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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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White chocolate maple flavoured frozen parfait, and pistachios |
Ingredients: - 225 g white chocolate pastille
- 500 ml cream 35%
- 250 g maple syrup
- 8 egg yolks
- 125 g crushed pistachios
Methods: - Whip the cream (not to firm) and put aside
- Stir syrup and yolks cooking over double-boiler
- Cook up to 80 degrees Celsius
- Add chocolate and let melt
- Once the mixture cooled, add to whipped cream and slightly whip
- Put in glasses and add the crushed pistachios on top
- Freeze for 2 to 3 hours
Comments: Makes 6 to 8 portions
Recipes Archives
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Rock partridge, pan fried season mushrooms, foie gras emulsion
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Goose magrets of "l'Oie d'Or farm","Friand d'Érable"of Lanaudière maple sauce with wild ginger and ice cider vinegar
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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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Crème brûlée with black tea infusion and raspberries
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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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