Idealparty's Blog

la Galette des rois “the King galette “

idealparty — Mon, 02 Jan 2012 16:14:38 +0000

La Galette des rois recipe .

Traditionally, the galette des rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have traveled from afar with gifts for the newborn baby. In practice, people eat thisgalette throughout January and, dare I say, it is a rather unreligious event for most.

A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\

Preparation time: 20 minutes

Baking time: 30 min

2/3 cup sugar
1/2 cup butter, softened
1 cup ground almonds
2 eggs + 1 egg for painting
1 tablespoon rum (optional)
1 pound puff pastry (2 rounds)
1 large dry bean or fève figurine

To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.

In a small bowl, beat the remaining egg.

Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.

Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.

Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.

Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.

Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.

Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.

Makes 8 servings.

Bertrand

www.bertrandmunier.co.uk

The Best British Classic, The Christmas Pudding

idealparty — Thu, 22 Dec 2011 16:26:56 +0000

History and Tradition of Christmas Pudding

Does your Christmas dinner include a Christmas Pudding? If you lived in England, the absence of this delectable dessert from the holiday table would raise a few eyebrows. The pudding is the most special part of the meal, although families alter the way it’s cooked and presented to create their own unique traditions. Originally the Christmas Pudding was referred to as hakin because of its multitude of ingredients.

In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected. Meat was eliminated from the recipe in the 17th century in favor of more sweets, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked and tasted as it does today. The traditional cooking time takes about eight hours, with preparation taking even longer due to extensive marinating. The longer the fruit is marinated in brandy, cider, or both, the better it tastes and this could take weeks!

Ingredients

225g/8oz golden caster sugar
225g/8oz vegetarian suet
340g/12oz sultanas
340g/12oz raisins
225g/8oz currants
110g/4oz candied peel, chopped
110g/4oz plain flour
110g/4oz fresh white breadcrumbs
55g/2oz flaked almonds
1 lemon, zest only
5 eggs, beaten
1 evel tsp ground cinnamon
1 level tsp mixed spice
5g/1 level tsp freshly grated nutmeg
pinch of salt
150ml/5fl oz brandy or rum
Method

1. Lightly grease 4x600ml/1 pint or 2×1.2 litre/2 pint pudding basins.
2. Mix together all the dry ingredients.
3. Stir in the eggs and brandy and mix well.
4. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
5. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
6. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
7. To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.
Bon appetit
Bertrand Munier

www.bertrandmunier.co.uk

The french Christmas cake ” la buche de Noël”

idealparty — Wed, 21 Dec 2011 09:12:37 +0000

Recipe Story
The Bûche de Noël, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble “snow”, and crafting “mushrooms” out of meringue or marzipan as a final garnish. It’s no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone from Bertrand Munier

Ingredients
What You Will Need
1/2 cup cake flour
1/4 cup cornstarch
3 large eggs plus 3 large egg yolks
3/4 cup granulated sugar
Pinch of salt

nstructions
Preparing the Plain or White Génoise

1. Cover the cooled layer with a clean piece of parchment paper, and then
cover the paper with a clean sheet pan
2. Whisk the eggs, yolks and salt in the bowl of an electric mixer. Add
sugar in a stream while whisking
3. Place bowl over a pan of simmering water and gently whisk until the
egg mixture is lukewarm. Whip by machine on high speed until the egg
mixture is cold, light yellow in color and increased in volume. Remove
the bowl from the mixer and sift the cake flour mixture over the egg
mixture, in a few additions, and fold in with a rubber spatula
4. Pour the batter into the prepared pan and smooth the top evenly with
a spatula
5. Bake the layer for 10-12 minutes. Be careful NOT TO OVER BAKE!!
6. Loosen the cake with a sharp knife from the sides of the pan and invert
to a rack; immediately invert again so that the cake layer cools on clean
paper right-side up

For Chocolate Génoise
Substitute 1/3 cup cake flour, 1/3 cup cornstarch, 1/4 cup unsweetened
cocoa powder, and a pinch of baking soda for the dry ingredients used in
the plain génoise. Continue to use 1/4 granulated sugar, 3 large eggs
and 3 large egg yolks, and a pinch of salt.

Preparing the Cake
1. Cover the cooled layer with a clean piece of parchment paper, and then
cover the paper with a clean sheet pan
2. Invert the cake between the pans
3. Lift off the top pan, and peel off the paper stuck to the bottom of the
cake layer
4. Replace the just removed parchment with a clean piece of paper
covering the cake, and place a sheet pan on top of it
5. Invert the pans again; remove the top pan, and parchment paper. The
cake layer now rests on a clean piece of parchment
Assembling the Bûche
1. Spread the filling of your choice (flavored whipped cream, butter
cream, ganache) on the layer with a metal spatula
2. With the long edge of the layer closest to you, roll the layer by picking
up the edge of the paper and easing the layer into a curve
3. Continue to use the paper to roll the layer into a tight cylinder
4. Wrap the paper tightly around the roll, and twist the ends like a piece
of wrapped candy
5. Refrigerate for 2 hours (1 hour in the freezer) so cake can “set”
6. Remove the rolled cake from the refrigerator and unwrap
7. Trim the edges diagonally, cutting one piece to be 2 inches in length
from the end of the log
8. Place the roll on a platter, and position the uncut end of the 2 inch
piece about two thirds along the top side of the roll, making a short
“branch” or “knot”
9. Cover the bûche with butter cream, ganache, or whipped cream
(whipped cream is not the usual choice for the outer covering), making
sure to cover the curve up the protruding branch on top of the log
10. Leave the branch ends unfrosted, or frost one of the two ends. Always
leave the protruding branch end unfrosted

11. “Streak” the butter cream with a fork or decorating comb
12. Dust plate sparingly with confectioners’ sugar to have “snow”
13. Cut diagonal slices to serve
14. ENJOY!
Bertrand Munier

www.bertrandmunier.co.uk

what about cooking your own foie gras for christmas

idealparty — Mon, 05 Dec 2011 20:58:54 +0000

How to devein a lobe foie gras (duck)

Video shows you step by step how to separate the two lobes, remove the veins and clean the foie gras, the process of devening foie gras is really very easy

How to cook a terrine of foie gras

In Gascony, foie gras is often cooked in a porcelain terrine in a water bath, then served in its terrine along with a serving spoon and a small bowl of hot water. Each person dips his spoon in the water to heat it so it will cut neatly through the liver. He then scoops out a portion and smears it on a slab of grilled coarse French bread.

A more elegant presentation is to slice the foie gras, then arrange the slices on a porcelain plate surrounded with chopped aspic and lightly toasted brioche. The foie gras can also be served with a variety of greens, flavored with a vinaigrette made with verjus and walnut oil.

The preparation and resting times for this terrine are 5 to 7 days, so plan accordingly. Begin about 1 week before serving.

Ingredients

2 fresh Artisan duck foie gras, about 1½ pounds each
1 tablespoon fine sea salt
1½ teaspoons finely ground white pepper

Devein the foie gras see video

Put lobes in an earthenware dish and season with salt and pepper, spices and sugar, then gently rub into lobes.
then cover and chill for at least 12 hours, turning from time to time.Arrange in a terrine dish lined with clingfilm (let a little hang over each edge), of roughly 16cm x 11cm x 7cm, with the largest lobe at the bottom.
Cook the terrine in a bain-marie (a bowl over 2cm of boiling water), or in an oven at 180°C (350°F) for 40 minutes.
Once cooked, remove from oven and leave to rest at room temperature for a couple of hours, then keep in fridge.
Serve chilled, with a glass of chilled Monbazillac, Sauternes or Champagne.

Advice :

This is a relatively simple recipe, which depends mainly on the quality of the foie gras that you use, so try to find Grade A wherever possible.

if you wish you can order it on line

menu christmas 2011 PDF

Bertrand

www.bertrandmunier.co.uk

French Caviar from Aquitaine region in France .

idealparty — Thu, 24 Nov 2011 20:59:43 +0000

Ideal party is Proud to Promote the Elbene Caviar for christmas .

Order will start on the 5 december for delivery for any Christmas Party , order on Chef@bertrandmunier.com

New French Caviar Click on link

Bon Appetit

Bertrand

www.bertrandmunier.co.uk

Canapes Parties the most amazing way !!!

idealparty — Sun, 30 Oct 2011 11:48:56 +0000

Ideal party reputation for truly talking point canapés – presented in the most amazing ways, constructed in perfect miniature, and tasting just delicious. We use the best, freshest, seasonal produce, just in tiny portions.

We can create a full meal option based on canapes alone or you can compliment these with some bowl food, in order to give your guests a more substantial alternative to canapes.

Click to view slideshow.

We can take care of all aspects of organizing your cocktail party or if you prefer, we can simply deliver the food freshly prepared to you. Have a look at our canapes box option for more informations.

www.bertrandmunier.co.uk

Beef Bourguignon recipe easy to cook at home !

idealparty — Tue, 06 Sep 2011 08:31:29 +0000

Recipe

Beef Bourguignon recipe. This traditional French recipe for beef stewed in Burgundy is the perfect choice for a cold autumn day. Try our Beef Bourguignon today.

Methode
1.5kg/3lb5oz chuck steak, cut into pieces 5cm/2in
3 c. tablespoons olive oil
1 large carrot, peeled and chopped
1 large onion, peeled and chopped
2 stalks celery, chopped rough
2 bottles of red wine from Burgundy
2 sprigs fresh thyme
1 head garlic, cut in half horizontally
4 bay leaves
50g/2oz unsalted butter
225g/8oz whole piece of smoked bacon or pancetta
450g/1lb shallots, peeled
2 c. of flour
375g/12oz mushrooms Paris
290ml / ½ pint fresh beef stock
5 c. tablespoons brandy
chopped fresh parsley

Method
1. Heat 1 tablespoon tablespoons oil in large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add wine, thyme, garlic and 2 bay leaves. Bring to a boil and simmer for 15 minutes. Cool.
2. Place the beef in a large bowl and pour over the wine marinade. Cover and refrigerate overnight. This is known as a marinade cook.
3. Preheat oven to 150C/300F/Gas2. Drain the beef from the marinade in a colander over a glass bowl. Reserve the marinade and reserve.
4. Heat 25g/1oz butter and 1 c. tablespoons oil in large skillet. Add bacon and cook until golden brown. Add the shallots and transfer to a large baking dish.
5. In Heat 1 tablespoon oil in a large frying pan. Dry the beef cubes from the marinade mixture with paper towels. Add half of beef to skillet and cook until brown on all sides. Remove the beef and transfer to casserole with bacon, shallots and vegetables. Repeat with remaining beef and add to casserole.
6. Stir in 2-3 large spoonfuls of the mixture marinade to deglaze or remove any sediment in the pan. Pour into the casserole.
7. Stir in flour, mix remaining marinade and beef broth to the pot.
8. Bring to a boil, cover and place in oven for 3-3 hours or until beef is very tender.
9. Halfway through cooking, heat the remaining oil and butter in large skillet and cook the mushrooms until browned. Add brandy and cook for few minutes.
10. Add mushrooms to the pan, stir and return to oven cooking time remaining.
11. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli.

Bon appetit

Bertrand

www.bertrandmunier.co.uk

Saveur The Provence, The french Pissaladiere

idealparty — Sun, 17 Jul 2011 20:03:03 +0000

What about the Pissaladiere

The pissaladière is a culinary specialty of the region of Nice. Sometimes considered a variant of the pizza, pissaladière is certainly made with the Bead dough, but doesn’t have any tomato . The pissalat is a paste made from salted sardines and anchovies, which is essential in making the pissaladière.
To decorate the pissaladière a few anchovy fillets and small black olives.

Ingredients for 6:

A bread dough (300g) or Puff Pastry
1 kg of sweet onions (white)
olive oil
thyme, rosemary
2 c.café of pissalat (paste salted sardines and anchovies)
6 anchovy fillets with salt
6 small black olives

Peel and shop the onions. In a Pan, sauté the onions in olive oil. Add herbs and a glass of water, then cover to let it ste wan hour over very low heat until onions are soft but not browned.

Remove from heat, remove the herbs and stir in onion confit pissalat.

Pissalat to replace, reduce some mashed anchovies after being rinsed withwater.

Spread batter into a greased pie dish. Spread the onions in a thick layer over the dough and return the edges of the pastry over the onions. Garnish with anchovies and black olives.

Bake in a moderate oven 190 to 200 degrees, about 30 minutes until the pastry is blonde and onions top lightly browned.

Serve warm .

Bon appetit

Bertrand

www.bertrandmunier.co.uk

Pea Soupe a la Francaise served Hot or Cold

idealparty — Thu, 26 May 2011 16:47:26 +0000

This is on of the best Pea soup recipe for Spring and Summer !

Ingredients

600 g shelled peas
4 spring onions
6 lettuce leaves or a big heart
1 tsp tablespoon olive oil
1 liter of water
4 c. tablespoons heavy cream
Salt and pepper

Shell the peas, peel and chop onions, wash the lettuce leaves.

Heat the oil in a skillet on medium heat, add onions and let them meltwithout browning, then add the lettuce and peas, pour water, add salt, bring to a simmer and simmer for 20 to 25 min.

When the peas are cooked, blend the soup in a blender or hand blenderuntil smooth.

Put on low heat, add pepper and heavy cream, stirring, remove from heat tothe first stirrings.

Serve hot or cold .

Bon Appetit

Bertrand

www.bertrandmunier.co.uk

French Classic souffle au fromage, easy recipe !

idealparty — Tue, 24 May 2011 19:38:51 +0000

Souffle au fromage

Cheese souffle recipe

Ingredients

50g of butter

50g of plain flour

250 ml of milk

2 tablespoons of cream

4 egg yolks

150g grated Gruyere cheese

salt and pepper

grated nutmeg

5 egg whites

Melt the butter in a large saucepan and stir in the flour.

Cook for 1 to 2 minutes over a low heat.

Gradually add the milk, stirring well until the sauce is smooth and thick.

Cook gently for 10 mins stirring constantly, then remove from the heat and stir in the cream.

Then add the egg yolks a little at a time, add the cheese, salt and pepper plus the nutmeg to taste.

Beat well until the cheese melts and is really smooth.

Whisk the egg whites until stiff, fold them gently into the cheese sauce mixture.

Transfer the mixture to a well buttered 1.2 litre souffle dish.

Bake in a preheated oven at 180c or 350f, gas 4 for 15 mins.

Increase the temperature to 200c or 400f gas 6 and cook for another 15 mins until souffle is golden and well risen.

a bientot

Bertrand