French Riviera Recipes

FRENCH RIVIERA

French Riviera image

Provided by Guy Fieri

Time 5m

Yield 1 serving

Number Of Ingredients 7

Ingredients

3 slices green apple cut in small pieces, plus more for garnish
2 or 3 fresh mint sprigs, plus more for garnish
1 1/2 ounces Calvados
1 ounce elderflower liqueur
3/4 ounces fresh lime juice
2 ounces non-filtered apple juice
Ice

Steps:

In a mixing glass, muddle the apples and fresh mint. Add the Calvados, elderflower liqueur, lime juice and apple juice. Add some ice, shake well and serve.
Serve over the rocks in a wine glass. Garnish with a slice of green apple and sprig of fresh mint.

THE RIVIERA

The Riviera image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 ounce vodka
1/2 ounce Malibu rum
1/2 ounce crème de Banane
3 ounces pineapple juice

Steps:

Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.

FRENCH RIVIERA YOGURT CAKE

French Riviera Yogurt Cake image

This is a variation of the Dorie Greenspan French Yogurt Cake. It is one of the most delicious cakes I have ever made.

Provided by Missy Wombat

Categories Dessert

Time 1h15m

Yield 1 loaf

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1/2 cup ground almonds (or, if you'd prefer, omit the almonds and use another 1/2 cup all-purpose flour)
2 teaspoons baking powder
1 pinch salt
1 cup sugar
1 lemon zest, grated
1/2 tablespoon fresh rosemary, finely chopped
1 tablespoon of fresh mint, finely chopped
1/2 cup Greek yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup extra virgin olive oil
1/2 cup citrus marmalade, strained
1 teaspoon water

Steps:

Preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan and place the pan on a baking sheet.
Whisk together the flour, ground almonds, if you're using them, baking powder and salt.
Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest and herbs into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. While whisking, add the dry ingredients, then switch to a large rubber spatula and slowly add in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Remove the loaf tin and cool to room temperature right side up on the rack.
Glaze: Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Nutrition Facts : Calories 3083.7, Fat 148.3, SaturatedFat 21.6, Cholesterol 634.5, Sodium 1188, Carbohydrate 415, Fiber 10.6, Sugar 299.7, Protein 42.6

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