Welcome to the inaugural culinary trip to the Loire Valley with the French Winophiles. I am so exicted to be a part of this fun new group. Each month we will take a virtual journey to France to explore a region or varietal and all the wine it has to offer. With that we will choose a wine to highlight in a blog post and accompanying recipe. So to incorporate some of these lovely flavors with the flavors of summer, I decided to make a Strawberry Lavender Compote and I chose a gorgeous Brut Rosé and used it to create this magical strawberry jam. It is like a sweet bite of France with each spoonful. It’s perfect over some vanilla bean ice cream or waffles, or you can just sneak a bite straight from the fridge, I’ll never tell.
Here is a handy map I found showing wines of the region. So now the question is, when can I make it there to sip my way through it?
H bought me this sign for Christmas and I thought this would be the perfect post to share it. It makes me smile every time I look at it, maybe because it’s true.
Look at all those lovely bubbles!! Eeeek, they make me so happy.
I have had this culinary lavender for a bit now and keep looking for the perfect place to use and this was definitely it. I bought it while on the North Fork of Long Island, which is also an awesome place to go wine tasting. So many lovely vineyards to visit!
For research purposes of course, I thought I should buy another Loire Valley wine to ummm, enhance the culinary experience, yeah that’s it. This muscadet was quite lovely, and I wrongfully assumed it was a sweet wine but was pleased to learn it’s in fact night and crisp.
- 2.5- 3lbs Strawberries
- 1/4 Cup Culinary Lavender
- 1/2 Cup (Plus a couple tablespoons) Brut Rose Sparkling Wine
- 1/2 Cup Brown Sugar
- 1/2 Cup White Sugar
- Wash the strawberries and remove the stem. (Cut them to even sizes if there are different sized strawberries.) Place them in a medium/large pot and pour in the 1/2 Cup rose wine and the sugars. Then add the lavender and stir over medium- medium high heat for about 20-30 minutes. Keep and eye on it as you don't want the sugar to burn. If it is bubbling too hard, turn the heat down and continue stirring. Cook until liquid has reduced and a jam consistency has been reached. It will still be a bit loose, but will firm up when put in the refrigerator. Let cool a bit and move to the jars for storage. Keep in the refrigerator.
- You will need 2 medium mason jars to keep the compote.
- Optional- Vanilla Bean Ice Cream.
This compote (or you can call it jam if that’s your jam) can be used to accent so many dishes. I can’t wait to experiment with all the ways to work it into sweets and maybe try some savory items. It’s also so easy to make, and would make a wonderful gift for an end of the year teacher gift, or something to bring along to a 4th of July party, the gifting options are endless.
Continue your journey through the Loire Valley and sip on through the other Winophiles posts for a delectable virtual vacay…
Martin from Enofylz Wine Blog shares “Tale Of A Crémant de Loire Brut Rose At The Table”
Jeff from foodwineclick indulges in “Saint-Jacques Poêlées & Sancerre”
Sarah from Curious Cuisiniere brings us “Grilled Salmon with Beurre Blanc and Loire Valley Muscadet”
Wendy from A Day in the Life on a Farm tempts us with “Vouvray Poached Pineapple with Rosemary Whipped Cream featuring Bardon and Guestier aka CIC meets French Winophiles”
David from Cooking Chat shares “Grilled Shrimp with Pouilly-Fumé
Camilla from Culinary Adventures with Camilla brings us “Gravlax, Goat Cheese, & French Sorrel Stuffed Squash Blossoms + Patient Cottat Sancerre 2013″
Anna from Anna Dishes shares Strawberry Lavender Compote
Tammy from Telling Stories from Chez Nous is sharing “Lemon Garlic Chicken with Pan Sauce paired with Oisly & Thesse Sauvignon”
Christy at Confessions of a Culinary Diva is sharing ”Chard Roasted Salmon with 2013 Pouilly Fume and 2014 Sancerre Rosé”
à votre santé