jvc

We have a bottle of Creme de Châtaigne (Marron) on the shelf from when we moved here. Can anyone recommend how we an use it in a liquer etc please? We are sure we had this oncein a red wine, as an apero, would this be right? This is obviously different to The creme de Marron ysou can buy in a tin, which I assume is great on Crêpes etc?

dmu

Hi, here in the south of the Cévennes (chestnut country), they often offer "kir au châtaignes" in restaurants instead of the usual one with cassis, but I've never fancied trying it. Serve chilled with either white wine (not fruity but not too dry either), or champagne to make your kir "royal".
The crème de marron in a tin is great for any sweet dessert, or simply spread on bread, if you aren't on a diet! Miam!

Tweedpipe

I'd say this is more a digestive (after dinner) liqueur rather than an aperitif (appetizer). Nothing to stop one of course from drinking it before a meal, but I'm sure it would be rather on the heavy side.
Cheers! (hic)........

dmu

Like cassis, it is a liqueur when consumed neat, but added to white wine or Champagne, it makes an apéritif. I must try it at the next opportunity....

jvc

OH, ok thank you. I may try it in a Kia then! As I said I am sure we have hadit with red wine as an apero at a local restaurant, Keep the ideas coming svp!

quiltman

Which Kia will you try it in? A Carens , picanto or Sorento?

Soory - couldn't resist it!

jvc

A C'eed actually

Tweedpipe

Be careful you don't order up a 'Kia' when next in your local bistro or restaurant. The waiter will probably fall over laughing. It's a Kir you want.
Incidently if it's an aperitif you're after based on Creme de Chataigne, you should ask for a Kir Ardéchois. (A Kir Auvergnat is also somewhat similar).

jvc

Can't believe I spelt it that way! Think the heat is getting to me....oh dear!

Tweedpipe

@jvc
As you asked for other ideas, you may wish to try a Kir Normand (white wine plus calvados and/or cider).
There are of course many other varieties of Kir - usually based on white wine.

Others you will frequently come across, especially along the Cote d'Azur, are the very popular Kir Imperial (creme de framboise and champagne), and Kir Provencal (sirop de pamplemousse and vin rosé).
Talking of so many aperitifs reminds me - it's time for lunch!

Novocastrian

Sacrilege!

Tweedpipe

Sacrilege indeed. Just the thing to wash down (throw-up?) a plate of 'poutinized' french fries.......

Novocastrian

I've never plucked up the courage/ been sufficiently inebriated to try poutine, but I take your point.

dmu

I must have missed an episode somewhere in current affairs, but what are poutinized French fries or poutine?

Tweedpipe

Never heard of poutine? Dmu, you are one of the fortunate ones. As it's a 'speciality' (I use the word loosely) of Quebec, I was press-ganged to try it on a visit a few years ago. Needless to say, I only tried it once! The dish I had made mushy-peas look like a gourmet's delight.