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Recipe Ideas
Here's a list of recipes offered by the Montagne Coupée Executive Chef Daniel Komarnicki.
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Crème brûlée with black tea infusion and raspberries |
Ingredients:
- 500 ml of cream 35%
- 2 tea bags (black tea)
- 4 egg yolks
- 75g of white sugar
- 20 fresh raspberries
Method:
- In a casserole, infue the cream with the tea bags. Bring to boil. Press tea bags and put and remove.
- Meanwhile, blanch egg yolks by adding sugar while beating. Pour cream over egg mixture and stir
- Pour mixture in ramekin and add raspberries.Frozen raspberries may be an excellent substitute.
- Place in a bouble boiler, cook slowly in the oven (covered) until thicker. Cool. Sprinkle with sugar and grill with a blowpipe
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Recipes Archives
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White chocolate maple flavoured frozen parfait, and pistachios
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Celeriac salad, arugula and green apples, "carcajou roots" mustard dressing and daisy buds, a few grilled pumpkin seeds
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Exotic Green Pepper Parfait with Peppered Fresh Strawberries in a Delicate Perfume of Pastis
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Quebec veal filet with melting Laracam cheese
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Pan fried scallops and red apple sauce, cauliflower slices roasted in olive oil
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Best-ever seafood and vegetable soup, old cheddar cheese crouton
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Hydromel Flavoured Victor and Berthold Cheese Napoleon Pastry, Wild Flower Honey Sweetened Crunchy Pistachios
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Delicious Atlantic Salmon Coated With Black And White Sesame Seeds, Served With Mini Ratatouille And Pesto
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Tremendous Blackberry Creme Brulee
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Delicious Pumpkin Soup
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Melting Brie cheese with honey and roasted pine nuts
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