EAT OUT - NEW YORK
CHEERS! By Baron François
EAT IN La Recette By Paris Gourmet
Tomato & Goat Cheese Tart
Custard
200g Milk, 250 Heavy Cream, 2 Eggs, 50g Beurremont Crème fraîche, 2g Salt, 0.2g Pepper
In a bowl, whisk together milk, heavy cream, crème fraîche, eggs, salt and pepper. Add to custard as you desire: Piquillo Peppers (drained) Beurremont Goat Cheese Blue Epicure Tuna (drained)
Fill Moda Savory Tart Shells and bake approx. 15 min. At 171˚C/340˚F. Sprinkle with Pilar Herbs de Provence.
Croq' Monsieur
Rustic loaf, Madrange Ham, Emmenthal Cheese, Dijon Mustard, "grilled" Croq'Monsieur (Panini-style)
Croq'Monsieur: Brush both top & bottom exposed sides of bread with XV olive oil before placing on to panini press. Always use imported French Dijon mustard!
Madrange Recipe Booklet: (201) 939-5656
Great Dane
Pumpernickel, Madrange Ham, Havarti with Dill, Sliced Avocado,
Watercress and Horseradish Butter.
Horseradish Butter: White Horseradish in Brine (drained), Finely Chopped Shallots, Fresh Chopped Dill mixed in Soft Butter.
Madrange Recipe Booklet: (201) 939-5656
La Mousse au Chocolat
Easy, Fast, Only 2 ingredients: 6 eggs and 250g chocolate, Cacao Noel.
Gently melt chocolate in bain marie.
Separate the white and yellow of the eggs
Whip white eggs in a bowl
Mix chocolate and yellow eggs
Fold egg whites into the chocolate mix
Add raspberries, mint on the top.
