Fill your Easter basket with French and Spanish treats this year! Our shelves are stocked with plenty of gifts and sweets to choose from. Marzipan bunnies, candied coated almonds, French chocolates, nougat, turron, rabitos, chupa chups and more!
Brioche Rolls $4.49
Brioche Pasquier is France’s No. 1 brioche bakery and for good reason! These authentic French sweet milk rolls are made with non-GMO ingredients and traditional levain (starter). Fluffy and buttery, these heavenly rolls make a delicious addition to a French dinner or Easter meal!
Churros “Porras” (3 for $1.99)
We now carry churros! These are a thicker style of churro known as “Porras”. Imported from Spain, these come frozen and only require 3-5 minutes of baking in a 350F oven. An easy-to-prepare Spanish treat that has a crispy exterior and soft, doughy interior. Try it sprinkled with sugar or dipped in hot chocolate!
Mahon La Payesa $17.99/lb
We couldn’t wait to get our hands on this raw milk Mahon, produced on the island of Menorca in Spain. This flavorful cheese is aged for 12 months, during which time it is turned and covered with several coats of olive oil. Made from raw cow’s milk, this cheese has grassy notes and a slight tang. Serve with rustic bread and a robust Rioja!
Many celebrate Easter with brunch, and a bit of sparkling wine adds that right note of festiveness. Vinho Verdes are lightweight, low in alcohol and inexpensive. We also have these bubblies which are a touch sweet and make great mimosas.
NV Blanc Pescador, Girona ($9.99)
This is a petillant white wine, slightly frizzante but not as bubbly as a cava. Slightly sweet, it is clean and light with only 11.5% alcohol. Add orange juice to make a mimosa, or drink on its own.
Jalliance Cuvée Impériale Clairette de Die Tradition, France ($13.99)
This sparkling wine is only 7% alcohol, making it perfect for brunch. 90% Muscat and 10% White Clairette, it is subtly sweet and delicate. Floral notes and tropical fruits are fresh and lively on the palate.
Señorío de Peciña Rioja Crianza 2012 ($18.99)
If you’re serving lamb for Easter, this red wine is a perfect accompaniment. Notes of earth and tobacco, with fresh cherry and plum flavors have a spicy layer. Tobacco and cigar box are enveloped in silky tannins. Very dry and very food friendly!
Dried Apricot and Fig Clafoutis with Rum
Recipe from Saveur
1⁄3 cup (2 oz.) golden raisins
1⁄2 cup (3 oz.) dried apricots, cut into quarters
1⁄2 cup (3 oz.) dried figs, stemmed and cut into quarters
1 cup dark rum Unsalted butter, for greasing
3⁄4 cup (5 1⁄4 oz.) sugar, plus more for the pan
1⁄4 cup unsulphured molasses (not blackstrap)
5 large eggs, at room temperature
1⁄2 vanilla bean, seeds scraped
1 1⁄2 cups (6 3⁄4 oz.) all-purpose flour
1 tsp. kosher salt
2 cups half-and-half
Confectioners’ sugar, to garnish
Whipped cream, for serving
In a small bowl, soak the raisins, apricots, and figs in the rum for 24 hours. Alternatively, cover the bowl with plastic wrap and microwave the dried fruit in rum for 2 minutes let cool completely. Drain the fruit from the rum and reserve each in separate bowls.
Heat the oven to 350°. Grease a 10-inch baking dish with butter then sprinkle with some sugar to coat. In a large bowl, whisk the 3⁄4 cup sugar with the molasses, eggs, and vanilla seeds until smooth. Add the flour and salt and stir until just combined, then whisk in the half-and-half. Pour the custard into the prepared baking dish then sprinkle with the soaked fruit. Bake until the custard is puffed, golden brown, and set, 45 minutes to 1 hour.
Transfer the baking dish to a rack and let cool for 10 minutes. Dust the clafoutis with confectioners’ sugar then spoon into serving bowls and dollop with whipped cream.