Getting ready to be festive...

This week I received an evite to a holiday party. I flipped to my calendar quickly, thinking…this host is on the ball…it’s so early! What? No…the party is less than three weeks away? Yes, it is already that time. I’m not sure how that’s possible. Baseball season just ended…that’s a summer sport, right?

Nevertheless, the holidays are among us and the entertaining portion of the year has begun. And if you are anything like me, then you have a full schedule of work and play already. Forget the time needed to figure out what you are going to wear to so and so’s ugly Christmas sweater party (good thing I saved mine from last year), or to plan, shop for and cook for your own party. Office pot-lucks, secret santa, travel plans, Thanksgiving…there are only 40 days of shopping left! Less, if you celebrate Channukah (Oy)!

Enter: Catering. La Boulange Catering, even better.

We’ve updated our menu, the cute little book got a face-lift, and our party food did, too! Still just as easy to order online, still delivered to my home. Woot! So, I go online to check out what is new and necessary for my upcoming holiday-time par-tay. My menu will be:

mini croque monsieurs, gooey and cheesy and delicious

brioche tea sandwiches

savory puff pastry canapé (think caramelized onion and bacon, oh my!)


parmesan palmiers

I’ll just need to pick a few sweet treats from the list and this little gathering is all wrapped up (in cute packaging). And like I said, delivered in the boulange blue bus. Which gives me a little bit more time to figure out just what Christmas ornament “represents me best.” There are prizes involved, people.


Pumpkin Power

The presence of pumpkins has been getting stronger for the last month. They are versatile little things! Used for décor as a spooky porch light, or as a centerpiece, or tucked into a corner. They can be carved, seeds roasted, made into soups, or seasonal side dishes. Just earlier this week I saw one with a wig on, pretending to be Tim Lincecum. But, our favorite application of the pumpkin has to be, without question, the pumpkin tart. We all know our pants are going to fit a little bit tighter beginning in November, when our Thanksgiving products come out, and we’ve been rubbing our hands together in anticipation for weeks. Well, for the tart…not for the tight pants.

And since we love ours so much, (I think it’s the decadent swirl of crème fraiche that makes it special) we want to share the recipe with you! This delectable treat along with a pecan tart, cranberry and currant baguettes, a wreath made of epi baguette and new spice or chocolate shortbread cookies are all part of the Thanksgiving Holiday line-up, which you can order for your holiday table and pick up, even on Thanksgiving day. We’ll be there til 2. In fact, if you order by the 10th, we're giving you 15% off!

Tarte a la citrouille et a la crème fraiche

Pumpkin tart with crème fraiche


1 ¼ cups (10 oz) solid pack pumpkin puree

½ cup plus 2T firmly packed dark brown sugar

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

1/8 tsp ground cloves

2 extra-large eggs

1 cup heavy cream

1 chilled, unbaked deep 9-inch tart shell

¼ cup crème fraiche, for garnish

Makes one 9-inch tart


Preheat oven to 350 degrees. To make the filling: in large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg and cloves. Add the eggs, then whisk in the heavy cream until well combined. Pour the filling into the chilled tart shell. Dollop on the crème fraiche and, using a knife, swirl into an attractive design on top of the filling.

Bake for 40-50 minutes or until the filling is set. Cool completely before removing from pan. Best served at room temperature.