Winey and Cheesy are taking all the credit for this idea; a wine tasting at your favorite romantic restaurant. We will have to admit, it’s a great concept! Our first, of many, wine tastings took place today and was an instant hit! Winey, Cheesy and the rest of the staff here at L’Auberge Provencale are delighted that our guest forged on though the snow, ice and slush to visit us on a perfect, sunny, Sunday afternoon. With rolling hills and distant mountains covered dressed in snow, it’s the perfect backdrop for a day surrounded by good friends, delicious delicacies and to sample the finest of Burgundy’s. Please stay tuned for our next tasting in March!
Posts Tagged ‘virginia’
THE THIRTEEN TRADITIONAL
DESSERTS OF PROVENCE
In an old custom that has its origins in the farming region of France and dates back a couple of centuries, families served a different dessert on each of the twelve nights of Christmas. The 13 desserts harken back to market days when farmers would buy and sell produce that always included a bakers dozen instead of twelve.
During the holidays, this tradition is part of the custom of L’Auberge Provençale. We offer these desserts in our sitting room to all of our guests, whether in the afternoon, or after a sumptuous holiday feast.
The desserts included fresh and dried fruits, nuts, cakes, and confections. In Provence, most of the ingredients were locally grown and plentiful.
Raisins, dry figs, almonds, walnuts, hazelnuts, pears, apples, plums, Orliettes (lemon and orange with orange blossom water fried pastry), Fougasse (poppy seed and lemon Brioche), Nougat Blanc et Noir, Calissons D’Aix (Almond Paste with Pistachios) and 12th night Cake make up all 12 of them.
All should be served with Buche de Noel. Although the rich and extravagant Buche de Noël was not probably added to the custom, until late in the 19th century.
Winey and Cheesy are pretty excited about getting these desserts going. However, the first step. is making the Vin D’Orange that will go with these desserts. As it takes about a month to prepare, they figure they better get started. Cheesy loves to share this job with all his wine lovers, and we love to share the following recipe with you. Give it a try, and bring a splash of Provence to your holiday season. We will be leaking a few other holiday recipes to our fans as well! The Shenandoah Valley will become the inn place to be for the holidays.
All should be served with Buche de Noel, in small bowls and platters around the centerpiece yule log.
1 Bitter or Seville Orange
1/2 Sweet Orange
1 quart of Rose or White Wine
5 TBSP Armagnac
1/2 Lb. Sugar
5 TBSP Sparkling Water
Use only the skins of the Oranges. Mix all ingredients together, place in a glass jar, cover and let stand in a cool dark place for 1 month. When ready, filter, chill and serve with the Thirteen Desserts of Provence.
With Thanksgiving over and Turkeys either pardoned or stuffed, Winey and Cheesey were suprised to see a new neighbor! From whence he came they do not know. To where he is going we do not know. But he certainly has made his presence known. An Emu? In White Post. We’ve had our bears, deer, rabbits and squirrels and even a wild Turkey or two…this is the first Emu! And beware Winey tells Cheesey, they can give you one swift kick! We all wonder what Bernadette and Maurice might have to say! Bed and Breakfast’s do attract the most interesting friends…
With the turning of every leaf, and a crisp breeze blowing by, we’re all starting to adjust to the cool autumn weather. Thoughts of warm days relaxing by the pool at Villa La Campagnette are a distant dream. Winey and Cheesey are getting used to the cold weather, with only a few minor complaints. Winey isn’t a fan of the cold weather and Cheesey is worried about field mice trying to work their way into the office. Lucky for him Maurice is standing, ok sitting… or more likely laying by, to come to our rescue.
With the pumpkin spice and apple cider scents filling the air, it’s hard for us to forget that the holidays are right around the bend. One of Winey and Cheesey’s favorite, of course, is Halloween. They say it’s because they get to spook the trick-or-treaters as they go skipping by. But we all know the real reason for their love of the haunted holiday; they have company out on the front lawn, jack-o-lanterns! They love the grinning faces, and spooky eyes, and did we ever deliver this year! Our Pastry Chef, Todd Owens, traded a 50 pound pumpkin (to be auctioned off for a children’s charity) for a massive pumpkin weighing almost 500lbs. Of course, to Todd’s dismay, a 500lb. pumpkin is not good enough for Winey and Cheesey. It needed to be carved as well! Lucky for all of us, Todd’s a good sport and he’s on the front porch right now, elbow deep in pumpkin shavings! Thanks Todd! Winey and Cheesey, along with the rest of us, can’t wait to see the final product! Until then, Todd’s requested we leave him alone, and Winey and Cheesey as far away as possible!!