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SAUERKRAUT HAM AND CHICKEN
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| Ingredients: |
15 ml (1 tbsp) butter
125 ml (1/2 cup) sliced onions
500 ml (2 cups) sauerkraut
125 g (4 oz) minced veal
2 slices of cooked ham, chopped
1 to 2 slices of breaddipped in a little milk 50 ml (1/4 cup)
1 medium size egg
15 ml (1 tbsp) chopped fresh parsley
Salt and pepper to taste
250 ml (1 cup) dry white wineor chicken broth
5 ml (1 tsp)juniper berries (optional)
Salt and pepper to taste
4 large chicken thighs
Salt and pepper to taste
50 ml (1/4 cup) 100% pure maple syrup
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 4
Portions
Preparation:
15 min
Cooking time:
1 hour |
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| Preparation: |
Preheat oven at 180º C (350º F). In an ovenproof saucepan melt the butter,
simmer the onions, add the sauerkraut the white wine and the juniper berries.
Season and cook in the oven for 20 minutes. Put it aside.
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DRESSING |
In a food processor or with a fork, mix the veal, ham, bread, egg and parsley.
Season.
On a work board, remove the bones from the chicken thighs and fill them with
the dressing, tie with a sting. Place them in a buttered oven proof pan,
season and cook for 30 minutes while coating with maple syrup during cooking.
Place them on the sauerkraut preparation and continue cooking for
another 15 minutes. Serve with potatoes or fried and grilled in
the oven red onions.
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GRILLED SCALLOPS IN WATERCRESS CREAM
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| Ingrédients: |
5 ml (1 tsp) ground caraway seed
5 ml (1tsp) ground curry
2 ml (1/2 tsp) ground coriander seed
125 ml (½ cup) chicken broth
125 ml (1/2 cup) cream 35%
5 ml (1tsp) all purpose flour
5 ml (1 tsp) buttersalt and pepper to taste
4 watercress leaves4 cherry tomatoes
15 ml (1tbsp) pure granulated maple sugar
25 ml (2 tbsp) olive oil1 sliced green onion
24 scallops15 ml (1 tbsp) butter
2 sliced green onions500 ml (2 cups) watercress
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 4
Portions
Preparation:
15 min
Cooking time:
15 min
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| Preparation: |
In a bowl mix, the caraway seed, curry, coriander seeds, maple sugar, olive oil, green
onions and the scallops. Marinate for 1 to 2 hours in the refrigerator.
In a saucepan, melt the butter, add the green onions and the watercress.
Add some chicken broth and the cream, simmer for 1 or 2 minutes
on a low heat, mix in a mix of flour and butter.
Season, mash with a food processor and put back into the saucepan. Put it aside.
Preheat the oven to 200º C (450º F). Drain the scallops and put
them on a hot grill. Cook in the oven for 2 to 5 minutes, according
to their size, turn them over in mid time.
Coat the plates with the watercress cream, garnish with
the scallops, decorate with watercress and cherry tomatoes.
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TURKEY TOURNEDOS WITH RED CABBAGE AND GLAZED IN MAPLE SYRUP
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| Ingredients: |
5 ml (1tsp) olive oil
4 turkey tournedos
Salt and pepper to taste
10 ml ( 2 tsp) olive oil
4 slices of bacon chopped
250 ml (1 cup) chopped onions
125 ml (1/2 cup) dry white wine (optional)
500 ml (2 cups) chicken broth
75 ml (1/3 cup) 100% pure maple syrup
15ml (1 tbsp) wine vinegar or white wine
5 ml (1 tsp) dried savory
5 ml (1 tsp) juniper berries (optional)
Salt and pepper to taste
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 4
Portions
Preparation:
20 min
Cooking time:
1 ½ hours |
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| Preparation: |
In a pan, heat the oil and fry the turkey tournedos for 2
minutes on each side on a medium heat. Season and put aside.
Preheat oven at 180 º (350º F). In an oven proof saucepan,
heat the oil and fry the bacon and the onions.
Add the cabbage and cook for about 5 minutes.
Wet with the white wine, the chicken broth, the maple syrup,
the vinegar and add the savory and juniper berries.
Season and cook in the oven for 1 hour.
Add the turkey tournedos and cook for another 15 minutes.
Serve on a bed of cabbage.
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CHOCOLATE
AND PECAN CAKE
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| Ingredients: |
180 g (60x) semi-sweet chocolate, cut into pieces
75 ml (1/3 cup) Butter
2 medium size eggs
125 ml (1/2 cup) soft maple sugar
5 ml (1 tsp) vanilla extract
125 ml (1/2 cup) a purpose flour
1 pinch of salt
250 ml (1cup) pecan nuts, in pieces.
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 10
Portions
Preparation:
30 min
Cooking time:
40 min |
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| Preparation: |
Preheat the oven at 180º C (350º F). In a double-boiler or a saucepan on a low heat,
melt the chocolate and butter. Cool for 10 minutes at room temperature and put aside.
In a bowl, beat the eggs and the maple sugar with an electric beater until the mixture becomes white.
Add the chocolate preparation and the vanilla, mix together at a low speed.
Incorporate the flour and the salt. Add the pecan nuts and mix with a spoon. Pour into
a 23 cm (9 in) greased mold and cook in the oven for about 20 to 25 minutes. Cool and serve.
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MAPLE
MOUSSE
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| Ingredients: |
4 medium size egg yokes
125 ml (1/2 cup) maple syrup (100% pure)
250 ml (1 cup) 2%, warm milk
5 ml (1 tsp) vanilla extract
5 ml (1 tsp) corn starch, mixes in a little mild or water
1 package of natural gelatin
25 ml 9 (2 tbsp) cold water
50 ml (1/4 cup) boiling water
125 ml (1/2 cup) 35% whipping cream
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 4
Portions
Preparation:
20 min
Cooking time:
1 ½ hours |
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| Preparation: |
In a double boiler or a saucepan on a low heat, mix the egg
yokes and the maple syrup.
Add the warm milk, the vanilla extract and the corn starch. Heat while
mixing until the cream coats a wooden spoon: cool.In a small bowl,
make the gelatin rise in the cold water then mix with the boiling water.
Incorporate the custard, put into the refrigerator for 10 minutes.
Add the whipped cream and mix with a spatula. Pore onto the
chocolate cake and refrigerate for 1 to 2 hours.
Decoration
125g (4 oz) semi-sweet melted chocolate.
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