Photos
Net weight
1
Oranges & Irish Whiskey marmalade
220gr
4€20
2
Screwdriver in a jar (Grapefruit & Vodka marmalade)
The alcohol has evaporated with cooking, but the vodka leaves us with an "after taste"...I use Polish vodka, with preference for the "Zubrowka"®, with bizon herb.....Try it and you can drive wxithout having Mr. Policeman arresting you....
240gr.
4€20
The sweetness of the tangerines, mixed with the delicious flavour added by the rum, will not leave you indifferent. For breakfast, or with desert, a pie or cake, you won't forget this pleasure easily.
Unlike Whiskey, that loses its special flavour and aroma with cooking, Calvados, an alcohol made in Normandie from apples, keeps its distinct taste even when cooked for hours. . The cane sugar sweetens the apples and the calvados, but doesn't dominate. I loved it on bread and butter as well as on a "crepe". I think it will add to your adventure with a flambée fruit salad, a sherbet made with berries, or even as it is, a spoonful behind closed doors.
5
The Cahors red wine is known to have a strong coarse taste. With the appropriate spices you get a wonderful hot wine, great for winter at the fireplace. The jelly will go wonderfully on toast, and as a base for sauce for red meat and pork; This jelly is great to deglaze a nice piece of red meat, or a "magret" ( duck breast). It will be really nice on top of a good ice cream ...
6
220gr.
5€50
120gr.
3€20
7
Alsace is famous for its wines and one of my all time favourites is the Gewurztraminer. It was a pleasant task to experiment with this wine, cook it without losing its freshness and delicacy. And in the end it has worked. Try this jelly with fish and a smile will shine on your face for the rest of the day. Also, I recommend it with fruit salads, ice cream and sherbets
220gr.
5€50
8
The Pastaga (Fennel & Pastis jam)
The fennel & the Pastis give support to one another, but The strong taste of Pastis is softened and becomes really subtle and delicate... Great with goat/sheep cheese, and on a good whole wheat bread as well. Fennel can be very fibrous, especially the one sold in supermarket( fully grown and full of water). The fennel I've chosen for my jam is grown locally in an organic farm and as I can only buy it in the spring, when it is very young... Try it on a good country bread with good butter. It will be good with good aged cheese(sheep or goat) and with fish? Well of course!!!
Made with organic half cooked prunes and alcohol distilled from plums, this delicious jam will take you on a gourmet journey. Although the alcohol has evaporated, the taste, though softened, is still there. It will be great for breakfast on a nice slice of bread, but you can be sure it will add a lot to poultry. Try it with Ice cream, crème brulée or sponge cake.... you'll want more and more of this one...and even more
12
About a week ago My daughter has told me that she saw a recipe for a jam that she was sure i would love. After arguing that i try not to work with recipes that aren't my own, she convinced me to "at least take a look". I reluctantly agreed and reached for the book and I woke up. YES!!! It was a dream. so, with my first coffee in the morning, i opened the book and looked for the recipe. I was not there. After having called my daughter and having told her the story, I proceeded to make this wonderful jam. As most people usually think jam-breakfast, this is the first thing to do. result: magic!wonderful! But try it with foie gras and you won't stop smiling for 10 ans a half days. You can also try it with grilled meats and then, proceed to deserts and cheese(any)...tell me what you think
Made with quality walnuts from my own trees, with one of the best Pécharmant wines from 2003, this delicacy is great in itself but also with all kinds of meat, blue cheese and various deserts. if you have any special idea, let me know and i'll add it to the website giving you the credit.
