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Yogurt Verrine With Maple Nuggets, Caramelized Pecans, Raw Apples

  • Posted by Domaine Labranche
  • On 23 February 2015
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Ingredients: – 1-500 g container of Greek yogurt – 45 ml (3 tbsp.) maple nuggets – 60 ml (4 tbsp.) pecan pieces – 1 julienned Granny Smith apple – 45 ml (3 tbsp.) maple syrup  Method: In bowls, put a full tablespoon of yogurt. Spread over the apples. Sprinkle maple crystals and pecans. Drizzle with […]
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Fresh Oysters With Sparkling Cider Mignonette

  • Posted by Domaine Labranche
  • On 23 February 2015
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Ingredients: – 60 ml (¼ cup) finely diced shallots – 4 ml (½ tsp) coarsely ground black pepper – 125 ml (½ cup) white wine vinegar – 60 ml (¼ cup) sparkling cider Method: Mix together all ingredients except the cider. Just before serving, add fresh cider. Spoon on oysters and accompany with sparkling cider.
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Slice Of Runny Riopelle Cheese, Candied Lemon Dried Apricots

  • Posted by Domaine Labranche
  • On 23 February 2015
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Ingredients: – 125 ml (½ cup) dried apricots, diced – 300 ml (1¼ cup) water – 60 ml (¼ cup) honey – 1 diced lemon – 60 ml (¼ cup) toasted slivered almonds – 240 g Riopelle cheese slices Method: Combine the first 4 ingredients in a saucepan, gently heat for 40 minutes, stirring occasionally. Let […]
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Mussel Casserole With Maple Wine And Blue Cheese

  • Posted by Domaine Labranche
  • On 23 February 2015
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Ingredients: – 1. 5 to 2 kg of mussels – 15 ml (1 tbsp.) butter – 3 shallots, minced – 250 ml (1 cup) maple wine – 500 ml (2 cups) 35% cream – 125 g blue cheese – 15 ml (1 tbsp.) parsley – pepper  Method: Clean the mussels. Melt a good knob of […]
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French Onion Soup, Pancetta, Croutons And Gruyère Cheese

  • Posted by Domaine Labranche
  • On 23 February 2015
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Ingredients: – 5 onions, chopped – 45 ml (3 tbsp.) butter – ½ cup pancetta in pieces – 750 ml (3 cups) beef broth – 500 ml (2 cups) red wine – 2. 5 ml (½ tsp. ) fresh thyme – salt and pepper – 4 slices of bread, toasted – 500 ml (2 cups) […]
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Creamy Foie Gras With Apple Purée And Our Sweet Maple Wine

  • Posted by Domaine Labranche
  • On 23 February 2015
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Ingredients: – 1 apple – 200 g of foie gras – salt and pepper – 60 ml of sweet maple wine   Method: Peel the apples, cut into pieces without the heart and simmer to make a puree. Refrigerate. Season the foie gras with salt, pepper and the sweet maple wine. Place under vacuum and […]
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Hot Sugar Pie With Cream And Pears

  • Posted by Domaine Labranche
  • On 23 February 2015
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Ingredients: -1 cup of packed brown sugar -1 egg -2 tbsp. flour -2 tbsp. starch -1 cup of cream 35% -½ tbsp. vanilla -1 ripe pear into quarters -1 pie shell Method: Cream the brown sugar and egg. In another bowl, mix together the flour, starch, cream and vanilla and add to first mixture. Pour […]
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Double Grilled-Cheese Sandwich Using Aged Cheddar On Cranberry Bread

  • Posted by Domaine Labranche
  • On 5 February 2015
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Ingredients: – 4 slices of cranberry and walnut bread – 30 ml 2 (2 tbsp.) salted butter – 90 g Perron aged cheddar, sliced Method: Preheat oven to 175°C (350°F). Butter the bread slices on one side, put the cheese on 2 slices of bread on the non-buttered side, taking care to set aside a […]
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Veal Sweetbread Fricassee With Cream And Dijon Mustard

  • Posted by Domaine Labranche
  • On 5 February 2015
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Ingredients: – 45 g (3 tbsp.) butter – 600 g veal sweetbreads made into 4 poached and cleaned palms – 2 shallots – 60 ml (¼ cup) Fire Cider – 180 ml (¾ cup) 35% cream – 30 ml (2 tbsp.) Dijon mustard – salt and pepper Method: In a saucepan, bring the butter to […]
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