I was dismayed, recently, when a teenager thought that the US fought the French during the Revolutionary War. For those who slept through history class, the French were and still are our allies. History is becoming a lost art and so is fine art of pâtisserie. It’s what I call the oxymoron, historically current cuisine – when the past should bring forward and build on current cuisine as being as good, if not better. As we celebrate the 4th of July, our Nation’s birthday, practice some historical research by sharing the legacy of French pastries. I recommend a biscuit roulade (a jelly roll swirl cake). There is a company called Lékué that makes a dandy flexible biscuit roulade pan. The roulade can, also, be made the traditional way in a metal sheet cake pan with parchment paper. Basically, it is an airy, moist flat cake that is covered in a thin layer of jam (coulis) then gently rolled up into a log shape. It’s fun and interesting to serve. Happy 4th of July with your friends, historically honoring the past, toasting to the current and looking to the future! © Kelly McBride Loft