CRÈME BRULEE AU FOIE GRAS
Serve 2 Pers. 2 eggs yolks 100 ml of milk 100 ml of cream Cassonade (brown sugar) Salt 1 pinch of Cayenne pepper Preheat the oven at 100 degrees Cut half of the foie gras in small piece. In a bowl add the cream, the mil and the eggs to the foie gras, salt, pepper. Mix everything until you obtain a smooth texture In a ramequin add a piece of the foie gras from the other half and poor the mixture on top. Put in the oven for 30 minutes and make sure the oven stays at 100 degrees at all time. When ready to serve add cassonade on top and brown it until caramelize start to form on top When done it is ready to serve. FILET DE BOEUF EN CROUTE Serve 8 Pers. 1.5kg of eye fillet 400 g of mushroom 1kg of Morilles mushrooms 400g of puff pastry 2 shallots 1-egg yolks Oil 40g butter 400 ml of veal stock In a pan brown the fillet all around quickly until you reach a nice color. Put it aside. In another pan add butter shallots and the 400g of mushroom slice and cook not too much. Leave aside to cool down. Roll the puff pastry until you have a nice square big enough to lay the fillet. When ready, spread the mushrooms mixture on the bottom, add the fillet on top and close the pastry making sure there is no gap all around. Preheat the oven at 200 degrees and when reach cook the pastry for 20 min While waiting in a pan add butter shallots and the Morilles mushrooms, cook a bit and add the Veal stock and let if reduce. The sauce is ready to be served with a piece of the fillet en croute. BUCHE DE NOEL RASPBERRY, MASCARPONE AND WHITE CHOCOLATE Serve 6 Pers. Biscuit: 4 eggs 120g of flour 125g of sugar Crème: 2 eggs 50g of sugar 250g of mascarpone 180g of white chocolate Jus de framboise: 150g of Raspberry 50g of sugar 10cl of water Biscuit: Separate the white and the egg yolks, in a bowl mix with a blender the egg white with a pinch of salt when done incorporate the egg yolks to the white slowly and repeat with the flour by adding to the mixture slowly. On a tray put a baking paper and poor the biscuit. Put in the oven at 180 degrees for 10min. When done take out of the oven and roll the biscuit and let it cool down. Cream: Melt the white chocolate au Bain Marie and let it cool down. Separate the eggs yolks and the white put the white aside. In a bowl add eggs yolks, sugar and mix well until obtain a white mixture add the mascarpone and mix again add the chocolate. Mix again. In another bowl beat the eggs white and add it to the mixture. Raspberry Jus: Add the raspberry the sugar and water in a pot and slow cook until water evaporate. Strain the jus. Assemble the 3 elements, first lay down the biscuit add the raspberry jus and spread across the cream. Roll the biscuit and poor the rest of the jus on top. You can add some decoration, as you like. Enjoy you Christmas and eve days
0 Comments
Tartare of beetroot and Camembert
Serve 4 Pers. 150g of Camembert 10cl thicken cream 3 beetroot (fresh or tins) 1 apple 50g of walnuts 50g of chive 2S spoon of olive oil 1 teaspoon of lemon Salt and pepper Skin of the Camembert and cut in pieces. Mix the Camembert pieces with the cream, chive and crush walnut. Peal the apple take off the middle part as well as the pips. Cut the apple thinly and add to the Camembert mixture. Reserved in the fridge. Peal the beetroot and cut in little cubes add lemon salt and pepper and olive oil, mix well. In a plate start with a layer of beetroot, a layer of Camembert mixture and finish with an other beetroot layer. Add walnut on top. It ready to serve. Enjoy and send me Photos Cake ham olives and Camembert Serve 4 Pers. 15cl of milk 5cl of olive oil 8g of dry yeast 5 eggs 200g of flour 75g of olive black or green 100g of Champagne ham 150g of Camembert 2 tea spoon of mustard Salt and pepper Mix the eggs and the milk together Add the oil and mustard and mix well Add the flour and the yeast; stir until you have a smooth mixture Cut in small pieces the ham and Camembert Halves the olives Add the ham olives and Camembert to the mixture Poor in the mixture in a cake mold and cook for 30 to 40 min at 200degres MINI COCOTTES OF BRIOCHE, DOUBLE BRIE AND APPLE Serve 4 Pers. 8 to 10 slices of brioche 25cl of cream 1 Double Brie Pepper 2 apples Preheat the oven at 200 degrees Cut the brioche to fit in a ramequin Cut the Brie in thin slices Take the pips off and the middle of the apple and cut in little cubes Start in the ramequin with 1 slice of brioche add on top a layer of cut apple And 1 to 2 slices of Brie and pepper. Start again with a slice of brioche, layer of apple Brie and pepper. Finish of with the cream. Put in the oven for 15 to 20 minutes Serve hot with a salad on the side. SALAD OF WATERMELON, PROSCUITTO AND PRESIDENT DOUBLE BRIE Serve 4 Pers. 1 Double Brie ¼ of Watermelon 8 slices of prosciutto Balsamic vinegar Olive oil 1 lemon Roquette salad Salt and pepper Slice the double Brie thinly Prepare the watermelon take the skin off and pips, cut in cubes of 2cm Mix the roquette salad with oil, lemon salt and pepper In a plate start with the roquette salad, watermelon Brie and add on top a couple Slice of prosciutto. Finish with a touch of balsamic on top. SALAD OF DOUBLE BRIE AND LARDON Serve 2 Pers. Mix salad ½ double Brie 1 egg 50g of breadcrumbs Olive oil 1 lemon Salt and Pepper 100g of speck or lardoons Clean and cut in small cubes the lardoons In a pan add some oil and cook the lardoons until crispy Let the lardoons cool down on a paper towel Take the skin off the Brie and cut into small pieces Take each piece of Brie and mix them in the egg and finish with breadcrumbs. Fry the Brie in a pan. Mix the salad with oil lemon and salt and pepper Add the Brie and the lardoons on top. It’s ready to serve. I hope everyone will do this recipes and send me all your photos, I will select the best one and the person with the best photo will receive on of my cookbook Little Taste Sensations sign |
AuthorFood and Wine bring family and friends together, that why I 'm passionate about it. Archives
December 2014
Categories |