Pineau des Charentes

[Plantes Vertes]

What shall I do with a bottle of Pineau des Charentes? It's an aperitif mixture of grape juice and cognac. I don't enjoy the sweetness; are there pleasant ways to disguise it? It wants acid to my taste.

Edited April 18, 2013 by Plantes Vertes (log)

[Rafa]

Rachel Maddow recommends a Pineau Martini; but it sounds like that might still be too sweet for you.

The Pompadour is a classic drink that calls for equal parts Pineau and rhum agricole with some lemon for acid.

Running Up That Hill is another drink that calls for Pineau (it's also a great

), and it also balances it with a bit of lemon.

I like to mix Floc de Gascogne (basically Pineau made from Armagnac) with white Armagnac, absinthe, and gentian liqueur; you might have good luck mixing Pineau with Cognac.

I sometimes mix citric or malic acid directly into liqueurs or wines that I feel want acidity, but it's very easy to overdo it.

[djyee100]

Are you willing to cook with pineau to get rid of the bottle? I found myself with a bottle of pineau to use up, and tried these dishes. They were both delicious, especially the chicken recipe.

Chicken thighs with pineau:
http://delamaidefoodblog.blogspot.com/2012/01/chicken-thighs-with-pineau-des.html

Mussel Stew with pineau:
http://fishandfowl.wordpress.com/2012/03/31/mussels-baked-with-cream-saffron-and-pineau-de-charentes/

Also here:
http://books.google.com/books?id=X-GcbWY-2vsC&pg=PT158&lpg=PT158&dq=alice+waters+pineau&source=bl&ots=W03LQ3eb2S&sig=p8ujkoNpsInp-eQOg0c1VtOswZg&hl=en&sa=X&ei=vLVxUd6RMcvvigLA3YDQAw&ved=0CEUQ6AEwBA

[Plantes Vertes]

Rachel Maddow recommends a Pineau Martini; but it sounds like that might still be too sweet for you.

It's just that I'm sweet enough already ... I'll save this one for when Maddow and Obama come round for drinks.

The Pompadour is a classic drink that calls for equal parts Pineau and rhum agricole with some lemon for acid.

Running Up That Hill is another drink that calls for Pineau (it's also a great

), and it also balances it with a bit of lemon.

I like to mix Floc de Gascogne (basically Pineau made from Armagnac) with white Armagnac, absinthe, and gentian liqueur; you might have good luck mixing Pineau with Cognac.

I sometimes mix citric or malic acid directly into liqueurs or wines that I feel want acidity, but it's very easy to overdo it.

I'll give these ones a shot, thanks!

I've never used malic acid as an ingredient - what is it like? Vinegarish? Does it taste of something or is it just sharp?

Thanks also for a nice Kate Bush moment.

Edited April 20, 2013 by Plantes Vertes (log)

[Plantes Vertes]

Thanks djyee100, those are great suggestions... but are we allowed to mention solids on this board?

Are you willing to cook with pineau to get rid of the bottle? I found myself with a bottle of pineau to use up, and tried these dishes. They were both delicious, especially the chicken recipe.

Chicken thighs with pineau:
http://delamaidefoodblog.blogspot.com/2012/01/chicken-thighs-with-pineau-des.html

Mussel Stew with pineau:
http://fishandfowl.wordpress.com/2012/03/31/mussels-baked-with-cream-saffron-and-pineau-de-charentes/

Also here:
http://books.google.com/books?id=X-GcbWY-2vsC&pg=PT158&lpg=PT158&dq=alice+waters+pineau&source=bl&ots=W03LQ3eb2S&sig=p8ujkoNpsInp-eQOg0c1VtOswZg&hl=en&sa=X&ei=vLVxUd6RMcvvigLA3YDQAw&ved=0CEUQ6AEwBA

[djyee100]

Thanks djyee100, those are great suggestions... but are we allowed to mention solids on this board?

Oh, excuse me. Any of the dishes can be tossed into a blender and liquified to make a drink.

Am I legal now?