Recipes

Bacon and Caramelized Onion Crostini with Spinach and Maple Vinegar

Crostini

Ingredients for 4 hors d’oeuvre servings

  • 4 slices good-quality country bread, toasted until golden
  • 4 slices bacon, chopped
  • 1/2 onion, chopped
  • 4 handfuls baby spinach, washed and dried
  • 4 tsp maple vinegar
  • Fresh pepper to taste
  • 2 tsp butter

Instructions

  • Sauté the bacon in a pan over medium heat until crisp, then set it aside and wipe away the excess grease with a paper towel.
  • Add 1 tsp of butter to the same pan and caramelize the onions. Deglaze with the vinegar and reduce until the liquid evaporates, then combine with the bacon in a bowl.
  • Sauté the spinach with the remaining butter in the same pan, season with salt and pepper, wait until the liquid evaporates, then add to the bacon and onion mixture. Combine everything together and place on the toasted bread. You can also add shavings of cheddar or another firm, strong cheese.

Bon appétit!

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Strong 5-Year Aged Cheddar with Balsamic Raspberry Reduction Sauce

laque

For approx. 400 g of cheese (serves 8)

  • 200 ml balsamic raspberry reduction (150 ml for the sauce, 50 ml for marinating)
  • 400 g 5-year aged Quebec cheddar or other firm, aged cheese
  • Garnish that pairs with cheese (e.g., fresh raspberries, nuts or dried fruits of your choice)

Instructions

  • Cube the cheese and marinate it for several hours in a zip-lock bag with 50 ml of the balsamic raspberry reduction.
  • Reduce the remaining balsamic raspberry reduction by 1/2 in a pot over low heat, set aside and let cool before use.
  • Dip a brush in the reduction and draw a design in the centre of a serving dish of your choice. Arrange the cheese cubes geometrically on the dish and top with your preferred garnish. Serve the remainder of the sauce to your guests in small pipettes, so that they can add it according to their taste.

Bon appétit

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Braised Shoulder of Lamb with Balsamic Blueberry Reduction and Berries

agneau

Serves 4
Ingredients :

  • 4 slices of Quebec lamb shoulder
  • 1 white onion, finely chopped
  • 1 garlic clove
  • 250 ml frozen mixed berries
  • 120 ml red wine
  • 100 ml meat glaze
  • 50 ml balsamic blueberry reduction
  • 30 ml butter
  • 1 sprig fresh rosemary
  • 1 clove
  • A few whole black pepper cloves
  • Salt

Instructions

  • Preheat the oven to 250°F
  • In an ovenproof pan with a cover, brown the pre-seasoned slices of lamb shoulder over high heat on both sides until golden. Add the garlic and onions and sauté for 1 to 2 minutes. Deglaze everything with the blueberry reduction, then add the wine and reduce for 2 minutes. Add the remaining ingredients, cover the pan and place in the oven for around 2 to 3 hours, depending on how thick the lamb is. When the meat is tender, remove the pan from the oven and reduce the sauce on the stove until it reaches the desired consistency.
  • Serve with your favourite seasonal garnish.

Bon appétit!

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Caresse à l’érable-Glazed Poultry Breast with Garlic and Pepper

Poulet

Serves 4
Ingredients:

  • 4 poultry breasts
  • 8 garlic cloves, unpeeled
  • 100 ml caresse à l’érable
  • Salt and pepper to taste
  • 1 tbsp butter

Instructions:

  • Preheat the oven to 325°F.
  • Season the breasts, making sure the skin is well salted.
  • Heat the butter in a large pan over high heat, brown the breasts on both sides and leave them with the skin facing down. Add the garlic cloves and place in the oven for 20 minutes.
  • While the breasts are cooking, reduce the caresse à l’érable by half over high heat and set aside.
  • Add the reduction 5 minutes before the breasts finish cooking, then serve with your favourite garnish.

Bon appétit

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Imperial Rolls with Sweet and Sour Balsamic Strawberry Reduction Sauce

rouleau

Ingredients for 4 appetizer servings

  • 4 imperial rolls of your preferred brand

For the sauce :

  • 100 ml balsamic strawberry reduction
  • 75 ml brown sugar
  • 75 ml water
  • 1 garlic clove
  • 1/2 tsp fresh grated ginger
  • Dash of crushed chili peppers to taste

Instructions

  • Fry the imperial rolls or cook them in the oven, according to the instructions.
  • Meanwhile, to make the sauce, heat a small pot over high heat, add the brown sugar, garlic and ginger, and let cook until large, clear bubbles of caramel appear. Deglaze with the reduction, taking care since the temperature difference usually causes the caramel, which is extremely hot, to spatter. Add the water, heat until the caramel dissolves completely, then serve in a small ramekin. Eat the rolls by dipping them into the sauce.

Bon appétit!

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Arugula and Berry Salad with Nuts and Balsamic Blueberry Reduction Dressing

roquette

Serves 4

  • 200 g arugula
  • Leaves and sprigs of fresh herbs to taste (chives, coriander, basil, shiso, etc.)
  • 50 g mixed dried fruits to taste (cherries, cranberries, raisins, figs, dates, etc.)
  • 50 g mixed salted, roasted nuts, roughly chopped
  • 120 ml canola oil or other oil of your choice
  • 40 ml balsamic blueberry reduction
  • Salt and pepper to taste

Instructions

  • Using an immersion blender, mix the dressing in a tall container and set aside.
  • Gently combine all the ingredients in a salad bowl, season to taste, then add the desired quantity of dressing and serve on a plate or in a dish (set aside a small amount of fruit and nuts to use as garnish).

Bon appétit!

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Tangy Summer Duck Salad with Balsamic Raspberry Reduction

salade

Serves 4
Ingredients

  • 12 thin slices dried or smoked duck magret
  • 1 confit duck leg, pulled apart and chopped
  • 1 shallot, finely chopped
  • 2 tsp duck fat
  • 150 ml balsamic raspberry reduction
  • 75 ml oil of your choice for the dressing (olive, grape seed, sunflower, etc.)
  • 1/4 cup crushed almonds
  • 1/4 cup dried fruit of your choice (e.g., raisins, cranberries)
  • 200 g mixed lettuce to taste
  • 1 basket Quebec raspberries
  • Salt and pepper to taste

Instructions

  • For the dressing, emulsify the oil and 1/2 of the balsamic raspberry reduction, season it and set aside.
  • Melt the duck fat in a pan over medium heat, add the shallots and sauté them for about 3 to 5 minutes. Add the confit, dried fruit and almonds and sauté for a few minutes (5 to 7). Deglaze with the remainder of the balsamic raspberry reduction, add pepper to taste, then remove from heat. Set aside and let cool.
  • In a large mixing bowl, gently mix together the salad and dressing, then season it to taste. Transfer it to salad dishes, placing the confit mixture on the centre of the salad and topping it off with 3 slices of duck magret and some raspberries. Garnish it all with a flower—bon appétit!
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Smoked Salmon with Crunchy Fennel, Red Onion and Maple Vinegar Salad

saumon

Serves 4
Ingredients

  • 200 g smoked salmon of your choice
  • 1/2 fennel bulb, thinly sliced
  • 1/2 red onion, thinly sliced
  • Zest from 1/4 lemon
  • 3 tsp sunflower oil
  • 3 tsp maple vinegar
  • 1 sprig of dill, finely chopped
  • Salt and pepper to taste

Instructions

  • Combine the fennel, onion, chopped dill, zest and a dash of salt and pepper in a mixing bowl and set aside.
  • Lay the slices of smoked salmon flat on a dish and set aside.
  • Prepare a little emulsion using the oil and maple vinegar. Pour 1/2 over the salad, mix thoroughly and let soften for 5 minutes.
  • Dish up the salad in equal servings in the middle of the salmon and drizzle the remainder of the dressing on the salmon. Add pepper to taste and enjoy.

Bon appétit!

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Tiramisu with Caresse à l’érable

tiramisu

Ingredients :

  • 4 eggs
  • 1/3 cup sugar
  • 1 tsp vanilla essence
  • 1 lb mascarpone (softened)
  • 4 tsp caresse à l’érable
  • 1 large cup strong espresso
  • Ladyfingers
  • Cocoa powder

Preparation

  • In a mixer blender, beat the eggs, sugar and vanilla until they are white and/or a creamy texture (approx. 4 or 5 minutes). Add the mascarpone and mix for a few more minutes.
  • Combine some caresse à l’érable (to taste) with the cold espresso in a bowl. Dip the ladyfingers briefly in the espresso mixture, ensuring that there is enough coffee for all of them. Break up the cookies and carefully divide them into small 250 ml (1 cup) dessert cups or glasses, or put them all in a single large Pyrex-style dish. Cover with the mascarpone mixture and powder with cocoa. Repeat the above steps until done, ending with the cocoa. Refrigerate until ready to serve.
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Sautéed Quebec Strawberries with Balsamic Strawberry Reduction and Vanilla Ice Cream

fraise

Ingredients for 4 servings

  • 4 large servings of your favourite vanilla ice cream
  • 1 basket Quebec strawberries
  • 1/2 cup brown sugar
  • 75 ml balsamic strawberry reduction
  • 1 tsp butter

Instructions

  • Melt the butter in a pan over high heat, add the strawberries (cut into quarters) and sauté them. Deglaze with the reduction, add the brown sugar and let it melt. Stew over low heat and serve warm or cold over the ice cream.

Enjoy!

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