Conference turris::cooks

       Unless the recipe is written in French, Framboise is a liqueur
       that is used as a flavoring (especially in desserts).  The liqueur
       is made from raspberries, and it's sort of like kirsch or Poires
       William.
       
       For most people, a bottle of Framboise will last 3-4 lifetimes.
       
       --Mr Topaz

    There is also a sparkling wine called "Framboise"  - it is a sparkling
    saumur (champagne-like, tasty) with a little bit of the framboise
    liqueur added to it to give it a tiny hint of raspberry flavor - this
    stuff is very tasty, if you are looking for something champagne-like!
    
    In recipes, unless you are reading a French cookbook, they mean the
    liqueur.  Buy a SMALL bottle of this stuff; it doesn't go bad, a little
    goes a long way, and even a raspberry lover like me won't consume all
    of a bottle for years.

    
    Thanks for all the responses.  Framboise is used in one of the 
    desserts in this months Gourmet Magazine, in fact, I'll post the
    recipe here on Monday.  It's a Rasperry Mousse cake or something
    like that, and the picture looks absolutely scrumptious.  The 
    recipe is a bit involved I might add, but it sure sounds delicious.
    
    - Larry

    I am new to this file and love all the ideas I get for daily and 
    special occasion meals. 
    
    This morning a friend called to ask if I knew what Framboise was.
    He is making a recipe that calls for it and has no idea where to 
    begin looking.  Does anyone in this file know what it may be?
    
    The other night I was in the meat store that specializes in 
    marinated meats during the Summer.  They had a lemon pepper chicken
    marinating that looked wonderful but at 4.99 lb. I figured I would
    make it myself.  Unfortunately, my cookbooks do not have a recipe 
    for lemon pepper marinade.  Has anyone found one they would be 
    willing to pass on?  
    
    Thanks to all of you who have made meals at home more interesting. 
    
    Susan

 Framboise is a raspberry liqueur.

	Rep .0

  Framboise is french for raspberry and depending on the recipe you can probably
  use fresh or frozen ones. If the recipe is calling for a liquor it is probably
  calling for Chambord.

  For lemon chicken I use the following marinade,

	the juice of one lemon
	2 TBLS of good olive oil
	1-3 cloves of crushed garlic
	fresh cracked/coarsely ground black pepper

	whisk the marinade and place the chicken in it. Marinate for 2-4 hours
	or overnight. I prefer the dish grilled.


	Rep .1

  I think you're thinking of Chambord the raspberry<framboise> liquor.


	-mike

  Actually, there is (or at least was) a French raspberry liqueuer
  called Framboise -- it's drier than Chambord, and is a bit like an
  eau-de-vie. My father's still got a bottle he bought in around '63. I
  haven't seen it since then, even in France, but it may still exist. If
  you can't find it, certainly almost any raspberry liqueuer will do,
  especially Chambord, which is easy to find in the States.

RE: .3

Framboise *is* eau-de-vie made out of raspberries.  It is either raspberry
brandy (distilled fermented rasberries) or an infusion of raspberries in
grape brandy.

--PSW

    Framboise can either be an eau de vie or a liqueur. I have both at home
    in the cupboard. In the greater Boston area. I find them both at
    Martinetti's. In cooking you usually want the ligueur. And Chambord is
    a raspberry liquor but  comes no where near a good framboise liqueur in
    my opinion.

Um, er, ah, if I'm not mistaken, "eau de vie" would translate to
	water of life.

I'm uninformed.  What exactly is a "water of life" (besides a REALLY good
bottle of wine, say an '82 Chateau Mouton Rothchild - no, I've never enjoyed
THAT experience of life! ;-{ )?

Merci, beaucoup, mes amis,
Mary Ann

  In France, "eau de vie" seems to be reserved for distilled spirits
  (over 30% alcohol) which aren't sweetened beyond normal fruit sugar
  content, and they're made from fruits (as opposed to nuts or herb
  infusions, etc). They're pretty dry. "Liqueur" seems to refer to
  sweetened mixtures. The gaelic origins of whisky (also "water of
  life") seem to mean something similar -- unsweetened distilled spirits
  -- except that they're made from barley.

  Pas de quoi.

"Eau de vie" is the French version of Latin "aqua vitae", meaning "water of
life".  It is the generic term for distilled spirits.  "Akvavit" (Scandanavian)
and "Uisgebagh" (sp?) (Gaelic), from which the English word "whisky" is
derived, have the same meanings in their respective languages.

--PSW

re: lemon pepper marinade

For chicken, my marinade is:

	1 cup dry white wine
	2 - 4 tablespoons fresh lemon juice
	1 clove garlic mashed (I LOVE garlic)
	1 tablespoon Lemon and Pepper seasoning (lite - lots less salt)

blend thoroughly in blender.  If cooking chicken without skin, I add 2 
tablespoons fruity olive oil to this.  Marinade chicken breast segments
in this for at least 1 hour - no more than 5 hours.  Broil.  If working with
no skins, rub the breast segments with olive oil before broiling.

    Take a jigger of Chambord raspberry liqueur and pour it into a tall
    fluted crystal glass, fill the rest of the way with champagne, clink
    your glass high and sip happily.
    
    This makes even mediocre champagne very special (And is one reason why
    even a small bottle of liqueur would never last for years in *my*
    cupboard) (grin)
    
    Serenity