Fruit jam cakes are one of the most loved pastries in the world. They are best to enjoy at breakfast or during snack time. Furthermore, they are easy to prepare. Here is a recipe presented to you by Delices and Gourmandises to help you prepare your own fruit jam cake.
The Delices and Gourmandises’ fruit jam cake recipe
Here are the ingredients you need to prepare a fruit jam cake for 4 people.
-50gr dry grapes
-100gr fruit jams
The preparation of this recipe takes approximately 20 minutes. First, cut the fruits into small pieces and marinate them in a bowl with the dry grapes and the rum. Preheat the mixture in a four (180°C) while you prepare the other ingredients.
Take the eggs and separate the yolks from the whites. Mix the yolk with the sugar. Then, mix the it with flour an add baking powder, butter, and the egg whites to the new mixture in order to prepare your dough. Take the fruit jams and the dry grapes out of the bowl and mix them all with your newly formed dough.
Do not forget to butter your baking pan before you pour the dough in it. After that, all you have to do is put your baking pan inside the four (210°C) for 10 minutes. Lower the temperature to 150°C for the remaining 35 minutes.
Order your fruit jam cakes at Delices and Gourmandises
You do not have time to prepare your own fruit jam cake? You do not feel confident about your baking skills? Or do you need cakes in order to celebrate a special occasion? You can use Delices and Gourmandises’ catalog to help you choose and order the products you want.
The origin of coq au vin dates back to when Julius Cesar was emperor. At that time in Gaul, wine signified wealth and coq symbolized both pride and feast. This recipe presented to you by Delices and Gourmandises will help you prepare this traditional and authentic French cuisine.
Coq au vin preparation by Delices and gourmandises
Coq meat is quite firm and because of that the meal needs quite some time to simmer before being served. It is better you choose at least a three year old rooster that weighs about 2,5kg. Make sure to cut the meat into small pieces and put them in a marinade for a few hours. You can even marinade it the night before so the meat would absorb the scent of the aromas you use. Delices and Gourmandises proposes a good quality wine be used for your sauce.
Put the marinated meat in a pot and pour three spoon of oil in it to give the meat a golden color. Add 250gr of shredded mushrooms, three peeled shallots, two mashed garlic cloves, and two sliced carrots to the preparation. Next, pour 50cl of veal sauce along with the wine before you put salt and pepper to the mixture. After that, fry 250gr of lardon in a pan before you ad it too your preparation 15min prior to the end of the cooking. Preparing this recipe should only take half an hour but you should consider 2h of cooking time in order to get a fondant and tasty meat. You can also add some orange or citrus zest into the mixture if you want to add more favors.
Prepare your coq au vin with a Tiberius blanc available at Delices and Gourmandises
The coq au vin recipe goes perfectly well with white wine. That is why Delices and Gourmandises proposes you use the Tiberius Blanc for your preparation. White flesh meat is a great pairing to Sauvignon, Viognier, Tiberius Blanc, and Ugni.
Small gingerbread cakes filled with orange marmalade, the nonettes à l’orange of Delices and Gourmandises will immediately seduce the little as the big children. If you have pie-maker skills, this is the recipe of these delicious pastries.
What you need:
First you have to mix several types of flour at equal quantities: wheat flour, whole wheat flour, fine wheat, rye flour. You should have 500g flour. You will also need:
– 500g honey
– 30g brown sugar
– 25cl semi-skimmed milk
– 1 teaspoon baking powder
– 1 teaspoon ginger powder
– ½ teaspoon cinnamon powder
– ½ teaspoon anise powder
– 2 pinches 4 spices
– 2 spoon orange blossom
– ½ teaspoon salt
– 1 big pot of orange marmalade
How to proceed?
Boil the milk and remove it from the heat. Add the honey and stir until it completely melts. Heat your oven at 150°C.
Put the flour, the sugar, the baking powder and all the spices in a big bowl and mix well. Then add the milk and the orange blossom and beat until you obtain homogeneous and smooth dough.
Pour the dough in the muffin molds at ¾. Then put a big spoon of marmalade upon it. Bake in the oven for about one hour and a half. When cooking, the dough will cover the marmalade.
How to taste your pastries?
Delices and Gourmandises recommends you to taste your muffins when they are completely chilled, the day after would be perfect. In fact the marmalade needs time to chill and is quite disgusting when eaten hot or lukewarm. Serve them with hot or cold beverages at tea-time or for breakfast. Those who have no skills in baking and pie-making can order their nonettes à l’orange on the site. Take advantage of the visit to discover all our products.
You like Bourgogne’s cuisine, and duck stew in red wine is one of your favorite dishes. Delices and Gourmandises is providing you the recipe of this tasty dish.
Ingredients for 6 servings
To prepare a delicious duck stew in red wine, you will need:
– 6 duck legs, if possible choose them fat
– 3 onions
– 3 carrots
– 1 bottle of red “Marquis d’Arlandes”
– a stalk of celery
– bouquet garni (thyme, bay leaves, rosemary)
– 150gr of cooked Paris mushrooms (optional)
– 2 tablespoons of duck or goose fat
– salt and pepper
How to prepare duck stew in red wine?
– In a bowl, let the duck legs soak with red wine, onions and sliced celery, sliced carrots and bouquet garni. Chill for at least 24h.
– The next day, drain the thighs and make them brown a few minutes in a pan without adding fat.
– Filter the marinade. Collect carrots, onions and celery then chop them finely.
– Heat the duck fat in a pan and fry the chopped vegetables.
– Add the duck legs and the marinade. Simmer over low heat for 2h.
– Add salt and pepper.
– Let the sauce reduces and add Paris mushrooms, cut into small pieces.
– Serve hot with boiled potatoes or pasta.
The “Marquis d’Arlandes”, known for its full-bodied taste and delicacy of its flavor, enhances the taste of this dish. You will find this red Côtes-du-Rhône on Delices and Gourmandises’ catalog.
This pineapple rum recipe presented by Delices and Gourmandises is a great idea to end a copious meal. It is mainly appreciated during the summer but could also be a healthy alternative to conclude heavy and lavish winter meals.
Recipe prepared Delices and gourmandises chefs
Here are the ingredients you will need to serve 4-6 people
– 1 big pineapple or 2 small pineapples
– 40gr or 60gr of sugar depending on the level of acidity of the fruit
– Maple syrup or honey (optional)
– 25g of butter and small amount of oil
Choose 1 big size pineapple or two small ones. If you decide to use a big one, you will not need the fibrous center of the fruit after you have peeled it. In order to do that, you will just need to cut your pineapple lengthwise into 4 parts. The center will have then a pavement look. Do not throw the center away because you can use it to prepare a perfumed syrup. If you shred the center of the pineapple, it could be used to soften hard meat. You can after that cut the four parts into small 2cm square dices.
If you intend to use two small pineapples, you can cut them directly into small dices when you are done peeling them.
Pour a tablespoon of oil into a pan and boil your butter inside. After that put your pineapple dices inside until they have a golden color.
Reduce the amount of heat and add sugar to your preparation and mix everything well with a spatula until you obtain a caramel texture.
Finish by flaming everything with a small glass of rum
Now, it is ready to be served. It tastes even better with vanilla or chocolate ice cream.
Other products available at Delices and Gourmandises
If you are constantly searching for pastries, candies and treats to enjoy with your friends and family, you will easily find what you are looking for through Delices and Gourmandises catalogue.
Delices and Gourmandises presents to you this easy to follow recipe to help you prepare your own Chocolate Pretzels.
About the recipe
For eight people, you will need:
– 275gr of flour
– 120gr of butter
– 60gr of powdered sugar
– 100gr f cocoa butter
– 1 egg
For the frosting:
– 175gr of icing sugar
– 250gr of chocolate
– 25gr of butter
– Preheat oven to 190°C
– Spread butter on your baking tray
– Beat the butter with an electrical whisk with sugar until you get a white mixture
– Add beaten eggs
– Add a little bit of water to the cocoa and pour it in the butter and sugar mixture
– Add flour slowly and whisk well until you obtain an homogenous texture
– Cool down the newly formed paste
– Make some pudding (10cm long and 6cm thick) with the paste
– Design pretzel forms from there by making a circle then by joining the halves inside one another
– Put pretzels on the baking tray. Make sure you have enough space between them since they will swell while being cooked
– Let inside the heated oven for 10mn
– Let the pretzels cool down completely
– Melt the chocolate in bowl by using a double boiler technique
– Melt also the butter and mix it with the chocolate and sugar. Make sure to stir the mixture well
– Put each pretzel in the newly formed mixture. Let them dry on a greaseproof paper.
– You can add some icing sugar after that.
You can order chocolate Pretzels at Delices and Gourmandises
You can enjoy chocolate pretzels anytime during the day. Delices and Gourmandises also has a catalogue for you to discover the other fine pastries available.
The shortbread cookies from Auvergne are made with “Bleu d’Auvergne”, a local cheese known for its spécific taste and aroma. You can order some of these delicious biscuits from Delices and Gourmandises or bake your own at home.
How to make the shortbread cookies from Auvergne?
Delices and Gourmandises offers you an easy to make recipe of these shortbread cookies. The ingredients you need are:
– 100gr of Bleu d’Auvergne
– 100gr flour
– 80gr salted butter
– 1 egg yolk
– 1 spoon milk
Mix the butter and the flour in a big bowl. You can add some salt if needed. Add the yolk and the milk. Slice the cheese in many small pieces and add them to the preparation. Work the dough for a while until it is homogeneous. Then roll it into a ball and wrap it in food film. Let it chill in the bottom of the fridge for about an hour.
Spread the batter until it has 1 or 1,5cm thickness. Cut it in the forms you want or use some press knife to have different forms. Place your pieces of dough on a baking sheet on which you lay a piece of parchment paper. Cook your cookies in the oven at 180°C for about 15/20 minutes until they have a beautiful gold color.
Order your biscuits and cakes at Delices and Gourmandises
If you do not have time for baking or for going shopping all you need for tea time or apéritif your next guests, find several types of biscuits and cakes on Delices and Gourmandises website. We offer a wide range of delicacies as chocolate, cakes, pastries and sweets, but also biscuits and cookies.
All the products we sell are carefully chosen with best bakers and confectioners in order to offer the best to the consumers. Your order will be delivered within 48h.
Dragées, nougats, caramels, pralines… are words that should remind you sweet childhood memories, and that can be used to cheer up the children. This is why Delices and Gourmandises proposes you a jump in the past to learn more about the sweets history.
The sweets, symbol of pleasure for centuries
The development of the sugar market in the XIVth century helps the sweets rising in society. At these times, the most known recipe is that of the spices served as dessert at the King’s courts. Among the most popular, there was ginger and almonds rolled in sugar and rapidly fried in hit oil to have a beautiful golden color. Later, the confectioner created the candied fruits, the dragées, the pralines and the nougats as we know them now.
In France, there are many regional specialties that have become symbols of traditional confectionery. Among the most famous ones we can mention the bêtise of Cambrai, the nougat from Montélimar, anise sweets from de Flavigny, the violet from Toulouse and the calisson d’Aix. Candy canes, caramels, ribbon candies that have marked French people childhood.
What are sweets and candies made with?
They are generally made with sugar, fruits aromas, starch and food colorings. Some recipes include jelly, milk (caramels), fruit juices (ribbon candies) and others include specific ingredients: fruit pulp, honey, liquor, flowers or flowers extracts (rose, acacia, violet, angelicas… are the most used).
If you want to try the French sweets and candies, Delices and Gourmandises offers a wide range of delicacies that come from the four corners of France. You will find ancient and nowadays candies as the sweets of Vosges aromatized with honey, acacia and liquorice), almond nougats, mint candies aromatized with raspberry, fruit pastes, etc. You can also try the cakes and pastries for your breakfast, tea times or snacks. And do not forget the chocolates.
Exposed to air, wine rapidly age. It would be such a pity to lose a great wine just because you did not know how to keep it. Delices and Gourmandises gives you a few tips for keeping the taste and the aroma of a wine which bottle have been opened.
The three biggest enemies of wine are: air, light and heat. That’s why bottles are generally kept in cellar and hermetically closed. In fact, when a bottle of wine is opened, its content is exposed, it exhales its aromas. Wine aromas are like alcohol; they are volatiles and can easily go away with air. The air oxidizes the wine alcohol and turns it into acetic acid, transforming the wine into vinegar.
Delices and Gourmandises wine specialists noticed that all wines do not age or oxidize the same way. The light and soft red wines are the most fragile, so are the dry white wines, rise wines and champagne. The wines made to be kept and those that are rich in alcohol and tannins, as some strong red wines, keep their aromas and their texture for a long time after having being opened.
Delices and Gourmandises’advices
Light and temperature are easy to beat. You can keep your opened wine bottles in the fridge door’s pocket. But keeping the beverage away from air is more subtle. You can put back the cork but it can not be very efficient as it let the air pass.
If you want to keep the wine for a little time, there are some stuff you can use as the pump that can inject inert gas as argon that is more heavy than oxygen. But that won’t work more than 24 hours. If you do not want to drink it lately, use your rest of Delices and Gourmandises wine for cooking.
Wine and chocolate are both irresistible feasts for fine gourmet product lovers. Here are some advices proposed to you by Delices and Gourmandises to help you know how to pair wine and chocolate together in order to finish a great meal.
The basic principles
It is absolutely possible to combine wine and chocolate together as long as you respect some basic rules and principles. The idea is to try to either valorize each product’s gustative touch in order to have a perfect combination or, as opposed to that, stimulate your palate by bringing out the contrast of power and softness between them.
First of all, you have to choose good products. That being said, quality is the most important factor. You can easily find such products at Delices and Gourmandises.
Next, you have to remember that your choice of wine is determined by the kind of chocolate you intend to use. As a matter of fact, the taste of a chocolate depends on its cocoa content. Therefore, the pairing will be determined depending on what kind of chocolate you are serving for it could be dark, white or milky.
Delices and Gourmandises advices
A great wine and chocolate pairing will be essentially determined by a well-balanced tannin of the two. Black chocolates which have a really high cocoa content (more than 75%) go well with red wines like the Maury or the Banylus. Smooth wines such as the Monbazillac also have a very enjoyable sweet and fruity taste. White and milky chocolates fit better with dry or fresh white wines.
Now that you have acquired the basic knowledge about wine and chocolate pairing, you can start going through Delices and Gourmandises catalog to discover great wines from all kinds of horizons.