Make Do and Mend

This fall, dresses with cinched waists, square shoulders, dainty floral prints, and knee-skimming silk are a nod to the ladylike style of the 1940s. Simplicity and versatility are key. And the trends of the 40s still apply today, add a pair of platform pumps, mix some prints, borrow some vintage accessories, and you’re set.

~Leifsdottir: Silk Dress

~Asos: 40s Floral Tea Dress
~Rebecca Taylor: Floral Print Silk-Chiffon Dress

Pumpkin Pecan Cheesecake

Last weekend felt like fall, so it was the perfect time to try a recipe with pumpkin. It’s a perfectly over-the-top pumpkin pecan cheesecake. It starts with a graham cracker crust, then a layer of rich pumpkin butter, a layer of pumpkin-infused cheesecake, and finished with whipped cream and candied pecans. Decadence.

Pumpkin Pecan Cheesecake Recipe

Crust
1/2 cup unsalted butter, melted
1 3/4 cups graham cracker crumbs
3 Tbsp. granulated sugar

Cheesecake
1 lb. cream cheese
1 1/4 cups granulated sugar
2 Tbsp. sour cream
8 oz. pure pumpkin puree
3 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3/4 cup pumpkin butter

Topping
Whipped cream
Candied pecans

Preheat oven to 325 degrees F {165 degrees C}. For the crust, place graham crackers in a plastic bag, seal, and roll with a rolling pin. In a bowl, mix butter, graham cracker crumbs, and sugar with a fork until all crumbs are fully-coated. Pour crumb mixture into a 9-inch springform pan, and press firmly along bottom and 1 inch up sides of pan. Place pan on a baking sheet. Bake until golden, 14-16 minutes. Let cool while preparing filling.

For the filling, beat cream cheese and sugar until fluffy. Add sour cream, pumpkin puree, eggs, vanilla, salt, cinnamon, ginger, and cloves. Beat until just combined. Wrap springform pan in foil, and place in a deep roasting pan. Spread pumpkin butter along bottom of crust. Pour in filling. Place roasting pan in the oven, and use a bain marie {fill roasting pan halfway up sides of the foil-covered springform pan with water}.This will help the cheesecake cook evenly and prevent cracking. Bake until outside of cheesecake is set but center is still jiggly, about 1 hour 30 minutes. Turn off oven, and leave cheesecake inside oven for 1 hour. Remove from oven. Refrigerate until firm, at least 4 hours or overnight. When ready to serve, bring cheesecake to room temperature, about 30 minutes, and unmold. Top with sweetened whipped cream and candied pecans. I couldn’t wait; I made it in the morning and enjoyed it in the evening.

Paris Bistros

Le Saveur has an extensive list of the best bistros in Paris. If you're looking for a way to taste your way through Paris, this is the place to start. Bistros serve simple dishes with a home-cooked feel and offer modestly-priced prix-fixe menus. I've checked off Frenchie {seen here}, had a lovely lunch at Le Bistrot Paul Bert, and a casual Sunday dinner at Astier. Who wouldn't love a cheese course with 20 types of cheese?

Le Bistrot Paul Bert

Cucumber and mint salad

Peach clafoutis

Astier

Braised chicken

Cheese tray

Pineapple cream tart

A Field Guide to French Patisseries, Part Deux

Caramel: sugar and cream confection

Best Specimen: Jacques Genin

The first Field Guide to French Patisseries showcased the classics-millefeuille, saint honoré, mont blanc, religieuse, and macarons. Of course I had a list of lovely sweets to try on this past trip to Paris, but I also ventured out to try some non-traditional combinations. While caramel is nothing new, Jacques Genin has taken the flavor to a different level, with caramel éclairs, caramel paris brest, caramel walnut tart, and a dizzying array of soft caramels {including passion fruit, noisette, and chocolate}. For modern takes, Ladurée had a pistachio and cherry saint honoré while Pierre Hermé’s ispahan croissant combined rose, raspberry, and litchi. Here are some of my favorites.

Pistache-Griotte Saint Honoré: puff pastry crust, cherry custard cream, cherry compote, pistachio Chantilly cream, studded with small profiteroles

Best Specimen: Ladurée

Ispahan Croissant: buttery puff pastry filled with rose, raspberry, and litchi pâte, glazed, and topped with candied rose petals

Best Specimen: Pierre Hermé

Madeleine: a moist tea cake with a distinctive shell pattern; Secco’s are non-traditionally sweetened with brown sugar

Best Specimens: Secco, Blé Sucré

Tart Citron Avec Meringue: not your average lemon meringue pie, buttery crust, a thin layer of tart lemon custard, and a mound of airy meringue

Best Specimen: Le Loir Dans La Thiere

Perle et Rubis: almond crust, white chocolate mousse flavored with rose, raspberry coulis, fresh raspberries

Best Specimen: Gérard Mulot

Frenchie

Not since we ate at Le Grand Vefour before our wedding, did we have such a divine meal. Frenchie lives up to the rave reviews. The modest menu descriptions are only a glimpse of the complex layers of flavors that came with every course. Grégory Marchand’s cooking is bold but unpretentious. Even more enticing, an entrée, plat, and dessert is 38€ {+7€ supplement for foie gras}. First, a traditional starter of foie gras flecked with sea salt was paired with sweet cherry chutney. Next, creamy risotto, pomegranate seeds, caramelized beets, sliced radishes, and braised yellow carrots came together like abstract art painted on the plate with a paintbrush. For the plat, melt-in-your-mouth braised lamb was adorned with shaved truffles alongside mint and artichoke puree. Luckily, I still had room for dessert, a lime tart complemented with blackberries and crème anglaise. Also intriguing, the sommelier, Laura Vidal, was not only lovely but at the top of her game in a male-dominated sommelier world in Paris.

Rue Bonaparte

Blouse: Marc by Marc Jacobs Michaela Blouse

Skirt: Anthropologie

Shoes: Repetto BB Ballet Flats

Handbag: Chloé Elsie

Any Parisian street will do as a picturesque backdrop, but we snapped these along the Rue Bonaparte {on the way to Pierre Hermé}, filled with chic shops, bistros, tea salons, and chocolatiers. Plus, Paris was the perfect time for this Marc by Marc Jacobs Michaela blouse. It’s a polished blend of modern and ladylike in a striking kelly green shade with stitched peter pan collar and pleated sleeves. Lots more this week, including a lovely dinner at Frenchie and Part Deux of A Field Guide to French Patisseries.

Long Weekend

I'm off to Paris this weekend. I'll be back next week with lots to share.