Christmas and holidays 50 festive and divine recipes to celebrate Christmas or parties
appetizer Seared foie gras with lentils 4_ Crème brûlée foie gras, flavored with Armagnac 6_ Foie gras lentil Cream 7_ Foie gras terrine with pears 8_ Exotic crab terrine 9_
summary
Jellied eggs and smoked trout 10_ Saint-Jacques tartar in citrus vinaigrette 12_ Saint-Jacques with brown butter 13_ Lobster salad with artichokes and hazelnuts 14_ Grilled lobster and mango salad with ginger 15_ Clams in orange jelly 16_ Clams stuffed with mango 17_ Warm oysters with truffle 18_ Caviar oysters and goat gingerbread 19_
dish Slices of foie gras and truffled mashed 20_ Roasted quails with foie gras 22_ Duck tournedos with dried fruit 23_ Fatted chicken supreme 24_ Fatted chicken with morels 25_ Capon supreme with spices, mashed pumpkin and chestnuts 26_ Spices capon 27_ Turkey with pomegranate juice and stuffed apple with dried fruit 28_ Turkey with whiskey and walnuts 29_ Beef tenderloin in brioche 30_ Roast venison, mashed sweet potatoes 32_ Tournedos with cranberries 33_ Blue lobster stuck with verbena 34_ Paving of turbot with almonds and vanilla 36_ Salmon fritters with sauerkraut 37_ Prawns ravioli 38_ Saint-Jacques with chestnuts and apples 39_ Stuffed cabbage with truffle peelings 40_ Lobster risotto 42_ White truffle risotto 43_
2
dessert Raspberries jelly of champagne 44_ Marshmallows with whipped cream and fruits 46_ Glass jars with mandarin 47_ Lemon-flavored jellied citrus, grapefruit sorbet 48_ Clementines and tiles cappucino 49_ Pear gazpacho 50_ Frozen mille-feuilles with grapes and gingerbread 51_ Kougelhof frozen Cointreau 52_ Iced vacherin and crystallized violets 53_ Figs wrapped with phillo pastry 54_ Twelfth-night pancake with cocoa and orange 55_ Chestnut chocolate log 56_ Chestnuts log flavored with rum 58_ Cold log with mango 59_ Gingerbread log 60_ Block of ice candy flowers 61_
summary 3
4
For 4 people Preparation 20 min Cooking time 50 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
350 g of foie gras 250 g of yellow lentil 1 carrot 1 onion 10 cl of cream 2 tbsp. flour 1 bunch of flat- leaved parsley 1 pinch of curry powder sea salt, salt, pepper
Seared foie gras
with lentils
one more recipe
Foie gras with grapes Rinse 1 bunch of Muscat grape and peel the seeds. Cut two fresh duck foie gras about 400 g in thick slices, add salt and pepper. Pass the slices in the icing sugar, and then tap them lightly to remove the excess. Cook them quickly in a non-stick frying pan without fat for 1 min on each side. Drain on the absorbent paper and keep warm. Discard the cooking fat and deglaze the frying pan with 10 cl of monbazillac. Combine 10 cl of the veal and the grapes, cook gently for 2 min. Adjust the seasoning. Arrange the slices of foie gras on the plates, pour the sauce and the grapes over each. Serve immediately.
1. Combine in a saucepan 60 cl of water, the lentils, the carrot and the onion peeled and cut into slices, add the pepper (add salt after cooking). Cook for 25 min. 2. Drain the lentils, mix finely the lentils and pass through a fine strainer. Add the cream, the curry and adjust the seasoning. Keep warm. 3. Cut the foie gras into 4 slices about 1.5 cm thick. Flour them slightly on both sides. 4. Heat the frying pan and place the scallops for 2 min. on each side. Drain on the absorbent paper. 5.
Pour
the
preheated,
lentils
place
a
cream scallop
on of
the
plates
foie
gras
lightly sprinkled with the sea salt and the chopped parsley. Serve immediately.
5
for 6 people Preparation 40 min waiting time 2 hr 15 Cooking time 45 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
250 g of raw duck foie gras 100 g truffle juice (canned) 40 cl cream 5 egg yolks 2 tbsp. tablespoons Armagnac 60 g brown sugar Salt and pepper
Crème brûlée foie gras, flavored with Armagnac 1. Heat the truffle juice with 30 cl of cream and mix with
the diced
foie gras. Add the egg yolks and mix again for 30 sec. Strain the cream through a fine sieve. Salt and pepper. 2. Preheat the oven to 90°C (th.3). Pour one centimeter thick of cream into six individual dishes and bake for 30 min. Let cool and keep in refrigerator for 2 h. 3. Just before serving, beat the rest of the cream into whipped cream. Stir in Armagnac, salt and pepper. Sprinkle the brown sugar in a thin even layer of cream. Make caramelize with
a
blowtorch.
Decorate
with
whipped cream and serve immediately.
6
For 6 people Preparation 20 min Cooking time 30 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Peel and chop the shallot. Rinse the lentil. 2. Lightly brown the shallot in the hot butter, add the lentil and the bouquet of
vegetables.
Recover
with
poultry
broth on the height, take for quivering,
foie gras 200 g green lentil
cook for 30 min. and cover. Add Salt.
lentil cream
150 g whole duck foie gras 1 shallot 1 bouquet of vegetables 1 l poultry broth 25 g butter 20 cl
liquid cream Salt, pepper
3. Drain the lentil and keep the broth by taking away the bouquet of vegetables. Mix
the
lentil
by
adding
little
by
little the broth to get cream. Add salt and pepper. 4. Fill in half height 6 glasses with the
lentil
cream,
garnish
with
the
slices of the foie gras and serve with grilled bread sippets.
7
1. Peel the apples, cut them into pieces,
400 g of foie gras
remove the seeds and then detail them
6 apples
into strips. Sprinkle with lemon juice
1 lemon
to prevent darkening. Put them in a pan,
40 cl of white wine (Sauternes, monbazillac)
pour the wine, salt and pepper and bring
4 leaves of gelatin
to boil. Remove from the heat, cover and
40 g of hazelnuts
set aside for 30 min.
2 tbsp. cider vinegar 2 tbsp. hazelnut oil
2. Put the gelatin in cold water. Drain
2 tbsp. neutral oil
the potatoes and reheat the wine. Remove
Salt and pepper
from the heat, stir in the gelatin by mixing. Allow to cool. 3. Cut the foie gras into thin strips and put in the refrigerator.
Foie gras terrine with pears 4. Coat the bottom of a silicone jelly cake mold and place a coat of apples. Top with the jelly and cover with slices of foie gras. Add Pepper. Fill the bowl by alternating the ingredients. Cover with plastic wrap and put in the refrigerator for 12 h. 5. The next day, prepare the dressing by emulsifying the vinegar, the two oils, salt and pepper. Unmold the terrine and decorate with hazelnuts and serve with dressing.
For 6 people Preparation 30 min Cooking time 5 min waiting time 12 hr Recipe_PRISMAPIX PHOTO_MARIELLE-GAULT
8
1. Drain and thin out the crab. Keep in the refrigerator. Grate the lemon zest and squeeze the fruit to collect the juice. 2. Soften the leaves of gelatin in cold water. Bring the fish stock to a boil. Remove from the heat, add the softened gelatin to dissolve. Let cool by stirring regularly. 3. Detail the egg whites into small cubes and mix the yolks. Combine all with the crab, the herbs, the lemon zest, 2 pinches of cayenne and the jelly.
Exotic crab terrine 300 g crab flesh
4. Drain the hearts of palm and cut them in
3 avocados
half lengthways. Peel and slice the avocados
1 can hearts of palm
flesh. Lemony slightly.
3 hard boiled eggs peeled 1 untreated lemon
5. In a bowl lined with plastic wrap, put
30 cl of fish stock
the half of the slices avocado and the palm
4 tbsp. chopped coriander
hearts. Cover with the crab flesh stuffing.
2 tbsp. chopped chives
Repeat the operation and end with the stuffing.
6 leaves of gelatin
Cover and set aside to cool for 12 h.
cayenne pepper Salt and pepper
6. Serve chilled with a green salad dressed with lemon vinaigrette.
for 6 people Preparation 45 min Cooking time 10 min waiting time 12 hr Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
9
For 4 people Preparation 15 min Cooking time 10 min waiting time 1 hr Recipe_Christophe LEROY PHOTO_Isabelle ROZENBAUM 4 Eggs 25 g jelly powder 4 slices of smoked trout fillet
Jellied eggs
and smoked trout 1. Cook the eggs for about 10 min. in the boiling water. Put it aside. 2. Bring 50 cups water to a boil. Remove from heat, add the jelly powder and leave to cool. 3. Cut slices of smoked trout fillet into strips 5 mm thick. Place a strip on the edge of a small oval mold or ramekin. Add a jelly stock, then a half-egg, and cover with jelly. Repeat that gesture with the remaining ingredients. 4. Cool and refrigerate at least 1 h., then unmold onto a plate and serve.
10
11
12 St. Jacques walnuts 2 untreated limes 1 untreated orange 6 tbsp of olive oil 1 bunch of coriander Salt and pepper
for 4 people Preparation 20 min no cooking Recipe_PRISMAPIX PHOTO_Marianne PAQUIN
Saint-Jacques tartar in citrus vinaigrette 1. Squeeze the limes juice and the orange, peel their zest with a vegetable peeler. Blanch the zest, minced for 1 min in a pan of boiling water. Set aside. 2. Mix the olive oil with the citrus juice, add salt and pepper. Keep in the refrigerator. Rinse and dry the Saint-Jacques walnuts, cut them into cubes. Cool and refrigerate. Wash and chop the coriander. Keep a few leaves for garnish. 3. To serve, place in each glass a coat of coriander, add the SaintJacques walnuts, sprinkle with the oily citrus juice and sprinkle the zest cooled. Serve well chilled.
12
for 4 people Preparation 20 min cooking time 3 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
18 St. Jacques walnut with their shells 1 shallot 1 bunch of fresh herbs (dill, chives, coriander ...) 50 g shelled hazelnuts 150 g butter coarse salt
1. Place the shells on a bed of
Salt and pepper
coarse salt in the oven dripping pan. Sponge the St. Jacques walnut on the absorbent paper then separate them into six shells. Add salt and pepper.
Saint-Jacques with brown butter 2. Preheat the broiler. Broil the hazelnuts in a pan and leave to cool.
Rinse
the
herbs.
Peel
the
shallot. Cut the butter into small dices. 3. In a food processor, mix the nuts, herbs, shallots and butter to get a green ointment. Add salt and pepper to finish. Place a spoonful of mixture into each shell and bake for 3 min. 4. Serve warm in the plates and garnish with a sprig of fresh grass.
13
for 6 people Preparation 30 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
2 raw lobster tails 1 packet of broth 6 fresh or frozen artichoke hearts 4 cherry tomatoes
1. Combine a bag of broth with a pot of cold water, bring to boil. Dip the crawfish tails and cook for 15 min. to a simmer. Drain and leave to cool. Shell the lobster tails, cut the flesh into slices.
Lobster salad
100 g of spinach 4 tbsp. chopped hazelnuts 1 tbsp tomato sauce 2 tbsp. balsamic vinegar 4 tbsp. olive oil Salt and pepper
with artichokes and hazelnuts 2. Cook the artichoke hearts for 8 min steamed and cut them into strips. 3. Make a dressing with the vinegar, the sauce, both oil and 2 tbsp. the coarsely chopped hazelnuts. Add salt and pepper. 4. Wash and drain the spinach. Cut in half the 2 cherry tomatoes and the 2 others into small dices. Lay the slices of lobster on the spinach, add the artichokes and the tomatoes. Sprinkle with the chopped hazelnuts. Serve with the dressing.
14
2 raw lobster 800 g each 2 slices of gingerbread 2 mangoes 100 g soft butter 5 tbsp. olive oil 2 tbsp balsamic vinegar 1 pinch of ginger Salt and pepper
Grilled lobster
and mango salad with ginger For 4 people Preparation 20 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Cut the 2 lobsters into lengthways and remove the bladder. Put them, side shell on the baking sheet of the oven and season with salt and pepper the flesh. 2.
Mix
the
slices
of
gingerbread
with
butter. Coat the lobster flesh with half of the mixture and cook for 15 min. under the broiler. Add the remaining mixture in the gingerbread half cooked. 3. Prepare a dressing by emulsifying the oil with vinegar, 1 pinch of ginger, salt and pepper. Peel and slice the mango into strips. 4. Serve the lobsters right out of the oven with mango salad flavored with ginger vinaigrette.
15
32 clams 2 untreated oranges 2 leaves of gelatin
for 4 people Preparation 30 min waiting time 1 hr 30 Cooking time 4 min Recipe_PRISMAPIX PHOTO_Marianne PAQUIN
10 cl dry white wine 1 bunch of chives 1/2 tsp. mixture of 5 crushed berries salt
1. Squeeze the juice of the oranges, peel their zest and slice it. Blanch the zest for 1 min. in a pan of boiling water. Set aside. 2. Clean the clams under running water. Open the clams on top of a container in order to catch the juice. Remove the shells and keep in the fridge.
Clams in orange jelly 3. Wash, drain and chop the chives, keeping a few sprigs for garnish. Soften the leaves of gelatin in a bowl of cold water. Heat the white wine and the clam juice in a small saucepan, add the drained gelatin to melt. 4.
Remove
juice
to
from the
the
heat,
wine.
Fill
add 4
the
orange
glasses
with
three-quarters of the mixture. Keep in the refrigerator for 30 min. 5. Mix the clams with the zest, the chives, salt and the mixture of 5 berries. Put in the glass jars and cover with the remaining jelly. Keep in the refrigerator for 1 h., before serving decorated with chives, accompanied with the slices of toast.
16
1. Place the clams in the salty water 3/4 of an hour. Melt the butter in a small saucepan. Remove from the heat and add the turmeric. Peel and cut the mango into small dices. Wash and dry the dill. 2. In a saucepan, open the clams over a
high
heat.
Once
they
are
open,
remove them from the pan. Remove the top shell and place them in a baking dish. Preheat the oven on the grill position. 3. Put some diced mango in each clam, add the butter with turmeric and bake for
4
min.
until
it
become
brown.
Serve hot decorated with the dill.
Clams stuffed
with mango
24 clams 1 mango 30 g slightly salted butter 1/2 tbsp of turmeric few sprigs of dill
for 4 people Preparation 20 min Cooking time 6 min Recipe_PRISMAPIX PHOTO_Marianne PAQUIN
17
36 large oysters 500 g Paris mushroom 1 truffle around 6g 80g butter 3 shallots 100 g bread crumbs 2 tsp. Curry powder 6 tbsp. coriander 3 tbsp.
Crème fraÎche
700 g coarse salt
Warm oysters
with truffle
1. Clean the mushrooms, cut them into pieces and combine in a pan with 20 g of butter (all water must be evaporated). Season with salt, add the peeled and chopped
shallots,
the
curry
and
the
cream. Cook and stir 5 min.
For 6 people Preparation 35 min waiting time 10 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
The recipe more
Warm oysters with spices Poach the shucked oysters for 20 sec. in their filtered water. Keep the cooking water. Peel and chop 3 shallots in 20 g of butter, add curry powder, 2 pinches of nutmeg, 1 tablespoon of crushed red berries and the cooking water. Let reduce for 2 min. and remove from the heat, add 100 g of butter into strips, 1 tbsp. of
1 cup of water into the pan. Cook for another 5 min. 3. Preheat the broiler. Combine the bread crumbs with the chopped coriander and the remaining butter. Spread the mixture on a baking sheet paper and leave harden in the freezer for 10 min. 4. Place into the pan on a bed of coarse salt the oyster shells . Put a tablespoon of mushroom mixture into each shell and add the flesh of the oyster. Add pepper and place a slice of coriander butter. Strain under the grill for 4 min. Serve
chopped coriander and pepper. Garnish each
immediately
shell with an oyster, coat with the sauce,
slices.
before broil for 30 sec.
18
2. Open the oysters, keep the flesh, add
sprinkled
with
the
truffle
for 4 people Preparation 20 min Cooking time 10 min waiting time 3 hr Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Soften the gelatin in cold water. Cut the goat cheese rind into cubes and
melt
over
a
low
heat
with
2 tbsp .of crème fraîche. Remove from the heat, add the softened gelatin and leave to cool by stirring to dissolve. Mix with the mascarpone,
12 Oysters
add salt and pepper.
300 g Gingerbread 8 eggs
2. In a bowl lined with plastic wrap,
1 log of goat cheese
place thin slices of gingerbread,
125 g mascarpone
cover the goat preparation of 1cm
20 g butter
and keep in the fridge for 1 hour.
15cl crème fraîche 2 tbsp caviar
Continue
assembling
alternating
the
gingerbread
dish and
by goat
3 g leaves of gelatin
coat 2 more times and finish with
2 tbsp. chopped chives
gingerbread. Cover and set aside for
Salt and pepper
two hours in the fridge.
Caviar oysters and goat gingerbread 3. Open the oysters and simmer the flesh with water in a saucepan for 2 min. Drain and reduce the filtered juice with the remaining cream. 4. Cook the eggs over a low heat with the butter by whisking. Remove from the heat and add the reduced juice. Fill the clean shells with the eggs and the juice, add flesh of the oysters and a few grains of caviar. 5.
Serve
terrine
the sliced,
oysters
with
decorated
the with
chopped chives.
19
20
For 6 people Preparation 30 min Cooking time 30 min 1. Cook the unpeeled sweet potatoes for 25 min. in the salted water. Use a fork to peel and mash
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
the potatoes with 15 cl of cream, the butter, the salt and the pepper. Stir in the truffle peelings drained and reserve the juice. Keep warm. 2. Combine 1 tsp. of salt, pepper and allspice. Press the foie gras slices in this mixture. Cook for 1 min. over a high heat in a dry pan, turning halfway through cooking.
6 slices of foie gras 100 g each 600 g sweet potatoes
3. Mix the flour into the remaining cream. Pour
1 box of truffle peelings
the vinegar into the baking pan for foie gras ,
5cl of sherry vinegar
after removing the fat, add the poultry stock
15 cl of dehydrated poultry stock
and the truffle juice. Bring to boil and pour the
1/2 tsp. flour
cream gradually by stirring, until it boils.
25 cl of cream 80g butter
4. Serve the puree on the plates with the foie
1 tsp. allspice
gras sprinkled of sea salt and surrounded with
sea salt
sauce.
Salt and pepper
Slices of foie gras and truffled mashed The recipe and more
Foie gras slices of spelled cakes Pour the spelled precooked in a boiling salted water. Stir and cook for 15-20 minutes with a cover. Drain. Preheat the oven (210째C) th.7. Combine the spelled with 2 beaten eggs, 5 cl of cream, a box of the truffles peels drained (reserve the juice),the snipped chives, salt and pepper. Cram the mixture into the 4 buttered tart pans and bake for 10 min. In a very hot non-stick pan, sear the 4 foie gras slices for 45 sec. per side, add salt and pepper. Keep warm. Discard the cooking fat, deglaze the pan with 30 cl of the Banyuls wine and the truffle juice. Set aside, add pepper. Reheat the slices of the foie gras for a moment. Unmold the spelled cakes on the plates, put next to the cakes the foie and surround them with a ribbon of sauce.
21
Roasted quails
with foie gras 1.
Salt,
pepper
and
slide
4
grapes
inside the quails. Let them brown in hot butter, cover and cook for 20 min. over low heat, turn them on the other side through halfway cooking. 2. Sprinkle with brandy, remove from heat and flame. Circle the quail with the rest of the grapes. Leave covered for 5 min. on low heat. 3. Roll the foie gras slices in a mixture of flour, spices, salt and pepper. Let them brown for 1 min. per side in a hot nonstick skillet.
6 quail ready to cook 6 slices cru duck foie gras (about 250 g) 500 g
Muscat grapes
50 g butter 3 tbsp. of brandy A pinch of allspice 1 tbsp. of flour Salt and pepper
4. Serve each quail with a slice of foie gras and grapes. Drizzle with pan juices and serve immediately with fried mushrooms.
for 6 people Preparation 10 min Cooking time 25 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
22
4 duck tournedos 200 g of onions 50 g of dried figs 50 g of dried apricots 50 g of dry grapes 10 cl of nutmeg 10 cl chicken stock 50 g cold butter 1 tbsp sugar 2 tbsp. cooking oil Salt and pepper
For 4 people Preparation 20 min Cooking time 25 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Peel the onions. Let them brown in a pan with 20 g of butter and a spoon of sugar. Add 5 cups of water, cover and cook for 10 min. over a low heat.
Duck tournedos with dried fruit 2. Meanwhile, in another stove, cook the tournedos of duck in hot oil for 4 min. on each side. Add salt and pepper. Keep warm. 3. Cut the figs and the apricots into small dices. Combine them with the dry grapes and the onions in the stove. Add the nutmeg, stir and add the chicken stock. Boil until the juice is reduced in half. Reduce the heat, add the remaining butter in pieces, stirring until the sauce is linked. Adjust the seasoning. 4. Arrange the tournedos on the plates, wrap them with the fruit, top with the sauce and serve immediately.
23
4 fatted chicken supreme 300 g white grapes 300 g black grapes 1 shallot 25 cl of white wine 5 cl Armagnac 3 tbsp. dehydrated chicken stock 50 g butter Salt and pepper
1. Rinse the grapes and Stalk it. Peel the beans and remove the seeds. 2. Peel and chop the shallot. Make it sweat in a pan with 20 g of butter. Add the grapes and fry for a few seconds. Pour the white wine and the Armagnac, add salt and pepper. Boil for 5 min.
Fatted chicken
supreme 3. Make fry the chicken supreme in 20 g of butter for 5 min. on each side. Put them in the pan with the grapes and cook for 10 min. over a low heat. Remove the supreme, cut into slices and keep warm. 4. Pour the chicken stock to the pan and bring to boil and let thicken. Remove from the heat, add the butter by whisking. 5. Arrange the supreme on the plates, pour the sauce over, scatter the seeds of the grapes and serve immediately.
For 6 people Preparation 20 min Cooking time 30 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
24
1. Rehydrate the dried morels by soaking for 30 min., just covered with lukewarm water. Cut the chicken into 8 to 10 pieces. Peel and slice the shallots. 2. In a large saucepan, melt the butter over
a
medium
heat.
Put
to
stiffen
the pieces of chicken, proceeding in several times, until all the pieces are lightly colored. Replace them with the shallots and let sweat for 2 min. put back the chicken into the pan without forgetting the juice that it has made. Season with salt, pepper, nutmeg and pour the wine. Cook on a low heat for 30 min. without covering completely to allow the reduction of the sauce.
Fatted
chicken with morels 3 kg of Fatted chicken (ready to cook)
3. Add the morels and their soaking
120 g dried morels
water and cook for another 30 min. over
2 shallots
a low heat, always with the lid half
50 g butter
closed.
50 cl Jura yellow wine 50 cl cream
4. Remove the pieces of the chicken and
1 tbsp. pink berries
arrange on a platter. Add the cream
1 pinch of nutmeg
into the pan while turning and heat.
Salt and pepper
For 6 people Preparation 25 min Cooking time 1 hr Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
Adjust the seasoning. 5. Arrange the morels around the pieces of the chicken coat with sauce, sprinkle with the pink berries and serve the rest in a gravy boat.
25
For 6 people Preparation 40 min Cooking time 45 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Chop all the nuts. Mix with 80 g of butter, the turmeric, salt and the bread crumbs. Peel and chop the onions. Peel the pumpkin, remove the seeds and cut it into cubes. 2. Melt 30 g of the warm butter the twothirds cubes,
of
the
salt
onions. and
Add
pepper.
the
pumpkin
Simmer
for
25 min., stirring regularly, then mash with a fork, incorporating the diced foie gras. Mix with the chestnuts without crushing and keep warm.
Capon supreme with spices,
mashed pumpkin and chestnuts 6 capon supreme
3. Brown the onions in the remaining 10 g
100 g of raw duck foie gras
of warm butter. Pour the broth and boil.
1 medium size of pumpkin
Add the supreme and let them poach for 10
500 g of natural whole chestnuts
min. Drain and reduce the cooking liquid
3 onions
to about 25 cl.
80 g of chopped walnuts 80 g of chopped cashews
4. Remove the skin from the supreme and
90 g of bread crumbs
coat them with a thin layer of pastry with
1 tbsp of turmeric
turmeric. Place on a oily cooking tray and
1 liter chicken stock
brown under the hot broiler for 4-5 min.
120 g soft butter 1 tsp. of
oil
Salt and pepper
26
5. Serve hot with the chestnut pumpkin , along with the cooking juices.
For 8 people Preparation 30 min Cooking time 3 hr waiting time 12 hr + 3 hr
1. The day before, heat 2 liters of water
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
salt. A boil, remove from heat. Cover.
A capon of about 3 kg, ready to cook 300 g of fois gras 1 baguette 15 cl liquid cream 2 cinnamon sticks 3 cloves 15 g
crushed pepper
5 g of pink peppercorns 2 lemons 1 head of garlic 3 tbsp. mustard 1 bouquet garni 25 g butter 30 g coarse salt Salt and pepper
with
cinnamon
sticks,
cloves,
sliced
lemons, unpeeled garlic cloves, mustard, bouquet Leave
to
garni, cool
crushed
pepper
completely.
and
Immerse
the the
capon in this infusion. Set aside for 12 h. in the fridge. 2. The next day, drain the capon. Let dry at least for 3 h. in a cool and airy store. Place on a rack set over a roasting pan. Bake for 2 h. and 15 min. in the preheated oven to 15 210째 (th.7) basting a few spoonfuls four times with marinade and turning.
Spices
Capon 3. After cooking, let the capon stand 30 min at the entrance of the oven off. Degrease
the
pan
juices,
deglaze
with
10 ml water and simmer for 8 to 10 min. Salt and pepper. Remove from heat and add butter. 4. Crush foie gras with a fork, stir in the lightly whipped cream, salt and pepper. Cut the baguette into thin slices and make the toaster. Spread them with foie gras mousse and sprinkle of pink peppercorns. 5. Prepare the capon on a platter, arrange the toast around and accompany juice in a sauce boat. Serve immediately.
27
3 kg turkey 50 g peeled pistachio 60 g butter 8 pippin apples
1. Soak the apricots in warm water.
2 pomegranate
Preheat oven to 210째C (th.7).
150 g dried apricots 4 tbsp. chopped pine nuts and pistachios
2. Add salt and pepper inside the turkey
2 slices of bacon cut into 6 strips
and bridle it. Put it in a dish, brush
100 g butter
with 50 g of melted butter and bake
1 tablespoon powdered sugar
it for 1 h., turn and baste regularly
Salt and pepper
during cook. 3. Press the halved pomegranate. After 1 h. of cooking, pour the half of the juice in the dish and cook for 1 h. 4.
Wash
6
apples,
cut
them
a
cap,
remove the seeds and lightly core them without piercing. Peel and core the rest of the apples and cut them into cubes. Let them brown in a pan with the sugar, 20 g butter. Add apricots, drained and diced, and pine nuts and pistachio kernels and peeled. 5.
Garnish
the
apples
with
stuffing
and replace caps. Wrap them in bacon maintained with a toothpick and brush with the remaining melted butter. Place them in the dish around the turkey. Cook the excess stuffing in a pan. 6.
Serve
chopped
the
turkey
pistachio
sprinkled
with
the
with
stuffed
apples and the rest of fruits cooked in a pan, along with the cooking juices.
For 6 people Preparation 30 min Cooking time 2 hr 20 Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
28
Turkey with pomegranate juice
and stuffed apple
with dried fruit
1. Crush the walnuts. Incorporate them in the softened butter with 1
tbsp
of
whiskey.
Salt
and
pepper. 2. Add salt and pepper inside the turkey. from
fingers the
Lift
the
the
tail
skin
and
underneath
nut
butter.
starting
slide to
Fold
your
spread the
skin
thoroughly. Tie the turkey. Slide it into a cold oven, turn it on to 180°C (th.6). Cook for 2 h. and 30 min., baste regularly with cooking juice. Add a little water when necessary.
Turkey with whiskey and walnuts 3 kg of turkey (ready to cook)
3. Leave the turkey in the oven
walnuts
off, leave the oven’s door opened.
250 g butter, softened
Pour 10 cl of water in the dish.
6 tbsp. whiskey
Let reduce for 3 min. over low
Salt and pepper
heat,
200 g
scraping
up
the
cooking
with
warmed
juices.
One more idea
4.
Flame
turkey
To quickly crush the
whiskey. Serve with a panful of
nuts, lock them in a
frozen
plastic bag and tap them with a rolling pin.
or
home-made
sarladaise
potatoes (goose fat).
For 8 people Preparation 30 min Cooking time 2 hr 35 Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
29
1. Prepare the dough: Mix the flour with the salt and the sugar. Pour the yeast in the center and
900 g beef tenderloin
dissolved in 10 cl of warm water and the eggs. Knead
20 cl veal stock
the dough until it becomes elastic. Stir in the soft
1 small box of truffle peelings
butter and knead again for 2 min. Let the dough rise
20 cl of port
for 1 h. covered with a damp cloth in a warm place.
1 egg yolk
Work again and keep in cool for 1 h.
20 g sugar 60g butter
2. Brown the meat in the oil and 20 g of the butter.
2 tbsp. cooking oil
Leave to cool on the rack. Preheat the oven 210째C
1 star anise
(th.7).
Salt and pepper
Beef tenderloin
in brioche
3. Roll out the chilled dough into a rectangle 1 cm thick. Place the meat with salt and pepper on it,
For the brioche dough
cover the drained truffle peelings. Close by placing
250 g flour
the fold below. Place on a baking sheet, bask in
10 g yeast
the egg yolk and leave for 15 min. Glaze the dough
10 g of powdered sugar
again, bake for 30 min.
100 g soft butter 3 eggs
4. Prepare a caramel with the sugar and 5cl of
1 pinch of salt
water. Add the port and the star anise. Boil down to get 5 cl of liquid. Add the veal stock, bring to boil then whisk with the remaining butter and filter. 5. Let the crust fillet out of the four for 10 min. Serve the sliced, with the sauce and the fried chestnuts with butter.
30
For 6 people Preparation 40 min waiting time 2 hr 15 Cooking time 45 min Recipe_PRISMAPIX PHOTO_MARIELLE-GAULT
31
for 6 people Preparation 30 min waiting time 24 hr Cooking time 1 hr Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. The day before: combine the honey, the allspice, the oil, salt and pepper. Coat the roast with the sauce. Add the 2 bay leaves, 20 pink berries, thyme and crumbled. Cover with plastic wrap and keep in the refrigerator for 24 h. 2. The same day: preheat the oven th.7 (210°C). Bake the roast for 30 min. Peel and slice the sweet potatoes, cook for about 30 min. in the orange juice. If necessary, add water.
Roast venison, mashed sweet potatoes 3. Turn down the oven to th.6 (180°C) and
1 roast venison 1.3 kg
cook for another 30 min. Use a fork to
6 tbsp. chestnut honey
drain and mash the sweet potatoes. Stir
1 tbsp. allspice
in the crème fraîche and the olive oil.
20 pink berries
Add salt and pepper.
4cl of oil 20cl of cream
4. Keep warm the roast under the foil.
2 sprigs of thyme
Deglaze the pan with the cream by scraping
2 bay leaves
the
Salt, pepper
juices
and
adjust
the
seasoning.
Serve the sliced roast with sauce. Put the mashed sweet potatoes separately.
For the puree 1 kg of sweet potatoes 1 liter of orange juice 20 cl of crème fraîche 2 tbsp. olive oil Salt and pepper
32
For 4 people Preparation 25 min Cooking time 20 min waiting time 10 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Preheat the oven th.6-7 (200째C). Peel
the
potatoes,
cut
into
thin
slices lengthways. Rinse and sponge 4 venison tournedos
them.
2 large potatoes 800 g of cranberries (bottled or frozen)
2. Mix the potatoes with 20 g melted
15 cl of red wine
butter and place them on a baking
1 tbsp. red fruit jam
sheet lined with greaseproof paper.
40 g butter
Sprinkle with allspice and bake for
2 tbsp. cooking oil
2 min. (turn them over halfway through
1 tbsp. allspice
cooking). Drain them on a rack and
Salt and pepper
keep warm.
Tournedos
with cranberries
3. Heat the oil and the remaining butter in a pan and enter the tournedos for 3-4 min. per side. Add salt and pepper and keep warm. 4.
Drain
or
thaw
the
cranberries.
Remove the fat from the pan, pour the wine and let reduce in half. Add the cranberries and the jam. Simmer for 5 min. 5. Arrange the tournedos on the plates previously heated, wrap them with the cranberries and arrange the potatoes. Serve immediately.
33
34
For 4 people Preparation 30 min Cooking time 30 min 1. Combine in a saucepan 1 liter of water, vinegar,
Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
white wine, bouquet garni, salt and pepper. 2. Add the peeled and chopped vegetables (carrot, celery, onion), cook for 30 min. Remove from the vegetables, dip in the lobsters for 3 min., cool them immediately in ice water and peel. Prick each lobster tail with 7 verbena leaves and a larding needle, Set aside.
one more recipe
Verbena oil In 50 cl of olive oil, dip 3 sprigs of verbena and 3 shallots halved; boiled in 1 liter of water with 2 tbsp. of vinegar, then
3. Peel and chop the shallots. Made reduce with the Noilly Prat, add the cream, mount with 120 g butter, and pass to the Chinois.
drained. Macerate in a bottle for three weeks before consuming with shellfish or grilled fish.
Blue lobster
stuck with verbena
4 female lobsters of 500 g 1 bunch of verbena 240 g salted butter 1/2 bottle of dry white wine 1 carrot 1 celery stalk 1 onion 10 black pepper 12 g of coarse salt 1 bouquet garni 2 shallots 15 cl Noilly Prat 2 tbsp. heavy cream
4. Wipe the potatoes, let them colored in a frying pan, add 80 g butter and cook about 15 min., the butter should remain sparkling throughout the cooking. 5. Clean the chanterelles. Melt the remaining butter in a stove, fry the mushrooms for a few minutes. Add the dried apricots cut into small dice and the new potatoes, add salt and pepper. 6. Pour a little sauce of Noilly Prat in a frying pan, reheat the lobster, add salt and pepper. Serve the lobster tails, accompanied with the filling and topped with the sauce.
300 g new potatoes 150 g chanterelles 40 g of dried apricots 10 cl of grape seed oil 10 cl of white vinegar
35
For 6 people Preparation 40 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
Paving of turbot with almonds
and vanilla 6 blocks of turbot 1 kg of green asparagus 4 shallots 1 tbsp vanilla powder 40 g ground almonds 1 bunch of coriander 1 tbsp.thyme 2 tbsp. bread crumbs 1 tbsp. flour 2 tbsp. balsamic vinegar 60 g butter 10 cl of olive oil Salt and pepper
1.
Preheat
the
oven
th.7
(210째C).
Combine 40 g of butter with the flour, the
almonds,
the
bread
crumbs,
the
thyme and the vanilla, salt and pepper to get a sandy texture. Spread thinly on
the
paving
of
turbot
stored
in
an oiled baking pan. Bake for about 15 min. 2. Cut the base of the asparagus and cook in boiling salted water just to keep them crunchy. Drain and heat them with 20 g of butter, add pepper after cooking. 3. Mix the peeled shallots and chopped with the vinegar, oil, the rinsed and drained coriander, salt, pepper and the juice of the cooking fish. Keep warm in bain-maire. 4.
Serve
the
blocks
of
the
fish,
accompanied with vegetables and sauce.
36
For 6 people Preparation 40 min Cooking time 25 min Recipe_PRISMAPIX PHOTO_MARIELLE-GAULT
6 thin slices of salmon 6 brick sheets 300 g cooked sauerkraut 2 shallots 800 g canned mushrooms in brine 20 cl of fish stock 25 cl of Riesling 15 cl of
fluid cream 80g butter
Salt and pepper
1.
Preheat
(th.7).
the
Brush
oven
the
to
brick
210째C sheets
with melted butter. Place a piece of salmon on each, pepper. Spread over
the
sauerkraut.
Roll
the
salmon to enclose the stuffing. Then roll the brick sheets by folding the sides. Brush them again with melted butter and place them on a buttered baking sheet. Bake for 15 min.
Salmon fritters
with sauerkraut 2.
Peel
and
chop
the
shallots.
Melt them for 5 min. in a pan with 10 g butter, without browning. Add the white wine. Boil to reduce by half. Add the broth and let reduce by one third. Pour in the cream, salt
and
pepper,
stir
and
let
thicken over low heat by whisking. Mix to emulsify. 3. Drain the mushrooms and stirfry for 5 min. in a pan with 20 g butter. Salt and pepper. 4. Serve this dish with mushrooms and sauce.
37
18 prawns 36 wonton pastry sheets (Asian grocery stores) 1 packet of shellfish broth
for 6 people Preparation 35 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
10 cl of cream 1 egg yolk 1 bunch of coriander
1. Shell the prawns : remove the
10 g fresh ginger
heads and the shells, incise the
Espelette pepper
back and remove the black filament.
salt
Peel and chop the ginger. Wash and chop the coriander.
Prawns ravioli 2.
Boil
1
liter
of
water
in
a
saucepan. Add the packet of the broth, half of the coriander, the heads and the prawn’s shells. Cover and cook for 10 min. over a low heat and filter. 3. Place a prawn in the center of 18 pastry sheets, add salt, pepper, ginger, chili and coriander. Coat the edges with egg yolk, cover with the remaining 18 pastry sheets and weld by pressing. 4. Combine 10 cl of the broth with the cream, mix in the blender. Cook the ravioli for 2 min. in the rest of
the
simmering
broth.
Remove
them, drizzle with the creamy sauce and
sprinkle
immediately.
38
with
pepper.
Serve
1. Make a caramel with the sugar and 1 tsp of water. Remove from the heat and add the vinegar, the apple juice, salt and pepper. Cover and place it back on a medium heat for 1 min. Keep warm. 2. Deseed the 2 apples, halved and cut them into thin strips without peeling. Sprinkle with the lemon juice
and
the
hazelnut
oil.
Add
salt and pepper.keep warm. 3. Heat the butter in a pan and brown
the
chestnuts.
Keep
and
replace them with the Saint-Jacques walnut,
add
salt
and
pepper,
30
sec. per side over a high heat. 4.
Arrange
the
Saint-Jacques
walnuts, surrounded by the brown 16 St. Jacques walnut with coral 300 g cooked chestnuts 2 tart apples
chestnuts
and
the
apple
sticks.
Serve immediately, accompanied by the caramelized sauce.
30 g butter 60 g powdered sugar 1 lemon 15 cl of apple juice 1 tbsp of cider vinegar 1 tbsp of hazelnut oil Salt and pepper
Saint-Jacques
with chestnuts
and apples For 4 people Preparation 25 min Cooking time 10 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
39
1 kale 400 g sausage meat 2 cloves garlic 1 carrot 2 shallots 1 bouquet garni 6 slices of bread 10 ml milk 1 egg 1 tbsp. chopped chervil 1 Coffee spoon truffle peelings 30 cl poultry stock Salt and pepper
1. Clean cabbage, then blanch it for 5 min. in boiling salted water. Cool under running cold water, drain and remove
core.
Open
the
cabbage
by
removing large leaves. Remove leaves from the heart and chop them. 2. Soak the bread in milk. Mix sausage meat with bread crumbs pressed, beaten egg, the heart of the chopped cabbage, chopped
chervil
and
chopped
truffle
peelings. Add salt, pepper and mix.
Stuffed cabbage with truffle peelings
One more Recipe
Stuffed cabbage with sweet and sour Thin out the leaves of a Chinese cabbage, wash the leaves and blanch a dozen. Cool, drain and pat dry. Clean and slice 2 spring onions. Rinse 150 g of bean sprouts and 1 red pepper, cut then into cubes. 2 chicken breasts into small cubes.
Cut Stir-
fry them 2 min. with 2 tbsp. hot oil in a large skillet. Add the diced pepper, spring onions, 1 coffee spoon chopped ginger and the bean sprouts. Salt lightly and cook 3 min., stirring. Let cool. Cook 250 g of rice, rinse and drain. Place 2 tbsp of the stuffing in center of 8 cabbage leaves, then roll and tie them cross. Slice the other
3. Stuff the center of the cabbage, then fold the leaves. Tie the cabbage to keep it tightly closed. 4. Preheat the oven to 180째C (th.7). Put the peeled and sliced carrot, garlic and shallots with the bouquet garni in a pot. Add the stuffed cabbage, moisten with the broth, cover and bring to a boil. Bake in a casserole for 1 hour 15 min., basting regularly. 5. When the cabbage is cooked, drain it, remove the string and place it on a plate. Serve with filtered pan juices.
cabbage leaves. Heat 2 tbsp. oil in the skillet. Put the beef rolls and the sliced cabbage to brown for about 10 min. Pour the rice on a plate and place over the sliced cabbage and the beef rolls.
For 4 people Preparation 50 min Cooking time 1 hr 20 Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
40
41
1. Plunge the lobsters in a boiling water and cook for 10 min. Drain and leave to cool. 2. Shell the lobsters. Cut the tails into slices
and
retrieve
the
heads,
shell,
coral and all the flesh, including the pliers. 3. Combine the shells, the legs and the heads with the carrot peeled, peeled and chopped 2 shallots in 1 tbsp .of oil. Add the wine, let reduce for a few minutes. Pour 1 liter of water and cook for 25 min. Strain the broth obtained. 2 lobsters of 500 g each piece 320 g Arborio rice 1 carrot 4 shallots 1 clove of garlic 3 tbsp. olive oil 50 g of grated parmesan 1 basil leaf 2 sprigs of tarragon 10 cl dry white wine 1 bouquet garni pepper, salt
Lobster risotto
4. Combine 2 peeled and chopped shallots into 2 tbsp. of oil with the rice for 4 min. Add the bouquet garni , the peeled and pressed garlic, salt and pepper. Pour a few spoons of the broth and mix it. Cook for 20 min. by adding gradually the spoonful broth as the rice absorbs it. When cooked, remove the bouquet garni and add the coral, the parmesan, a basil leaf.
For 4 people Preparation 40 min Cooking time 1 hr Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
42
5. Serve the risotto with lobster slices, the flesh from the claws and garnish with the tarragon.
for 4 people Preparation 30 min waiting time 12 hr cooking time 20 min Recipe_HECTOR BAROTOQUI PHOTO_LAURENT ROUVRAIS
400 g of Arborio rice 1
white truffle 50 g
150 g of grated parmesan
1.
The
the
rice
day and
before, truffles
place in
an
airtight container and put in the refrigerator.
2 onions white wine
2. The next day, peel and slice
50 cl chicken broth
the onions. Make them steaming
150 g butter
with 50 g of butter for 4 min.
7 cl
Salt and pepper
Heat the broth in a saucepan.
White truffle risotto 3.
Pour
onions. the
the
rice
over
the
Mix
well
to
coat
the
white
grains.
Pour
wine and stir for 3 min. Add the hot broth with salt and pepper. Cook over a high heat by
stirring
constantly
for
15 min. (until the liquid is absorbed). Add a few slices of truffle, stir in the Parmesan and the remaining butter into small pieces. 4. Serve hot, sprinkled with the remaining truffle into very thin strips.
43
44
1. Put the gelatin in a bowl of cold water. Boil
10
cl
of
water
with
the
sugar
for
5 min. Squeeze the gelatin and let it dissolve in the syrup by mixing. Leave to cool the preparation and then add the champagne. 2. Divide the raspberries in the champagne glass, pour in the jelly of champagne and keep in the refrigerator for 3 h. 3.
Whip
the
cream
into
whipped
cream
by
incorporating the powdered sugar and the food coloring. 4.
Decorate
the
champagne
glass
with
the
swirls of whipped cream and serve immediately.
Raspberries
jelly of champagne 2 raspberries punnet 80 g powdered sugar 30 g of icing sugar 4 gelatin leaves 20 cl of pink champagne 20 cl of very cold cream few drops of red food coloring agent
For 4 people Preparation 20 min Cooking time 5 min waiting time 3 hr Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
45
1. Peel the mandarins and take the pulp, Combine it with their juice, orange blossom water and the liqueur. Keep in the refrigerator. 2. Cut the marshmallows into four. Brown dry the almonds in a pan. 3. Whip a very cold cream to be whipped cream. Stir in the icing sugar while beating. Divide it into the glasses alternately with marshmallow cubes and whole raspberries. 4. Serve immediately sprinkled with mandarin coulis and decorated with the brown almonds.
Marshmallows
with whipped cream and fruits 300 g white and pink marshmallows 400 g raspberries 6 mandarins 2 tbsp. orange blossom water 2 tbsp. imperial mandarin liqueur 50 g flaked almonds 50 cl of cream 25 g of icing sugar
for 6 people Preparation 25 min Cooking time 5 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
46
Glass jars 180 g flour 110 g caster sugar
with mandarin
20 g icing sugar 1 tsp baking powder
1. Preheat the oven th. 6 (180 ° C).
20 cl of cream
Work ointment 80 g butter with the
2 eggs
grated zest of lemon (except 1/2
90 g butter
tbsp). Add 60 g of the sugar, the
3 tbsp. milk
milk, the eggs one by one, the flour
100 g lemon curd
and yeast. Mix.
zest and juice of 1 lemon 2 tbsp. mandarin liqueur
2. Pour the dough into a buttered and floured round cake pan, bake for 35 min. Unmold the cake and allow to cool. Cut the cake into 4 circles about the size of the glasses and place them on the bottom. 3.
Boil
5
cups
of
water
with
50 g sugar. Add the lemon juice. Pour into the glasses to soak the biscuits
then
spread
a
coat
of
lemon curd. 4.
Mount
the
cream
into
whipped
cream. Stir in the icing sugar and the mandarin liqueur by continuing to whisk. 5. Serve the glasses with a cloud of mousse, the zest sticks reserved and serve with biscuits (tiles or cat’s tongues).
for 4 people Preparation 45 min Cooking time 40 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
47
For 6 people Preparation 20 min waiting time 4 hr Cooking time 25 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1.
Dip
the
zest
of
1
orange
and
1
grapefruit two times into boiling water for 2 min. Drain them. Let them candy for 10 min. in the grenadine syrup diluted in 10 ml water. Set aside. 2.
Peel
the
quickly.
oranges
Detach
and
the
grapefruits
quarters
by
recuperating the juice and spread them on 6 plates.
Lemon-flavored 3.
Soften
Slightly
the
heat
gelatin the
in
lemon
cold
water.
juice,
citrus
juice and the recuperated juice from the citrus and 10 cl of water. Remove from heat, add the softened gelatin in your hands. Pour over fruits and let cool. 4. For the sorbet, simmer for 10 min. 10 cl of water with the special sugar jam. Mix the lemon syrup with grapefruit juice and put in ice cream maker. 5. Serve the fruits with 2 scoops of sorbet, decorate with zest and lightly sprinkled with the lemon syrup.
48
jellied citrus, grapefruit sorbet 2 pink grapefruits 3 blood oranges 2 lemons 4 g leaves of gelatin 5 cl grenadine syrup 50 cl pink grapefruit juice 100 g special sugar for jam 2 tablespoons
lemon syrup
For 4 people Preparation 30 min Cooking time 1 hr Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
800 g of clementines 15 cl liquid cream 30 g butter 1 egg white 60 g powdered sugar
1. Take the zest of 2 clementines. Immerse
10 g
for 5 min. in boiling water, drain. Peel
2 packets of vanilla sugar
the clementines, break them into quarters.
60 g flour
Combine
30 g ground almonds
in
a
saucepan,
the
sugar
syrup,
icing sugar
20 cl water, the zests, the vanilla and the
30 g
clementines. Cook for 1 h. over low heat. Mix
10 cl cane sugar syrup
and let cool.
1 vanilla pod
chopped pistachios
Clementines
and tiles cappucino 2. Preheat oven to 210째C (th.7). Use a fork to mix the egg white, melted butter, powdered sugar, ground almonds, pistachios and the flour. Drop spoonfuls of the dough on a baking sheet lined with parchment paper. Bake for 10 min. Peel off the tiles and place them on a rolling pin. 3. Whip the cream, stir in the icing sugar and
vanilla
sugar.
Divide
the
compote
of
clementines in glass jars, place the whipped cream and serve with tiles.
49
1. Boil 15 cl of water with the caster sugar
and
the
split
and
scraped
vanilla pods. Simmer for 2 min.
Pear
gazpacho
For 4 people Preparation 10 min Cooking time 10 min waiting time 2 hr Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
2. Peel and slice the pears. Poach them in the syrup for 5 min. Allow to cool, remove and blend the vanilla. Pour into the glasses, leave to cool and keep in the refrigerator. 3. Peel and cut the remaining 2 pears into small dices, squeeze the lime juice on them. Cut the brioche into cubes. Let them brown for 2 min. in a
5 pears (1 kg) 1 lemon
pan with butter. Turn them into brown sugar.
4 brioche slices 1 vanilla pod 100 g caster sugar 40 g butter 3 tbsp. brown sugar
50
4.
Serve
chilled
the
diced
pear
gazpacho and the brioche croutons.
Frozen mille-feuilles For 6 people Preparation 30 min waiting time 3 hr Cooking time 10 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS 1 small gingerbread
with grapes
and gingerbread 1. Soak the dry grapes in the brandy.
5 egg yolks 50 cl milk
2. Scrape the seeds of the vanilla pod
75 g powdered sugar
split in two over a saucepan with the
20 cl very cold cream
milk. Place over a low heat and simmer.
1 vanilla pod 5 tbsp. of brandy
3. Whisk the egg yolks until they turn
100 g dry grapes
white. Pour the hot milk over, put on a
3 pieces of candied orange peel
low heat and let thicken, but do not boil.
1/2 jar of bitter orange marmalade
Whip the very cold cream in the vanilla cream then stir in out of the heat. 4. Drain the dry grapes and pour the brandy in the vanilla cream. Put into the ice cream maker. Before the ice is completely taken, stir in the dry grapes. 5. Toast the slices of gingerbread, leave to cool. Chop a piece of orange peel and slice the other. Mix the orange marmalade with the chopped bark and heat over a low heat to get a coulis. Set aside. 6. Form 6 milles-feuilles by alternating the
iced
grapes
gingerbread. and
serve
with
Finish
decorated
the
with with
slices
of
gingerbread orange
peel,
surrounded by the coulis.
51
For 8 people Preparation 20 min Cooking time 10-12 min waiting time 4 hr 200 g sugar lumps 6 egg yolks
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
5 cl Cointreau 75 cl of cream 200 g of candied orange peel candied fruit for decoration
1. Whisk the egg yolks. Boil the sugar just wet with water to 105째C (check
the
sugar
thermometer).
Pour over the egg yolks and beat for 5 min. Add the Cointreau and beat again for 5 another min. keep in a bowl. 2. Whip the very cold cream into firm whipped cream. Gently fold in the egg yolks and add the diced orange peel. 3.
Pour
into
8
small
Kougelhof
molds and keep in the refrigerator for 4 h. 4. Unmold for 15 min. before serving and garnish with the candied fruit. Serve immediately.
52
Kougelhof frozen
Cointreau
1. For the violet ice , heat the milk. Whisk the egg yolks and the sugar until they
turn
milk
and
white. the
Incorporate
cream,
heat
the
over
a
hot low
heat, stirring until the cream coats the spatula. After cooling, add the violets syrup and 50 g of crushed violets. Let take into ice cream maker. 2. Remove the sorbet 15 min. at room temperature.
Fill
a
mold
lined
with
greaseproof paper of raspberry sorbet, another of violet ice and one of strawberry sorbet. Put it in the refrigerator.
Iced vacherin and crystallized
violets
pour 6 Ă 8 personnes Preparation 30 min waiting time 5 hr Cooking time 10 min
3. Whip the cream, adding the icing sugar
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
Vacherin. Stick around the meringues with
and the vanilla. 4.
Unmold
the
ices
and
put
up
the
the whipped cream. Serve the iced cake 50 cl raspberry sorbet
decorated with the violet and the cream.
50 cl of strawberry sorbet 30 cl of cream 1 packet of vanilla sugar 2 tbsp. icing sugar 12 small meringues kind (to the bakery)
For the violet ice 20 cl of cream 20 cl milk 5 egg yolks 75 g powdered sugar 2 tbsp. violets syrup 200 g crystallized violets of Toulouse
53
for 2 people Preparation 15 min Cooking time 15 min Recipe_Marianne PAQUIN PHOTO_Marianne PAQUIN 2 nice figs
1. Preheat the oven (180째C). th.6.
2 sheets of phyllo pastry 2 slices of ginger
2. Wipe the figs and cut the dry part
1 tbsp. flaked almonds
of the tail. Make a cross cut on each
2 tbsp. honey
fig.
1 tbsp. icing sugar
Figs wrapped with phillo pastry 3. Slice the ginger into thin slices. Slip into the heart of the figs the flaked almonds, the strips of ginger and the honey. 4.
Cut
the
filo
pastry
into
strips
10 cm wide. Wrap the dough with the figs. Place the figs in a plate and bake for 15 min. 5. Arrange the warm figs on the serving plates. Sprinkle with the icing sugar. Serve warm.
54
2 rolls of puff pastry 40 ml milk 2 eggs + 1 yolk 60 g powdered sugar 60 g flour 60 g ground almonds 40 g of candied orange peel 2 tbsp. unsweetened cocoa powder 1 bean
1. Chop the candied peel. Heat the milk and add the cocoa. In a bowl, whisk the eggs and the sugar. When the mixture is foamy, stir in the flour. Pour in the cocoa milk, transfer in a saucepan and thicken over a low heat. Remove from the heat, add the ground almonds and the candied peel. Leave to cool completely.
Twelfth-night
pancake
with cocoa and orange
2.
In
a
bowl,
mix
the
egg
yolk
with
3 tbsp. of water. Roll out the puff pastry on a floured surface. Cut two disc of 18 cm. In the first, spread the cocoa cream by leaving 2 cm at the edges. Slide the bean, coat the edges with diluted yolks. Place the second disc. Fingertips, weld the two layers of the puff pastry. Glaze the surface with the yolk. Draw grids with a knife. Keep in the refrigerator for 1 h. 3. Preheat the oven th.7 (210째C). Bake the cake for 25 to 30 min. Serve warm.
For 4 people Preparation 30 min Cooking time 30 min waiting time 1 hr
The recipe +
Chocolate-orange glasses For the orange cream, mix 80 g of sugar with 30 g of flour, then dilute with 40 cl of cold orange juice. Bring to a boil for 1 min. by stirring. Set aside. For the chocolate cream, melt 150 g of dark chocolate broken into pieces with 1 tbsp of water and 30 g of butter. Mix 20 g of flour in 25 cl of cold milk and pour over the melted chocolate. Let thicken over a low heat by stirring. Leave to cool for 5 min. Pour the cream in the glass by alternating the colors. Serve chilled.
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
55
Cream with chestnuts 400 g chestnut purĂŠe 150 g dark chocolate Chocolate cream 100 g dark chocolate 230 g single cream 30 g icing sugar
56
50 g butter 200 g single cream 3 leaves of gelatin Candied fruits
For 8 people Preparation 45 min Cooking time 15 min waiting time 3 hr Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Dampen a 30 cm long half spherical mold and place it in the freezer. 2. Prepare the chocolate cream: Melt the chocolate in 30 g of the single cream. Beat the rest of the cream to get a whipped cream, add icing sugar. Progressively, stir the whipped cream in the chocolate by mixing the whole with a spatula. Remove the pan from the freezer, line it with a layer of chocolate cream, then put in the freezer for 1 h.
Chestnut chocolate log 3. Prepare the cream with chestnut: Soften the gelatin in cold water. Put the chocolate to melt over a bain-marie with the butter. Mix the chestnut cream and the melted chocolate in a terrine. Beat the single cream into whipped cream. Drain the softened gelatin and melt it over low heat with 1 tbsp of water, add it into the chestnut/chocolate cream mixture. Then stir in the whipped cream and gently stir mixture until smooth and homogeneous. 4. Remove the pan from the freezer, make sure the chocolate cream is perfect and finish lining the inside of the mold with chestnut cream. Put in refrigerator for 2 h. 5. Turn the log onto a platter, draw ridges with a fork and garnish with diced candied fruits. Serve immediately.
57
For 8 people Preparation 1 hr Cooking time 10 min waiting time 8 hr 30 Recipe_PRISMAPIX PHOTO_MARIELLE-GAULT
100 g broken glazed chestnuts 500 g chestnut cream 300 g soft butter 4 eggs 20 cl cream 50 g unsweetened cocoa 100 g flour
Chestnuts log flavored with rum
150 g
caster sugar
10 cl sugar syrup 5 cl rum A pinch of salt
1. Preheat the oven to 270째C(th.7). Beat the egg yolks and the sugar for 3 minutes. Add flour, 25 g of cocoa and beaten egg white with a pinch of salt. Spread on a baking sheet lined with parchment paper and bake the cake for 10 min. 2. Cream the butter and mix it with the chestnut cream. Beat the very cold cream until it gets perfectly whipped
and
mixture.
incorporate
Add
the
it
broken
the
glazed
chestnuts and set aside this cream in the fridge for 30 min. 3.
Mix
the
cane
syrup
with
the
rum and brush the cake with this syrup. Cover with two-thirds of the cream, then roll the biscuit. Hold it tightly in plastic wrap and set aside for 6 h. in the fridge with the remaining cream. 4.
Cover
the
cream
log
and
set
it aside to cool again for 2 h. Decorate and serve with cocoa.
Alcohol abuse is dangerous for health. Drink with moderation.
58
1. Mix the pulp of peeled mangoes with 70 g icing sugar and lemon juice. Whisk the eggs with the remaining sugar in a bowl placed over a hot bain-marie for 5 min., until the mixture triple in volume. 2. Remove from heat and continue to whisk the mixture before adding the mango puree and then the beaten cream into
whipped
cream.
Add
the
diced
papaya and the crushed meringues. 3. Pour the mixture into a log tin, line with plastic wrap and place in a freezer at least 4 h. Serve with garnished fruits and unmolded.
Cold log with mango For 4 people Preparation 30 min Cooking time 10 min waiting time 4 hr Recipe_PRISMAPIX PHOTO_MARIELLE-GAULT
The recipe +
Lychee mango soup Drain 2 cans of lychees by pouring the syrup in a saucepan. Add the zest of 1 lime , 1 vanilla pod, split and 2 cloves. Bring to a boil and simmer for 5 minutes. Peel and cut 1 mango into strips and another one into dices. Add the fruit in the syrup. Poach for 5 min. Drain them and put them in a bowl with the lychees. Boil and reduce
5 mangoes 50 g
dried papaya, diced 120 g icing sugar 4 eggs juice of
½ lemon
50 cl fluid 100 g
cream
the cooking syrup for 10 min. Remove from the heat, add the lime juice. Pour over the fruits. Let cool and cover with plastic wrap and set aside in a cool place at least for 4 h. Serve, sprinkled with shredded coconut and mint leaves.
meringue
59
For 4 people Preparation 30 min Cooking time 5 min waiting time 12 hr Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. In a bowl, put 150 g of chopped dark chocolate. In another, put the milk chocolate. Boil 30 cl of cream, pour the half into each chocolate. Stir and let cool. 2.
Line
a
loaf
pan
with
foil,
without marking the edges to shape into a log. 3. Spread the gingerbread with soft butter, soak them in orange juice and then line the mold.
Gingerbread log 250 g dark chocolate
4. Whip 20 cl of a cold whipped cream,
150 g Special milk chocolate for pastry.
stir it in the two chocolates. Layer
60 cl fluid cream
2 creams in layers in the mold.
50 g butter
Cover with the rest of gingerbread.
12 slices of gingerbread
Tamp, cover with foil and set aside
5 cl orange juice
12 h. in the fridge. 5. Mix and pour the rest of boiling cream on 100 g of dark chocolate. Unmold the cake and cover it with ganache. Let harden before serving.
60
For 4 people Preparation 30 min Cooking time 15 min waiting time 1 hr 1/2 liter of milk 6 egg yolks 100 g of sugar 6 tbsp. chopped crystallized violets 5 tbsp. chopped crystallized mimosa 1 teaspoon liquid vanilla
Block of ice
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1.
Boil
the
saucepan. yolks
with
milk
Beat the
in
the
a egg
sugar
in
a bowl and gradually add the milk by continuing to whisk.
candy flowers 2. Pour the cream into the saucepan and cook over a low heat by stirring until thickened. the
cream
Then into
combine the
bowl
with the liquid vanilla and leave to cool. Pour into an ice cream maker and let it in for 30 min. 3. Pour a coat of ice in a loaf pan, cover with candy and
repeat
the
process
ending with ice. Let take approximately
25
min.
in
the freezer and then serve immediately, decorated with the candy.
61
inde b
k
Beef tenderloin in brioche 30_
Kougelhof frozen Cointreau 52_
Block of ice candy flowers 61_
l
Blue lobster stuck with verbena 34_
Lemon-flavored jellied citrus, grapefruit sorbet 48_
c
Lobster risotto 42_
Capon supreme with spices, mashed pumpkin and chestnuts 26_
Lobster salad with artichokes and hazelnuts 14_
Caviar oysters and goat gingerbread 19_
m
Chestnut chocolate log 56_
Marshmallows with whipped cream and fruits 46_
Chestnuts log flavored with rum 58_
p
Clams in orange jelly 16_
Paving of turbot with almonds and vanilla 36_
Clams stuffed with mango 17_
Pear gazpacho 50_
Clementines and tiles cappucino 49_
Prawns ravioli 38_
Cold log with mango 59_
r
Crème brûlée foie gras, flavored with Armagnac 6_
Raspberries jelly of champagne 44_
d
Roast venison, mashed sweet potatoes 32_
Duck tournedos with dried fruit 23_
Roasted quails with foie gras 22_
e
s
Exotic crab terrine 9_
Saint-Jacques tartar in citrus vinaigrette 12_
f
Saint-Jacques with brown butter 13_
Fatted chicken supreme 24_
Saint-Jacques with chestnuts and apples 39_
Fatted chicken with morels 25_
Salmon fritters with sauerkraut 37_
Figs wrapped with phillo pastry 54_
Seared foie gras with lentils 4_
Foie gras lentil Cream 7_
Slices of foie gras and truffled mashed 20_
Foie gras terrine with pears 8_
Spices capon 27_
Frozen mille-feuilles with grapes and gingerbread 51_
Stuffed cabbage with truffle peelings 40_
g
t
Gingerbread log 60_
Tournedos with cranberries 33_
Glass jars with mandarin 47_
Turkey with pomegranate juice and stuffed apple with dried fruit 28_
Grilled lobster and mango salad with ginger 15_
Turkey with whiskey and walnuts 29_
I
Twelfth-night pancake with cocoa and orange 55_
Iced vacherin and crystallized violets 53_
w
j
Warm oysters with truffle 18_
Jellied eggs and smoked trout 10_
White truffle risotto 43_
index 62
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a realization ès-cuisine photographs © Prismapix / ès-cuisine © 2011 editions ès-cuisine editorship : prisma presse graphic design : shirley leong ho mock execution chroma : claire nijnikoff printed by adm imprimerie numérique
Christmas
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