in March 2014 – find the post here.   You can find information about this year’s programme via this link.

Journees Europeennes des Metiers d´Art, all over France/Europe– 6 to 8 April 2018

The European Artistic Craft Days are held every year on the first weekend in April.  They give the public a chance to see expert craft makers in action.  A few years ago, I visited a workshop where verre mousseline is made – see for yourself here.  You can find the full programme of this year’s event on the official French website.

Guided visits of the Savonnerie carpet workshops, Lodeve – Thursdays and Fridays throughout the year

The Savonnerie workshops continue a tradition of carpet-making in France which dates back centuries.  I’ve visited the workshops in Lodeve a number of times, and wrote a post a little while back.  If you want to visit, make sure you reserve in advance.  Full details are on this website.

Grande Deballage, Pezenas – 6 May 2018

This event is not to be missed if you are into flea markets and antiques.  There will be in excess of 150 stalls, selling all kinds of “stuff”!!

World Rugby U20 Championship 2018, Beziers, Narbonne, Perpignan – 30 May to 17 June 2018

World Rugby has announced that France will host the World Rugby U20 Championship in 2018 with matches being played in Béziers, Perpignan and Narbonne.  The five match days will take place on 30 May, 3 June, 7 June, 12 June and 17 June.  More details on this website.

Festival de Carcassonne – 17  to 30 July 2018

The Carcassonne festival is one of the biggest in the area, attracting stars such as Elton John (a few years ago).  This year’s star-studded line-up includes Robert Plant, Beth Ditto, A-Ha (remember them??) and Simple Minds.  You can find the full programme here.

 

 

SaveSave