CALVADOS Tourisme » Food and Drinks

What to Drink at Thanksgiving or Christmas

admin — Sun, 18 Dec 2011 01:31:51 +0000

As Christmas is coming, with the inevitability of a credit card bill, and there are a whole load of things to worry about. Buying Christmas presents, usually an expensive and traumatic period, is followed by the Christmas card list, the decorations, the food, yes, all that food and cooking and normally the last on the list, the Christmas drinks. Christmas drinks are possibly the least thought about but are the subtle catalyst that can turn an ordinary Christmas into a great one. Yes, you can go with all your normal standbys but Christmas is special and so should be your Christmas drinks. Although these tips are primarily directed at Christmas, they will work just as well for your Thanksgiving meal.

To start with, there are many traditional Christmas drinks like Egg Nog and mulled ale. My father used to put his beer into a pewter tankard, heat a couple of pokers in the fire, then plunge them into the tankard. This should only be attempted with metal drinks containers, I have a vague recollection of him trying it with glass and making a mess on the floor when it broke. This doesn’t really work with lager or other blond beers, a good bitter, brown ale or porter should be robust enough to take that sort of treatment.

Possibly the most traditional of all Christmas drinks is mulled wine, know in Germany and around the world as Gluhwein, this is a warm infusion of red wine, lemons, cloves, cinnamon and sugar. This traditional Christmas drink has a whole host of modifications, not only in the different regions of Germany but around the European continent. To the basic ingredients can be added rum, brandy, Calvados even, I have heard, vodka which would add a kick, but not much taste. Another popular ingredient is the orange, either as slices or zest but I think you could add any citrus fruit that you prefer. Please do not forget to wash thoroughly and. if possible, get the unwaxed variety of fruits. Another variation worth considering is the addition of juices, orange or apple are best or some people add fruiy cordials, elder flower is quite refreshing, or even herbal teas. Any of these will make a different and interesting drink for Christmas that, if you remember to make a note of how you have made it, could become your signature Christmas drink that everybody looks forward to.

The basic recipe is a bottle of red wine, make sure it has some body to it either a classic, but inexpensive Cabernet Sauvignon or another robust Vin du Pays, to which you will add 5 to 20 cloves, depending on your taste, a stick of cinnamon and 2 to 4 tablespoons of sugar, normal or demerara if you want to be bold. Chop a wedge of lemon and stick your cloves into the skin, this will stop them floating about in peoples drink, then slice the rest. Pour the wine and the rest of the ingredients into a saucepan and heat. Do not, I repeat do not allow to boil as this will remove all the alcohol and ruin the taste. This is the basic recipe so you can adjust to suit your taste, it is best served in heat proof glasses, but you can improvise.

Another good starter is, of course, Champagne, it is a very elegant way to kick your party off. Nowadays there are a lot of sparkling wines that can compete with the original Champagne, in England there are many Champagnes available via the supermarkets that are extremely good and at very competitive prices. There are also a number of good English sparkling wines made in the champagne method that are very good as well, in fact, global warming has led to a number of French Champagne producers buying land in the South of England and planting vines. If you would like to make your Champagne go further serve a Bucks Fizz which is Champagne and orange juice or for a bit more sophistication, why not try a Kir Royale made from Champagne with a dash of Creme de Cassis, a blackberry liqueur.

When it comes to the Christmas meal there are a whole range of drinks to think about, from the appetizer to the digestive, if you want a truly memorable day. If you are on a strict budget, you can decide what to drink to meet your pocket, so if an appetiser is more important, drop the digestif or vice versa. When you are serving Christmas lunch, a Sherry is a grand way to kick things off but you have to think of your guests palates. A good bottle of fino and oloroso will cater to the dry and sweet taste with excellent examples coming from Domeque or Harveys although there are a wide range of excellent sherries around, even if your budget is tight. If you can only pick one type, then go for either a medium sweet or medium dry type.

A wine to accompany the main dish is purely a matter of taste, much is talked about the merits of red wine with red meat and white wine with fish or chicken but at the end of the day it really ought to be what you prefer, just because the gourmands try to intimidate you with their knowledge, you don’t need to buy into that, have a bottle of red and a bottle of white and let your guests decide what they want to drink, it is Christmas after all, not a society luncheon. That said, a little direction will not go amiss when it comes to choosing a wine for a special occasion. Certainly beef, turkey, particularly the dark meat, duck or goose will suit a good red wine.

A Bordeaux, perhaps a St Emillion or Fronsac will not break the bank, there are a lot more expensive wines in this region, but if you can afford them you should visit a fine wine shop with knowledgeable staff who will give you very good advice on the wines available. You could also try a Rioja from Spain, a Montepulciano from Italy or any of the Cabernet Sauvignon, Cabernet Merlot or even, my favourite Malbec that are available from vineyards around the world, particularly Argentina. I must confess that my own particular favourite area is Cahors in France, they produce some big bold wines with lots of body. If you are having a large number of people to dinner, you could buy your wine in a box, it is still very good quality and you don’t have to pull all those corks, just serve it in a decanter or a good jug. Serving any red wine this way is better as it lets the wine breathe, rather than just pulling the cork out of the bottle an hour or two before serving, if you think it can get to breathe through that tiny neck, try to breathe through a straw and you will get the idea.

For a white wine the standby is a good Chardonnay although you should be aware that some of the heavy oak overtones may be too much for a white meat such as chicken or fish. You may wish to investigate a French wine like a white Burgundy, or if you like very dry wine, a Sancerre from the Loire Valley. Others to consider are Pinot Grigot a grape associated with Italy but is grown around the world or a good German Reisling or Hock, Bordeaux has good white wines like Entre Deux Mers but you should ask your local wine merchant or the wine manager in your local supermarket for ideas. Some people will compromise and go for a Rose wine and there are a number of acceptable wines in this category, Mateus Rose is probably the best known, but Rose D’Anjou from France is very good and there are remarkable rose wines from California, Australia and other parts of the world.

If you are really pushing the boat out, you will want a wine for dessert and for a cheese course. The dessert course is ruled by Sauterne, an expensive wine whose king is Chateau d’Yquem at a price that Bill Gates may blink at. There are other Sauternes, less expensive but a more economical option could be a Malbec, from the same area, still very acceptable. You may also consider a Muscadet from either France or Spain.

For a cheese course. the classic wine accompaniment is Port, although a red or even certain white wines are acceptable, depending on the cheeses served. Ports come in several different qualities, white should be avoided as this is more an appetizer, but the rest is a matter of taste and budget.

At the end of the day this is going to be an enjoyable time and providing there are not any glaring errors people will enjoy whatever you serve because this is a time of sharing and goodwill to all.

One final tip, a drink that is really hot right now is Perry, it is like Cider but is made from special pears it is going to be really big in 2007 so get in first, if you can find some.

I Love French Wine and Food – A Rhone Valley Crozes-Hermitage

admin — Sun, 18 Dec 2011 01:30:27 +0000

If you are looking for fine French wine and food, consider the Rhône Valley region of southeastern France. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a Crozes-Hermitage red wine from the northern Rhône Valley.

Among France’s eleven wine-growing regions the Rhône Valley ranks second in acreage. The region extends 125 miles (200 kilometers) along the Rhône River. This region is actually composed of two parts, the north and the south whose wines tend to be quite different. The northern Rhône Valley is quite narrow. Its major red grape variety is Syrah, while its major white variety is Viognier. The northern Rhône Valley produces some of the best red wines in all France, and according to its fan club, some of the best red wines on earth. The southern Rhône Valley produces about 95% of the Rhône Valley wines. This is the kingdom of grape blending. For example the famous Châteauneuf-Du-Pape AOC wine may be made from up to thirteen different grape varieties.

Vienne, population about thirty thousand, was a major town in Roman Gaul and still retains a lot of its history and its charm. Near the river you’ll find the Romanesque church of St-Pierre already rebuilt in the Ninth Century. The Gothic Cathedral of St-Maurice was built during the Eleventh to Sixteenth Centuries and largely destroyed in a religious war during the mid-Sixteenth Century. Rue des Orfèvres (Goldsmiths’ Street) is filled with Renaissance buildings and the Romanesque church St-André-le-Bas (St. Andrew the Lesser).

Vienne’s Théâtre Romain (Roman Theater) is one of the largest in France; it spans almost 450 feet (140 meters) and once held thirteen thousand spectators. Excavation started only in 1922. This theater hosts a great jazz festival in July. Other Roman ruins include the Temple d’Auguste et de Livie (Temple of Augustus and Livia) erected by the Emperor Claudius and the Plan de l’Aiguille (Needle Tower), a truncated pyramid that was once part of a Roman circus. Some say that this structure encloses the tomb of Pontius Pilate.

Before reviewing the Côtes du Rhône wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Foie Gras avec Gelée de Viognier (Goose Liver Pâté with Viognier Jelly).
For your second course savor Chevreau à l’Ail et Herbes Sauvages (Baby Goat with Garlic and Wild Herbs).
And as dessert indulge yourself with Granité aux Pommes et Calvados (Apple and Calvados Ice).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Domaine du Colombier Crozes-Hermitage 2005 13% about $25

Let’s start by quoting the marketing materials. Until 1992, Florent Viale and his father sold all of their grapes to négociants. As Crozes-Hermitage came into its own, the Viales decided to make their own wines. The results have been nothing short of spectacular. Layers of blackberry, tar and black pepper dominate their finely made Syrah-based wines. A very good match for roast leg of lamb.

My first meal was a barbecue including a rib steak marinated in a homemade ketchup-based sauce with chunks of garlic, corn on the cob, and red-skinned potatoes. The wine was powerful and mouth-filling. It was quite long and had no trouble maintaining its flavors. I didn’t used to be a fan of tannins but these Crozes-Hermitage tannins melted in my mouth along with the meal.

My next meal involved a combination of marinated barbecued beef and veal ribs, red-skinned potatoes, and a garlic-based Moroccan salad. First I tried the more subtle veal ribs. The Crozes-Hermitage was very powerful with a lot of tobacco. As powerful as the wine was, it complemented the veal very well. The taste of dark fruit predominated with the beef ribs. There was quite a change in the wine, but with both types of ribs it was simply great. Dessert consisted of blueberry fruit juice candy. I was somewhat surprised but the wine was a good accompaniment. I tasted blackberries in the wine.

I know how much this wine likes beef and veal, so I decided to try it with barbecued chicken marinated in a commercial Mediterranean-style light sauce. The wine was careful not to overwhelm the meat. Once again the meal included barbecued red-skinned potatoes and this time, perhaps because the meat was subtler, the potatoes had more effect bringing out the earthiness of the wine. Interestingly enough the intensive Turkish Salad was the least successful accompaniment to the wine. One might have expected the contrary, namely, that the greatest pairing success would be with the strongest tasting component. The Turkish Salad and Crozes-Hermitage combination was good, it just wasn’t as good as the other pairings in this meal.

The first cheese was a mild-tasting Italian Pecorino Fruilano. This wine is so fine that even though the cheese flattened it somewhat, it remained excellent. But believe me, I won’t subject the wine to such an indignity again. The second cheese was a nutty tasting Dutch Edam. This more powerful cheese had less of a flattening effect on the wine. Go figure.

Final verdict. This wine is a definite winner. I went back to my previous article describing a Rhône Valley wine: I Love French Wine And Food – A Red Côtes du Rhône to refresh my memory. I was very happy with that much more modest wine, priced at about half of this one. Is the Crozes-Hermitage better? Yes. Is it twice as good? That’s a hard question. It really depends on how you view wines. The Crozes-Hermitage is definitely a fine wine for its price range, as was the other. I am definitely tempted to taste a Rhône Valley red wine in the $50 range. But I can’t promise you when. Perhaps what I should do is buy a case of this Crozes-Hermitage and drink one a year and see if the critics are right when they say it can be cellared for many, many years.

Food in Normandy

admin — Wed, 30 Nov 2011 05:05:47 +0000

Normandy is well known for its food and drink and with many well known cheeses; in particular, coming from the region it is not surprising. The cooking is normally uncomplicated and the emphasis is on local produce. So, if you want a typical Normandy meal when you visit the local restaurant what do you order?

Shell fish is most common for a starter and this can be found in abundance along the coastline in many of the small fishing ports. Particularly look for fresh oysters and mussels which are harvested from the Manche and Calvados coasts.

For main courses a variation of chicken in a cream sauce can be found on most menus as well as cream which plays an important part in many of the sauces whether it on poultry, veal or steak. Pork in cider or calvados is another dish which originated in Calvados and Caux areas. If you are staying in the South look out for ‘Pre Sale’ Lamb, this lamb reared on the salt plains around the Bay of Mont St Michel gives the meat a delicate extra taste. If you are feeling a bit more adventurous and don’t mind eating offal, why not try Tripes a la Mode de Caen. Alternatively, Vire is famous for its chitterling (Andouille) and in Mortagne au Perche the Black Pudding is a speciality. Finally, around the Seine Valley they have a particular cross breed of duck which produces a more meaty bird called Canard Rouennais.

However, Normandy is best known for its cheeses. Camembert is probably the best known internationally and although it originated from the village of the same name near Vimoutiers it is produced throughout the Region. You can find hard, soft, creamy and other varieties of Camembert so do look carefully at the label for your preferred choice. Other cheeses slightly less known are Livarot and Pont L’Eveque which both come from Calvados as well as Neufchatel from Seine Maritime. Finally, but certainly not least, the most famous dessert is apple tart with the addition of a little flambéed Calvados. Wash all this down with a glass of Cider and you are bound to leave the restaurant satisfied. Bon appetite.

Why Normandy?

admin — Wed, 30 Nov 2011 05:05:00 +0000

When I asked my husband where he wanted to go for our vacation in Europe, he said he wanted to see Normandy Beach on the northern coast of France. The only words that came scrambling out of my mouth were, WHY NORMANDY?

Working in travel most my life, Europe became a frequent destination, and I never had the desire to visit the battlefields of Normandy. When traveling I gravitate towards the exciting, fascinating and fun places, not somber. So when he said Normandy, my hopes of a terrific vacation withered away. Noticing how much this meant to him, I conceded with one request; if we could stay in the Abbey at Mont Saint Michel I would agree to the battlefields of Normandy.

So there it was, the deal was made, so we traded in accumulated miles for airline tickets to France. We arrived early morning into Paris, caught the rail to historic Caen (pronounced Cah) picked up our rental car and set out for the medieval city of Bayeux (pronounced Bay-you). It was difficult to admit but driving the country roads to our destination was not what I expected. Green, lush, cute little horse ranches and endless apple orchards scattered through small rolling hills.

As we drove into the village of Bayeux it felt quite nostalgic. It reminded me the Southern California coastline in the ’60′s and 70′s. Lively beyond measure with tourists poking through boutique style shops, taking pictures of quaint periodic buildings from old French history. Locals and tourists alike were sitting at small tables, sipping coffee or relaxing with a local beer at a sidewalk cafe. Bayeux, known for housing the largest tapestry in the world, which I will mention later, I found, was charming and inviting.

We checked into our hotel, The Grand Hotel du Luxembourg, deposited our luggage and headed to town to see some of the sights. We walked down the narrow streets lined with markets that had boxes of fresh colorful produce placed outside their doors with vibrant awnings protecting them. Restaurants were filled with joyful travelers, shops selling a bounty of interesting and fun items, and windowsills filled with summer flowers tended by locals who lived above the businesses. There was a busy little Brasserie down the street from our hotel filled with college students singing, dancing and swilling beer. It looked like fun but we decided to try out a little cafe along the picturesque L’Aure River. After a long day of travel and a good meal, we decided to go back to the hotel to rest up for a busy itinerary the next day.

We woke up early, had a nice continental breakfast at the hotel, then hopped in the car for a short drive to Omaha Beach. What struck me most about this very historic attraction is how peaceful, and beautiful it was. The beach looked like it could have been a quarter mile wide was filled with families. Children ran through the crumbling of small foamy waves, built sand castles, and picnicked with their parents under brilliant colored umbrellas, while others played with dogs eager to fetch hurled Frisbees. The surrounding hills that melted onto the beach were covered in poppy type flowers in a fusion of color with reds, yellow, purple, and white. But, within this tranquil setting are the remnants of a horrid past, D Day. The remains of bunkers that Nazi Germany had built filled the hillside. Walking through these buildings you can see how Rommel strategically planned for battle, concrete walls that protected troops from oncoming arsenal, and protective windows for the soldiers to shoot at their targets. There were over 34,000 U.S. troops storming the beaches that day, along with Canadian and British troops on other nearby beaches. More than 3000 soldiers lost their lives in Normandy that day fighting for freedom. Even though this war was fought long ago in Europe, I have nothing but gratitude for what these young men were willing to give their lives for.

Next we went to the American Cemetery at Omaha, an interesting place indeed. A peaceful park like setting with the deep blue hew of the English Channel as a backdrop. There are 9383 graves, and the cemetery covers 172 acres. Headstones of white marble crosses or Star’s of David in perfect symmetrical lines have the names of soldiers and their ranks etched into the marble. Filled with tourists of all nationalities, you could tell how deeply moved some of them were. For some, they came to lay flowers on the graves of their father, brother, grandfather, or friend that was lost so long ago. Others were there to remember World War II, and hopes for a better future. Still some came to relive that infamous day. As I watched these people I was filled with quiet reflection and curiosity. I wanted to know these men, who they were and what they were like. To thank them for their courage and tell them they made a difference in the world. It was a very moving experience.

Also on our schedule was Pointe du Hoc famous for the preemptive airstrike by the U.S. 8th Air Force Bombers and the British Air Command. With the German’s well protected in their thick concrete bunkers, the Americans and Brits took to the skies and bombarded the landscape to make way for ground troops to move in and take over the hills of Normandy. On this cliff that looks towards both Omaha and Utah beaches, is now a sprawling park still littered with craters left by the shelling of war. The park now is filled with children happily racing each other to be the first one to explore remains of the nearest bunker while parents take in the history of that day which changed the course of WW II. We had fun poking around the deep craters and discovering how extensive the bunkers were with their network of trenches.

It was time to head back to Bayeux; driving through the winding roads of the French countryside was a highlight for me. The commute back has you wandering through scenic half-timbered villages with flashy geraniums growing in planter boxes outside the open, second story windows, and busy cafes filled with locals and tourists getting to know each other. Stopping in some of these small hamlets you will discover they have humble museums with assorted World War II Memorabilia. Check out different armed force uniforms from the U.S., Germans, and the French Resistance, original artillery, old rusted tanks and letters to loved ones far away. Along the roads you often see equestrians blissfully riding on elegant horses by the road and through the rich green countryside. Then stop at one of the many farms to buy fresh local produce.

The next morning after a quick breakfast we set out to explore Calvados County. Calvados, a region in Normandy, is also a distilled liquor made from fermented apples that has an exquisite taste of brandy with a hint of fruit. Traveling to the Calvados farms is much like traveling through wine country with taste testing throughout the region. They will usually start you out with a 3 year old bottle then end with the best quality at 30 years old or more. The producers of Calvados take great pride in their blends of up to 25 different varieties of apples and spices, and enthusiastically want you to sample all they have to offer. Although my husband was captivated with Calvados they also have apple cider made fresh on the farm, it was sweet, refreshing, and the most flavorful apple juice I personally have tasted.

Back in Bayeux there is an outstanding historical document woven into the largest tapestry in the world. This amazing piece tells the story of William the Conqueror in detail. From his humble beginnings to the defeat of his cousin Harold of Wessex on October 14, 1066, it is all recorded on this 231ft. cloth. Some say that William’s wife Matilda embroidered the tapestry but more probable would be William’s half brother Bishop Odo of Bayeux. They reasoned he wanted to display the history of his family in the Bayeux Cathedral. With 58 stories woven into the tapestry you will see how William the illegitimate son of a prestigious Duke became the King of England. This was right after Harold was killed by the sword during the Battle of Hastings. This well-preserved chronicle is one of the best resources of history found in Europe. Be sure to pick up the audio headset for approximately 8 Euro.

After visiting the tapestry we wandered through the narrow streets of Bayeux walking hand in hand, taking in the atmosphere of this medieval village. After stopping for a Cappuccino and Chocolate Croissant we walked down to the L’Aure River. Lined with leafy trees, and antiquated buildings where you can see historic wooden waterwheels still in use today. Walking over small Roman styled bridges we felt carefree and relaxed while experiencing this wonderful place. Heading back to the hotel we decided to poke through the many shops of Bayeux, we found intricate lace made by local artisans who attended the Conservatoire De L Dentelle De Bayeux. This conservatory has handed down the art of lace work since the 17th century. Other great finds were one of a kind hand painted porcelain, tapestry, and creative pottery. The town does not lack for touristy souvenirs either. Bayeux also has a Saturday Market filled with fresh picked produce and local crafts at Place Saint Patrice. If you like to shop for regional specialties be sure to stop by.

Liquor Distillion from Fruit

admin — Wed, 30 Nov 2011 05:04:05 +0000

There is practically no variety of fruit that cannot be enjoyed in alcoholic form, from cactus fruits from the desert or berries from the Arctic. But not all varieties of fruit are equally suitable for producing spirits. It depends greatly on the fruit’s sugar content.

Eau-De-Vie

This term is French for “water of life,” and includes a wide range of colorless fruit brandies. Stone fruit, such as cherries, plums, apricots, and peaches, are most frequently used, but berries also flavor some of the best-known eau-de-vie. The fruits generally have so much natural sugar that the mash reaches 40 percent alcohol content by Volume, or 80 proof, during fermentation, so extra sugar is needed. ()ne of the best-known examples is kirsch, or French cherry eau-de-vie, also called Kirschwasser in Germany. It is produced from fully ripe fermenting cherries or from their juice, without any additional sugar and alcohol.

Plums are another popular ingredient for flavoring eau-de-vie across europe. In Alsace, for example, blue plum eau-de-vie is called quetsch. In Germany, Zwetschgenwasser and Pflaumenwasser respectively are produced from ripe or fermenting blue or red plums. Mirabellenwasser is a spirit distilled from ripe yellow plums in Germany without the addition of extra sugar and alcohol.

Eaux-de-vio made from quinces and apricots are also enjoyed, low-sugar fruits, such as raspberries, blackberries, and black currants, are at the heart of some equally popular eaux-de-vie. Their low-sugar content, however, means alcohol must be added to them before distillation, otherwise fermentation will not take place. Framboise, from France, has a mild, sweetish taste. Cassis, made from black currants, is combined with white wine to make Kir, the popular aperitif originally from Burgundy.

Poire William is an aromatic eau-de-vie, distilled from Williams pears. It has a soft flavor and a sweetish scent, liopical fruit eaux-de-vie are produced from bananas, mandarins, mangoes, passion fruit, and papayas.

Other Fruit Spirits

Another well-known fruit spirit is Calvados, an apple brandy made horn the cider produced in Normandy in France. Under French law, the name “Calvados” can only be applied to distillations of cider vhich come from 11 specific areas. After distillation, Calvados is .lored in oak or chestnut barrels and matured for at least two years. I he older Calvados is, the more velvety and aromatic its taste.

The color is amber to cognac brown. Calvados is a perfect digestive. calvados producers use a labeling system, similar to those on cognac and Armagnac, to indicate how long the spirit has aged in oak barrels. Three stars means at least two years; Vieux, Reserve, at least 3 years; V.O, Vieille Reserve, or V. S. O. P, at least 4 years; Extra or X. O, Napoleon, Hor’s d’Age, and Age Inconnu, at least 6 years.

Other apple spirits, which can not be labeled as Calvados, are known as eau-de-vie de pomme, apple brandy, or aquardiente di sidre in Spain. In the United States, applejack is a domestic example of an apple brandy from Austria and Germany, Obstler is made from freshly fermented tipples or pears, or a combination of both. The fruit variety must be listed on the label, and most brands are between 80 and 100 proof.

What Should One Drink?

admin — Wed, 30 Nov 2011 05:03:10 +0000

Facing The Question of Drinking

Maybe we should begin with the home. Probably the first time drinking, referring to something with alcohol content, was mentioned was at home.

If your parents imbibed then you were already familiar with some of the effects of alcohol. Also some of the pros and cons about consumption were bound to have been raised.

How did it influence your present attitude toward drinking?

Total Abstinence

There are several reasons for not drinking at all. It would be impossible to list all of them, but some of them are quite obvious.

There are those whose religious beliefs prohibit their drinking. There are also countries where it is forbidden.

Some people firmly believe that any alcohol consumption is unhealthy and should be avoided at all costs.

It is not clear to me how this attitude is defended, but I have certainly met it during my lifetime. My personal feeling is that excessive consumption obviously can be most unhealthy but moderate and controlled drinking seems to be fairly free of this problem in my experience.

Wine Or Spirits

Assuming that the problem of total abstinence has been overcome what is the preferred drink.

Many people love their wine and will defend to the death their right to enjoy it. Wine drinkers certainly are a specific breed. The whole business of matching wine with food is not only an art but can be an obsession.

Do you prefer white wine or red wine. Is your preference dry or sweet or somewhere in between. Do you have definite feelings about what goes with what when it comes to matching wine with food? Do you feel a dinner is incomplete if you don’t have wine with it?

Or do you prefer spirits. Is a whisky the thing that is most important upon arriving home from work? Do you prefer the various spirits to wine or do you enjoy both. If your preference is bourbon do you dare drink from more than one label? I know bourbon addicts who feel there is only one true bourbon and that is the one they drink.

Brandy

The three brandies are armagnac, cognac and calvados. Do you enjoy them. When do you drink them. Many like them after dinner. Many like them with coffee. I know that I used to (before I quit smoking) enjoy an armagnac with a cigar after dinner.

Variety

There is such a world of variety in drinks which contain alcohol. It seems that most countries in Europe have a drink that is to one degree or another associated with it. Munich and beer, Prague and slivovitz, France and red wine and on and on.

Conclusion

Not only does one eventually have to decide whether to drink but also one has to decide what, when and how much.

Personally I think that discipline and moderation allows us to have the most wonderful addition to our taste treats by indulging in various alcoholic drinks in an appropriate and controlled manner.

Calvados Tart

admin — Wed, 30 Nov 2011 05:01:43 +0000

Christmas recipe serves: 8

calories per serving: 685

preparation time: 30 minutes + chilling

cooking time: 50 minutes

Suitable for freezing

Christmas recipe ingredients:

white flour, plain 175 g (6 oz)
butter, 225 g (8oz)
caster sugar, 124 g (4 oz)
orange, grated rind and juice from 1
egg yolk, 1
prunes, no-soak pitted 225 g (8 oz)
eating apple, 1
calvados, 60 ml (4 tbsp)
almonds, ground 25 g (8 oz)
eggs, beaten 2
almonds, slivered or flaked 25 g (1 oz)
apricot jam, 125 g (4 oz)
Greek yogurt or fresh cream

Christmas recipe instructions:

Food process grated orange rind, caster sugar (25 g, 1 oz), chilled diced butter (125 g, 4 oz). Continue until like breadcrumbs, then pour into a bowl.
Blend mixed egg yolk and water (30 ml, 2 tbsp) into the mixture from step 1 and form a ball. Cover and chill for about 30 minutes.
Pour grated apple and chopped prunes over the calvados. Mix the remaing caster sugar, beaten eggs, ground almonds with the remaining butter (melted).
Line a 9 inch tin (1.25 inch deep with loose base) with thin rolled pastry. Bake until set.
Take the almond mixture from step 3 and add the prunes and apples. Sprinkle with almonds and bake for 30 minutes at gas mark 5 (190 degrees centgrade, 375 F) or until a light brown color. Cool for about 20 minutes.
Sieve a mixture of melted jam and orange juice (15 ml, 1tbsp) and brush over the top of the cooked tart. Serve cold or warm with fresh cream or greek yogurt.

Is Calvados Your Favorite Brandy?

admin — Wed, 30 Nov 2011 05:00:21 +0000

Calvados

Apple orchards and brewers were mentioned by Charlemagne back in the 8th century. However the first known distillation was in 1554 and the guild for cider distillation was created some fifty year later in 1606.

The area called Calvados was created after the French Revolution. It is in the north of France.

The Process of Making Calvados

It is the only brandy that is not made from grapes. It is made from apples. The fruit is picked and then pressed into a juice. It is then fermented into a dry cider. Then it is distilled into eau de vie. After this it is aged for two years in oak casks. At the end of this process it can be sold as and called calvados.

The older it is the smoother it becomes. Usually it is aged for several years. A bottle of 20 year old calvados will easily bring double the price of a bottle that is only 10 years old.

Drinking Calvados

It should be drunk at room temperature in a spirit glass. Some prefer a snifter while others prefer the spirit glass.

There is a belief that a small amount of calvados between each course of a meal will awaken the appetite.

It can be drunk as an aperitif, blended in drinks, between meals, as a digestive or with coffee.

It will normally taste of apples and pears balanced with the flavors of ageing. The older it is the more it resembles the taste of other aged brandies. The older it gets the more golden the color becomes.

Conclusion

The best and oldest calvados will have a nose and palate which is delicate with concentration of aged apples and dried apricots with butterscotch, nut and chocolate aromas.

5 Wonderful Ways to Enjoy Fresh Fall Apples

admin — Fri, 23 Apr 2010 10:02:18 +0000

At this time of year fresh, new-picked apples are at their scrumptious peak. We enjoy simply biting into a fall apple, with the sweet tart juices and the crispy texture that are only to be found in a fruit not long off the tree. However, in autumn apples come in such affordable abundance that we look for ways to use them in our cooking throughout the day. Here’s my menu for a day of apples: from breakfast muffins, to lunch salads, to mid-afternoon snack bars and evening supper (not to mention dessert!).

Honey Apple Muffins

4 large eggs, beaten

1 cup honey

3/4 cup vegetable oil

1 cup granulated sugar

1-1/4 cup whole wheat flour

1-1/4 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

6 medium Empire or Cortland apples, peeled, cored and diced

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons granulated sugar

1 medium Empire or Cortland apple, peeled, cored and sliced into 24 thin crescents

Pre-heat oven to 350 F. Grease 24 muffin tins or line them with paper muffin cups. In a large mixing bowl, beat the eggs, honey, oil and 1 cup of sugar. In another bowl, stir together whole wheat flour, all-purpose flour, baking powder and baking soda. Stir the flour mixture and the diced apples into the egg-honey mixture just until mixture moistened and smooth. Do not over-stir. Divide mixture evenly into 24 muffin tins. In a small bowl, stir together cinnamon, nutmeg and 2 tablespoons sugar. Add apple slices and gently toss to coat. Place an apple slice on the top of each muffin. Bake 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Makes 24 muffins.

Honey Mustard Waldorf Chicken Salad

1/4 cup honey

2 tablespoons Dijon mustard

1 tablespoon poppy seeds

1/2 teaspoon grated zest of lemon

1/3 cup fresh lemon juice

1/4 cup vegetable oil

2 cups cooked chicken breast, cubed

2 Gala apples, cored and diced

1 cup diced celery

1/4 cup minced green onion

1/3 cup toasted sliced almonds

Stir together honey, mustard, poppy seeds, lemon peel, juice and oil. Toss in chicken, apple, celery, green onions and almonds. Serves 2 as a main dish or 4 as a side dish.

Apple Caramel Bars

1 cup all-purpose flour

1/4 cup brown sugar, packed

1/2 cup butter

2 large eggs, beaten

1 teaspoon vanilla extract

1/2 cup brown sugar, packed

1/4 cup all-purpose flour

2 Golden Delicious apples, cored and diced

1 cup caramel candies, unwrapped and cut into quarters

1/2 cup chopped nuts

Pre-heat oven to 350 F. Lightly grease a 9-inch square baking pan. In a mixing bowl combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Pour mixture into prepared baking pan and evenly into bottom of pan. Bake 10 minutes. In a mixing bowl beat eggs, vanilla, 1/2 cup brown sugar and 1/4 cup flour. Stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool about 5 minutes and while still warm cut into bars. Cool completely before serving. Makes 16 bars.

Boudin Blanc (White Sausage with Apples)

This is a traditional dish from Normandy, France, made with Calvados, an apple-flavored liqueur. If you don’t have Calvados, substitute apple juice or apple cider with a splash of cooking sherry.

1/3 cup unsalted butter

4 Macintosh apples, cored and quartered

8 boudin blanc or other mild, white sausages, pricked

salt and pepper to taste

1/2 cup Calvados

Pre-heat oven to 350 F. In a large skillet, heat half the butter over moderate heat. Add the quartered apples and cook, turning, until golden and just tender. In another skillet heat the remaining butter over moderate heat. Add the sausages and cook, turning, until lightly browned. In a shallow baking dish, arrange the sausages and the apples, sprinkle with the Calvados and bake for 20 minutes or until juices run clear and sausage is cooked through. Serves 4.

Apple Cranberry Pie

1 pie crust for a 9-inch, deep dish, double crust pie

1 cup fresh cranberries

3 cup apples, peeled, cored and sliced

1 cup granulated sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

2 tablespoons butter

Pre-heat oven to 400 F. Combine cranberries, apples, sugar, flour and salt. Mix well. Pour into crust. Dot all over with small bits of butter. Cover with top crust, crimp decoratively. Cut vents in top of crust for steam to escape. Bake 50 minutes or until apples are tender and crust is golden. Serves 6 to 8.

Mimi Cummins is food editor of FinerKitchens.com, an online store featuring gourmet cookware, bakeware, cooks’ tools and tableware.

Mimi is also webmaster of SeasonalRecipes.com, where you can find many other autumn recipes and recipes for every season.

Article Source: http://EzineArticles.com/?expert=Mimi_Cummins

Liquor Distillion from Fruit

admin — Fri, 23 Apr 2010 10:00:21 +0000

Eau-De-Vie

Other Fruit Spirits

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