Also known as stuffed eggs, this essential dish of the holidays can be reinvented endlessly. In this version, we stray a little from the original recipe, made with eggs and mayonnaise, by adding bacon, breadcrumbs and hot sauce. Make the toppings in advance and simply assemble the dish just before eating. An hors d’oeuvre that everyone loves, ideal to accompany lively discussions around the table.
Рубрика: Holidays
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Goat Cheese, Zucchini and Za’atar Toasts
To make these open-faced sandwiches, we opted for a Breizh baguette, a soft-crust bread from Brittany. We’re spreading goat cheese over toasted slices of this baguette and topping them with zucchini ribbons and crunchy pomegranate seeds. A drizzle of homemade za’atar oil is the perfect finishing touch.
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Reindeer Cookies
Preparing cookies for the holidays is a wonderful tradition! In collaboration with La Famille du lait, here’s a cookie recipe for Santa that you can bake with your parents. Decorate your cookies with pretzels for the antlers, red chocolate candy for the nose and eye-shaped candy so that your reindeers can see! And, as reindeers love to swim, don’t hesitate to dip them in a glass of milk to soften them before you eat them!
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Tiramichoux (Tiramisu Cream Puffs)
Tiramisu and cream puffs come together in this dish for an absolutely irresistible combination. The choux are covered with craquelin and stuffed with coffee crème anglaise mixed with mascarpone cheese, creating a rich, decadent garnish. A scrumptious association.
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Pavlova Yule Log with Cherries and Almond Crème Anglaise
A light and delicate pavlova rolled into a log that cracks and overspills makes an absolutely delightful dessert. Make a basic French meringue and garnish it with a black cherry compote and whipped cream. Set the pavlova pieces on a bed of crème anglaise flavoured with almonds, using the egg yolks left over from the meringue. The unpretentious presentation is matched only by its perfection.
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Pastry Cream Brioches
These golden brioches will be a shining addition to your dessert table, with their bright yellow pastry cream. The brioche dough is garnished with the cream and fruits before it’s baked in the oven. You can make them the night before, then bake them just before serving, leaving them to cool down a little.
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Chocolate Hazelnut Cupcakes
To save a bit of time while you prepare your evening, use a chocolate cake mix to bake ultra scrumptious cupcakes. Stuff them with a hazelnut spread and cover them with chocolate ganache. Then sprinkle them with crushed hazelnuts, just like on the famous chocolatey rochers.
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Lemon and Dill Salmon Gravlax with Pomegranate
For a menu made of several small plates, take a few shortcuts. In this case, use the RICARDO Dill & Lemon Gravlax and garnish it with pickled shallot, slices of Lebanese cucumbers and pomegranate seeds to create a colourful festive plate.
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Miso-Honey Pork Meatballs
Served with little toothpicks, these meatballs make a perfect amuse-bouche. They’re coated in a honey, ginger, soy and miso sauce for an Asian-inspired treat.
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Roasted Brussels Sprouts with Parmesan and Caesar Dressing
Brussels sprouts and Caesar dressing make the perfect duet in this simple and original dish. First, mix the sprouts with oil and Parmesan, then roast them in the oven until the cheese is crispy. Spread the dressing on the bottom of a plate and lay the sprouts on top with croutons and capers.