While having my dinner at The French Consulate when working, I sometimes leaf through some Culinary books. Tonight, I noticed a book called Gourmandises, by the famous pastry chef Gaston Lenôtre (Ed. Flammarion) and picked up some quick recipes at the chapter « How to receive ? ». The first is a Canapé :
Pétales de radis noir à la mousse de céléri
Black radish chips with turnip mousse
The chips
- Chop with a mandoline very thin slices of black radis
The turnip mousse
- Peel and chop in chunks the turnip
- Cook it in milk
- Puree it with a blender
- Bind it with some whipped cream
The Canapé
- Pipe the mousse on the chips
- Pass through both sides a toothpick
- Top with dill herb
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The second is a dessert (can also be served as a canapé by using a toothpick for example)
Figue rotie au miel et romarin
Roasted fig with honey and rosmary
- Take fresh figs
- Split them in 4 petals
- Spoon ½ tsp of honey and rosmary
- Cook in a 160ºC/320ºF oven for 10 to 15 mn
- Serve with ½ tsp of crème fraiche
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Cassolette* gambas aux abricots et réglisse confits
Large shrimp with crystalized abricot and liquorice
*Cassolette = Small cast iron cookware
- Cook abricots and liquorice stick in a pan covered with water
- Bring to a boil
- Remove from heat and let infuse until cold
- Strain and cut in small dices
- Cook in honey and lemon juice on low heat (~50 gr honey and 10 cl lemon juice for 10 abricots)
- Pan-sear the gambas in butter
- Season with salt and pepper plus a pinch of cinnamon
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