FrogPrincesse

I think I added about 1 oz of Champagne.

A wild ale. Made using wild yeast, like a lot of Belgian beers

Yes this is indeed a Perriet Jouet flute. Green Flash (Brian Miller) 1.5 oz rhum JM 100-proof agricole blanc 0.25 oz Vieux Pontarlier absinthe 0.75 oz lemon juice 0.5 oz acacia honey syrup (2:1 by volume) dry champagne shake with ice (except the champagne), strain into a flute, top with champagne, garnish with a brandied cherry

It's a good idea to use plastic bottles! Less risk of explosions.

I imagine just by scraping the inside of the shell with a spoon. At least that's how I've always done it.

Quatre-Quarts which is the French take on the pound cake. I used high quality butter and freshly milled flour. A tad dense but the nutty flavor from the flour was very nice. Best enjoyed with jam and a cup of tea. I liked that the outside was almost caramelized.

Galettes Bretonnes which are traditional butter cookies from Brittany. Of course the key here is to use high quality butter which Brittany is famous for. I found that the thickness was important as they become dry if less than 1 cm (about 1/3 in). I did my best to mimic the patterns I've seen in France using a fork. Recipe on google books.

The Charlotte aux marrons which is a great dessert for the holidays. My mom would always make something like that when I was a kid. This version feels relatively light. The biggest challenge is always finding the chesnut puree. I use the Faugier one because that's what I used in France too. Recipe on google books.

It looks like I forgot to post this beauty 2 years ago. I make it regularly in the fall/winter. Gratin Dauphinois The little touches that make a difference: Pre-boiling the potatoes in cream with fresh herbsRubbing a garlic clove inside the baking dish for added flavorA touch of freshly ground nutmegUsing real Gruyere... of courseRecipe on google books.

You are very welcome. I am always on the lookout for good squash recipes in the fall!

And here are the classic Gougères. Great recipe (I love the touch of interest that espelette brings), although for some reason I can't get it to work when I double quantities. I end up with soup. These are great as a pre-dinner snack with wine or cocktails. I like to freeze the dough in individual portions on a sheet pan so I always have some on hand, and then I cook them at the last minute for impromptu cocktail parties. Link to recipe on google books.

Going through old pictures while planning my next French dinner party... Here is the Roast butternut squash with herbs. The squash is sliced and brushed with melted butter & olive oil; sprinkled with sugar, salt, pepper, thyme, rosemary and bay leaves. The squash is roasted under foiled for 30 min at 375F and then without foil, basted regularly with the olive oil/butter until nicely browned. Simple and pretty basic, but it's very tasty. Recipe here on google books.

It even has its own video!

Orange juice!!! Oh no.

So their Ford Cocktail is like a Turf Club then? (gin, dry vermouth, maraschino liqueur, orange bitters, absinthe rinse) Confusing.

No Benedictine in their Ford cocktail?

There are a lot of things I forgot to post in this thread. I might have to make them again to refresh my memory! This one I remember. Sling of Aphrodite (Joaquin Simo) with La Favorite rhum agricole amber (oops, grabbed the white by mistake), Clear Creek pear brandy (Etter's superlative aged pear eau-de-vie), Fuji apple juice (Joe's Kids), homemade cinnamon bark syrup. If you are going to mess with rhum agricole, the result better be superior to the rhum itself! Joaquin let us down on that one. It is a bit like dumbed down agricole. Probably ok for his most timid clients who haven't been introduced to agricole... But yeah... Next!

Thanks Rafa! Kerry got me into this hobby of collecting glassware.

Chad!!! That's so cool. He is a great guy. Can't wait to watch him compete.

Finally tried an Aquavit & Tonic with Krogstad aquavit from Portland. 2:1 ratio, my favorite tonic water of the moment (Fever Tree), and a lemon peel garnish (2:1 ratio). Meh. I much prefer the gin version.

From last weekend, a round of Green Flash(es) with Damoiseau rhum agricole from Guadeloupe, lemon juice, honey syrup, St. George absinthe, Louis Roederer Champagne brut. I just love this cocktail. And I actually saw a hint of a green flash recently. Its gin counterpart is great as well. North by Northwest (also by Brian Miller) made with Old Harbor San Miguel Southwestern gin, lemon juice, simple syrup, St. George absinthe, Louis Roederer Champagne brut. Elegant and crisp.

Chartreuse as an accent... to improve a very standard rum! Garrigue (Karim Mehdi via Gaz Regan) with Barcardi superior white rum*, lemon juice, yellow Chartreuse, homemade orgeat, sea salt. A close relative of Marcis Dzelzainis' Gainsbourg Daisy, the Garrigue starts soft and subtle. A bit Army & Navy-esque. The Chartreuse manages to extract more flavor out of the rum, while the orgeat creates mouthfeel and a longer finish. It's interesting; light but flavorful. *Costco-size bottle donated by some "friends"... getting very little use in my house.

From last night, a heroic Sazerac with Willet 5-year straight rye whiskey, Small Hand gomme syrup, Peychaud's bitters, St. George absinthe. That rye delivers.

There are more yellow Chartreuse ideas in the Chartreuse thread amongst others. I like the Daisy de Santiago and the Chien Chaud that pair it with rum, the Alaska that pairs it wth gin, Death & Co's Coin Toss, the Greenpoint which is a killer Manhattan variation, The Naked and Famous with mezcal, the Norwegian Wood with aquavit and applejack, etc, etc...

When in doubt, always go for goat. Do you remember what kind of cheese it was?