About Cindy Licht

Taking life one bite at a time!

December 31 – National Champagne Day

National Champagne Day 

champagnee

Facts on Champagne

  • National Champagne Day falls on New Years Eve, perhaps because the two make an obvious pairing.
  • Champagne is associated with celebrations, so it is no surprise it was and still is the drink of choice for the festivities.
  • Outside of New Year’s, sparkling wine is perhaps most popularly drunk at brunch in the form of a Mimosa.
  • By law, to accurately be called Champagne, the grapes used in the production of the wine must come from the Champagne region of France. If not it is called sparkling wine.
  • Champagne pairs very well with rich or oily foods, even Pizza!

 

 

 

December 14 – National Bouillabaisse Day

National Bouillabaisse Day

fr-boulabaise-lo-890x395_c

Facts on Bouillabaisse 

  • Bouillabaisse is a rich French fish stew, traditionally associated with the Provence region, especially Marseilles.
  • Bouillabaisse contains various fish and shellfish, olive oil, garlic, onions, tomatoes, white wine, saffron and herbs.
  • Bouillabaisse originally was a stew made by Marseille fishermen using the bony rock fish which they were unable to sell to restaurants or markets.
  • As Marseille became more prosperous, restaurants and hotels began to serve bouillabaisse to upper class patrons and the recipe became more refined.
  • The name bouillabaisse comes from the method of the preparation — the ingredients are not added all at once.

December 13 – National Cocoa Day

National Cocoa Day

chocolate chincks

Food Facts on Cocoa 

  • Cocoa beans are the fruit of the cacao tree. Cacao beans were called cocoa beans and not cacao beans due to a spelling mistake made by English importers in the 18th century when chocolate first became popular.
  • Every stage of cocoa production is done by hand: planting, irrigating, harvesting, fermenting and drying. Another reason why fine chocolate justifies its price.
  • Over 70% of the world’s cocoa comes from West Africa, which provides the bulk of cocoa used for mass-produced chocolate.
  • It takes 3 to 5 years before the cocoa tree bears fruit. EACH TREE produces around 1,000 beans a year, but that is only enough to make just 1 kg of chocolate.
  • It takes 4 cacao seeds to make 1 ounce of milk chocolate, and 12 seeds to make 1 ounce of dark chocolate.