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LAMINATED COMTOIS HAM

LAMINATED COMTOIS HAM. LAMINATED COMTOIS HAM Ingredients for 6 people: frozen puff pastry, 250 g County , 6 slices of ham, 1 egg yolk. Preparation: Cut six rectangles of dough. 2. Cut six large sticks County and wrap them in ham slices and then into rectangles of dough.

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LAMINATED COMTOIS HAM

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  1. LAMINATED COMTOIS HAM

  2. LAMINATED COMTOIS HAM • Ingredients for 6 people: • frozen puff pastry, • 250 g County , • 6 slices of ham, • 1 egg yolk

  3. Preparation: • Cut six rectangles of dough. • 2. Cut six large sticks County and wrap them in ham slices and then into rectangles of dough. • 3. Brush edges of pastry with egg yolk pressing well over for soldering, brown top with the remaining egg yolk. • 4. Bake in hot oven for 20 minutes. • Agreement flat and wine: laminated Comtois and a dish that goes well with most white Jura , but also perfectly with a red wine based Poulsard . By combining the freshness and delicacy of a white with aromas of red berries, the Poulsard is an ideal companion for all hams or sausages, like Beaujolais, for example

  4. DRY CAKE OF BESANCON

  5. Ingredients: 300 gr of flour 60 gr of caster sugar + 60 g granulated sugar 4 eggs 80 gr of butter 2 tbsp. tablespoons of cream 2 tbsp. tablespoons of peanut oil 1 pinch of salt Recipe: In a bowl, pour the flour and add the salt, the sugar the eggs, sour cream and oil. Work with your fingers to get a fairly firm dough. Grease and flour a baking sheet and spread the dough as thinly as possible. Sprinkle the top with butter and sugar. Leather made ​​for 15 to 20 'in the oven preheated to 150 °

  6. PETITS CHOUX

  7. PETITS CHOUX • Ingredients for 6 people: • 1/4 liter of milk • 60 g butter, • 125 g of flour, • 4 eggs, • 70 g County , • 1 tablespoon cream, • salt and pepper

  8. Preparation: • In a saucepan, bring milk, salt, pepper and butter to a boil. • 2. Stir in the flour, stirring with a spoon to dry out the dough does not adhere to the container. • 3. Remove the pan from the heat. Beat in eggs one by one and then the County diced, then the cream. Mix well. • 4. Place the dough into small piles molded spoon on a greased baking sheet, leaving enough spaces. Brush the top with egg and sow a little grated cheese. • 5. Bake 20 to 30 min average. • Agreement dish and wine: These little cabbages are perfect as an appetizer, served with a light Crémant refreshing. The acidity of the wine then awakens the palate before the meal and appetite. By cons, a small glass of Macvin served fresh to offer an appetizer more explosive with sweet wine balancing the saltiness of the cheese.

  9. MORBIFLETTE

  10. Ingredients (6 servings): - 1 sausage morteau - 500 g morbier- 1.5 kg of potatoes - 1 dl dry white wine- 6 onions- Cream Preparation of the recipe: Cook the potatoes to steam. During cooking, cut the raw sausage into slices you make toast in a skillet. Similarly, peel the onions and sauté until they are slightly blond. Cut the potatoes into cubes potatoes and garnish the bottom of an oval dish with half of the potatoes. Add this layer the sausage, onions and a portion of cheese sliced. Place remaining potatoes and cheese. Pour the white wine. Bake in a moderate oven (160 ° C) for about twenty minutes. Remove the dish and top with cream. Put on the grill for about ten minutes.

  11. Pie Goumeau (Franche-Comté)

  12. For 8 people: 500 g bread flour 2 eggs 100 g butter, melted 25 cl of milk 1 net oil 1 packet of yeast 1 teaspoon salt shave 1 tablespoon orange blossom 4 tablespoons of sugar Goumeau for: 2 eggs 25 cl of cream 75 g of powdered sugar few drops of natural vanilla flavor

  13. THE LUNCH

  14. DISHES

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