Briottet Crème de Châtaigne (Chestnut) Liqueurs 70 cl

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If you find any joy, use or help in it, please consider a modest donation - however much you can afford when it comes from the heart, it's the kind of gesture that makes me warm with appreciation. As described in the last chestnut post, use a small bladed knife. Start at the tip and work down towards the base, choosing the flatter side of the nut. The rest of the shell peels away easily if you can remove the base of the nut first. Mine has been left for two weeks now and the flavour of the chestnuts is coming through nicely. The liqueur itself is a bit on the murky side but I can live with this, especially as it is used mostly in mixes. The chestnuts themselves taste rather splendid and you can take them out and eat them after a few weeks. Don’t discard the macerated chestnuts. They can be used in desserts or dehydrated and used as garnish. Add the Briottet Crème de Chataigne, bourbon, fresh lemon juice, simple syrup, and egg white to the shaker.

In this recipe, brandy is used as the base alcohol. If using high proof rectified spirit, the maceration time will be reduced.Hi, I was given a huge bag of chestnuts in the autumn and froze them whole (following advice read here). Maison Briottet is a family business, founded in 1836, and has been run by the 6th generation of the Briottet family, Claire and Vincent, since 2014. The Maison is located in the centre of the town of Dijon in the Burgundy wine-growing region. Originally, the family were negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines. Following the development, and massive popularity of the Blanc Cassis Aperitif (white wine with Crème de Cassis also known as a Kir), in the 1900s, the company progressively focused its activities on producing fruit crèmes, liquors, brandies and Marcs de Bourgogne.

Veronica on Working hard on the cottage We are still happily settled in our little house in France, but have taken to spending a few months in Spain in the winter. At first we tried differen… As with many autumn festivals across France – such as Normandy’s apple, cider and cheese festival, the Basque country’s Espelette pepper celebration, and many a grape harvest fete – it’s a chance for locals to don traditional costumes, for bands to ring out ancient tunes and everyone to get merry on the local liqueur. Chestnut liqueur is the perfect way to finish off an autumnal Italian dinner: one because it’s also a digestivo, and two because it’s not fall if there are no chestnuts on the table, right? With Thanksgiving upon us and then Christmas around the corner, this is the right time to make this liqueur as a gift for friends! Lila Wiese on Perennial vegetables: Tree cabbage Maybe I missed someone stating this but is it possible to obtain seeds for this in the US?Maison Briottet maintains a very high level of quality. It is the selection of the ripest fruit, locally sourced where possible, from the most suitable cultivars that provides for the finest flavours. The first step on the ladder in the process is contracting the right growers to produce the finest, best quality, ripe fruit. Then, at the headquarters, the fruits undergo carefully observed maceration with very pure neutral alcohol and blending with the correct proportion of sugars to achieve the balance between fruit flavour, sweetness, acidity and alcohol to create top of the range crèmes and liqueurs. Make a slit in the skin of the chestnut and roast in a hot oven. Once cooked, and while the chestnuts are still hot, carefully peel the hard exterior shell and fine skin. Sweet chestnuts, either native or imported, are scandalously under-appreciated by the British. As the 17th century writer and gardener Evelyn laments: "But we give that fruit to our swine in England, which is amongst the delicacies of princes in other countries". Take chestnut flour; it's useful for making chestnut macaroons, florentines and, since it adds flavour instead of taking it away as flour tends to do, I use it in a roux when making sauces and soups. Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hi Peta, Yes it does ferment a little = that is what you want. Simmering would kill the brew. Steve Kendall on Working hard on the cottage My heart sank when I read the words "put the cottage on the market", felt very sad for you. Our cottage too will become my wife's pension after I've g…

It was 8am and as I opened the hotel window to let in the day, the cool autumnal air brought with it the aroma of roasting chestnuts: Collobrières’ festival was under way. I was in the Var, Provence’s most unspoiled department, for the nutty festivities, which take place over the last three Sundays in October.When the chestnuts have softened it™s easy to remove the skins if you snap the nuts in half, the skin should easily peel away. We found that the nuts that were still hard were the bad ones. Discard these as they would taint the good nuts. Fiona Nevile on Working hard on the cottage Dear Veronica, So good to hear from you. I'd love to hear all your news - I often think about you and wonder how it's going for you both... Yes, it's… Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hello Angela, The link is to Andy's elderflower chamapgne - https://www.theguardian.com/lifeandstyle/gardening-blog/2011/may/12/gardeningadvice-garden…