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Kaaks or crowns recipe by Delices and Gourmandises

23 Novembre 2016, 12:39pm

Kaaks are traditional crown-shaped cookies. It is a well-known and much-loved specialty in the Middle East and it is also becoming increasingly popular in France. If you want to know all about this oriental pastry, here are the answers to your questions, provided by Delices and Gourmandises.

Melting spiced cookies

Kaaks are prepared with a paste made from flour, sugar and sesame seeds and anise. Its crunchy and deliciously soft texture is due the simultaneous use of both baking powder and yeast. Please note that the traditional recipe does not contain eggs, but some pastry cooks’d rather add eggs and replace the vegetable oil with butter.

Sometimes, these biscuits are vanilla or coconut flavored, following the individual tastes and wishes, but keeping its melt in the mouth texture remains essential.

Preparation of kaaks

To prepare twenty crowns according to the traditional recipe, you’ll need the following ingredients:

- 500g flour
- 125gr of sugar
- 125ml of vegetable oil
- 50gr of toasted sesame seeds
- 30gr of aniseed seeds
- A package of baking powder
- 10gr of baker's yeast
- Lukewarm water

In a bowl, mix flour, sugar, sesame seeds, anise seeds, baking powder and vegetable oil. Then, knead dough with hands until it becomes sanded.

Dissolve yeast in slightly warm water and gradually incorporate it into the dough then knead again until the mixture becomes homogeneous.

Roll your dough into a long log and cut it into 20 equal sticks of about 1.5 cm thick. Join the two ends to form a crown. With a knife, cut the outside of the crown (but without cutting the crown!) to get a serrated structure.

Place the crowns on a lightly oiled plate and bake for half an hour (or until golden brown) in a preheated 180°C oven.

Want to vary the pleasures? Delices and Gourmandises invites you to taste its coconut-flavored crowns.

 

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A Zabaione recipe presented to you by Delices and Gourmandises

5 Novembre 2016, 13:11pm

This is a recipe you could easily prepare at home. If you want you can also try the chocolate filled Zabaione by Delices and Gourmandises.

What is a Zabaione exactly?

Delices and Gourmandises has a variety of products that uses Zabaione. It is a special kind of custard widely used in French gastronomy. Popular culture claims that Zabaione comes either from Italy or the Savoie region. Soldiers might have brought it from Italy to France in the XIX century. Another hypothesis claims that it had been served to Catherine de Medicis and her court in XVI century.

Zabaione is made with egg yolks and sugar but some people like to add wine or other spirits. When you prepare this recipe, you have to put and whip the egg yolks in a pan on a medium heat. Then, you gradually add the wine or the spirit until you get a sparkling mixture. A Zabaione could be salted or sweet depending on the kind of preparation you want to pair it with.

Salted or sweety Zabaione?

A sweety Zabaione is usually prepared with sweet wine. Chocolate filled Zabaione is Delices and Gourmandises’ favorite but you can also goes perfectly with fruits, pies, and other sweet desserts. Some liquors such as Vov and Zabov also use Zabaione to obtain additional flavors.

A salted Zabaione is made with either white wine or champagne. It perfeclty complements seafood. Also, for your own interest, eggnogs are like Zabaiones. The difference is that they are made with milk, cream, spices, and liquors.

Finally, salted or sweet, a zabaione must be served warm or chilled depending on what you are pairing it with. If you have difficulties finding wines to prepare your own Zabaione with, you can always browse through Delices and Gourmandises’ catalog.

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Delices & Gourmandises offers you mulled wines to heat you this winter

24 Février 2016, 01:11am

Really appreciated in Scandinavian countries and Alsace, mulled wine is most drunk when the temperatures get lower. Delices & Gourmandises invites you to discover this beverage which fame has crossed the frontiers and the centuries.

A drink made with red wine and spices

The mulled wine is generally made with red wine and a mix of herbs and spices. It was already used in the Roman times. Until the 17th century, it was considered as the aristocratic people beverage. Nevertheless, when the Swedish king has allowed his subjects to make their own alcoholic drinks, each family has begun to produce their own mulled wine.

The mulled wine is traditionally drunk at Christmas time but many people love to have some when it is really cold. It really helps to warm in winter.

How to make mulled wine?

Here is a very simple recipe of mulled wine. For 6 persons you will need:

-    1,5l of red wine
-    100gr honey or 200gr brown sugar
-    1 non-treated orange
-    1 non-treated lemon
-    2 cloves
-    2 sticks of cinnamon
-    2 pieces of star anise
-    Some grated nutmeg

Peel the orange and slice the fruit. Slice the lemon too. Mix the wine, the sugar or the honey, the orange zest, the cinnamon, the nutmeg and the cloves in a pan and slowly heat. Remove from the heat before it boils and add the lemon slices and the star anise. Let brew and filter. Just heat the beverage when you want some.

It is recommended not to drink it anymore if you notice a change of smell or a change of the color.

In Delices & Gourmandises wine catalog, you will find a wide range on delicious red wine that you can use to make your own mulled wine. Great wines form the best French vineyards are available: Languedoc, Bordeaux, Pays du Gard and Côtes du Rhône.

 

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Délices & Gourmandises presents the Gamay grape

15 Février 2016, 06:43am

As a true connoisseur of fine wines, Délices & Gourmandises has to talk about the Gamay grape variety that flourishes in the Beaujolais area.

Gamay is one of Délices & Gourmandises wine table

Being one of the Burgundian varietal since the fourteenth century, the Gamay grape variety was restricted to the Beaujolais by the Duke of Burgundy who feared competition with the Pinot Noir, also from Burgundy. Since then, the Gamay grape can bringing out the best in itself, greatly enjoying the granitic and siliceous soils between Mâcon and Lyon.

Gamay prefers continental climates because in hot climates it matures early. It appreciates cool nights during ripening. This grape is unfortunately sensitive to all diseases.

Gamay is grown on 30,000 ha in France, of which 22 000 ha in the Beaujolais. Its fame is such that it is common to say that in Lyon flow three rivers: the Rhone, the Saone and the Beaujolais.

The reason why Délices & Gourmandises had to talk about this vine

This black chasselas grape with white juice and juicy berries is very productive. To emphasize quality over quantity, it needs to be limited. Gamay produces warm, fruity and refreshing wines. They can be enjoyed young and are popular during summer as red wine "en primeur". On some soils, as in the Beaujolais crus, it will age with a potential of five to ten years.

Délices & Gourmandises catalog, a wealth of good wines

To all the lovers of wine from the Rhône Valley, Délices & Gourmandises offers in its selection the Marquis Arlandes, a AOP Côtes du Rhône wine full of character, gold medalist in the competition of young farmers, or the Castle Espeyran, another sun-drenched AOP Côtes du Rhône.

 

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Délices & Gourmandises crispy waffles

26 Janvier 2016, 13:21pm

Délices & Gourmandises crispy waffles can be enjoyed both at breakfast or snack at tea time. Whether you’re a good cook or not you can make homemade waffles following this easy-to-make recipe.

What you need to make waffles for 4 people:

Ingredients:
- 300 g of flour
- 2 eggs
- 50 cl. of milk
- 1 sachet of vanilla sugar
- 1 teaspoon baking powder
- 1 pinch of salt
- A block of butter

Equipment:
- A waffle iron
- 2 large bowls
- A whip
- A ladle or a plastic bottle

How to prepare the waffle batter?

Pour the flour at once in a bowl. Add yeast, a pinch of salt and sugar and mix everything well.
Whisk the eggs and milk in another bowl until frothy. Stir in flour gradually while continuing to whisk until the dough is smooth with no more lumps.

Let the preparation to rest for about 15 min and heat the waffle iron.

How to prepare the waffles?

Most people pour batter in the waffle iron with a ladle, but you risk spilling. We suggest you transfer the batter in a plastic bottle for easy spreading into the waffle iron. Let each waffle cook 2 to 4 minutes depending on its thickness. Make sure to coat the cooking surface of the waffle iron with some butter to prevent the batter from sticking to it and to give your waffles a nice buttery taste.

How to serve your waffles?

Waffles can be enjoyed cold or hot, stuffed with chocolate, jam or honey, or accompanied with a hot or cold drink according to your taste. You can also quickly reheat Délices & Gourmandises tasteful waffles and microwave to give them back their crisp.

 

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Delices and Gourmandises presents the Muscadelle grape

15 Janvier 2016, 09:26am

French white wine grape, Muscadelle is used for the blending of a sweet white wine selected by Delices and Gourmandises.

Softness in Delices and Gourmandises catalog

Mainly grown in the region of Bordeaux, the Muscadelle grape seems to originate from the Bergerac region where it is mentioned since the eighteenth century. In this region, it is combined with Semillon and Sauvignon to produce sweet or liqueur-like wines such as the sweet Côtes-de-Bergerac suggested by Delices and Gourmandises. It is also found in some dry white wines like Bergerac dry white.

Muscadelle is also present in the Languedoc, in Roussillon (especially in Collioure), but its use is shrinking. Out of France, it can be found in South Africa, Australia, California, but also in Eastern Europe, such as in Hungary and Romania.

This is a fragile variety of late budding and sensitive to disease. Its grains fear botrytis, a sensitivity sought in vineyards where the noble rot is favored. Muscadelle is difficult to grow, which explains the decrease in cultivated areas.

A floral character grape noticed by Delices and Gourmandises

When healthy and mature, Muscadelle brings a floral character with aromas of honeysuckle, acacia... and muscat. She brings certain roundness to wines and a musky touch highly sought in liqueur-like wines. Some producers from Graves appreciate it for its exotic fruit nuances that enrich white wines by giving them complexity.

With some aromatic exuberance, the Muscadelle grape is blended with Semillon and Sauvignon in the AOC Couleur d'Automne, a sweet Côtes-de-Bergerac presented in Delices and Gourmandises cellar. This fresh white wine is served preferably as an aperitif or to accompany an apple pie.

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Chocolate fondant, a quick and easy recipe by Délices & Gourmandises

28 Décembre 2015, 12:09pm

You want to treat your family with a great snack that does not take long to prepare? Délices & Gourmandises might have the answer to satisfy your needs with this express recipe of chocolate fondant.

Easy to find ingredients and quick preparation time using a microwave

As opposed to traditional chocolate cake recipes, chocolate fondant only needs a small quantity of flour.

Although this pastry needs a slow baking process over low heat as mentioned in its original recipe, it is still possible to prepare a luscious chocolate fondant with easy to find ingredients and a microwave. That would be of great help for busy cake lovers who do not have much time on their hands.

To serve 4 people, you will need:

• 125 gr (3/4 cup) of baking chocolate
• 125 gr (1/2 cup) of sugar
• 125 gr (1/2 cup) of butter
• 3 eggs
• 50 gr (1/3 cup)of flour

Preparation

• Melt the chocolate and the butter in a double boiler.
• Beat the eggs with the sugar until you get a smooth mixture
• Pour the melted chocolate and butter into the mixture
• Add flour and mix the batter well
• Put the newly formed mixture in Pyrex dishes inside the microwave and set the timer on for five minutes
• Wait for a couple minutes before unmolding

Chocolate fondant is good for dessert or served as light snack complemented by red berries and pruneaux d’Agen. In order to diversify your choices, you can order chocolates and chocolate pastries through Délices & Gourmandises. Orange-chocolate wafers, chocolate mini-cakes, banana chocolate jellies, orangettes and chocolate trio liquor are the most adored pastries by customers. A products portfolio is also available at Délices & Gourmandises to help its customers appreciate all the delicacies on sale.

 

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Delices & Gourmandises and Cinsault grape

17 Décembre 2015, 14:05pm

Old variety from Provence in southern France, Cinsault has large clusters with very juicy berries eaten which are consumed fresh. It provides flexibility in some wines Delices & Gourmandises cellar.

Fruity wines with Cinsault

French black grape with white juice, Cinsault rapidly came out from Provencal homelands to reach the Rhone Valley and the Languedoc-Roussillon. It is also cultivated in Algeria because it needs sun, is drought resistant and allows high yields.

It is a Period II variety that matures three weeks after Chasselas grapes, the benchmark variety. Quite sensitive to disease, Cinsault grape variety must be reserved for poor and dry lands where it gives a good and regular harvest. In fertile soil, its production is abundant, but then gives grapes of lower quality.

It was once grown with Grenache and their blending gave a fruity wine with finesse, as a Delices & Gourmandises rosé. Cinsault grape is also used to produce AOC wines, such as the Côtes du Rhône or the Châteauneuf du Pape... When blended, it gives highly appreciated rosé such as Tavel. Generally low in acid, these wines are easy to drink and low in alcohol. They develop aromas of red fruits such as raspberry or dried fruits.

Délices & Gourmandises selected two wines blended with Cinsault

 

Delices & Gourmandises decision to offer a red Côtes du Rhône integrating Cinsault grape is logical, since it is its adoptive region: Lascamp Estate is a reference with its beautiful purple color and its intense flavors. Similarly, our favorite cellar had to introduce a rosé wine made from Cinsault and Grenache: the Tiberius Rosé is a wine from the Pays d'Oc, in the Languedoc-Roussillon region, is festive and light, very pleasant to drink.

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Get ready for chocolate wafers with Delices and Gourmandises

30 Novembre 2015, 10:16am

What could be more delicious than waffles topped with a delicious chocolate sauce? Delices and Gourmandises offers you the recipe that will for sure delight both young and old at dessert or snack time.

A simple and tasty recipe from Delices and Gourmandises

For 4 persons :

- 3 eggs
- 300 gr of sifted flour
- 150 gr of sugar
- ½ l of whole milk
- 1 teaspoon of baking powder
- 100 gr of butter
- Some chocolate squares

Preparation

Start by whitening the eggs with the sugar in a bowl; the mixture should be homogeneous.

Meanwhile, let the butter melt then let it stand until lukewarm.

Mix the flour and baking powder and add them delicately to sugar and egg mixture. Then add the milk and melted butter until well blended.

You can then add the vanilla extract, orange, or cocoa powder to your preference.

Start preheating the waffle iron. Once it’s hot, butter its plates and start cooking the waffles. It usually takes 4 minutes cooking until they turn golden brown.

Once all the waffles are cooked, melt few squares of chocolate in a double boiler and pour a small quantity of melted chocolate on each of them.

You can also sprinkle some icing sugar on your waffles before pouring the melted chocolate. Be careful though not to over sweeten them.

Tips from Delices and Gourmandises’s pastry chefs

To avoid rubbery waffle, feel free to let the dough rest at least an hour before putting them into the waffle iron.

 

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Delices and Gourmandises’ selection: "Les Vignerons de Buzet"

28 Septembre 2015, 10:21am

With this exceptional offer containing 3 bottles of PDO Buzet Tradition, Red, Rosé and White, Delices and Gourmandises presents the best wines of Buzet Tradition from Lot-et-Garonne.

"Les Vignerons de Buzet", a pleasure signed Delices and Gourmandises

Located halfway between Bordeaux and Toulouse, Buzet appellation covers nearly 2000 hectares on the slopes of the Baise, not far from the Garonne. The grapes enjoy a warm ocean climate; sunny autumns favor an excellent mature wine.

The cooperative "Les Vignerons de Buzet" noticed by Delices and Gourmandises, was born in 1953 on the willingness of local winegrowers to give back its acclaim to Buzet. The resolution claimed a wine growing respectful of man and nature; and has earned the PDO label (Protected Designation of Origin) in 1973.

The grapes used for these red and rosé wines are Cabernet Franc, Cabernet Sauvignon and Merlot. The red Buzet has a dark ruby ​​color. On the palate, it is meaty and dense. Its nose is complex, with notes of red and black fruits. The rosé wine is delicious and fruity. The white Buzet tradition associates Semillon and Sauvignon varietals and has a pale yellow color. On nose, it releases aromas of citrus and acacia. In mouth, it offers a good roundness.

You can enjoy these Buzet wines from Lot-et-Garonne any time in the year. The red one is better between 17°C and 18°C. For rosé and white, the serving temperature should be around 10°C.
 

These three Buzet Tradition wines can be part of all tables

The red Buzet Tradition will successfully accompany game dishes such as a deer with cherry and orange or a stuffed guinea fowl. The rosé Buzet Tradition is perfect as an appetizer and will rejoice all mache salad with gizzards or Bordelaise crayfish lovers. As for the white Buzet, it is perfect paired with lobster skewers, frogs' legs or grilled sea bass fillet.

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