The first time I stepped into Buvette, I felt right at home. I have Ken to thank for introducing me to it one unseasonably warm morning last fall. After brunch at another spot, he suggested that we (the crew that also included Penny and Gail) go over to grab a little prosecco. As soon as we were seated, I had fallen in love. Charming is the only way to describe the environment.
Since then, I’ve been to Buvette another three times, each for either breakfast or for a late afternoon snack. I’m not a big breakfast person, but this place does it right. There are the eggs prepared like I’ve never had them before, poached in olive oil and served with smoked salmon and a dollop of creme fraiche. They do big mugs of thick hot chocolate which leave you feeling all warm and cozy inside (not something I’d recommend for the summer months, but be sure to get if you’re there in the winter). And then there are their tartines.
Now, the definition of a tartine, in the most traditional sense, is an open-faced sandwich or a piece of bread with butter or jam. This can certainly be interpreted in a variety of ways. At Buvette, their breakfast tartines consist of rustic morning breads, sliced and topped with fancy spreads. I have, on both occasions, ordered the walnut cranberry tartine with honey butter and bee pollen. Taking a bite of one of these slices instantly transports you to a French cafe. It’s impossible not to become completely enchanted.
But I don’t live in New York and so, instead, I’m left to dream of such wonderful treats. Until the other day when I thought, “Hey, why don’t I try my hand at making that tartine!” Now, I knew it wouldn’t be exactly how they’d served it. I didn’t have bee pollen on hand (does anyone?). But this wasn’t going to stop me.
I recently came to acquire a mass quantity (5 lbs each) of walnuts and dried cherries from the fabulous folks over at Marx Foods. It worked perfectly to make this a seasonal treat. I worked on the batter, a simple bread recipe I frequently use, and just tweaked it a bit to give it some zing.
When it came out, I let it cool, sliced it, and fried it in butter. A hearty drizzle of honey and it was done. I then proceeded to devour the loaf, piece by piece. It was close to how I’d remembered it… lathered in butter, and the subtle sweetness soaking into each crevice. Really, can you think of a better way to start your day?
To get the recipe, head on over to the Marx Foods blog. Have a great weekend, everyone!