Recipes

VINAIGRETTE

200 ml Beaupré Original
100 ml Cider vinegar
100 ml Canola oil
25 ml Maple syrup
1 tbsp wholegrain mustard
1 tbsp mayonnaise
Salt and Pepper

Put all ingredients in a bowl and emulsify with hand mixer.

SALAD

1 lbs mix spring lettuce
1 Granny Smith Apple cuts in julienne strips
1 Chicory cuts in julienne strips
100 g Shredded Aged Cheddar
50 g Dried Cranberries
50 g Crouton Bread
25 g Sunflower Seeds

In a large bowl, combine all ingredients and pour the dressing. To avoid damaging the lettuce, mix carefully. Serve as soon.

You can replace the lettuce with rocket.

Beaupré JELLY

2 gelatin sheets
200 ml Beaupré Original

1. Soak the gelatin in a small bowl of water and remove once softened.
2. Pour half of Beaupré Original in a saucepan. Remove from the stove just before boiling.
3. Add the gelatin and stir well, add the remaining cider, poor into a container and refrigerate. Once the gelatin is well taken, coarsely chopped.

TARTARE

400 g salmon cut into small cubes
80 g Beaupré Jelly
1/4 finely chopped red onion
1/4 green apple diced
1 tbsp capers
1 tbsp mayonnaise
1 lemon (juice and zest)
1 tbsp chives and dill, finely chopped
Q.S. Sriracha
Salt and Pepper

In a chilled bowl, gently mix all ingredients and seasoned with Sriracha and salt and pepper, place in a pastry cutter and garnish with young sprouts and croutons.

INGREDIENTS

3 large scallops per person
20 ml olive oil
1 green onion finely chopped
2 garlic cloves finely chopped
100 ml Original Beaupré
50 ml 35 % cream
50 g butter
1 tbsp thinly sliced chives
Salt and Pepper

PREPARATION

1. In a skillet over high heat, sear the scallops and cook in unilateral half cooking, remove and set aside in a 250◦F oven to finish cooking slowly.
2. In a pan, drop the garlic and green onion without staining them. Deglaze with Beaupré and reduce by half, add the cream.
3. Once boiling, add the butter slowly, whisking all vigorously, finish with chives.
4. Coat the scallops and serve with celery mousseline and roasted fennels.

This dish may well accompany all kinds of seafood.

INGREDIENTS

6 chicken breasts cut into large cubes
200 g cipolini onion
2 fennels cut into quarters
200 g coffee mushroom in quarters
2 garlic cloves chopped
473 ml Beaupré Original
500 ml Chicken broth
100 ml 35 % cream
2 tbsp Wholegrain mustard
Salt and Pepper

PREPARATION

1. In a pan, grasp the chicken in oil on a small amount at a time and season all the pieces. Set aside the chicken.
2. In the same pan, put a spoonful of butter and stir in onions, fennels, mushrooms and garlic and cook for 6 minutes. Deglaze with Beaupré Original and reduce by half, add the chicken, the wholegrain mustard and chicken broth.
3. Cook covered for 1 hour at 325◦F.
4. Remove all trim from the pan and put it on the heat, add the cream and cook until a smooth consistency.
5. Replace the trims and adjust the seasoning.
6. Serve with boiled potatos or egg pasta.

You can replace the chicken with pork or veal.

INGREDIENTS

1 can of Beaupré half-reduced
250 ml 35 % cream
5 egg yolk
25 ml maple syrup
100 g sugar
5 drops of vanilla extract

PREPARATION

1. Put the contents of a Beaupré can in a saucepan and reduce by half. Add the cream, maple syrup and vanilla and boiled.
2. Whisk the egg yolks and sugar, pour the liquid over the mixture, mix well and cool.
3. Pour the mixture into four ramekins and bake in a water bath at 300◦F for 1 jour, cool.
4. When serve, sprinkle with sugar and burn with a gas torch, garnish with small fruits.