Apéro Hour

One of the most sacred moments of the French day comes around 6 p.m. (or 18h, as they say here, because they sensibly use the 24-hour clock). Time for l’apéro, or apéritifs.

It can be simple–a glass of wine and some nuts and olives or a few slices of saucisson (hard sausage), to be nibbled on as one makes dinner. For many people, rushing home from work to throw together dinner for the family, l’apéro is appreciated only on the weekends, an almost sacred rite attached to the evening meal.

Mini clafoutis with boursin and chorizo.

Drinks are always accompanied by food, very light, not to ruin the meal. I remember learning about l’apéritif in my French class in New York–that it comes from the Latin word aperire, which means “to open,” and what’s getting opened is your stomach.

The crème de cassis and pêche de vigne get added to white wine or blanquette/champagne. Guignolet is like kirsch.

The drinks started off as alcoholic beverages made with herbs. Medicinal, of course. However, the most popular apéritifs in our region are simply a glass of wine or un jaune–a glass of pastis, the golden anise-flavored spirit that oxidizes when water is added, turning a milky yellow. If you want to sound like a local, ask for “un p’tit jaune” (a small yellow).

A roll of piecrust, some spaghetti sauce and mozzarella become mini croissants.

Last weekend was the Fête des Voisins (European Neighbors’ Day), and about 15 of us gathered for dinner en terrace, each bringing a dish. Potlucks are unusual in France. They aren’t unheard-of, but if you’re invited to dinner, you are unlikely to be assigned a dish. However, you can bring flowers, a bottle of wine, a box of chocolates or another thoughtful gift for the hosts.

Homemade gifts are OK, too. Like this one:

An artisinal strawberry liqueur.

Which is not the same as a potluck dish.

But the Fête des Voisins is different. In our neighborhood, it was the Carnivore who took up the mantle of organizing a meal. Tables and chairs were rented (for a ridiculously cheap amount from the village, including delivery and pickup the next day!). Somehow, no matter how hot the preceding days had been, every year as dinnertime approached, clouds would roll in and the temperature would drop.

This is when it’s good to be neighbors with a winery. Several times, the tables were set up amid the huge cuves, or tanks, of wine, with plenty of room, not to mention atmosphere.

Chorizo-olive “cookies”

This year, the group was smaller, but the intimacy was nice. The weather behaved and we had apéritifs next to the pool before moving to the table. I was assigned to bring appetizers, some of which I wrote about when we hosted a pre-Christmas apéritif dînatoire–basically a cocktail party.

I again made the chorizo cookies and two kinds of croissants (ham and Boursin, and “pizza” with tomato sauce and mozzarella). And I made two new ones that are SO easy: goat cheese mini tarts and savory mini clafoutis.

Goat cheese mini tarts (packed in a bakery box for easy transport)

For the goat cheese mini tarts you need:

A readymade pie crust (feuillété, or flaky, if you have the choice)

A bûche, or log, of goat cheese

Honey

Fresh rosemary sprigs

Cut rounds out of the pie crust. I used a small glass. You want the rounds to be slightly bigger than the diameter of the goat cheese. Slice the goat cheese and lay the slices on the rounds. Place a tiny dab of honey on the goat cheese (I used a knife and just dipped the tip into the honey). Top with the rosemary. Bake at 360 F (180 C) for about 10 minutes–until the cheese has melted a little and the crust is cooked.

Olive and boursin clafoutis.

The clafoutis recipe is similar to the recipe I used for rhubarb clafoutis, but without the sugar. You can put anything you want in them. I had Boursin left over from the croissants, and I thought sliced black olives would be pretty. When I used up the olives, I still had batter left, so I sliced up some more chorizo (the Spanish kind, which is a hard sausage). Both were delicious. You could do bacon, diced peppers, diced sun-dried tomatoes, other cheeses….

2 eggs

1  cup milk or cream or a combination

3/4 cup (30 grams) flour

pinch of salt

butter for greasing the muffin pan

Beat the eggs and milk/cream. Mix the flour and salt in a medium bowl that you can pour from. Add the liquid to the flour little by little, so you don’t get lumps. Let it rest for about half an hour. Pour into a greased mini-muffin pan. Drop your add-ins on top. Bake for 20-30 minutes (I had to turn the pan halfway through). À votre santé!

 

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