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Maple Crémeux Log, with Granny Smith and Pecans Flambéed over Saint James Rum

Smoked salmon and Sambuca-flavoured yogurt salad

Ingredients:

  • 280 gr sliced smoked salmon
  • 12 green asparagus lightly cooked and sliced
  • 1 corn on the cob cooked and granulated
  • 1/4 very ripe mango cut into cubes
  • 1 green onion diced
  • Dash of olive oil
  • Salt
  • Fresh ground black pepper
  • 2 table spoons of Sambuca
  • 3 table spoons of nature yogurt

Method:

  • Sauce: mix yogurt and the Sambuca, season with salt and pepper. Keep refrigerated.
  • Salad: mix the asparagus, corn and mango with green onions. Salt and pepper. Lightly sprinkle with olive oil. Keep refrigerated to allow flavours to develop until garnishing.
  • For the garnishing each entrée: center a portion of smoked salmon on a plate and garnish with salad and yogurt sauce.
  • Decorate each entrée with black sesame seeds, caviar and fine herbes.

Comments :

    • For 4 people

Bon appétit!

St-Alexis-des-Monts trout layered with leek and giant shrimps

Layered trout:

  • 4 trout filets (6 oz each) 
  • 1 leek, finely chopped
  • 1/4 cup white wine
  • Salt and pepper

Cut each trout filet in three sections and layer them alternately with the chopped leek.  Add white wine, salt and pepper.  Cook in foil at 350°F until pink (10 to 15 min.).

Cream sauce :

  • 2 dry shallots, finely chopped
  • 1/4 cup white wine
  • 3 cups 35% cream
  • 3 tsp fresh chive, chopped
  • 100 g lobster meat
  • Salt and pepper

Sautee dry shallots in a pan, deglaze with wine, add cream.  Let reduce until creamy.  Add chopped chives and lobster meat.  Season with salt and pepper.

Seafood:

  • 4 U-10 scallops
  • 4 giant shrimps (8-12)
  • Oil
  • Butter
  • Garlic flower

Quickly cook scallops and shrimps in the oil and butter and add garlic flower.  Keep warm.

Presentation:

Place the trout on a nest of wild rice.  Cover with cream sauce.  Top with scallops and shrimps.  Served with vegetables in season.

Bon appétit!

Goose Filet With Maple-Dry Cranberry Jelly

Ingredients:

  • Goose filet from the ?Jardins de l'Oie? goose farm
  • 2 full tbsp fine herbs, chopped (thyme, basil, dill, rosemary, chive)
  • 1 full tsp steak spice
  • Oil and clarified butter for cooking

Cooking the filets:

  • Mix fine herbs and steak spice together. 
  • Rub mixture on meaty side of filet 
  • Make incisions on fatty side and sear in sauté pan 2 minutes fatty side and 2 minutes meaty side.
  • Preheat oven to 350 °F (180 °C) and cook 10 to 15 minutes or until medium rare. 
  • Keep warm on plate.

Sauce:

  • 2 dry shallots
  • 1½ cup maple jelly
  • 2 tbsp balsamic vinegar
  • ½ cup cranberry juice
  • ½ cup sweet cider
  • ½ cup dry cranberries
  • ½ cup game or veal stock
  • 6 slices goat cheese (for final dressing)

Method:

  • Using the pan again, remove some of the cooking fat from the filet, then add shallots, maple jelly and caramelize well. 
  • Deglaze with  balsamic vinegar and pour cranberry juice and sweet cider. 
  • Add dry cranberries and reduce by one third. 
  • Add stock and reduce again by one third or until nappe consistency is reached.

Dressing:

      • Slice filet thinly and fan in plate. 
      • Top with sauce followed by a slice of goat cheese.
      • Serve with either vegetables or potatoes. 
      • Decorate with twigs of fine herbs and dry cranberries

Comments:

      • For 6 people

Bon appétit!

Roast leg of Québec lamb, oriental-style

Ingredients:

  • 1 leg of lamb (2.5 kg)
  • 1 teaspoon fresh ginger, finely shredded
  • 4 teaspoons garlic flower
  • 3 teaspoons salt flower
  • 1 teaspoon cumin
  • 1 teaspoon curcuma
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ¼ teaspoon clove
  • 2 teaspoons dry pepper, finely chopped
  • 2 teaspoons lime juice
  • ¾ cup yogurt
  • 2 teaspoons almond, blanched
  • 2 teaspoons pistachio
  • 2 teaspoons saffron
  • 3 teaspoons honey
  • 2 teaspoons sesame oil
  • 2 teaspoons hot water

Method:

  • Trim leg of lamb of all fat, remove skin with well sharpened knife. Use tip of knife to make deep cuts over the entire leg.
  • Mix together ginger, garlic flower, ground spices, lime juice and a little sesame oil.
  • Cover leg exterior with mix and also insert into each cut.
  • Allow saffron to soak in 2 teaspoons of hot water for 10 minutes.
  • Place yogurt, almonds, pistachios and saffron in a food processor. Blend until smooth, then pour on lamb.
  • Sprinkle with honey.
  • Cover and allow to marinate at least 48 hours if possible.
  • Debone leg of lamb in a non-stick pan equipped with a cover. Oven-cook at high heat (450 F) 30 minutes.
  • Reduce heat to 350 F and allow to roast another 90 minutes.
  • Uncover and set aside a few minutes.
  • Serve with Camargue red rice.

Comments:

    • For 8 people

Bon appétit!

Maple Beer Pie

Maple Beer Pie

Serves 4 to 6

Pie Crust:

  • 200 g flour
  • 50 g cocoa
  • ½ pouch yeast
  • 100 ml sunflower oil
  • 80 ml hot water
  • 1 pinch salt
  • 1 tsp sugar
  • 5 ml ground black pepper
  • Zest from one lemon

Mix all the ingredients to form the dough and refrigerate 1 hour. Press and shape dough into a 9” pie plate. Prick dough and bake in oven preheated to 350°F 4 to 10 minutes or until golden. Let cool.

Maple Filling:

  • 250 ml maple syrup
  • 100 ml New Castle brown beer
  • 20 g cornstarch
  • 5 ml vanilla extract

Dilute cornstarch in vanilla extract and 50 ml maple syrup. Set aside. Heat remaining maple syrup and beer. Add cornstarch mixture and bring to a boil. Remove from heat and pour into pie crust and refrigerate.

Apple Cranberry Cognac Sauce:

  • 200 ml maple syrup
  • 1 oz cognac
  • ½ green apples, cubed
  • 100 g dry cranberries

Heat maple syrup and cognac so it turns into a caramel. Add apples and cranberries and cook 2 minutes. Let cool and serve with each pie slice. Fan each plate with apple slices as garnish and top with mint leaf.

Bon appétit!

Kim Houle-Ayotte
Pastery Chef

Maple Crémeux Log, with Granny Smith and Pecans Flambéed over Saint James Rum

Maple Crémeux Log, with Granny Smith and Pecans Flambéed over Saint James Rum

Flourless chocolate cookie: 
3 eggs 
95 g sugar 
25 g extra brut red cocoa

  • Separate egg whites from yolks
  • Use mixer and whisk to beat egg whites until they peak, add sugar
  • Add egg yolks being careful not to collapse the egg whites
  • Use a whisk to fold cocoa into the batter by hand
  • Spread on baking sheet covered with parchment paper and oven bake at 375°F for 5 to 7 minutes
  • After baking, let cool at room temperature

Maple crémeux: 
25 g sweet butter 
25 g flour 
125 ml maple syrup 
125 ml 35% cream 
Some vanilla extract

  • Bring cream and maple syrup to a boil
  • In a separate pot, melt butter and add flour
  • Let mixture cook over medium heat 2 minutes and slowly add while whisking the cream and maple syrup
  • Let simmer 4 to 5 minutes while stirring constantly
  •  Add vanilla and let cool completely

Sautéed Granny Smith apples and pecans: 
2 Granny Smith green apples 
50 g pecans, halved 
20 g sweet butter 
50 ml Saint James rum

  • Peel and quarter apples
  • Melt butter and brown apples 2 minutes
  • Add pecans and rum
  • Let simmer until alcohol evaporates
  • Set aside in fridge

Making the crémeux log roll:

  • Cut cookie in two and place each half on a sheet of cling wrap
  • Arrange cookies so the wider ends are facing you 
  • Spread maple cream on cookies being careful to leave a 2 cm cream-free border around the edge of the cookies
  • Using the cling wrap, roll the logs

 

    • Set aside in fridge until ready to serve
    • Cut slices to desired thickness and lay on their side on a platter
    • Top with Saint James sautéed Granny Smith apples and pecans
    • Garnish as desired

Bon Appétit!

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Auberge Godefroy
17575, boul. Bécancour
Bécancour (Québec)
Canada
G9H 1A5
Phone: 819 233-2200
Fax: 819 233-2288
Email:
Website: https://www.aubergegodefroy.com/

Printed on: Saturday, July 22, 2017