R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes
Temps de r\u00e9frig\u00e9ration: 30 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Poser la tranche de pain dedans. Saupoudrer de cassonade blonde. Napper largement de sirop d’\u00e9rable<\/p>\n\n\n\n Ajouter un peu de cannelle.<\/p>\n\n\n\n Mettre au frais quelques temps<\/p>\n\n\n\n Breuvage: Notes:<\/strong> Petit historique<\/strong> R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de r\u00e9frig\u00e9ration: 30 minutes Ingr\u00e9dients:Une grande assiette creuseUne grosse tranche de pain de maison (type pain de 10 livres de nos grand parents)De la cr\u00e8me sure (voir Mark & Spencer:” … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[33],"tags":[],"class_list":["post-7557","post","type-post","status-publish","format-standard","hentry","category-desserts-froids"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7557","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7557"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7557\/revisions"}],"predecessor-version":[{"id":7561,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7557\/revisions\/7561"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Une grande assiette creuse
Une grosse tranche de pain de maison (type pain de 10 livres de nos grand parents)
De la cr\u00e8me sure (voir Mark & Spencer:” sour cream”)
De la cassonade blonde
Du sirop d’\u00e9rable pure (le tr\u00e8s fin)
De la cannelle<\/p>\n\n\n\n
Dans l’assiette verser un bon fond de cr\u00e8me liquide (la cr\u00e8me sure est liquide)<\/p>\n\n\n\n
Arrosez le tout d’une “bleue” (bi\u00e8re canadienne LABATT BLUE)<\/p>\n\n\n\n
Comme disent nos amis canadiens voici la recette typiquement qu\u00e9b\u00e9coise de la “trempette”. c’est dommage l’accent n’est pas sur le forum.
Attention chers amis \u00e7\u00e0 tient au corps, \u00e7a tient au corps.<\/p>\n\n\n\n
J’ai eu la chance d’aller f\u00eater le passage de l’an 2000 au Qu\u00e9bec et j’ai mang\u00e9 ma premi\u00e8re trempette dans un charmant restaurant (voir guide du routard)de l’\u00eele d’Orl\u00e9ans situ\u00e9e face \u00e0 la ville de Qu\u00e9bec dans l’estuaire du St Laurent<\/p>\n","protected":false},"excerpt":{"rendered":"