Calvados Calvados is an apple brandy from the French région of Basse-Normandie or Lower Normandy.
Calvados
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Calvados - A strong spirit or brandy made by distilling fermented apples or cider, hailing from Normandy in northern Frnace
Camembert - A soft, round cows milk cheese from France ...
Pour over the calvados and set alight. Once the flames have died down add 290ml/½ pint of the cider and the chicken stock. Bring to a gentle simmer, cover and place in the oven for about 20 minutes.
Calvados
A dry spirit made from distilled cider, made in Normandy, northern France.
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Calvados See apple brandy.
cognac Shopping hints: The very best cognacs are labeled VVSOP, Napoleon, Vieille Reserve, Grand Reserve, Royal, or Vieux. Next in the rankings are cognacs labeled Extra Old (XO), Extra, or Hors D'Age.
Calvados is a dry French brandy distilled from apples. It bears the fruit's distinctive aroma and taste. Dry applejack may be substituted.
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calvados: An apple brandy
canapé: A cushion of breador similar on which various foods are served as appetisers prior to a meal (cocktail party) ...
Calvados - Dry, apple-flavored brandy, which is named after a town in the Normandy region of France. Substitute apple cider, brandy, or sweet cooking wine.
CALVADOS
Often used in cooking chicken, pork and veal dishes, Calvados is a dry apple brandy made in Calvados-located in the Normandy region of northern France. Aged for a minimum of one year and sometimes over 40 years.
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2. Seafood Cannelloni ...
You can use Calvados or applejack instead of vinegar to deglaze, but if you do, take the pan off the heat when you add the alcohol.
Pork Cutlets with Apples & Onions
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Chicken With Calvados (Crock Pot)
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"*Made for Australia/NZ Swap #61* Picked this recipe because calvados is DH's favorite "sipper", so we usually have on hand -- plus we eat LOTSA chicken..." more ...
Calvados An apple brandy from Normandy, France made from cider that has been aged for up to two years and distilled. Canadian Bacon The large rib-eye muscle of the pork loin, cured and smoked.
Caen, à la mode de (Fr.): in the style of Caen, a town in Normandy; a dish cooked in Calvados and white wine and/or cider.
Caerphilly: a semi hard cow's milk cheese from Wales, with a light, sour taste and cream-white color.
The Normandy version includes seafood and is flavored with cider and Calvados. These stews are normally embellished with pearl onions and mushrooms.
1/4 cup Calvados or applejack (apple brandy)
1/4 cup soy sauce
2 tbsp. apple cider vinegar
2 tsp. dried rubbed sage
3/4 tsp. ground cinnamon
10 Golden Delicious apples, peeled, cored, (2 cut into quarters, 8 cut into 8 slices each) ...
Caen (à la mode de): usually cooked in calvados and white wine or cider
café (crème) (au lait): coffee (with cream) ( with hot milk)
café Liègeois: iced coffee served with whipped cream, sometimes ice cream ...
has the color and taste of the stone fruit used to flavor it. For other brandies, see apple brandy, blackberry brandy, calvados, framboise, kirsch, and marc de Champagne.
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Apple Brandy - A brandy made from distilling apple cider. France is well known for its apple brandy Calvados. In the States it is known as Applejack.
Marc - eau-de-vie, a spirit distilled from the residue of grapes or other fruit after wine has been pressed and strained. Calvados is the marc made of apples.
Used to describe various dishes based on the cooking of Normandy or made using typical products from that region of France: butter, cream, seafood, apples, cider and Calvados.
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Apples can be canned, juiced, and/or fermented to produce apple juice, cider, vinegar, and pectin. Distilled cider ("hard cider" in North America) produces the spirits applejack and Calvados.
The Alsatian version of this dish is made with freshwater fish, Riesling wine, and thickened with cream and egg yolks. The Normandy version includes seafood and is flavored with cider and Calvados.
These fruit brandies usually bear a strong flavor of the fruit they represent and are often strengthened using fruit extracts or sweetening syrups. Popular fruit brandies include the cherry-flavored Kirsch from Germany, the apple-flavored Calvados ...
of vine and some talent of man It exist in France for the wine approximately 400 label of origin "d' origine controlée" (there be also some alcohol with AOC, such the Cognac, the Armagnac, the mirabelle plum of Lorraine, the Apple-brandy (Calvados)...
trou Normande: used, like sorbet, as an intermezzo; a traditional trou normande was a bottle of Calvados (from Normandy) encased in a small block of ice
truffe: truffle (e.g., truffe noire d'hiver, winter black truffle), Tuber melanosporum ...
applejack Brandy distilled from fermented cider; Calvados is one type.
apple pandowdy See pandowdy.
apple schnitz Dried apple slices, much used in Pennsylvania German
cooking for such dishes as apple pie and Schnitz un Gnepp (apple ...
 See also: Apple, Fruit, Cooking, Flavor, Brandy
  
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