Holiday Recipes

Goose or duck foie gras

Foie gras, often considered a jewel of French gastronomy, has a history as rich as its taste. Its origins date back to ancient Egypt, where wild geese were already force-fed. However, it is in France, particularly in the Périgord region, that foie gras has achieved its letters of nobility.

Origin:
The first traces of foie gras in France date back to antiquity, but it was during the Roman Empire that the practice really took off. The Romans adopted the technique of force-feeding geese and ducks, and this tradition has been perpetuated over the centuries. In the Middle Ages, foie gras was already a prized delicacy at royal and aristocratic tables.

Pan-fried Foie Gras with Caramelized Apples

Ingredients:
– 4 slices fresh foie gras
– 2 apples (Golden type)
– 2 tablespoons sugar
– 1 tablespoon butter
– Salt and pepper

Preparation:
1. Peel and slice apples.
2. In a frying pan, melt the butter over medium heat.
3. Add the apple slices and sprinkle with sugar.
4. Cook until apples are golden and caramelized.
5. Meanwhile, heat another frying pan over high heat.
6. Season the slices of foie gras with salt and pepper.
7. Cook the foie gras in the hot pan for about 1-2 minutes on each side, until golden on the outside and melting on the inside.
8. Arrange the slices of foie gras on the plates and add the caramelized apples on top.
9. Serve immediately and enjoy this delicious marriage of flavours.

Oysters

Oysters, the emblematic seafood of French cuisine, have a history that goes back to antiquity. Originating from the coasts of France, particularly the Atlantic and Mediterranean, oysters are prized for their delicate flavor and unique texture.

Origin:
The earliest evidence of oyster consumption dates back to antiquity, when they were already eaten by the Greeks and Romans. In France, oyster cultivation was first developed by the Romans along the Atlantic coast. In the Middle Ages, oysters were considered a luxury delicacy reserved for the aristocracy.

Oysters Rockefeller

Ingredients:
– 12 hollow oysters
– 100 g fresh spinach
– 50 g butter
– 2 tablespoons breadcrumbs
– 2 tablespoons grated Parmesan cheese
– 1 tablespoon anisette
– Salt and pepper

Preparation:
1. Preheat oven to 220°C.
2. Open the oysters and remove from their shells. Arrange them on a baking sheet.
3. Wash and finely chop the spinach.
4. Melt the butter in a frying pan over medium heat. Add the spinach and cook until tender.
5. Add the breadcrumbs, Parmesan and anisette to the spinach. Season with salt and pepper and mix well.
6. Spread the spinach mixture over the oysters.
7. Bake for about 10 minutes, until the oysters are heated through and the top is golden brown.
8. Serve immediately and enjoy these warm, delicious oysters Rockefeller.

Smoked salmon: a smoky delight

Smoked salmon, with its rich flavor and delicate aroma, is a delicacy enjoyed the world over. Its history dates back to ancient times, when the smoking technique was used to preserve fish for long periods.

Origins:
Smoking fish is an ancient practice, used for thousands of years to preserve meat and fish. The first people to smoke fish were probably the Nordic tribes, who used smoking to preserve fish during the harsh winter months.

Here’s a simple recipe for smoking salmon without a smoker…

Home-smoked salmon (Gravlax)

Ingredients:
– 500g fresh salmon fillet, skin on
– 100g salt
– 100g sugar
– Ground black pepper
– Fresh dill (optional)

Preparation:
1. Mix salt, sugar and a pinch of black pepper in a bowl.
2. Lay out a large sheet of cling film on a work surface.
3. Sprinkle half the salt and sugar mixture over the cling film.
4. Place the salmon fillet, skin-side down, on the salt and sugar mixture.
5. Sprinkle the remaining salt and sugar mixture over the top of the salmon fillet.
6. If desired, add fresh dill to the top of the salmon.
7. Wrap the salmon tightly in cling film.
8. Place the wrapped salmon in a dish and place a weight (such as a tin can) on top to press the salmon down.
9. Refrigerate salmon for 24 to 48 hours, turning and draining excess liquid every 12 hours.
10. After marinating, remove the salmon from the fridge, rinse with cold water and pat dry with paper towels.
11. Slice the smoked salmon thinly and serve with slices of bread, lemon wedges and crème fraîche.

Burgundy snails

Burgundy snails, or “escargots à la bourguignonne”, are an emblematic dish of French cuisine, appreciated for their rich flavor and centuries-old history. Originating in the Burgundy region of France, this culinary specialty is a testament to the relationship between man and nature, dating back to ancient times.

Origins:
The history of Burgundy snails goes back to antiquity, when snails were consumed for their nutritional value and abundance in nature. The Romans, in particular, were known for their penchant for snails, and they propagated this culinary practice throughout their empire, including in what is now France.

In the Middle Ages, snails were eaten by peasants and the working classes due to their abundance and low cost. However, it was from the Renaissance onwards that snails began to be appreciated by the noble and aristocratic classes, who developed sophisticated recipes for preparing them.

The classic recipe for Burgundy snails, as we know it today, originated in the 19th century, when Burgundy winemakers began using snails to accompany their wine. These snails were cooked with butter, garlic and aromatic herbs, creating a delicious and harmonious combination of flavors.

Burgundy snails

Ingredients:
– 24 Burgundy snails, canned
– 100g butter
– 4 garlic cloves, finely chopped
– 2 tablespoons fresh parsley, chopped
– Salt and pepper
– 1 baguette of bread, to accompany

Preparation:
1. Preheat oven to 180°C.
2. Rinse snails in cold water and drain.
3. In a bowl, mix softened butter, minced garlic, fresh parsley, salt and pepper until smooth.
4. Fill each snail shell with a small amount of flavored butter.
5. Return the snails to their shells and place in an ovenproof dish.
6. Bake the snails in the preheated oven for about 10 minutes, until the butter has melted and the snails are hot.
7. Meanwhile, slice the baguette and toast lightly.
8. Remove the snails from the oven and serve hot with slices of toast.

Scallops: A Treasure of the Sea

Scallops, a delicately flavored marine delicacy, are a delicacy of choice in French cuisine, appreciated for their sweet flavor and tender texture. Native to the cold waters of the Atlantic and English Channel, these shellfish are a culinary marvel.

Origins:
Scallops take their name from the pilgrims who travelled to Santiago de Compostela in Spain in the Middle Ages. According to legend, these shells were abundantly collected on the beaches of Galicia and served as a sign of recognition for pilgrims on their way to Santiago de Compostela.

In France, scallops have been prized for centuries for their delicate flavor and tender texture. The fishermen of the Brittany and Normandy coasts were renowned for their expertise in collecting and preparing scallops, which were often eaten fresh or dried.

Over the years, scallops have become a delicacy of choice in French cuisine, appearing in many traditional and contemporary recipes, notably as an elegant starter or refined main course.

Breton-style scallops

Ingredients:
– 12 scallops, fresh or frozen
– 200g button mushrooms, sliced
– 2 shallots, finely chopped
– 2 garlic cloves, crushed
– 100ml dry white wine
– 200ml liquid crème fraîche
– 50g butter
– 2 tablespoons fresh parsley, chopped
– Salt and pepper

Preparation:
1. If the scallops are frozen, thaw them according to the manufacturer’s instructions. Pat dry with paper towels.
2. In a frying pan, melt the butter over medium heat. Add the shallots and garlic, and sauté until tender.
3. Add the sliced mushrooms to the pan and cook until golden.
4. Add the scallops to the pan and cook quickly on both sides, until golden brown.
5. Deglaze pan with dry white wine and reduce by half.
6. Pour the crème fraîche into the pan and simmer for a few minutes until the sauce thickens slightly.
7. Season the sauce with salt and pepper to taste. Add the chopped fresh parsley and mix well.
8. Arrange the scallops in their shells on a warm serving dish.
9. Pour the mushroom and cream sauce over the scallops.
10. Serve immediately with lemon wedges and fresh bread for dipping.

Turkey with Chestnuts : A festive dish with ancient roots

Turkey with chestnuts, an emblematic dish for the end-of-year festivities, embodies the warmth and conviviality of family meals. Its history goes back centuries, evoking ancient culinary traditions and festivities of yesteryear.

Origins:
Turkey originated in the Americas, where it was domesticated by native peoples long before the arrival of Europeans. It was during the great sea explorations of the 16th and 17th centuries that turkey was introduced to Europe, where it quickly became popular with noblemen and aristocrats.

The tradition of serving turkey stuffed with chestnuts during the festive season dates back to the Middle Ages in Europe. Back then, turkey was a delicacy of choice for special occasions, and chestnuts, abundantly available in autumn, were used to garnish and flavor the bird.

Turkey with Chestnuts

Ingredients:
– 1 turkey, the right size for your number of guests
– 500g peeled and cooked chestnuts
– 2 onions, finely chopped
– 2 garlic cloves, crushed
– 100g butter
– 200ml chicken stock
– 100ml dry white wine
– Salt, pepper, nutmeg
– A few sprigs of fresh thyme and rosemary

Preparation:
1. Preheat oven to 180°C.
2. Melt half the butter in a frying pan over medium heat. Add the onions and garlic, and sauté until golden and tender.
3. Add the cooked chestnuts to the pan and toss well to coat with the onion-garlic mixture. Season to taste with salt, pepper and nutmeg.
4. Fill turkey cavity with chestnut mixture.
5. Tie the turkey’s legs with kitchen twine.
6. Brush the turkey with the remaining melted butter and season with salt, pepper and fresh herbs.
7. Place the turkey in an ovenproof dish and pour the chicken stock and white wine into the bottom of the dish.
8. Place the turkey in the oven and cook for about 20 minutes per pound (450g), basting regularly with pan juices, until golden brown and cooked through.
9. Let the turkey rest for 15 to 20 minutes before carving.
10. Serve the chestnut turkey with your choice of side dishes, such as roast potatoes, seasonal vegetables and gravy.

Stuffed capon: a traditional feast

Stuffed capon, with its delicate flavor and tender flesh, is a festive dish par excellence, appreciated for centuries for its exquisite flavor and majestic presence on the festive table.

Origins:
Capons, castrated as young roosters, were once reserved for the tables of Europe’s kings and nobles. This tradition dates back to antiquity, when capons were considered a delicacy of choice for special occasions and religious festivities.

The practice of stuffing capons with a tasty mixture of herbs, bread and aromatic ingredients dates back to the Middle Ages in Europe. Back in the day, stuffed capon was a festive dish eaten at royal banquets and Christmas celebrations.

Today, stuffed capons are still a popular dish for the end-of-year festivities in Europe, where they are appreciated for their tender flesh and delicate flavor.

Capon stuffed with herbs

Ingredients:
– 1 capon, the right size for your number of guests
– 200g sausage meat
– 100g breadcrumbs
– 1 onion, finely chopped
– 2 garlic cloves, crushed
– A bunch of fresh herbs (thyme, rosemary, parsley)
– 100g butter
– Salt and pepper
– Poultry broth

Preparation:
1. Preheat oven to 180°C.
2. Melt half the butter in a frying pan over medium heat. Add the onion and garlic, and sauté until golden and tender.
3. Add the sausage meat to the pan and cook until golden brown.
4. Add the crumbled breadcrumbs to the pan and mix well to incorporate into the meat mixture. Season with salt, pepper and chopped fresh herbs.
5. Stuff the capon with the meat and herb mixture.
6. Tie the capon’s legs with kitchen twine.
7. Brush the capon with the remaining melted butter and season with salt and pepper.
8. Place the capon in an ovenproof dish and pour a little chicken stock into the bottom of the dish.
9. Place the capon in the oven and cook for about 20 minutes per pound (450g), basting regularly with the pan juices, until golden brown and cooked through.
10. Leave the capon to rest for 15 to 20 minutes before carving.
11. Serve the stuffed capon with side dishes of your choice, such as roast potatoes, seasonal vegetables and a gravy sauce.

Canard à l’Orange: A Symphony of Sweet and Salty

Duck à l’orange, an emblematic dish of French cuisine, is a delicious fusion of sweet and savory flavors, appreciated for its perfect balance and timeless elegance. Originally from France, this classic recipe is a culinary gem.

Origins:
Duck à l’orange has its origins in 19th-century French gastronomy, when French cuisine was at its height. Although the first recipes for duck with orange were created around this time, the idea of combining meat and citrus dates back much further in the history of cooking.

In the Middle Ages, European cooks frequently used citrus fruits, such as oranges, in their recipes to bring a tangy, refreshing flavor to meat dishes. However, it was in the 19th century that the combination of duck and orange became popular in France, thanks to the culinary innovations of the great chefs of the time.

Duck à l’orange has become an iconic dish in French cuisine, appreciated for its delicate flavor and harmonious combination of ingredients. Today, this classic recipe is still appreciated the world over for its exquisite taste and timeless elegance.

Duck with Orange

Ingredients:
– 2 duck breasts
– 2 oranges
– 100ml chicken stock
– 50g sugar
– 50ml white wine vinegar
– 50g butter
– Salt and pepper

Preparation:
1. Preheat oven to 200°C.
2. Using a sharp knife, make a crosswise slit in the skin of the duck breasts. Season with salt and pepper.
3. Heat a frying pan over medium heat and place the duck breasts skin side down. Bake for about 5 minutes, until the skin is crisp and golden. Remove excess grease from the pan as you cook.
4. Turn the duck breasts over and cook for a further 2-3 minutes on the flesh side.
5. Transfer the duck breasts to an ovenproof dish and place in the oven for 8 to 10 minutes to cook until pink.
6. Meanwhile, prepare the orange sauce. Squeeze the juice from the oranges and pour into a saucepan with the chicken stock, sugar and white wine vinegar. Bring to the boil, then reduce the heat and simmer for about 10 minutes, until the sauce thickens slightly.
7. Stir the butter into the orange sauce until melted and well incorporated.
8. Once the duck breasts are cooked, remove from the oven and leave to rest for a few minutes before slicing.
9. Arrange slices of duck breast on warmed serving plates and generously drizzle with orange sauce.
10. Serve immediately with side dishes of your choice, such as roast potatoes or sautéed vegetables.

Yule log: a dessert steeped in tradition

The Christmas log, or “bûche de Noël”, is an emblematic dessert of the French festive season, appreciated for its delicious flavor and festive appearance. Native to the French region, this sweet treat is a symbol of conviviality and celebration.

Origins:
The tradition of the Yule log dates back to the Middle Ages in Europe, when families lit a massive log in their homes to celebrate the winter solstice and the imminent return of light. This log, often chosen from fruit trees, burned for several days, symbolizing warmth and light in the heart of winter.

Over time, the Yule log tradition has evolved to include a sweet dessert served at Christmas dinner. In France, the Yule log as we know it today first appeared in the 19th century, inspired by the shape and appearance of the traditional log. Since then, the Yule log has become a staple of the end-of-year festivities, appreciated by French families for its delicious taste and decorative appeal.

Chocolate Yule Log

Ingredients for the sponge cake:
– 4 eggs
– 100g sugar
– 100g flour
– 25g cocoa powder
– 1 teaspoon baking powder

Ingredients for the chocolate ganache:
– 200g dark chocolate
– 200ml liquid crème fraîche

Decoration:
– Powdered sugar
– Christmas sugar figurines (optional)

Preparation:
1. Preheat oven to 180°C.
2. In a bowl, beat the eggs with the sugar until the mixture whitens and doubles in volume.
3. Add the sifted flour, cocoa powder and baking powder to the egg mixture and mix gently until smooth.
4. Pour the batter into a parchment-lined sponge tin and spread evenly.
5. Place the sponge cake in the preheated oven for approx. 10-12 minutes, until cooked.
6. Meanwhile, prepare the chocolate ganache by melting the dark chocolate in a saucepan over low heat. Add the crème fraîche liquid and blend until smooth.
7. Once the sponge cake is baked, remove from the oven and leave to cool slightly.
8. Turn out onto a clean tea towel and gently roll into a cylinder. Allow to cool completely.
9. Unroll the cooled sponge cake and spread the chocolate ganache over the entire surface.
10. Carefully roll up the sponge again, pressing lightly to form a log.
11. Decorate the log with powdered sugar sprinkled over the top to imitate snow. Add a few sugar Christmas figurines for a festive touch.
12. Refrigerate for at least 2 hours before serving.
13. Just before serving, cut slices of log and enjoy this delicious chocolate Christmas dessert.