It's Christmas soon, where to start the festivities? To impress your guests from the beginning of the meal, draw from our many recipe ideas. Luxurious or simple and bluffing, all have put on their 31 to make your holiday meal an unforgettable moment.
When we think about the end of the year, we obviously think of good quality products. And to put them in majesty, nothing beats a pretty presentation. To have the time to look after its entrance (as in the theater), without spending its eve in the kitchen, think of the verrines, which will magnify a velvety, a cappuccino or a salted panna cotta. In cocotte as here, or poached, the egg is the express solution, not expensive, and always delicious, because it allows to magnify all kinds of flavors. These hearty recipes can also compose a cocktail party if you select 2 or 3 for the salty.Laurent Rouvrais - Styling: Virginie Martin
From the aperitif, we serve well presented and chic recipes to our guests. For a modern presentation, serve your aperitif and your entrance buffet.
The presentation on the plate makes it possible to impress while preparing in advance its entry of Christmas. Provided you have room to store small plates, you can stage your Christmas entry, such as scampi ravioli with truffle, or salmon toast gravlax mustard. Amazing!
We put on beautiful ingredients for Saint-Jacques shells, lobster or caviar.
Otherwise involve the children, or even your guests. One places the bunch of lamb's lettuce, the other the jelly dice, the third the bunch of redcurrant. It remains to place a slice of your homemade foie gras, and voila. Especially for foie gras which is a must every year. But rather than buying it, if you learn to prepare it yourself and according to your tastes? Follow the guide for a successful entry!
Foie gras, star of party aperitifs
If you want to serve foie gras for your Christmas party and prepare it alone, plan your recipe. The foie gras will be better if it has been chilled for a few days.
For a homemade foie gras recipe, you need 1 lobe of foie gras, salt, pepper, Espelette pepper, reduced and flavored balsamic vinegar, with truffles for example.
Mix the salt, pepper and Espelette pepper. Release the veins gently with your fingers, then pull to gently remove them. Season the outer part of the lobe of the foie gras with the salt, pepper and Espelette pepper mixture. Season the inner part of the lobe with the reduced balsamic. Then return the lobe to its original shape.
Microwave cooking of foie gras
Place the lobe in a terrine or closed jar suitable for microwaves. Cook the foie gras at the minimum power of your microwave for 2 min. Remove the jar lid and place the terrine in a deep dish. Put a food film on the foie gras then place a weight (like a can) to bring out the fat. Place the foie gras with its weight in the fridge at least 1 night, ideally to let it rest for 2 to 3 days.
Baking foie gras
Place the lobe in a sheet of parchment paper to make a foil. Preheat your oven to 100 ° C, place the foil in the oven, turn it off and cook for 20 minutes. Place the cooked foie gras in a bowl and all in a deep dish. Put a food film on the foie gras then place a weight (like a can) to bring out the fat. Place the foie gras with its weight in the fridge at least 1 night, ideally to let it rest for 2 to 3 days.
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