Coq au vin - Squid Stew - Old-style poultry liver cake - Mixed young leaves with hot goat's cheese - Fondue vigneronne
using red Domaine des Crêtes Brondel Beaujolais - Walnut, apple and black chocolate cake
COQ AU VIN
Preparation time 20 minutes
Cooking time 2 hours
Serves 4 :
1 cockerel weighing approx. 2.5kg cut into pieces
100g bacon
70g butter
1 bottle BRONDEL BEAUJOLAIS "Vieilli en fût de chêne" (aged in oak)
2cl marc (local brandy)
1 sprig thyme
2 bay leaves
200g button mushrooms
8 slices stale bread
2 cloves garlic
parsley
3 small onions
salt and pepper
Marinade the cockerel pieces in the Brondel red Beaujolais for 24 hours.
Add the thyme, bay, garlic, parsley, onions and marc. Season with pepper.
Brown the strained pieces on all sides using the butter and the cubed bacon.
Sprinkle with flour then slowly add the marinade after heating it in a saucepan.
Season with salt and pepper.
Reduce slowly for 2 hours
Halfway through add the mushrooms.
Cut the bread into croûtons, fry to golden then rub with garlic.
Serve very hot. Present the meat on the croûtons in a deep serving dish and pour over the sauce.
Accompany it with our Domaine des Crêtes "Cuvée vieillie en fût de chêne" served at 17°C, and enjoy it right through to the cheese.
BON APPETIT!
SQUID STEW - A receipe from Michèle d'Immarmont (Val d'Oise)
A delicious and easy to make dish
preparation time 15 min
Cooking time 1 hour
Serves 6:
12 ready to cook squids
3 onions
60g butter
1 bottle 2005 RED BEAUJOLAIS BRONDEL
1tbs chopped parsley
salt and pepper
Peel and chop the onions.
Cut the squid into pieces.
Brown in the onion and squid together for 5 minutes. Season with salt and pepper.
Pour over the 2005 red Beaujolais BRONDEL.
Cover and leave to simmer for 1 hour.
Serve garnished with the parsley with 2005 red BEAUJOLAIS.
OLD-STYLE POULTRY LIVER CAKE
Preparation time: 20 min
Cooking time: 25 min
Serves 12 (serve in ramekins)
garlic
mushrooms
2tbs cream
80g shallots
350g poultry liver
1l milk
4 eggs
30g onions
300g bread with the crust removed
2tsp chopped parsley
salt and pepper
Soak the bread in the milk. Chop the poultry liver. Mix the chopped liver with the lightly beaten eggs, cream, chopped onions and parsley. Season with salt and pepper. Remove the bread from the milk and strain. Blend the bread with the other ingredients; slowly add in the milk. Cook in a bain-marie at 150°C for 25 min
Tomato Coulis:
Sweat the chopped onions and the cloves of garlic in their skins, add in the peeled tomatoes. Season and leave to cook. Push through a sieve after cooking and serve with the individual poultry liver cakes.
You may cook quenelles (very light dumplings) in the sauce before serving them with the rest.
Serve with Domaine des Crêtes Beaujolais Nouveau.
Domaine des Crêtes WHITE BEAUJOLAIS is quoted as being the perfect wine to go with
MIXED YOUNG LEAVES WITH HOT GOAT'S CHEESE. Recipe features in Pays de Rhône-Alpes magazine (Winter 2004)
Ingredients to serve 8:
4 fresh goat’s cheeses
300g mixed young salad leaves
oil and wine vinegar to season
Mountain honey
Pain de campagne (French country bread)
Half the cheeses to make 2 rounds, place them on a slice of bread on a baking try. Bake in a hot oven (gas mark 8).
When they start to melt, place each on a bed of seasoned salad. Dribble over a little liquid honey over the cheese and serve immediately.
Domaine des Crêtes white Beaujolais wine goes excellently well with the hot goat’s cheese because of its lively clean flavours preceded by fresh orchard fruit and lemon aromas in a golden robe with light green tints.
FONDUE VIGNERONNE USING RED DOMAINE DES CRÊTES BRONDEL BEAUJOLAIS
Serves 6
Prepare ½ a day to a day before the planned meal
For the broth: choose the volume depending on the size of the fondue dish:
2 litres “Cuvée des Varennes”BRONDEL red Beaujolais
May be diluted with 1 litre water (for diet purposes)
2tbs salt
1tbs celery salt
1tbs sugar
2 cloves garlic of 1tbs dried powdered garlic
1 stick cinnamon
1 vanilla pod
6 pods coriander
6 cloves
12 pepper corns
2 to 3 chilli peppers (to taste)
For the fondue:
600g beef, 600g cushion of veal, pepper.
Sauces depending on your taste:
Chilli, horseradish, pickle, herbs etc.…
Pour the red BRONDEL Beaujolais into a pan and macerate all the ingredients in it for ½ a day to a day. Heat the liquid to boiling point then flambé. Simmer for another 10 minutes.
To serve, dice or cut the meat into very thin strips.
Pour the broth into the fondue dish.
Everyone cooks their own meat in the dish using their fondue fork.
Don’t forget to give a forfeir to anyone who looses their meat!
Enjoy it with “Cuvée des Varennes” red BRONDEL Beaujolais.
WALNUT, APPLE AND BLACK CHOCOLATE CAKE
Preparation time: 15 min
Cooking time: 35 min
Gas mark 6 (180°C)
2 Braeburn apples
100g flour
120g chopped walnuts and a few halves to decorate
120g sugar
140g crème fraîche
2 eggs
1tsp baking powder
powdered black chocolate
Pre-heat the oven
Beat the eggs and sugar together in a bowl.
Then slowly add in the cream, roughly chopped walnuts and finally the flour and baking powder sieved together.
Work with a whisk to a smooth, even mixture.
(You could also use a blender)
Peel and core the apples, chop them into small cubes and add them to the mixture.
Pour into a well-buttered, 20cm diameter, deep cake.
Bake for around 35 minutes.
The cake is ready when a thin blade comes out dry.
Allow to cool before turning out.
Sprinkle chocolate powder over through a sieve or ice with chocolate melted in butter.
Decorate with walnut halves.
Comment from Martine: this cake is great even without the chocolate!
Serve with DOMAINE DES CRETES sparking rosé.
RECIPE GIVEN BY FRANÇOISE FROM THE ORLEANS REGION
ACACIA DOUGHNUTS
125g flour
1 egg
1 pinch of salt
2 tbsp melted butter
20cl beer
300g acacia flowers
150g sugar
white rum
Mix the flour, egg yolk, salt, butter and beer.
Leave the mixture to rest in a warm place.
Wash the acacia flowers and discard their green stalks.
Sprinkle sugar and rum over them.
Leave it to macerate for 2 hours.
Wisk the egg white and add it to the dough.
Dip the flowers into the mixture and gently shake off the excess.
Fry the doughnuts a spoonful at a time.
Dry them onto kitchen paper and sprinkle them with sugar.
Serve warm with the Rosé Pétillant of DOMAINE DES CRETES.
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