Day 4

Brunch

Croque Monsieur/Madame

Serves 4

Béchamel Sauce

8 slices of white bread

4 slices of ham

Gruyère or emmental cheese

(for croque madame, 4 eggs)

butter

Heat up a pan with some butter

make a sandwhich: bread, cheese, ham, bread. And place it directly in the pan to start melting the cheese. Make sure your pan isn’t too hot so you don’t burn your bread before the cheese melts. Flip the sandwhich over and sprinkle it with more cheese. If you are going to make a croque madame, either crack the egg directly on top of the sandwhich, or fry it separately and place it on top before serving covered in Béchamel sauce (or however you like... I know a lot of the campers got creative with how they served this one!)

Because of the visit to the restaurant, we didn't have time for the desert I had planned. Instead, I let the kids experiment making macaroons! here is the recipe for what I had planned to teach:

Desert

Clafoutis Cerries/Pruneau

175˚ C (350˚F)

2 cups of fresh bing cherries, pitted (because cherries are not in season yet, we used prunes!)

2 tbls slivered almonds

3 eggs

1 cup sugar

1 tbls brown sugar

½ cup sifted flour

1/8 tsp salt

1 cup whole milk

¾ tsp almond extract (or Amaretto!)

1 ½ tsp vanilla extract

powdered sugar for dusting

baking dish

1 bowl

1 Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.

2 Whisk the eggs, sugars, salt, and flour together until smooth.

3 Add the milk, almond extract (or Amaretto), and vanilla extract. Whisk until smooth. Pour into the baking dish.

4 Bake for 20-40 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place it on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. Once cool dust the clafoutis with powdered sugar. Serve.

Dinner

Potato Gratin

Apples and Cabbage

We prepared the ribs that Margot's dad donated