This weekend I discovered something new to play with - Creme de Violette, a liqueur produced in Austria from the Queen Charlotte and March Violets found in the Alps. It's a beautiful violet color with a delicate floral perfume and taste. I think in terms of flavor it would be compatible with cherries, almonds, mint, blueberries and blackberries, not to mention champagne and silver tequila (I happened to taste it in a tequila cocktail, so I know for a fact that pairing tastes good!) It would be great for a spring dessert, so I'm going to start experimenting with it over the next few days and see what I come up with. I'll keep you posted ...
If you're in the area tomorrow, stop by the farmer's market across the street from the hotel. Chef Tuohy and I are going over there at 11 a.m. to do some shopping. I'm hoping to pick up some cherries to go with the Creme de Violette!
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