In the spring of 2006 I studied abroad in Paris with two of my best friends in the world, Niki and Katie. We lived in a lovely (ha) little apartment for several months, during which we enjoyed countless types of cheese and many a bottle of champagne. Our time in Paris was incredibly enriching in many ways, and food always seemed to be a focal point. It was a pretty decadent semester.
Recently Katie and Niki came over to enjoy a girls’ night. To relive old times, I whipped up a favorite drink of ours from Paris, Kir Royales. The kir royale is an adaptation of the traditional kir (white wine with crème de cassis), a common aperitif. It is pink and bubbly and delicious. Along with some tasty local cheeses from the Kick*ss Dairy Bar, I made some yummy dipping oil for our bread. Enjoy!
Crème de cassis
Fill a champagne flute or goblet with champagne. Add about 2 tsp of crème the cassis, or enough to turn champagne pale pink.
1 c. good olive oil
4 garlic cloves, minced
1/3 c. grated parmesan (or other hard cheese—asiago would work well too!)
1 tbsp fresh, chopped herbs (whatever you have on hand)
Salt and pepper to taste
Mix together in a small bowl. Serve with sliced French bread and a array of cheeses. Enjoy the decadence.
|The lovely ladies, Katie and Niki (Nous devons retourner!)|