Prepare your holiday meal in advance

Prepare your holiday meal in advance

Audrey Rouby

Every year, do you spend more time in the kitchen than enjoying your Christmas guests? You're not on holiday for Christmas, but still need to prepare the meal? No worries, this year we are giving you some recipes that you can prepare in advance. This year, the whole family will be able to enjoy the Christmas spirit.

Aperitif

Macarons with foie gras and cherries

Ingredients - 5pers:

  • 100 g of almond powder
  • 100 g icing sugar
  • 3 cl of water
  • 100 g of caster sugar
  • 75 g clarified egg white
  • 10 cl of liquid cream
  • 200 g half-cooked whole foie gras
  • 30 g cherry jelly

Mix the almond powder and icing sugar. Heat the water and the caster sugar to 118 ° C. Whisk half the egg whites. When the syrup is at 118 ° C, pour it over the whisked egg whites, continuing to whisk until cool. The meringue should be smooth and very shiny. Mix the almond powder / icing sugar preparation with the remaining egg whites, then add it to the meringue. Preheat your oven to 160 ° C. Line your pastry bag with this preparation and pocket your macaroons in staggered rows on a baking sheet covered with baking paper. Tap the plate on the counter to remove air bubbles. Bake for 12 to 15 minutes, turning the plate halfway through cooking. Let the macaroons cool before peeling them off. Whip the very cold cream into whipped cream, then gradually incorporate the foie gras while whisking. Place the preparation in a pastry bag. Garnish half of the shells with the foie gras cream, place a small amount of cherry confit in the center, then close the macaroons with the remaining shells. Place in the fridge for at least 2 hours before serving.

Brussel sprout soup verrines, nutmeg and grilled bacon

Ingredients - 10 pers:

  • 500 g of Brussels sprouts
  • 2 leek whites
  • 1 onion
  • 1 tbsp of butter
  • 1L of chicken broth
  • Salt and pepper
  • Nutmeg
  • A few thin slices of smoked bacon

Clean the Brussels sprouts and cut them in 2. Keep a few beautiful leaves whole and blanch them for 1 min in boiling water. Run them under cold water. Drain. Book. Clean the leeks and slice them. Peel and slice the onion. Melt the butter in a saucepan and add all the vegetables to it. Leave to cook for 5 minutes while mixing. Pour the water with the chicken stock cube. Salt, pepper, nutmeg and cook for 20 minutes over medium heat. Arrange the slices of smoked bacon on the covered baking sheet. Pass them under the grill until they are golden brown. Place them on absorbent paper. Mix the soup, adjust the seasoning and serve it in the verrines with the grilled bacon and decorate with the blanched cabbage leaves. Add a pinch of nutmeg.

Foie gras candy with parsley

Ingredients - 2 pers:

  • 150 g of fresh foie gras
  • ½ bunch of flat-leaf parsley
  • 1 sheet of filo pastry
  • 1 egg yolk

Cut the foie gras into cubes, sauté it quickly in a very hot pan for a few minutes, drain. Remove the stems from the parsley, wash and drain. Cook for 1 min in salted boiling water. Refresh and drain. Mix the 2 ingredients. Make 4 squares in the filo pastry sheets. Place 1 spoon in the center, roll like a candy, pinch the ends well. Dissolve the egg yolk with 1 tsp of water, brush the candy. Finally Bake at 180 ° for 10 minutes.

Starter

Salmon rillettes and crunchy vegetables

Ingredients - 4 pers:

  • 1 shallot
  • 20cl of raspberry vinegar 
  • 6 radish
  • 1 strand of dill
  • 2 carrots
  • 1 lime
  • 1/4 grenade
  • 1/2 endive
  • 1/2 lawyer
  • 10 almonds
  • 1/4 black radish (optional)

Heat the vinegar in a saucepan for a few moments then pour it over the chopped shallots. Add the crème fraîche and whip to obtain a whipped cream. Add the Mascarpone and whisk again. Put the whipped cream in the fridge. Mix the fromage frais, the smoked salmon cut into small pieces, the lime juice, the mustard, the salt, the pepper, the dill and the chives, the Espelette pepper. Add the whipped cream to the preparation obtained and mix gently. Sprinkle with a zest of tangerine with a grater. Prepare the pickles with the vegetables of your choice. Cut them finely, add the chopped shallots that you will have drained beforehand.

Vegan terrine with chanterelles, hazelnuts, chestnuts and gingerbread

Ingredients - 8 pers:

  • 200g of Shiitake mushroom
  • 200g white mushrooms
  • 300g chanterelle
  • 4 shallots
  • 4 cloves of garlic
  • Juice of 1 lemon
  • 150g of chestnuts
  • 120g of ground hazelnuts
  • 25g of hazelnuts
  • 1 tbsp of Fleur de sel
  • 1 tsp of Agar agar
  • 20 cl of water
  • 1 drizzle of olive oil
  • 300 g of gingerbread

Cut the gingerbread into thin slices lengthwise. Cover the inside with a small bowl of stretch film, letting it hang over the edges. Place a thin slice of gingerbread on the bottom and on the sides. Reserve. Wash the mushrooms. Remove the stems from the mushrooms. Keep the feet to flavor a broth. Cut the hats into slices 3mm thick. Chop the shallots and garlic. Drain the chestnuts. Reduce 100 g of the hazelnuts to powder, roughly chop the remaining 25 g as well as the chestnuts. In a large skillet, sweat the shallots with a drizzle of olive oil, then add the garlic. Cook until transparent. Wet with a few drops of lemon juice. Set aside in a large bowl with the chopped hazelnuts and chestnuts. Cook each type of mushroom separately. Add a few drops of lemon at the end of cooking. When you have cooked everything, gently combine all the ingredients. Bring the 20 cl of water and the agar-agar powder to the boil. Boil for 1min then add 1 case of ground salt and pour over the mixture of mushrooms, hazelnuts and chestnuts. Fill the terrine with the mixture, taking care to tamp down well. Finish with the gingerbread. Close the stretch film tightly and put a weight on it. Let stand in the fridge for a few hours.

Sweet potato soup with coconut oil, ginger and cumin

Ingredients - 4 pers:

  • 500 g sweet potato
  • 2 red onions
  • 2 tbsp of coconut oil
  • 2 cloves garlic
  • 65ml coconut milk
  • 1 tomato
  • 1 small piece of ginger
  • 1 tsp of cumin
  • 1 tsp of curry
  • A little Espelette pepper
  • Salt, pepper

In a pot, melt 2 tbsp of coconut oil, chopped onion and garlic. Leave to cook for 4/5 min. Add the large cubes of peeled sweet potato, the grated or finely chopped ginger, the diced tomato and the cumin. Cover with 1L of water. Bring to a boil and simmer, covered, for 20 minutes, until the potato cubes are tender. Reduce with a robot plunger, add the curry, coconut milk. Salt, pepper, add the Espelette pepper, adjust the seasoning.

Chestnut velouté, pan-fried foie gras cubes and gingerbread croutons

Ingredients - 6 pers:

  • 500g of chestnuts
  • 100g of potato
  • 1 onion
  • 50 cl of vegetable broth
  • 20 cl of liquid cream
  • Olive oil
  • Salt and pepper
  • 100 g of whole duck foie gras
  • 4 slices of gingerbread

Finely chop the onion then brown it in a little olive oil. Add the chestnuts, potatoes, broth and cream. Add salt and pepper. Cook for about 15 minutes then mix everything and keep warm until ready to serve. Cut the gingerbread and foie gras into small cubes, about 1 cm in diameter. Heat a frying pan without fat and brown the gingerbread cubes for 2 min, stirring regularly. Serve the chestnut velouté sprinkled with cubes of foie gras and gingerbread.

Kiwi salad with crab

Ingredients - 4 pers:

  • 3 kiwis
  • 1 apple
  • 2 avocados
  • 125g drained crab meat
  • 3 tbsp of mayonnaise
  • ½ lime juice
  • Salt pepper

Peel the kiwi and cut it into thin strips. Do the same with the apple and avocados. Pour the lime and mayonnaise into a bowl. Drain the crab, add it to the bowl, salt and pepper and mix. Prepare the plates by alternating strips of kiwi, apple and avocado with the crab mixture. Do not hesitate to pepper between each layer. Serve chilled.

Main

Garlic and Ginger Sweet Potato Gratin

Ingredients - 4 pers:

  • 1 sweet potato
  • 20 cl of liquid cream
  • 1 clove of garlic
  • 1 tsp of grated ginger
  • 1 pinch of herbs
  • Grated cheese
  • Salt
  • Pepper

Wash, peel and cut the sweet potato into slices. Cook the sweet potatoes in a saucepan of salted water, cold start, 15 to 20 min. Cooking will continue in the oven. Preheat the oven to 180 ° C. Chop the garlic clove. Combine the cream, garlic, ginger, the flavoring of your choice, salt and pepper. Once the sweet potato is cooked, place the slices in a gratin mold, cover with the cream mixture then sprinkle with a little grated Gruyere. Bake for about 15min so that the cheese is browned.

Guinea fowl capon with vanilla sweet potatoes

Ingredients - 6 pers:

  • 1 guinea fowl capon
  • 800 g sweet potatoes
  • 1 clove of vanilla
  • 25 cl of chicken stock
  • 10 cl of maple syrup
  • 50 g butter
  • 5 cl of vegetable oil
  • Salt, freshly ground pepper

In a casserole dish, put the capon, drizzle it with oil, cover the casserole dish. Cook for 30 minutes in the preheated oven th7. Peel and cut the sweet potatoes into pieces. Cook them for 15 minutes in boiling salted water. Drain them, refresh them under cold water. Open and scrape the vanilla bean, heat it in a saucepan with the maple syrup. Take out the capon, sprinkle it with the vanilla maple syrup. Lower it to th6. Return the capon to cook for 30 minutes, basting regularly. Brown the sweet potatoes in the butter in a skillet. Add them in the casserole dish around the capon with the boiling chicken stock, put everything back to cook for 30 minutes. Take out the casserole, let the capon rest for 15 minutes before cutting it. Serve with the sweet potatoes and the cooking juices.

Duck with orange and 4 spices

Ingredients - 2 pers:

  • 2 duck breasts
  • 2 oranges and their juice
  • 1 tbsp of honey
  • 1/2 tsp of 4 spice mixture
  • 3 stars of badianas
  • Salt pepper

Squeeze the oranges, remove the zest. In a saucepan, heat the orange juice, honey, star anise and spices and cook until the liquid has reduced by half. Adjust the seasoning if necessary. Using a knife, line the skin of the duck breast, without notching the flesh, salt and pepper. Place it in the cold pan, skin side down. Cook the duck breast over medium heat for 8 to 10 minutes. The skin should be well toasted and golden. You can remove excess fat as you cook. Then, turn the duck over on the flesh side, and cook for 3 minutes more. Cut your duck breasts into slices, place them in a serving dish, sprinkle with sauce. Serve immediately.

Duck in red wine and mushroom sauce in Porto

Ingredients - 4 pers:

  • 1 duck
  • 5 cl of red wine
  • 100 g of mushrooms
  • 3 cl of Porto
  • 6 onions
  • 5 shallots
  • 150 g of bacon
  • 150 g of ham
  • 7 carrots
  • 1 stalk of celery
  • 1 bouquet garni
  • Flour
  • Salt, pepper

Cut the duck and keep for this recipe only the wings, thighs and egg whites. Add salt and pepper. Peel the onions and shallots, then chop them separately. Cut the ham into cubes. Heat a little fat in a casserole dish and brown the duck pieces with the onions and shallots. Leave to cook for 20 minutes over low heat. Remove the duck from the casserole dish. Clean the celery and carrots, peel them and dice them. Add them to the casserole dish and brown them for 10 minutes with the bacon and ham cubes, covered. Return the duck pieces to the casserole dish on the bed of vegetables, and add the bouquet garni, mushrooms, 1 tbsp. tablespoons of flour and a glass of Port. Drizzle with the wine and bring to a boil. Empty the casserole dish halfway up then cook for 1 hour.

Gratin of prawns

Ingredients - 4 pers:

  • 24 prawns
  • 50 cl of lobster bisque
  • 15 cl of heavy cream
  • 4 tbsp of whiskey
  • 60 g grated Parmesan
  • 2 tbsp chopped shallot
  • 40g butter
  • Salt pepper

Gently shell the prawns. Preheat the oven to 210 ° C. Heat the butter in a pan, put the shallots to brown gently without coloring, then add the prawns and roast them for 2 min. Then pour in the previously reheated whiskey and flambé. Divide the contents of the pan in an oven dish. Salt and pepper. In a bowl, mix the bisque with the cream, coat the prawns with this preparation, sprinkle with Parmesan and brown in the oven for 10 minutes. Serve very hot.

Dessert

Chocolate and candied orange cheesecake

Ingredients - 4 pers:

  • 200 g of speculoos
  • 70 g butter
  • 200 g of cream cheese
  • 2 tbsp of cottage cheese
  • 2 eggs
  • 80 g sugar
  • 100 g dark chocolate
  • 1 tsp of cocoa
  • 50 g candied orange

Grind the speculoos in a bowl. Mix them with the melted butter. Place the mixture in the bottom of a bottomless cake ring on a baking sheet lined with baking paper. Melt the chocolate. Whisk the sugar and the cream cheese. Add the eggs, cottage cheese, melted chocolate and candied orange zest cut into pieces. Pour the preparation over the speculos in the mold. Put the cheesecake to bake 45 min in the preheated oven 5. Take out the cheesecake, let it cool before unmolding it, cutting it into small squares and dusting it with cocoa.

Chocolate sorbet

Ingredients - 4 pers:

  • 300 g of dark chocolate
  • 1/2 l of water
  • 150 g sugar

In a saucepan, bring the water to a boil with the sugar until it is completely dissolved. Add the chocolate in pieces. Melt over very low heat. Mix well to obtain a homogeneous preparation. Take this preparation in an ice cream maker, mixing it from time to time. Reserve in the freezer.

Chocolate and orange cream

  • 120 g dessert chocolate
  • 2 glasses of milk
  • 2 tbsp of sugar
  • 2 eggs
  • 2 tbsp of light cream
  • 4 tbsp of orange marmalade

Break the chocolate and melt it with a little water over very low heat. In another saucepan, heat the milk and sugar for 5 minutes over medium heat. Break the eggs and separate the yolks from the whites. Put the yolks in a bowl. Beat them then add the hot milk. Mix well. Return the contents to the saucepan. Add the chocolate and the cream. Heat over low heat for 20 minutes, stirring. Spread 1 tbsp of marmalade in 4 ramekins. Pour the chocolate cream over it. Put the ramekins in the refrigerator for 24 hours.

 © 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

Add a comment

* Comments must be approved before being displayed.