Spinach salad with "Noix de Grenoble", old cheddar cheese and apples. Red onions and ice cider vinaigrette.
Recipe created by Executive Chef Sebastien Landry, Resto-Relax Mont Sainte-Anne.
Vinaigrette Ingredients:
2 eggs
1 red onion
3 tablespoons of sugar
1 teaspoon of Dijon mustard
1 tablespoon of poppy seeds
20 ml of unpasteurized cider vinegar
50 ml of Petit Frisson ice cider
cup of vegetable oil
* salt and pepper
Salad 2 servings:
170 gr of spinach
slices of red onion
1 diced apple
40 gr of "Noix de Grenoble" whole
80 gr of old cheddar cheese, 3 or 5 years
Preparation:
Toss in the food processor equipped with the blade all the vinaigrette ingredients except the oil and start it. Pour the oil in gradually. Add the vinaigrette to the salad.
Enjoy with a cool glass of Petit Pomme Tranquil!
Petit Frisson (ice cider) # SAQ : 10320972
Petit Pomme Tranquil # SAQ : 10234151
Blue cheese and ice cider puff pastry
Ingredients:
4 Filo puff pastry
2 green onions (sprig only)
4 Shitake mushrooms
120 gr of creamy blue cheese, Cambonzolla, Bleu Brie
¼ cup of sugar
1 tablespoon of butter
Pinch of salt and pepper
250 ml of 35% cream (cooking preference)
50 ml of Petit Frisson ice cider
Preparation:
Defrost the Filo pastry.
Slice thinly the mushrooms and the onion sprigs.
Sauté, in oil with a knob of butter, salt and pepper to taste. Keep for later.
Use half a Filo pastry and brush with butter, then fold in a square shape. Brush with butter again and put small pieces of cheese and a portion of the mix of mushrooms and onion sprigs. Put in the oven and glaze at 200°C.
In a cooking-pot, mix, cook the sugar and the Petit Frisson while watching the colour changes. You want to obtain a near caramel colour. Then, add the cream while stirring until the desired consistency. Keep for later.
In a plate, serve the cheese puff pastry with the Petit Frisson caramel. This delight is best served with a glass of Petit Pomme Light.
The Petit Pomme Tranquil, another gold award of Vergers Petit et fils, goes well with oriental meals or regional cheeses. Serve cool as an aperitif with Le Douanier or a Cendré de Warwick. Treat yourself and cook your next ham in this nectar!!!
Petit Frisson (ice cider) # SAQ : 10320972
Orchard soup
Recipe created by Executive Chef Sebastien Landry, Resto-Relax Mont Sainte-Anne.
Ingredients:
1 diced Butternut squash
1 diced apple
2 garlic cloves
1 sliced leek
1 chopped onion
300 ml of Petit Pomme Tranquil
400 ml of chicken broth
salt and pepper
Sweet cisely stick ( optional )
2 tablespoon of butter
50 ml of 35% cream
Preparation:
Brown the leek, the onion and the garlic until tenderness. Add the squash, the apple and the cider, let simmer 3 to 4 minutes.
Add the broth and cover with water, let simmer 30 to 40 minutes. After, put it in the blender and season with salt, pepper, sliced sweet cisely and cream.
Petit Pomme Tranquil # SAQ : 10234151
Guinea fowl breast stuffed with dryed tomatoes, deglaze with Petit Pomme Tranquil
Recipe created by Executive Chef Sebastien Landry, Resto-Relax Mont Sainte-Anne.
Ingredients:
(4) guinea fowl breasts
150 gr dryed tomatoes marinated in oil
(1) French shallot
200 ml of 35% cooking cream
100 ml of Petit Pomme Tranquill
2 tablespoon of olive oil
2 chopped garlic cloves
2 peeled apples, diced
1 piping bag
Salt and pepper to taste
Preparation:
Preheat the oven to 400°F. Take out the supreme breasts. With the food processor, purée the supremes, the marinated dryed tomatoes, a French shallot, salt and pepper. Fill the piping bag with the mix.
Starting from the thickest part of the breast, make a cut inside on the length without piercing the skin. Insert the tip of the piping bag in the cut and stuff the breast with the mix.
Heat the oil in a pan a maximum intensity. Glaze the breasts for about a minute on each side. Put the glazed breasts in a dish for the oven and cook for about 12 minutes.
In the same pan, brown the apple pieces and the garlic about a minute.
Deglaze the pan with Petit Pomme Tranquil, reduce to half and add the cream. reduce until a creamy consistency. Cut the cooked breasts diagonally as to see the stuffing.
Serve the breast slices on hot sauce.
Enjoy with a glass of cool Petit Pomme Light!
Petit Pomme Tranquil # SAQ : 10234151
Petit Pomme Light # SAQ : 734335
Salmon and shrimps tartare served with citrus fruits and Petit Pomme Light
Recipe created by Executive Chef Sebastien Landry, Resto-Relax Mont Sainte-Anne.
Ingredients:
300 gr. of fresh salmon
100 gr. of Matane shrimps
(1) average size orange
(1) lemon
(1) lime
1 teaspoon of chopped marinated ginger
(6) drops of Tabasco
1 teaspoon of olive oil
150 ml of Petit Pomme Light
(10) sliced chives sprigs
Salt and pepper to taste
Preparation:
With a Chef knife, chop the salmon and the shrimps, then keep for later.
Cut citrus fruits in quarters. Put in a saucepan the citrus fruits, the chopped ginger and the Petit Pomme Light. Cook over high heat until syrupy concistency. Filter the juice and refrigerate.
Mix the cool syrup with the tartare, salt, pepper, Tabasco and chives. Serve in endive leaves, on crackers or toast. Seve best with a cold glass of Petit Frisson ice cider.
Petit Frisson (ice cider) # SAQ : 10320972
Raspberry and ice cider caramel brie wrapped in Filo
Ingredients:
4 Filo puff pastry
120 gr of brie cheese
¼ cup of sugar
2 tablespoon of butter
4 teaspoon of raspberry jam
250 ml of 35% cream (cooking prefered)
50 ml of Petit Frisson
Preparation:
Defrost the Filo pastry.
Use half a Filo pastry and brush with butter, then fold in a square shape. Brush with butter again and put the pieces of cheese and a portion of raspberry jam, then fold and put in the oven and glaze at 200°C.
In a cooking-pot, mix, cook the sugar and the Petit Frisson while watching the colour changes. You want to obtain a near caramel colour. Then, add the cream while stirring until the desired consistency. Keep for later.
In a plate, serve the cheese puff pastry with Petit Frisson caramel, decorate at your taste.
This delight is best served with a glass of Petit Pomme Light.
Petit Frisson (ice cider) # SAQ : 10320972
Petit Pomme Light # SAQ : 734335
Mango and ice cider salsa
4 servings:
1 average size tomato
1 average size mango
¼ red onion
½ garlic clove
1 pressed lime
1 pinch of crushed chilli
1 pinch of Guérande salt
1 teaspoon of fresly chopped parsley
1 teaspoon of fresly chopped basil
1 teaspoon of fresly chopped coriander
50 ml of Petit Frisson (ice cider)
85 g of smoked salmon
Rusk, baguette, crispbread or canapés
Preparation:
Diced the tomato and the mango.
Chop finely the onion, the garlic, the coriander and the basil.
Mix everything in a bowl while adding the Petit Frisson, the pressed lime, the salt and the crushed chilli. Let steep a few hours for more flavour.
On a rusk, put a piece of smoked salmon and cover with a teaspoon of salsa.
Enjoy with a cool Petit Pomme Light cider.
Tuna and shrimps tartare and ice cider reduction
4 servings:
250 gr of bluefin tuna fillet
125 gr of fresh shrimps
1 tablespoonful of fresh coriander
2 green onion sprigs ( sprigs only )
¼ pressed lime
pinch of salt and pepper
drop of olive oil
50 ml of Petit Frisson (ice cider)
Baguette, crispbread or canapés
Preparation:
Reduce the ice cider to half and put to refrigerator.
Chop the tuna, the shrimps, the onion sprigs and the coriander.
Mix everything in a bowl while adding the Petit Frisson, the pressed lime, the salt, the pepper and the drop of olive oil.
Put a portion on a baguette, a crispbread or a canapé and serve.
Service :
This tartare taste exquisitely when serve with Petit Frisson (4°C), unveiling with its acidity the subtlety of coriander.
Young cockerel supreme roasted in Petit Pomme
(prepared exclusively for the Vergers Petit et fils)
Ingredients:
750 ml of Petit Pomme Tranquil cider
400 ml of 35% cream
4 large parsnip
a sufficient quantity of salted water
4 young cockerel supreme (or other poultry)
3 chopped lime-tree leaves (or lime zest)
60 ml of olive oil
45 ml of honey
12 squash melon (or squash) in quarters
40 ml of butter
Preparation:
In a saucepan, reduce the cider to a third. Keep for later in asaucepan, reduce the cream to half. Keep for later. Peel the parsnips and cook in boiling water. Reduce to purée.
Add the reduced cream. Keep hot for later. In a pan, brown lightly the supremes and the lime-tree leaves in olive oil.
Keep hot for later. Skim the fat off the pan. Deglaze the pan with some reduce cider and honey. Put back the supremes in the pan and put in the oven at 300°F for about 10 minutes or until supremes are fully cooked. Baste frequently the supremes with the rest of the reduced cider. In a pan, sauté the with butter. Keep hot for later.
Service (1 serving) :
Put some parsnip cream in the center of the plate.
Cover with squash melon. Put a sliced young cockerel supreme on top. Drizzle with cider sauce around the plate.
Cheese and apple salad
Ingredients:
3 average size apples
2 tablespoonful of lemon juice
1 cup of chopped celery
1 cup of diced cheddar
6 lettuce leaves
¼ of dryed raisins
1 tablespoonful of liquid honey
¼ cup of apple compote
Preparation:
Remove the apple core and chopped them with the skin ; sprinkle themm with lemon juice and mix them with the celery and the diced cheese. Put the lettuce on six individual plates and fill each leaf with the mix. Put dry raisins on top to taste.
Mix yoghurt, honey and apple compote then pour on the salads.
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