Cleansing Moments

Palate cleansers may sound like they belong in the bygone aristocratic days of Downton Abbey, but they are relevant on today's table. They provide a refreshing  break from a  course that is too spicy or too gamey.They're also  a nice way of slowing down a party dinner, giving guests time to digest and relax a bit.

This mini-course came about from the Italians who named it intermezzo. Basically it's a very small plate served halfway through  a meal of several courses.It's usually a light two  bite affair. A true Italian one features light neutral flavors such as basil, mint or parsley. It can also be any piece of fruit, sparkling wine or a sorbet. The last is usually a liqueur, wine or fruit flavor. The French, too, enjoy palate cleansers. They have a slightly different belief about them than the Italians do. In the Gallic diet, the cleansing plate is not only to wash away any lingering strong flavors from the previous course but also to aid in digestion, avoid heartburn and stimulate the appetite for the next course. In Normandy,  the French province known for their apples, apple brandy or Calvados is used. It is a strong , fiery shot called trou Normand,  Palate cleansers should work with the cuisines.. They shouldn't be overpowering and leave an aftertaste of their own  the next course.If it's a homemade cleanser, then be sparing with the flavorings.Don't go  overboard .The taste buds only have to be refreshed , not hosed down.

What is a good palate cleanser? Sometimes it's just a glass of water, well chilled with ice. Sparkling water can also be used, usually graced with a slice of lemon or lime, Surprisingly enough tea can also be used.Try a lightly brewed green, black or mint tea with the barest of sweeteners.It can be served hot or cold, but for fall and winter feasts serve it hot and save the iced version for spring and summer meals.Celery sticks or sliced Granny Smith apples make wonderful , informal palate cleansers. Serve them on a fancy plate after the first course. A sprig of parsley can also work too. Most palate cleansers are usually sorbets. It's usually lemon, lime or mint and it's easy to make. It's just taking
one cup each of water, sugar,  lemon,or lime juice for the fruit sorbets. The mint requires one packed cup of chopped mint leaves two cups of water and two and a half cups of sugar. A quarter of a cup of sweet wine is also needed.It 's simmering over a low flame and then putting the liquid into an ice cream maker . One scoop is placed in a fancy silver or glass bowl and decorated with lemon, or lime zest for the fruit sorbets. The mint sorbet usually is decorated with a curled mint leaf.

A palate cleanser is a nice way to prepare the taste buds for the next course. Make it a sorbet or a plate of celery. It will be a hit with guests who want a refreshing change of pace.

Macarons Dans Manhattan

New York City has always embraced the latest trends. From fashion to cars to food, the Big Apple takes a bite out of anything cutting edge. The same is true for sweets. Macarons, the latest import from France, is becoming the darling of society. They are now found everywhere, from the heart of the city to the boroughs.

The sweet Gallic treat was the subject of an article written in yesterday's New York Times Dining section,. in the $25 And Under column by Ligaya Mishan. A few words of clarification first. Macarons are not macaroons ,those drops of coconut that can be cookie or softball sized depending on the baker. Macarons are more delicate, being almond flavor in taste . They are usually filled with some sort of ganache or creme.also come in a variety of colors from Easter egg pastels to psychedelic brights. Ms. Mishan was able to test the best and the worst and came up with eight good macaron bakers in the New York City area. Here are some of them.

The most famous is Laduree on the Upper East Side. Theirs is obviously the best because this is a French patisserie with roots in France. The bakery was founded in 1862 in Paris and is also known for its' cakes and homemade chocolates. It is also credited with creating the macaron sandwich in the early 1900's. Now it creates sighs of pleasure from any enthusiast who bites into the eggshell like crust and chewy center. Another one to visit La Maison du Chocolat, again located on the Upper East Side. This is the perfect one for chocolate lovers.All their macarons are filled with chocolate ganache infused with pistachio, coffee and salted caramel. Other patisseries mentioned are Almondine in the trendy Park Slope section of Brooklyn and Little Oven at Long Island City, right across the East River. I am going to try La Maison du Macaron in Chelsea, a favorite neighborhood of mine. Theirs are supposedly sweeter than the average treat however they offer a variety of flavors including , fig, vanilla, Calvados and champagne.

If you're in Manhattan this holiday season, stop for that latest loved treat, the macaron. Experience a plate of them with strong coffee after a day of holiday shopping or just sight seeing. They are parfait -vraiment - during a crisp fall day in new York City.