Nori chips are simple to make and elevate any dish with their crispy texture. Whether served with soup, ramen, or tuna tartare with radicchio and orange, these crunchy bites shine. Sprinkle nori squares with cornstarch and fry them for an irresistible touch.
Метка: Egg-free
-
Tuna Tartare with Radicchio and Orange
The word that best defines this appetizer is: colourful! Deep red fresh tuna on crispy black fried sheets of seaweed, topped with shredded radicchio and a slice of orange, creates a visual and flavourful delight. The contrast of hues and textures ensures this dish is a standout.
-
Marinated Mushroom Crostini
Crostini are Italian hors d’oeuvres consisting of toasted bread slices topped with vegetables or meat. This vegetarian version features a variety of mushrooms for a delightful mix of textures. Deglazed with white wine vinegar for a lightly pickled effect, they pair beautifully with creamy whipped feta and crunchy toast. An easy yet refined appetizer.
-
Paper Plane
With its vibrant red hue, the Paper Plane cocktail, created in 2008 by New York bartender Sam Ross, is perfect for the holidays. Shake equal parts bourbon, orange bitter liqueur, amaro and lemon juice with ice for a bold, balanced classic to get the party started!
-
Herbaceous Vermouth Punch
A cocktail served in a pitcher is perfect for hosting a large crowd. A syrup made with honey, apples, lemon and thyme, combined with cider vermouth for an herbal note, creates a lovely flavour blend. Once in the pitcher, top it with sparkling wine. A refined touch for this festive punch that stands out from the rest.
-
Grapefruit Amaretto Sour
The amaretto sour takes a surprising turn in this grapefruit version. This timeless cocktail, made with almond liqueur, grapefruit juice and lemon, is served ice-cold, bringing a refreshing touch to any party. The glass rim is adorned with sugar, zest and a thin grapefruit wedge for a simple yet stylish presentation.
-
Jean-Simon Petit’s Gaspésien-Style Creton Spread
This old-fashioned cretons recipe, courtesy of chef Jean-Simon Petit, master butcher and culinary director at Ferme des Quatre-temps, is pure comfort food. It features a blend of pork, garlic, bouquet garni and nutmeg to achieve that classic, sought-after flavour. Spread on a slice of bread, this spread is almost as good as grandma’s.
-
Jean-Simon Petit’s Breakfast Sausage Patties
These flavour-packed patties are made with ground pork, oats, apple juice, sage and chopped ginger. This mix of flavours is perfect for brunch. They’re great alongside eggs or in a breakfast sandwich on an English muffin or bagel.
-
Flaky Cinnamon Scones
These delicious scones, courtesy of our own chef Alexane Labonté, will fill your kitchen with the warm aromas of cinnamon and caramel. The recipe uses a foolproof technique to achieve that perfectly flaky texture. Serve them warm, with a bit of butter or some pear butter. Perfect for a cozy Sunday morning or a rainy afternoon treat.
