To Everything There is ‘La Saison’

It’s official.  The weather is glorious, the roses are out, the swallows have returned, the tables and parasols have sprung up at the cafés, and les étrangers who abandon their Burgundy homes for the winter are starting to trickle back in.  La saison est arrivée. 

In Charleston, with nearly year-round warm weather and a more settled residential crowd, seasonal changes are subtle.  The dramatic rhythms of the seasons here, weather and otherwise, were one of the cultural shocks when we moved to France.

The explosion of flowers, lush green colors, and sunshine that happens here in spring is matched only by the explosion in festivities.  After a quiet winter when many international residents go back to their home countries to visit family or depart for tropical climes, everyone returns in a party mood.  Our quiet life by the fire with books and projects blows out of the window with the first spring breeze, to be replaced by a social whirlwind.

Maybe it’s because we’re in the countryside,  or maybe it’s  because many of our friends are retired or work from home, but everyone here loves to entertain. This week was particularly busy.  We went to a fête to help friends plan a trip to Greece (Greek salad and baklava, yum); then a fondue Bourguignon; a Royal Wedding party just for the girls, complete with homemade scones with clotted cream;  a crêpe party in the village; and chez nous, an outdoor lunch for French friends.  Whew!

I think, too, that all this partying is just a part of that fabulous French lifestyle, captured for me by images of a table and chairs casually set outside in the grass, the family languishing there in the garden under the shade of an umbrella.  A common sight in la saison.

So, what’s a busy (and still working) hostess to do?  Over the years I’ve perfected my strategy.  At the start of the season I sit down and come up with a party menu, and I type up my grocery list.  Then I repeat the meal (so much easier the 2nd go round)  with the various groups of friends until all of our regular guests have had ‘The Menu’.  Then, I go to a new menu.  This requires good note-taking, by the way; if you’re like me you’ll soon forget who has had what.  

I want to share this year’s first outdoor menu with you (I’m making it tomorrow for the 2nd time).  And we’ll start with Eliane’s radish soup, which I mentioned last week.  There were several requests for it in the Comments section, so here it is, and Merci beaucoup, Eliane! 

RECIPE:  A Spring Party Menu

This is a casual, outdoor meal.  I serve everything à table except the main course, which I set up as a buffet so everyone can make their own sandwich.  Everything but grilling the sausages can be done ahead of time. 

First course:  Eliane’s Radish leaf and Zuchinni Soup.  Main Course: Grilled Saucisse de Provence on homemade hot dog buns with sautéed peppers and onions; potato salad or coleslaw. Cheese course, of course.  Dessert: Ice Cream Cones with Toppings.   Expresso with chocolates.

First Course:  Eliane’s Soupe Verte with Radish Leaves and Zucchini 

• the greens from one bunch of red radishes
• 2 medium zucchini
• butter
• water, salt and pepper
• a little heavy cream
• croutons (optional) 

Wash the leaves well; reserve a few for garnish.  In a medium saucepan, sauté the leaves in butter until well cooked.  Meanwhile, cut the zucchini into small cubes. Add them to the pan, then add water to cover, and salt and pepper.

Cover the soup and simmer it for about 30 minutes.  Blend it until smooth and taste to correct seasonings (thin with white wine, broth or water if needed).  Serve it in bowls, drizzled with the cream, then garnish it with the radish leaves, and croutons if desired.

For the main course, I use French sausages but Italian or polish sausages, or even good quality hot dogs, will work fine.  Fry up lots of sliced red, green, and yellow bell peppers with onions, bring out the good mustard, and serve on the toasted buns with the salad (re-heat peppers if you make them ahead)  If you have a little extra time, homemade hot dog buns make it more fun.  Shape yeast roll dough into  skinny rolls about 6” long before your final rise (I make them ahead, and freeze them).  They're prettier if you brush them with an egg wash and sprinkle them with sesame seeds just prior to baking. 

The world’s easiest dessert, which brings out the kid in everyone:  Buy some waffle cones and several flavors of gourmet ice cream.  Put the cones in a pretty basket and set up some little bowls of sprinkles, chopped nuts, maybe some coconut.  Bring it all to the table, then scoop and dip to order. Here’s wishing all of you a bouquet of lovely spring fêtes!

Favorite Reads:  It's also the season to travel in France.  Here's a book that's perfect for travel or for a gift.  Secret France showcases beautiful villages with country road trips, and it's divided by region. Lots of photos, too, which is fun.  And speaking of entertaining, I can't wait to get Kim O'Donnel's new cookbook, The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour. As a part-time vegetarian, I'm always looking for meatless dishes that are crowd pleasers.  Click on the blue links to order.

In the Comments:  Cynthia says, how do you know when you’re hungry if you’re snacking all the time?!  Ido and Silver Magpie agree.  To Linda in Portland, we love recipes, merci! I can’t wait to try the Tuscan Cauliflower soup.  Mark, I can just imagine that photo of Manhattan.  In the states this year we saw a  woman gnawing on a big piece of fried chicken with one hand, talking on her cell phone with the other.  Did I mention she was driving a car at the time?

Unless otherwise attributed, all POSTS, PHOTOS and RECIPES on this blog copyright ©2011 Lynn McBride.  All Rights Reserved.