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Pineau des Charentes


Plantes Vertes

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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.

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

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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

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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 :wink: ... 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 by Plantes Vertes (log)
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Thanks djyee100, those are great suggestions... but are we allowed to mention solids on this board? :raz:

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

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

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

Am I legal now? :rolleyes:

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