Sep 15, 2012 10:05
- Fribourg- canton of cows, dairy and soft landscapes
- The "Moutarde De Bénichon" has a spicy-pungent-sweet flavor, very interesting, because it mixes white wine, pear molasses/pear syrup juice (vin cuit, raisiné) and anis and cinamon and mustard seeds! I am not sure how it was conceived, but at the end it is very interesting in its taste. I love it.
- "Vin cuit or raisiné"
The “vin cuit” is a kind a very thick syrup, made out of fallen apples and pears that cannot be sold or eaten raw… A second-life is given to them: they are crushed, so that their juice is extracted. This juice is then cooked for so long that it reduces and becomes thick and syrupy, like a kind of molasses. To produce 1 kilo of raisinée, at least 10 kilos of juice is needed. The mixture has to be stirred carefully in a cauldron with a wooden spoon, over an open wood fire and it should not be left unattended because when overcooked the juice becomes bitter …
- Another explanation for foreigners
I was already a bit confused over vin cuit, which is not “cooked wine”, but a thick syrupy reduction of pear (and sometimes apple) juice, cooked for many hours. Ten litres of fruit juice boils down to 1 litre of vin cuit, which has the consistency of molasses. A few weeks before, we had stopped in Orbe market square and watched a man wielding a large wooden paddle through a lumpy mixture in a huge cauldron over a wood fire, and he explained to me all about la raisinée, as it is called in the Vaud canton.
This sweet and sticky substance is used in several recipes, including a tarte au vin cuit (a sort of fruit treacle tart), (secret is to add a sprinkling of black pepper). It is just a pie crust, filled with vin cuit mixed with cornflour and cream.
Tarte au raisiné
- How to make the Bénichon traditional mustard
- Swiss specialities
- American blogger information
- Cuchaule (kushowl) special saffron seasonned bread from Fribourg canton (in Vaud it is called taillaule) (Thaiowl)
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