Thirsty Thursday: Pear and Apple Brandy
My trip to Bonny Doon last Sunday included a welcome surprise of (and investment in) an unusual pear and apple brandy. I’m not usually one to have room for an after-dinner drink, but I couldn’t resist the decadent aromas of this brandy. And of course, I had to find ways to use it in my cooking.
What is brandy? In my humble research, I have discovered that brandy is often made from distilled grapes, but it can also be made from apples (known as Calvados from the Normandy region of France where it is made). Similarly “eau-de-vie” brandies are colorless fruit brandies. My sense of brandy is that it is almost like a great-smelling, great-tasting and very expensive paint remover. Thus, it should be used in cooking or sipped lightly. Or drink a bunch and then sit back and let the aromatic fumes wash over you (and try not to breathe on anyone too intensely).
So, with that in mind…
I am in possession of Calvadoon, Bonny Doon’s pear and apple brandy. And I am in the mood for some inspiring recipes incorporating brandy:
Being the cheese lover that I am, I will have to try this brandy and baked brie recipe at cooksrecipes.com
Or I may luxuriate with some friends and this appetizer for brandy apples and goat cheese (which I’d serve with crusty, sliced baguettes)
I also found this Spanish recipe for brandy-braised venison intriguing (and it includes a substitution of beef brisket for venison for you non-game lovers).
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