Liquor : Apéritif or Digestif / Cocktails | France | Website 👩‍🍳 - Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. In tonight’s production, our Duck Breast takes centre stage, dressed in a glossy Cointreau glaze that positively try to steal the spotlight. Supporting characters include a cast of caramelized winter vegetables, each adding warmth, sweetness, and charm. No need for intermission, this little culinary melodrama is tender, fragrant, and ready to be devoured in a single, delightful act. Drum roll: Le Cointreau A citrusy little troublemaker, Cointreau is an orange-flavoured triple sec from France — more precisely from Saint-Barthélemy-d'Anjou, tucked into the Loire Valley, birthplace of countless vinified treasures. Clearly, the region knows its way around a bottle. “Cointreau changes everything” is the brand’s most recent global slogan, launched around 2022, and honestly? It fits. The liqueur has a remarkable way of transforming cocktails: balancing, brightening, and pulling flavours together like the world’s most elegant citrus diplomat. An aromatic masterpiece of over 40 notes of orange-peel essence, it’s zesty, floral, sweet, and surprisingly complex: fresh yet persistent, nuanced yet unapologetically orange. And despite its unmistakably blazing orange bottle, the liqueur itself is completely colourless - proving, once and for all, that you should never judge a drink by its outfit. ¡ Margarita ! The original Margarita - just Cointreau, tequila, and lime juice - was said to have been born in 1948 in sun-drenched Acapulco, crafted by American socialite Margarita Sames - and in her own immortal words: “There is no Margarita without Cointreau!” Here is the recipe in your own visual interpretation : Cointreau's History It originally carried the very dignified name Curaçao Blanco Triple Sec , until someone realized that was far too long to pronounce after two cocktails, so they settled on the equally tricky Cointreau . Merci, France! For accuracy’s sake, it’s pronounced [kwan’-tro]. Jokes aside, Cointreau was born in 1849 thanks to Adolphe Cointreau, a confectioner who basically said, “Candy is great, but what if it could get you tipsy?” He and his brother Édouard-Jean first made a hit cherry liqueur, then struck gold by blending sweet and bitter orange peels with beet alcohol. By 1875, Cointreau was officially a phenomenon. Today, around 13 million bottles travel to more than 150 countries every year. The Cointreau family ran the show until 1990, when they teamed up with Rémy Martin to form Rémy Cointreau, a corporate power couple proving that when life gives you oranges, you build an empire. The Ladies behind the brand Cointreau may have been founded by the Cointreau brothers, but its real glow comes from the women who carried it forward. Louisa Motais Cointreau was the original powerhouse: a business mind, a humanitarian, and the kind of woman who expanded a brand and opened a hospital during WWI, all while infusing everything she touched with the same bright, refined spirit that defines Cointreau’s own orange essence. Today, Carole Quinton , Cointreau’s Master Distiller, keeps the orange magic alive. She’s part scientist, part artist, part alchemist by selecting botanicals, balancing aromas, and ensuring every bottle tastes like pure, zesty brilliance. As with so many legendary liqueurs (see: my entire Chartreuse rant ), the recipe is a family secret. Tours are offered, but cameras are banned in many areas—no copying the magic! >> COINTREAU DISTILLERY . The Cointreau line-up It’s beloved as both an apéritif and a digestif, which is wonderfully convenient, because that essentially means you can sip it before dinner, after dinner, or any time life feels like it needs a bit of citrus-powered therapy. Core Temptation Cointreau l’Unique: The original, irresistibly bright orange liqueur, the seductive backbone of countless iconic cocktails. Seductive Variations Cointreau Noir: Cointreau entwined with Rémy Martin cognac, smooth, deep, and undeniably dangerous. Cointreau Citrus Series: Limited-edition citrus muses (think pomelo) that appear, tease, and disappear. Cointreau Citrus Spritz: A ready-to-drink spritz that’s effortless, sparkling, and flirtatiously refreshing. Cocktails The star of legends like the Margarita , Cosmopolitan , and Sidecar —plus an entire repertoire of recipes the brand loves to show off - see them here. Photo by Kike Salazar N Alright, enough about the booze, let’s talk about the food! Cointreau may bring the sparkle, but the duck breasts absolutely steal the show. Crisp skin, molten-pink centres, sweet earthy roasted roots. Every element joins in, turning the plate into a tiny orchestra of indulgent flavour. The Duck I’ve always loved duck - this much has been clear from my previous posts! I also feel incredibly fortunate that, as a child, my grandparents had a farm where I could enjoy unique meats like rabbit, goose, and, of course, duck. Every bite still carries a little echo of those warm, nostalgic memories. Different countries have their own signature duck dishes. In Hungary, we usually prepare the bird whole and savoury, often serving it with braised red cabbage and rizi bizi , the Hungarian take on the classic Venetian risi e bisi , meaning “rice and peas.” Perhaps the most famous duck dish of all is Chinese Peking duck, celebrated for its impossibly crisp, paper-thin skin. The method is so intricate it takes days, and frankly, I trust only expert locals to make it properly. Then there are the wonderfully aromatic duck curries of India and Thailand, and the deeply comforting Vietnamese duck pho - each one delicious in its own way. I even once attempted oritang , a local specialty in Gwangju, South Korea , a thick, nutty duck soup enriched with perilla seed powder, which gives the broth a uniquely earthy flavour. The result was unforgettable in all the best ways. For this recipe, I’ve chosen the classic French canard à l’orange , a timeless classic . But here it comes with a twist: the beautifully aromatic Cointreau, whose bright citrus notes transform the dish into something flirtatiously elegant and, well… deliciously boozy. And really, who could resist Cointreau’s wonderfully cheeky 2007 slogan, Be Cointreauversial ! ? (On that note, I shall graciously overlook the earlier “ Voulez-vous Cointreau avec moi? ”—charming, yes, but this duck is modern, confident, and needs no coy pickup line to command the spotlight.) Cointreau-Lacquered Duck Breast & Caramelized Winter Vegetables SERVINGS 4 | Preparation: 20 minutes | Cooking: 45 minutes Succulent duck breast is lacquered with a fragrant Cointreau glaze, its citrus notes gently cutting through the richness of the meat. A medley of winter aromatics—carrots, beets, and sweet potatoes—slow-caramelizes until tender and deeply golden, adding earthy sweetness and warmth. The whole dish becomes a cold-weather harmony of bright citrus, velvety texture, and comforting seasonal depth. Cooking duck breast, however, is an entirely different craft from roasting a whole bird or braising the legs. This cut is never cooked through. As the French say, you serve it saignant —beautifully, confidently rare—between 125°F (52°C) and 130°F (54°C). Duck breast simply thrives at medium-rare; push it further and you lose the tenderness that makes it exceptional. Ingredients Duck Breast 4 duck breasts, skin on Salt and freshly ground black pepper 2 clove of garlic 15 grams / 1 tbsp butter 1 or 2 sprigs of thyme Caramelized Winter Vegetables 8-10 small carrots, or 4 larger ones, peeled (if using large ones cut into quarters) 4 small beets, peeled and cut into wedges 2 small sweet potato, peeled and cut into wedges 3 tbsp / 40 grams duck fat or avocado (eventually olive) oil 1 tbsp / 15 grams honey or maple syrup 2 tbsp / 30 ml balsamic vinegar Salt & pepper Splash of Cointreau (optional) Cointreau Glaze 125 ml / ½ cup Cointreau 60 ml / ¼ cup chicken stock 20 grams / 1 tbsp honey or maple syrup Jus and zest of one orange Pinch of salt 15-30 grams / 1-2 tbsp cold butter Instructions Cook the Duck Pat the duck breasts dry and score the skin in a crosshatch pattern (don’t cut into the meat). Season generously with salt, pepper, thyme, and the crushed garlic. Place breast one by one or two at the time depending on the size of our pan, skin-side down  in a cold pan. Turn the heat to medium  and let the fat slowly render—about 8–10 minutes , until the skin is crisp and golden. Flip the duck and cook for another 3–5 minutes , depending on your preferred doneness. Optionally add the butter, baste briefly, then remove duck from the pan to rest. Repeat with the rest of the breasts. Keep the fat and juices in the pan for the Cointreau glaze! Prepare the Vegetables Preheat the oven to 200°C /400°F . Peel and cut all the vegetables into similar-sized pieces so they cook evenly. Toss the carrot, beet, and sweet potato with duck fat (or oil), a drizzle of honey or maple syrup, salt, pepper. Make sure everything is well coated. Spread the vegetables out on a baking sheet, leaving space between the pieces so their moisture can evaporate rather than steam. Roast uncovered for 20-25 minutes total, stirring them 3 times over the course of roasting (every 5-10 minutes) until they’re deeply caramelized and tender. If you’d like, finish with a tiny splash of Cointreau for a bright, fragrant citrus note. Make the Cointreau Glaze Use the duck fat and juices rendered from the cooking of the breasts and the same pan. Add Cointreau, stock, honey, orange juice and zest, and a pinch of salt. Bring to a simmer and reduce, stirring occasionally, until thickened and glossy—about 5–7 minutes . Taste and adjust sweetness or acidity if needed. Add butter at the end to make it thicker. Glaze & Serve Slice the rested duck breasts. Spoon the warm Cointreau glaze generously over the top. Serve alongside the caramelized winter vegetables. Wine Pairing Suggestions Tips for Choosing First, consider the sauce: The Cointreau glaze is citrusy-sweet, so pick wines with bright fruit or a wink of sweetness. Imagine pairing your dish with sunshine. Then, match the intensity: Duck is rich. Caramelized vegetables are dramatic. Choose a wine that can rise to the occasion but doesn’t shout over everyone. Also, don’t fear the whites: Seriously. Duck and white wine can be chef’s-kiss magical . If anyone judges you, give them a Viognier and watch them convert. Red Wine Pairings (The Drama) Pinot Noir: A timeless match for duck. Its bright acidity gracefully cuts through the richness, while soft tannins keep things harmonious. Choose one with earthy or red-fruit notes, perfect alongside caramelized vegetables and citrus glaze. Syrah/Shiraz: Medium-bodied with a little spice and dark fruit, Syrah brings just enough structure to balance the dish without overwhelming it. White Wine Pairings (The Comedy) Gewürztraminer: Aromatic, floral, and delicately sweet, it mirrors the citrus notes of the Cointreau while offering a graceful counterpoint to the richness of the duck. Riesling: Dry or off-dry, Riesling’s vibrant acidity refreshes the palate and harmonizes with the glaze’s sweetness. A bright, elegant companion. Viognier: Lush, floral, and silky, Viognier offers enough body to stand up to the duck while adding a gentle lift to the dish’s citrus and spice. Chardonnay: Unoaked or lightly oaked Chardonnay brings freshness and subtle richness, an excellent pairing for duck when you want balance without heaviness. Happy sipping and savouring!

👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. The first inhale of La Oveja stopped me in my tracks. Its aromas were disarmingly comforting, like stepping into a home you’ve never been to but somehow remember. That sense of warmth makes perfect sense once you know its maker: Julia Zuccardi of Bodega Santa Julia in Mendoza, Argentina , a winery built on three generations of family devotion. The label — a little sheep drawn by her children — says everything. As Julia describes their work, it’s a “CUESTIÓN DE FAMILIA” - truly, a family matter. I’ve never been to Argentina, but this wine made me travel thousands of kilometres, miles, furlongs, however you want to measure a daydream. La Oveja whisked me straight to Mendoza without even checking a passport. And then I saw the photos of the winery… and my wanderlust went from “mild curiosity” to “start packing a suitcase immediately.” The light, the colors, the ease of it all—there was a warmth in those scenes that felt both foreign and achingly familiar, like remembering a place you’ve never actually been. Suddenly, Mendoza wasn’t just a dot on a map; it felt like a promise. A slower rhythm. A wide horizon. A sense of belonging that waits for you long before you ever arrive. This wine didn’t simply make me imagine Argentina—it made me crave  it. The space, the sun, the serenity. The feeling of being welcomed into a place where life is lived generously and from the heart. Here are some — judge it for yourself: All photo credits: Santa Julia Winery La Oveja - Torrontés Natural La Oveja is an exquisite organic white wine made entirely from 100% Torrontés grapes. This remarkable wine offers an exhilarating and aromatic experience, bursting with vibrant flavours of succulent peach, white pear, fragrant lychee, orange blossom, and hints of citrus zest . Each sip reveals a captivating complexity on the palate, perfectly balanced with a mineral-driven freshness and enticing aromas of white fruits that exude elegance and charm. With its low sugar content and minimalist approach to winemaking, this wine celebrates the purity of its ingredients and showcases the beauty of craftsmanship - all at an impressive price point. Produced using sustainable and organic practices, with no wood aging, and some versions are "No Sulphites Added" (NSA). Just remember, indulging in this beauty is like inviting a fun-loving sheep to your dinner party—utterly delightful and slightly mischievous! Thai White Fish in Spicy Coconut Sauce with Tender Greens Serves 2 | PREP TIME 20 minutes | COOK TIME 20 minutes Course: Main, Pescatarian For our couple's dinner, I decided to elevate the experience by pairing this delightful wine with a sumptuous Thai fish entrée, beautifully infused with spice and ginger. The combination was nothing short of heavenly, perfectly complementing the vibrant essence of La Oveja. Thai-Inspired Coconut Poached Fish features a fragrant, slightly spicy aromatic broth and perfectly cooked fish served on a bed of tender greens and rice. Ingredients 400-450 grams / 1 lbs firm white fish, such as halibut or cod, cut into smaller cubes Salt to taste 2 tbsp flour 2 Tbsp. cooking oil (avocado, olive or coconut oil) 1 small white onion, or 2 shallots, thinly sliced 1 to 2 garlic cloves, thinly sliced 1 Tbsp. minced fresh ginger 1 Thai chile, thinly sliced (remove seeds for less heat) - optional 1 can (400 ml / 13 1/2-oz) coconut milk 1 cup seafood or chicken stock 1 tsp. fish sauce 1/2 lime, zest and juice, divided 2 handfuls fresh spinach 1/4 cup fresh or frozen peas Fresh cilantro leaves and stems, for garnish 1 to 2 scallions, thinly sliced, for garnish Jasmine rice for serving Instructions Season the fish fillets evenly with salt and coat them lightly with flour. Shake off any excess flour. In a skillet, heat oil over medium heat and sauté the fish fillets in batches until they are lightly caramelized. Set them aside. Using the same skillet, add onion and cook for about 5 minutes until it becomes softened. Then stir in garlic, ginger, and chili, cooking for an additional 2 minutes until fragrant. Next, add coconut milk, peas, seafood stock, fish sauce, and lime zest to the skillet. Bring the mixture to a gentle simmer, then stir in the spinach until it wilts. Nestle the fish fillets into the coconut broth, ensuring they are mostly submerged, and reduce the heat to low. Cover the skillet and cook until the fish is just cooked through and opaque, approximately 4 to 6 minutes. After removing the lid, add a good squeeze of lime juice (start with about 1 tablespoon, taste, and adjust as needed). Garnish with cilantro and scallions, and serve the fish and coconut broth over jasmine rice. Happy sipping and savouring!

👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. Whispers of the Vineyard: The Legacy of Kékfrankos from West Hungary Péter Wetzer crafts wonderfully eccentric wines in the storybook hills of Sopron, right where Hungary politely bumps elbows with Austria. His vineyards—some so remote they feel like they’ve wandered off on purpose—sit in dramatic landscapes shaped by the famously bossy Pannonian wind. Each little plot has its own personality, and they’re not shy about expressing it in the glass. Péter farms organically with the tenderness of someone who genuinely chats with his vines (I cannot confirm this, but it feels true). His 2.5 hectares are basically a tiny, thriving nature documentary, complete with happy flora, curious fauna, and very judgmental ladybugs. Everything is done by hand, because of course it is. Down in his old cellar, the wines ferment spontaneously with the help of a resident yeast culture that has probably achieved honorary family status by now. The result? Wines that are vibrant, soulful, and just the right amount of wild—much like Péter’s vineyards themselves. Cr.: Keep6 Imports  Spern Steiner Kékfrankos Importe r Website  (Canada) Kékfrankos is the Hungarian name for Blaufränkisch, which is also known as Lemberger in Germany. One of Péter Wetzer's standout creations is the Spern Steiner Kékfrankos, a vibrant and concentrated wine with a crunchy texture. This powerful and rich low-intervention Kékfrankos is produced from 60-year-old vines in the esteemed Spern Steiner vineyard, which dates back to 1684. The vines grow on barren slate and quartzite soils—the kind of tough-love environment that makes grapes develop character, grit, and maybe a little attitude. Although Péter Wetzer's vineyards are not yet certified organic, they are situated in one of the best locations in the municipality of Sopron. The grapes are selectively hand-harvested, destemmed, and mashed in open vats, where they undergo spontaneous fermentation for about three weeks. The wine then ages on fine lees in used Hungarian oak barrels (300–1,000 liters), remaining unfined, unfiltered, and given only a whisper of sulfur. Péter proudly calls it his Grand Cru—because honestly, it behaves like one. The Kékfrankos bursts from the glass with an almost explosive bouquet of dark berries—especially blackberry—plus juniper, bay leaf, peppermint, and a little violet for good measure. On the palate, it’s juicy and full-bodied yet somehow still cool and fresh, with silky, slightly sassy tannins and lively acidity. The body is lean but powerful, finishing long with fruit, smoky-dark spice, and a confident swipe of minerality. It is a wine with history, personality, and just the right amount of dramatic flair. Food Pairing I paired this wine with Hungarian Lamb Stew - Báránypaprikás - the dish that proves Hungarians will put paprika in (and on) practically anything that holds still long enough. Traditionally served with galuska (our proudly lumpy, delightfully chewy answer to Spätzle), it’s rich, cozy, and unapologetically bold. The Kékfrankos handles it like a pro. Its firm tannins and spicy, dark-fruited attitude slice through the lamb’s richness, while its own peppery notes cozy up to the paprika like old friends swapping gossip. The result is a wonderfully balanced pairing where both the stew and the wine get to show off—without either one stealing the spotlight completely. A delicious little culinary power couple. Hungarian Lamb Stew, aka Báránypaprikás Serves 4 | PREP TIME: 30 minutes | COOK TIME: 2 hours Course: Main Succulent Hungarian Lamb Stew infused with aromatic paprika. This hearty dish combines tender pieces of lamb, slow-cooked to perfection, with the rich red spice, creating a warm and comforting meal that's bursting with flavour. Ingredients 700 g / 1½ lb lamb, cut into cubes 2 tbsp fat (lard, tallow, or olive oil) 1 medium red onion, diced 2–3 garlic cloves, minced 1 tbsp paprika 1 tsp salt 1 medium tomato, diced ½ green bell pepper (or Hungarian pepper), diced 100 ml / ⅓ cup red wine Instructions In a saucepan, heat the fat. Add the finely chopped red onion and garlic, and sauté them for 5 to 8 minutes. Next, add the bell pepper and tomato, both chopped into 0.5 cm cubes, and cook for an additional 5 minutes. Pour in about 500 ml of water and let it simmer, allowing the liquid to reduce. Afterward, add the lamb, cut into 2.5 cm (1 inch) cubes, and season with salt and pepper. Sear the meat for another 10 minutes. At this point, take note of how much water the lamb has released. Adjust by adding enough water to just cover the meat, and continue cooking until the lamb is tender. Remember to stir occasionally and replenish any evaporated liquid as needed. In total, the stew will require about 3 liters of liquid. For the final addition of liquid, you can use wine. Serve on a bed of Spätzle or boiled potatoes or even rice, with a side of pickles or other fermented vegetables. Happy sipping and savouring!

👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. Castile and León, Spain own Wine Paradise Castile and León, a large landlocked autonomous region in northwestern Spain. Think of it as Spain’s secret wine hideout, where the climate is extreme and the vineyards are perched high up on Spain's central plateau (Meseta Central). They are found along the Duero River, as if they own the place - and indeed they do! Here are some of the key wine regions (DOs * ) in Castilla y León : Bierzo : Located in the cooler, Atlantic-influenced northwest, this region produces elegant red wines from the Mencía grape and high-quality whites from Godello (our guy!). Cigales : This region is famous for its rosado (rosé) and red wines made from Tempranillo and Garnacha. Ribera del Duero : This is the VIP room of red wine, serving up only the finest Tempranillo grapes (that’s Tinto Fino or Tinto del País for the locals). It's home to Vega Sicilia , the legendary winery founded in 1864, and is considered Spain's most prestigious wine estate. Ribera del Duero - Spanish Wine Region Rueda : The refreshing white wine region that produces aromatic dry whites, mainly from the Verdejo grape. It’s like the breath of fresh air after a long day—crisp, revitalizing, and perfect for sipping. Toro : Known for its bold and robust red wines made from the local Tempranillo clone, Tinta de Toro. It’s like the bodybuilder of wines—muscular, powerful, and ready to impress...or intimidate. and a few more.... Castile and León is a treasure trove of wines, ranging from everyday sips that won’t break the bank to highly collectible gems like those from the legendary Vega Sicilia winery. * DOs (Denominaciones de Origen): Spain's own system that designates and protects products, such as wine, that come from a specific geographic area and are made according to strict production rules. The Winemaker: César Marquez Pérez   Credit: Insta: cesar.marquez.perez César Marquez Pérez  is like the homegrown king of Bierzo, where his family started the Castro Ventosa winery in 1752- seriously, that’s older than most countries! They’re still running the show today, so you know he’s got some serious vineyard cred. Growing up in the vines and around the wineries, he’s absorbed more knowledge than a sponge in a wine cellar, thanks to his wise elders, including his uncle, the legendary Raúl Pérez . In 2015, César thought, “Why not start my own adventure?” So, he rolled out four wines and has since leveled up to seven! He works with six hectares of ancient vines that have been around for 80 to 120 years! César is part of the new wave of Spanish winemakers who not only get global wine culture but also have a soft spot for their local land. He is on a mission, digging up old vines in quirky spots and turning them into unique wines that scream “terroir!” He’s got his wine lineup set up with appellation wines, village wines, and single-vineyard treasures. He’s all about organic farming and plays with techniques such as partial whole cluster fermentation, reductive winemaking. The wines he concocts? They’re not just amazing for Bierzo or Spain; they’re ready to compete with the best bottles from anywhere on the globe! It’s safe to say, César is shaking things up in the wine world in style! Cesar Marquez 'La Salvacion' Godello, Bierzo, Spain Bodegas y Viñedos César Márquez - Bierzo, Spain A lively, mineral-packed white wine from the Bierzo where Godello grapes have a higher altitude than most of us! Tasting Notes and Reviews Critics can’t get enough of this wine! Wine-Searcher has given the 2021 vintage a solid 92/100 and the 2020 vintage an impressive 94/100 Key Aromas and Flavours: Depending on the vintage, your grape adventure might include hints of white fruits like apple and pear, a splash of citrus, a drizzle of honey, and a sprinkle of herbal goodness. Plus, you get the delightful sensation of wet stones and flint. And let’s not forget the salty sea breeze or chalky finish, leaving you feeling sophisticated and a tiny bit pretentious. Mouthfeel: This wine is as fresh and crisp, it boasts a clean finish with just the right amount of oak influence from its time spent in 500-liter French oak barrels. Some vintages might even surprise you with a rich and creamy texture. Aging Potential: Certain vintages may be quite youthful and closed upon release, but they have the potential to develop beautifully over several years. Food Pairings The exciting and versatile nature of 'La Salvacion' Godello means it pairs beautifully with a range of dishes: Fish and Shellfish: It’s practically begging to be paired with white fish, shellfish, and seafood. White Meats and Cheese: A great companion for chicken, turkey, and goat cheese—perfect for dinner parties. Herbaceous and Citrus Dishes: This wine plays nice with dishes full of fresh herbs or zesty citrus sauces, adding a splash of fun to your plate. Vegetable Dishes: Whether it's asparagus with soft-boiled eggs, beetroot salad with goat cheese, or Jerusalem artichoke risotto. So, pour yourself a glass of 'La Salvacion' Godello and let the good times roll! Food Pairing I chose to pair César Márquez La Salvación Godello 2022 with a rich Baked Salmon with Fennel and Butter Beans, and it turned out to be a delightful combination. The wine's body, acidity, and flavour profile complement the salmon and creamy butter beans perfectly. This full-bodied Godello has an elegant, oily feel that balances the richness of the dish. The roasted fennel adds distinct anise and licorice flavours, while the wine presents notes of pear, peach, and citrus, creating a harmonious pairing. The 2022 vintage offers freshness and good acidity, cutting through the richness of the salmon and butter. With a saline finish and mineral notes from its vineyard soils, the wine enhances the natural brininess of the fish. Aged for 12 months in old French oak barrels, it develops subtle butter, brioche, and nutty notes, aligning beautifully with the dish’s flavours. Baked Salmon with Fennel and Butter Beans Serves: 4 | Prep: 10 minutes | Cook: 30 minutes Baked salmon lounging on a bed of flamboyant fennel and butter beans, served with a splash of Godello white wine for some classy hydration. The salmon is so tender it practically melts in your mouth, while the fennel struts in with its delicate sweetness, and the butter beans act like the creamy sidekick that everyone needs. Together, they throw a dinner party that even your taste buds will RSVP to. And let’s be honest, the Godello wine is here to ensure that all this culinary magic doesn’t go down without a refreshing sip or two—because no good meal should ever happen without a little cheer! Ingredients: - 4 salmon fillets (about 120 grams/ 4 ounces each) - skin or or removed - 1 large fennel bulb, cut into quarts - 1 can (15 ounces) butter beans (or white), drained and rinsed - 1 tablespoons olive oil - 1 tablespoons butter - 1/4 cup low-sodium vegetable broth + 2 Tbsp. dry white wine (or all vegetable broth) - Salt and pepper to taste - 1 Tbsp. Herbs de Provence or Italian herbs - Fresh dill or parsley for garnish (optional) Instructions: Start by heating a large non-stick skillet over medium heat. Add olive oil, and once it’s hot and shimmering (but not smoking), place the fish fillets in the pan. Cook for about two minutes, then carefully flip the fillets and cook for an additional two minutes on the other side. Once done, transfer the fish to a small plate and keep warm. Next, add the butter and the fennel pieces to the skillet and season with salt and pepper. Sauté the fennel, stirring occasionally, until it becomes caramelized and tender, which will take around five minutes. After that, add the broth, and / or wine and the herbs . Mix until combined and the liquid begins to simmer. Then, add the beans, tossing everything together before reducing the heat to low. Return the fish to the skillet, positioning the fillets on top of the fennel and bean mixture. Cover the pan and let it simmer on low for about eight minutes. When you’re ready to serve, plate the dish with the fish fillet resting over the fennel and bean mixture, and sprinkle with the chopped fennel fronds. Happy sipping and savouring!

👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. Echoes of the Alps: A Symphony of the Essence of Alto Adige Alto Adige, located in the picturesque northeastern region of Italy, has a rich and complex history shaped by its strategic position at the crossroads of the Alps. The region has witnessed early human settlements, Roman rule, and centuries of governance under the Tyrolean County, the Holy Roman Empire, and the Habsburgs of the Austro-Hungarian Empire. Known as Südtirol (South Tyrol) in German, the name "Alto Adige" was coined in 1810 by Napoleon for administrative purposes, reflecting the area’s layered past. Following World War I, Italy took control of the area from the Austrians, leading to some awkward Italian classes for the locals. Ultimately, the region has attained autonomous province status, highlighting the resilience and strength of its German-speaking majority within the vibrant and unique area of Trentino-Alto Adige. Alto Adige is regarded as one of Italy's most stunning regions, thanks to the majestic Dolomite Alps which feature dramatic peaks, alpine meadows, and beautiful lakes. You can hike, ski, and mountain bike your way through this stunning region—but good luck trying to figure out if you're craving risotto or schnitzel! It's like a cultural tug-of-war, with castles photobombing your vineyard selfies. Speaking of vineyards, Alto Adige is renowned for its exceptional wines, crafted from grapes that thrive in the region's unique climate, making each sip a true taste of the local terroir. Grape Varieties Our selected wine for this article is Lagrein , a native grape variety that produces some of my favorite Italian red wines. This indigenous grape, alongside Schiava, originates from the charming town of Bolzano, the capital of Trentino-Alto Adige, where vineyards thrive in a stunning landscape characterized by diverse soil types and microclimates. The vines are cultivated at varying elevations, ranging from 200 to 1,000 meters above sea level, benefiting from the region's 300 sunny days each year. In addition to Lagrein and Schiava, the region also produces several international grape varieties, including white grapes such as Pinot Grigio, Gewürztraminer, Chardonnay, and Pinot Blanc, as well as red grapes like Cabernet Sauvignon and Merlot. Cantina Terlano Producer Website Cantina Terlano, or Kellerei Terlan in German, is a remarkable winegrowers' cooperative owned by around 143 local growers who passionately cultivate approximately 190 hectares of vineyard, also qualified for a DOC designation of origin. Since its founding in 1893, it has earned a stellar reputation as one of Italy's premier producers of exquisite, long-lasting white wines. Located in the charming village of Terlano, just north of Bolzano, its vineyards thrive on steep slopes between 250 and 900 meters above sea level. The unique red porphyry soils, rich in minerals and quartz, coupled with a climate of warm days and cool nights, create a distinctive terroir. This combination delivers wines with remarkable minerality and freshness, along with exceptional aging potential. Their fascinating historical archive, or vinotheque, proudly showcases bottles from as far back as 1955. Approximately 70% of their production features exquisite white wines, with a special emphasis on Pinot Bianco, Chardonnay, and Sauvignon Blanc, the remaining 30% are red varieties, showcasing Lagrein and Pinot Noir. Cantina Terlano Lagrein | Alto Adige DOC | 2021 This wine is part of the winery's "Tradition" line, celebrating the rich heritage of Alto Adige's traditional grape varieties. The abundant sunshine in the valley allows the 100% Lagrein grapes to reach full maturity, resulting in a wine that is both powerful and elegantly refined. With a vibrant and expressive character that reflects its unique terroir, this Lagrein offers a delightful journey for the senses. On the palate, it reveals a juicy and harmonious blend of flavors, featuring intense aromas of dried cranberries and morello cherries. These fruit notes are elevated by floral nuances of lilac, adding complexity to each sip. The subtle undertones of chocolate weave through the profile, enriching the tasting experience and leaving a lasting impression. This wine is truly a celebration of its origin, crafted for those who appreciate the finer nuances of a remarkable vintage. Food Pairing Lagrein is a wonderfully versatile wine that pairs beautifully with a range of foods! For a delightful and uncomplicated option, consider assembling a charcuterie and cheese board featuring products from Alto Adige. One standout selection is Speck , which is readily available in many Italian grocery stores throughout North America. Speck Speck Alto Adige PGI (Protected Geographical Indication) European Union seal of quality ensures the product is made in the South Tyrol region using traditional, specific methods. It is made from carefully chosen pork leg, which is deboned and trimmed with precision. It's seasoned with a harmonious blend of spices that often includes salt, pepper, juniper berries, and bay leaves. After being cured and gently cold-smoked, Speck ages for months in the refreshing mountain air, allowing its exceptional flavour to develop. My Hungarian palate leans more toward enjoying Speck than Prosciutto di Parma or Jamón Ibérico. Although all three are made from the hind legs of pigs, they are like siblings who have taken different paths in life. Speck is the rebellious one, gaining a smoky flavor from its unique background that blends Northern European smoking techniques with Mediterranean air-curing,  highlighting the rich culinary heritage of Alto Adige . In contrast, Prosciutto and Jamón Ibérico are the refined scholars, relying on air-curing and thriving in the warm, dry climates of their Mediterranean homelands. Growing up, my father was known as the family ham artist, and during winter, he always had one hanging in our pantry, resembling a sort of meat chandelier. I remember as a kid looking longingly at the shiny, machine-made hams in the grocery store, dreaming of their mass-produced perfection while eyeing the rustic 'handmade' ham we had at home. Little did I know that the handmade ham was the true culinary hero all along, much like the Alpine Speck. Speck form Recla | Alto Adige PGI, a family-owned company producing Speck since 1620. The producer's website also suggests these simple pairings: "A good combination with beef olives with creamed potatoes, or braised haunch of venison with red cabbage; also with hard cheeses like mature Parmesan." Speck Wrapped Pork Tenderloin with Red Wine Reduction Serves: 4 | Prep: 10 minutes | Cook: 30 minutes Pork Tenderloin Ingredients: 8- 10 slices of Speck ham, long enough to wrap around the pork 1 1/2 times 1 lb / 500g pork tenderloin Salt and pepper 1 tbsp olive oil Instructions: Preheat the oven to 200°C (390°F) or 180°C (fan). Lay the slices of ham vertically on a cutting board, slightly overlapping them. Ensure you have enough slices to wrap the pork tenderloin completely. Season the room temperature pork tenderloin generously with salt and pepper. Tuck the thin end of the fillet under to create a uniform thickness from end to end. In an oven-proof skillet, heat the olive oil over high heat. Sear the pork tenderloin on all sides until it is nicely browned. (Don't worry about cooking it through, as it will finish cooking in the oven.) Once browned, remove the pork from the skillet and let it cool enough to handle. To wrap the pork, place it at the end of the arranged ham strips closest to you. Use a long knife to lift the ham under the pork and roll it tightly, ensuring the ham wraps around the fillet. Finish with the seam side down. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature of the pork reaches 65°C (149°F). At the 20-minute mark, baste the pork with the pan juices to keep it moist. Remove the skillet from the oven and let the pork rest for 5 minutes. Baste once more just before serving. To serve, slice the pork into thick pieces and enjoy with the Red Wine Reduction. Serve with mash potatoes or grilled vegetables. Red Wine Reduction Serves: 4 | Prep: 5 minutes | Cook: 20 minutes Ingredients: 1/2 cup dry red wine 1/2 cup balsamic vinegar 1 tablespoon butter 1 tablespoon brown sugar, packed or honey pinch of salt and pepper Instructions: To make the red wine reduction, whisk together wine, balsamic vinegar, brown sugar, and salt in a small saucepan. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Stir frequently to prevent the vinegar and wine from burning. Simmer until the sauce is reduced by half or reaches your desired thickness, usually about 15 to 20 minutes. Keep in mind that the glaze will continue to thicken as it cools. Happy sipping and savouring!

👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. Magic in a Bottle: The Old Tradition of Tokaji Wines If I were forced to choose my last meal, well, it would be a rillette or pâté, preferably foie gras, but a good country pâté would suffice! And, of course, what could pair better with that final meal than an expensive late-harvest wine, its sweetness and complexity unfolding like a beautiful final chapter as I sit beneath the gallows, savouring each poignant moment. And since I have close ties to the area, a Tokaji would be just perfect! While I am certainly not a witch, and the above scenario is very unlikely, it's interesting to note that Tokaj, renowned for its unparalleled wines, also has a rich tapestry of folklore that celebrates its status as a legendary home for witches - of course, all this in the dark middle ages! Nowadays, you’ll rather find some incredibly talented women winemakers in Tokaj, and their skills can truly feel like sorcery! If you’re looking to expand your palate, consider trying Tokaji. It’s an excellent choice, especially if you're a fan of sweet wines like French Sauternes or German and Canadian Ice Wines. These exceptional dessert wines are equally delightfull paired with blue cheeses and pâtés. Both Tokaji and Sauternes are renowned sweet wines made from grapes affected by the Botrytis cinerea fungus, the "noble rot". In contrast, Ice Wine is unique in that it's made from grapes that have naturally frozen on the vine. When comparing the two "noble rot" wines, the Hungarian Tokaji stands out for its rich, complex flavors and vibrant acidity, while Sauternes from Bordeaux is known for its creamy texture and sophisticated sweetness. The Many Styles of Tokaji Grape varieties of the Tokaj wine region or Tokaj - Hegyalja in Hungarian, are Furmint, Hárslevelű, and Muscat Blanc à Petits Grains grapes. In the Tokaji lineup , the star of the show is definitely the famous Tokaji Aszú , a delectable sweet wine made from uniquely shrivelled grapes affected by "noble rot." The sweetness level of the wine is traditionally indicated by the number of "puttonyos." A puttony is a large basket, approximately 25 kg, used to measure the amount of aszú berries added to a gönc cask, which has a capacity of 136 liters. The greater the number of puttony , the sweeter and more expensive the wine becomes. Szamorodni brings its own magic, available in both dry (száraz) and sweet (édes) styles made from a combination of ripe and shriveled grapes. This full-bodied, complex white wine boasts a balanced profile with flavors that can include dried figs, apricots, honey, and spices. Szamorodni is generally more affordable than Tokaji Aszú, as its production is less labor-intensive. Although it is made from a blend of grapes - some of which may exhibit "noble rot" (botrytis) - it does not follow the specific and highly selective "puttonyos" system used for Aszú wines. Eszencia  is created from the free-run juice that drips naturally from vats filled with individually hand-selected, botrytized  aszú  berries. Unlike other Tokaji wines like Aszú, no base wine is added to dilute its intensity. it ferments for years due to its extremely high sugar content. The outcome? A low-alcohol, honey-like treat that's so decadent, it’s often served by the spoonful. Why settle for a glass when you can indulge in dessert with a spoon? But the excitement doesn’t stop there! Modern Tokaj produces stunning dry wines, often highlighting the fabulous Furmint grape, along with delightful sparkling wines crafted using traditional methods. One hidden gem I adore is the  Fordítás  - it's flavourful and an amazing value! I have to admit, I was late to the Fordítás party. I stumbled upon it about 10 years ago when my father and some relatives, who live just across the Tisza River from Tokaj, decided to drag my family to a traditional wine cave with temperatures soaring over 40°C. So, the last thing I wanted was a syrupy-sweet wine! Then my relatives casually dropped the name Fordítás, which literally means "turned over." At first, I was baffled, picturing them discussing some intricate knitting technique. But when they finally poured the wine, I’m pretty sure the angels sang! Fordítás is crafted by pouring new wine or must over the lees of previously pressed aszú grapes, then pressing it again. This process uncovers additional layers of flavour and sweetness, making the wine uniquely enjoyable. Credit: Zsirai Pinceszet Zsirai Winery's Fordítás Producer Website Zsirai Winery's Fordítás embodies this approach: it is sweet, has a low alcohol content of 10%, yet possesses enough acidity to quench your thirst and delight your taste buds. This family-owned winery is run by sisters Petra and Kata, along with their mother. Located in the town of Mád in the Tokaj region, the family also owns vineyards in Villány and Somló, covering a total of approximately 15 hectares. Fordítás is aged for 14 months in 220-liter Hungarian barrels, which enhances its complexity, texture, and flavors derived from the oak. Hungarian oak, known for its tight grain, adds structure, spice, and a balanced maturation. This aging period allows for significant flavour development, introducing tertiary aromas and creating a more structured mouthfeel compared to wines that undergo shorter aging processes. Let's raise a glass and say "Egészségedre!" (cheers in Hungarian). With that spirit, let's prepare some duck rillette! Duck Rillette with Caramelized Shallots Servings: 10 | Preparation: 30 minutes | Cooking: 2 hours | Refrigeration: 2-3 hours Course: Appetizer, Snack With their creamy, spreadable texture and the rich flavor that comes from slow-cooking duck meat in its own fat, they surpass regular pâté in both taste and satisfaction. This savory delight is crafted from just four simple ingredients: duck meat, duck fat, salt, and pepper. The French typically make rillettes from pork or duck or goose or rabbit. Consider this is like a fancier, old-school take on your regular canned meat - just a lot more spreadable and way tastier! Caramelized shallots have a sweet and savory flavor. They are prepared by slowly cooking sliced shallots in oil and butter over low heat until they become tender and golden brown. Serve with sourdough bread and enjoy the authentic, bold flavours! Duck Rillette Ingredients: 4 duck legs 1/4 cup brandy (such as Armagnac, Cognac ) or dry white wine or dry vermouth 400 ml (approximately 1.5 cups) duck fat 4 cloves of garlic salt and ground black pepper to taste 3 sprigs fresh thyme or other aromatics Instructions: Preheat the oven to 165°C /325°F. In an oven-proof skillet, heat 2 tablespoons of duck fat over medium heat. Add the duck legs and cook for 2 to 3 minutes on each side until they are browned. Pour in the liquor and cook for an additional 1 to 2 minutes, allowing the liquid to evaporate completely. Next, add the remaining duck fat, garlic, and aromatics. Season with salt and pepper to taste. Add half a cup of water. Bring the mixture to a boil, then transfer it to the preheated oven and cook for 2 hours. Once the cooking time is up, and when the meat is falling off the bone, turn off the heat and let the duck legs cool. When it is cool, pull off the skin and discard or cut it into the spread, then shred the meat and place in a large bowl. Add 2 tbsp of the duck fat you have left in the pan to the rillettes and beat together with a stout wooden spoon until the liquid is incorporated. Keep adding duck fat until the mixture becomes creamy. Do this little by little Check the seasoning, if needed add more salt and pepper. Transfer the rillettes to an airtight container . Top with about 1/4 inch of duck fat. Cover with a lid and r efrigerate for 2 to 3 hours. You can enjoy your rillettes for at least two months! If you make sure there are no air pockets and it's nicely covered in fat, they can last for up to six months. Caramelized Shallots Servings: 10 | Preparation: 15 minutes | Cooking: 20-40 minutes Ingredients: 10-12 large shallots, thinly sliced 3 tbsp olive oil 2 tbsp unsalted butter 2 tbsp light muscovado sugar (or brown sugar) 1 cup red wine vinegar Kosher salt and freshly ground black pepper, to taste  Instructions: Preheat your oven to 200°C /400°F. Peel the shallots, removing their outer skins. Slice the shallots in half or into quarters, depending on their size; this will allow them to caramelize beautifully during roasting. Arrange the sliced shallots in an ovenproof dish, ensuring they are spread out evenly for optimal cooking. Drizzle olive oil and rich balsamic vinegar over the shallots, add butter, then toss them gently to coat each piece in the mixture. Place the dish in the preheated oven and let the shallots roast for 20 to 40 minutes. The roasting time will depend on the size of the shallots and the depth of the dish, allowing them to develop a mouthwatering, golden-brown colour and a tender, melting texture. Happy sipping and savouring!

Liquor : Digestif 👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. In 1997, I truly grasped the meaning of the saying, All roads lead to Rome , when my younger sister and I decided to exchange our Hungarian Christmas traditions for a dose of holiday magic in the captivating Italian capital. Just a night-time train ride away from Switzerland, where we were both living at the time, we embarked on this adventure. As an art history and archaeology student, I was particularly excited to immerse myself in Rome's wealth of artistic treasures. To be honest, I may have gotten a bit carried away with the cultural experiences during our few days there, so much so that by the third day, my sister teared up by the banks of the Tiber! It turns out that the overwhelming beauty of the sights and sensations can turn a sister into a very emotional tourist. On Christmas Eve, we found ourselves in a corner store where we decided to buy a large bottle of Amaretto liqueur. After all, as the saying goes, when in Rome, do as the Romans do , so why not embrace our inner Italian? Given our limited understanding of Italian culture at the time, it seemed like a fantastic idea, especially after days filled with exploration and a cocktail of homesickness and fatigue. Plus, let's be honest, we had become quite the magnets for Italian boys. Picture us as a slightly less glamorous version of Swedish actress Anita Ekberg, being pursued by Marcello Mastroianni while splashing around in the Trevi Fountain. Every glance from a charming local felt like a nod to our own version of La Dolce Vita ! In retrospect, it all makes perfect sense, especially after discovering through genetic testing that we have significant Scandinavian ancestry as well! As we started sipping the Amaretto right there on the street, I felt like I had crossed the Rubicon and reached a point of no return. To put it mildly, I overindulged and ended up quite intoxicated . I don't remember much from the rest of that evening, but for the next decade, I couldn't even stand the smell of Amaretto, Amaretto cookies, or Amaretto ice cream, well, you get the picture. Nonetheless, I realized: Rome wasn’t built in a day , and neither is my tolerance for this lovely almond liqueur. Now, I can enjoy it again, in moderation, of course, because we all know how that story ends! Amaretto is a wonderfully versatile drink that can be enjoyed in many whimsical ways. With its sweet, almond-kissed flavour, it feels like dessert in a glass and offers comforting solace amidst the chaos of the world. While some may liken sipping it to fiddling while Rome burns , I, personally, find that a bit dramatic, though, to be fair, if Rome  is  burning, it’s probably because someone tried to flambé something after three glasses. Instead, Amaretto provides a delightful distraction from life’s turmoil, a soothing reminder that sometimes all we can do is clink our glasses and vibe politely through the apocalypse. So please, pass the Amaretto. I intend to savor each delicious sip while everything around me simmers down. Cheers! liquor or liqueur Just to clarify, "liquor" is a general term that refers to distilled alcoholic beverages such as vodka, rum, and whiskey. In contrast, "liqueur" is a specific type of liquor that is sweetened and flavored with various ingredients, including fruits, herbs, or spices; an example of this is Amaretto liqueur. Therefore, all liqueurs are liquors, but not all liquors are liqueurs. Amaretto - A Sweet Delight with a Nutty Twist This sweet Italian liqueur is like a cozy hug in a glass, with its delightful almond flavour that makes it perfect for sipping solo or jazzing up your favourite cocktails and desserts. Now, before you start imagining orchards of almond trees, let me spill the beans: many brands craft their amaretto from apricot pits, peach stones, or other stone fruit kernels. Yes, it's a nutty little riddle wrapped in a sweet package! The name "amaretto" is actually the Italian diminutive of "amaro," which means "bitter." It's a playful reference to the mild bitter notes that run alongside the sweetness. Popular Brands of Amaretto There are hundreds of Amaretto brands made only in Italy, each with its own unique flavour and history. Disaronno Originale : The superstar of the amaretto world, known for its sweet, nutty goodness and hints of marzipan, vanilla, and a zesty whisper of citrus. Plus, that square bottle? Hard to miss! Lazzaroni : This brand has been around since 1851, and boy, do they know what they’re doing! They infuse their liqueur with famous amaretti cookies, giving it a unique baked almond flavour. Gozio Amaretto : Coming from the Distillerie Franciacorta, this gem is as international as a globetrotting foodie, made with bitter almonds sourced from four continents. Luxardo : A family-owned brand that mixes essential oils from cherries, peaches, and apricot pits with top-notch almonds for a well-balanced flavour explosion. Classic Amaretto Cocktails Amaretto liqueur beautifully complements a variety of ingredients. These delightful beverages are perfect for any occasion, whether you're enjoying a cozy night in or hosting a vibrant gathering with friends. Amaretto Sour : The sweet and sour superstar! This cocktail blends amaretto with lemon juice. Modern twists might throw in some bourbon for extra oomph and a dash of egg white for frothiness, topped with a cherry and orange slice. Godfather : With just amaretto and Scotch or bourbon, this drink is simple but packs a punch. It’s the kind of drink that makes you feel like a film noir character. French Connection : This smooth sip brings together equal parts amaretto and cognac. It's like a French kiss for your taste buds! Toasted Almond : For those who prefer dessert in a glass, mix amaretto, coffee liqueur, and cream. It’s a dreamy concoction that tastes like a creamy dessert you can drink! How to Drink Amaretto? Whether you're sipping it solo or mixing it up with a creative cocktail, adding it to your coffee or desserts, Amaretto is here to sweeten your day, one nutty sip at a time! Neat or on the Rocks: Smooth enough to sip, pour it straight into your glass or over ice as a smooth after-dinner treat. It's like a little party for your taste buds! In Coffee: Take your morning brew up a notch by adding a shot of amaretto. It’s the almond-infused pick-me-up you didn't know you needed. In Desserts Amaretto is the fairy godmother of desserts. One splash, and suddenly tiramisu dances, ice cream sings, and freshly whipped cream becomes positively operatic. Amaretto Madeleines For this recipe, I've decided to make madeleines, inspired by the iconic scene in Marcel Proust's novel,  À la recherche du temps perdu  (In Search of Lost Time), where the adult narrator tastes a madeleine dipped in tea, and this seemingly simple act evokes a rush of long-forgotten childhood memories. This charming concept of involuntary memory truly resonates with me. Each time I sip Amaretto, it whisks me back to those carpe diem days I spent with my  sorella in Rome, reminding me to embrace the beauty of those fleeting moments. We are making 24 madeleines in total using two 12-Madeleine mould pans. Ingredients 3/4 cup / 100 grams flour (unbleached, all-purpose) 1/4 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1/3 cup / 65 grams sugar 1/2 cup / 110 grams unsalted butter, melted and cooled to room temperature 1/4 cup / 60 ml Amaretto liquor Optional Add-on: dried cherries, finely chopped Instructions If you are using dried cherries, soak them in the Amaretto for at least 10-20 minutes. In a bowl, combine the flour, baking powder, and salt. Set this mixture aside. In a separate bowl, use an electric mixer to beat the eggs, sugar and the Amaretto (make sure to strain it if you're using soaked cherries) for about 5 minutes or until the mixture forms a ribbon when you lift the beater. If you soaked those cherries, this is the perfect moment to fold them in! Gently fold in the dry ingredients with a whisk, followed by the butter in the same manner. Cover the mixture and refrigerate for at least 30 minutes. Preheat the oven to 200 °C (400 °F), positioning the rack in the middle. Grease and flour a two madeleine pans, then set it aside. Fill each cavity of the pan three-quarters full with batter. Typically, you can fit the two trays together in a standard oven. If not, bake them one after the other for 8 to 10 minutes, or until the madeleines are lightly golden brown. Once baked, remove them from the pan and let them cool completely on a wire rack. Serve with powdered sugar, if desired. Happy sipping and savouring!

White Wine  | Sicily, Italy 👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. Pantelleria, this tiny rock in the Mediterranean, a little volcanic speck drifting between Sicily and Africa, isn’t like any wine region you’ve ever met. If I were a perfumer, I’d be frantically jotting notes, trying to capture whatever strange, beautiful thing is going on there: something floral, a bit spicy, a bit salty, a bit ancient. It’s hard to pin down, and honestly, it doesn’t want to be. The wines don’t just taste of the island, they pulse with it. Pantelleria, technically part of Sicily, is closer to Tunisia than to mainland Italy, shaped by wind, scorched by sun, and caressed by sea air.   The locals grow Zibibbo by training the vines low to the ground, sheltered in hand-dug hollows like tiny grape craters to protect them from the island’s famously dramatic gusts, a centuries-old practice so profound UNESCO took one look and said, “That’s culture.” And so it was. Let’s be honest: this grape was born dramatic and with ambitions. Despite wind, heat, volcanic soil, and centuries of change, Zibibbo persists. It adapts. It glows up. It becomes both sweet and dry, ancient and modern, nerdy and glamorous. It’s proof that great things (mostly grapes though) can thrive in tough conditions. Pantelleria’s wines embody contradiction. They are ancient and modern, sweet and savory, floral and mineral. They carry history, hardship, sunlight, and the kind of unapologetic fragrance that could make even the wind stop and listen. …and - totally irrelevant, but important to me - they’re my favourite whites. So yes, if I were a perfumer, I’d be scribbling furiously in the margins of my notebook, chasing Pantelleria’s secrets before they evaporate into Mediterranean mist. Until then, I’ll keep a glass nearby and inhale slowly. Because sometimes wine isn’t just wine. Sometimes, it’s poetry you can drink. Sicilian perfume, coastal cooking, and one very charming grape Zibibbo , a sun-loving member of the Muscat family that first appeared in ancient Egypt’s city of Alexandria - hence its other name, Muscat of Alexandria . From there, it drifted across the Mediterranean like a fragrant traveler, settling everywhere from Spain to the Aegean islands of Greece, and even farther out in South Africa, Australia, and Chile (hola, pisco!). But it truly found its spiritual home in Sicily and its islands, where it soaks up sunlight with the confidence of a grape convinced it invented the concept. Zibibbo is that southern Italian cousin who doesn’t just walk into a room. He arrives in a soft cloud of flowers, sunshine, and effortless Sicilian swagger: vibrant, expressive, and gloriously extra. It smells like orange blossoms, honey drizzled over a sunbeam, and the gentle promise that everything is probably going to be okay. Take a sip, and suddenly you’re certain a tiny sun god is winking at you from inside the bottle. Scientifically speaking (yes, we’re going there-adjust your nerd glasses), this grape is loaded with terpenes : aromatic compounds responsible for all those flowers, fruit, and the general scent of joy. But you absolutely don’t need a chemistry degree to appreciate any of that. Just sip, smile, and - if you’re anything like me - find yourself inspired to write an entire blog post about it. If you do want to dive a little deeper into the world of aromatic wines, I’ve put together more fragrant geekery right here! Take a sip of a DRY Zibibbo and it tastes like someone juiced the sunrise. You’re hit with orange blossom, a salty breeze, and maybe the ghost of a lemon orchard drifting by for dramatic effect. These wines are floral, citrusy, sometimes a little saline, and always ready to convince you that you should move to Sicily and become a mysterious local with excellent sandals. Crisp, fragrant, salty like sea air and seductive gossip, each sip whispers: “Quit your job. Buy a boat. Become the local legend who sells sunset watercolours to German tourists.” But, plot twist, Zibibbo can be SWEET , and produces sweet Passito di Pantelleria , a dessert wine so rich and golden, a sun-dried grapes concentrate into brilliant notes of honey, candied citrus,  honeyed citrus, candied apricot, and caramelized daydreams, and Mediterranean herbs, perfect for pairing with pastries… or emotional revelations. It tastes like someone melted a sunset and bottled it. Food pairing Dry Zibibbo (aromatic, floral, citrusy, slightly salty) “Let’s eat seafood by the sea and pretend we live here.” Best with: Seafood : grilled prawns, calamari, branzino, sardines Citrusy dishes : lemon chicken, preserved-lemon couscous, citrus salads Herb-forward plates: mint, basil, fennel, parsley, anything that smells like an herb garden Soft cheeses : fresh goat cheese, ricotta with honey + cracked pepper, fior di latte Light Sicilian classics : caponata, pasta con le sarde, swordfish with capers, arancine with citrus or herb fillings Salads & veggie dishes : grilled zucchini, fennel salad, green beans with almonds Salty things : olives, anchovies, bottarga. (Zibibbo LOVES salt.) Why it works: The wine’s florals + citrus + salinity make it behave like a very charming squeeze of lemon you can drink. Sweet / Passito di Pantelleria (honeyed, apricot, caramelized fruit) This one is dessert royalty. Best with: Stone-fruit desserts : apricot tart, peach cobbler, nectarine galette Chocolate with orange : dark chocolate + citrus is its soulmate Blue cheeses : Gorgonzola dolce is the power couple pairing Vanilla gelato : boring until this wine shows up Honey-based desserts : baklava, ricotta & honey, Sicilian cannoli Nutty things : almond cake, pistachio biscotti, hazelnut tart Why it works: It’s like pairing sunshine with dessert. Everything becomes more golden, more fragrant. The Winemaker: Donnafugata Donnafugata crafts some of Sicily’s most celebrated wines, with Ben Ryé Passito di Pantelleria standing as one of Italy’s most awarded sweet wines. The estate’s portfolio also includes icons such as Mille e una Notte and Fragore, each earning top international acclaim and strengthening the winery’s reputation for excellence. For five generations the Rallo family has devoted itself to producing artisanal, sustainable, small-lot wines that reflect Sicily’s most distinctive terroirs. Today, siblings Antonio and José continue the family’s commitment, bringing elegant, expressive Italian wines to enthusiasts around the world. The name Donnafugata  originates from Il Gattopardo (The Leopard) and the story of Queen Maria Carolina, who once sought refuge in the very area where the vineyards now stand—a tale echoed in the winery’s iconic windswept female logo. This spirit also lives in Gabriella Rallo ,  one of Sicily’s first women winemakers , whose pioneering vision inspired artist Stefano Vitale . For more than 30 years, his imaginative, feminine, and vividly Sicilian labels have captured the soul of each wine and shaped Donnafugata’s unmistakable identity. Donnafugata Winery Lighea by Donnafugata  is true to its roots—an aromatic Zibibbo from Pantelleria, crafted through heroic viticulture  on this volcanic island. The vines are grown low in wind-sheltered hollows, a centuries-old practice recognized by UNESCO. The result is a deeply Mediterranean white wine with notes of orange blossom, citrus, and minerality. Antonio and José Rallo emphasize that Lighea reflects both the extreme nature of Pantelleria and the winery’s long-standing sustainability vision. The 2023 label has also been refreshed, now featuring a sunrise-lit interpretation of its iconic mermaid by artist Stefano Vitale. The Recipe On Pantelleria, flavours aren’t simply ingredients — they’re characters. They carry stories of wind-carved cliffs, volcanic soil, and sun that refuses to be subtle. And when three of the island’s native treasures meet in a single dish, well… culinary magic happens. Why Sole? Sole is a delicate, quietly elegant fish — refined without ever demanding attention. Its tender flakes carry a subtle sweetness and clean, understated flavour, making it an ideal canvas for the sun-drenched intensity of Pantelleria’s ingredients. Its gentle neutrality lets the wine, the capers, and the island’s bright, saline notes shine. Sole also swims in the waters around Pantelleria, in the Strait of Sicily, and, pragmatically, it’s a far more accessible choice in Canada than swordfish. Why Capers? Capers from Pantelleria are legendary. These small green gems absorb the salty wind and volcanic soil of the island, creating a flavor that is salty, citrusy, slightly floral, and surprisingly strong for their size. When you add them to fish, they cut through the richness like a clever comment at a dinner party. And in my family, capers aren’t a garnish—they’re a lifestyle. We eat them the way other people eat candy. Why Zibibbo? See all the above! Its citrus blossom perfume and Mediterranean herbal notes brighten and lift the entire dish. Pair it in the glass, splash it in the pan — or ideally, both. It’s like seasoning with sunshine. The Flavour Trinity Together, Zibibbo, sole, and capers form a perfect triangle of delicacy salinity aromatic lift. The wine lifts the fish, the capers brighten the edges, and suddenly your palate is on holiday somewhere warm and sunlit, unhurried, and blessed with charmingly unreliable cell service. Sole Piccata alla Pantelleria Serves 4 | Prep time: 15 min | Cooking time: 20 minutes An Italian-style sole with capers and lemon is essentially a sunny, Sicilian-spirited riff on sole piccata : a lightly floured, pan-seared fillet swirled in lemon-butter and capers. It takes all of 20 minutes and somehow still tastes like it had a glamorous afternoon to prepare. It also calls to mind its French cousin, the beloved sole meunière (immortalised by Julia Child for North American audiences), one of my favourite bistro classics. Unlike the caper-bright Italian approach, the French version is all about buttery simplicity — no capers in sight — but the family resemblance is unmistakable. Ideally, of course, it’s served whole and then magically transformed by an expert waiter who debones it tableside with the grace of a seasoned magician. By the time those delicate fillets land on your plate, you can’t help but sigh… ahh! Ingredients: The Fish 4 sole fillets (about 115 g / 4 oz each) 60 g / 1/2 cup all-purpose flour 6 g / 1 teaspoon salt 1 g / 1/2 teaspoon black pepper 30 ml / 2 tbsp extra-virgin olive oil The Sauce 90 g / 6 tbsp unsalted butter, divided 2 medium garlic cloves, minced  120 ml / 1/2 cup dry white wine or chicken stock 30 g / 4 tbsp capers, drained and rinsed Juice of 1/2 lemons 4 tbsp fresh Italian parsley, chopped Instructions: Prep the fish: Pat the sole fillets dry. In a shallow dish, mix the flour with the salt and pepper. Lightly dredge each fillet in the seasoned flour, shaking off any excess. Sear the sol: Heat the olive oil and 30 g / 2 tablespoons of the butter in a large skillet over medium heat. When the butter is just starting to foam, add the fillets in a single layer (cook in batches if needed). Cook for 2–3 minutes per side, until lightly golden and just cooked through.Transfer to a plate and tent loosely with foil. Make the sauce: In the same skillet, reduce the heat slightly and add the minced garlic. Sauté for 30 seconds until fragrant but not browned. Pour in the wine (or stock), scraping up any browned bits from the pan. Let it simmer for 1–2 minutes, until slightly reduced. Stir in the capers, lemon juice, and the remaining about 60 g/ 4 tablespoons of butter. Swirl the pan or stir gently until the butter melts and the sauce becomes glossy and smooth. Finish + serve: Return the sole to the skillet briefly to warm through, spooning sauce over the top. Sprinkle with chopped parsley. Plate with flair: Serve immediately with extra lemon wedges. What to Serve With It? Couscous! Yes, absolutely. The best couscous I’ve had outside a North African restaurant (and aside from the magic in my friend D.’s kitchen) was in Sicily. The tiny semolina grains are steamed over fragrant broth — simple, coastal, unforgettable. Couscous is a true Sicilian star, especially in Trapani, where cùscusu reigns. Brought centuries ago by North African Berbers, it settled into the island’s culinary soul and became something uniquely Sicilian. Instead of the hearty, meat-forward versions of the Maghreb, the Trapanese version luxuriates in a rich fish broth scented with saffron, cinnamon, almonds, and bay leaves. It’s the perfect partner for this dish: light, aromatic, and ready to catch every last drop of that lemony, caper-studded sauce. Plus, obviously: more Zibibbo and your favourite fish-loving audience! Quick 5-Minute Couscous OK, look… maybe don’t show this to your North African friends. Not because it’s bad , but because they’ll take one look at this 5-minute, bowl-and-kettle shortcut and immediately start drafting a formal letter of concern. They spend hours steaming couscous the proper, majestic way - layer by layer, cloud by cloud - in those beautiful couscoussières we absolutely do not have in our non–Mediterranean kitchens. Meanwhile we’re over here going, “Hmm. Kettle? Yes. Plastic wrap? Also yes. Good enough.” This isn’t the ceremonial, deeply layered, auntie-approved couscous tradition. It’s the weeknight, no-time, please-don’t-judge-me version. But hey, it’s still fluffy, delicious, and perfect with your lemony sole. And sometimes that’s exactly what dinner needs to be. Ingredients 1 cup instant couscous 1 cup boiling water or vegetable/chicken broth 1 tbsp olive oil or butter Salt and pepper, to taste Instructions Bring the water or broth to a boil. (Broth adds extra flavor.) Place the dry couscous in a heatproof bowl. Pour the boiling liquid over the couscous, give it one quick stir, and cover the bowl tightly with a lid or plastic wrap. Let it sit undisturbed for 5–10 minutes, until all the liquid is absorbed. Fluff with a fork to separate the grains. Stir in the olive oil or butter, then season with salt and pepper to taste. Variations & Flavour Add-Ins Fresh herbs & brightness: Mix in chopped parsley, mint, or cilantro. Add lemon zest or a squeeze of lemon juice for freshness. Nuts & fruit: Try toasted slivered almonds, pine nuts, or golden raisins à la marocaine Mangia e bevi bene!

👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. Cooking, I adore. Baking, however… baking is an entirely different universe, one ruled by precision, patience, and the occasional existential crisis. I visit it only when absolutely necessary. My comfort zone is a small arsenal of simple, loyal desserts that never rise too high or ask too much (well… except zserbó , which I’ve somehow perfected and may one day reveal like a family secret). Yes, I’ve attempted the mythical three-tier cake. I survived. It was gorgeous, it was delicious, and after three days of whisking, layering, and bargaining with the universe, I emerged victorious, vowing never again. So instead, I now turn—happily, proudly—to one of the most glorious, indulgent, and blissfully easy creations I know: Swiss Meringues with Gruyère Double Cream and Berries . I just finished writing about the dairy enchantments of Gruyère , this storybook Swiss town in the canton of Fribourg, and this dessert feels like its natural continuation of the story. This iconic pairing brings together two regional specialties: crisp, airy, billowy meringues  and the luxuriously thick, famously smooth and velvety double cream Gruyère-style with about 50% fat, giving the dessert its unmistakable richness. The contrast of crunchy meringue and silky cream creates a balance that’s both indulgent and refined. Sure, you could say it’s a bit like Pavlova (hi, Aussies) or a distant cousin of Eton Mess (lovely, very British, bless ’em). But let’s be honest: this dessert is so Swiss it practically yodels. It doesn’t float around pretending to be a pavlova cloud or dress itself up like a messy English trifle. No—this one shows up with Alpine confidence, wearing a metaphorical cowbell and carrying enough double cream to silence any comparison. And here’s the kicker: the Swiss version has been around for a couple of centuries. Long before anyone was whipping up pavlovas or smashing berries into charming chaos, Switzerland was already perfecting the crisp-shell, soft-center meringue and ladling on cream like it was a national duty. Because at the end of the day, you’re not eating “cream and meringue.”You’re eating SWISS cream and meringue , and that changes everything. Often served on its own, the dessert can also be brightened with fresh berries, a drizzle of honey, or a few chocolate shavings. And the best part? You can summon this masterpiece in mere minutes, even as your guests linger over their last bites of dinner. Crème de Gruyère (Gruyère Double Cream) The Swiss don’t skimp when it comes to cream - and honestly, thank goodness they don’t. So what is it? It’s just gloriously thick, outrageously rich double cream that locals treasure like edible gold. It forms naturally when the milk for Gruyère AOP cheese is left alone and the cream ascends to the top like it’s the chosen one. All the lovely Fribourg mountain-pasture aromas come along for the ride. (Okay, so apparently this post is also about cheese — because, well, you can take the girl out of Switzerland, but you can’t take the cheese out of the girl …Wait. That came out wrong, didn’t it?) Gruyère Double Cream, Fromagerie du Chateau Fat content: Swiss double cream legally needs at least 45% fat, but Gruyère Double Cream says, “No no, let me go even harder,” and sits around 50%. Compared to North American creams (usually around 35%), it’s basically the heavyweight champion. Availability: Crème de Gruyère is a regional diva, amazing, but rarely leaving its home canton. In Canada: Finding true double cream is a quest worthy of a fantasy novel. A few specialty shops might carry something close, but standard heavy cream is the more common understudy. If you want to level it up and get closer to true Swiss decadence, here are a few tricks: • Add butter to whipping cream: Melt a little unsalted butter and whisk it into your 35% cream. This gives it a richer, “I’m pretending to be Swiss” vibe. • Choose whipping cream without stabilizers: If you’re making clotted cream or any fancy dairy magic, look for 35% whipping cream without added gums or stabilizers. Your results will be smoother, thicker, and less emotionally chaotic. • Explore Quebec dairy like a treasure hunt: Some Quebec specialty creams and crème fraîche options get surprisingly close to Crème de Gruyère. They won’t yodel for you, but texturally they’re pretty impressive. Swiss Meringues I call these Swiss meringues not just because I’m fond of the country, after living there for a decade and tasting all kinds of delicious, not-just-cheese things, but because Meiringen in the canton of Bern, has a claim to fame of its own. The village, near the dramatic Reichenbach Falls (the setting of Sherlock Holmes and Professor Moriarty’s legendary final showdown), also proudly insists it’s the birthplace of the very first meringue. Of course, meringue’s origins are a historical free-for-all—there’s even a version starring Napoleon for no apparent reason. My favourite, though, is the tale of a certain Gasparini, the Italian chef in Meiringen who supposedly whipped up leftover egg whites and sugar, thought “why not,” and named his creation after the town. Some say this happened in the 1600s, others in 1720; accuracy is… optional. Since no one can agree, I’m officially pledging allegiance to the Meiringen origin story. I mean, the town does hold the world record for the longest meringue, a very serious and extremely important achievement! And honestly, if you’re even mildly into meringues, Meiringen deserves a spot on your bucket list. It wasn’t on mine, but somehow I ended up there anyway. Today, Meiringen dishes out its legendary sugar clouds at places like the Frutal Tea Room and pretty much any pastry shop within a five-minute stroll. The official Tourist Center - strategically parked right by the train station so you can’t possibly miss it - will happily supply you with all the vital intel on local attractions, including the town’s gloriously over-the-top connection to Sherlock Holmes. Yes, you can absolutely spend an afternoon eating meringues and following in the footsteps of a fictional detective. Switzerland is magical like that. So! Go wild and make a batch at home if you’re feeling heroic or be sensible and just grab some from the grocery store. The nest-shaped ones are ideal: sturdy, cute, and structurally prepared for irresponsible amounts of cream. Swiss Meringues with Gruyère Double Cream and Berries Serves 4 | Preparation: 20 min | Baking:  1½–2 hours These crisp, light confections made from whipped egg whites and sugar are very köstlich, délicieux, delizioso,  and delizius - proudly meeting Switzerland’s four-language ( German, French, Italian, and Romansh) labeling standards! Ingredients 4 egg whites 1 cup / 200 g caster sugar Pinch of salt Preparation Preheat the oven to 100°C /210°F. Whisk egg whites with a pinch of salt until stiff. Gradually add sugar until the mixture is smooth and glossy. Pipe or spoon small meringues onto a parchment-lined baking sheet. Bake 1½–2 hours, until completely dry and crisp. Let cool. Assemble the dessert with the Gruyère double cream Place a few meringues on a plate. Top with a generous spoonful of double cream - 1 cup/ 250 ml for 4 persons. Add fruit or honey if desired. Wine pairings - Finally! Pairing wine with Swiss meringues, Gruyère double cream, and fresh berries is basically a license to be extra. The meringues are sweet enough to make your teeth tingle, the cream is rich enough to make you question all your life choices, and the berries add that little “I tried” moment of freshness. Life is short, so why not pour something decadent alongside it? A glass of bubbly Champagne to cut through the richness, a late-harvest wine to echo the sweetness, to make the whole thing feel like a tiny, glorious celebration. Sugar, cream, berries… wine. Repeat. Happiness guaranteed. Dessert wines (late-harvest style) Elementary, my dear Watson! Sweet and golden, like sunshine on the mountain, these wines match the meringue without overwhelming it. A touch of acidity keeps the richness in check. Think of Sauternes, Late-harvest Rieslings, Ice Wines and... my recommendation: Sweet Tokaji wine s ( Aszú, Sweet Szamorodni, Fordítás) - Pardon my Hungarian! See more on Tokaji Wines here. Champagne or sparkling wines Watson: "Champagne, Mrs. Hudson?" Mrs. Hudson: "Of course, in the circumstances."  The bubbles are refreshing and lively, cutting through the cream with ease, like a brisk Alpine breeze. Champagne (Brut): A dry Champagne with its lively bubbles and toasted notes can enhance the flavours of the Gruyère and bring a touch of elegance to the pairing. Prosecco (Sweeter Style) or Asti and ... my (well, technically my husband’s… our family’s Bubble King) recommendation: Crémant d’Alsace/de Loire/du Jura and all other French crémants. For the record—and because it’s often asked: Crémant offers Champagne-style bubbles at a much friendlier price. It’s made using the same traditional method and delivers comparable quality, just in a more accessible way. The distinctions are straightforward: Crémant can be produced in eight different French regions, it requires a shorter minimum lees aging, and it doesn’t carry the legally protected prestige of the Champagne name. 🥂 Happy sipping and savouring!

👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. The Bold Elegance of Nero d'Avola Nero d'Avola is a versatile, full-bodied red wine grape and is considered Sicily's most important indigenous red variety. Its style can vary from a lighter, fruit-forward expression to a more powerful, dark fruit-driven one, depending on the winemaking process. Whether you're in the mood for a lively party or a cozy night in, this grape has you covered. Dive into the delicious drama of Nero d'Avola and let your taste buds be entertained! Known for its sweet tannins, dark fruit flavors, and medium to high acidity. Depending on the style, Nero d'Avola can exhibit aromas of black cherry, plum, blackberry, and raspberry. Some wines may also have savoury notes of liquorice, tobacco, coffee, and spice. Brrr! The flavour profile of Nero d'Avola makes it an excellent match for a variety of foods: Meat : It pairs well with grilled or roasted meats, hearty stews, lamb, and duck. Pizza and Pasta : Nero d'Avola is known as a great "pizza wine" and pairs wonderfully with rich, creamy tomato sauces, meat ragu pasta dishes, or a meat-lover's pizza. Vegetarian Dishes : For vegetarian options, it complements black lentils, shiitake mushrooms, or eggplant parmigiana. Cheese : Choose sharp, aged cheeses that can stand up to the bold flavours of the wine. Let’s discuss the wine we’ve chosen: Mazzei Zisola Sicilia Noto Rosso DOC, 2020 Producer Website I’ve discovered a Nero d'Avola that achieves that elusive "perfect balance" without straining your wallet—who doesn’t appreciate a great wine that’s budget-friendly? While there are cheaper and more expensive options available, you can enjoy something that is comfortably priced in the mid-range. It’s a win-win! Established in 2003 in the picturesque Noto region of Sicily, the Zisola winery is a proud endeavor of the Mazzei family, who have a rich heritage in Tuscan winemaking. This winery embodies the family's passion for quality, showcasing the unique terroir of Sicily through its carefully crafted wines. Zisola is meticulously crafted from traditional "Alberello" (bushy) vines that thrive in the breathtaking landscape near Noto, an area celebrated for its extraordinary beauty - you can read my post about Noto here . The wine benefits from the proximity of the sparkling sea and the mineral-rich limestone soil, which work together to beautifully balance the natural exuberance of the Nero d'Avola grape with a vibrant freshness. This elegantly structured wine reveals a captivating bouquet of ripe forest fruits, intertwined with the zesty essence of sunny orange peel. The result is a complex and harmonious flavour profile that lingers on the palate, providing a long and satisfying finish. The bright ruby red wine is celebrated for its balanced, fruit-forward flavour profile and elegant structure. Expect prominent notes of ripe dark fruits such as black cherry, plum, and berries. This vintage also reveal complex hints of numerous flowers and fresh herbs, including sage and Sicilian rosemary, complement the plummy fruit and lead to a savory long and layered finish. It is light, smooth, and tannic. The wine is aged for 10 months in small French oak barrels, with some of the barrels being new. Pairing choice The Mazzei Zisola Sicilia Noto Rosso DOC 2020 is like the perfect wingman for Eggplant Parmigiana—it knows just how to accentuate the flavors without stealing the spotlight. With its rich, savory notes and a balanced acidity, it dances beautifully with the tomato, cheese, and eggplant like they’re at a well-choreographed Sicilian t arantella dance p arty. This wine doesn’t just cut through the richness of the parmigiana; it practically slices it a new one! And with soft tannins and a medium body, it cozies up to the creamy cheese and earthy eggplant like their old friends sharing stories over a glass of good wine. Cheers to a delightful pairing! Eggplant Parmigiana Servings: 4 | Preparation: 30 minutes | Cooking: 1 hours Course: Appetizer, Main, Vegetarian Parmigiana di Melanzane, or  Eggplant Parmigiana, or as I like to call it, "Eggplant's glorious Renaissance," is the crown jewel of Italian comfort food! It's like a pasta-less vegetarian lasagna! Picture delightful layers of fried or health-conscious roasted eggplant, harmonizing with a luscious tomato sauce, melting mozzarella, and exquisite Parmigiano-Reggiano cheese. It’s like a warm Italian family gathering, where everyone is welcomed with open arms, and joyful plates guarantee no one departs hungry! Now, let’s dive into the origin drama that would put any soap opera to shame. Campania, Sicily, and Emilia-Romagna are in a heated debate over who gets to claim this cheesy masterpiece. Naples might have thrown the first party with a published recipe way back in 1837, but many believe the name comes from the Sicilian word "parmiciana," which sums up the dish's layered look and its ability to inspire a passionate love (or at least a temporary obsession) with eggplants! So, every bite of this dish is like biting into a slice of Italian history - it’s a cheesy, tomato-saucy hug for your taste buds! To truly elevate your Sicilian (idc, I claim it for Sicily) Eggplant Parmigiana, enjoy it with a delightful Sicilian red like Nero d'Avola, which beautifully enhances its rich flavours. For a refreshing twist, consider a crisp high-acidity white such as Etna Bianco or Vermentino, or even a lively Prosecco. Cheers to a wonderful dining experience! Ingredients: 1 kg eggplant – about 4, sliced lengthways 8mm (1/4")-thick slices with skin on 2 tbsp coarse salt 3-4 tbsp olive oil for brushing 700 ml tomato puree, 100% tomato, no flavourings 2 tbsp extra virgin olive oil 1 small onion , finely diced 3 garlic cloves, finely minced 1 tbsp fresh basil ,  finely chopped 3/4 tsp salt 1/4 tsp black pepper 250 g mozzarella, shredded 100 g Parmigiano Reggiano, finely grated Instructions: Preheat the oven to 180°C /350°F. Prepare the Eggplants: Wash and slice the eggplants, then place them in a bowl with a little coarse salt. Allow the eggplants to rest for a while so that some of their moisture can drain. Afterward, remove them from the bowl and shake off any excess salt. Fry/Grill the Eggplants: Start by heating some olive or avocado oil in a frying pan. When it’s nice and hot, fry the eggplants until they’re wonderfully golden and crispy. For a healthier twist, try grilling them outdoors or indoors, or bake the eggplants on a baking sheet with a drizzle of olive oil. Make the Tomato Sauce : In a saucepan, combine some oil and minced garlic and onion. Heat until the garlic becomes fragrant, then add tomato puree, salt and pepper. Cook the sauce for 10 minutes, then stir in fresh basil and continue to cook for another 5 minutes. Assemble the Dish : Cut the mozzarella cheese into small cubes and pat them dry with paper towels to remove excess moisture. Layer the Ingredients : Coat the bottom of a baking dish with a layer of tomato sauce. Add a layer of the fried eggplants, followed by more tomato sauce. Sprinkle a generous amount of grated Parmesan cheese on top, then add the mozzarella cubes. Repeat this layering process until all ingredients are used, finishing with a layer of tomato sauce and cheese. Bake : Bake the eggplant parmigiana for about 30 minutes in the preheated oven, or until it is golden brown on top. Serve : Remove the eggplant parmigiana from the oven and allow it to cool for a few minutes before slicing and serving. Variations and Tips : - You can use a pre-made perfect tomato sauce if you prefer. - I often make a Mornay sauce , which is essentially a béchamel sauce with cheese, and I add this between the layers and on top of the dish to make it even more unctuous. - Adding fresh basil leaves between each layer can enhance the flavor. - Be cautious with the salt, as the eggplant will already be salted at the beginning. Storage : The eggplant parmigiana will keep in the refrigerator for up to two days. You can also freeze it either raw or cooked. Happy sipping and savouring!

Liquor : Digestif / Cocktails | Isère, France | Website 👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. La Chartreuse: The Queen of Liqueurs, A Heritage of Flavour and Craftsmanship Many people associate "Chartreuse" with a vibrant and lively green, reminiscent of fresh spring leaves and lush forests. This beautiful color is inspired by a remarkable liqueur of the same name, which draws its origins from the majestic Chartreuse Mountains in southeastern France. Crafted with love by the dedicated Chartreux monks (also known as Carthusians) in their historic distillery, this exquisite liqueur is located in the Isère region, just a short 25 kilometres from the city of Grenoble, where my family happened to enjoy eight wonderful months. Monastère de la Grande Chartreuse, Saint-Pierre-de-Chartreuse, France | Sip & Savour You are stepping into a medieval mystery steeped in history as you discover Chartreuse, a fascinating liqueur with a recipe cherished for over 400 years. This unique blend comprises 130 different ingredients, and its closely guarded formula is known only to two friars at the Monastery of the Grande Chartreuse. The recipe is recorded in a 17th-century manuscript, kept in a secret safe accessible only to the superior of the Carthusian order. Le Granier en Chartreuse (Entremont-le-Vieux) | Sip & Savour Inside the Grande Chartreuse Monastery, an impressive 24 tons of hand-selected herbs, plants, and flowers are carefully dried, crushed, and blended in their Herb Room, guaranteeing a perfect mixture every time. This artisanal process culminates in the exquisite blends being transported to the distillery. In 2018, the distillery found its new home at the Aiguenoire Distillery in Entre-deux-Guiers, nestled deep within the stunning Chartreuse massif, after many years of production in Voiron. There, the herbs undergo a careful maceration in alcohol and are distilled using state-of-the-art stainless-steel stills. The resulting liqueur then gets to enjoy a nurturing aging process in French and Hungarian oak casks. After a few years of aging, the monks taste the liqueur to decide when it’s just right for bottling, putting their expertise to use with careful consideration. Half of the plants used in this liqueur come from the Alpine region. Some of the notable plants include: juniper berries, vulnéraire , centaury, citrus rind, cinnamon , mace , lemon balm , dried hyssop flower tops, peppermint , thyme , costmary , arnica , genepi , angelica roots, olive leaves, centella asiatica, ginkgo biloba, safforn, and fennel seeds , and that yellow chartreuse is similar to above, adding cardamom seeds and socctrine aloes . Cellar tours at the Caves de la Chartreuse in Voiron For those interested in this captivating story, the Caves de la Chartreuse in Voiron offers delightful cellar tours that reflect the monastic origins of Chartreuse. A major highlight of the visit is the opportunity to see the world's largest liqueur cellar, featuring massive oak vats that are used for aging the spirits. While the main distillation and aging operations have moved to a new facility nearby, the historic cellars and a special "single cask" aging process are still maintained at the Voiron site. Visitors of legal drinking age will find even more delight, as the tour concludes with a complimentary tasting! You can also stop by the on-site cocktail bar to sample different varieties and unique cocktails. The well-stocked gift shop offers a wide range of Chartreuse products, including exclusive bottles like the Foudre 147, which can only be purchased there. Costs of tour around 12 euros/person,  approximatively 1h15 long. Types of Chartreuses Chartreuse originally boasted an impressive alcohol content of 69%, and it was primarily viewed as a medicinal beverage. Over time, it gained popularity among locals as an effective digestive aid. In 1784, a monk made adjustments to the recipe, sweetening it and lowering its alcohol content. Today, the distillery produces a variety of Chartreuse offerings, including Vert/Green Chartreuse, Jaune/Yellow Chartreuse, Elixir, Special Cuvées, and Exceptional Cuvées. - Green Chartreuse (Vert) : This version has a strong herbal flavour and an alcohol content of 55°. "A powerful herbaceous, peppery nose, a fresh palate with minty notes, pine sap and citrus fruits. Bittersweet tea at the end of the mouth prolongs the tasting." - Yellow Chartreuse (Jaune) : A sweeter and milder variant (43°) that features "A fresh and spicy nose. A soft structure. Scents of turmeric, citrus and anise. Floral notes extend the tasting." - L'Élixir végétal de la Grande-Chartreuse : This is made according to the original recipe from 1605, with an alcohol content of 69°. It can be consumed as a grog, in infusions, or on a piece of sugar. It is sold in small, wooden-covered bottles. - Special Cuvées: Representing more recent vintages, these blended liqueurs crafted from Jaune and Verte Chartreuse, providing discerning aficionados with an even broader spectrum of tantalizing scents and flavors to explore. - V.E.P. ( à Vieillissement Exceptionnellement Prolongé ): The talented brothers expertly craft a remarkable cuvée that undergoes an extended aging process in carefully selected oak barrels. This meticulous method imparts a rich complexity and depth of flavor that sets it apart. Available in both the vibrant Yellow and the lush Green varieties, each option presents its own unique tasting experience. If you ever get the chance to savor this exquisite cuvée, don't hesitate—it's an extraordinary journey for the palate! Just keep in mind that this exceptional quality comes at a premium price. What's the best way to enjoy it? Locals love it straight, chilled, but room temperature is also delightful. In a tulip glass or a Cognac glass; just be cautious with ice cubes as they can disrupt the liqueur's structure. This liqueur is increasingly prominent in creative cocktails worldwide and is a favorite among pastry chefs in Voiron and the Isère region of France, who skillfully incorporate it into their delectable desserts. Enjoy its versatility! Chartreuse Tiramisù SERVINGS 9 | Preparation: 25 minutes, plus 4 to 24 hours' chilling Indulge in this creamy, decadent tiramisu recipe that effortlessly combines rich coffee with the unique herbal notes of Chartreuse liquor-soaked ladyfingers. The layers of velvety mascarpone create a luscious texture that melts in your mouth, while a generous dusting of rich cocoa powder on top adds a delightful contrast. This irresistible dessert is guaranteed to be a captivating conversation starter at your dinner table, so take a moment to brush up on the fascinating history of Chartreuse! The addition of this distinctive liquor enhances the classic Italian dessert, infusing it with an extraordinary depth of flavour that is sure to impress your guests. Ingredients 1 package (24) Lady Fingers (Savoiardi) 4 large egg yolks , cold 1/4 cups / 60 ml heavy whipping cream 16 ounce / 450 g mascarpone cheese at room temperature 1/3 cup / 65 g granulated sugar 1 teaspoon / 5 ml vanilla extract 1 cup / 240 ml brewed cold espresso 1/3 cup / 80 ml green or yellow Chartreuse Cocoa powder for dusting the top (about 2 tablespoons) You’ll need an 8×8-inch / 20x20 cm (or similar-sized) pan. Instructions Add whipping cream to a mixing bowl and beat on medium speed with electric mixers or a stand mixer. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Beat in the eggs one by one. Gently fold in the mascarpone cheese until thoroughly combined. Set the mixture aside. In a shallow bowl, combine coffee and the Chartreuse liqueur. Quickly dip the ladyfingers in the coffee, ensuring they are just moistened without soaking, and lay them in a single layer at the bottom of the pan. Spread half of the mascarpone mixture evenly over the ladyfingers. Add another layer of dipped ladyfingers and then smooth the remaining mascarpone cream over the top. Generously dust cocoa powder over the top using a fine mesh strainer for an even distribution. Refrigerate for at least 3-4 hours or overnight before serving to allow the flavors to meld. Notes: Make-Ahead Instructions: tiramisù tastes even better when prepared in advance, allowing the flavors to develop. It can be stored in the refrigerator for 2 to 3 days. Notes: I often get the question, "Do I really need to use mascarpone for tiramisù?" And my answer is a mix of yes and no! Traditionally, tiramisu uses this special Italian dairy, which brings a lusciously light texture and a subtle flavor that elevates the dish. As many of you may know, tiramisù is a modern dessert and it hails from northern Italy and made its debut in the 1960s. Its charming name translates to "pick me up," perfectly capturing its essence with invigorating ingredients like coffee, mascarpone, eggs, and ladyfingers—simply perfect for a little boost after a long day! Now, while I cherish the authentic mascarpone, I’m all for flexibility in the kitchen! Sometimes, I swap it out for full-fat cream cheese. It’s a fantastic option that’s more accessible and budget-friendly! Just keep in mind, it creates a denser texture, so I recommend folding in some more whipped cream for that delightful fluffiness we all love. Enjoy your Tiramisù Adventure! Happy sipping and savouring!

👩‍🍳 — Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting. A bold fruit-driven Grande Reserva from Portugal Portugal is a true gem in the wine world, boasting 14 diverse wine regions, each bursting with unique character! The Douro Valley is the dramatic lead, serving up rich Port wines that can captivate anyone's taste buds. Vinho Verde is the bubbly sidekick, always fresh and ready to keep the party going. Then we have Dão, the elegant one who knows just the right pairings for dinner. And let’s not forget Madeira, the fortified wine that’s basically the “life of the party” at every gathering! To top it all off, the dynamic Alentejo region amplifies the excitement, showcasing the wonders of Portugal’s captivating wine landscape! Alentejo The Alentejo is a historic wine region in southern Portugal, known for its enjoyable red blends and fragrant whites. With a winemaking history of over 2,000 years, some producers still use ancient Roman techniques and traditional clay amphorae called talhas. Once famous for cork production, Alentejo has gained recognition as a leading producer of exceptional wines since the 1980s, making it a fantastic destination for wine lovers. Gran Reserva Comparing Portuguese and Spanish "Gran Reserva": Where Ageism is a positive thing! Let's discuss "Gran Reserva," which I like to think of as the wine equivalent of a retirement home. It's where everyone lounges around, waiting to age gracefully. However, the rules can be quite different between our Spanish and Portuguese friends! In Spain, specifically in Rioja, a "Gran Reserva" wine must adhere to strict regulations. It must be aged for a total of 60 months — that’s five years — with at least 24 months spent in oak barrels. On the other hand, in Portugal, "Grande Reserva" signifies exceptional quality and often higher alcohol levels, allowing for more flexibility in aging. These differences in wine regulations highlight the rich traditions of both countries. Reynolds Grande Reserva 2012 Producer Website This Reynolds Grande Reserva an exquisite Portuguese red wine from the sun-drenched Alentejo region, crafted by the dedicated Reynolds Wine Growers , a family-run winery with roots dating back to 1820. Figueira de Cima is an estate of 200 hectares that enjoys the site climate of the Serra de São Mamede. We were excited to uncork the 2012 vintage! Timing is everything when it comes to wine. At 13 years old, the wine is entering or is already in its prime drinking window. It’s like a rebellious teenager, full of life and attitude. The wine captivated our palate right from the first sip, showcasing a remarkable balance between its rich, bold flavours and a refreshing acidity. Its intensity lingers, inviting you to explore the complex layers of fruit and subtle hints of spice that unfold with each taste. It invites you into a world where dark fruits like plum and blackberry delightfully dance on your palate. With a personality that is both dry and expressive, it presents itself in a medium to full-bodied style, showcasing hints of black pepper and a touch of spice and chocolate - ideal for those who appreciate a bit of drama in their glass! Sure, we could have let it age a little longer (even for another decade or more to enjoy earthy notes, tertiary flavours), but we decided to dive into its brilliance as we want a more fruit-forward experience. Decant for at least an hour to allow the wine to fully open up and express. Blend of 40% Alicante Bouschet, 40% Cabernet Sauvignon and 20% Syrah Aromas: Dark fruits such as blackberry and plum, with hints of black pepper, vanilla, and green coffee beans. Palate: Soft, rounded, and fresh, with a nice, persistent finish. It is described as having a deep pomegranate colour and a dry, medium-bodied profile with smooth tannins. Certification: Vegan Texture: The wine has a good structure with high, soft tannins and medium to high acidity. It is described as elegant and well-balanced. Finish: The wine offers a long, lingering finish with notes of black pepper, chocolate, and oak. Aging: Grapes are fermented separately in French oak vats for a long period. After blending, the wine is bottled and aged at the estate for several years before release. Food pairing: Appetizers with strong, intense flavours Red meat dishes, especially baked or stewed Game meat Cod dishes Buttery cheeses, such as Serra da Estrela ( traditional Portuguese sheep's milk cheese) or semi-soft cheeses like Camembert, Brie or Reblochon from France Dark chocolate with 75% or more cocoa content (the real deal—anything less simply won't do!) Pairing choice - Lion's Mane Mushrooms and Pork Belly I am definitely a mushroom enthusiast. I sneak them into everything: my omelette, my bone broth, and yes, even my afternoon mushroom coffee! I even worked some magic on my husband, who once claimed he didn’t like mushrooms. Growing up, my grandparents lived in the mountains of Northern Hungary, and as fall rolled around, we would gear up for our legendary mushroom hunts in the forest. It felt like we were on a treasure hunt, but instead of gold, we were collecting the most bizarre and quirky wild mushrooms imaginable - who knew fungi could be such characters? We always had our findings carefully examined by the village mushroom expert, who kept us safe from any poisonous surprises.  As a kid, I was more intrigued by the hunt for mushrooms than by the actual mushrooms themselves, especially since some can taste like they’ve been dipped in pure bitterness!  These days, I’m still on the mushroom hunt, but my adventures usually take place in supermarkets. I find Asian grocers to be great, and I occasionally visit the farmers' market, hoping to discover something unique. I’ve recently stumbled upon the fascinating world of  Lion's Mane mushrooms ! True to their name, these extraordinary fungi boast long, shaggy, white spines that resemble the majestic mane of a lion. They are known by several other delightful names, such as bearded tooth fungus, hedgehog fungus, and pom-pom mushroom, each reflecting their unique appearance. Typically found from late summer through fall, their seasonal appearance can vary depending on your geographic location. I’m incredibly excited to incorporate these mushrooms into a variety of dishes! Not only do they offer a rich, earthy flavor that enhances any meal, but they are also packed with numerous health benefits. Miso-glazed pork belly and lion's mane mushrooms Course: Main Servings: 4 Preparation: 20 minutes | Marinate: 2 hours | Cooking: 2.5 hours The Reynolds Grande Reserva 2012 is an exceptional wine that brings remarkable depth and delightful fruit character, making it a perfect match for miso-glazed pork belly, tender lion's mane mushrooms, and flavourful braised red cabbage. The umami-rich, savoury elements of the dish harmonize beautifully with the wine’s earthy undertones and vibrant fruit notes, creating a rich tapestry of flavours that dances on the palate. Its smooth texture and refreshing acidity elegantly cut through the richness of the pork, while the wine's intricate profile holds its own against the bold flavors of the meal, achieving a wonderful balance that elevates the entire dining experience. When enjoyed together, the braised red cabbage serves as a unifying element, as the wine’s earthy and fruity nuances beautifully enhance the savoury-sweet character of the cabbage. This combination promises an enchanting culinary experience that is sure to leave a lasting impression! Ingredients: For the Miso-Glazed Pork Belly: 450g / 1 lb pork belly* 1/4 cup white miso paste 2 tbsp soy sauce 2 tbsp sake (or rice wine) 2 tbsp mirin (or honey) 1 tbsp brown sugar 1 tsp sesame oil * Your choice: keeping the skin intact for added texture or removing it for a tender, melt-in-your-mouth experience. For the Lion's Mane Mushrooms: 225g / 8 oz lion's mane mushrooms, cleaned and torn into bite-sized pieces 1 tbsp olive oil 1 tbsp butter 2 cloves garlic, minced Salt and pepper to taste For the Braised Red Cabbage: 1 small head of red cabbage, thinly sliced 1 medium onion, thinly sliced 1/4 cup apple cider vinegar 2 tbsp sugar 1/2 cup apple juice or water Salt and pepper to taste 1 tbsp olive oil Instructions Prepare the Pork Belly: In a bowl, mix the miso paste, soy sauce, sake, mirin, brown sugar, and sesame oil until well combined. Coat the pork belly thoroughly in the miso mixture. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight. Cook the Pork Belly: Preheat the oven to 150°C / 300°F. Place the marinated pork belly in a baking dish and cover with a lid or foil. Bake for about 2 hours, until tender. - Once done, increase the oven temperature to 230°C / 450°F and remove the lid/foil. Roast for an additional 15-20 minutes, until the top is caramelized and crispy. Remove from the oven and let it rest. Prepare the Braised Red Cabbage: In a large skillet, heat olive oil over medium heat. Add the sliced onion and sauté until soft. Add the red cabbage, apple cider vinegar, sugar, apple juice (or water), salt, and pepper. Stir to combine. Cover and simmer for 20-25 minutes until the cabbage is tender, stirring occasionally. Sauté the Lion's Mane Mushrooms: In a skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the lion's mane mushrooms, season with salt and pepper, and cook for 5-7 minutes until golden brown and tender. Remove from heat. Assemble the Dish: Serve the pork belly with sautéed lion's mane mushrooms and a side of braised red cabbage. Garnish with fresh parsley or chives if desired. Happy sipping and savouring!