Recipe - iMercer.com

5à7
A light and floral cocktail, using cucmber, lychee liquor and grapefruit flavored Vodka...
Ingredients
Recipe for 1 person or 1 Cocktail
4
Cucumber
1/2
Lemon juice
1/2 oz
Liquid cane sugar
1/4 oz
Soho
1/2 oz
White cranberry juice
1/2
Pink grapefruit juice
1
Smirnoff Vodka
• Ice
Preparation(s)
In a shaker, put the cucumber pieces, pour the lemon juice and the sugar out. Use a muddler to crush this mix. Pour the other ingredients out and fill your shaker up
with ice cubes. Shake well for 8 to 10 seconds. Pour into a old-fashioned glass.
Cocktails glasses
Old-Fashioned
Preparation step
Muddler
Shaker
L'astuce du chef
Add a cucumber wheel on the edge of your glass...
© Copyright Ateliers & Saveurs.
Chicken satay, peanut sauce and fresh cilantro
Skewers of chicken thighs marinated in an Asian marinade and served with peanut butter sauce and hoisin sauce and chopped
cilantro.
Ingredients
Recipe for 1 person or 12 tapas
For the chicken satay
For the peanut sauce
4
unit(s)
Boneless chicken thigh(s)
1
clove(s)
Garlic
10
g
Fresh ginger
1
tbsp
Turmeric
30
ml
Hoisin sauce
30
ml
Sugar
45
ml
Water
30
ml
Peanut butter
1
unit(s)
Lime(s)
15
ml
Peanut(s)
4
sprig(s)
Cilantro
• Vegetable oil
• Salt and pepper
Preparation(s)
Preparation step(s) :
30 min
Preheat your oven à 400 F°
1. General preparation
Cut the chicken thighs into cubes. Finely chop the cilantro, ginger and garlic. Juice the lime. Roast the peanuts in the oven for a few minutes and chop them
roughly.
2. Chicken satay preparation
Mix all the marinade ingredients in a bowl. Add in the chicken cubes, a drizzle of olive oil as well as salt and pepper and marinate for 15 minutes to 2 hours.Put
about 3 chicken cubes per skewer and sear them over high heat in a nonstick skillet and place them on a baking sheet. Finish cooking in the oven for 8 to 10
minutes.
3. Peanut sauce preparation
In a small pot, put the sugar, water and Hoisin sauce and bring to a boil. Turn off the heat and whisk in the peanut butter and lime juice. Season with salt.
4. To serve
Serve your chicken skewers in a large plate, brush them with a little bit of sauce and serve the extra sauce in a small dish on the side. Sprinkle with chopped
cilantro and peanuts.
Chef's tip
You can also cook your chicken satay on the BBQ, but beware to soak your bamboo skewers at least 30 minutes ahead to make sure they do not
burn.
© Copyright Ateliers & Saveurs.
Country bread toast, beef flank steak and balsamic caramelized onions
Slices of toasted country bread with olive oil and fresh thyme, garnished with thin slices of flank steak just seared on caramelized
onions stewed in blasamic vinegar.
Ingredients
Recipe for 1 person or 12 tapas
For the caramelized onions
For the country bread toasts
For the flank steaks
1
unit(s)
Withe Oignon
30
ml
Balsamic vinegar
1
slice(s)
Country bread
2
sprig(s)
Thyme
1
unit(s)
Beef flank steak(s) (150g)
30
g
Parmigiano Reggiano
3
sprig(s)
Parsley
• Olive oil
• Vegetable oil
• Salt and pepper
Preparation(s)
Preparation step(s) :
30 min
Preheat your oven à 400 F°
1. General preparation
Finely slice the onion. Chop the parsley. Chop the thyme. Using a peeler, prepare a few shavings of Parmesan.
2. For the balsamic caramelized onions
In a pan, drizzle some olive oil and cook the onion over medium heat for 15 to 20 minutes until they start to caramelize. Season with salt and pepper then add the
balsamic vinegar and chopped garlic.
3. Country bread toasts preparation
Place the slices of bread on a baking sheet. Brush with olive oil. Season with salt and pepper and sprinkle with chopped fresh thyme. Bake 4 to 5 minutes. Bread
should be lightly browned. Let it cool before cutting into squares.
4. Flank steak preparation
Season the flank steaks with salt and pepper. In a pan, drizzle some vegetable oil and sear the steaks for 2 minutes each side over high heat. Transfer on a baking
sheet and finish the cooking in the oven for 4-5 minutes until rare. Let stand at least 5 minutes before cutting the meat in square.
5. To serve
Scoop a small amount of caramelized onions on a toasted country bread. Then lay a thin strip of flank steak. Garnish with some chopped parsley and a shaving of
parmesan.
Chef's tip
Flank steak is a very tasty piece of beef that is better served rare to enjoy a maximum tenderness.
© Copyright Ateliers & Saveurs.
Deconstructed lemon tart
The classic lemon meringue pie reviewed in the perspective of a glass jar.
Ingredients
Recipe for 2 persons or 24
Lemon cream preparation
Italian meringue preparation
Crumble preparation
250 ml
Lemon juice
100 g
Sugar
110 g
Butter
125 g
White chocolate
1
leave(s)
1/2
Gelatin
160 g
Egg(s)
120 ml
Egg white(s)
240 g
Sugar
50
g
Butter
50
g
Sugar
50
g
Flour
50
g
Almond powder
Preparation(s)
Preparation step(s) :
45 min
Rest time :
60 min
Preheat your oven à 375 F°
1. General preparation
Rehydrate the gelatin in ice water for 2 to 3 minutes. In a bowl, beat eggs. Temper the butter for the lemon cream.
2. Preparing the lemon cream
In a pot, bring lemon juice and sugar to a boil. In a bowl beat eggs until fluffy and incorporate 1/3 of the hot liquid to temper the eggs. Return this mixture to the
pot with remaining lemon juice. Bring to a boil and let cook for 1 minute, stirring constantly. Add white chocolate and butter and mix well. Set aside to cool.
3. Preparing the crumble
For the crumble, combine all dry ingredients in a kitchen-aid mixer. Allow to mix and begin introducing cold butter morsels. Stop mixing when it starts forming little
crumbled pieces of dough. Pour out mixture onto a baking tray and bake for 12-15 minutes in the oven. Let cool.
4. Preparing the meringue
In a bowl mix together egg whites and sugar. Using a whisk, bring up the egg whites to 40 ° C on a double boiler, or slightly warmer than body temperature or
until all the sugar is melted. Off the heat, using an electric mixer, beat the egg whites until stiff and cooled down.
5. To serve
To assemble serve a small amount of lemon cream using a piping bag at the bottom of glass jar. Sprinkle with a little crumble, then pipe on a small amount of
meringue caramelize the top using a blow torch.
Chef's tip
In order to have a stronger flavor, do not hesitate to add the zest of lemon in the cream. In addition, we also suggest using Meyers lemons because
of their unique taste.
© Copyright Ateliers & Saveurs.
Fresh salmon and mix vegetables, cook instantly with a saffron cream
Mix vegetables cooked in butter, topped with a piece of raw salmon, cooked with a hot saffron cream.
Ingredients
Recipe for 2 persons or 24 Tapas
For the verrine
360 g
Salmon fillet skin-off
1
unit(s)
Zucchini(s)
1
unit(s)
Carrot(s)
1
unit(s)
Leek(s)
150 ml
White wine
200 ml
Cream 35%
5
ml
Saffron
2
unit(s)
Shallot(s)
6
sprig(s)
Chives
50
g
Butter
• Salt and pepper
• Butter
Preparation(s)
Preparation step(s) :
45 min
1. For the preparations
Peel the carrots and cut it in 5 centimetres pieces, cut the zucchini in 5 centimetres pieces remove the 4 sides and leave the centre on the side. Cut the leeks in
half on the long way and wash it. Cut it in 5 centimetres pieces. Cut all the vegetables into cubes. Cut the salmon in pieces of 2 cm on 2 cm. Chop finely the
shallots and the chive.
2. For the vegetables
In a big hot pan with the butter, cook the vegetables until it gets soft. Season it.
3. For the salmon
In a sauce pan, sweat the shallots, deglaze with the white wine, add the saffron and reduce it to 3/4. Add the cream and let it cook on medium heat for 4 to 6
minutes.
4. For the platting
In 24 verrines, put a table spoon of vegetables, put the salmon on the top and pour the saffron cream on the top. Garnish with chive.
© Copyright Ateliers & Saveurs.
Mojito tsé là
A mojito with ginger and vanilla flavours...
Ingredients
Recipe for 1 person or 1 cocktail
6
leave(s)
4
2
Mint
Ginger
tsp
1/2
Brown sugar
Lemon juice
1/2
Galliano liquor
1
oz
Mango juice
1
oz
Bacardi White Rum
1
oz
Ginger ale
• Ice
Preparation(s)
In a mason jar, muddle the ginger peaces and the herbs with the lemon juice and the brown sugar. Add the ice and pour the Rum and the rose water out. Shake it well
for 8 to 10 seconds and fill it up with the ginger ale, stir it well.
Cocktails glasses
Mason
jar
Preparation step
Muddler
Shaker
L'astuce du chef
Add a mint head on the top of your cocktail...
© Copyright Ateliers & Saveurs.
Poire Belle Hélène in a cup
Poached pear with vanilla ice cream, choclate topping and almonds
Ingredients
Recipe for 1 person or 12 Tapas
For the poached pears
1
For the chocolate topping
Decoration
unit(s)
pear
500 ml
Water
250 g
Sugar
100 g
Dark chocolate
200 ml
Cream 35%
25
Sliced almond(s)
g
Preparation(s)
Preparation step(s) :
30 min
1. General preparation
Peel and cut the pear in half, empty out the seeds using a melon baller. Cut each half into 6 pieces.
2. For the poached pears
Mix the water and the sugar together and boil to obtain the syrup. Deep the cut pears into the syrup and cook it gently between 8 and 12 minutes according to the
maturity of pears. Once cooked, reserve the pears in the refrigerator still in the syrup.
3. For the chocolate topping
Bring the cream to a quick boil and pour it on the chocolate. Stear until the chocolate is completely melted.
4. For the almonds
Roast the almonds for 2 minutres in the oven to make them golden.
5. To serve
Put a little scoup of vanilla ice cream made with a melon baller in a cup. Place a piece of poached pear on it and coat with the chocolate topping. Decorate with
almonds.
Chef's tip
This reciepe is made for 12 tapas, for 4 persons you should double the quantitys. This dish was created by Auguste Escoffier in 1864 and named after
Offenbach's operetta La Belle Hélène.
© Copyright Ateliers & Saveurs.
Puff pastry tarts topped with caramelized onions, fresh thyme pancetta
and kenogami cheese
Small bites of pastry served hot and topped with caramelized onions with fresh thyme, pancetta and diced small piece of melted
Brie cheese.
Ingredients
Recipe for 1 person or 12 tapas
For the mini-tarts
1/4 leave(s)
Puff pastry
1
unit(s)
Onion(s)
1
sprig(s)
Thyme
60
g
Pancetta
40
g
Brie cheese
• Olive oil
• Salt and pepper
Preparation(s)
Preparation step(s) :
30 min
Preheat your oven à 400 F°
1. General preparation
Cut small rounds of puff pastry using a cookie cutter. Cut the red onion and dice the pancetta. Take off the thyme leaves from the stems. Cut cheese into 12 small
pieces.
2. Mini-tarts puff pastry preparation
Place the puff pastry rounds on a baking sheet lined with parchment paper. Cover with another sheet of parchment paper and finally a second baking sheet to
prevent the dough from rising too much. Bake them in the oven for 15-20 minutes until nicely browned.
3. Caramelized onion preparation
In a saucepan, cook the diced onion and pancetta for about 10 to 20 minutes over medium heat. Add the thyme leaves. Let reduce until all the liquid has
evaporated. Season with salt and pepper.
4. To serve
Place a spoonful of caramelized onions and a slice of cheese on each pastry rounds. Bake for about 1 minute to melt cheese and serve immediately!
Chef's tip
You could replace the Brie cheese by any soft cheese with washed rind such as Münster or Pont-l'évêque.
© Copyright Ateliers & Saveurs.
Quail eggs in Cocotte, mushrooms persillade with smoked bacon, Maille
white wine mustard, extra old cheddar
An unknow reciepe, wich is pretty nice for a 5 to 7, between friends.
Ingredients
Recipe for 2 persons or 24 Tapas
For the cocotte
24
unit(s)
Quail egg(s)
120 g
Old cheddar
400 g
Button mushroom(s)
2
unit(s)
Garlic
4
sprig(s)
Thyme
4
sprig(s)
Parsley
120 g
Smoked bacon
60
Maille white wine mustard
ml
• Vegetable oil
• Salt and pepper
Preparation(s)
Preparation step(s) :
30 min
1. For the preparations
Chop the garlic and the tyme. Brush and mince the mushrooms, chop the parsley finelly. Shred the cheddar and dice the bacon in small cubes. Bring some water to
boil for the bain marie.
2. For the cocotte
In a dry hot pan, sear the bacon for 3 minutes, add the garlic and the tyme, add the mushrooms and cook it for 4 to 6 minutes, remove from the stove and put the
parsley with the Maille white wine mustard. In 24 small ramequins, put some mushrooms mix at the bottom, top it with the cheddar and finsh breaking the eggs on
the top. Put the ramequins on a deep baking tray, add the water until half way of the ramequin and cook it in the oven for 3 to 4 minutes, the eggs should be
cooked but the yolk still liquid. Put it on a service tray, and finish with a pinch of sea salt and fresh black ground pepper.
Chef's tip
The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.
© Copyright Ateliers & Saveurs.