Confiture de lait () is a thick, sweet caramel sauce prepared from milk and sugar. It is a specialty of the Normandy region of France, but it can be found throughout the country. It is very similar to spreadable types of dulce de leche. Preparation of confiture de lait involves mixing whole milk with one half its weight in sugar, followed by brief boiling of the mixture and several hours of cooking over low heat.
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The origins of the jam is obscure but it is theorized that it came from the French. The word is also based on the French term confiture via the Dutch confijt (meaning candied fruit).
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The Saturday morning program, Culture et confiture, originates from CBUF-FM Vancouver. On holidays, CKSB-10-FM produces holiday morning program for western Canada, Les matins de l'Ouest. CHFA also produces Le retour de l'ouest who replaces regional drive programming on Première outlets in western Canada.
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The Saturday morning program, Culture et confiture, originates from CBUF-FM Vancouver. CKSB-10-FM also produces a holiday morning program for western Canada - Les matins de l'Ouest. Le retour de l'ouest produced by Alberta's CHFA-FM, replaces regional drive programming on Première outlets in western Canada.
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CBUF-FM also produces the Saturday morning program, Culture et confiture from 7:00 a.m. to 11 a.m. On holidays, CKSB-10-FM produces holiday morning program for western Canada, Les matins de l'Ouest. Le retour de l'Ouest produced by Alberta's CHFA-FM, replaces regional drive programming on Première outlets in western Canada.
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In Costa Rica, especially in Atenas, grapefruit are often cooked to remove their sourness, rendering them as sweets; they are also stuffed with dulce de leche, resulting in a dessert called toronja rellena (stuffed grapefruit). In Haiti, grapefruit is used primarily for its juice (jus de Chadèque), but also is used to make jam (confiture de Chadèque).
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Sweet crêpes are generally made with wheat flour (farine de froment). When sweet, they can be eaten as part of breakfast or as a dessert. Common fillings include Nutella spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture. Savory crêpes are made with non-wheat flours such as buckwheat.
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Confectionery of the region includes Rouen apple sugar, Isigny caramels, Bayeux mint chews, Falaise berlingots, Le Havre marzipans, Argentan croquettes, and Rouen macaroons. Normandy is the native land of Taillevent, cook of the kings of France Charles V and Charles VI. He wrote the earliest French cookery book named Le Viandier. Confiture de lait was also made in Normandy around the 14th century.
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Dulce de leche can be eaten alone or used to flavor candies or other sweet foods, such as cakes, churros, cookies (see alfajor), waffles, crème caramel (known as flan in Spanish-speaking regions and pudim in Portuguese- speaking ones), and ice creams; it is also a popular spread on crepes (panqueques) and toast, while the French confiture de lait is commonly served with fromage blanc.
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The Saturday morning program, Culture et confiture, originates from CBUF-FM Vancouver. On holidays, CKSB-10-FM produces holiday morning program for western Canada - Les matins de l'Ouest. Le retour de l'ouest, produced by Alberta's CHFA-FM, replaces regional drive programming on Première outlets in western Canada. For several years, CBKF-FM also used to broadcast a Sunday morning Catholic Mass from the Notre-Dame-de-l'Assomption Cathedral in Gravelbourg.
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In general most rillettes are served at room temperature, as a spread with toast points, much like a pâté. Pork rillettes from the northwestern regions of Tours and Anjou are famous for the rich texture and bronze color achieved during the cooking process. Rabelais called rillettes "brown pig jam" (brune confiture de cochon).Honoré de Balzac also called rillettes "brown jam": Honoré de Balzac, Le Lys dans la Vallée [The lily of the valley] (Paris, France: Charpentier, 1839), p. 7.
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The result is a smooth, caramelized sauce with a medium brown color, thick enough to be eaten with a spoon. Confiture de lait is used as a sweet condiment or spread for bread or pastries, or as an accompaniment for various other foods. Sometimes additional flavoring such as vanilla or brandy is added to the sauce. The taste is very similar to that of the soft caramels used to coat apples during Halloween in the United States, but the texture is much softer than that of caramel candies.
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The Café de Procope in 1743 Coffee had been introduced to Paris in 1644, and the first café opened in 1672, but the institution did not become successful until the opening of Café Procope in about 1689 in rue des Fossés-Saint-Germain, close to the Comédie-Française, which had just moved to that location. The café served coffee, tea, chocolate, liqueurs, ice cream and confiture in a luxurious setting. The Café Procope was frequented by Voltaire (when he was not in exile), Jean-Jacques Rousseau, Diderot and D'Alembert.Colin Jones, Paris: Biography of a City (2004) pp.
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Vladimir Makovsky, "Making varenye", 1876 Varenye is an old Slavic word which is used in East Slavic languages in a more general sense to refer to any type of sweet fruit preserve. The word has common etymological roots with the words denoting cooking, boiling, brewing, or stewing (, , ). In literary translations, especially of children's books, into Russian, the term is often used to replace less-common loanwords, such as jam, confiture or marmalade. Examples are the translations of Alice's Adventures in Wonderland, Harry Potter, The Adventures of Tom Sawyer, and the animated movies about Karlsson-on-the-roof.
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''''' ("I love to read" in French) is a French literary magazine aimed to children aged 7–10. Published by Bayard Presse since 1977, it is easily identifiable by its red cover and its mascot,"J’aime Lire s’offre une seconde jeunesse" on ActuaLitté"Bonnemine-Senseï" on Graphéine a blue colored pencil named "" (a play-on-words meaning both "looking well" and "good pencil lead"). Each issue contains:"J’aime lire" on Culture Confiture # An illustrated novel; # Some pages of games and puzzles; # Comics (originally Tom-Tom and Nana). The magazine has more than 2 million readers each month"J’aime lire" on Nostalgift and is one of the best-selling titles in its category."J’aime lire Store" on Le Monde An English language edition is published with the title Adventure Box since 1996.
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The terrace of the "Partie de Campagne" tea room at the Saint-Émilion courtyard in Bercy Village Men playing checkers at the Café Lamblin in the Palais-Royal, by Boilly (before 1808) Coffee had been introduced to Paris in 1644, and in 1672 an Armenian from Smyrne (Western Armenia) called Pascal Rosée opened the first café in Paris on Place Saint-Germain, but the institution did not become successful until the opening of Café Procope in about 1689 in rue des Fossés- Saint-Germain, close to the Comédie-Française, which had just moved to that location. The café served coffee, tea, chocolate, liqueurs, ice cream and confiture in a luxurious setting. The Café Procope was frequented by Voltaire (when he was not in exile), Jean-Jacques Rousseau, Diderot and D’Alembert.Colin Jones, Paris: Biography of a City (2004) pp. 188, 189.
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