To start Christmas: Christmas beer and its appetizer spoons
A Christmas menu begins with an aperitif of Christmas ! Before you sit down to the table, relax and find your whole family around an original aperitif: Christmas and his appetizer spoons. A recipe proposed by La Bière de Christmas and The Brewers of France.
Recipe for 4 people
Preparation time: 40 min
Cooking time: 40 min
To accompany the beer of Christmas, here are 4 recipes of aperitif spoons:
1. Appetizer spoon: Pumpkin puree and black pudding dice
Ingredients:
500 g of pumpkin
1 clove of garlic
25 g of butter
2 bay leaves
150 g of black pudding
Salt and freshly ground pepper
Preparation: Peel and cut the pumpkin into pieces. Divide for 20 minutes in a large pot of boiling salted water, with bay leaf and garlic clove. Drain thoroughly and puree with a fork, add 20 g of butter. Season with pepper and keep warm. Cut the pudding into small cubes. Broil for 1 minute over high heat in a non-stick frying pan with 5 g butter, salt and pepper. Put the pumpkin puree in each spoon, add a few dices of pudding.
2. Appetizer spoon: Haddock, spinach sprouts and cumin gouda
Ingredients:
100 g smoked haddock
30 g of spinach shoots
120 g of cumin gouda
Ground pepper
Preparation: Slice the haddock in very thin slices. Chop the spinach shoots and cut the gouda into small cubes. Place a few spinach shoots in each spoon, add the haddock slices and the gouda dice. To pepper with the mill. Store in a cool place and serve at room temperature.
3. Appetizer spoon: Foie grascrushed beggars and ginger apple chutney
Ingredients:
150 g of foie gras
3 apples
15 g of ginger
100 g of sugar
10 cl of cider vinegar
50 g of beggars (walnuts, hazelnuts, almonds)
Preparation: Peel and cut apples into pieces. Remove the skin and thinly slice the ginger. Pour the vinegar, 15 cl of water in a saucepan with the sugar and the ginger, cook 5 min to obtain a syrup. Add the apples and continue cooking for 15 min until covered with syrup. Let cool. Crush the beggars with a knife. Cut the foie gras in chips. Place the chutney at the bottom of each spoon, add a chip of foie gras and some crushed beggars. Serve immediately.
4. Appetizer spoon: Endive trays with mackerel mousse.
Ingredients:
2 endives
2 boxes of mackerel with white wine
1 shallot
75 g softened butter
1 teaspoon old-fashioned mustard
Preparation: Wash the endives and recover 16 small, well-hollowed leaves. Finely chop the shallot. Crush the mackerel fillets and the soft butter with a fork. Stir in shallot, mustard and 5cl juice from the boxes. Fill the trays with this preparation and serve fresh.
Recipe for 4 people
Preparation time: 40 min
Cooking time: 40 min
To accompany the beer of Christmas, here are 4 recipes of aperitif spoons:
1. Appetizer spoon: Pumpkin puree and black pudding dice
Ingredients:
500 g of pumpkin
1 clove of garlic
25 g of butter
2 bay leaves
150 g of black pudding
Salt and freshly ground pepper
Preparation: Peel and cut the pumpkin into pieces. Divide for 20 minutes in a large pot of boiling salted water, with bay leaf and garlic clove. Drain thoroughly and puree with a fork, add 20 g of butter. Season with pepper and keep warm. Cut the pudding into small cubes. Broil for 1 minute over high heat in a non-stick frying pan with 5 g butter, salt and pepper. Put the pumpkin puree in each spoon, add a few dices of pudding.
2. Appetizer spoon: Haddock, spinach sprouts and cumin gouda
Ingredients:
100 g smoked haddock
30 g of spinach shoots
120 g of cumin gouda
Ground pepper
Preparation: Slice the haddock in very thin slices. Chop the spinach shoots and cut the gouda into small cubes. Place a few spinach shoots in each spoon, add the haddock slices and the gouda dice. To pepper with the mill. Store in a cool place and serve at room temperature.
3. Appetizer spoon: Foie grascrushed beggars and ginger apple chutney
Ingredients:
150 g of foie gras
3 apples
15 g of ginger
100 g of sugar
10 cl of cider vinegar
50 g of beggars (walnuts, hazelnuts, almonds)
Preparation: Peel and cut apples into pieces. Remove the skin and thinly slice the ginger. Pour the vinegar, 15 cl of water in a saucepan with the sugar and the ginger, cook 5 min to obtain a syrup. Add the apples and continue cooking for 15 min until covered with syrup. Let cool. Crush the beggars with a knife. Cut the foie gras in chips. Place the chutney at the bottom of each spoon, add a chip of foie gras and some crushed beggars. Serve immediately.
4. Appetizer spoon: Endive trays with mackerel mousse.
Ingredients:
2 endives
2 boxes of mackerel with white wine
1 shallot
75 g softened butter
1 teaspoon old-fashioned mustard
Preparation: Wash the endives and recover 16 small, well-hollowed leaves. Finely chop the shallot. Crush the mackerel fillets and the soft butter with a fork. Stir in shallot, mustard and 5cl juice from the boxes. Fill the trays with this preparation and serve fresh.
