The Christmas meal, when you love to cook, is the opportunity to prepare dishes that are out of the ordinary, with ingredients of choice. Here is a Christmas menu to impress your guests (and taste buds).
Do you like spending time in the kitchen and making breathtaking dishes? That's good because Christmas is approaching and you will be able to indulge in your leisure, while cheering your table. This year, for Christmas, you want to go out of style and offer your guests dishes worthy of a three star. And you are quite right, because chic gastronomy is within reach: take example from this menu to concoct a classy and amazing Christmas menu. At Christmas, come out the big game, show off with chic Christmas recipes, which throw in: langoustines, guinea fowl, Norwegian omelette … Make the Christmas meal an unforgettable memory.
As a starter, langoustines with tarragon and lemon butter
As a chic starter, for this festive meal, the langoustines delicately pamper your taste buds. The must to make the most of the finesse of their taste? A little fresh butter and some herbs … to lick your fingers!
For 2 pers.
– 12 langoustines
– 1 tablespoon of olive oil
– 1 bunch of tarragon
– 7 cl of white wine
– 1 lime
– 35 g of butter
– salt and pepper
Read the rest of the recipe
Other festive recipes with langoustines :
– Pan-fried scampi flambéed with whiskey
– Langoustines with basil in brick sheets
– Langoustines with citrus butter
Quick and delicious: duck breasts with blueberry sauce with cranberries
The duck is more unanimous than the game that is served traditional and which has a rather particular taste.
By betting on delicately cooked duck breasts, we can't go wrong! A dish that can be made even more chic by adding a thin slice of semi-cooked foie gras, Rossini style.
To accompany a compote of red cabbage cooked with chestnuts and apples.
Reserve a few cranberries for a nice plate.
Preparation : 10 minutes
Cooking : 20 minutes
In addition to this, you need to know more about it.Ingredients for 4 persons
- 2 generous duck breasts
- 300 g of blueberries and cranberries
- 50 g sugar
- 2 teaspoons of coarse salt
- 1 teaspoon of freshly cracked quality black pepper
- a few sprigs of thyme
The rest of this recipe for duck breasts with blueberries, an easy party dish, here.
Or, to mark the spirits, a capon with champagne
Today in France, if you really want to put the small dishes in the big ones at Christmas, the essential poultry to prepare is the capon. A fine and delicate flesh, a poultry which can delight a large table of diners and which, generally, one does not taste once a year.
With this champagne dish, you can of course serve brut champagne so as not to be mistaken and accompany it with a delicious gratin dauphinois (to truffle if you have the means).
Serve on a plate so you can prepare your dish like a chef!
Preparation : 15 minutes
Cooking : 1 h 15 minutes
Ingredients for 6 pers.
- 1 capon of at least 1.5 kg
- 5g butter
- 1 tsp of flour
- 3 dl of champagne
- salt, freshly ground pepper
Follow the rest of the champagne capon recipe here.
A rolled log, chocolate and hazelnut ganache: like a chef!
At dessert time, we would like to reach the climax of this Christmas meal. Tradition requires, we want a nice log, not a simple rolled cake but a dessert worthy of a chef.
The pastry chef of the Prince of Wales, famous Parisian palace, helps you by entrusting you with his rather simple recipe of rolled bpuche with a delicious chocolate ganache and a hazelnut filling.
It's a safe bet that you will only receive compliments for this pretty, refined log.
- Ingredients for 6 pers.
- 400 g of creamy chocolate ganache (recipe ici)
- 110 g flour
- 80 g sugar
- 4 eggs
- 50 g chopped hazelnuts
- 15 g of whole hazelnuts
- Grated chocolate (with a knife to make pretty shavings, video here)
- 10g cocoa powder
The preparation of your log:
1. Line a baking sheet with parchment paper. Preheat the oven to 175 ° C (th.7).
2. In a large bowl, mix the cocoa powder with the flour well.
3. In a large bowl over a double boiler, without the bowl touching the water, just in contact with the steam so as not to cook, beat the eggs with the sugar with an electric whisk until that the mixture reaches around 40 ° C, that is, it should feel lukewarm to the touch. The result triples in volume and whitens.
Then remove the bowl and gradually incorporate the flour / cocoa mix into your egg + sugar mixture using a spatula. Mix gently so as not to drop the preparation by operating movements from the center to the outside.
4. Gently pour the preparation obtained on your baking sheet covered with baking paper, then spread evenly with a spatula or the back of a large spoon. Bake for 10 minutes maximum (watch that it does not dry out, controlling the edge of your cookie with the tip of a knife.
5. When out of the oven, gently turn your cookie over onto another sheet of baking paper on a wire rack so that it does not dry out.
6. Prepare your chocolate ganache (see our video ganache recipe here) then spread a large part of it on the biscuit, with a nozzle or not, leaving a good 3 cm around the edges. Sprinkle the ganache with chopped hazelnuts. Keep the rest of the ganache for finishing. Roll up your cookie, folding the edge over the ganache and using parchment paper. Tighten your wrap tightly, then slip it into a log mold or into a plastic bottle that you cut in half and place everything in the fridge for 2 hours. Unmould the log on a plate then cover it with whipped ganache. Finally, decorate your log with small pieces of hazelnuts and grated chocolate.
Other frozen dessert recipes :
– Chestnut ice cream log
– Iced fruit log
– Chocolate iced cake
and What wine with dessert?
Find more easy recipes from pastry chef Nicolas Paciello in this book, available on Amazon here. Price: 22 €