Our advice Harmony between dishes and wines Aperitifs & Tapas St Valentine’s Menu 2010
St Valentine’s Menu 2010
| Harmony between dishes and wines - Aperitifs & Tapas |
St Valentine’s Menu 2010
Little dishes to simmer.
With a good wine
For your St Valentine’s evening, venture this divine menu!
- hearts of millefeuille with foie gras – spiced bread
- tagliatelle with scallops
- pear au gratin with almonds
MILLEFEUILLE HEARTS WITH FOIS GRAS.
Preparation time 1 hour
Cooking time 20 minutes
For 2
150 gr. of foie gras (whole)
5 cl. of Sieur Gaillard red wine from the Sauveterre Wine Cooperative
½ spiced bread (pain d’épice)
2 pears
4 onions
40 gr. of butter
15 gr. of sugar
6 cl. of olive oil
5 cl. of wine vinegar
salt, pepper
Lightly fry the chopped onions in a little olive oil ands then add the wine. Cook for 3 minutes.
Prepare the vinaigrette by boiling down the vinegar in a saucepan. Remove from heat and add the remaining olive oil, salt and pepper.
Caramelise the thin slices of pear in a frying pan in the mixture of sugar and butter.
Cut the foie gras into slices the same thickness as the slices of spiced bread. With a pastry cutter in the shape of a heart cut the foie gras and the spiced bread. Alternate, spiced bread- foie gras-spiced bread- foie gras. Serve on a plate and decorate with the pears and onions garnished with the vinaigrette.
We suggest that you accompany this starter with a sweet Bordeaux white wine: The Cuvée Athalésie from the Sauveterre Wine Cooperative.
Tagliatelle with scallops
Preparation time 20 minutes
Cooking time 20 minutes
For 2
200 gr. of tagliatelle
150 gr of scallops
5 cl of Bordeaux White Sauvignon wine 2009 (Cave Sauveterre)
4 courgettes
1 shallot
10 gr. of butter
grated ginger
3 small spoons of olive
Cook the tagliatelle
Lightly fry half the shallot in butter, add the courgettes in small sticks, some grated ginger and cook with a little water for about 10 minutes. Put aside.
Using the same frying pan lightly fry a half shallot with a little olive oil, put in the scallops and moisten with wine.
Mix everything with the tagliatelle.
An ideal wine with this warm dish is the Bordeaux Sauvignon 2009 (Cave Sauveterre).
Pears au gratin with almonds.
Preparation time 15 minutes
Cooking time 25 minutes
For 2
6 pears
8 cl. of Bordeaux white sauvignon wine 2009 (Cave Sauveterre)
½ a lemon
25 gr of butter
25 gr of brown sugar
40 gr of flaked almonds
Peel the pears and place them, cut in halves, in a buttered gratin dish. Pour the lemon juice and mixture of sugar and white wine over the pears. Sprinkle with almonds and place in the oven for 25 minutes.
Serve warm, lukewarm or cold.
The sublime touch: serve with fresh cream or chocolate cream.
And don’t forget a glass of Cremant de Bordeaux (a white sparkling Bordeaux wine) demi-sec (Cave Sauveterre)
MILLEFEUILLE HEARTS WITH FOIS GRAS.
Preparation time 1 hour
Cooking time 20 minutes
For 2
150 gr. of foie gras (whole)
5 cl. of Sieur Gaillard red wine from the Sauveterre Wine Cooperative
½ spiced bread (pain d’épice)
2 pears
4 onions
40 gr. of butter
15 gr. of sugar
6 cl. of olive oil
5 cl. of wine vinegar
salt, pepper
Lightly fry the chopped onions in a little olive oil ands then add the wine. Cook for 3 minutes.
Prepare the vinaigrette by boiling down the vinegar in a saucepan. Remove from heat and add the remaining olive oil, salt and pepper.
Caramelise the thin slices of pear in a frying pan in the mixture of sugar and butter.
Cut the foie gras into slices the same thickness as the slices of spiced bread. With a pastry cutter in the shape of a heart cut the foie gras and the spiced bread. Alternate, spiced bread- foie gras-spiced bread- foie gras. Serve on a plate and decorate with the pears and onions garnished with the vinaigrette.
We suggest that you accompany this starter with a sweet Bordeaux white wine: The Cuvée Athalésie from the Sauveterre Wine Cooperative.
Tagliatelle with scallops
Preparation time 20 minutes
Cooking time 20 minutes
For 2
200 gr. of tagliatelle
150 gr of scallops
5 cl of Bordeaux White Sauvignon wine 2009 (Cave Sauveterre)
4 courgettes
1 shallot
10 gr. of butter
grated ginger
3 small spoons of olive oil
Cook the tagliatelle
Lightly fry half the shallot in butter, add the courgettes in small sticks, some grated ginger and cook with a little water for about 10 minutes. Put aside.
Using the same frying pan lightly fry a half shallot with a little olive oil, put in the scallops and moisten with wine.
Mix everything with the tagliatelle.
An ideal wine with this warm dish is the Bordeaux Sauvignon 2009 (Cave Sauveterre).
Pears au gratin with almonds.
Preparation time 15 minutes
Cooking time 25 minutes
For 2
6 pears
8 cl. of Bordeaux white sauvignon wine 2009 (Cave Sauveterre)
½ a lemon
25 gr of butter
25 gr of brown sugar
40 gr of flaked almonds
Peel the pears and place them, cut in halves, in a buttered gratin dish. Pour the lemon juice and mixture of sugar and white wine over the pears. Sprinkle with almonds and place in the oven for 25 minutes.
Serve warm, lukewarm or cold.
The sublime touch: serve with fresh cream or chocolate cream.
And don’t forget a glass of Cremant de Bordeaux (a white sparkling Bordeaux wine) demi-sec (Cave Sauveterre)