Monday, May 14, 2012

Joan of Arc's 600th anniversary

Who was she? Where did she come from? Why is she still revered today?  Great info on wiki:

She led French soldiers to victories which eventually brought Charles VII into the coronation ring.  She was captured, tried as a heretic and burned at the stake at age 19.  
25 years later she was forgiven and made a saint!! 

She was born in the area what is now known as Champagne province or the city of Reims, France. Food influences in NE France and Eastern France would be potatoes, cabbages, vegetables, charcuterie (cold meats) and the German influence would be pickled cabbage (sauerkraut), pork, savory pastries and tarts such as  Quiche Lorraine and also popular are the products of foie gras, jams/preserves AND OF COURSE champagne.  

Serve Quiche Lorraine with a sweet Reisling and/or a Cote to Rhone/Cote Rotie. 

Quiche recipes at

Let's see what kind of stomach you have for this combination:
Blood sausage, sauerkraut and potatoes
Sounds gross (the blood sausage part) but I ate it in Germany years ago and liked it.  
However, I am older now so I would take an OTC drug to minimize all those reactions with the sausage, sauerkraut and beer.  This one is a hard one to pair. I have seen a pairing with a wheat beer but since I don't like wheat beer a good hearty dark German beer will be a good choice.
If you don't want the blood sausage then serve pork loin. 

Sauterne, Chardonnay and Champage will go well with pate depending upon the type of pate.  
There are several kinds of pate.

Charcuterie (cold meats) plates can be varied.
Wines: manzanilla cherry, Lambrusco, Macillac or a fruitier cru Beaujolais
For how to make a Charcuterie plate:
Bon Appetit suggests the following at this link:


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