French Liver Pate, fine Liverwurst, Feine Leberwurst mir Cognac Sticky post

French Liver Pâté, an exotic spread for your Guests

A great Spread for parties is this decadent French Liver Pâté! Sometimes I have a craving for Liverwurst. I have made the Pfälzer before, this one is different. French Liver Pâté is made with Chicken Liver and a shot of Cognac. Brandy or Sherry cooking wine are alternatives Instead of Creme Fraìche, cream cheese mixed with sour cream can be used for easy spreading (some … Continue reading French Liver Pâté, an exotic spread for your Guests

Aioli dip, spread. Mediterranean, Spain Italy Southern France, Christmas Spread

Aioli, a Mediterranean dip

Last time I was at the Freiburg Münsterplatz I visited their large International Market and had fried Calamaris with Aioli sauce. That was the first time I tasted this sauce, and I have been bragging about it ever since. This spread or dip is used with the cuisines in Spain, the Balearic Islands, Murcia and eastern Andalusia, Valencia and Catalonia. Also in France (Provence) and Italy, Sicily and Liguria and Calabria. Continue reading Aioli, a Mediterranean dip

French lemon cake, Cake au Citron

French Lemon Cake (Cake au Citron)

On our travels to Paris, France, I found this fantastic Lemon cake at a Pâtisserie Cafe. I did some research on French recipes, and baked it to the best of my knowledge Internal temperature should be at least 207 F, or do a toothpick test Helpful Tips: I used a 9″x 5″ oven loaf pan, bake at 350 F for 45 to 50 minutes  A … Continue reading French Lemon Cake (Cake au Citron)