christmas_us

Christmas and holidays50 festive and divine recipes

to celebrate christmas or parties

2

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_

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_

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_

summary

appetizer

dish

3

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

dessert

4

5

Seared foie gras with lentils1. 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 lentils cream on the plates preheated, place a scallop of foie gras lightly sprinkled with the sea salt and the chopped parsley. Serve immediately.

350 g of foie gras250 g of yellow lentil1 carrot1 onion10 cl of cream2 tbsp. flour1 bunch of flat- leaved parsley1 pinch of curry powdersea salt, salt, pepper

For 4 people

Preparation 20 min

Cooking time 50 min

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS

one more recipe

Foie gras with grapesRinse 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.

6

Crème brûlée foie gras,flavored with Armagnac

250 g of raw duck foie gras100 g truffle juice (canned)40 cl cream5 egg yolks2 tbsp. tablespoons Armagnac60 g brown sugarSalt and pepper

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.

for 6 people

Preparation 40 min

waiting time 2 hr 15

Cooking time 45 min

Recipe_PRISMAPIX


7

200 g green lentil150 g whole duck foie gras

1 shallot 1 bouquet of vegetables

1 l poultry broth25 g butter

20 cl liquid creamSalt, pepper

For 6 people

Preparation 20 min

Cooking time 30 min

Recipe_PRISMAPIX


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, cook for 30 min. and cover. Add Salt.

foie gras lentil cream3. 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.

8

Foie gras terrinewith pears

400 g of foie gras6 apples1 lemon40 cl of white wine (Sauternes, monbazillac)4 leaves of gelatin40 g of hazelnuts2 tbsp. cider vinegar2 tbsp. hazelnut oil2 tbsp. neutral oilSalt and pepper

1. Peel the apples, cut them into pieces, remove the seeds and then detail them into strips. Sprinkle with lemon juice to prevent darkening. Put them in a pan, pour the wine, salt and pepper and bring to boil. Remove from the heat, cover and set aside for 30 min.

2. Put the gelatin in cold water. Drain the potatoes and reheat the wine. Remove 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.

For 6 people

Preparation 30 min

Cooking time 5 min

waiting time 12 hr

Recipe_PRISMAPIX

PHOTO_MARIELLE-GAULT

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.

9

Exotic crab terrine300 g crab flesh

3 avocados1 can hearts of palm

3 hard boiled eggs peeled1 untreated lemon30 cl of fish stock

4 tbsp. chopped coriander2 tbsp. chopped chives

6 leaves of gelatincayenne pepperSalt and pepper

for 6 people

Preparation 45 min

Cooking time 10 min

waiting time 12 hr

Recipe_PRISMAPIX


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.

4. Drain the hearts of palm and cut them in half lengthways. Peel and slice the avocados flesh. Lemony slightly.

5. In a bowl lined with plastic wrap, put the half of the slices avocado and the palm hearts. Cover with the crab flesh stuffing. Repeat the operation and end with the stuffing. Cover and set aside to cool for 12 h.

6. Serve chilled with a green salad dressed with lemon vinaigrette.

10

Jellied eggs and smoked trout1. 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.

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 powder4 slices of smoked trout fillet

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12

Saint-Jacques tartarin citrus vinaigrette

12 St. Jacques walnuts2 untreated limes1 untreated orange6 tbsp of olive oil1 bunch of corianderSalt and pepper

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 Saint-Jacques walnuts, sprinkle with the oily citrus juice and sprinkle the zest cooled. Serve well chilled.

for 4 people

Preparation 20 min

no cooking

Recipe_PRISMAPIX

PHOTO_Marianne PAQUIN

13

Saint-Jacques with brown butter

18 St. Jacques walnut with their shells1 shallot1 bunch of fresh herbs (dill, chives, coriander ...)50 g shelled hazelnuts150 g buttercoarse saltSalt and pepper

1. Place the shells on a bed of 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.

for 4 people

Preparation 20 min

cooking time 3 min

Recipe_Monique MOURGUES

PHOTO_Francis KOMPALITCH

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.

14

Lobster salad with artichokes and hazelnuts

for 6 people

Preparation 30 min

Cooking time 15 min

Recipe_PRISMAPIX


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.

2 raw lobster tails1 packet of broth6 fresh or frozen artichoke hearts4 cherry tomatoes100 g of spinach4 tbsp. chopped hazelnuts1 tbsp tomato sauce2 tbsp. balsamic vinegar4 tbsp. olive oilSalt and pepper

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.

15

Grilled lobsterand mango salad with ginger

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.

2 raw lobster 800 g each2 slices of gingerbread2 mangoes100 g soft butter5 tbsp. olive oil2 tbsp balsamic vinegar1 pinch of gingerSalt and pepper

For 4 people

Preparation 20 min

Cooking time 15 min

Recipe_PRISMAPIX


16

Clams in orange jelly

32 clams2 untreated oranges2 leaves of gelatin10 cl dry white wine

1 bunch of chives1/2 tsp. mixture of 5 crushed

berriessalt

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.

for 4 people

Preparation 30 min


Cooking time 4 min

Recipe_PRISMAPIX


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 from the heat, add the orange juice to the wine. Fill 4 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.

17

Clams stuffed with mango

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.

24 clams1 mango30 g slightly salted butter1/2 tbsp of turmericfew sprigs of dill

for 4 people

Preparation 20 min

Cooking time 6 min

Recipe_PRISMAPIX


18

Warm oysterswith truffle1. 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.

2. Open the oysters, keep the flesh, add 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 immediately sprinkled with the truffle slices.

36 large oysters500 g Paris mushroom1 truffle around 6g80g butter3 shallots100 g bread crumbs2 tsp. Curry powder6 tbsp. coriander3 tbsp. Crème fraîche700 g coarse salt

For 6 people

Preparation 35 min

waiting time 10 min

Cooking time 15 min

Recipe_PRISMAPIX


The recipe more

Warm oysters with spicesPoach 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

chopped coriander and pepper. Garnish each shell with an oyster, coat with the sauce,

before broil for 30 sec.

19

Caviar oysters and goat gingerbread

12 Oysters300 g Gingerbread

8 eggs1 log of goat cheese

125 g mascarpone20 g butter

15cl crème fraîche2 tbsp caviar

3 g leaves of gelatin2 tbsp. chopped chives

Salt and pepper

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, add salt and pepper.

2. In a bowl lined with plastic wrap, place thin slices of gingerbread, cover the goat preparation of 1cm and keep in the fridge for 1 hour. Continue assembling the dish by alternating gingerbread and goat coat 2 more times and finish with gingerbread. Cover and set aside for two hours in the fridge.

for 4 people

Preparation 20 min

Cooking time 10 min

waiting time 3 hr

Recipe_PRISMAPIX


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 the oysters with the terrine sliced, decorated with chopped chives.

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21

Slices of foie gras and truffled mashed

1. Cook the unpeeled sweet potatoes for 25 min. in the salted water. Use a fork to peel and mash 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.

3. Mix the flour into the remaining cream. Pour the vinegar into the baking pan for foie gras , after removing the fat, add the poultry stock and the truffle juice. Bring to boil and pour the cream gradually by stirring, until it boils.

4. Serve the puree on the plates with the foie gras sprinkled of sea salt and surrounded with sauce.

6 slices of foie gras 100 g each600 g sweet potatoes1 box of truffle peelings5cl of sherry vinegar15 cl of dehydrated poultry stock1/2 tsp. flour25 cl of cream80g butter1 tsp. allspicesea saltSalt and pepper

For 6 people

Preparation 30 min

Cooking time 30 min

Recipe_PRISMAPIX


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 (210°C) 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.

22

Roasted quails with foie gras

6 quail ready to cook6 slices cru duck foie gras (about 250 g)500 g Muscat grapes50 g butter3 tbsp. of brandyA pinch of allspice1 tbsp. of flourSalt and pepper

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.

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


23

Duck tournedoswith dried fruit

4 duck tournedos200 g of onions

50 g of dried figs50 g of dried apricots

50 g of dry grapes10 cl of nutmeg

10 cl chicken stock50 g cold butter

1 tbsp sugar2 tbsp. cooking oil

Salt and pepper

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.

For 4 people

Preparation 20 min

Cooking time 25 min

Recipe_PRISMAPIX


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.

24

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

For 6 people

Preparation 20 min

Cooking time 30 min

Recipe_PRISMAPIX


4 fatted chicken supreme300 g white grapes300 g black grapes

1 shallot25 cl of white wine

5 cl Armagnac3 tbsp. dehydrated chicken stock

50 g butterSalt and pepper

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.

25

Fatted chicken with morels

3 kg of Fatted chicken (ready to cook) 120 g dried morels

2 shallots50 g butter

50 cl Jura yellow wine50 cl cream

1 tbsp. pink berries1 pinch of nutmegSalt and pepper

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.

For 6 people

Preparation 25 min

Cooking time 1 hr

Recipe_PRISMAPIX


3. Add the morels and their soaking water and cook for another 30 min. over a low heat, always with the lid half closed.

4. Remove the pieces of the chicken and arrange on a platter. Add the cream into the pan while turning and heat. 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.

26

Capon supreme with spices,mashed pumpkin and chestnuts

For 6 people

Preparation 40 min

Cooking time 45 min

Recipe_PRISMAPIX


3. Brown the onions in the remaining 10 g of warm butter. Pour the broth and boil. Add the supreme and let them poach for 10 min. Drain and reduce the cooking liquid to about 25 cl.

4. Remove the skin from the supreme and coat them with a thin layer of pastry with turmeric. Place on a oily cooking tray and brown under the hot broiler for 4-5 min.

5. Serve hot with the chestnut pumpkin , along with the cooking juices.

6 capon supreme 100 g of raw duck foie gras

1 medium size of pumpkin500 g of natural whole chestnuts

3 onions80 g of chopped walnuts80 g of chopped cashews

90 g of bread crumbs1 tbsp of turmeric

1 liter chicken stock120 g soft butter

1 tsp. of oilSalt and pepper

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 two-thirds of the onions. Add the pumpkin cubes, salt and pepper. 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.

27

1. The day before, heat 2 liters of water with cinnamon sticks, cloves, sliced lemons, unpeeled garlic cloves, mustard, bouquet garni, crushed pepper and the salt. A boil, remove from heat. Cover. Leave to cool completely. Immerse 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 15 210° (th.7) basting a few spoonfuls four times with marinade and turning.

For 8 people

Preparation 30 min

Cooking time 3 hr

waiting time 12 hr + 3 hr

Recipe_PRISMAPIX


SpicesCapon

A capon of about 3 kg, ready to cook300 g of fois gras

1 baguette15 cl liquid cream2 cinnamon sticks

3 cloves15 g crushed pepper

5 g of pink peppercorns2 lemons

1 head of garlic3 tbsp. mustard1 bouquet garni

25 g butter30 g coarse saltSalt and pepper

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.

28

Turkey with pomegranate juice and stuffed apple with dried fruit

1. Soak the apricots in warm water. Preheat oven to 210°C (th.7).

2. Add salt and pepper inside the turkey and bridle it. Put it in a dish, brush with 50 g of melted butter and bake it for 1 h., turn and baste regularly 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 the turkey sprinkled with chopped pistachio with the stuffed apples and the rest of fruits cooked in a pan, along with the cooking juices.

3 kg turkey50 g peeled pistachio60 g butter8 pippin apples2 pomegranate150 g dried apricots4 tbsp. chopped pine nuts and pistachios2 slices of bacon cut into 6 strips100 g butter1 tablespoon powdered sugarSalt and pepper

For 6 people

Preparation 30 min

Cooking time 2 hr 20

Recipe_PRISMAPIX


29

Turkey with whiskey and walnuts

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. Lift the skin starting from the tail and slide your fingers underneath to spread the nut butter. Fold 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.

3 kg of turkey (ready to cook) 200 g walnuts

250 g butter, softened6 tbsp. whiskeySalt and pepper

For 8 people

Preparation 30 min


Recipe_Thalie BARDINET


One more idea

To quickly crush the nuts, lock them in a

plastic bag and tap them with a rolling pin.

3. Leave the turkey in the oven off, leave the oven’s door opened. Pour 10 cl of water in the dish. Let reduce for 3 min. over low heat, scraping up the cooking juices.

4. Flame turkey with warmed whiskey. Serve with a panful of frozen or home-made sarladaise potatoes (goose fat).

30

Beef tenderloinin brioche

900 g beef tenderloin20 cl veal stock1 small box of truffle peelings 20 cl of port1 egg yolk20 g sugar60g butter2 tbsp. cooking oil1 star aniseSalt and pepper

1. Prepare the dough: Mix the flour with the salt and the sugar. Pour the yeast in the center and dissolved in 10 cl of warm water and the eggs. Knead the dough until it becomes elastic. Stir in the soft butter and knead again for 2 min. Let the dough rise for 1 h. covered with a damp cloth in a warm place. Work again and keep in cool for 1 h.

2. Brown the meat in the oil and 20 g of the butter. Leave to cool on the rack. Preheat the oven 210°C (th.7).

For 6 people

Preparation 40 min


Cooking time 45 min

Recipe_PRISMAPIX


For the brioche dough250 g flour10 g yeast10 g of powdered sugar100 g soft butter3 eggs1 pinch of salt

3. Roll out the chilled dough into a rectangle 1 cm thick. Place the meat with salt and pepper on it, cover the drained truffle peelings. Close by placing the fold below. Place on a baking sheet, bask in the egg yolk and leave for 15 min. Glaze the dough again, bake for 30 min.

4. Prepare a caramel with the sugar and 5cl of 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.

31

32

1 roast venison 1.3 kg6 tbsp. chestnut honey1 tbsp. allspice20 pink berries4cl of oil20cl of cream2 sprigs of thyme2 bay leavesSalt, pepper

For the puree1 kg of sweet potatoes1 liter of orange juice20 cl of crème fraîche2 tbsp. olive oilSalt and pepper

Roast venison, mashed sweet potatoes

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.

for 6 people

Preparation 30 min

waiting time 24 hr

Cooking time 1 hr

Recipe_PRISMAPIX


3. Turn down the oven to th.6 (180°C) and cook for another 30 min. Use a fork to drain and mash the sweet potatoes. Stir in the crème fraîche and the olive oil. Add salt and pepper.

4. Keep warm the roast under the foil. Deglaze the pan with the cream by scraping the juices and adjust the seasoning. Serve the sliced roast with sauce. Put the mashed sweet potatoes separately.

33

Tournedos with cranberries

1. Preheat the oven th.6-7 (200°C). Peel the potatoes, cut into thin slices lengthways. Rinse and sponge them. 2. Mix the potatoes with 20 g melted butter and place them on a baking sheet lined with greaseproof paper. Sprinkle with allspice and bake for 2 min. (turn them over halfway through cooking). Drain them on a rack and keep warm.

For 4 people

Preparation 25 min

Cooking time 20 min

waiting time 10 min

Recipe_PRISMAPIX


4 venison tournedos 2 large potatoes

800 g of cranberries (bottled or frozen)15 cl of red wine

1 tbsp. red fruit jam40 g butter

2 tbsp. cooking oil1 tbsp. allspiceSalt and pepper

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.

34

35

4 female lobsters of 500 g1 bunch of verbena240 g salted butter

1/2 bottle of dry white wine1 carrot

1 celery stalk1 onion

10 black pepper12 g of coarse salt

1 bouquet garni2 shallots

15 cl Noilly Prat2 tbsp. heavy cream300 g new potatoes150 g chanterelles

40 g of dried apricots10 cl of grape seed oil10 cl of white vinegar

1. Combine in a saucepan 1 liter of water, vinegar, 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.

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.

For 4 people

Preparation 30 min

Cooking time 30 min

Recipe_Hector BAROTOQUI


Blue lobster stuck with verbena

one more recipe

Verbena oilIn 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 drained. Macerate in a bottle for three weeks before consuming with shellfish or grilled fish.

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.

36

Paving of turbot with almonds and vanilla 1. Preheat the oven th.7 (210°C).

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.

6 blocks of turbot1 kg of green asparagus

4 shallots1 tbsp vanilla powder40 g ground almonds1 bunch of coriander

1 tbsp.thyme2 tbsp. bread crumbs

1 tbsp. flour2 tbsp. balsamic vinegar

60 g butter10 cl of olive oil

Salt and pepper

For 6 people

Preparation 40 min

Cooking time 15 min

Recipe_PRISMAPIX


37

Salmon fritters with sauerkraut

1. Preheat the oven to 210°C (th.7). Brush the brick 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.

6 thin slices of salmon6 brick sheets

300 g cooked sauerkraut2 shallots

800 g canned mushrooms in brine20 cl of fish stock25 cl of Riesling

15 cl of fluid cream80g butter

Salt and pepper

For 6 people

Preparation 40 min

Cooking time 25 min

Recipe_PRISMAPIX


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 stir-fry for 5 min. in a pan with 20 g butter. Salt and pepper.

4. Serve this dish with mushrooms and sauce.

38

18 prawns36 wonton pastry sheets (Asian grocery stores)

1 packet of shellfish broth10 cl of cream

1 egg yolk1 bunch of coriander

10 g fresh gingerEspelette pepper

salt

Prawns ravioli

1. Shell the prawns : remove the heads and the shells, incise the back and remove the black filament. Peel and chop the ginger. Wash and chop the coriander.

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 with pepper. Serve immediately.

for 6 people

Preparation 35 min

Cooking time 15 min

Recipe_PRISMAPIX


39

Saint-Jacques with chestnuts and apples

For 4 people

Preparation 25 min

Cooking time 10 min

Recipe_PRISMAPIX


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 chestnuts and the apple sticks. Serve immediately, accompanied by the caramelized sauce.

16 St. Jacques walnut with coral300 g cooked chestnuts

2 tart apples30 g butter

60 g powdered sugar1 lemon

15 cl of apple juice1 tbsp of cider vinegar1 tbsp of hazelnut oil

Salt and pepper

40

Stuffed cabbage with truffle peelings

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.

For 4 people

Preparation 50 min


Recipe_PRISMAPIX


1 kale400 g sausage meat

2 cloves garlic1 carrot

2 shallots1 bouquet garni

6 slices of bread10 ml milk

1 egg1 tbsp. chopped chervil

1 Coffee spoon truffle peelings30 cl poultry stock

Salt and pepper

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. Cut

2 chicken breasts into small cubes. 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 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.

3. Stuff the center of the cabbage, then fold the leaves. Tie the cabbage to keep it tightly closed.

4. Preheat the oven to 180°C (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.

41

42

Lobsterrisotto

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 piece320 g Arborio rice

1 carrot4 shallots

1 clove of garlic3 tbsp. olive oil

50 g of grated parmesan1 basil leaf

2 sprigs of tarragon10 cl dry white wine

1 bouquet garnipepper, salt

For 4 people

Preparation 40 min

Cooking time 1 hr

Recipe_PRISMAPIX


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.

5. Serve the risotto with lobster slices, the flesh from the claws and garnish with the tarragon.

43

White trufflerisotto

400 g of Arborio rice1 white truffle 50 g

150 g of grated parmesan2 onions

7 cl white wine50 cl chicken broth

150 g butterSalt and pepper

1. The day before, place the rice and truffles in an airtight container and put in the refrigerator.

2. The next day, peel and slice the onions. Make them steaming with 50 g of butter for 4 min. Heat the broth in a saucepan.

for 4 people

Preparation 30 min

waiting time 12 hr

cooking time 20 min

Recipe_HECTOR BAROTOQUI

PHOTO_LAURENT ROUVRAIS

3. Pour the rice over the onions. Mix well to coat the grains. Pour the white 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.

44

45

Raspberries jelly of champagne

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.

For 4 people

Preparation 20 min

Cooking time 5 min

waiting time 3 hr

Recipe_PRISMAPIX


2 raspberries punnet80 g powdered sugar30 g of icing sugar4 gelatin leaves20 cl of pink champagne20 cl of very cold creamfew drops of red food coloring agent

46

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

for 6 people

Preparation 25 min

Cooking time 5 min

Recipe_PRISMAPIX


300 g white and pink marshmallows400 g raspberries

6 mandarins2 tbsp. orange blossom water

2 tbsp. imperial mandarin liqueur50 g flaked almonds

50 cl of cream25 g of icing sugar

47

Glass jars with mandarin180 g flour

110 g caster sugar20 g icing sugar

1 tsp baking powder20 cl of cream

2 eggs90 g butter3 tbsp. milk

100 g lemon curdzest and juice of 1 lemon2 tbsp. mandarin liqueur

1. Preheat the oven th. 6 (180 ° C). Work ointment 80 g butter with the grated zest of lemon (except 1/2 tbsp). Add 60 g of the sugar, the milk, the eggs one by one, the flour and yeast. Mix.

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


48

Lemon-flavored jellied citrus, grapefruit sorbet

2 pink grapefruits 3 blood oranges 2 lemons4 g leaves of gelatin 5 cl grenadine syrup50 cl pink grapefruit juice100 g special sugar for jam2 tablespoons lemon syrup

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 oranges and grapefruits quickly. Detach the quarters by recuperating the juice and spread them on 6 plates.

For 6 people

Preparation 20 min

waiting time 4 hr

Cooking time 25 min

Recipe_PRISMAPIX


3. Soften the gelatin in cold water. Slightly heat the lemon 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.

49

Clementines and tiles cappucino

1. Take the zest of 2 clementines. Immerse for 5 min. in boiling water, drain. Peel the clementines, break them into quarters. Combine in a saucepan, the sugar syrup, 20 cl water, the zests, the vanilla and the clementines. Cook for 1 h. over low heat. Mix and let cool.

800 g of clementines15 cl liquid cream30 g butter1 egg white60 g powdered sugar10 g icing sugar2 packets of vanilla sugar60 g flour30 g ground almonds30 g chopped pistachios10 cl cane sugar syrup1 vanilla pod

For 4 people

Preparation 30 min

Cooking time 1 hr



2. Preheat oven to 210°C (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.

50

5 pears (1 kg)1 lemon

4 brioche slices1 vanilla pod

100 g caster sugar40 g butter

3 tbsp. brown sugar

1. Boil 15 cl of water with the caster sugar and the split and scraped vanilla pods. Simmer for 2 min.

For 4 people

Preparation 10 min

Cooking time 10 min

waiting time 2 hr

Recipe_Thalie BARDINET


Peargazpacho2. 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 pan with butter. Turn them into brown sugar.

4. Serve chilled the diced pear gazpacho and the brioche croutons.

51

1 small gingerbread5 egg yolks50 cl milk

75 g powdered sugar20 cl very cold cream

1 vanilla pod5 tbsp. of brandy100 g dry grapes

3 pieces of candied orange peel1/2 jar of bitter orange marmalade

1. Soak the dry grapes in the brandy.

2. Scrape the seeds of the vanilla pod split in two over a saucepan with the milk. Place over a low heat and simmer.

3. Whisk the egg yolks until they turn white. Pour the hot milk over, put on a low heat and let thicken, but do not boil. 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 with the slices of gingerbread. Finish with gingerbread and serve decorated with orange peel, surrounded by the coulis.

For 6 people

Preparation 30 min

waiting time 3 hr

Cooking time 10 min

Recipe_PRISMAPIX


Frozen mille-feuilles with grapes and gingerbread

52

Kougelhof frozen Cointreau

1. Whisk the egg yolks. Boil the sugar just wet with water to 105°C (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.

200 g sugar lumps6 egg yolks

5 cl Cointreau75 cl of cream

200 g of candied orange peelcandied fruit for decoration

For 8 people

Preparation 20 min

Cooking time 10-12 min

waiting time 4 hr

Recipe_PRISMAPIX


53

Iced vacherin

and crystallized violets

50 cl raspberry sorbet50 cl of strawberry sorbet

30 cl of cream1 packet of vanilla sugar

2 tbsp. icing sugar12 small meringues kind

(to the bakery)

1. For the violet ice , heat the milk. Whisk the egg yolks and the sugar until they turn white. Incorporate the hot milk and the cream, heat over a 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.

pour 6 à 8 personnes

Preparation 30 min

waiting time 5 hr

Cooking time 10 min

Recipe_PRISMAPIX


For the violet ice20 cl of cream20 cl milk5 egg yolks75 g powdered sugar2 tbsp. violets syrup 200 g crystallized violets of Toulouse

3. Whip the cream, adding the icing sugar and the vanilla.

4. Unmold the ices and put up the Vacherin. Stick around the meringues with the whipped cream. Serve the iced cake decorated with the violet and the cream.

54

Figs wrapped with phillo pastry

2 nice figs2 sheets of phyllo pastry2 slices of ginger1 tbsp. flaked almonds2 tbsp. honey1 tbsp. icing sugar

1. Preheat the oven (180°C). th.6.

2. Wipe the figs and cut the dry part of the tail. Make a cross cut on each fig.

for 2 people

Preparation 15 min

Cooking time 15 min

Recipe_Marianne PAQUIN


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.

55

Twelfth-night

pancake

with cocoa and orange

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.

2 rolls of puff pastry40 ml milk2 eggs + 1 yolk60 g powdered sugar60 g flour60 g ground almonds40 g of candied orange peel2 tbsp. unsweetened cocoa powder1 bean

For 4 people

Preparation 30 min

Cooking time 30 min

waiting time 1 hr



The recipe +

Chocolate-orange glassesFor 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.

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 (210°C). Bake the cake for 25 to 30 min. Serve warm.

56

Chocolate cream100 g dark chocolate230 g single cream30 g icing sugar

Cream with chestnuts400 g chestnut purée150 g dark chocolate50 g butter200 g single cream3 leaves of gelatinCandied fruits

57

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.

For 8 people

Preparation 45 min

Cooking time 15 min

waiting time 3 hr

Recipe_PRISMAPIX


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.

58

Chestnuts log

flavored with rum

1. Preheat the oven to 270°C(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 incorporate it the mixture. Add the broken 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.

For 8 people

Preparation 1 hr

Cooking time 10 min


Recipe_PRISMAPIX


100 g broken glazed chestnuts500 g chestnut cream300 g soft butter4 eggs20 cl cream50 g unsweetened cocoa100 g flour150 g caster sugar10 cl sugar syrup5 cl rumA pinch of salt

Alcohol abuse is dangerous for health. Drink with moderation.

59

5 mangoes50 g dried papaya, diced

120 g icing sugar4 eggs

juice of ½ lemon50 cl fluid cream100 g meringue

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.

For 4 people

Preparation 30 min

Cooking time 10 min

waiting time 4 hr

Recipe_PRISMAPIX


Cold log with mangoThe recipe +

Lychee mango soupDrain 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 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.

60

Gingerbread log

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.

250 g dark chocolate150 g Special milk chocolate for pastry.

60 cl fluid cream 50 g butter

12 slices of gingerbread5 cl orange juice

For 4 people

Preparation 30 min

Cooking time 5 min

waiting time 12 hr



4. Whip 20 cl of a cold whipped cream, stir it in the two chocolates. Layer 2 creams in layers in the mold. Cover with the rest of gingerbread. Tamp, cover with foil and set aside 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.

61

Block of ice candy flowers

1. Boil the milk in a saucepan. Beat the egg yolks with the sugar in a bowl and gradually add the milk by continuing to whisk.

1/2 liter of milk6 egg yolks

100 g of sugar6 tbsp. chopped crystallized violets5 tbsp. chopped crystallized mimosa

1 teaspoon liquid vanilla

For 4 people

Preparation 30 min

Cooking time 15 min

waiting time 1 hr

Recipe_PRISMAPIX


2. Pour the cream into the saucepan and cook over a low heat by stirring until thickened. Then combine the cream into 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.

62

ind

ex

index

bBeef tenderloin in brioche 30_

Block of ice candy flowers 61_

Blue lobster stuck with verbena 34_

cCapon supreme with spices, mashed pumpkin and chestnuts 26_

Caviar oysters and goat gingerbread 19_

Chestnut chocolate log 56_

Chestnuts log flavored with rum 58_

Clams in orange jelly 16_

Clams stuffed with mango 17_

Clementines and tiles cappucino 49_

Cold log with mango 59_

Crème brûlée foie gras, flavored with Armagnac 6_

dDuck tournedos with dried fruit 23_

eExotic crab terrine 9_

fFatted chicken supreme 24_

Fatted chicken with morels 25_

Figs wrapped with phillo pastry 54_

Foie gras lentil Cream 7_

Foie gras terrine with pears 8_

Frozen mille-feuilles with grapes and gingerbread 51_

gGingerbread log 60_

Glass jars with mandarin 47_

Grilled lobster and mango salad with ginger 15_

IIced vacherin and crystallized violets 53_

jJellied eggs and smoked trout 10_

kKougelhof frozen Cointreau 52_

lLemon-flavored jellied citrus, grapefruit sorbet 48_

Lobster risotto 42_

Lobster salad with artichokes and hazelnuts 14_

mMarshmallows with whipped cream and fruits 46_

pPaving of turbot with almonds and vanilla 36_

Pear gazpacho 50_

Prawns ravioli 38_

rRaspberries jelly of champagne 44_

Roast venison, mashed sweet potatoes 32_

Roasted quails with foie gras 22_

sSaint-Jacques tartar in citrus vinaigrette 12_

Saint-Jacques with brown butter 13_

Saint-Jacques with chestnuts and apples 39_

Salmon fritters with sauerkraut 37_

Seared foie gras with lentils 4_

Slices of foie gras and truffled mashed 20_

Spices capon 27_

Stuffed cabbage with truffle peelings 40_

tTournedos with cranberries 33_

Turkey with pomegranate juice and stuffed apple with dried fruit 28_

Turkey with whiskey and walnuts 29_

Twelfth-night pancake with cocoa and orange 55_

wWarm oysters with truffle 18_

White truffle risotto 43_

indexa realization ès-cuisinephotographs © Prismapix / ès-cuisine© 2011 editions ès-cuisineeditorship : prisma pressegraphic design : shirley leong homock execution chroma : claire nijnikoffprinted by adm imprimerie numérique

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