We'll embark on a delicious journey through the history of macarons, explore the difference between a macaron and a macaroon, and delve into the essential ingredients and tools you'll need to recreate the magic of Parisian macarons in your own kitchen.

And of course, I'm also sharing a roundup of homemade macarons that will guide you step by step into making your very own little pieces of heaven. They will make you feel like there is a little piece of Paris right in your kitchen. Sure, they might take a bit of practice and effort, but once you learn it, you'll be hooked!

History of Macarons

The story of the macaron is as rich and layered as the dessert itself. Originally brought to France from Italy in the 16th century by Catherine de' Medici for her marriage to Henry II of France, these early macarons were simple cookies made of almond flour, sugar, and egg whites.

It wasn't until the early 20th century that the macaron took on its modern form—two almond meringue discs filled with a layer of buttercream, ganache, or jam. The city of Paris, in particular, has been instrumental in elevating the macaron to its status as a symbol of French culinary expertise, with famous patisseries like Ladurée and Pierre Hermé pushing the boundaries of flavor and color.

Here is where to find the best macarons in Paris.

Macaron or Macaroon? Clearing the Confusion

While they may sound similar, macarons and macaroons are distinctively different treats. A macaron, the subject of our adoration, is a meringue-based confection made from almond flour, egg whites, and sugar, known for its smooth top, ruffled circumference (the “foot”), and tender, chewy interior.

On the other hand, a macaroon is typically a dense, coconut-based cookie, often dipped in chocolate. Though both are delicious in their own right, it's the French macaron that holds a special place in the hearts of confectionery connoisseurs worldwide.

Ingredients and Tools for Making Macarons

Embarking on your macaron-making adventure requires a few key ingredients and tools. At its core, a macaron batter consists of almond flour, powdered sugar, fresh egg whites, and granulated sugar. The macaron fillings, however, allow for creativity—think chocolate ganache, lemon curd, raspberry jam, or buttercream.

As for tools, precision is key in macaron-making. A kitchen scale is essential for measuring ingredients accurately, ensuring consistency and success. A food processor is handy for fine-tuning the almond flour and powdered sugar mixture, while a fine mesh sieve helps remove any lumps, creating a smooth, fine texture. A stand mixer or electric hand mixer will whip your egg whites to the perfect peak.

Finally, a piping bag fitted with a round tip is crucial for shaping those iconic, uniform rounds.

The Basic Recipe for Classic French Macarons

French macarons are the epitome of sophistication and taste, embodying the essence of French culinary artistry. These delicate confections are not just desserts (or the best cookie ever!); they are an experience, a journey into the heart of Parisian culture and lifestyle.

And learning to make them is the perfect way to grab onto that little piece of Paris. Making macarons might seem daunting at first, but with patience and practice, you can do it!

Here's a basic French macaron recipe to start your adventure with classic French macarons.

Ingredients:

• For the Macaron Shells:
  • 1 cup of almond flour (about 3.5 ounces)
  • 1 and 1/2 cups of powdered sugar (about 6.3 ounces)
  • 3 large egg whites (at room temperature)
  • 1/4 cup of granulated sugar (about 1.75 ounces)
  • A pinch of cream of tartar
  • Food coloring (optional)

Instructions:

1. Prepare the Ingredients: Sift the almond flour and powdered sugar together into a large bowl to ensure your macaron shells are smooth and fine.
2. Whip the Egg Whites: Using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar, then gradually incorporate the granulated sugar, beating until stiff peaks form.
3. Add Color: If using, fold gel food coloring into the French meringue now. Be judicious—only a small amount is needed.
4. Fold in Dry Ingredients: Carefully fold the sifted almond flour mixture and powdered sugar into the meringue, aiming for a “lava-like” consistency where the batter flows slowly from the spatula.
5. Pipe the Shells: Line baking sheets with parchment paper. Transfer the batter to a piping or pastry bag with a round tip and pipe small rounds onto the cookie sheets. Gently tap the sheets to release air bubbles.
6. Resting Time: Let the piped shells rest at room temperature for 30 minutes (you can go up to 60 minutes) to help form a skin that contributes to the macarons' characteristic “foot.”
7. Bake: Preheat your oven to 300°F (about 150°C). Bake the macarons for 15-18 minutes. The shells are done when they’re set and easily lift off the parchment. Let them cool completely on the baking sheets.

Making macarons is both an art and a science, requiring precision and patience. Each step, from achieving the right meringue consistency to allowing the shells to rest, is crucial for the perfect macaron. Dive into this baking adventure with enthusiasm and a bit of Parisian flair.

Macaron Filling Recipe

A macaron is only as exquisite as its filling. The filling is the heart of the macaron, offering a burst of flavor that complements the delicate, crisp shell. Mastering a variety of fillings can transform your macarons from delightful to divine.

Here, I’ll focus on a classic buttercream filling that is versatile and customizable for an array of flavors.

Classic Buttercream Filling

This rich, creamy filling is the perfect accompaniment to the crisp exterior of the macaron shell, offering a contrast in textures and a harmony of flavors that is simply irresistible.

Ingredients:

• 1/2 cup unsalted butter (softened, about 4 ounces)
• 2 cups powdered sugar (about 8 ounces)
• 1 teaspoon pure vanilla extract (or other flavorings as desired)
• 2 tablespoons heavy cream or milk
• Pinch of salt (optional, to balance sweetness)

Instructions:

1. Beat the Butter: In a large bowl, using an electric stand mixer, beat the softened butter on medium speed until it's creamy and smooth, about 2-3 minutes. This process incorporates air into the butter, making the base of your filling light and fluffy.
2. Add Flavor: Incorporate the vanilla extract (or your chosen flavoring) into the butter. If you're feeling adventurous, consider alternatives like almond extract, rose water, or even citrus zest for a zesty kick.
3. Gradually Incorporate Sugar: Using a rubber spatula slowly add the powdered sugar to the butter mixture, beating on low speed to combine. Once all the sugar is added, increase the speed to medium and beat until the mixture is smooth and well incorporated.
4. Adjust Consistency: Add the heavy cream (or milk) one tablespoon at a time, beating well in a circular motion after each addition. The goal is a creamy, spreadable consistency that will hold between the macaron shells. If the mixture feels too stiff, add a bit more cream; if too runny, add a bit more powdered sugar.
5. Season to Taste: A pinch of salt can enhance the flavors of your filling. Add it if you feel the sweetness needs balancing, but this is optional and based on personal preference.
6. Customize Your Filling: Now’s the time to get creative. Fold in a few drops of food coloring to match or contrast the color of your smooth macaron shells.
7. Fill Your Macarons: Once your filling is prepared, pair up your cooled macaron shells by size. Transfer the filling to a piping bag fitted with a round tip. Pipe the macarons with a generous amount onto the flat side of one shell in each pair, then gently sandwich with its partner.
8. Let Them Rest: The magic of macarons unfolds as they rest. After filling, store your macarons in an airtight container in the refrigerator for at least 24 hours. This resting period allows the flavors to meld together and the filling to set, ensuring every bite perfectly blends texture and taste.

Crafting the perfect filling is an art that allows for endless creativity and personalization. Whether you prefer the rich simplicity of vanilla buttercream or the boldness of a chocolate ganache, the filling you choose can turn your macarons into personalized parcels of joy.

Experiment with different flavors and fillings to discover your signature macaron masterpiece.

Enhancing Your Macaron Fillings: Color and Flavor Magic

While the texture and consistency of your macaron filling are crucial, the colors and flavors you choose can transform your macarons from simple treats into stunning, mouthwatering masterpieces.

Let's delve into how to use gel food coloring to achieve vivid, beautiful colors in your fillings, and explore the endless possibilities of flavorings that can elevate your creations to new heights.

Coloring Your Fillings

When it comes to coloring your macaron fillings, gel food coloring is your best friend. Unlike liquid food colorings, gel colors are highly concentrated, meaning you need only a tiny amount to achieve deep, vibrant colors without altering the consistency of your filling.

• Use Sparingly: Start with a toothpick’s tip dipped in gel coloring and blend it into your filling. You can always add more, but it's impossible to remove once it's mixed in.
• Mix Colors: Don’t limit yourself to the colors straight from the bottle. Experiment by mixing different gel colors to create unique shades that make your macarons stand out.
• Match or Contrast: Decide whether you want your filling to match the color of your macaron shells for a uniform look or contrast sharply for a bold, eye-catching presentation.

Flavoring Innovations

The flavor of your filling is what truly sets your macarons apart. The possibilities are virtually endless, limited only by your imagination. From classic vanilla to exotic fruit, or even savory flavors, each addition can create a new and exciting taste experience.

• Extracts and Essences: A simple way to start is with extracts and essences. Vanilla, almond, peppermint, and lemon are just the beginning. Experiment with more exotic options like lavender, rose, or even bergamot for a truly unique flavor profile.
• Spices and Herbs: Don’t shy away from using finely ground spices or minced herbs in your fillings. Cardamom, cinnamon, or fresh mint can add a surprising and delightful twist to your macarons.
• Liqueurs and Spirits: A small amount of your favorite liqueur or spirit can add a sophisticated depth of flavor to your fillings. From classic choices like rum or brandy to more adventurous options like absinthe or flavored vodkas, the key is moderation to ensure the filling's texture remains perfect.

When you combine the visual appeal of beautifully colored fillings with the tantalizing allure of inventive flavors, your macarons transcend the ordinary. They become a canvas for your creativity and a showcase for your culinary skills. Whether you’re aiming for subtle elegance or bold innovation, remember that the journey is as rewarding as the delicious results.

Now it's time for some recipe inspiration!

Strawberry Macaron Recipe

These beautiful Strawberry Macarons are one of my favorite recipes and are so delicious and chewy! The best part is the slightly crispy outer shell that’s packed with strawberry flavor.

Chocolate Cherry Macarons

These Chocolate Cherry Macarons are utterly delightful! They have a velvety cherry buttercream that’s stuffed between a chocolate cookie sandwich.

Chocolate Macarons

Looking for delicious Macaron Recipes? Try this perfect Chocolate Macaron recipe with the silkiest tops, shiny shells, and sweet filling. They look and taste like they came out of a high-end bakery. 

Heart Shaped Macarons

These beautiful Heart Shaped Macaron cookies are perfect for a romantic evening, Valentine’s Day, or anytime you want to make something special. The red cookie sandwiches are filled with a vanilla French buttercream macaron filling.

Red Velvet Macarons

If you love red velvet these are the cookies for you! The Red Velvet Macarons have bright white cookie shells and a red velvet cream cheese filling that everyone will love. 

Salted Caramel Macarons

If you really want to make some special macarons try Salted Caramel Macarons with this step-by-step tutorial. They’re so tasty and everyone will want the recipe. 

M&M Macarons

This easy macaron recipe for chocolate M&M Macarons is sure to be a smash hit. With chocolate macaron shells with a buttercream chocolate M&M filling.

Coffee Macarons

Looking for something special for brunch or a tea party? These Coffee Macarons are absolutely spectacular. With instant coffee and coffee buttercream frosting and a chocolate drizzle!

Swiss Macarons 

Check out this Swiss Macaron recipe! With the Swiss method, there is no need to let the shells rest as they’re instantly ready to go. The recipe even uses a carton of egg whites for extra convenience. 

Chocolate Peanut Butter 

Chocolate and peanut butter are the ultimate duo! I’m obsessed with anything that combines these two delicious flavors. Chocolate Peanut Butter Cup Macarons are sure to be a hit with anyone you share them with. 

Snickerdoodle With Cinnamon Sugar Pastry Cream 

These Snickerdoodle with Cinnamon Sugar Pastry Cream are totally delicious! The flavor combination is pure heaven. Anytime you want something rich and elegant that’s simple to make- these delicate cookies are all you need. 

No Rest Macarons

Discover how to make No Rest Macarons with a Swiss-style meringue! This guide is perfect if you're eager to skip the waiting and get straight into baking these delicate treats. One bite and you’ll be hooked on this recipe. 

White Chocolate Mango Macarons 

Looking for impressive Macaron recipes? Say hello to everyone's favorite French treat – macarons! These White Chocolate Mango Macarons feature almond shells filled with heavenly white chocolate and mango ganache. 

Easter Macarons 

These Easter Macarons make the perfect springtime treats! They’re delicious, delicate, and adorable. Serve them up for special occasions and they’re sure to impress your guests. 

Cranberry Macarons 

These little Cranberry Macaron cookies are bursting with cranberry flavor, thanks to the cranberry ganache and cranberry confit in the center. The best part is the frosty texture on the shells that gives them that sugared cranberry look! 

Vanilla Chai + Green Tea

Vanilla chai and Green Tea homemade macarons are totally fabulous. With ingredients like confectioner’s sugar, almond flour, cinnamon, and vanilla bean powder what’s not to love? 

Gingerbread Macarons

Gingerbread Macarons are a lovely combination of two classic cookies. With Ghirardelli White Chocolate Baking Chips, heavy cream, and vanilla! The best time to make this recipe is during the holiday season, but you can make them anytime. 

Vegan French Macarons 

Sink your teeth into these Vegan French Macarons —soft, chewy, and oh-so-sweet! They're a tasty twist on the classic, without any eggs. Plus, you can customize the buttercream filling with your favorite flavors and colors.

Lavender Macarons

Treat yourself to some heavenly Lavender Macarons! These cookies are fluffy, filled with lavender cream, and delicately chewy. Whether you're enjoying an afternoon tea or craving a sweet snack, they're the perfect pick-me-up. 

Hot Cocoa French Macarons

Hot Cocoa French Macarons are like little bite-size portions of edible art! They are delicious and delicate with a wonderful flavor. My favorite part is the tiny marshmallows stuck to the side with chocolate ganache! 

Chocolate Keto Macarons

Try this recipe for Chocolate Keto Macarons! Featuring a sweet chocolate flavor that’s naturally gluten-free with only 2g net carbs per cookie. They’re so amazing no one will even know they’re keto! 

Robins Egg Macarons 

Check out these adorable Robins Egg Macarons, perfect for Easter! With their lovely Tiffany blue color and yummy chocolate butter frosting filling, they're sure to be a hit. Beautiful macarons for spring.

Lemon Curd Macarons 

I'm thrilled to share this yummy Lemon Curd Macarons recipe with you. They’re perfect for a springtime treat and are a breeze to whip up. With a bit of patience and practice, you'll be baking lemon macarons like a pro.

Pink With Chocolate Ganache 

Look how pretty these Pink With Chocolate Ganache filled with creamy white chocolate ganache are! They're the ultimate party treat. They are perfect for birthdays, celebrations, or any holiday bash! 

Blood Orange Macarons 

Check out these amazing Homemade Blood Orange Macarons! They're not only stunning and delicate but also bursting with the fresh flavor of blood orange juice and zest. Follow the simple steps in this French macaron recipe to whip up your batch of perfect macarons every time!

Making macarons may seem daunting at first, but with patience and practice, it's an incredibly rewarding endeavor. Beyond just being a recipe, it's a foray into French culture and a testament to the art of pastry making.

Whether you're a seasoned baker or a curious novice, the world of macarons offers a delightful challenge with a deliciously sweet reward. So, preheat your oven, gather your tools, and get ready to bring a taste of Paris into your home.

Bon appétit!

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Share now!

The post French Macaron Recipes appeared first on Misadventures with Andi.

When Mr. Misadventures and I lived in France every Sunday we did 2 things. We crossed the street to our award-winning boulangerie and got croissants, pain aux escargots (raisins), and the newspaper. We would sit and enjoy the morning with several cups of coffee.

Then just before lunchtime, we would head to the farmer's market in the next village over and grab seasonal fruits and vegetables, cheeses, and other specialty items for the week ahead.

Right before we headed home, we would stop by the rotisserie and pick up a whole roasted chicken and golden potatoes that had been roasting in juices for several hours. It made for a lovely lunch or easy dinner.

As we were only 2, that usually meant leftover chicken, and one of our favorite chicken recipes was to use it to make a traditional chicken salad that we would eat in a crunchy baguette with a glass of white wine (or a Beaujolais) for dinner. I have teamed up with Heather Englund of Fit Mama Real Food to recreate this classic chicken salad recipe.

Now that we follow a low-carb lifestyle, instead of a chicken salad sandwich we do lettuce wraps. This French salad recipe accommodates both. This recipe is easy, has simple ingredients, and takes less than 20 minutes!

Jump directly to the recipe!

A Chicken in Every Pot

A symbol of wealth and prosperity, during Herbert Hoover's presidential campaign in 1928, he promised voters a chicken in every pot and 2 cars in every garage. But Mr. Hoover swiped the statement from King Henry IV of France who said, “I want there to be no peasant in my realm so poor that he will not have a chicken in his pot every Sunday.” in 1598!

Sundays are very leisurely in France, spent with families or lounging around and chicken remains a classic French Sunday meal. Roasted (rotisserie) chicken with potatoes is the traditional Sunday lunch in France, whether you buy it already roasted at the local farmers market or you make it at home.

If you are visiting Paris or anywhere really in France, be sure to get to the marché in your arrondissement or village or the local butcher or traiteur for a delicious meal à la française.

To make this French chicken salad, you need shredded rotisserie chicken. Begin by removing the skin from the rotisserie chicken and then removing the meat from the roast. You can use the chicken breast and the chicken thighs, they work nicely together in this recipe. Shred the chicken using your hands, or dice the chicken meat with a knife.

Add to a large bowl.

Into the bowl with the shredded chicken, add the celery, green onion, almonds, rosemary, mayonnaise, dijon, sea salt, pepper, and orange juice.

Mix to fully combine. Taste and add more sea salt, or orange juice, depending on your preference.

Serve the French chicken salad in a fresh baguette!

Or if you are following a low-carb diet, in lettuce cups.

• You can change out the fresh herbs as you please. Another herb often used in French chicken salad is tarragon. But you can try dill too!
• I often add turmeric and chia seeds. Turmeric has fantastic health benefits like fighting inflammation and keeping blood sugar levels steady. Chia seeds are high in fiber and a great antioxidant.
• I have played around with adding curry powder as well.
• If you are following a low-carb lifestyle then skip the baguette for lettuce wraps.
• If you aren't worried about carbs, for a bit of sweetness you can add dried cranberries, red grapes, or tart apples.

French Chicken Salad: It's affordable and you don't have to cook!

I am sure it hasn't escaped anyone that inflation is on the rise and pocketbooks are shrinking. Cooking a whole chicken or buying a whole rotisserie chicken and using it over several meals is an affordable way to extend your food budget. Mr. Misadventures and I also use the carcass to make broth or soup too.

And I don't know about you all, but summer in North Carolina is hot, hot, hot! Nobody wants to turn on that oven. Instead, we barbeque in the morning and we barbeque a big batch! That way over the next few days we don't have to cook.

Chicken Salad is great for picnics and camping too!

We also cook chicken and prepare this ahead of a camping trip because chicken salad is a great no-cook meal that cuts down on food prep and gives us time to enjoy the outdoors more.

It is an easy picnic meal as well. If you are visiting Paris and get a rotisserie chicken at the market, make this dish, grab a tote bag, and check out one of these great picnic spots!

There are so many wonderful French chicken recipes and French salad recipes, this is a combo of the best of both worlds! Don't hunt around for recipes for leftover rotisserie chicken, use this one!

Bon appétit !

How about you? Do you make chicken salad? How do you like to do it? Do tell!

Photography and recipe development by Heather Englund of Fit Mama Real Food

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Recipe:

French Chicken Salad

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

Oh la la! C'est une classique! An easy and inexpensive way to use leftover chicken,

Print

Ingredients

• 1 cooked rotisserie chicken
• 2 celery stalks, diced small
• 2 green onions (only the green parts), minced
• ¼ cup dry roasted almonds, diced
• 1 tbsp fresh rosemary, minced
• ⅓ cup mayonnaise
• 1 tbsp dijon mustard
• ½ tsp sea salt
• ½ tsp pepper
• ½ tbsp orange juice
• For serving: Butter lettuce or fresh baguette

Instructions

1. To make the french chicken salad, begin by removing the skin from the rotisserie chicken and then removing the meat from the roast.
2. Shred the chicken using your hands, or dice the chicken meat with a knife. Add to a large bowl.
3. Into the bowl with the shredded chicken, add the celery, green onion, almonds, rosemary, mayonnaise, dijon, sea salt, pepper, and orange juice.
4. Mix to fully combine.
5. Taste and add more sea salt, or orange juice, depending on your preference.
6. Serve the french chicken salad in lettuce cups, or with a fresh baguette!
   

Notes

• You can change out the fresh herbs as you please. Another herb often used in French chicken salad is tarragon. But you can try dill too!
• I often add turmeric and chia seeds. Turmeric has fantastic health benefits like fighting inflammation and keeping blood sugar levels steady. Chia seeds are high in fiber and a great antioxidant.
• I have played around with adding curry powder as well.
• If you are following a low-carb lifestyle then skip the baguette for lettuce wraps.
• If you aren't worried about carbs, for a bit of sweetness you can add dried cranberries, red grapes, or tart apples.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 34mgSodium: 1140mgCarbohydrates: 47gFiber: 4gSugar: 5gProtein: 17g

Nutrition information isn’t always accurate. Also, if you do lettuce cups instead of the baguette, the carbs are significantly lower!

The post Easy Chicken Salad Recipe: French Chicken Salad appeared first on Misadventures with Andi.

All my travels around the world are remembered through the food experiences I have. It is one of the many reasons I am so jealous of Anthony Bourdain, I know from reading his essays that his life is not as glamorous as it appears, but I would like to opportunity to find out!

Living in the San Francisco Bay Area for the longest time, I was lucky to have nearly every culture's food at my fingertips. Not only that but also so many organic options as well. During any given week I can eat truly authentic Mexican, Burmese, Japanese, Turkish, and Indian food as well as dimsum which I am especially thankful to have access to.

As I think back to some of the 10 most memorable food experiences I have had, it is hard for me to pick a favorite. Some of the highlights are:

1. Fried plantains

My mother's fried plantains that she learned to make while we were living in Panama. She would get them fresh, cut them into thick slices, and then soak them in ice water. Then she would fry them, transfer to a dish, and salt them. Warm, just off the plate, they were salty, meaty, crunchy, and chewy.

Two great spots to get them in the San Francisco Bay Area are Primo Patio in San Francisco (now closed) and La Costanera in Half Moon Bay.

2. Scrambled eggs

One of the first meals my now-husband made for me when we first started dating. I was sick and he made me scrambled eggs that were mind-blowing. Juicy, succulent. Made with a lot of attention in a soup pot (instead of a frying pan) with butter. It requires constant stirring and supervision with the end result being pure heaven, especially when you are sick. Nothing beats it (except maybe KFC mashed potatoes!)

I could eat eggs three meals a day seven days a week, I haven't met an egg I didn't love!

3. Ahi tuna salad

Mr. Misadventures and I went to Big Sur quite often when we were dating. The ahi tuna salad with wasabi and black sesame seeds from the Big Sur River Inn restaurant was something that we always seemed to order (and still do when we visit now). A delicate-tasting salad that is tangy and spicy, you just have to be careful of the sesame seeds in the teeth!

4. Khai luk koei

My ex-mother-in-law's Khai luk koei – “Son-in-Law's Eggs”. This is a Thai dish with hard-boiled eggs that are fried with sugar, fish sauce, and tamarind, yummy. And with a funny title too to remind sons-in-law to treat daughters right or their “eggs” may be served up next! I know I am not supposed to have many fond memories of an ex, but his family's love for food was one of my best experiences in the five years we were together!

5. Soupish

My Grandparent's soupish. This is Portuguese comfort food. Beef brisket cooked a very long time with pickling spices and tomato sauce then served over French bread with fresh mint. I love it, whenever I visited my grandparents they would make it for my family. And now that my Grandmother has passed away, I only have the memories.

6. Moules-Frites

Moules-frites in Paris (or Brussels). This is mussels cooked in a Dutch oven with butter, white wine, and garlic – there are other kinds, but this is the classic. With a dish of french fries served on the side. My hubby and I try to have this at least once when we visit Paris. We have also eaten this dish many, many times in Brittany.

This dish always brings back wonderful memories of Paris and whenever I am yearning for France I head to Plouf in San Francisco on Belden Lane, they have 4 or 5 varieties of mussels to choose from, all delicious!

7. Spaghetti Vongole

Spaghetti vongole in Rome. My husband and I had been walking aimlessly for hours when we ducked into a cafe off the beaten path and had a very simple lunch of spaghetti in clam sauce. The sauce was just lightly scented with clam, the pasta cooked perfectly with just a touch of parsley, simple. We tried this dish 3 other times in different restaurants in the hopes of re-capturing the flavor but were never able to.

8. Cream tuna on toast

My mom's creamed-tuna-over-toast. Whenever my Dad would go on a business trip, my sister and I would beg for either waffles (which I love) or creamed tuna over toast. This dish was just too much like mess-hall food for my dad – tuna in flour-thickened milk with black pepper over toast. It was a mother-daughter bonding meal.

9. Ahi sandwich

Shared in my Sandwich Travels post, I cannot think of Moorea in French Polynesia without thinking of the ahi tuna sandwich my hubby and I ate almost every day. I think of beautiful blue seas, warm breezes, fresh-squeezed pineapple juice, gorgeous sunsets, the smell of coconut and vanilla, and this sandwich.

10. Willow's Inn

My last selection is the entire meal that I ate at The Willow's Inn on Lummi Island in the San Juan Islands. From start to finish everything was breathtaking and delicious in extraordinary ways that I could never imagine. It is one of those once-in-a-lifetime experiences that stay with you for years.

Note: This selection was written about my meal in 2012. It has brought to my attention that things were not as idyllic as it seems in the kitchens of The Willow Inn and I am sad to learn about the terrible abuse of both the inn and the chef. I do not condone any behavior that involves abuse.

How lucky can a girl get?!

I have had so much amazing and memorable food throughout my life and I am not done yet! Best of all, I do not *have* to travel at all to partake in many of my other favorites which my wonderful and talented husband has made for me over the years: beef bourguignon or beef stroganoff; rabbit stew with potatoes, carrots, and thyme; shrimp and asparagus risotto, paella and crepes. The list goes on…

How about you? What is one of your memorable food experiences?

The post Food is Life: My 10 most memorable food experiences appeared first on Misadventures with Andi.

Disclosure: I was gifted 3 bottles of Beaujolais wine from wineries focused on sustainable practices. 

My Wine Back Story

I grew up in a household where there wasn't a lot of alcohol. Both of my parents are lightweights when it comes to consumption and my father (based on stories that have been told about his drinking as a youth and young adult) suffers from some sort of super-low tolerance that was passed on to me. 

Once every 5-10 years I test those limits and end up very sorry! Why do I tell you that? Well, it has made me super particular in my selection process. When I drink, it is usually 1-3 servings and that is it. So I am not “wasting” them on anything that is not up to par!

When I first moved away from home and began drinking wine, I was living in the San Francisco Bay Area, right next to Napa and Sonoma where we can argue they create some very good wine.

My only experiences with wine before that were watered-down glasses of red wine that my grandfather let my sister and I have when visiting (my other grandfather would let us have sips of his beer while fishing with him, so I had a well-rounded education!) so when it came to purchasing and drinking my first bottles of wine, I started with red. I had friends that favored cabernets and merlots, so that is what I drank. 

As I got a little older and began trying different varietals, I settled on pinot noir. Then I started traveling to Europe for work, in particular Switzerland, where at business lunches and dinners I had the opportunity to taste some excellent French wines (and a few Swiss ones too) and began to relish the diversity in wines at my fingertips in France.

I was already an established Francophile when I moved there for work and I continued to explore the wines of all the regions I visited as well as at wine bars in Paris which were becoming a thing in the early aughts.

Eventually, I moved back to the US and bought a house in Berkeley where I was very lucky to be exposed to one of the best wine shops in the country, Kermit Lynch, whose collection of wine is vast and who carries wine from all over France, especially lesser-known ones that aren't in a lot of stores outside of major markets.

I traveled to Oahu several times to participate in a few food and wine festivals where I tried some very special French wines and kept adding to my collective wine memory. Truth be told pinot noirs remained my favorite and I eventually discovered that I had a preference for those from Willamette Valley. 

During my trip to this region of Oregon, I was reminded that how wine is created is just as important as the wine itself. Sustainable practices are going to allow us to have these wines for future generations. Farming practices and eco-friendly standards matter, not only for our own health but for the planet.

As I was getting healthier in all areas of my life (leaving the rat race in the San Francisco Bay Area, taking a sabbatical, spending months outdoors, changing our diet, and adding regular exercise) I also wanted to ensure that my wine was healthier too. After all, I am married to a Frenchman, and wine is an essential part of life 😉 (that plus butter – bless you Julia Child – and cheese!).

But then something happened. 

With our low-carb lifestyle and the loss of 40 pounds, my tastes changed again. Sadly, most red wine tastes bad to me now, something that truly confounds Mr. Misadventures! Poor fella has to drink his bottles alone while I now partake of chardonnay, pinot gris, and pinot grigios.

Until now.

I did tell you it was going to be a long story…

For the last year, I have been lamenting about this change to my wine drinking, I have been really missing red wine.

Then Beaujolais came into my life!

Discover Sustainable Beaujolais Wine

In all honesty, I didn't know much about sustainable wines in France but became keenly interested in them after reading a French detective series in which the lead character lives in an area with lots of vineyards, some of them making huge efforts to create organic and sustainable, eco-friendly wines.

After reading the series I became interested in researching the transition to more sustainable wines in France and there definitely is reason to keep your eye on this region just above Lyon (the true gastronomic capital of France by the way). When Mr. Misadventures and I lived in France we were a 2-hour drive from the Beaujolais region. We did visit the area (it is gorgeous) but not nearly enough!

You might be surprised to learn it produces more wine than Burgundy. But you may not have heard of this region unless you are familiar with Beaujolais Nouveau. And let's get this elephant in the room out of the way. The Beaujolais Nouveau grapes are harvested between late August and early September, fermented for just a few days, and released to the public on the third Thursday of November.

The Beaujolais Nouveau wine is polarizing. It has truly been around since the 19th century when some of this early production was sent to the bistros of Lyon (known as bouchons) for consumption and continued to gain popularity for several decades, leading up to 1985 when it became heavily marketed and the Beaujolais Nouveau “day” was created and celebrated on the third Thursday in November, particularly in Paris. But some people still look down on it.

However, it is ONLY one-third of the production of this region. The other two-thirds goes into the “good” stuff, the 12 appellations (in 3 classifications): Beaujolais, Beaujolais Villages, and Beaujolais Crus.

Beaujolais (comes in red, white, and rosé), Beaujolais Villages wine (comes in red, white, and rosé), and 10 Cru Beaujolais (reds only: Brouilly, Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas, and Saint-Amour). Beaujolais comes Gamay grapes (98%) and Chardonnay grapes (2%).

Another thing to note is that it is Beaujolais AOC an “appellation d'origine controller” or AOC which means ‘controlled designation of origin.” It is a certification granted to certain French (and other countries like Italy, Greece) regions for wines, cheeses, and other agricultural products. It is basically protection from others making products that are claimed to be from that region, they protect the consumer too.

Some examples are Roquefort cheese (how it all started); feta cheese (protected in Greece), Parmesan cheese (protected in Italy), champagne, etc.

Because Beaujolais isn't as well known as some of the other wine regions, the price for land and grapes is cheaper and therefore has attracted the next generation of growers and producers focused on sustainable production. Lots of producers are now certified organic or biodynamic and are terroir-driven.

In addition, many Beaujolais winemakers are producing natural (minimalist) wine (vins nature) which means there are fewer additions, like yeasts and sulfur dioxide. The natural wine movement was born in the Beaujolais region by winemaker and merchant Jules Chauvet who is seen as the founder. Remember Kermit Lynch mentioned above? He wrote about him in his must-read book, Adventures on the Wine Route. 

What I can tell you is this. I can drink this wine! My tastes may have shifted from moving to a low-carb lifestyle, but once again the Universe has deemed to put Beaujolais in my path and save the day. I can once again enjoy French red wine while at the same time feeling good about supporting a region and a wine that is kinder to mother Earth.

Sustainable practices lead to healthier, more biodiverse vineyards and better wine and I believe drinking wines made without chemical pesticides, fertilizers, and herbicides, with fewer sulfites and additives, has to be better for me!

Earth Day is a global annual event that takes place on April 22 and has been going strong since the year of my birth, 1970. To demonstrate my support I was pleased to collaborate with Discover Beaujolais and am sharing 3 Beaujolais wines along with a little bit about the producers who make sustainability a priority.

Château Thivin Côte de Brouilly 2019

The Geoffray family has been running Château Thivin in Mont Brouilly since 1877, using hands-on viticulture and vinification techniques to create terroir-reflective wines. They work to optimize growing practices to promote soil health, ensuring balance in the vineyard’s ecosystem. The vineyards are home to an array of wild plants, flowers, and herbs to promote biodiversity.

• Sustainable certifications: High Environmental Value (see definition below) and Terra Vitis (see definition below)
• Location: 630 route du Mont Brouilly, Odenas, France. Visits and tastings by appointment, BUT they have 2 gîtes in and around their vineyard, a wonderful way to experience Beaujolais!

Château de Javernand Chiroubles “Les Gatilles” 2018

Friends Arthur Fourneau and Pierre Prost craft wines together at the estate founded by Arthur’s great-grandfather in 1917, which features an 18th-century château and nearly 50 hectares of vines in the high-altitude Chiroubles Cru. The estate has been under organic conversion since 2018. “We are aiming for a sustainable and efficient system that goes far beyond organic,” the duo says, detailing their plan to achieve agro-ecological balance and boost biodiversity. “The vine is, therefore, less subject to stress, and it finds a balance that allows it to fully express its terroir.”

• Sustainable certification: 3rd year under organic conversion
• Location: 421 impasse de Javernand, Chiroubles, France. You can do a tasting in their cave by reserving by telephone (+33 09 63 29 82 13) or using the email form on their site. They also have “Journées Portes Ouvertes” open weekends in spring and fall, check the website for the latest details.

Château de Fleurie 2019, Fleurie

Owned by the Boisen and Barbet families—both direct descendants of the château’s original owner—this 18th-century château farms nine hectares of vines in the village of Fleurie, using large, traditional oak barrels for vinification. “Via HVE certification, Château de Fleurie engages in sustainable agriculture and respect of soil, water, and air,” says the winery team. The winery also works to protect and develop biodiversity and look for alternatives to phytosanitary inputs.

• Sustainable certification: High Environmental Value (see definition below) 
• Location: Not open to the public, they are sold through wine distributors.

Another very well-known producer is Les Vin Georges Duboeuf who is sometimes nicknamed the “Pope” or the “King” of Beaujolais. Address: 836 Rte de Fleurie, 71570 Romanèche-Thorins. Good news you can buy it here in the US!

Sustainable Certification Definitions

• High Environmental Value (HEV) Agriculture is a French certification created and supervised by the Ministry of Agriculture, Agri-Food, and Forestry in order to promote production from farms that voluntarily commit themselves to environmental-friendly practices. (Source)
• Terra Vitis was created in 1998 to publicize and recognize the concept of Sustainable Wine Production to business partners and consumers, to offer serious guarantees by the application of technical specifications, and to offer consumers wines made from grapes grown in Sustainable production. (Source)

What to Eat with Beaujolais

Beaujolais wine is the perfect food pairing for almost anything! Bring it for a picnic (grab some for your Paris picnic!), serve it at an apéro, pour a glass alongside a starter (entrée), main course, and dessert, and it pairs perfectly with a bistro meal. It is very food-friendly, with high acidity and fruity aromas. The 3 Beaujolais I had were on the lighter side, so this is what I recommend.

L'apéro (Happy Hour!)

• Beaujolais is great with French charcuterie and with cheeses like Brie, Camembert, or Tomme de Savoie. It also pairs well with Gouda and Cheddar.
• Try it with cold meats on a picnic: cold ham, cold turkey, or chicken.

Entrée/Starters

• Beaujolais is often eaten with salads such as Niçoise (tuna, green beans, hard-boiled eggs, tomatoes, onion, capers, and potatoes), Vosgienne (warm potato salad), Franc-Comtoise (ham, Comté cheese, and walnuts), Provençale (potatoes, green beans, tomatoes, olives, capers, parsley, tuna, and eggs).
• Salads with chicken or bacon, goat's cheese, and dried fruits or berries.

Main course

• Drink Beaujolais with chicken (why not poulet basque?), duck, mushroom risotto, blanquette de veau, or cassoulet.
• Seared tuna and salmon or even sushi

Dessert

• For dessert, (are you still with me?) fruit tarts, especially something like mango.
• Strawberries with Beaujolais poured over them – this is one of the first desserts Mr. Misadventures ever made with me when we were dating, strawberries soaked in red wine with a tiny bit of honey or sugar – delicious!

What I ate with the 3 bottles

• Château Thivin Côte de Brouilly 2019: stir-fried cauliflower rice with zucchini and cubes of leftover barbequed turkey breast with Japanese curry and a little bit of sour cream.
• Château de Javernand Chiroubles “Les Gatilles” 2018: foie gras (from the Lafitte store on Île Saint Louis in the 4th Arrondissement), levain bread from local baker Union Special in Raleigh; low carb whole-grain crackers and low sugar superfruit jam. Honestly, the only thing missing was some of mon amie Brianna's hot honey drizzled over the foie gras!
• Château de Fleurie 2019: v

How to Taste/Drink Wine the Right Way?

Answer: any way you want. The formality. The etiquette. Sometimes the rules surrounding tasting and drinking wine can be overwhelming and scare people away. Don't let all the secret code prevent you from enjoying French wine. Or any wine for that matter. Throw the rules out the window and you do you. For example, the “rules” say to drink a sweet white wine (Classic is Sauternes) with foie gras, but it was lovely with the Chiroubles!

If you “need” some guidance, try these tips for tasting wine:

1. Hold your glass by the stem
2. Swish your glass around to release the flavors
3. Smell it
4. Take a small sip
5. Don't swallow it
6. Let it roll around on your tongue for a moment
7. Take a few seconds to assess the taste
8. Swallow and analyze the after-taste or spit it out

The “process” is the same for a restaurant when they bring you a bottle, but you don't spit it out 😉

How to say the word Beaujolais? And what does it mean?

I was looking up something for this story when I ran into something that I thought was interesting. As a Francophile I don't always think about how to pronounce things, I have a French hubby and I can just ask him! People seem to be curious about what is the Beaujolais wine pronunciation, so I thought I would add it here as well. 

You pronounce it like this: Bo-Jo-Lay. Beau means handsome, joulais is a form of jolie which means pretty.

In essence, Beaujolais is gorgeous!

What do you think?

Where to buy Beaujolais wine

The good news is that wines from Beaujolais are widely available from grocery stores to wine and specialty stores, you'll find a wide range of bottles at all price points from wineries throughout the 12 appellations. Look for bottles with: Beaujolais (comes in red, white, and rosé), Beaujolais Villages (comes in red, white, and rosé), and 10 Beaujolais Crus (reds only): Brouilly, Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas, and Saint-Amour.

Now that I have discovered a red wine (I didn't try the white or rosé, but will now!) that I can truly enjoy, I am very excited to explore more of the wines produced in this region. My wine journey isn't over. And I am pretty sure it never will be. It has taken some twists and turns but always allowed me to discover wonderful new delights like

If you are interested in learning more about Beaujolais wines, visit the Discover Beaujolais or download this incredible guide (pdf) to the Beaujolais region and Beaujolais wine.

Santé / Cheers!

How about you? Have you tried Beaujolais wine? If yes, share your experience, share your favorite! If not, have I piqued your interest? Do you plan on finding a bottle near you and giving it a try? Do tell!

For a visual summary of this post, check out my Beaujolais web story!

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More Wine Adventures:

• Sonoma Wine Harvest with Friends
• Wine, Wings & Whales – An Oregon Road Trip – Part 2: Willamette Valley
• Hawaii – Volcano Winery

The post J’adore Beaujolais Wine appeared first on Misadventures with Andi.

Who doesn't love curling up in front of a fire with a good book and a delicious homemade latte? I love coffee, I have a whole coffee story and have written about it plenty (check out the end of this post to see the collection) because coffee is important to me! My day starts with an espresso from my beloved Nespresso machine, then I move to drip coffee (Counter Culture beans) from my coffee maker which I drink all morning.

But when I want to treat myself I make a latte, and I have many favorites! It is far cheaper to make lattes at home than to buy them at coffee shops. You can make several lattes for the price of what they charge! So if you are looking for latte recipes, I've got 42 of them for you! These latte at home recipes will have you smiling all the way to the bank!

Starbucks Copycats 

1. Starbucks Pistachio Latte 

Do you love pistachios? I sure do, they're so tasty and pretty! If you’re like me then you’ll adore this homemade Starbucks pistachio coffee drink. With ingredients like espresso, milk, pistachio syrup, frothed milk, and brown butter brown sugar on top. No machine needed! 

2. Starbucks Pumpkin Spice Cold Brew 

I get excited every year when Starbucks releases its pumpkin spice drinks. This cold brew copycat only needs 6 ingredients and about 5 minutes of your time. So get ready for the perfect latte at home! 

3. Iced Matcha Latte Copycat 

Iced matcha lattes are just so delicious. They’re extremely creamy, light, and energizing with green tea. Don’t leave the house to have one, just get the 4 simple ingredients listed in this recipe plus your blender. Pro tip: use cashew milk for the perfect flavor combination. 

4. Pumpkin Spice On Ice

Pumpkin Spice on Ice is thick, creamy, and perfect for fall and winter. If you crave pumpkin spice but still like your coffee on ice, this is the beverage for you. It has real pumpkin as an ingredient and you can whip it up in five minutes. Super easy to make without a machine. 

5. Starbucks Caramel Brûlée 

Caramel Brulee Latte, doesn’t the name say it all? This Starbucks copycat latte is ready in 5 minutes with only a handful of easy ingredients. All you need is freshly brewed espresso or instant espresso, milk, caramel sauce, whip cream, and Stroopwafel cookies as an optional garnish. 

6. Pumpkin Cream Cold Foam

Have you ever had cold cream foam with your coffee? It’s so rich and tasty and adds a fun element to your beverage. For this latte however you will need a handheld milk frother or stand mixer. 

7. Ice Blended Mocha 

If you enjoy your mocha latte blended on ice then this coffee is just the ticket. Ingredients call for a 0 cal sweetener so if you want something low-carb and sugar-free this is perfect. However, you can always use real sugar.

Matcha Lattes 

8. Blueberry Matcha Dunkin Copycat 

How beautiful is this blueberry Matcha beverage? When you really want to sip on something luxuriously creamy and sweet, yet still easy, try this latte. It’s a Dunkin donut copycat recipe that needs only 4 ingredients and 15 minutes to make. 

9. Hojicha Japanese Tea Latte

Japanese teas like matcha, sencha, and hojicha make absolutely lovely lattes. Unlike other teas, Hōjicha is roasted at very high temperatures in a porcelain pot over charcoal. This creates a sweeter taste with lower caffeine content. All you need for this beverage is tea leaves, whole milk, water, and some maple syrup. 

10. Whipped Dalgona Matcha

How gorgeous is this whipped Matcha drink? You won’t believe how easy it is to make and that you only need 3 ingredients. You can drink it warm or over ice, no machine needed! 

11. Spearmint Matcha 

This coffee house quality spearmint Matcha drink has vibrant refreshing flavors. You can whip it up in just five minutes and consume more of it than coffee because it has a lower caffeine content. You will need honey, Matcha, milk, mint tea, and water. 

12. Pistachio Matcha 

Pistachio Matcha lattes are perfectly balanced in flavor and consistency. You can expect a sweet, earthy, and nutty taste in every sip. Pro tip: these flavors taste really good with thick coconut milk from the can. Make sure you get the full-fat kind for the best texture. 

13. Strawberry Matcha Latte 

Everyone will love this fruity, fun twist on a classic matcha. All you need is fresh strawberries, Matcha powder, warm water, milk, ice cubes, and a sweetener of your choice. You can make this delightful beverage in 7 minutes flat.

Chai Tea Lattes 

14. Cookie Butter Chai Latte

A cozy, comforting coffee-free cookie butter latte is within reach with this fall chai recipe. Make it in just minutes with Biscoff cookie butter flavor. It has less caffeine than most coffee beverages and fantastic spices like ginger, cinnamon, and cardamom. 

15. Honey Pumpkin Chai

One sip of this honey pumpkin chai will make every moment cozy. Make this coffeehouse-style beverage in 5 minutes at home! As an avid tea drinker, I want cafe vibes without coffee. And that’s what you get with this drink and all without a machine. 

16. Pumpkin Chai Cold Foam 

You don't need to hit up Starbucks for this treat. This chai-spiced cold foam drink has all the warming flavors of the classic chai. And it plays well with the pumpkin and cold foam. Depending on the milk you choose, there may be nutty or buttery notes too.

17. Iced Chai Latte 

Make a simple iced chai latte at home with 5 easy ingredients. This beverage is healthier, and well-balanced, with sweet and spicy tones. All you need is boiling water, a chai tea bag, chai spice, cashew milk, maple syrup, and ice. 

18. Chai Tea Latte 

When it’s cold outside and you want a hot chai tea this is the recipe for you. It’s easy, tasty, cozy, creamy, and made without any complicated mixes. Just grab some milk (cows or plant-based), chai tea, the sweetener of your choice, and chai spice.  

19. Apple Butter Chai Tea

Fall and winter are my favorite seasons because it means it’s time for cozy drinks! This apple butter chai tea latte is perfect for autumn. It only takes 5 minutes to make with earthy, sweet, and spicy ingredients. Includes 1 tablespoon of apple butter, for best results use a handheld milk frother. 

Best For Fall 

20. Baileys Coffee 

Bailey Irish coffee is great for brunch parties. This recipe calls for a splash of Irish cream liquor so serve to grown-ups only. No fancy equipment is needed either, just whisk the milk in a saucepan! Serve this spiked drink when celebrating holidays like St. Patrick’s Day, Mother’s Day, or Christmas.

21. Salted Caramel 

A creamy, sweet, and salty caramel macchiato latte tastes like heaven. Especially when you make the caramel sauce from scratch with butter, sugar, heavy cream, and salt. Then make the beverage base with milk, caramel, and 2 shots of espresso.

22. Lavender Fog 

Lavender London Fog is perfect for mom's birthday. Treat her right with a creamy, frothy, and sweet tea that also has hints of lavender, citrus, and bergamot. You will need water, loose earl grey tea, dried culinary lavender flower buds, honey or sugar, pure vanilla extract, and whole milk. 

23. Mexican Spiced Mocha 

This Mexican hot chocolate-style coffee gives your taste buds a little kick. What makes it Mexican coffee though? Well, that would be the combination of cinnamon and chili powder. Don’t knock it till you try it! 

24. Hot Pumpkin Spice 

If you like your pumpkin spice latte hot try this simple-to-make recipe. For best results use whole milk, fresh pumpkin purée, brown sugar, pumpkin spice, and espresso. You can use an espresso machine or make it without one and use instant! 

25. Cafe Con Miel

Cafe con Miel is Spanish for coffee with honey. This beverage recipe to make at home has espresso, honey, whole milk, and ground cinnamon! It’s ready in 5 minutes and tastes amazing using a natural sweetener. 

26. Cookie Butter Latte 

Cookie butter-flavored lattes are so good I’m so glad I found out about them! This beverage is easy too and doesn’t require special tools or a machine. With flavors like brown sugar, simple syrup, and chai tea concentrate, you know the results will be spectacular. 

27. Pumpkin White Chocolate 

Pumpkin is a common coffee ingredient for Fall but have you tried combining it with white chocolate? You can substitute Splenda for sugar to lighten the calories if you prefer. Start by melting the white chocolate in a pan, and add pumpkin, milk, coffee, and whipped cream! 

28. Eggnog Latte

You can easily make this eggnog latte without a machine by heating the eggnog and milk in the microwave or in a pan. Then transfer hot milk to a sealable jar or even a cocktail shaker and shake vigorously. This method of milk frothing doesn’t last as long but it’s still good! 

Best Served Cold 

29. Iced Oat Milk 

Make an iced oat milk coffee quick and easy in less than 10 minutes. All you need is the oat milk along with espresso, brown sugar, cinnamon, vanilla extract, and maple-infused syrup. It’s perfect for a Fall brunch especially when it’s not too cold yet. 

30. Oreo Iced Mocha 

If you really like a dessert-style latte try Oreo iced mochas. You won’t believe that it only needs 3 ingredients and 15 minutes of your time. That’s right all you need is coffee, Oreos, and milk (plus the ice so technically 4 ingredients). 

31. Coconut Milk Latte 

Creamy coconut milk really started growing on me a few years ago. Now it’s one of my favorite beverage ingredients. This coffee drink is rich, sweet, and lovely for breakfast or brunch. Made with espresso, maple syrup, cinnamon, vanilla extract, and frothed coconut milk.

32. Iced Strawberry Latte 

Ice strawberry lattes are so pretty, delightful, dreamy, and creamy! If you’ve never added strawberries to your morning beverage, now is the time to try. It’s an icy treat with 7g of sugar + 50 calories per serving. 

33. Frozen Coffee Dunkin’s 

This Dunkin Donuts copycat frozen coffee latte recipe is fun and tasty. It’s also so easy to make with coffee ice cubes, homemade whipped cream, and caramel sauce. All you have to do is blend the ingredients and serve them up as a personal treat or enjoy with friends. 

34. Ice Blended Mocha 

Make this Mocha Coffee Punch without a machine! Many areas are still relatively warm at the beginning of Fall. That’s why these ice-blended mochas are still perfect for Autumn. All you need is International Delight Mocha Iced Coffee, milk, vanilla extract, sugar, vanilla ice cream, and whipped cream. 

35. Tiramisu Chocolate Latte 

Talk about a dessert-style coffee latte! This Tiramisu chocolate beverage is a spectacular treat. All you need is chilled coffee, whipped cream, sugar, white chocolate, mascarpone cheese, coffee ice cream, and milk chocolate for the topping.

Extra Pretty Coffees 

36. Pandan Latte 

How gorgeous is this Pandan Coffee? Pandan is a tropical plant native to South Asia with a grassy vanilla flavor and a hint of coconut. It’s absolutely lovely in this recipe that takes 6 minutes flat, requires no special machine, and has 4 easy ingredients.

37. Gingerbread Latte 

Gingerbread is a popular flavor for the fall season. It’s particularly outstanding in coffee and drinks. Make this simple recipe at home in just 3 minutes. It is so delicious yet gluten-free, dairy-free, vegan, paleo, and refined sugar-free.

38. Keto Pumpkin Spice 

Make a keto version of your favorite pumpkin spice latte with this homemade recipe that’s ready in five minutes. It tastes like it came straight from a café. Pro tip: use heavy cream, fresh pumpkin purée, and monk fruit sweetener. 

39. Maple Latte 

Your homemade latte will really stand out when you make maple the star of the show. With real maple syrup, no fancy equipment needed, and a cheap price tag this will become your new favorite morning drink. Elevate your brunch gathering by serving this latte to friends too. 

40. Condensed Milk Latte 

Condensed milk is the perfect ingredient for a good coffee. It is thick, rich, creamy and the perfect contrast to bitter coffee. For best results use a French press coffee machine and serve in a tall glass. 

41. Hibiscus Rose Latte

This hibiscus rose latte is amazing served hot or iced! You will adore the aromas, the honey drizzle, and the rose water. If you prefer a caffeine-free option that’s perfect for relaxation and wellness try this tea beverage. 

42. Rose Milk Tea Latte

Rose flavor milk tea lattes have a delicate flavor using rose-infused milk. Choose your level of sweetness using infused honey, rose sugar, or rose simple syrup. Mix with your favorite plant-based milk like soy milk, coconut milk, oat milk, or almond milk. 

What is needed to make lattes at home?

All you need to make a standard latte is steamed frothed milk and hot espresso. So the easiest way to make one at home is by using a handheld milk frother and an espresso machine. However, you can easily substitute regular coffee or instant espresso and make steamed milk in a saucepan. 

Now you know how easy it is to make a latte at home with or without a machine! Plus the flavor variations are endless. You can even ditch the espresso and make matcha or another tea-flavored one! 

42 is a lot, BUT I bet there are more!

More coffee stories:

• San Francisco’s Coffee Cultures
• How to order coffee in Paris
• How to order coffee in Portugal
• Greenwell Farms in Kona
• 3 Hot Coffee Shops in Washington, DC

What's your favorite from this list and do you have another favorite I missed? Do share!

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The post 42 Latte Recipes To Make At Home appeared first on Misadventures with Andi.

I first discovered this salad when I was working in the French part of Switzerland. I went to lunch with colleagues nearly every day and my teammates ate a lot of salad, and in particular in the summer, lots of Nicoise salad. Whether it was a cheap little cafe or an expensive restaurant, there was a Salade Niçoise on the menu.

Salad Nicoise is a popular French salad that is named after the Nicoise olive/Nicoise olives, a type of black olive that is found in the south of France along the French Riviera around the city of Nice.

The salad can be made with any variety of fresh vegetables, but typically includes tomatoes, green beans, potatoes, and olives. It can also usually has includes tuna or anchovies (or fresh anchovy fillets). Some people add capers as well.

As I discovered recently while watching a segment on French news and then discussing with Mr. Misadventures, the true ingredients in a classic Nicoise salad are a source of debate. My hubby says traditional niçoise salad has to have green beans and tuna. Some folks they interviewed in Nice said there are no green beans. Whew, it got heated!

Fear not. You can tamper the temperature of this disagreement by enjoying it with a chilled glass of white wine!

When we switched to a low-carb lifestyle, we started making a low-carb version of this French classic, by using turnip instead of new potatoes. To reduce the carbs even more, we've done it with cauliflower too.

Once you have your ingredients, this salad is easy to make!

If you are making this salad with turnips, then you need to roast them. You do that in the oven by lining a baking sheet with parchment paper and spreading the diced turnips on it. Drizzle the olive oil, sea salt, and pepper over the turnips and toss to coat.

Roast the turnips for 25-35 minutes, or until they are tender on the inside and slightly crisp on the outside.

While the turnips are roasting, set a steamer basket insert into a medium saucepan with water just below the steamer. Bring the water to a boil and add the green beans (haricots verts).

Cover with a lid and steam for 5 minutes to gently cook the green beans. Rinse with cold water (or give them an ice bath to keep their vibrant green color) and set aside the turnips and green beans to cool while you prepare the rest of the salad.

To make the vinaigrette add all the ingredients except for the olive oil into a small bowl.  Whisk to combine, and then continue whisking while you drizzle the olive oil in a small stream with the other ingredients.  Whisk until fully combined, then store in a jar until you’re ready to use it.

To build your Niçoise salad, make a bed of greens with the chopped lettuce into a large bowl along with 1/3 cup of the vinaigrette.  Toss to coat every piece of lettuce fully.

To the lettuce, add the roasted turnips, steamed green beans, sliced radishes, sliced cucumbers, halved cherry tomatoes, tuna, quartered hard-boiled eggs, and black olives. 

You can use fresh tuna. You will need to buy tuna steaks, grill them, let them cool, and then cut the tuna in chunks, but I just use very high-quality canned tuna.

Drizzle another 2-3 tbsp of dressing over all the additions and toss to combine.  Add more dressing if desired. 

Alternate Ingredients or Variations.

• Some people add capers and green spring onions.
• Other vegetables I have seen are bell peppers,
• If you use fresh tuna steaks, splash them with a hit of fresh lemon juice.
• I have seen people do a Dijon mustard vinaigrette and switch out the nicoise olives for kalamata olives as they are easier to find in the grocery store.
• Season with good quality flaky sea salt (or kosher salt if that is your preference) and black pepper.

Serve, and enjoy! Bon appétit!

See the step by steps instructions in the recipe card at the end of this post.

Photography and recipe development by Heather Englund of Fit Mama Real Food

How about you? Have you had salad nicoise? What ingredients do you use? Do tell!

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Salad Nicoise Recipe

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Salad Nicoise is a popular French salad that consists of greens, potatoes, tomatoes, hard-boiled eggs, olives, and tuna. It is usually dressed with olive oil and vinegar. It is a healthy and filling meal that can be enjoyed for lunch or dinner.

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Ingredients

• Salad Ingredients:
• 3 turnips, diced
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1/4 pound green beans, ends trimmed and cut in half
• 1 head of red leaf lettuce, chopped
• 6 radishes, sliced thinly
• 1/2 English cucumber, sliced in half length-wise, then into small moon-shaped pieces
• 1 pint of grape tomatoes, cut in half
• 2 - 5 ounce cans of albacore tuna in oil, drained and broken into smaller pieces
• 4 hard-boiled eggs, quarter
• 1/2 cup black olives, pitted
• Red Wine Vinaigrette Ingredients:
• 1/3 cup red wine vinegar
• 1 tbsp dijon mustard
• 1 garlic clove, minced
• 1 tsp maple syrup (or honey)
• 1 tsp sea salt
• 1/4 tsp pepper
• 1/2 cup extra virgin olive oil

Instructions

1. Preheat the oven to 375 degrees F. 
2. Line a baking sheet with parchment paper and spread the diced turnips on it. 
3. Drizzle the olive oil, sea salt, and pepper over the turnips and toss to coat. 
4. Roast for 25-35 minutes, or until the turnips are tender on the inside and slightly crisp on the outside.  Set aside to cool while you prepare the rest of the salad.
5. While the turnips are roasting, set a steamer basket insert into a medium saucepan with water just below the steamer. 
6. Bring the water to a boil and add the green beans. 
7. Cover with a lid and steam for 5 minutes to gently cook the green beans.
8. Set aside to cool.
9. To make the vinaigrette add all the ingredients except for the olive oil into a small bowl.  Whisk to combine, and then continue whisking while you drizzle the olive oil in a small stream with the other ingredients. 
10. Whisk until fully combined, then store in a jar until you’re ready to use it.
11. To build your Niçoise salad, add the chopped lettuce into a large serving bowl along with 1/3 cup of the vinaigrette. 
12. Toss to coat every piece of lettuce fully.
13. To the lettuce, add the roasted turnips, steamed green beans, sliced radishes, sliced cucumbers, halved tomatoes, tuna, quartered hard-boiled eggs, and black olives. 
14. Drizzle another 2-3 tbsp of dressing over all the additions and toss to combine. 
15. Add more dressing if desired.  Serve, and enjoy!

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Mr. Misadventures eats salad every single day for lunch, usually, it's just some variety of lettuce and oil and vinegar. For me, I need something a little more “interesting” so I am always trying different combos of flavors and textures.

My salad doesn’t have a name, but let’s just call it a simple summer salad with tomatoes and peaches. Or my fresh summer salad with North Carolina's bounty! Fortunately, you don’t have to live in North Carolina to make this!

However, if you can get to a farmers market in your area you are going to have better quality and tastier ingredients. We go to the North Carolina State Farmers Market (or a smaller local market) every week in the summer and buy tomatoes, peaches, and basil there.

To make this salad, I cube the tomato, peach, and avocado. I shred fresh basil and crumble semi-soft goat cheese (I use this one from Trader Joe's).

I shell some pistachios. If I am feeling lazy or want a change, I do roasted and salted sunflower seeds.

I throw everything into a large salad bowl and add olive oil, balsamic vinegar, salt, and pepper.

Buy the highest quality olive oil and balsamic vinegar you can afford. With really good quality balsamic vinegar you don’t need a lot. I am still nursing the last of two bottles we bought in Florence. Our Context Travel tour guide brought us to an incredible store and if I ever get back to Florence I am clearing my suitcase for more!

Once everything is in the bowl, I mix it all and dive in!

By the way strawberries, basil, and balsamic vinegar make a great bruschetta!

More Peach Recipes from Friends

Some of my travel and food blogging friends have delicious peach recipes and I am sharing a few of my favorites here!

• My friend of Casual Foodist (and Casual Travelist!) has 2 great recipes: Peach Crisp with Pecan Streusel and Peach Dutch Baby.
• My friend Cynthia of What A Girl Eats has Honey Drizzled Grilled Peaches with Mascarpone.
• My friend Christina of Cristina's Cucina has several delicious peach recipes: Peach Cake, Peach Ice cream, and a Peach Crisp.
• My friend Kelly of Tasting Page has 2 peach recipes: Minty Peach Soup (mint and peach, what a combo!) and vegan coconut peach popsicles.

Also, thanks to Heather Englund of Fit Mama Real Food who did the photos for me!

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Fresh Summer Salad with Tomatoes + Peaches

Yield: 1

Prep Time: 10 minutes

This is a salad I created the first summer I moved to North Carolina to take advantage of the delicious tomatoes and peaches that flood all the local farmer's markets! I make it several times a week!

Print

Ingredients

• - 1 medium tomato
• - 1 medium avocado
• - 1 small peach
• - 2 dozen shelled pistachios
• - fresh basil, shredded (about 6 leaves)
• - 1/4 cup semi-soft goat cheese, crumbled
• - 3 Tbsp olive oil
• - 2 Tbsp balsamic vinegar
• - salt and pepper to taste

Instructions

1. Cut the tomato, peach, and avocado into cubes
2. Shred the basil
3. Crumble the semi-soft goat cheese
4. Put all the above ingredients into a large individual-serving bowl
5. Add the olive oil to taste (I use about 3 tablespoons)
6. Add balsamic vinegar to taste (I use about 2 tablespoons)
7. Add salt and pepper to taste
8. Toss all the ingredients together.
9. Enjoy!

Notes

• This salad works well with both white or yellow peaches.
• When pistachios are too expensive or I want to change things up a bit I added roasted and salted sunflower seeds.
• When avocados are too expensive or not good, I do the salad without them.
• If you are on a low-carb diet or reducing your carbs, I suggest only using 1/2 the peach.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 935Total Fat: 83gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 61gCholesterol: 26mgSodium: 587mgCarbohydrates: 40gFiber: 17gSugar: 20gProtein: 17g

Nutrition information isn’t always accurate.

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It wasn't until later when I grew into my adult Francophile self and moved to Europe for work that I truly began to appreciate this dynamic “dish.” I enjoyed many of these with my colleagues in Switzerland during Friday apéros and Mr. Misadventures and I often will enjoy a charcuterie board on the weekend, while camping, or even hiking!

While the charcuterie board has been around for quite a long time, it has only become a staple in American restaurants in the last 5+ years, appearing on menus across the country. This classic sharing item works perfectly for groups of friends or couples dining out. It is also ideal for any dinner party, allowing the host to cater to multiple people in one simple starter.

But don’t mistake the simplicity of the charcuterie board for boring. The variety of combinations that you can put together when creating the ideal board, makes this an incredibly exciting and appealing option for any night out or in!

So let us look at how to build a charcuterie board and what to put on one. But before we do that, let's start with where it originates from, as that plays into their construction.

D'accord? Allez!

What does charcuterie board mean?

Let’s start by breaking down the word charcuterie itself. It is derived from two French words that literally mean cooked (cuit) and flesh (chair), but it is French for a butcher shop as well as a style of cooking devoted to prepared meat products, traditionally pork. On the board, charcuterie refers to the cured meats that are on offer. (By the way, charcuterie is pronounced “shar-koo-tir-ee.”)

A lot of people believe that the charcuterie board is Italian because the name sounds like “carne cruda” – or raw meat; however, this dish originated in France and migrated over to Italy. Even though the origins of the charcuterie board are traced back to France, it is popular in many different countries throughout Europe, including Italy, Spain, and Portugal.

The word was first used in the 15th century to describe shops in France that sold products that were made from pork, but the act of charcuterie is steeped in the belief of not wasting any part of the animal and can be traced back to Roman times, with the practice of salting and smoking meats to preserve them.

These days a charcuterie board is a selection of meats, cheeses, and other accompaniments that are served together to create an appetizing platter. But you will also see that it can go way beyond those simple ingredients.

When do the French eat Charcuterie Boards?

One last step before we dig in. The charcuterie board, or assiette de charcuterie is a beloved French institution. The French partake in this grazing style of eating for pre-meal (lunch/dinner) apéros at wine bars, on bistro menus, for a weekend meal at home, or on a picnic. The assiette de charcuterie is considered a bon apéritif sous forme de grignotage..or good pre-meal snacking!

What to put on a Charcuterie Board?

The traditional ingredients for this board consist of bread, cured meats (mainly pork), cheeses, and various other accompaniments that are served together to create an appetizer platter. On the modern charcuterie board, you are likely to see pickles, dips, fruits, crackers and bread, olives, and other vegetables.

Ultimately it comes down to the preferences of the host, the restaurant, or you depending on who is making it and who it is for, but it is not unusual to see the following on a charcuterie board:

• Bread and crackers. It is common to see bread or hearty crackers on the board or sometimes served alongside the board. They go particularly well with the meats, cheeses, and dips.
• Dips. You will often find an olive oil complimenting the board, as well as dips like hummus and tzatziki. Mustard is another popular addition.
• Fruits. Apples and grapes are the most common fruit to be found. Dried fruit can also be seen, like apricots and dates.
• Nuts. Almonds are a staple and others that you might see are cashews and pistachios. Depending on the cheeses, there could also be walnuts.
• Vegetables. Cucumber, carrots, olives, and pickles are typical veggies to see on a charcuterie board. They should be cut thick enough to not fall apart with a dip.

Despite these additions, at the heart of a good charcuterie board are the meats, closely followed by a variety of good cheeses, normally selected to compliment the meats chosen.

Whilst the origins of charcuterie lie in pork, the selection of meats used now has expanded far beyond that. Some of the more common meats to find on your board would be capicola, salami, prosciutto, dry-cured chorizo, mortadella, or ham. You should choose the highest quality meats possible, and think quality over quantity when it comes to a good charcuterie board.

Recently, Mr. Misadventures and I also had the opportunity to enjoy a seafood-focused board (although there was still some French ham on there!) at the Inn on Turner while staying in Beaufort.

The cheese selection to expect varies depending on meats, the wines you have chosen (more on them shortly), and personal taste. You might find classics like a good cheddar or swiss cheeses. Soft cheeses are quite common, with brie and differing types of goat cheese very popular.

An aged gouda is a good staple of a charcuterie board, along with gruyere. The key is to have a few contrasting kinds of cheese, so the board has variety and they enhance the dining experience.

Is Charcuterie Board healthy?

A charcuterie board is typically considered a healthier option for an appetizer because it consists of mostly meats and cheeses, which are high in protein. In addition to being tasty, this combination also provides plenty of sustenance before the main meal begins.

With Mr. Misadventures and I following a low-carb lifestyle, we love charcuterie boards because meats and cheeses are low-carb. We just skip the bread and go for low-carb crackers (our favorite: Trader Joe's Gluten-Free Norwegian Crispbread Crackers).

What to put on a French charcuterie board

Oh la la, so many options!

We were recently gifted some Jambon de Bayonne and used it to make a weekend platter while relaxing on our back deck (before it got too humid!). We are big fans of this product from the south of France!

Jambon de Bayonne (Bayonne Ham) is a cured ham that originates from Bayonne, a port city in the far southwestern part of France. It has a delicate yet complex flavor and is typically served thinly sliced for breakfast or lunch. Jambon de Bayonne is air-cured, from pigs native to the region with ‘mountain salt’ sourced from the base of the Pyrenees Mountains. There is a great article that includes a little of its origin story here.

Bayonne Ham is considered a delicacy in France and can be purchased from specialty stores. In 2014, Bayonne ham became the first French dry-cured ham sold on the US market. You can find these brands of Bayonnne Ham here in the US: Agour, Delpeyrat, Pierre Oteiza, Mayte, Salaisons de l’Adour, La Maison du Jambon and from the American-based company D’Artagnan where Mr. Misadventures and I get our duck confit.

We paired our Jambon de Bayonne with Petit Basque, dried apricots, Everything But the Bagel Nut Duo (almonds and cashews), and cornichons.

A traditional French assiette de charcuterie will have patés, terrines, and rillettes along with ham and dried sausage. For cheeses, with over 3,000 in France there is no wrong way to go. Typically you will see Camembert or Brie (I prefer Saint André), Morbier, Comté, a Roquefort or Blue, and then some kind of goat cheese. There will be cornichons and real Dijon mustard.

Other items might include red grapes, almonds, radishes, figs, almonds, walnuts, olives from the South of France. France is a magical place when it comes to food, the possibilities are endless!

One thing to note, a French charcuterie board will always be served with bread, never crackers.

Serve with champagne or Beaujolais wine.

Bon appétit !

What to put on a Spanish charcuterie board?

Similar to the French version, I would start with a cured ham along with sliced dried chorizo and then accompany it with Manchego, Mahon, and Drunken Goat cheeses then add Spanish Marcona almonds, mixed olives, and quince or dates.

Serve with cava (sparkling wine), Rioja, or Rueda.

Olé!

What to put on an Italian charcuterie board?

Charcuterie boards in Italy are considered the anti-pasta course. For meats, go for Italian salamis (there are a ton of Italian varieties like Genoa, cured, uncured, etc.), prosciutto, Soppressata, or Speck. For cheeses, I like Pecorino, especially ones with truffles, bite-size mozzarella balls (I think Burrata is too soft for a board), parmesan, and provolone – that gives a good amount of textures and flavors.

Then add cherry tomatoes, artichoke hearts, and walnuts and sweeten things up with figs, cantaloupe, a drizzle of reduced balsamic vinegar, and a dab of honey. 

You often see crostini with fresh bruschetta as well.

Serve with the traditional Aperol Spritz or Chianti, Barolo, or Sangiovese wines.

Mangia!

Alternative charcuterie boards

As charcuterie boards have evolved, some different versions of the boards have been created.

• Vegetarian boards that contain plant-based products. Mr. Misadventures and I used to buy an amazing mushroom pate when we were living in San Francisco! Vegetarian Mama has a great recipe for a vegetarian charcuterie board.
• Vegan boards with vegan cheese, meat substitutes, and lots of yummy vegetables, nuts, and fruits. Emilie Eats has a great recipe for a vegan charcuterie board. 
• Desert boards with cookies, marshmallows, chocolate dipping sauces, etc. 
• Another popular version you might try is a kids' version. Using meats like ham and salami, which are easier for their palates, cheeses like cheddar or even cheese straws for fun! Then choose fruits like strawberries and maybe add a little mini donut to top off the board.
• I have seen some very creative french fry boards! You can have different kinds of fries (matchstick, steak, sweet potato) and dipping sauces.
• Breakfast is another great opportunity!

Holiday charcuterie boards

A charcuterie board is a delicious and beautiful way to serve food for any occasion. But they also make tasty treats for the holidays – This would be an awesome addition to any holiday party you're hosting.

A Christmas version might have cranberries as one of the fruits, chocolate truffles, and some items shaped like trees.  For a romantic evening, maybe a valentine's version, making some of the foods look like hearts, as well as adding some chocolate-dipped strawberries and even some love heart sweets.

How to make and build a charcuterie board?

Choose a variety of meats and cheeses, bread, and condiments to build your own board. The idea is that the different components can be layered over one another in a pleasingly colorful pattern–a “beautiful mess” as Julia Child once said. If it's good enough for Julia, it's good enough for me! I will say that there are very talented people out there doing custom charcuterie boards. I love some of the ones I've seen locally in the Raleigh-Durham area such as Graze Charcuterie and Crafted in Thyme. 

We do eat with the eyes, but I am not going to stress if it isn't perfect. The essential ingredient when it comes to charcuterie boards is good quality products. Once you have that, the building is a snap.

With so many options available to go on a charcuterie board, it is often difficult to work out where to start when designing the best board possible. So let us look at some good charcuterie board ideas and consider best practices when building the perfect charcuterie board. It is important to start with the key ingredients that make a charcuterie board: the cheeses and meats.

Everything else is an accompaniment to these centerpieces, so getting them right first is the goal. Just because there's barely any cooking involved in preparing a charcuterie board, doesn’t mean you shouldn’t plan it like any meal.

So to start, list out the meats and cheeses you want on your board. Typically have around three of each and then start to think about the other items you’d like on the board. Choose from the various bread, fruits, veggies, dips, etc… and ensure you have variety without overloading the board with too much.

When you go to build your board, start by layering the cheeses and meats, keeping them apart on the board, with gaps to place all the other foods in place. Fold and shape them into different styles, to give the board an attractive look (again, people start eating with their eyes!) and ensure that as the centerpiece of the board, they are not going to be overshadowed by the accessories to come.

Make things like the fruits and veggies engaging, slice up your grapes, cut the apples, maybe display the veggies in a nice jar or put the olives in a small bowl. If you have space, group the bread and crackers together, but as they take up a lot of space don’t be afraid to put them on the side on a separate bowl or board.

Next, add the various dips you are going to use, maybe a sprinkle of nuts across the board and you’ll start to have a really enticing charcuterie board fit for any dinner party.

One final thought when you look at the visual appeal of your charcuterie board is color. Most of the cheeses and meats will have a similar look, so try and choose the other items to compliment this. For example, green grapes will add more than red ones, don’t be afraid to add editable herbs and any bowls you use, make them bright and attractive.

What about the charcuterie board itself?

The board itself is traditionally made of wood but it doesn’t have to be. The size is the most important part, you want to be able to put out a good variety of meats, cheeses, and the other foods, so it needs to be of a good size for the party you are catering.

Some people might use a cutting board or chopping boards, maybe even large platters. If you do want a more traditional-looking board, then a hardwood would be the choice, an olive wood board has a great look but you might also consider teak or hard maple as good alternatives.

You can have a lot of fun with the board! We have different shaped ones – smaller for just Mr. Misadventures and I, larger ones for groups and small parties. You have different colors or patterns as well.

Some of my favorite charcuterie boards:

• Pottery Barn has a large variety of boards in a wide range of price points. I like this monogram one and LOVE these round and raised ones. 
• Mark & Graham also have a monogrammed one in a beautiful French navy blue.
• Wayfair also has a ton of boards!
• Food52 has lovely Dansk boards.
• But probably the BEST place to find unique, customizable, and varied boards designed by small business owners and artists is Etsy.

There are many different types of charcuterie boards depending on where you or your host(ess) is from. What meats they like to eat (or not, vegetarian and vegan…), and what cheeses they enjoy. Ultimately, whatever type of food you prefer, you should be able to put together a charcuterie board that will make a perfect dining or pre-dining experience for any guest.

Where to get great charcuterie in Paris

Of course, it would not be a Misadventures with Andi post without a little bit of Paris sprinkled in! If you are looking to experience authentic charcuterie while visiting, check out these places which are known to have the best charcuterie in Paris.

• Le Garde-Robe (41 Rue de l'Arbre Sec) in the 1st arrondissement.
• Le Barav (6 rue Charles-François Dupuis near Rue de la Corderie) a wine bar in the 3rd arrondissement.
• Les Epiciers (33 rue de Montmorency) also in the 3rd.
• L'Avant Comptoir (3 carrefour de l'Odéon) a Misadventures favorite in the 6th arrondissement.
• Arnaud Nicolas (46, Avenue de la Bourdonnais) in the 7th arrondissement. Arnaud is a Meilleur Ouvrier de France in charcuterie! He has a standalone store at 125, Rue Caulaincourt in the 8th arrondissement.
• Ô Comptoir du Sud-Ouest (19 Rue de Miromesnil) also in the 8th arrondissement.
• It's hard to get into Septime, but much easier to get into the adjacent wine bar with great charcuterie! La Cave de Septime (3 rue Basfroi) in the 11th arrondissement.
• Simone (33 Boulevard Arago) in the 13th arrondissement.

Where to buy great charcuterie in Paris

If you are staying in an apartment in Paris and want to bring some charcuterie “home” for your own apéros or meal, or if you are planning a picnic in one of the many wonderful parks (I've got 9 places for you here), check out these charcuterie shops for some of the best charcuterie you can buy in Paris.

• Caractère de Cochon (42, rue Charlot) in the 3rd arrondissement.
• Maison Verot has several (wonderful) shops in Paris at: 38 rue de Bretagne in the 3rd arrondissement; 3 rue Notre-Dame des Champs in the 6th arrondissement; 60 avenue des Champs-Élysées in the 8th arrondissement; 40 boulevard Haussmann, in the 9th arrondissement; 7 rue Lecourbe, and in the 15th arrondissement.
• Pascal Joly (89 Rue Cambronne) in the 15th arrondissement. Also a Meilleur Ouvrier de France.

How about you? Do you like charcuterie boards? Do you build simple ones or more elaborate ones? Have you done themed charcuterie boards? Do tell!

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Besides the brilliant and wildly entertaining story, I was exposed to a new cocktail that I had never heard of before, the French 75. The cocktail was the preferred beverage of the main character Helene.

I tell you. You never, ever stop learning. Even a passionate Francophile like me, married to a Frenchman and as someone who has lived in France, I had not heard about this classic cocktail!

Now that I know what the French 75 drink is, it has become a part of my regular répertoire at home, and during my next trip to Paris, I will certainly be trying the cocktail there. I am a fan of champagne and often order << un coupe>> or a Kir Royale (champagne and crème de cassis) as a pre-dinner drink in Paris. (You will always be asked whether you want a pre-meal drink in a good French restaurant.) You can't get more classic than a glass of good champagne and I welcome the French 75 into that family.

If the French 75 drink is new to you, then read on!

History of the French 75 Cocktail + Who Invented It

Who doesn’t love a good cocktail? The history of cocktails can be mired in myths and legends. Case in point: the French 75 Cocktail. It is generally described as a refreshing and light champagne martini. This classic lady is a delightful mix of citrus, sugar, gin, and, of course, champagne. As with many alcoholic beverages, the history of the French 75 cocktail is less than clear.

When it comes to the naming or invention of the 75, historians appear to be split on that. Most believe the originator to be a Scot named Harry MacElhone. Harry owned a popular bar in Paris named Harry’s New York Bar. [I knew Harry invented the Bloody Mary [merci for that!] and I have been to the bar in the 2nd arrondissement [5 Rue Daunou], but I still didn't know about the French 75!) Around 1922, he published a work that named the drink the “75”. It was credited to him by several others as well.

Here’s where it gets tricky: MacElhone himself credited the drink to another source. In fact, he claimed the drink was conceptualized in London. This may not be far from the truth, as the records going back to 1867 state that Charles Dickens enjoyed champagne “cups” with those he entertained while visiting a hotel in Boston.

Champagne “cups” themselves are a mix of Champagne, sugar, and citrus. The clincher on this tale? He would ask for Tom Collins Gin along with it. Here you have all of the barebones ingredients that make the French 75, just broken into two parts. It could be that it was something Dickens enjoyed back home in England and would share with his guests.

While historians cannot seem to agree when it was first mixed, the name and recipe first appeared and gained popularity in print in a book called Here's How published in 1927. For many drinks, when the original mixing is lost to the annals of history, we can rely on the first time it was called its name. With its first printing in a magazine, the name was in circulation in 1927.  

Finally, there is evidence to support that yet another bartender in France originally named it the Soixante-Quinze. Whoever the mysterious bartender was that masterminded this delicious beverage, they may have never known that their simple Champagne-based drink would become a classic.

Why is it called a French 75?

While many drinks get their names from the flavors they impart, or brands in their construction, the French 75 gets its name from neither. It was named after a Howitzer gun used during World War I by both the French and the Americans (Harry's Bar was often frequented by American servicemen).

The gun’s accuracy and speed were hailed as very effective during combat. It was used as an anti-tank and anti-air gun and used 75-millimeter rounds to fire and take down the enemy. The reason it was named after the gun is because of the “kick” many purported the drink to possess. In essence, drinking this cocktail and feeling its effects were similar to the kick of the 75-millimeter gun.

How to Make a French 75

The great thing about this classic is that it is so simple to make! Though this is one of my favorite drinks, if serving at an event, make sure you also have alcohol replacement drinks on hand for those at the party who live a sober lifestyle or are driving.

The hardest part is deciding whether you are going to use gin or cognac. The origin of this disparity lies between MacElhone and the Dickens reporting. While Dickens called for gin, MacElhone’s recipe actually used cognac.

Many claim that cognac is not only correct for the spirit of the time it was “invented” in, which was the 1920s, but that it imparts a better, richer flavor. However, I have met more people who prefer the gin version. For Mr. Misadventures and I, it is a toss-up.

I like the gin version, he prefers the cognac one. And as with any disparity between recipes, both are widely accepted, and it is really up to the person enjoying the beverage and the bar that serves it. However, if you are making it in your home, it’s up to your tastes. There is no French 75 police!

The Recipe

• 1-ounce gin or cognac
• ½ ounce lemon juice
• ½ ounce simple syrup
• 3 ounces of champagne

Steps

1. Combine ingredients with ice in a shaker.
2. Shake until chilled
3. Strain into a champagne flute
4. Add additional champagne and top with a lemon twist

What Glass Should I Use?

Each drink has its own kind of glass that is attributed to it. For the French 75, it is the champagne flute. However, you may see variations in glassware when serving this drink. Some swear by the on-the-rocks mentality and serve it in a tall glass. Others adhere to the fact it’s called a “champagne martini” and serve it in a martini glass.

Ultimately, how you enjoy your drink is your personal choice. It doesn’t matter what you serve it in as long as it brings you joy and entertains your friends and family. If you are a traditionalist, however, always keep champagne flutes at the ready for this drink. It is traditionally meant to be served this way. After all, it has champagne in it.

French 75 Variations

As with any classic, there are always people out there changing the base recipe to create new and exciting takes. In my book, playing with a recipe is always encouraged, and can change a beverage from a common summer brunch drink to the perfect holiday sipping beverage. It’s all about finding a drink that you love and can share.

When it comes to the French 75, with so few ingredients and a sort of built-in variation, where can you go from there? Many people play with the drink base and the sweetening agents to adjust the taste to their liking or use different kinds of gin.

What Is the Perfect Occasion for the French 75?

During the winter, it is cold, so a hot toddy is a go-to. During the summer you want something light, so a mimosa is perfect. When is the perfect time for a French 75? The answer is simple: anytime. Because of the simplicity of the drink and the variations you can make on it, you can take the cocktail from a summer stand-out to a Christmas crusher with just a change of a base ingredient.

The French 75 is a classic in every sense of the word. It is elegantly simple in its construction and it’s a great way to wow company when visiting or to just enjoy on your own. This brings me back to where I discovered this lovely cocktail, Code Name Hélène.

I think the French 75 was the perfect cocktail for Helene. While there was nothing simple about her, in fact, she was quite complex. Her fierce nature and flair, the personality traits that were her armor, definitely provided a wow factor that I attribute to French women. I just can't see her drinking anything else!

How about you? Have you had a French 75? Have you had it in Paris or did you make it at home? Have you played around with variations? If you haven't tried it, are you inspired to do so? Do share!

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Our local grocery store in Berkeley carried a huge amount of their products and we bought buckwheat flour to make crepes, waffle mixes, and various beans to make soups. We are big fans of the food, but I knew very little about the company.

When we planned our itinerary for the summer we knew we were going to spend some extra time in Portland given it was candidate #1/2 for our next home. I had big plans for the various restaurants we were going to eat in since I had been missing San Francisco's culinary scene since we left. Portland filled a gap in my epicurean soul. I also knew that Bob's Red Mill was based in the Portland area so I reached out to them for a tour to learn more about this company whose products I absolutely love.

I took the public factory tour which is 90 minutes long and is given every weekday at 10 and 11:30. It's an excellent tour! Our guide was so knowledgeable on the company history and products, I was extremely impressed!

We spent a while in the gluten-free factory area. The company has completely separate facilities for conventional and gluten-free fabrication and they take cross-contamination seriously. It was also the cleanest food or beverage factory that I have ever seen. They have that expression it is so clean you can eat off the floor…I would do that at Bob's Red Mill!

The francophile in me loves the fact that the stone mills are French Buhr millstone hand-quarried in La Ferté-sous-Jouarre, a little town in north-central France that has been supplying stone for centuries, including the Roman empire.

(This town also has a beautiful World War I memorial that is equivalent to the tomb of the unknown soldier, memorializing unknown soldiers from this terrible war.)

A critical aspect of working with these millstones is that they never run out of grain. If empty, the top and bottom stones rub against each other and burn. Our guide shared a cute story about the origin of an expression I am sure many of you know: “keep your nose to the grindstone,” I won't share the details, you need to go on the tour!

And how many of you have kids that did plaster of Paris projects in school? Or [yuck] had a cast? The name plaster of Paris was derived from the fact that the finest plaster in the came from Paris. So when people ordered plaster, they requested plaster of Paris. The plaster was used to keep the millstones in place on the back of the apparatus.

Bob's Red Mill is using more advanced equipment today, but inside the steel and metal are still French millstones. And you can see the results of their work in the clear packages (except the flours) that their products are sold in so that you know exactly what you are getting.

I have had the privilege of working at three companies in which the founder was still around. Their presence adds another layer of passion and pride that is hard to replicate once they leave. They are the keepers of the history, the raison d'être. With Bob's Red Mill, it's Bob Moore, along with his wife Charlee who continue to inspire its employee-owners to craft some of the best whole grain products in the business. He's 87 years old and still goes to work everyday!

Bob and Charlee came to Portland to retire, but in their efforts to eat healthy, particularly focusing on whole grains, they realized the market for these types of products was severely lacking and they decided to create their own. There are 189 cities in the state of Oregon and the Moores took to weekend roadtrips looking for old milling equipment to buy to create their original manufacturing site, a red mill. Unfortunately, that red mill burned down, but Bob rebuilt and today they are in their third facility with 400+ employee-owners and never-ending devotion to healthy eating.

The range of products they offer today is nothing short of spectacular! There are 366 products all of them created with the goal of getting people to eat more whole grains. Bob sources his ingredients from select farms ones that have been identified as having preserved heritage seeds and that are non-GMO. When Bob says “to your good health” he means it.

After you complete your tour, for an added treat go to the mill store and restaurant one mile down the road. We did some serious damage at the store! We stocked up for the next few months on the road when we'll be deprived of access to a lot of healthy food. Okay…we also bought some oatmeal cookies that were too die for!

Two new products we bought at the store have changed my life!

Confession: I don't like brown rice. I haven't found any that I like and I have been searching for a LONG time. However, Mr. Misadventures and I keep trying because we know it is better for us than white rice. While at the mill store, we decided to buy the Country Rice Blend. We took it home that night and made salmon and some of the rice. I couldn't believe it when I took the first bite. I literally said out loud, “where have you been all my life!”

The three different kinds of rice that are in the mix: whole grain brown rice, Wehani (not sure what that is), and Black Japonica offer just the right balance of texture and flavors, earthy, but not like eating hay. We went back and bought more. I will continue to seek this out in every store I go to! I'm in love!

The other product (of the many, many we bought) I picked up is their new oatmeal on-the-go cups. I have tried plenty only to find them too sweet, too dry or too clumpy. The morning after my tour, Mr. Misadventures went off to do a sunrise shoot at Oneonta Gorge so I was on my own for breakfast. I fixed myself the blueberry and hazelnut cup with a coffee.

I don't even like blueberry that much, I will eat it in things, but I don't seek it out. Mr. Misadventures loves them, so this cup was meant for him, I grabbed it by mistake. I'm glad I did because I love it! Not too sweet, great texture. Plus, I wasn't able to finish the whole cup and I ate some cold later. I have NEVER eaten cold oatmeal. These cups are perfect for us on road days and I can see how they are equally perfect for office breakfast and to give to kids on the way to school.

I love the fact that both blueberries and hazelnuts are one of the many bounties of Oregon. 95% of all hazelnuts in the US come from Oregon! That's staying local, supporting local farms, and sourcing close to the heart. Another reason why I love this company.

If you are in the Portland area, I highly recommend you seek out this free tour, it was fun, educational, and a great way to learn more about a small food company that is making an effort to feed the world in a healthy and delicious manner. Plus, they are just good people.

How about you? Have you tried Bob's Red Mill? What's your favorite product of theirs? Will you be seeking them out?

[Disclosure: I was not compensated for this post. I reached out to Bob's Red Mill for a tour for my Locals I Love series. I took the public tour. I was given a gift card which I used in their mill store towards the purchase of products. I bought I lot more than the gift card I was given. They also gave me my new mascot, a Bob bobblehead! As always, all opinions remain my own.]

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Coffee has been a part of my life for a VERY long time. I shared all the details in My Coffee Story.

After you understand where my deep love of coffee came from you'll see that my other posts on coffee come from a position of authority! Hey, everybody is an authority on something!

San Francisco

San Francisco has no shortage of great places for coffee and my Where to go for Coffee in San Francisco has plenty of details.

I work in the Financial District and one of my favorite spots is a place called Coffee Cultures. Check out my post and interview in San Francisco's Coffee Cultures.

Plenty of other San Francisco publications have opined on the topic as well:
> Thrillist SF: The best coffee shop in every single SF neighborhood
> Eater SF: The Coffee Heatmap: 16 Great Places to Catch a Buzz
> SFist: The Best Coffee Shops In San Francisco
> Business Insider: The 10 Best Coffee Shops In San Francisco

And beyond…

I fell head over heels in love with Tom Greenwell fourth-generation coffee farmer at Greenwell Coffee Farm in Hawaii. Farmer, food scientist, and coffee champion, after spending several hours with Tom I had a whole new appreciation for Kona coffee.

I have spent a lot of time in Paris, my hubby even more, but despite that fact, ordering coffee in Paris can be daunting even for us! I put together a post on How to Order Coffee in Paris to help.

Then I did the same in my How to Order Coffee in Portugal.

Rachelle of The Travel Bite beat me to it when it comes to Ordering Coffee in Italy.

How about you? Do you like coffee? What's your favorite way to drink it? Where is your favorite place to drink it?

The post National Coffee Day appeared first on Misadventures with Andi.

I thought if I detailed how coffee has been a part of my life for a very long time it would allow you to gain a better understanding of how finding a good cup is more than just finding a good cup!

I have a long history with coffee. And it started when I was quite young.

Picture if you will a family in the early 1980's sitting down to breakfast at Denny's. There is a Mom and a Dad and two young girls. A waitress walks up to the table and asks for our drink order. She walks away with an order for three coffees and a hot chocolate.

Who do you think got the hot chocolate?

If you guessed one of the girls, you would have been wrong!

It was for my mother.

How did I become a pre-teen for a penchant for coffee? It wasn't a need for caffeine. Lord knows, no child needs more of that (which is precisely why I was limited to one cup on the weekends), I truly loved the taste!

The taste. Acquired when I was quite young living in Panama. We had a maid who let my sister and I have a bit of coffee with LOTS of milk and LOTS of sugar. Looking back, probably not the best treat to give a little girl, but I suppose it could have been worse.

From that point on until I was a student in college, I drank coffee. Regular drip coffee. Then my family moved to Spain and in the summer between my first and second year of college, I worked at the Embassy in Madrid where I was exposed to espresso for the first time. When I returned back to the U.S. I brought back a tin of coffee and espresso cups and saucers. The first purchase I made was to buy an espresso machine! I was hooked.

I drank espresso from that point forward.

My boyfriend in college had an older sister who was married to a Swiss national. They had lived in Paris and enjoyed European coffee. They introduced me to a coffee press, an item that became a permanent part of my home from that point on.

And then the Starbucks explosion happened and my habit became a lot easier to continue. I had stopped drinking drip coffee, certainly in the office as it was never that great in terms of quality. I would drink a coffee in the morning at home and once I got to work I wouldn't touch the stuff. But with a Starbucks on every corner, I get to hop out of the office to grab a coffee a couple of times a day. Not a cheap endeavor but not one I was willing to give up either.

In 2003, I transferred my job to Switzerland and discovered a whole new world of coffee…Nespresso. My office was equipped with a machine on every floor and it was an important aspect of office socializing and collaboration. After a year or two, I was drinking up 6, 7, 8 espressos a day!

 And I swear it had nothing to do with George Clooney!

When I moved back to the US the first thing I bought was a Nespresso machine and it continues to be the coffee I drink at home. I start every workday morning with an espresso. Every weekend morning with a cafe creme (cappuccino) since I have more time to drink it.

When I was living in San Francisco and community into the city, there were so many options for good coffee it is ridiculous. And the coffee lover in me sought them out whether it was the city's famous Blue Bottle Coffee, Philz Coffee, Four Barrel Coffee or places serving Northwest greats like Stumptown Coffee, the choices were endless!

For the 18 months, we RV'ed across the United States we brought our Nespresso maker with us (it was a must-have appliance in my book). We spent 6 months in Portland exploring the coffee scene there and 2 years in Phoenix doing the same. I really loved the coffee at Changing Hands Bookstore, Berdenas, and Cartel Coffee.

Now that I am living in North Carolina it is ALL about the Counter Culture coffee (which I first discovered in San Francisco!). I have never loved drip coffee until now. I drink a pot of Counter Culture every day and save espressos, cappuccinos, etc. for the weekends.

With the number of coffee choices we have today, it sometimes becomes hard to differentiate one shop from another. That's where people and stories come into play. I always look forward to discovering the roaster's shop around me and learning their stories. 

I've shared my “origin story,” how about you? Do you have a coffee story?

Time for a second cup? Check out my San Francisco's Coffee Culture Wanderlist on AFAR. Or see my collection of cool coffee spots around the world in Come in for a Cuppa.

Ever wonder how to order coffee in Paris? My guide might help! And if you are heading to Portugal, you'll need this how-to order coffee there too!

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