If you’ve never tried Chartreuse before, you should…it’s good quality stuff. Still made by Carthusian monks using the method outlined in a secret manuscript given to them in 1605, it is essentially an herbal liqueur. The more readily available green version is sweet, pungent, and strong (55% alcohol). Served on ice, and sipped slowly, it goes down deceptively smoothly. It’s gentler cousin, yellow chartreuse, is both less strong (40%), and less assertive in terms of flavour. It tastes sweeter, and reminds one of honey on the tongue.
Til next time…cheers!
Of course, if you go to Paris, you simply must go to a cheese shop and buy a selection of beautiful cheeses. Here are some of the ones I tried…
Pungent, sharp, and creates a strange sensation at the back of the throat.
Crottin Super Meme: a fresh tasting, unctuous raw milk goat cheese
Dome de Vezelay: creamy, a little bit goaty…leaves a tingle on the tongue…would be really nice in a dessert (like cheese cake).
Bleu d’Auvergne: semi-firm, not too pungent blue with some creaminess. Good!
Compte 12 mois: If you’ve never tried Compte I’d say it’s like a sophisticated swiss cheese. I’d recommend going for the 18 month old, though, as the favour is a bit more pronounced.
Recipe from ‘The Allergy-Free Cook Bakes Bread‘. The texture was nice, but I did find they could have been sweeter (not surprising, considering the small amount of sugar the recipe calls for). I did make a few modifications: I used butter instead of vegan spread, and I sprinkled some raw sugar on top of the scones before baking. I didn’t flatten the scones too much before baking (a good thing, since they didn’t rise all that much). Finally, I found the yield was off and would have resulted in giant scones, so I cut the dough into more pieces.
Recipe from ‘The Allergy-Free Cook Bakes Cakes and Cookies‘. These turned out really well, both flavour and texture-wise. I did find they needed to bake quite a bit longer than the recipe recommended. The only modification I made was sprinkling the cookies with a bit of maple sugar before baking.
Update: It turns out the baking time may have been accurate after all. Even though I stored them in a tin, they hardened up quite a bit in the 1 1/2 days between the time I baked them, and the time I served them. They were still good, but they were quite crunchy!