Brandies. Eaux-de-Vie. and Liqueurs

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Book Description

The bold flavors of the Mediterranean have been inspiring American home cooks for years. And now, at last, comes Desserts: Mediterranean Flavors, California Style, a book bursting with exciting desserts. Both California and the Mediterranean, whose terrain and climate are similar, boast a market basket of intensely flavored foods for the baker -- warm spices, fresh fruits, nuts, herbs, honey, chocolate, cheeses, preserves

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Desserts: Mediterranean Flavors, California Style

Authors: Cindy Mushet

Date: September 2000

ISBN: 0684800543

Publisher: Scribner

Hardcover

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Brandies. Eaux-de-Vie.
and Liqueurs
Recipe from: Desserts
by Cindy Mushet
Cookbook Heaven at Recipelink.com

Brandies, eaux-de-vie (fruit brandies), and liqueurs are used freely in the Mediterranean, except in those areas dominated by conservative Islamic culture. They are an integral part of daily life, and this extends naturally to desserts as well. Many of the recipes in this book call for a small amount of liqueur or eaude-vie, and for good reason. Their intense flavorings add a nuance to a dish that is at once both subtle and indispensable. Their presence can heighten flavors or add a contrasting note, while their alcoholic content is often just the right amount to slightly cut the perceived richness of a dish.

You may have large, elegant (and expensive) bottles of these elixirs on your pantry shelves, but if you do not, everything called for in this book is available in small airline-size bottles at the liquor stores.

If you are unfamiliar with liqueurs and eaux-de-vie, here is a short list of the types I use most often, listed by their names and flavors. Quality is of the utmost importance, and since these spirits are usually called for in small amounts, the smallest available bottle will be all you need. Inexpensive supermarket brands or other knock-offs of the intensely flavored originals are generally very sweet and lack depth or character of flavor. I urge you to avoid them.

Brandies: These are liquors distilled from fruit and aged in oak casks, which gives them a lightly caramel color.

Calvados--an apple brandy distilled from cider rather than fresh apples and aged in oak casks.

Armagnac--a very fine French brandy distilled from grapes and aged in oak casks. Cognac is another. While their flavors are excellent, good American brandies may be substituted.

Eaux-de-vie: These are usually dear brandies distilled from fresh fruit.

Kirsch---cherries

Framboise--raspberries

Poire William--pears

Liqueurs: These consist of a flavorless base alcohol that is sweetened and flavored with either herbs, seeds or plants, or fruit. Occasionally the base is whiskey or brandy (such as Drambuie or Southern Comfort), but these varieties are not called for in this book.

Amaretto di Saronno--a highly aromatic almond liqueur that derives its flavor the tiny bitter almond kernel nestled inside apricot pits. Another good is Amaretto Lazzaroni, made by the same company that produces the famous red tins of amaretti cookies.

Anisette--a clear liqueur flavored with aniseed (not licorice, as is commonly thought). Marie Brizard is the favorite brand in France.

Creme de Menthe--a liqueur, either clear or colored green, that derives its flavor from mint leaves.

Frangelico--an intense hazelnut liqueur.

Grand Marnier--the best orange liqueur, blended with cognac for a richer, complex flavor. Other good choices are Cointreau or Curaqao.

Kahlua--a Mexican coffee-flavored liqueur with a touch of cocoa. Tia Maria another good brand.

Sambuca--a clear liqueur with a strong anise flavor but actually made with elderflower, not aniseed. Molinari is a good brand.

More From This Book:

Picnic Menus and Recipes - Restaurant Recipes - Cakes - Freezer Recipes - Nutrient Look-Up
Daily Recipe Swap - Daily Menus - Newspaper Food Columns - New Recipes - Recipes by Week/Month