The most famous of all French kings is without a doubt, Louis XIV. The Sun King enjoyed a lifestyle that we mere mortals can only dream of. However even I can sip his favorite rosé. Tavel is a wine region across the Rhone river from Chateauneuf du Pape. By law this region can only produce a pink wine. And with the color of a flamingo and a delicate fragrance of fruit and nuts, Tavel has earned its title as the Premier Rosé of France. Serve your Tavel as an appetizer with a selection of olives. It is not known exactly when the olive tree was domesticated, but an olive branch is mentioned in Genesis, and olive oil in the Illiad. A green olive is unripe and must be cured before packaging. Black olives are more tender and less bitter. Kalamata olives are very popular right now. If the name on the label begins with a "K" you have the Greek variety, and if it begins with a "C" means they were grown in California.
4 tablespoons mayonnaise 4 Italian rolls, split 1 (8-ounce) package salami, sliced 1 (8-ounce) package prosciutto, sliced 1 (8-ounce) package ham, sliced 1 (8-ounce) package provolone, sliced 1 bunch romaine leaves 2 roma tomatoes, thinly sliced 1 cup sliced black olives 1 (12-ounce) jar pepperoncinis, sliced 4 tablespoons mustard
Spread mayonnaise on the bottom of each roll. Layer with salami, prosciutto, ham and provolone. Top with 2 romaine leaves and 1/4 of the tomato. Sprinkle with black olives and pepperoncinis. Spread mustard on the top of each roll. Enjoy!
sponge cake (you can of course simply buy a ready-made one if you prefer).
1/2 cup butter 2/3 cup castor sugar 1/2 milk 2 cups self-raising flour 2 eggs Vanilla Extract
Mix the castor sugar and butter together until light and fluffy. During the mixing process add a teaspoon of vanilla extract.
Add the eggs, one at a time, and beat them in.
Add the flour and milk, folding them into the mixture.
Pour the mixture in a greased baking tray, taking care to spread it evenly.
Place the baking tray into a preheated oven, 375°F for about 30 to 40 minutes, until golden
Allow the cake to cool, and then store it in the fridge for at least one hour or overnight.
The next day, you will be ready to make the sponge cake into chocolate-covered cubes.
sponge cake 4 cups confectioner's sugar 1/2 cup cocoa powder 1/2 milk 3 cups dried sweetened coconut Butter Optional: Strawberry jam or whipping cream
Cut the sponge cake into cubes.
Spread the dessicated coconut into a shallow bowl or plate.
Mix the icing sugar and cocoa powder in another bowl.
Warm the milk and butter together in a saucepan, until the butter is completely melted, and then add this to the sugar and cocoa mixture, mix until a a consistent (and not too runny) texture is achieved.
Take a cube of sponge with a fork, dip it into the chocolate icing, and allow any excess chocolate to drip off. Next, roll the cube in the dessicated coconut, and finally place it on a wire cooling rack. Repeat this process until all your cubes are done.
Allow the cubes to dry, and then place them in an airtight container. They will be ready to eat by the following day (or try to wait at least a few hours if you can't resist that long!).
If you wish you can cut the cubes into halves, and add a layer of strawberry jam or whipped cream between the layers, before eating.
The fruits should soak in brandy for at least 24 hours, so start this recipe in advance. Scroll down to see more fruitcake recipes.
1 pound sugar 1 pound butter 1 pound all-purpose flour plus flour for fruit 10 large eggs 1 pound dates 1 pound raisins 1 pound halved candied cherries 1 pound chopped candied pineapple 1 pound mixed candied fruit, soaked in brandy at least overnight before using brandy 1/2 teaspoon ginger 2 teaspoons cinnamon 1 teaspoon nutmeg 2 teaspoons ground cloves 1 teaspoon allspice Preparation:
Combine fruits in a large enameled kettle or large bowl; cover with brandy and stir to blend. Cover and let soak at least overnight. Preheat oven to 300°.
Cream butter and sugar. Add eggs two at a time, beaten. Add flour which has been sifted and to which has been added spices. Drain fruit; toss with a little flour to lightly coat. Mix well. Prepare loaf pans by greasing then lining with buttered brown paper. Fill 2/3 full with batter and bake for about 3 hours, covering loosely with aluminum foil after 30 minutes to prevent over-browning (do not let the foil touch the cake). Test with cake tester or toothpick after about 2 hours.