Thursday, May 27, 2010

Armagnac Croissant Pudding

Don't wait for the unlikely event of having a couple of leftover, stale croissants in the house! Bag extra on your next visit to la boulangerie and ensure these don't go anywhere near the breakfast table!!!

Serves 2

2 stale croissants
100g caster sugar
2 x 15ml tbsp water
125ml double cream
125ml full-fat milk
2 x 15ml tbsp Armagnac
Small handful of chopped Pruneaux d'Agen
2 eggs, beaten

1 Preheat the oven to 180C.

2 Tear the croissants into pieces and put in a small gratin dish mixed with the chopped pruneaux; I use a cast iron oval one with a capacity of about 500ml.

3 Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.

4 Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take about 10 minutes.

5 Turn the heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and Armagnac. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over a low heat. Take off the heat and, still whisking, add the beaten eggs. Pour the caramel Armagnac custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.

6 Place in a hot oven for 20 minutes and prepare to feast.


Armagnothèque - la selection 20 à 30 euros

Check out the new addition to 'la selection'; tried and tasted Armagnac with tasting notes, prices and where to buy.

http://www.facebook.com/album.php?aid=54591&id=1022288004&l=f04b758233

Armagnothèque - la selection 20 à 30 euros

Check out the new addition to 'la selection'; tried and tasted Armagnac with tasting notes, prices and where to buy.

http://www.facebook.com/album.php?aid=54591&id=1022288004&l=f04b758233


Wednesday, May 19, 2010

Armagnothèque Tasting & Lunch

Please take note that our first tasting and lunch will take place at Le Domaine de la Haille (Montréal du Gers) on Thursday 08 July at 12 noon.

Places are limited so please RSVP to mark@armagnotheque.com to avoid disappointment.

'Itinerary' (subject to change)
'An Introduction to Armagnac' by Amanda Garnham (Attachée de Presse BNIArmagnac)
Armagnac Tasting
Armagnac-themed 3-course Lunch preceded by Blanche Armagnac Cocktail
Coffee & Armagnac Liqueur

The cost will be €30 per person.

Full details to follow shortly.


Monday, May 10, 2010

Open doors at Domaine de la Haille

Saturday 05 & Sunday 06 June 2010

Don't miss the annual 'open doors' weekend at Domaine de la Haille, just outside Montréal off the road to Fources.

They produce excellent wines and Armagnac, which will be available for tasting.

Lunch can also be taken on site - prepared by the excellent 'traiteur' Christophe Piques (€20) but please call 06 77 11 08 37 for a reservation.

Sunday, May 9, 2010

Banarmagnac Cake - the recipe you've been waiting for all your adult life!


Ok, as a result of the huge demand I have decided to release the 'secrets' of Banarmagnac Cake, a recipe originating from the plantations of Guadeloupe and handed down through generations of the Wilkins family - my Grandma used to make it whenever the oven was on!

First of all set your oven to 180 degrees and heat a cake tin containing 150g of butter for a few moments until the butter has melted.

Place 2 or 3 ripe bananas in a large bowl. Add the melted butter and 150g of best quality Muscovado or unrefined sugar and a generous handful of sultanas. Mash all of this with a fork.

Sift 300g of flour into the banana mash along with 2 teaspoons of Baking Powder and 1/2 teaspoon of Bicarbonate of Soda. Add two eggs to the mixture along with 100ml of Vegetable Oil and a healthy (50ml) splash of Armagnac. Continue the mashing/whisking with the fork until all ingredients are combined and a creamy texture is obtained (3 minutes).

Pour the mixture into the warmed cake tin and place this in the hot oven for 40 minutes or until the top of the cake has turned a deep, golden brown.

Options: Add slices of banana to the top of the mixture (as pictured) before placing in the oven. Get creative and experiment by adding cinnamon, nutmeg and vanilla seeds.

Tip #1: Slice and toast the cooled cake and enjoy with Armagnac-infused Nutella!
Tip #2: Delicious served hot with ice cream and drowning in Armagnac

Friday, May 7, 2010

Armagnac 700 Years

Here's a little video I made to help remember the great night enjoyed recently at London's Connaught Hotel to celebrate the 700th Anniversary of Armagnac. The BNIA hosted a spectacular gala dinner from Helen Darroze, preceded by an Armagnac tasting from around a dozen different producers.

Let's hope the Armagnotheque events can recreate this magic!

Armagnac 700 Years