Thanks Julia! Great post - I smiled at the idea of getting a turkey in November in England. It is, of course, the same in France - I had to order way in advance but the butcher always came through. This is the first time in 18 years I haven't made Thanksgiving for Jim Haynes! (with a lot of help & fun)
Thank you Julia. Cooking homemade marrons glacés is a nice idea for Christmas time! I never tried to make them. I'm sure that the whole family will enjoy it. I saw a French recipe suggesting to add vanilla or rhum to perfume the marrons glacés. Would you recommend it ? Agnès - President and CEO of http://mygourmettours.com
I rather like the subtle natural flavour of marrons glacés. But I don't see why you couldn't add either rum or vanilla to the sugar syrup. After all, one or the other is added to Mont Blanc and chestnut icecream recipes. But don't use so much that it takes over as the predominant taste.
Thanks Julia.I’m certainly going to try this. One of my favourite sweet treats!
Thanks Julia! Great post - I smiled at the idea of getting a turkey in November in England. It is, of course, the same in France - I had to order way in advance but the butcher always came through. This is the first time in 18 years I haven't made Thanksgiving for Jim Haynes! (with a lot of help & fun)
Mary Bartlett
www.cookingwithmarybartlett.com
Thank you Julia. Cooking homemade marrons glacés is a nice idea for Christmas time! I never tried to make them. I'm sure that the whole family will enjoy it. I saw a French recipe suggesting to add vanilla or rhum to perfume the marrons glacés. Would you recommend it ? Agnès - President and CEO of http://mygourmettours.com
I rather like the subtle natural flavour of marrons glacés. But I don't see why you couldn't add either rum or vanilla to the sugar syrup. After all, one or the other is added to Mont Blanc and chestnut icecream recipes. But don't use so much that it takes over as the predominant taste.