[Sca-cooks] Champagne Truffles Revisited

[Huette von Ahrens]

I have been thinking about this for some time
now.  I believe that the problem with the taste
of the champagne truffles is with champagne in
general.  It is not a robust flavor, as a 
burgundy or a port or a sherry is.  I don't
believe that the champagne flavor will ever be
a strong one, even if you use the best quality
champagne.  In my childhood, there was a local
ice cream store that made and sold its own ice
creams and sherbets.  They made a champagne
sherbet.  It was a delicate shell pink color and
had a very light champagne flavor, just a little
grapey flavor that was very refreshing on a hot
California summer day.  How I miss those little
mom and pops shops where you could get fresh,
quality ice creams and sherbets.  They tasted
so much better than anything Baskin-Robbins or
Hagen-Daz currently makes.

Huette

--- chirhart_1 at netzero.net wrote:
> The truffles that were sent home with my lady
> wife were made with raspberry
> cordial ,that we had made and given her several
> years ago . The raspberry
> taste came through
> quite nicely.But had talked to her about the
> champagne ones. She was
> disappointed of the taste.   Chirhart
> ----- Original Message ----- 
> From: <kingstaste at mindspring.com>
> To: <mooncat at in-tch.com>; "Cooks within the
> SCA" <sca-cooks at ansteorra.org>
> Sent: Monday, April 19, 2004 4:14 PM
> Subject: RE: [Sca-cooks] Champagne Truffles
> Revisited
> 
> 
> > While I am glad so many remember Aethelwynn
> so fondly, I still haven't
> > gotten much in the way of comments about her
> really tart but not-so-grapey
> > champagne truffles.  (Except for Magdalena,
> thank you!).  I will forward
> all
> > of this along to her, but really wanted to
> give her something more to go
> on.
> > I feel responsible for this experiment since
> I was the one who forwarded
> the
> > original Adamantius-inspired conversation in
> the first place.
> > Her idea is to try it next time with a much
> sweeter Asti.  Has anyone done
> > similar things with reduced champagnes or
> sparkling wines (and why are we
> > bothering with sparkling wines anyway)?  I'll
> just hate it if I'm the one
> > who's supposed to eat failed truffle
> experiments - oh, poor me - but I'd
> > much rather eat fun new flavors that are
> wonderful.
> > Christianna
> >
> >
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> 
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=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


	
		
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