Results tagged brandy from David Lebovitz

Rosé Sangria

Sangria

Summer in France means a lot of things in France. En masse vacations, a blissfully empty Paris, price increases (which notoriously happen during August, when everyone is out of town – of course), and vide-greniers and brocantes, known elsewhere as flea markets, where people sell all kinds of things. If you’re lucky enough to take a trip to the countryside, the brocantes are amazing. But some small towns in France also have little antique shops that are always worth poking around in. And when your other half has a station wagon, well, the possibilities are endless. (And sometimes voluminous!)

peach for sangria

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Hot Mulled Wine – Vin chaud

Hot Mulled Wine

Yes, it’s winter in Paris. And while the temperature drops, folks move inside the cafés to escape the cold, except the hearty smokers, who are seemingly immune to the chill outside while they puff away on les terrasses. And while we’re all bundled up, shivering on the sidewalks as we go about our days, on café chalkboards are scrawled the words: Vin chaud.

Vin chaud (hot mulled wine) is somewhat of an anomaly in a country where wine is revered, as the idea of “heated wine”, infused with spices, is a curious paradox. I was never big on the idea myself, and preferred my wine straight up (except for rosé, on ice), but during the bitingly cold winter in Paris, I can see the appeal of the warm soothing drink, tinged with the spices of winter.

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Sidecar Cocktails

sidecar sidecar

For someone who doesn’t drink that much, I sure have a lot of liquor on my liquor shelf. I guess I should rephrase that. For someone who drinks an a lot of wine, but not a lot of liquor, I sure have a lot of liquor on my liquor shelf.

liquors

The French don’t have anything on us Americans when it comes to drinking cocktails, although that seems to be changing a bit. Fruity, sweet drinks won’t likely catch on around here, which I’m happy about, but minty Mojitos are popular, fueled on by their love of a fascination with anything Cuban. And one of my commenters got a big laugh out of me when I was explaining in another post the lack of ice cubes in Paris, and she said, “The only time you get a lot of ice in Paris is when you order a cocktail.”

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The Coopers of Cognac

Cognac bottles

Earlier this week, I woke up in a small town, smelling of something. It wasn’t anything bad. In fact, it was pretty good: sweet, caramel-like, and roasted, with a vague, but lingering aftermath of alcohol following it. It wasn’t something I was used to, but I’d tasted so many Cognacs this week in the town of Cognac, that it was literally wafting out my pores. And I’m not complaining.

Three days in the region is barely enough time to scratch the surface of this well-known brandy, which honestly, I didn’t know all that much about when I was invited to the annual Cognac auction, where bottles worth thousand of euros are bid on by a few lucky (and loaded) individuals.

lifting log splittingwood

But the first thing I learned about Cognac, is that it all starts in the barrels at the tonnellerie, or cooperage, where the barrels are made. As I touched on in my post about fresh shelling beans, and several people left their own thoughts in the comments, we’re often unaware of what actually goes in to producing the food—and beverages, that we feed ourselves.

barrel maker

For example, I had no idea that it takes three years, minimum, just to make each barrel that’s used for aging.

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Quick Mincemeat Recipe

minceingredientsblog

Mincemeat is the mother-of-all holiday recipes. The holy grail to some, especially my friends across the Channel in England. But this version is much easier than any traditional recipe and you can use it very shortly after you make it. A lot of people, who upon hearing the word mincemeat…well, their first reaction is a prolonged and rather extended look of dismay.

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Warm Spiced Chocolate Cake Recipe

xocopili

Earlier this year I was sent some of the new chocolates from Valrhona to play around with. While I made quick work of the rest of them, one stood out in particular: Xocopili, smooth balls of chocolate flavored with a myriad of spices, including a heavy dose of cumin.

Frédéric Bau, a professor and head chocolatier at the fantastic Ecole de Grand Chocolat Valrhona, developed this blend. Except for the life of me, I had no idea what to do with it.

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