The pork stew recipe calls out some apple brandy, Calvados, as an optional ingredient. Much more familiar now with Bruce Aidells recipes, I wasn't hesitant to just get whatever he suggests.
The flavored brandy section of the store didn't have a wide selection of Calvados, but conveniently offered two or three brands.
I chose this one because it says on the back of the bottle that it will give pleasure "to the best gastronomie specialists who desire to cook with it".
The aroma is quite delicious, distinctly apple cider.
A few words I found interesting from the Larousse Gastronimique under Calvados:
Brandy made by distilling cider. Distilling may be carried out throughout the year, but it is usually from March to April and August to September. Traditional stills with a double distillation are used for the appellation controlee Calvados, which is made in the Auge region, comprising part of the department of Calvados and several communes of the Orne and Eure.
Since the middle of the 20th century, Calvados has been subject to strict controls and, in export markets, has become one of the most sought-after French spirits. (It is not, however, the same as the American spirit, applejack.)$17.99 for a 375 mL bottle, Calvados Prestige A.C. Menorval is available near the Kirschwasser at BevMo!.
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