Cut the meat into bite-sized pieces. Sprinkle the meat with the salt and pepper. Heat the butter in a casserole, and add the sage, juniper berries, mint, cinnamon and nutmeg. Cook, stirring constantly, for 3 minutes. Add the meat and brown on all sides. Lower the heat and add the wine. Simmer, covered, until the […]

FILLING 1 75 g Almonds; ground 75 g Hazelnuts; ground 1 Egg Cinnamon; ground 50 g Sugar 100 g Apples; grated FILLING 2 800 g Apples; peeled and halved 100 g Raspberry jam (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; […]

In a saucepan heat the butter and saute the onion. Stir in the rice and the blueberries, saute briefly. Moisten with wine, cook until absorbed; moisten with bouillon and cook until tender. Stir continuously, if necessary add some bouillon. Season with salt and pepper. In a skillet heat the oil, saute mushrooms, garlic and thyme. […]

PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix. Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat and add the potatoes. Cook without stirring for about 10 minutes. Gently press down on the potatoes to compact them. Flip the pancake and cook until […]

Grate or shred the cheese. Cut the bread into cubes. Peel the garlic, halve, rub the inside of a cast iron fondue dish (caquelon) with the garlic. Pour the wine into the dish, place the dish on the hot stove (not too hot !), add the cheese and stir CONTINUOUSLY until it has melted. Blend […]

-FILLING – 450 g Sugar 3 dl Fresh cream 30 g Honey 450 g Shelled walnuts; halved (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 […]

–BUTTER CREAM– 150 g Unsalted butter 120 g Icing sugar 50 g Hazelnuts, roasted and — coarsely ground SPONGE 150 g Butter 150 g Sugar 3 Eggs, separated 100 g Flour 20 g Cornflour 50 g Hazelnuts, roasted and — ground FOR A 22 CM DIAMETER TIN BASE TOPPING: Beat the egg whites and sugar […]

SAUCE 2 tb Honey 1 tb Butter Lemon juice –RICE PUDDING– 2 dl Milk (7/8 cup) 50 g Unpolished rice (1.75 oz) 1 1/2 tb Butter 1 tb Kefir (or yogurt) 2 tb Whipped cream Granulated sugar Walnuts, freshly roasted -GARNISH – Angelica, finely chopped — (or other fruits — confits) Brischtner nytlae (Dried pears […]

The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz; 24 cm = 9 1/2 in Line a 24 cm wide flan ring with the pastry and prick well with a fork. Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base. Mix the pear slices, […]