Monday, August 15, 2016
Friday, July 22, 2016
Learn how to create optimal wine aging conditions with Delices and Gourmandises
Find the best wines with Delices and Gourmandises
Saturday, July 16, 2016
How to keep your wines after the opening of the bottles? Delices and Gourmandises gives you some tips
It would be perfect if each opened bottle of wine can be emptied the same day, but if it is not the case, it is recommended to drink it in 3 to 5 days after the opening. During this time, some precautions should be taken to preserve the taste and the aromas of the wine.
How to keep the red wines?
The 3 big enemies of the red wines are oxygen, high temperature and light. First of all, Delices and Gourmandises recommends you to close well the bottle to prevent the wine from oxidation; you can use its cork if it is not damaged. Then, an opened bottle must be kept far away from heat sources. Finally, you have to keep it far from light; that is why the wine bottles have this deep green color.
You can put your bottle in the cellar if you have one, or in the fridge, on the door pocket and at the bottom. But you still have to drink your wine within 5 days after the opening.
How to keep the white wines?
As the red wines, the white wines do not like light and high temperatures. Moreover, you must know that the very sweet white wines can be kept longer than the others. For keeping the taste and the aromas of your beverages, Delices and Gourmandises advices you to pour them in smaller containers in order to avoid oxidation, and to close them well before you put them in the fridge or in the cellar.
If you are a fan of good French wines, Delices and Gourmandises proposes a wide range of delicious wines from the best French vineyards. You can find red, white, rosé wines but also fruity wines and wines for aperitifs.
Monday, July 11, 2016
Delices and Gourmandises’recipeFor the biscuits
- 125gr butter
- 300gr flour
- 100gr sugar
- One teaspoon baking powder
- 2 egg yolks
- 125gr icing sugar
- 1 tsp vanilla sugar or a teaspoon of vanilla extract
- 25gr softened butter
- 10 ml of milk
For the chocolate icing
Pastry or regular chocolate (about 100gr)
Some tasting tips
Monday, July 4, 2016
Cassis, the notorious red-violet colored liquor, makes the reputation of Bourgogne. It is used in cooking to prepare delicious recipes, and is perfect to make delightful cocktails. Discover its history and some tasting tips with Delices and Gourmandises.
Discover the history of the blackcurrant liquor with Delices and Gourmandises
The production of blackcurrant liquor is inseparable from the name of Auguste-Denis Lagoutte. He is the first who started the production of this liquor in 1836, after a visit to the capital, where he could notice the high consumption of blackcurrant ratafia in Parisian cafés.
Cassis is popularized in the early twentieth century, specifically in 1910, when the mayor of Dijon, at an official reception, decided to replace the champagne by this blackcurrant liquor extended with white wine.
Delices and Gourmandises’ advices to enjoy blackcurrant liquor
In cuisine, cassis garnishes perfectly your salads including melon or beetroot. It also goes well with fish, venison, cheese, and various fruits and jams. Nature, it is used as topping on desserts. Cassis is also used to concoct delicious drinks. Depending on your wishes, it is consumed as an aperitif or a digestif. For example you can associate it with dry white wine to make the famous white-cassis. For this, Delices and Gourmandises suggest the “Riesling Moulin de Dusenbach”. As a digestive, it is possible to replace the white wine with red wine. You can also try the vermouth-cassis, a mix of one third blackcurrant liquor, 2/3 of dry vermouth and sparkling water.
Wednesday, June 22, 2016
The madeleines are one of the most known French pastries. It comes from the Lorraine region and its form reminds us a shell. Delices and Gourmandises presents you the history of this delicious little cake.
Discover the madeleine with Delices and Gourmandises
The madeleine has gained his fame with the Marcel Proust book À la recherche du temps perdu, which is the first part of his novel Du côté de chez Swann. Even if the madeleine origins are quite vague, specialists of history said that it has been probably invented in Commercy city, in the Lorraine region in the 18th century. The tradition also said that it has been served first to Stanislaw Lezczynski, duke of Lorraine, that gave them the name Madeleine, referring to the young woman who prepared them.
Generally served at tea time or for breakfast, the madeleine has also been in practically all French schoolbag. This shell formed traditional little cake that is smooth and dome shaped on the top and ribbed on the sides is really sweet in the inside. That is why it is best to serve it when it is hot. You can also sprinkle them with some powdered sugar before serving. Nevertheless, at Delices and Gourmandises, we opt for a lemon aromatized icing, slightly acid.
Sweet and soft madeleines at Delices and Gourmandises
As for the classic sponge cake, the madeleine is made from pounded dough, which means that the eggs and the sugar are beaten together before adding the sifted flour. But unlike the sponge cake, melted butter is added to the mix, or slightly heated butter. This ingredient makes the madeleine dough very light and tender, with a delicious butter aroma and taste.
At Delices and Gourmandises, you can find the classic soft golden madeleines prepared according to the traditional recipe. For tea time or for snack, they will satisfy the little and bigger children.