A new Porduct are available Maple Wine. 
 VENERABLE is a plale wine meticulously prepared
with 100% pure maple syrupand a natural fermentation proceed.
SAVOR that light and refreshing taste obtained by the unique flavor
of maple syrup. this fine new borne
product.

Recipes


 

  • Sauerkraut ham and chicken
  • Grilled scallops in watercress cream
  • Turkey tournedos with red cabbage and glazed in maple syrup
  • Chocolate and pecan cake
  • Maple mousse

SAUERKRAUT HAM AND CHICKEN

 
 Ingredients:

 

15 ml (1 tbsp) butter

125 ml (1/2 cup) sliced onions

500 ml (2 cups) sauerkraut

125 g (4 oz) minced veal

2 slices of cooked ham, chopped

1 to 2 slices of breaddipped in a little milk 50 ml (1/4 cup)

1 medium size egg

15 ml (1 tbsp) chopped fresh parsley

Salt and pepper to taste

250 ml (1 cup) dry white wineor chicken broth

5 ml (1 tsp)juniper berries (optional)

Salt and pepper to taste

4 large chicken thighs

Salt and pepper to taste

50 ml (1/4 cup) 100% pure maple syrup

 

4 Portions

Preparation:
15 min
Cooking time:
1 hour
Preparation:


Preheat oven at 180º C (350º F). In an ovenproof saucepan melt the butter, simmer the onions, add the sauerkraut the white wine and the juniper berries. Season and cook in the oven for 20 minutes. Put it aside.
 
DRESSING

In a food processor or with a fork, mix the veal, ham, bread, egg and parsley. Season.

On a work board, remove the bones from the chicken thighs and fill them with the dressing, tie with a sting. Place them in a buttered oven proof pan, season and cook for 30 minutes while coating with maple syrup during cooking.

Place them on the sauerkraut preparation and continue cooking for another 15 minutes. Serve with potatoes or fried and grilled in the oven red onions.

GRILLED SCALLOPS IN WATERCRESS CREAM

 
 Ingrédients:

 

5 ml (1 tsp) ground caraway seed

5 ml (1tsp) ground curry

2 ml (1/2 tsp) ground coriander seed

125 ml (½ cup) chicken broth

125 ml (1/2 cup) cream 35%

5 ml (1tsp) all purpose flour

5 ml (1 tsp) buttersalt and pepper to taste

4 watercress leaves4 cherry tomatoes

15 ml (1tbsp) pure granulated maple sugar

25 ml (2 tbsp) olive oil1 sliced green onion

24 scallops15 ml (1 tbsp) butter

2 sliced green onions500 ml (2 cups) watercress

 

4 Portions
Preparation:
15 min
Cooking time:
15 min
Preparation:



In a bowl mix, the caraway seed, curry, coriander seeds, maple sugar, olive oil, green onions and the scallops. Marinate for 1 to 2 hours in the refrigerator.

In a saucepan, melt the butter, add the green onions and the watercress. Add some chicken broth and the cream, simmer for 1 or 2 minutes on a low heat, mix in a mix of flour and butter. Season, mash with a food processor and put back into the saucepan. Put it aside.

Preheat the oven to 200º C (450º F). Drain the scallops and put them on a hot grill. Cook in the oven for 2 to 5 minutes, according to their size, turn them over in mid time.

Coat the plates with the watercress cream, garnish with the scallops, decorate with watercress and cherry tomatoes.

 

 

 

TURKEY TOURNEDOS WITH RED CABBAGE AND GLAZED IN MAPLE SYRUP


 
 Ingredients:

 

5 ml (1tsp) olive oil

4 turkey tournedos

Salt and pepper to taste

10 ml ( 2 tsp) olive oil

4 slices of bacon chopped

250 ml (1 cup) chopped onions

125 ml (1/2 cup) dry white wine (optional)

500 ml (2 cups) chicken broth

75 ml (1/3 cup) 100% pure maple syrup

15ml (1 tbsp) wine vinegar or white wine

5 ml (1 tsp) dried savory

5 ml (1 tsp) juniper berries (optional)

Salt and pepper to taste

 

4 Portions

Preparation:
20 min
Cooking time:
1 ½ hours
Preparation:


In a pan, heat the oil and fry the turkey tournedos for 2 minutes on each side on a medium heat. Season and put aside.

Preheat oven at 180 º (350º F). In an oven proof saucepan, heat the oil and fry the bacon and the onions. Add the cabbage and cook for about 5 minutes. Wet with the white wine, the chicken broth, the maple syrup, the vinegar and add the savory and juniper berries. Season and cook in the oven for 1 hour. Add the turkey tournedos and cook for another 15 minutes.

Serve on a bed of cabbage.

 

 

CHOCOLATE AND PECAN CAKE


 
 Ingredients:

 

180 g (60x) semi-sweet chocolate, cut into pieces

75 ml (1/3 cup) Butter

2 medium size eggs

125 ml (1/2 cup) soft maple sugar

5 ml (1 tsp) vanilla extract

125 ml (1/2 cup) a purpose flour

1 pinch of salt

250 ml (1cup) pecan nuts, in pieces.

 

10 Portions

Preparation:
30 min
Cooking time:
40 min
Preparation:


Preheat the oven at 180º C (350º F). In a double-boiler or a saucepan on a low heat, melt the chocolate and butter. Cool for 10 minutes at room temperature and put aside.

In a bowl, beat the eggs and the maple sugar with an electric beater until the mixture becomes white. Add the chocolate preparation and the vanilla, mix together at a low speed. Incorporate the flour and the salt. Add the pecan nuts and mix with a spoon. Pour into a 23 cm (9 in) greased mold and cook in the oven for about 20 to 25 minutes. Cool and serve.

 

 

 

MAPLE MOUSSE


 
 Ingredients:

 

4 medium size egg yokes

125 ml (1/2 cup) maple syrup (100% pure)

250 ml (1 cup) 2%, warm milk

5 ml (1 tsp) vanilla extract

5 ml (1 tsp) corn starch, mixes in a little mild or water

1 package of natural gelatin

25 ml 9 (2 tbsp) cold water

50 ml (1/4 cup) boiling water

125 ml (1/2 cup) 35% whipping cream

 

4 Portions

Preparation:
20 min
Cooking time:
1 ½ hours
Preparation:


In a double boiler or a saucepan on a low heat, mix the egg yokes and the maple syrup. Add the warm milk, the vanilla extract and the corn starch. Heat while mixing until the cream coats a wooden spoon: cool.In a small bowl, make the gelatin rise in the cold water then mix with the boiling water.

Incorporate the custard, put into the refrigerator for 10 minutes. Add the whipped cream and mix with a spatula. Pore onto the chocolate cake and refrigerate for 1 to 2 hours.

Decoration
125g (4 oz) semi-sweet melted chocolate.