Results tagged brandy from David Lebovitz

I’ve teamed up with two of my favorite spirit shops to offer specially-curated bar boxes with a selection of French spirits and apéritifs. And to sweeten the pot, for a limited time, each bar box includes a bookplate signed copy of Drinking French. Slope Cellars wine and spirits shop in New York includes a bottle of Old Forester Bottled-in-Bond Rye, Forthave Red Apéritif Bitters (a…

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The word Mincemeat doesn’t quite inspire the same rapture that it does in England, most likely due to the name. Meat isn’t something normally associated with dessert in many places (although I had an interesting chocolate and beef pastry in Sicily), but traditional mincemeat is indeed, a wonderful addition to holiday desserts. To make it, one must get suet from a butcher, which posed a…

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Summer has just started and temperatures have been hovering close to 100ºF (37ºC). It’s been hard to stay cool but I’ve learned that temperatures are lower first thing in the morning, so I wake up earlier and get some tasks out of the way before the full blast of heat begins to slowly roast me, and my kitchen. The other thing that’s hitting us at…

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Far Breton

The other day, while minding my business, taking a casual stroll about town, I suddenly realized that I’d written “Bonne anniversaire,” or “Happy Birthday,” in French, here on the site. It’s an honest mistake because the happy (or bon, er, I mean, bonne) expression is pronounced bonneanniversaire, rather than bon (with a hard “n”) anniversaire, because, as the French would say, it’s “plus jolie,” or…

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Rose 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…

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Yes, it’s winter in Paris. And when the temperature drops, folks move inside the cafés to escape the cold, except for the fumeurs, who are remarkably hardy and seemingly immune to the chill outside, while they puff away on café terraces. We’re all bundled up, shivering on the sidewalks, lured into the cafés with chalkboards scrawled with the words, Vin chaud. Vin chaud (hot mulled…

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For someone who used to not drink that much, I seem to have a lot of liquor on my liquor shelf. I guess I should rephrase that. For someone who drinks a lot of wine, but not a lot of liquor, I sure have a lot of liquor on my liquor shelf. Is that clear? Americans may be known for our cocktails, but in France,…

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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….

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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…

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