[1] A slice of Humboldt Fog goat cheese and seeded crisps broken into “croutons.” An idea from Lazy Dog Restaurants (photo © Lazy Dog Restaurants).

[2] Salad with shaved Parmigiano-Reggiano cheese (photo © Upland Restaurant | NYC).

There are standalone salads, like Greek salad, that incorporate cheese.

French homes and restaurants have often served the cheese course, served after dinner with salad.

Or is that the after-dinner salad course with cheese?

A plate of green salad is graced on top or the side of the plate with cheese.

The salad plate is served with baguette slices, crisps, crackers crostini, or toasts on the side.

Today, that slice of cheese has evolved to include options on top of the salad, such as:

 
Popular cheeses for salads are:

 
Of course, you can use any cheese that goes with your salad.

Consider it an opportunity to have good cheeses more often.

May 6th is National Crêpes Suzette Day. If you know classic French cuisine, you’ve likely familiar with Crêpes Suzette.

Crêpes Suzette are sweet crêpes made with a sauce of butter, sugar, orange juice, orange zest and an orange liqueur, such as Grand Marnier. You can serve then for breakfast, brunch or dessert.

Crêpe is the French word for pancake, and in France the pancakes/crêpes are light and paper-thin. They can be made from plain or sweetened batter. Savory recipes are almost as popular as sweet ones.

In the U.S., in the fine French restaurants of yore*, the mâitre d’hotel or captain would make them at tableside. They were typically ignited and, thanks to the flame-inducing liqueur, made for a dramatic presentation.
 
Who was Suzette?

There are different stories, but the most popular concerns the Café de Paris in Monte Carlo. The story goes that in 1895, a 14-year-old Henri Charpentier, a young kitchen apprentice who later become chef to John D. Rockefeller, created a dessert for the Prince of Wales (the future King Edward VII, eldest son of Queen Victoria).

The Prince loved the flambéed crêpe with its zesty orange sauce, and at once named the dish after one of his dining companions, a certain Suzette (sourcesource).

Based on their royal association, Crêpes Suzette quickly became a classic French dessert.

The following recipe is a simplified version from Betty CrockerBetty Crocker, that uses Original BisquickBisquick mix.

Below:

> The recipe.

Elsewhere on The Nibble:

> The history of Crêpes Suzette.

> The history of pancakes.

> The different types of pancakes: a photo glossary.

> The different types of orange liqueur.

> The year’s 7 pancake holidays.

> The year’s 116 breakfast holidays.

> The year’s 13 orange and mandarin holidays.
 
 
RECIPE: CRÊPES SUZETTE

Ingredients

 
Preparation

1. BEAT the Bisquick mix, milk and eggs in small bowl with a whisk, until blended. Lightly butter an 8-inch skillet; heat over medium heat until the butter is bubbly. For each crepe…

[1] Crêpes Suzette (photo © Betty Crocker).

[2] Thanks to their advertising, Grand Marnier is the best known orange liqueur. Here are the other main brands (photo © Grand Marnier).

[3] Enjoy them à la mode for dessert, or with whipped cream. Here’s a recipe (photo © A Farm Girl Dabbles).

2. POUR 2 tablespoons of batter into the skillet; immediately rotate the skillet until the batter covers the bottom. Cook until golden brown. Run a wide spatula around the edge to loosen; turn and cook other side until golden brown. Stack the crêpes, placing waxed paper between each; keep covered for warmth.

3. HEAT the butter, the orange peel, the orange juice and the sugar to boiling in 10-inch skillet, stirring occasionally. Reduce the heat and simmer, uncovered for 5 minutes, stirring occasionally.

4. HEAT the liqueur in 1-quart saucepan, but do not boil.

5. FOLD the crepês into fourths (see photo #1). Place them in the skillet, in the hot orange sauce, and turn once. Arrange the crêpes around the edge of the skillet. Pour the warm liqueur into center of skillet and carefully ignite with a long match. After the flame dies, place 2 crêpes on each dessert plate; spoon the warm sauce onto the crêpes, and serve.
 

[4] This version added a garnish of orange marmalade (Photo: Freepik).
 
________________

*Leading orange liqueur brands include Cointreau, Curaçao, Grand Marnier, Gran Gala, and the generic triple sec.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Hummus is a Middle Eastern spread or dip made from chickpeas, tahini, lemon, garlic and other spices.

America has gone hummus-crazy as any trip to a supermarket will tell show you: numerous brands and flavors.

Tahini is combined with chickpea puree in a proportion of 1:6. There are more chickpeas, but tahini, which looks like natural peanut butter with separated oil on top, gives tahini the nutty flavor of ground sesame seeds.

Tahini is a paste made from ground sesame seeds and it makes the hummus taste incredible. You can buy tahini at the store or you can make it yourself. To make hummus that’s 100% from scratch, we use homemade tahini.

If you want to make your own tahini, here’s a recipehere’s a recipe. It’s essentially toasted sesame seeds with a little oil in a food processor.

What if you want a simple dip of tahini, no chickpeas?

Try this recipe is from Einat Admony, chef-restaurateur of Balaboosta, a James Beard Award-nominated Middle Eastern restaurant in New York City, and her other restaurants; Taim, a falafel restaurant; and Bar Bolonat.

Serve the tahini dip as you would hummus: with crudités, pita, falafel, as a sandwich spread, on a veggie burger.
 
 
RECIPE: TAHINI DIP

Ingredients For 2 Cups

 
Preparation

1. ROAST the bell peppers in a broiler. Place an oven rack 6 inches from the broiler element; preheat the broiler. While the broiler heats…

2. LINE a baking sheet with foil. Place the peppers on the baking sheet and broil until the peppers are charred black on all sides, turning them with tongs as needed.

3. TRANSFER the peppers to a heatproof bowl and cover the bowl with plastic wrap to let the peppers steam. Once they are cool enough to handle, rub off and discard the charred skins, the stem and seeds. Cut the remaining flesh into chunks.

[1] Tahini dip, spread and sauce (photo and recipe © Einat Admony | Balaboosta NYC).

[2] Red bell peppers (photo CC0 Public Domain | PX Here.

[3] Garlic (photo © Tijana Drndaski | Unsplash).

5. ADD the roasted peppers along with the salt, sugar and paprika. Purée until smooth. Then, with the motor running, gradually add the tahini to form a thickened, creamy sauce or spread.