{"title":"France - Currently Available","description":null,"products":[{"product_id":"lemon-and-calamansi-vinegar","title":"Huilerie Beaujolaise Calamansi Vinegar","description":"\u003cp\u003eWe absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Calamansi juice, spirit vinegar, cane sugar \u003cbr\u003e\u003cb\u003eCertifications:\u003c\/b\u003e Kosher [\/accordion] Specifications [\/title]\u003cb\u003eNet Volume:\u003c\/b\u003e 8.5 or 16.9 ounces \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e France [\/accordions-break]It is fabulous in salad dressing—both olive-oil vinaigrettes and mayonnaise-based sauces—especially with arugula and hazelnuts, or over a thinly sliced cabbage slaw with sugar snap peas. You can also add it to plain Greek yogurt with a handful of fresh herbs and chili flakes for a crudité dip or sandwich spread. We also like calamansi vinegar's tart brightness whisked with sautéed shallots, butter and fresh thyme leaves as a quick pan sauce for shrimp, salmon or scallops. Or drizzle over roasted vegetables for accent—this vinegar is a great alternative to small amounts of lemon juice. On the sweet side, try it also a great way to tone down sweetness in desserts. Add a teaspoon or two to caramel sauce to drizzle over ice cream; it's particularly good with vanilla, cinnamon or ginger ice cream. Or try adding a little to any citrus-flavored pound cake, Bundt cake or bar cookie for complexity.[\/how-to-use-break] Calamansi's flavor can best be descirbed as a cross between lime and Mandarin orange. Try a splash in seltzer water with ice to get the best sense of its flavor.\u003c\/p\u003e","brand":"Huilerie Beaujolaise","offers":[{"title":"8.5 ounces","offer_id":39778329329721,"sku":"MSCALIMNSM","price":34.95,"currency_code":"USD","in_stock":true},{"title":"16.9 ounces","offer_id":39778329362489,"sku":"MSCALIMNLG","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/huilerie-beaujolaise-calamansi-vinegar-pantry-huilerie-beaujolaise-831956.jpg?v=1744424224"},{"product_id":"huilerie-beaujolaise-vinaigre-de-framboise-raspberry-vinegar","title":"Huilerie Beaujolaise Raspberry Vinegar","description":"\u003cp\u003eThis smooth, full-bodied raspberry vinegar from French artisanal producer Huilerie Beaujolaise is wonderfully complex, with a perfect balance between tart and sweet that works in both sweet and savory recipes. Unlike the ambiguous mixed-berry flavor of other vinegars, there is no mistaking the raspberry characteristics in this vinegar. It has a concentrated, jam-like fruitiness without being cloyingly sweet—rather, the berries' natural tartness combined with acetic acid make for a well-rounded flavor profile with plenty of depth, like a brighter version of balsamic. Huilerie Beaujolaise enhances the vinegar with a bit of raspberry juice after fermentation, which creates a fuller mouthfeel similar to that of barrel-aged vinegar.\u003c\/p\u003e\n\u003cp\u003eIngredients: Raspberry vinegar, sugar, concentrated raspberry juice Certification: Kosher\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003cbr\u003eNet Volume: 8.5 ounces  Place of Origin: France\u003c\/p\u003e\n\u003cp\u003eHuilerie Beaujolaise's raspberry vinegar is perfect in vinaigrettes, especially as a counterpoint for earthy roasted beets, tangy goat cheese or bitter greens like radicchio. We also use it in place of apple cider vinegar in our Apple and Fennel Salad with Candied Pecans. On the sweet side, use in lieu of lemon juice for pie fillings. It's a great foil for apples and an ideal complement for strawberries, blueberries or rhubarb—try tossing fruit with a few teaspoons of vinegar for a galette or fruit tart, or make a shortcake with berries macerated in raspberry vinegar. For an easy dessert topping, add 1 to 2 teaspoons raspberry vinegar to 1 cup of heavy cream, 1 tablespoon of vanilla extract and a pinch of sugar. You can even substitute Huilerie Beaujolaise's product for brandy to make a brighter version of the Brandy-Soaked Dried Cherries that we like to serve with oatmeal or Buckwheat Apple Pancakes. At breakfast, swirl raspberry vinegar into yogurt with a touch of honey to pair with ginger- or almond-flavored granola. We also mix it with seltzer water and savor its bright sweetness as a beverage. \u003c\/p\u003e","brand":"Huilerie Beaujolaise","offers":[{"title":"8.5 ounces","offer_id":39770901774393,"sku":"MSHBRASP25CL","price":25.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/huilerie-beaujolaise-raspberry-vinegar-huilerie-beaujolaise-28315658977337.jpg?v=1635017966"},{"product_id":"moulin-castelas-noir-d-olive-virgin-olive-oil","title":"Moulin CastelaS Noir d’Olive Virgin Olive Oil","description":"\u003ch2\u003eDescription Section\u003c\/h2\u003e\n\u003cp\u003e\u003cb\u003eProduct Title: Moulin CastelaS Noir d’Olive Virgin Olive Oil\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMain Description:\u003c\/b\u003e This rare olive oil from Provence is the polar opposite of the peppery, grassy, intensely green EVOOs that dominate the market. It’s made in the Provençal Fruite Noir (Black Fruit) tradition, which uses fully ripe, lightly fermented olives instead of the green, immature fruit. This produces a silky, buttery oil with a distinctly savory flavor profile, hints of truffle in the finish and absolutely no bitterness whatsoever. Moulin CastelaS grows, harvests and presses the olives themselves—no middlemen involved—so they have complete control over the entire AOP-certified process. It starts with hand-picked, perfectly ripe olives (specifically Salonenque, Aglandau, Grossane and Verdale varietals) that are stored in an oxygen-free environment for three days to kick-start the fermentation process before pressing. This step gives the fruit and its oil the characteristic flavor and aroma of preserved black olives—like tapenade in a bottle. With its deeply savory, truffle-tinged flavor, this stuff makes a great finishing oil; drizzle a little on grilled veggies, steaks, dips, salads and more.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNet Volume: \u003c\/b\u003e16.9 fluid ounces\u003cbr\u003e\u003cb\u003eIngredients: \u003c\/b\u003eSalonenque, Aglandau, Grossane and Verdale Olives\u003cbr\u003e\u003cb\u003ePlace of Origin: \u003c\/b\u003eLes Baux-de-Provence, France\u003cbr\u003e\u003cbr\u003e\u003cb\u003eHow to Use: \u003c\/b\u003eHailing from Provence, this olive oil naturally pairs well with anything garlicky. Drizzle some on our \u003ca href=\"https:\/\/www.177milkstreet.com\/recipes\/potato-soup-almonds-garlic-lemon\"\u003ePotato Soup with Almonds, Garlic and Lemon\u003c\/a\u003e or add a little to your next batch of garlic bread. We also love it for an extra-savory twist on our \u003ca href=\"https:\/\/www.177milkstreet.com\/recipes\/kale-white-bean-soup-smoked-paprika-olive-oil\"\u003eKale and White Bean Soup with Smoked Paprika and Olive Oil\u003c\/a\u003e. And it’s not just for food: Add a drop or two to your next ice-cold, well-shaken dirty martini for a unique flavor experience. \u003cbr\u003e\u003cbr\u003e\u003cspan bgcolor=\"#d7f7d4\"\u003ePhoto:\u003ca href=\"https:\/\/milkstreetkitchen.slack.com\/files\/U07EUTQHP0V\/F0ASH8SMJQG\/13962816389316jpg.jpg\"\u003e THIS ONE\u003c\/a\u003e or \u003ca href=\"https:\/\/milkstreetkitchen.slack.com\/files\/U07EUTQHP0V\/F0ATNHM7F2S\/img_4764.jpg\"\u003eTHIS ONE but MAKE IT HORIZONTAL \u003c\/a\u003e(whatever looks better) \u003c\/span\u003e\u003cbr\u003eBanner Title: Reviving a Provençal Icon Nearly Lost to Time\u003cbr\u003eBanner Description: The global quest to produce the greenest, grassiest, freshest EVOO almost wiped Provençal Fruite Noir (Black Fruit) oil off the map. This traditional specialty is made via couffé, a process that allows olives to ferment before pressing, giving them a savory, tapenade-like flavor and aroma. Historically, farmers in Provence would achieve couffé by accident—they’d let piles of olives sit for a few days until they had enough to press, causing the fruit in the middle of the heap to undergo anaerobic fermentation. Today, Moulin CastelaS intentionally ferments their olives by storing them in an oxygen-free environment.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProduct SEO\u003c\/b\u003e\u003cbr\u003eTitle: Moulin CastelaS Noir d’Olive Virgin Olive Oil | Milk Street Store\u003cbr\u003eDescription: A savory, buttery black olive oil from Provence with zero bitterness and hints of rich truffle flavor.\u003c\/p\u003e","brand":"Roger Collection","offers":[{"title":"Default Title","offer_id":45688761516089,"sku":"MSRCCA0115","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/moulin-castelas-noir-dolive-virgin-olive-oil-pantry-roger-collection-821008.jpg?v=1776791389"}],"url":"https:\/\/store.177milkstreet.com\/collections\/france-currently-available.oembed","provider":"Milk Street Store","version":"1.0","type":"link"}