Touch of Europe offers 5 flavors of Anysetiers du Roy Fondue: Milk, Dark, Dark Caramel, Dark Praliné and Dark Orange.

Truly a crowning touch to any dinner. And it takes only seconds longer to make than the video shows.

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GRAY STAINLESS POT CLIP ON TOUCHOFEUROPE.NET

Trudeau Silicone Pot Handle Sold by Touch of Europe

Griottines - Morello Cherries from France

Griottines are Morello cherries pitted and macerated in a liqueur. The recipe is a closely guarded secret but their flavor and their versatility is no secret anymore!

Buy Griottines

1. Storage tips and suggestions: you can serve them warm, or at room temperature or even chilled (if you plan to add to a cocktail for example).

2. Simple serving suggestions:

• Scoop one up in a spoon and enjoy it simply there and then
• On the rocks or even frappe (in blender) in any cocktail
• An added refinement to a glass of Champagne
• One measure of vodka, one ice cube and a strip of lemon – garnish with a Griottine kiss
• A sandwich with a flew slivers of foie gras and rocket, with one or two Griottines
• A salad with walnuts, apples and Roquefort
• Add to a mix of smoked fish, lemon, radish
• Great on yogurt or a scoop of vanila ice cream (try them warm on the ice cream)
• Dip a griottine into chocolate fondue
• Or put into the center of a grenadine jelly mold
• Garnish one or two griottines on a slice of melon
• Enhance a cup of coffee with a griottine or two

2. Something more elaborate?

1. Griottines and Raspberry: one part raspberry syrup, one part Griottine ‘juice’ (the liqueur in the jar) – mix both liquids and chill (or beter yet, freeze). Serve garnished with a cherry or two
2. Simple cream cherry dessert: 65 g (about 3.2oz) of fine crystal sugar, 10 gr (about 3.3 fl oz) of vanilla extract, 1 liter (35 oz) of whipping cream. Whip cream with other 2 ingredients. Garnish with the Raspberry and Griottine mixture in 1.
3. Griottines Sunrise: 1 part Griottines liqueur, 3 parts orange juice. Mix in shaker and pour over ice cubes. Garnish with cherries

The flower of salts

Fleur de Sel

literally translates as Flower of Salt and is hand harvested sea salt.

The name ‘Fleur’ arose because the salt has a slight scent of violets as it dries. ;

Traditional harvesting, time and labor consuming

Workers (known as Paludiers) collect or scrape only the top layer before it sinks to the bottom of the larger salt pans.

Tradtionally, Fleur de Sel is harvested by hand in Guérande off the coast of Brittany. It is slightly gray because of the presence of minerals collected in the harvesting process.

Other countries today produce Fleur de Sel, known for example in Portugal as ‘Flor do Sal’ (Portuguese Fleur de Sel is white).

Other well known Fleur de Sel

come from The Camargue, in the South of France.

Fleur de Sel from the Ile de Re, also off the Atlantic coast in France, is another well known salt, and also snowy white, like Portuguese Flor do Sal.

Fleur de Sel is not inexpensive, but it is sought after by chefs throughout the world for its taste and consistency. The naturaly rich flavor enhances grilled meats, fish and vegetables. Sprinkle lightly as a finishing touch on salads or appetizers. Many companies are now producing Fleur de Sel with added flavorings, herbs and spices.

While any sea salt is tastier than regular supermarket salt, it’s the particular type, region and maker that will distinguish the truly fine and outstanding salts. Each region will produce a salt with a unique taste or texture as well as color. Some examples include Himalayan Pink salts, Madagascar Diamond Salts, Hawaiian Red and Black salts. Fleur de Sel is but one of the wonderful gourmet salts appearing at a table near you.