Gourmet For A Day In Home Winner

By+NA

Congratulations Bridgette Czoch
The Life+Spaces Gourmet For A Day Giveaway Winner
Bridgette was our lucky winner of an elegant meal for four prepared in her home by personal chef and French native, Chef Laurent!

The Menu:

Hors-D’oeuvre:
Mousse de Saumon Fume – Smoked salmon mousse served on small slices of bread with cucumbers, fresh dill and lemon zest.

Entrée:
Gateau d’Olive et Jambon – Baked loaf with ham, green olives, Swiss cheese, port and white wine. Served cold.

Main Course:
Papillotte de Morue – Cod baked in foil and topped with fresh taragon, white wine, lemon juice and butter. Served with green and white asparagus and a homemade lemon hollandaise sauce.

Dessert:
Truffles par Laurent – Two hand rolled chocolate truffles (raspberry & espresso coffee) served on top of fresh raspberry coulis and sprinkled with fresh raspberries.


Recipes:


Olive and Ham Cake
from Clarisse Gaubil

Servings: 10
Preparation time: 15 Minutes

Ingredients:
4 eggs
1 2/3 cup (9 oz) flour
2 1/2 teaspoons baking powder
1/3 cup (2.5 fl. oz) olive oil
2 tablespoons (1 oz) butter
1/2 cup (4 fl. oz) dry white wine
1/4 cup (2 fl. oz) port
1 1/2 cup (6 oz) pitted green olives
2 cups (8 oz) chopped ham
2 cups (5 oz) swiss cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Heat oven to 425 degrees Fahrenheit. In a bowl beat eggs until lemon colored. Stir in flour, baking powder, olive oil, melted butter, wine and port. Chop ham, cube cheese and slice olives. Stir in ham, cheese, olives, salt and pepper. Pour into greased cake pan (11 X 4 inches would be a proper size).

Bake for 50 minutes.
Serve cold. Enjoy!

Truffettes de Paris

Servings: 30
Preparation time: 15 minutes

Ingredients:
5 oz dark chocolate, in break-apart blocks
3 tablespoons of evaporated milk
4 tablespoons of confectioners’ sugar
3.5 oz of butter
2 egg yolks
3 table spoons of Cointreau or Cognac
Pure cocoa powder, (no added sugar), enough to roll truffettes into.

Directions:
Boil water in the bottom of a double boiler. Put the dark chocolate into the top of the double boiler with the evaporated milk. Immerse the top of the double boiler into the boiling water. Don’t let water get into the chocolate! The chocolate will melt within 3 minutes as you stir it. Add the confectioners sugar when the chocolate is completely melted, and stir slowly. When this is all blended, do not wait. Take the top of the double boiler out of the boiling water, and then add the butter, the 2 egg yolks and 3 tablespoons of the liqueur. Stir the chocolate sauce for 5 minutes while it cools, then let the chocolate set for 12 hours in the fridge.

After the chocolate has set for 12 hours, use a teaspoon and your hands to model small balls of the chocolate - a diameter of a little more than half an inch each. Pour cocoa powder in a plate and roll each truffette into the cocoa powder before setting them in a dish. You’re done! Your guests will be asking for the recipe! Just give them our Web address.

Truffettes can be kept for a week in a cool place. Serve chilled is better.








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