Weekly Newsletter – Exciting new pate range -Cheese platters for parties- Ideas for Xmas gifts- Aged Cognacs-Recipe 48 Porc au Lait

Dear French Market shoppers,

The time is racing by and we are now into the last 2 weeks before Christmas. With the 16th a holiday our visitors are starting to flock in to enjoy our festive season here in Cape Town, there is so much happening in and around the city. The weather is looking great for this weekend. A popular entertainment is the Dewaal Park Concerts. There will be one on Sunday 14th with several bands including the Rudimentals. These concerts are free and a great place to go with friends, families and dogs. You can take along a picnic made up with French cheese and pate and sit under the trees and enjoy the music and relaxed atmosphere.

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I have lots of visitors from all over the world coming to the shop looking for great cheese or interesting gifts, please do not hesitate to come and chat to me or email me for ideas for meals or presents. Do remember that my French Market shop is open every day except 25/26 December and 1 January. We close at 5 pm on the 24th and the 31st. Note we are always open during power outages, as our Gardens shopping centre has a glass roof, it is always light inside and there are .central generators. Pieter Dirk Uys exchanged comments with me on the current power outages, at his theatre in Darling, Evita se Perron, he has a generator called Zelda, he explains to the audience that he just has to feed “Zelda “ a few chocolates and she starts up and keeps the show going.

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For the festivities I have brought in a lot of interesting and tasty products. There are several new large pates. Many of you will remember the strong, gamey flavoured wild boar and cognac terrine which is back in stock, plus the creamy Pate Ardennes. I have also received a tasty duck orange and pork liver, a smooth Goose mousse in 1 kg blocks which are good for a buffet table for a large number of guests. Let me know if you need to order for your parties so I can keep it aside for you.

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I have received kilos of cheese, especially ones which go well on a cheese board such as the 1 kilos bries and 250g camemberts in wooden boxes which look so attractive. The small goat’s buchette and plenty of Mont d’Ors. Do let me know if you want to book some for your parties and dinners. I can prepare the cheese platters in advance for you and you can just come and fetch them from me. I have also received a small stock of unsalted French butter which is so creamy to taste.

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I have received some interesting herbs and seasonings which I have been looking for – some Fond du Veau – powdered veal stock, sachets of court bouillon , dried French tarragon, some Bouquet garni and some jars of Fleur du Sel de Guerande. These all make unusual foodie gifts for your friends. You can see all the details on the price lists.

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In the alcohol range I will be receiving this weekend, some vintage Pol Rogers including their divine Brut reserve 2004 and Blanc des Blancs 2004. Some fruit liqueurs for flavouring champagne cocktails – Crème de Cassis (blackcurrant)– Crème de peche des vignes(peaches) – creme de framboise (raspberries) and creme des murs (blackcurrants). I am getting in some more Eau-de-Vie from Massenez (schnapps) – Poire William (pears), Vieux Kirsch (cherries), Framboise sauvage (wild raspberries) plus a few Poire prisonniers (captive pears) these are whole pears in bottles of Pear eau de vie. All of these make exceptional gifts for special people that really appreciate the best things in life.

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Early next week I will receive the Delamain aged Cognacs – I will have 25, 35 and 40 year old Cognacs. This is for the top of the range gifts they are of exceptional quality cognacs. Please contact me for more details as I will have a limited stock.

baba au rhum porc au lait 033 (400x300).I have received a stock of Bouquet Garni made with Thyme and Laurier (bay leaves) from France. These little bunches of dried herbs (faggots) are traditionally tied with string and are indispensable in French cuisine to add flavour to soups, stocks and casseroles. For my recipe this week I tried a new recipe, Porc au lait, a slow cooked pork fillet from my favourite book, Good French Cooking by Mapie, Toulouse-Lautrec. This recipe is ideal if you are busy preparing a meal and want to have a main dish that can cook slowly without a lot of attention. The flavour is quite delicious and the puree I make with the cooked vegetables adds another dimension to the taste. I paired it with a Belleruche Cotes-du-Rhone Blanc, a white wine from the Rhone Valley which is made from Grenache blanc, Clairette and Bourboulenc grapes. It has the most beautiful flowery aroma and paired perfectly with the delicate, herby tasting pork. You can see my recipe on the following page http://frenchmarket.co.za/french-recipes/all-recipes-in-2014/suzannes-recipe-48-2014-porc-au-lait/

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I hope you have a great weekend and I look forward to seeing you in my shop again.

Regards

Suzanne

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