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Thursday, May 26, 2016

Delices and Gourmandises' recipe for orange aromatized mulled wine

Spiced or aromatized mulled wine is used as the beverage for keeping all family warm in winter. Delices and Gourmandises offers the recipe of one of the most popular mulled wines: the one aromatized with orange.

Mulled wine is used for ages as medicine and for warming the family in winter

Known since the roman antiquity, spied and mulled wine rapidly conquers European aristocracy before being adopted by people. The phenomenon was incredible after the authorities authorized each family to produce their own alcoholic drinks. Most appreciated for its ability to warm, the beverage is widely used in Scandinavian and German countries, but also in some east European countries.

White wine is sometimes used but the red wines are the stars of mulled wines recipes. You can find some very good ones at Delices and Gourmandises. Their natural components mixed with spices help the body to fight against tiredness and infections. It is very efficient to prevent and fight cold and many winter diseases.

Orange aromatized mulled wine by Delices and Gourmandises

For a beverage for 6 persons, you will need:

-    1,5l of red wine
-    1 orange
-    1 lemon
-    100gr honey or 200gr brown sugar
-    2 cinnamon stocks
-    2 cloves
-    2 star anise
-    1 teaspoon grated nutmeg

Peel the orange and slice it; do not throw away the zests. Put the fruits and the wine into a pan. Cook at middle heat and add the honey or the brown sugar, the worn orange zest. Do not let the mixture boil and add the sliced lemon and the anise. Let the beverage infuse for all night. At morning, your beverage will be ready. Do not forget to warm it before serving it.

Many great red wines are proposed by Delices and Gourmandises: Domaine de Lascamp, Les amis de la Beaume, or Château le Vinata.

Tuesday, May 17, 2016

Discover the pleasure of Vermouth with Delices and Gourmandises’s wine selection

Known since the eighteenth century, Vermouth is a wine-based aperitif still very fashionable nowadays. Should you want to prepare this drink yourself, Delices and Gourmandises offers a large catalog of white and red wines, dry or sweet.

All you need to know about Vermouth with Delices and Gourmandises’s experts

Derived from the German word Wermut – which literally translates as absinthe – the name Vermouth refers to an alcoholic preparation made of wine, absinthe, and various spices herbs. Its creation is attributed to an Italian clerk in Turin. Having quickly conquered other cities in Italy and Europe, this drink is now one of the most popular in the world, be it a bottle of a major brand such as the famous Martini or a homemade preparation made from scratch to enjoy with family and friends.

Wrapped in a very nice mellow flavor, Vermouth owes its success to the many aromas conferred by the herb and spice mixture whose recipes are jealously guarded by manufacturers. Similarly, there are several types of Vermouth depending on the type of wine used. You will find at Delices and Gourmandises everything you need to make your own drink according to your taste.

Delices and Gourmandises advice for preparing and serving the best Vermouth

To prepare a vermouth, the first and fundamental step is to choose the wine, which will give the "tone" of your drink from the driest white to the softer red. To this base you will add the aromatic mixture and sugar to sweeten your drink. No matter what you are looking for, Delices and Gourmandises has a catalog of wines that will satisfy you.

Vermouth is preferably enjoyed chilled and is sometimes served with ice. If you don’t want to dilute the flavor of your drink, you can also leave your preparation in the refrigerator a few hours before serving.

Friday, May 13, 2016

Which wine from Delices and Gourmandises choose for your dessert?

Finding the best association of wine and dessert is not easy because you have to marry tastes and aromas. The combination must be perfect for ending a meal in the best way. You will find a wide range of high quality wines in the cellar of Delices and Gourmandises.

What kind of wine can be served at dessert?

You can choose between 3 sorts of wine for accompanying your dessert: semi-sweet wines or natural sweet wines, sparkling wines, and liqueur wines. Their tastes and aromas can perfectly marry the sweet or acidulous taste of fruits and pastries. In order to avoid sour notes in the association, it is recommended to choose on one hand beverages that can be drunk chilled, and on the other hand wines which acidity will not ruin the taste of the dessert you will serve. The wine and the dessert should be complementary and not dominate each other.
So, the cakes, the cobblers and the pies will be best served accompanied with a semi-sweet or sweet white wine. If you planned an iced dessert as ice creams or dessert made of fresh fruits, opt for a sparkling wine or a liqueur wine for best benefiting from the tastes. You can find some delicious wine in Delices and Gourmandises cellar.

Delices and Gourmandises: the chocolate aromatized desserts need specific wines

The chocolate aromatized desserts have to be considered in a different way. The desserts made with chocolate have to be served with red wine that have strong grilled aromas. La Mayanne or the Château La Carelle from the vineyards of the Rhône valley and the wines as a Côtes du Rhône, but the Mon Bijou sparkling wines proposed by Delices and Gourmandises would be perfect. These wines have tastes and aromas that have a more or less strong connotation of cocoa which would ideally accompany the chocolate.

Monday, May 2, 2016

Delices and Gourmandises’filled biscuits

The filled biscuits are one of the little pastries that are appreciated by little and big children. Delices and Gourmandises proposes delicious varieties of filled biscuits. One of them is covered with soft chocolate cream, perfect of tea time and children ‘snacks.

Short story of the filled biscuits by Delices and Gourmandises

Those tender or crispy shortbread biscuits gently filled with a smooth aromatized cream exist for about two centuries. They are presented as little sweet sandwiches proposed in various shapes: round, square, heart-shaped, smiling face, etc. They are sold in France since they were created and, necessarily most of the French children have found them in their snack bags for school some days. Many brands have developed their own recipes. The most popular are those filled with chocolate, strawberry or vanilla cream, but other flavors have their fans too. In several varieties, fruit jellies are used to fill the biscuits instead cream.

A cream filled biscuit recipe form Delices and Gourmandises

Delices and Gourmandises offers you an easy recipe of cream filled chocolate biscuits that you can make at home if you like baking. For 12 round biscuits, prepare a sanded down past biscuits with:

- 100g softened butter
- 125g sugar
- 1 egg
- 1ml vanilla extract
- 100g cocoa powder
- 250g flour
- 2,5g baking powder
- 2g salt
- ¼ cup of milk

For the cream you will need
- 25g softened butter,
- 175g icing sugar,
- 1 spoon of milk,
- 1 drop of vanilla extract

Put all the ingredients in a bowl and use an electric mixer for beating until you have a homogeneous mixture. Put the cream in the fridge for 2 or 3 hours. You can replace the vanilla extract with other fruit extract, fruit jelly or jam.

Wednesday, April 27, 2016

How to successfully prepare chocolate icing like Delices & Gourmandises raspberry biscuits’ topping

Several small but exquisite pastries prepared by Delices & Gourmandises are coated with a delicious icing, among which are the raspberry biscuits. Here is a quick and easy-to-follow recipe to make your own chocolate icing.

What it takes to make the perfect icing

Basic ingredients for chocolate icing are chocolate (dark, bitter, white or milk), powdered sugar, butter and water. Proportions must be followed carefully to avoid the preparation being too thin or too thick.

You will need 50gr of chocolate, a little more if you use dark chocolate, 100gr of caster sugar, 50gr of butter and a glass of water (about 200ml).

How to prepare your icing?

The preparation is very quick. Heat the sugar and water in a saucepan until you get a rich-textured syrup; however, it should not be too thick when you dip a spoon in it. Be very careful not to boil the preparation.

Chop the chocolate and add the pieces to the syrup to melt. Stir regularly so that the mixture does not stick to the sides and bottom. Cook for about 5 min on low heat, then remove from heat. Add the butter while the preparation is still hot and mix well to obtain a homogeneous cream. Spread it on your pastries before it cools.

To vary the taste, you can flavor your icing with vanilla or citrus or a teaspoon of cognac.

Delices & Gourmandises raspberry biscuits

Delices & Gourmandises raspberry biscuits are delicately raspberry flavored cookies which are coated with a light milk chocolate icing. You can offer them to your kids for snack time or serve to your guests with a hot or cold drink, or ice cream.

Monday, April 18, 2016

The “moules marinières“ recipe from Delices & Gourmandises

The “Moules marinières“ are mussels cooked with white wine. They are as famous as the fried mussels form the north of France and Belgium, and are awesome with a glass of white wine from Delices & Gourmandises.

Delices & Gourmandises tells you the story of the farmed mussels

The mussels’ beds or “bouchots” on which they are grown are those big wooden sticks used for fixing the nets in the sea, net that are used to catch fishes when the tide is low. It was totally by chance that some fishermen from the northern seaside of France noticed that mussels stay fixed on the sticks and on the nets. That is how the growth of mussels on the “bouchots” began. The shells are left to fix on the sticks at high tide and they are harvested at low tide.

Nowadays, farmed mussels are still grown on those “bouchots” that are placed as a V, from the Saint-Michel bay to the Aiguillon bay. They are classified as STG (Spécialités traditionnelles Garanties) from the EU and could have been proposed in Delices & Gourmandises catalog if only they were sweets or delicacies.

How to cook the “moules marinières”? Delices & Gourmandises offers you the recipe

The traditional recipe of the “moules marinières” is very simple. Just take one liter of farmed mussel per person. Tidy them perfectly. Cut some shallots thinly and let cook in some butter in a pan. Add some smashed garlic and chopped parsley. Add about half a liter of a white wine that you have chosen from Delices & Gourmandises cellar. Put the mussels in the preparation, mix well and cover the man. Stir gently sometimes until all the shells are all well opened.

Serve with French fries and a soft white wine, always form Delices & Gourmandises, as the Riesling Moulin de Dusenbach or a Bordeaux white wine Duc des Peyrières.

Wednesday, April 13, 2016

Delices & Gourmandises introduces to you the Chartreuse

Used to aromatize chocolate, and in many cocktails recipes, the Chartreuse are also part of many delicious recipes. Delices & Gourmandises presents you this famous flavored liquor.

The story of the Chartreuse by Delices & Gourmandises

The Chartreuse is made of a mix of 130 plants that are macerated in alcohol, and in which is added distillated honey and sugar and sugar syrup. No chemical product is added. The macerated beverage is aged in oak barrels before it is put into bottles. A longer ageing helps to optimize the quality of the drink, for it to gain the appellation “V.E.P”.

It has probably been created in the 17th century when the Maréchal d’Estrée entrusted an elixir that was supposed to help having a very long life to the Chartreux monks in Paris. But it was in Grenoble, in 1737, when a simpler method for producing it was discovered that the 55° green Chartreuse won its fame.

Despite many problems as the French Revolution in 1789, the ejection of the Chratreux from France and the destruction of the main distillery in Fourvoirie, the monks kept the recipe as a secret and opened a new distillery in Voiron where the beverage is still produced until nowadays.

The Chartreuse, a main ingredient for several cocktails

There are many versions of the Chartreuse as the traditional green chartreuse, the yellow chartreuse of 40° that has flowers scents, the “Génépi”, etc.

Drunk “on the rocks”, mixed with tonic or several fruits juices (as lemon or apple juice), or with other alcoholic drinks, the chartreuse gives many possibilities of cocktails. You can so make your own mixes, as long as your imagination works.

This beverage is ideally served fresh or iced as liquor. But it can also be used for aromatizing pastries and desserts as pancakes, ice-creams, apple pastries. Try it with iced melon, it’s delicious. It is included in many recipes of Delices & Gourmandises products. Used in cooking, it perfectly accompanies smoked fishes and poultry sauces.