a thank you note & recipe for coffee jelly

Months ago from now, received the loveliest email from a reader of {chasing sofia crumbs}. And because it was the very first email, and because it had been hard to believe that there were any readers at all up until then, it is a special memory; one of the fondest moments ever since starting this blog.

Time has flown by since, but all the while had been thinking of posting something special to thank this lovely reader for her kindness. Ideas came and went, and recipes were tried, but in the end, realized that this simple and flavorful coffee jelly would be perfect, especially with the holiday season right around the corner.

This dessert is a common and much loved dessert in Japan, but have rarely seen it served elsewhere. It is perfect for those of you who are addicted to coffee, and also perfect for hot summer days, but as mentioned above, it would be perfectly refreshing to serve during or after the festive holiday meals which tend to get as heavy as they are merry.
Coffee jelly is also extremely easy to veganize, which was discovered while doing a little online research. For those of you interested, this video is highly recommended.


♥♥♥
TO A,
THANKS SO MUCH FOR THE KIND WORDS AND SO VERY SORRY FOR THE LATE LATE POST. LOVE THAT WE BOTH LOVE COFFEE, AND HOPE YOU ENJOY THIS RECIPE AS MUCH AS I ENJOYED TWEAKING IT. XO

* NOTE
To make the recipe as easy as possible instant coffee is used here, but for those of you who are serious about your coffee, just use 400ml of strong coffee (espresso is too strong) instead of the water and instant coffee.


p.s. a short video after the jump . . . *


* { coffee jelly }
— コーヒーゼリーのレシピは以下 :

le salon de thé | fig financiers

On the lower ground floor of a very favorite department store, among world famous chocolateries and pâtisseries, there is a lovely shop that sells the best financiers.

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financier   noun   \finɑ̃sje, jɛʀ\

: a small french cake, often mistaken for a pastry

main ingredient(s)
: beurre noisette, almond flour

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It is said that financiers were first sold in the 2e arrondissement in Paris: a financial district surrounding the "Paris Bourse" {Paris stock exchange}, as quick snacks for bankers on the go. They were baked in rectangular molds to resemble gold bars, hence the name "financier".

Have adored these sweet treats {along with madeleines} ever since a little girl, so was delighted when first read in a magazine about Noix de Beurre: a pâtisserie with it's main feature being these petits gâteaux. Crisp on the outside and tender in the middle, these golden financiers are possibly the best in Tokyo.

It was also after trying the fig financiers of Noix de Beurre, and finding the devastating news that they were seasonal treats and therefore not sold all the time, that decided this was a combination that needed to be recreated at home.

And so, the recipe for fig financiers below, and if you are not a fan of figs, not to worry; they are delicious without as well . . . *

* { fig financiers }
— フィグフィナンシエのレシピは以下 :

la luncheonette | green salad with bacon & camembert cheese

At home, at kitchen table. Came across this salad in the latest issue of elle à table, and tried it out on the very same day. Results: a salad that is not plain nor lacks texture. To be very honest, have never been a fan of making salad (rinsing several different kinds of lettuce leaves is not an enjoyable task), but this one was well worth it with the crisp bacon bits, toasted bread, and melted camembert cheese. Only one kind of lettuce is required, and the apple slices add a lovely flavor, some color, and additional texture. Would work well as a lunch for two, or perhaps as a starter for four.

Think this was a much needed healthy break considering all the ice cream (more about that in another post) have been consuming lately. Will always prefer making desserts, but who ever knows? Salads may well become a passion around here . . . Happy salad chomping and also, happy happy November *

* { green salad with bacon & camembert cheese adapted barely from : elle à table, issue no.70 november 2013 — とろとろカマンベールサラダ by hiroto maruyama (丸山宏人) }
— ベーコンとカマンベールチーズのグリーンサラダのレシピは以下 :