Philosophizing About Food With Francine: French Apple Cake with Calvados

by Francine Black

The French have an ancient culinary tradition that has become a renown cornerstone of their cuisine. The use of spirits and wine in both sweet and savory dishes was originally a means of preserving their food, but chefs quickly discovered that mundane dishes became dazzling with the complex flavors those spirits imparted.

We’ve enjoyed the famed coq au vin, Boeuf bourgignon, French chocolate liqueurs, Baba au rhum and so many other delights. Here, a very simple apple cake definitely takes on new life and a bit of sophistication with the addition of calvados, that famous apple and pear brandy from the Normandy region in northern France.

Basically a fermented cider, it really amplifies the flavor of the apples and is a happy change of pace from the usual addition of cinnamon.

Have a great week, dear friends!

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