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Recipes - Marquis de Villard |
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ORANGE FONDANT CAKE |
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Ingredients:
150 g ground almonds
125 g icing sugar
3 level tbsp corn flour
3 eggs
2 cl pouring cream
2 dl freshly squeezed orange juice (about 2 oranges)
2 tbsp Marquis de Villard Brandy
1 tbsp Grand Marnier
butter for greasing the cake tin |
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Preparation:
Turn on the oven.
Gradually whisk together the finely chopped almonds,
icing sugar, corn flour, eggs, cream, orange juice, Brandy and
Grand Marnier thoroughly until you obtain a uniform mixture.
Grease the cake tin thoroughly and add the mixture to it.
Place the cake tin in the oven and bake for about 30 minutes,
checking occasionally.
When the fondant cake is
ready, remove it from the
oven and cool before
taking it out and placing
it on a warm or cold
serving plate. |
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SAINT-JACQUES SCALLOPS
WITH ORANGE |
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Ingredients:
3 spring onions
1/2 dl freshly squeezed orange juice
15 cl pouring cream
1 tbsp Marquis de Villard Brandy
1 tbsp Grand Marnier
400 to 500 g Saint-Jacques scallops
(without roe if possible)
50 g butter
butter, fine salt, ground pepper
(optional: a few sprigs of chives) |
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Preparation:
Peel and chop the spring onions.
Melt the butter in a saucepan and gently sweat the spring
onions until soft.
When the spring onions are soft, add the orange juice and
allow to reduce slightly for 1 min over a high heat.
Add the cream and reduce for around 1 min.
Add the Brandy and the Grand Marnier, season with salt and
pepper and leave on a very low heat or remove and cover with
a lid.
Meanwhile, sear the scallops dry or in a little heated butter in
a non-stick frying pan, turning them until each side is golden
and seasoning with salt (quick procedure of 1 to 2 mins,
the Saint-Jacques scallops should be slightly translucent in
the middle).
Increase the heat a little for the sauce and beat in the butter in
small quantities.
Arrange the Saint-Jacques scallops on to plates, drizzle the
sauce around the scallops and serve immediately with green
beans or endives sauteed in butter (garnish with a few
chopped chives). |
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NAGE OF LANGOUSTINE |
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Ingredients:
1 to 1.5 kg langoustines
3 spring onions
1 carrot
1 small piece of celery (50 g)
1 white part of leek
3 to 4 sprigs of thyme
1 laurel leaf
1/3 litre dry white wine
1 dl Marquis de Villard Brandy
10 cl pouring cream
60 g butter
(optional: 1 tablespoon of Cognac)
a few sprigs of chopped chives
fine salt, ground pepper. |
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Preparation:
Shell the langoustines and remove the tails.
Place the heads and shells in to a saucepan.
Peel and cut the spring onions finely, slice the carrot thinly
into coins and dice the celery.
Wash the white of the leek and cut in to small sections.
Add the spring onions, carrot, celery, leek, thyme, laurel, white
wine and Brandy to the saucepan and fill with water to cover.
Bring to boil, then season with salt and pepper, reduce the
heat, cover with a lid and leave to simmer for a further 15 to
20 minutes after boiling.
Sieve everything through a strainer, saving as much of the
stock as possible, then place it in to a saucepan over a medium
heat to reduce by at least one third.
Poach the langoustines in this stock (a fairly quick procedure
that should leave the langoustine meat slightly translucent on
the inside).
Drain them off and keep warm, then add the cream to the
saucepan, mix together well, reduce to a broth then add the
butter in small quantities, beating in thoroughly. Adjust the
seasoning if necessary (optional: add a tablespoon of Cognac).
Arrange the langoustines on to plates, cover with the nage,
garnish with chopped chives and serve immediately. |
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HONEY DUCK BREASTS |
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Ingredients:
3 shallots
2 apples
1 orange
2 duck breasts (350 g (0.77 lb.) per piece)
1 dl (3.38 oz.) Marquis de Villard Brandy
2 tbsp liquid honey
butter, table salt
ground pepper
50 g (0.11 lb.) butter |
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Preparation:
Peel and mince the shallots.
Peel the apples and cut them in thin slices.
Squeeze the orange to obtain the juice.
Make an incision on opposite sides of the breasts.
Heat an ungreased frying pan and cook the duck breasts skin
down for 5 minutes, turn and cook for another 4 to 5 minutes,
adding salt and pepper.
Meanwhile, cook the apples in a different pan greased with a
small piece of butter.
Keep the duck breasts and the apples over the heat.
Discard the cooking fat of the breasts and stir in the shallots
and a bit of Brandy.
Heat through, mix, and add the remaining Brandy, the
orange juice and the honey. Reduce for a few minutes.
Remove from heat and add the 50 g (0.11 lb.) of butter in
small dashes, brushing lightly.
Cut the breasts in slices and place them on a dish, alternating
with the apples.
Coat with the sauce and serve immediately (may be
accompanied with sauteed potatoes). |
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TOURNEDOS STEAK
IN A CREAM SAUCE |
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Ingredients:
4 1-1/4” thick beef tournedos (steaks), trimmed
1 small carton of fresh cream
2 tbsp butter
pinch salt and pepper
50 mL Marquis de Villard Brandy |
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Preparation:
Tie the steaks with string to maintain the round shape
during cooking.
Melt the butter in a skillet, and when browned add the steaks.
Cook the steaks on high 1 minute per side, then lower the
heat and cook for 7-8 minutes for rare, and 10 minutes
for medium.
Remove the steaks (without the juices) from the skillet and
place them in a warm serving dish and remove the string.
Stir the cream into the cooking juices that remained in the
skillet. Add a pinch of salt and pepper and mix well. Cook
over medium heat until the sauce has thickened. Pour the
sauce over the steaks, and sprinkle with Brandy.
Leave the steaks to soak for half an hour, turning occasionally.
Arrange steaks on plates and serve. |
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FILLET MIGNON WITH
SHALLOTS AND BRANDY |
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Ingredients:
2 whl fillet mignon, 6-8 oz. each
1/4 cup Marquis de Villard Brandy
1 tsp unsalted butter
1 tsp vegetable oil
1/2 tsp pepper, freshly ground
2 lrg shallot, minced
1/4 cup beef stock
1/8 tsp salt |
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Preparation:
Sprinkle steaks with 1 tablespoon Brandy and let stand at
room temperature for 45 minutes.
In heavy medium skillet, melt 1/2 tablespoon butter and 1/2
tablespoon oil. Rub the steak on both sides with the pepper.
When skillet is very hot, add the steaks and cook over high
heat until crust forms on the bottom (about 2 minutes)
Turn and cook on the other side and remove to warmed plate
to hold.
Add the remaining butter and oil to the same pan. Add the
shallots and cook over moderately high heat until translucent
(about 3 minutes).
Add the remaining 3 tablespoons of Brandy to the skillet.
Ignite with a match and let burn out on it's own. Add beef
stock and reduce to 1/4 cup.
Stir in and accumulated juices from the steak.
Place steaks on serving plates and ladle pan sauce over the top
and serve. |
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SHRIMP PASTA WITH BRANDY |
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Ingredients:
2 1/2 cup white wine
3 tbsp garlic minced
1/4 cup fresh parsley minced
2 tbsp Marquis de Villard Brandy
1 tbsp butter unsalted
3/4 lb shrimp peeled and uncooked
3/4 lb scallops cleaned
8 oz angel hair pasta
1/4 cup grated fresh Parmesan cheese |
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Preparation:
In a large saute pan combine the wine, garlic and herbs. Bring
to a simmer. Add the Brandy and butter and continue to
simmer until the sauce is reduced by half.
Add the shrimp (and scallops) to the sauce. Stir well and cook
for 2 - 4 minutes, or until the shrimp are cooked through.
Cook the pasta according to package directions.
Arrange shrimp and scallops over pasta on each plate and
spoon sauce over each. Sprinkle with Parmesan cheese.
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Marquis de Villard is proudly represented by PMA Canada Ltd.
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