Monday, December 31, 2012

Dec 2012

free glitter text and family website at

Night at Eguisheim

Soon another year will be finished and the world did not end on the 21st.

I started  this month off in Fixin ( pronounced fee-san), just a few kilometers from Gevrey (dec 1st). Throughout the village wine makers had open house (Portes Ouverts) and an art show by the talented people of Fixin. A friend arranged for some members of the Photo Club to meet and take a small tour. She was showing some of her photos.
This was on a Saturday and Keith (like usual) was in Bligny working on the trains. Friends picked me up here in Gevrey. We arrived before the appointed time, so we had time to taste some wine not on our "tour". Our first wine at Domaine Molin. Kieth and I had been here before. We tasted some wonderful reds, but had to be cautious with swallowing because there was more on tour ( oh the heck with that, I was not driving). The second place was interesting. The woman talked about being a woman in the wine business. She thought it was difficult competing against the men, even with buyers from the USA. She also talked about making wine in the traditional way. We enjoyed the chat with her, but liked the first wine at D. Molin more.
Then up to the social center in the park called Noisot. This is where our Photo Club group was to meet and where our friend had her photos exhibited. She had some wonderful photos on display.

Domaine de la Pettiere
After looking at the photos, our next stop on the tour was Domaine de la Perrière. It is next to the parc Noisot, near the top of the hill in Fixin. It was built by the monks of Citeaux in 1142 (more info here if interested: Domaine-de-la-Perriere).

They have preserved the old wine press.. the year 1142

How old do you  think these bottles are!!
Some old and prestigious wine is stored here. Had to taste that wine, they even had a tasting of their wine that costs 50€ per bottle! Getting wires crossed, the 3 of us missed the next stop and went directly to the last place on the tour. More wine tasting and more art...forgot to mention that the local art was exhibited at each winery. I know it may sound like a lot wine, but you really are getting very little in a glass ( of course that depends on the person pouring the wine) There is the "crachoir" ( spittoon) and you toss or spit wine into it. One only savors and swallows  the very good ones.

During the month I went for other walks and some mushroom hunting, but will not bore you with more mushroom photos. For the first part of the month, we had cold, foggy, rainy weather. Then suddenly it changed. It has been above average temperatures for the last 10 days. Took a photo of a dandelion in bloom, it was over 60° that day. They are still in bloom...31st of December. Can you believe it!!
However because of the gloom, did not get out a lot to do much hiking. Marie Therese and I went down to Buxy to get some wine for her business, and a little Crémant for me too. Keith and I went down to see Jean-Claude in Rully for wine and a chat.

Just before Christmas, Keith and I went to Colmar and Eguisheim in the Alsace. Christmas customs here in Burgundy are not at all like the USA. Some people do decorate the house with lights, but very few. The villages put up some lights and some decorations too. But still not the same. So if you want more of the USA Christmas atmosphere, head up to Alsace. The German influence is huge (since the border changed a few times) and so it has more of the essence of an USA Christmas. However this year with the warm weather, it was a little different than last time we went and there was snow onthe ground.
We started in Colmar and wandered around to see the Christmas market. Later in the afternoon we went to Eguisheim where we were staying the night. They had a small Christmas market too.
Streets of Colmar
Hard to see the lavender decoration the building

Found some gingerbread men here, and Keith found a fruit cake called berawecka. He was so happy to find it, something he remembers having as a child (I am not a fruit cake person!!). We had a nice dinner, Keith going all out Alsatian food- ham hock, sauerkraut and potatoes! I should have taken a photo of that plate!
But we always enjoy our trip to Alsace. The villages are beautiful in the summer with flowers everywhere, almost like a movie set.

Keith on the hunt for berawecka

More than just gingerbread men is all gingerbread!
Need some Christmas decorations?
Pretzels or " Bretzels" are a hit in the Alsace

A log was light for some warmth at the market

Christmas came and went so fast. All of a sudden, it was a couple days until Christmas!!! yikes....and now it is over. We had dinner(at noon) with Maire Therese like we have in past years. We ate and drank and were merry! So much food, and very good food, and as always some excellent wine. Apertifs (including a little foie gras...mnn), wild smoked salmon ( not my favorite, but everyone else loves it), paté en croute (paté in a crust), wild boar(sanglier), cheese and dessert...[explode...].But all of this is over at least 5 hour period. It was a warm and sunny day. Who knew it would be like that when I got my idea for dessert. Chocolate cup filled with nougat semifreddo. I did panic a little on how to transport this in 50 degree weather. But it went well. Used ice packs , and all survived the 20 minute drive.
My dessert..cup is white and dark chocolate ( white just for looks)
and the inside filled with nougat semifreddo

So here is to a new year....2013. I am making my list of New Years resolutions, what are yours?


Nougat semifreddo
I will pass on the semifreddo recipe I found on the internet. If you search, there are many. This one did not have milk or cream...and it is so easy and really good.

250g/ 9 oz. mascarpone cheese
3 eggs, separated (and beat the egg whites firm)
2 tbsp caster sugar
100g/3½oz crunchy nougat, chopped by hand

Preparation method
Separate the eggs.
Put the yolks and sugar in a bowl and beat until fluffy.
Add the mascarpone and keep beating.
Add the chopped nougat.
Fold in the egg whites beaten firm.
Coat a rectangular mould or small individual ones with parchment paper or cling film.
Pour the mixture in the mould or small individual ones.
Freeze for several hours before serving.
Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts.
Serve immediately.

No comments:

Post a Comment