BRUSSELS — EU leaders will go back to the drawing board in November as they race to finalize a deal on the bloc’s next seven-year budget by the end of the year.

During the first day of a two-day summit in Brussels on Thursday, European Council President António Costa announced he was convening an additional gathering on Nov. 26 in a bid to overcome disagreements and lay the ground for a final deal in December. To bring the sides closer to an agreement, he will present new budget figures before the meeting, according to an EU official, who was granted anonymity to discuss the confidential planning.

Costa is pressing leaders to finalize negotiations by the end of the year — before elections in France, Italy and Poland in 2027 threaten to derail the talks.

In a speech to the leaders, Costa warned that going past the end-of-year deadline will delay EU payments to farmers and researchers past Jan. 1, 2028, when the new budget is scheduled to come into force.

If leaders fail to reach a deal in December, the electoral calendar might push an agreement to May or even October 2027, Costa warned leaders in his concluding remarks, according to two EU diplomats briefed on the discussions.

Pressure on governments

Costa’s plan received a major boost on Thursday from French President Emmanuel Macron, who told fellow leaders that he won’t have a political mandate to sign a deal close to the French presidential elections in April 2027.

This is a major reversal for France, which has previously been unwilling to commit to the end-of-year deadline.

Macron’s words put more pressure on governments to advance the talks over the coming weeks — although some cast doubt on his good intentions.

“There are so many elections next year. [French far-right leader Marine] Le Pen herself [said] it’s undemocratic if we were now to agree,” said one EU diplomat.

Just hours before the leaders’ gathering, Le Pen renewed calls to halve France’s contributions to the EU budget if she wins the presidential elections next year.

She said that rushing the budget agreement before the French elections would be “a democratic scandal.”

The new frugal

Costa is stuck between messy domestic politics across Europe and hardening stances among the EU’s 27 leaders.

The so-called frugal EU countries pushing for major budget cuts — Germany, Netherlands, Austria, Sweden, Denmark and Finland — have publicly said that an Irish proposal envisioning €159 billion cuts doesn’t go far enough.

On Thursday, the six hardliners were joined by Belgian Prime Minister Bart De Wever, who joked in a press conference after the summit that “I’m married to a Dutch person so I’m very frugal also in my personal life.”

However, behind closed doors the budget hardliners employed a more conciliatory tone.

German Chancellor Friedrich Merz — the unofficial leader of the frugal camp — said that the Irish proposal has achieved progress despite reductions still being needed, said two EU diplomats briefed on the discussions.

He pointed to EU payouts to poorer regions, as opposed to farmer’s subsidies, as an avenue for cuts.

On the other side of the spectrum, Spanish Socialist Prime Minister Pedro Sánchez — who will try to cling on to power in an election on Nov. 29 — insisted that the budget is way too small.

“It is a distribution of misery,” he told fellow leaders during the discussions, according to the diplomats. He was joined by Italy’s right-wing Prime Minister Giorgia Meloni — an ideological foe on most issues, but an ally of sorts in the budget battle. She insisted that no further cuts to the budget will be accepted.

To bring sides together closer to a deal, Costa promised to advance progress on EU-wide taxes, or own resources, to finance the next seven-year budget and reduce national contributions.  

He will explore the European Parliament’s proposed taxes on crypto firms, online gambling and tech giants as well as a Greek idea to funnel future national sales of 6G mobile spectrum to the EU budget.

But given the level of opposition, getting EU countries to agree to any of these options will no be no mean feat.

“It is time to be realistic and work on what is plausible and reasonable, instead of wishful thinking,” said another EU diplomat.

Margot Lecarpentier is one of the best bartenders in Paris. At her bar, Combat, she shakes and stirs up cocktails – with and without alcohol – that are some of the best in the city. One a warm summer day, Margot stopped by to make an Affogato for us to enjoy in my backyard.

In Italian, affogato means “drowned,” and the typical affogato is a scoop of ice cream drowned in espresso, which is delicious. But Margot ramps things up a notch using a blend of rum, coffee liqueur, and amaro, which gives the dessert a lively kick. While you could use vanilla ice cream, Margot likes chocolate as much as I do, so I churned up a batch of chocolate sorbet, which also happens to be dairy-free, and she used that. Feel free to use your favorite flavor.

Cheers!

You can watch the full video of Margot and I making the Affogato in my newsletter here.

Print

Affogato

A delicious dessert with ice cream drowned in coffee liqueur, rum, and amaro

Course Drinks

Cuisine Italian

Keyword affogato, amaro, coffee liqueur, ice cream, rum

Servings 2

Ingredients

• 3/4 ounce (20ml) dark rum
• 3/4 ounce (20ml) amaro
• 3/4 ounce (20ml) coffee liqueur
• Ice cream or sorbet
• 2 shots espresso (cooled slightly)

Instructions

• In a small pitcher or measuring cup, mix together the rum, amaro, and coffee liqueur.
• Put one generous scoop, or several smaller scoops, of ice cream or sorbet into two ice cream dishes or small bowls. Douse each serving with the mix of liqueurs.
• Add a shot of espresso to each portion and serve.

Notes

You can use your favorite brands of liqueur here. In this recipe, Margot used Rabarbaro Nardini amaro, but others, such as Fernet-Branca or Ramazzotti, would work.

Nowadays there are non-alcoholic versions of most liqueurs, including the ones used here. If you’re avoiding alcohol, you can use non-alcoholic alternatives. 

For serving, feel free to shave some dark chocolate over the top of each affogato.

Does it feel like an oven outside? Are your peaches all about to ripen at the same time? We have just the recipe your summer needs: this Frozen Peach Daiquiri!

This refreshing, naturally sweet, tropical-tasting drink is super easy to make in just 5 minutes with 5 ingredients. Bonus? It works beautifully with or without alcohol. The choice is yours, friend! Let’s get blending!

How to Make a Peach Daiquiri

This frozen peach daiquiri could not be simpler to make (or more satisfying to drink 😉)!

Frozen Peach Daiquiri (2 Ways!) from Minimalist Baker →

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw a 5 kilo turkey, an 11 pound bird, at the market the other day for €68kg, or €340 ($424).

(Although I think if you spent over four hundred dollars on a turkey, you wouldn’t forget it for a long, long time.)

I suggested that the turkey vendor perhaps forgot a comma because whole turkeys are, indeed, available in Paris, and they actually excellent since most are fermier, not the plump whoppers you see in the states. The only thing you have to be careful about is that one turkey might not be enough if you’re feeding a large crowd, say, a group of over six people.

Savvy Americans know to order a whole turkey in advance from their butcher and – get this: You can ask them to cook it for you. Yes, since the butchers usually have spits with roasting chickens on them, it’s usually not a problem for them to slide a turkey on there. That’s especially nice because most people in Paris just have one oven and it’s hard to tie it up for the entire day with just a bird roasting in it when you’ve got so many other things to bake and cook off.

The reason I am sharing this recipe today, rather than days ago when everyone was in a tizzy posting recipes, shopping and preparing their menus, is that I kind of forgot that it’s Thanksgiving. Actually, I didn’t quite forget, but wasn’t swept up in the frenzy because this week, and today, are just like any other week or day in Paris.

People go to work and school, banks and stores are open, and no one is setting their alarms for le vendredi noir (Black Friday), although that’s starting to happen in France ever since the government loosened their restrictions on allowing sales more than the government mandated twice-yearly ones, as they did before the economy took a dip. (Tomorrow, I suspect at least one vendor selling an expensive turkey in Paris is going to have to offer a serious mark-down if he wants to sell that bird.)

So we’re celebrating tomorrow night with some friends who are making dinner. I’m pitching in and doing some baking, as well as bringing a nice bottle of Sauternes. I also happened to have a few cans of cranberry sauce that I had brought back from the states, that I was planning to bring, just for fun.

I sent my hostess a photo and she wrote back right away, threatening to blackmail me by making my canned contraband photo public. I beat her to the punch, posting it on Instagram. But when I noticed that of the four ingredients in the can, two were industrial sweeteners, I decided to take matters into my own hands.

Fortunately I had a stash of fresh cranberries in my freezer, since if a turkey was €68 a pound, I’d have to dig deeper into my pockets if I was going to have to buy fresh cranberries in Paris on Thanksgiving Day.

I candied some organic orange slices (which were normally priced), simmered up a syrup with the sharpness of cider vinegar and a hit of dark rum, then added my precious canneberges, cooking them ’til they popped. I stirred in the candied oranges, then packed it up, ready to go – getting a recipe in just under the wire.

Happy Thanksgiving!

Print

Cranberry Sauce with Candied Oranges

Note that the orange slices may fall apart as they get close to being done. Not to worry; they’re just going to be chopped up later. If you want, you can substitute 3/4 cup (180ml) orange juice for the water that you cook the cranberries in. I use dark rum, but whiskey, bourbon, or an orange-flavored liqueur, such as Grand Marnier or Cointreau, would work nicely in its place. You can double or triple the recipe if you wish.

Ingredients

• 1 large naval orange preferably unsprayed, or another variety, with seeds removed
• 3/4 cup (180ml) water, plus 3/4 cup (180ml) water
• 1/2 cup (100g) granulated sugar
• 1/2 cup, packed (90g) light brown sugar
• 2 tablespoons dark rum
• 1 stick cinnamon
• 1 1/2 tablespoons cider vinegar
• 1/8 teaspoon ground allspice
• 1 cup (110g) fresh or frozen cranberries

Instructions

• Lop off the two ends of the orange. With a sharp, serrated knife, cut the orange into 1/3-inch (1cm) slices.
• In a medium-sized nonreactive saucepan, cover the orange slices with cold water. Bring to a boil, reduce heat, and cook at a low boil for 10 minutes. Drain. Return the oranges to the saucepan. Cover with water again, bring to a boil, and cook for another 10 minutes. Drain and rinse with cold water.
• Return the orange slices to the saucepan, add 3/4 cup of water and granulated sugar. Bring to a boil then reduce the heat to a low boil and cook until the liquid is reduced to a thick syrup. During cooking, turn the oranges a few times in the reducing syrup so that they candy evenly.
• As the liquid cooks down, close to when there is very little in the saucepan, monitor them closely turning them frequently to avoid burning them. Remove from heat once most of the liquid is evaporated. Tilt the oranges into a colander and let cool.
• In the same saucepan, add the other 3/4 cup water, brown sugar, rum, cinnamon stick, vinegar, and allspice. Bring to a boil, add the cranberries, then reduce the heat slightly and cook until the cranberries pop and just start to fall apart. Chop the candied oranges into little pieces about the size of peas and add the candied oranges to the cranberries. Cook for about a minute, then remove from heat.

Notes

Serving: Pluck out the cinnamon stick and serve the sauce warm or at room temperature.

Storage: The sauce can be made up to one week in advance and refrigerated. Bring to room temperature before serving.

Related Recipes

Cranberry Sauce with Red Wine and Figs

Chocolate Pecan Pie

Mom’s Roast Turkey (Simply Recipes)