Recipes

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At Alliance Française DuPage, we love to have parties and we love to cook, as you can see by our Picture Gallery.

Here are some of the delicious recipes from Chef Chris's cooking demonstrations, and other recipes that members have brought to our potluck feasts.

Quiche Two Ways

Profiteroles with Chocolate Sauce

Sautéed Gambas with Port Wine Sauce and Creamy Polenta

Œufs à la Neige

Holiday Chestnut Soup

Tarte au Chocolat

Panko-Crusted Pork Schnitzel with Creamy Caper & Bacon Sauce

Rustic French Apple Cake

Classic Paris Bistro Croque Monsieur

Croque Monsieur à la Chris

Fruit Tart with Pastry Cream

Vichyssoise Soup (Cold Potato Leek Soup)

Gâteau Breton Variation

Chorizo Ricotta Tart

Raspberry Chocolate Truffles

Beef Stroganoff

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Caramelized Leek & Potato Quiche and Broccoli, Ham & White Cheddar Quiche

Servings: 6 to 8 depending on the size of the slices

Special cooking equipment: 9-inch-deep pie tin for each quiche, food processor, pie weights (or dried beans, popcorn, or rice), sheet pan, thermometer

Pâte Brisée dough for the crust 

Ingredients: The ingredient measurements shown will make 1 quiche. Please double the amount if preparing both types of quiche.

• 250 grams All-purpose flour 
• Pinch of table salt
• 125 grams unsalted European-style butter (cold and chopped up into small pieces)
• 1 egg yolk 
• 4 Tablespoons cold water
• Cooking spray

Method:

1. Place flour, salt and the chopped up cold butter pieces into the food processor. Pulse until it resembles sand (about 30 seconds). 
2. Add the egg yolk and water. 
3. Pulse until the dough just barely comes together to form a dough. 
4. Remove and shape into a flattened disk and place into the fridge for 15 minutes to chill. 
5. For ease of rolling, place the dough between two sheets of plastic film.  Roll into a thin circle. Remove the dough from between the sheets of film and place in the pie tin using one of the par baking variations listed below. 
6. Preheat oven to 375° for the par baking of the crust.

Par baking variation 1:

1. Lightly grease a 9-inch pie tin with cooking spray. 
2. Unroll the dough into the pie tin. The dough should go all the way up the sides and slightly over the top of the pie tin.
3. Place a piece of parchment on the dough and pour in pie weights or some dried beans or popcorn or rice. 
4. Bake the dough for 20 minutes until the crust is just set. 
5. Remove the parchment and pie weights/beans/popcorn/rice and allow the crust to cook for 20-25 more minutes in the oven or until golden brown. 

Note: can be baked ahead of time and frozen for use another day.

Par baking variation 2: (requires an extra pie tin)

1. Unroll the dough into the pie tin. The dough should go all the way up the sides and slightly over the top of the pie tin.
2. Place a lightly sprayed piece of parchment paper onto the dough and then place an identical size pie tin into the other pan. Place the tins upside down on a sheet pan and bake for 20 minutes. Flip the tins right side up, remove the inner pan and parchment paper and bake for 20-25 more minutes or until golden brown. 

Note: can be baked ahead of time and frozen for use another day.

Custard for the quiche

Ingredients: The ingredient measurements shown will make 1  9-inch quiche. Please double the amount if preparing both types of quiche.

• 3 large size eggs 
• 6 ounces whole milk
• 6 ounces heavy cream OR (Variation: Crème Fraiche) 
• ½ teaspoon salt
• 1/8 teaspoon ground white pepper

Method:

1. In a bowl, place the eggs, whole milk, heavy cream (or crème fraiche), salt, and white pepper.
2. Stir thoroughly with a wire whip. Set aside.

Potato and caramelized leek quiche

Ingredients:

• 1 Tablespoon butter
• 1 leek chopped - white part only (1 cup or about 100 grams)
• 2 small Yukon Gold potatoes (about 200 grams)
• 1 cup (about 100 grams) grated Gruyère cheese 
• 1 recipe of the Custard (see recipe provided)

Method:

1. In a small sauté pan add 1 Tablespoon butter and cook over medium heat. When the butter is hot, stir in the chopped leeks.  Sauté the leeks until they turn golden brown and are well caramelized, about 3-4 minutes.  Set aside.
2. Place the whole Yukon Gold potatoes in a pot of water, bring to a boil and then turn down to a simmer for 20-25 minutes or until cooked through.  Drain. Cool, peel and roughly chop the potatoes.
3. To assemble the quiche, take the pre-cooked shell and add the leeks, then layer the chopped potato pieces on top, followed by a layer of grated Gruyère cheese. Evenly and slowly pour the custard mixture into the pie tin. 
4. Very delicately and slowly place the pie tin into the oven on a sheet pan, keeping the pan level. Bake at 350° until the internal temperature in the center is about 170° (about 50 minutes). 

Note: Allow to sit at room temperature for at least 20-30 minutes before slicing or the quiche will fall apart!

Broccoli, ham and white cheddar quiche:

Ingredients:

• 1 cup (about 100 grams) cooked small broccoli florets
• 1 cup (about 175 grams) chopped ham 
• 1 Tablespoon butter
• 2 stalks green onions, chopped finely (about 40 grams when chopped)
• 1 cup (about 100 grams) grated extra sharp white cheddar cheese
• (recommended: Cabot Brand Seriously Sharp White Cheddar Cheese)
• 1 recipe of the Custard (see recipe provided)

Method:

1. Place the broccoli florets in boiling water and cook for about 3 minutes. Drain thoroughly, and cool.  Set aside.
2. Dice the ham into small pieces. Sauté the ham in 1 Tablespoon of butter until caramelized. When well caramelized, turn off the heat and add the chopped green onions and stir for a minute to wilt the green onions.  Set aside.
3. To assemble the quiche, take the pre-cooked shell and add the broccoli, then add the caramelized ham and green onions, followed by a layer of the  grated sharp white cheddar cheese. Evenly and slowly pour the custard mixture into the pie tin. 
4. Very delicately and slowly place the pie tin into the oven on a sheet pan, keeping the pan level. Bake at 350° until the internal temperature in the center is about 170° (about 50 minutes). Note: Allow to sit at room temperature for at least 20-30 minutes before slicing or it will fall apart.

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Special baking materials: pastry bags and tips, silicone sheet or parchment paper, 13 x 18 inch baking sheet, digital scale

Pâte à Choux (éclair paste)

Large batch yields 40 profiteroles (2 small 13 by 18 inch pans)

Small batch yields 20 profiteroles (1 small 13 by 18 inch pan)

Ingredients:

Ingredient: Large Batch, Small Batch

Water: 290 Grams, 145 Grams 

Salt: 7 Grams, 3.5 Grams

Butter, cubed: 130 Grams, 65 Grams 

Bread flour: 200 Grams, 100 Grams 

Eggs: 255 Grams, 128 Grams 

1 additional egg for the egg wash

Method: 

1. Line a 13 by 18-inch sheet pan with a silicone baking mat or parchment paper. 
2. Preheat oven to 400°. 
3. In a medium saucepan, bring water, salt, and butter to a full boil. Turn heat to low. 
4. Add the bread flour all at once, stirring vigorously with a wooden spoon. Continue to cook and stir until the dough forms a mass and pulls away from the side of the pot (about 1 minute).
5. Transfer the dough to a mixer with a paddle attachment and mix on medium speed. (You may also mix by hand, but note that hand mixing will take much longer than the time listed.) 
6. Beat for 30 seconds to allow the dough to cool slightly. Crack the eggs into a container, leaving the yolks whole (don’t stir). Add 1 egg (white and yolk) at a time into the dough, beating thoroughly after each additional egg.  After all the eggs are added, the dough should be shiny and slowly fall from paddle or spoon in a V shape. 
7. Place the dough in a decorating (pastry) bag and pipe out into small rounds, then lightly egg wash.  The dough will rise significantly when cooking, so allow room for expansion.
8. Bake in a 400° oven for 40 minutes.  Allow to fully cool, then slice open horizontally. 
9. Place a small scoop of vanilla ice cream inside.  Serve with the sauce pooled on the bottom of the plate or drizzled on top of the profiteroles.

Chocolate Sauce 

Ingredients:

Ingredient: Large Batch, Small Batch

Water: 240 grams, 120 grams

Granulated sugar: 170 grams, 85 grams 

Cocoa powder: 70 grams, 35 grams 

Heavy cream: 150 grams, 75 grams

Method:

1. In a saucepan, bring sugar and water to a boil. Pour the cocoa powder into the saucepan, stirring thoroughly.   Bring back to a boil, then stir in heavy cream. Bring to a very slow lazy simmer and cook for 20 min. 
2. Sauce will thicken upon cooking.

Ice Cream

For a traditional profiterole, purchase vanilla ice cream – about 1 pint for a small batch, 2 pints for a large batch. 

Chef’s Notes:

If you have a smaller hand, use a 14-inch plastic coated decorating (pastry) bag. If you have a larger hand, use a 16-inch plastic coated decorating (pastry) bag.

*You may also use a 1-gallon size Ziploc-type plastic bag. Cut off a corner and insert the tip before filling the bag with the paste. However, you will not have as much exact control over the piping. 

Use a Number 825 open star piping tip (Ateco Brand) OR a Number 805 plain decorating tip (Ateco Brand).

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Servings: 2 servings of 4 prawns each

Gambas

Ingredients:

• 8 head-on jumbo-size prawns  (Note: If head-on prawns aren’t available at your local market, it’s fine to use large size shrimp.)
• 1 Tablespoon olive oil
• 1 Tablespoon European-style butter
• 1 clove minced garlic
• 1 small minced shallot
• Salt and pepper to taste
• 1 cup Port wine
• 2 additional Tablespoons cold European-style butter, cut into small pieces

Method:

1. Peel the body of 8 jumbo prawns, leaving the head attached. Carefully devein the back side of the prawns.
2. Place the olive oil, tablespoon of butter, shallots and garlic in a sauté pan and cook over medium heat. Place the prawns in the pan and sauté until cooked on each side (about 3 minutes per side).  Do not have the heat too high or the garlic will burn. When cooked, remove the prawns and set aside, keeping the prawns warm. 
3. Add Port wine to the sauté pan and reduce until it is syrupy in consistency. Turn the heat to very low and add the cold pieces of butter one at a time, whisking constantly. Place the prawns back into the sauce to heat through.  
4. Serve with the creamy polenta. 

Creamy Polenta

Ingredients:

• 1 cup chicken stock 
• 1 cup heavy cream
• 1/2 cup yellow cornmeal
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 Tablespoons European-style unsalted butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• 1 Tablespoon grated Parmigiano-Reggiano cheese for garnish

Method:

1. Place the stock and the cream in a saucepan over medium-high heat and bring to a boil. Turn the heat down to low and slowly pour the cornmeal into the hot liquid, whisking briskly to prevent clumping. 
2. Cook on low heat, whisking constantly, for about 5 minutes, or until the liquid is absorbed.  Add ½ cup cheese and 2 Tb. butter, stirring until incorporated.  
3. Cover and keep warm until you are ready to plate the dish.

Serving suggestions:

Spoon a mound of creamy polenta on a rectangular plate forming a line. Place the gambas and sauce on the polenta and garnish with parsley, and a little grated Parmesan.

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Servings: 6
 

Crème Anglaise Sauce

Ingredients:

• 2 cups whole milk
• 6 large size egg yolks
• ½ cup (3 ounces) granulated sugar
• ½ vanilla bean, split and scraped

Method:

1. Combine the milk and sugar in a medium saucepan. Split the ½ vanilla bean lengthwise, then scrape out the seeds and put them, and the pod, into the milk. In a separate bowl, whisk together the egg yolks.
2. Make an ice bath by nesting a medium size metal bowl in a large bowl filled with ice and a little cold water. Set a mesh strainer over the top.
3. Heat the milk until almost boiling. Remove about 1/3 of the warmed milk mixture from the pan and slowly pour it into the egg yolks, stirring constantly. Mix thoroughly, then add this mixture back into the saucepan. 
4. Cook over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, sides, and corners of the pan, until the custard is thick enough to coat the spatula. 
5. When the mixture is slightly thick, immediately pour the custard through the mesh strainer into the chilled bowl. 
6. Remove the vanilla pod, scraping any residual vanilla bits into the sauce.  Stir the crème anglaise to help cool it down. 

Meringue Snow Eggs

Ingredients:

• 7 egg whites (large size eggs at room temperature)
• 3 ½ ounces granulated sugar
• Pinch of salt
• 2 or 3 drops lemon juice

Method:

1. Line a baking sheet with a clean tea towel or paper towels. 
2. Fill a large, wide saucepan about halfway with water and heat until it comes to a simmer. DO NOT allow the water to boil!
3. Using a stand mixer with a whisk attachment, whip the egg whites, salt and lemon juice until they begin to look foamy. Increase the speed to medium and add the sugar, one tablespoon at a time, until the whites hold their shape. Continue whipping until the meringue looks glossy and thick (about 3 – 4 minutes). 
4. Using two large soup spoons, scoop up a generous amount of the meringue onto one spoon, then take the second spoon to scrape it off sideways forming an oval shape. Drop the oval meringues into the simmering water. Don’t crowd too many into the pan; they should be allowed to float freely. They will almost double in size as they cook.
5. Poach the meringues for 3 to 4 minutes, then flip each one with a slotted spoon, and poach for another 3 to 4 minutes.  When cooked, remove the meringues with a slotted spoon and put them on the lined baking sheet.  Poach the remaining meringues following the same procedure.

Caramel 

Ingredients:

• 3/4 cup (5 ounces) granulated sugar
• 3 Tablespoons water
• 3 drops lemon juice

Method:

1. To make the caramel, heat the sugar, water, lemon juice in a small sauce pan over medium to high heat, swirling it as little as possible, so it cooks evenly, until it turns a medium amber color. 
2. Turn off the heat. Holding the pan off the heat,  stir constantly for a couple minutes, making sure that the caramel doesn’t begin to clump.  Use a spoon to drizzle the caramel over the meringues. Keep the caramel thin as it will harden upon cooling. 

Assembly

1. Place a portion of the crème anglaise sauce in each serving bowl. Gently place 2 meringues on top. Lightly drizzle the caramel over the top. 
2. Optional step: Drizzle some of the caramel onto a silicone sheet to make a decorative design. Once cooled, slowly peel the caramel garnish off the sheet and place vertically onto the meringues.

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Inspired by a Christian Constant recipe
Servings -  1   10" inch tart

Tarte Crust
Equipment - 10" fluted tart pan

Ingredients:

• 145 grams all-purpose flour
  
• 30 grams cocoa powder
• 100 grams COLD chopped, European-style butter
• 25 grams powdered sugar
• Pinch of salt
• 1 egg yolk
• 1 Tb water

Method:

1. In  a food processor using the dough blade, add the flour, cocoa powder,  butter, sugar and salt.  Pulse until it resembles corn meal (about 30  seconds).  Add the egg yolk and water and pulse until the dough comes  together and forms a ball.
   
2. Cover and let rest in the fridge 30 minutes or overnight.
3. Roll  out the dough slightly larger than the size of the tart pan.  Place in  the bottom of the pan, making sure that the dough covers the sides all  the way to the top edge.   Prick the bottom of the tart dough many times  with a fork.  
   
4. Freeze the tart shell for 30 minutes. The freezing will help keep the shell from slipping down the outside edge.  
5. Taking  the tart directly from the freezer, bake at 375° for about 20 minutes.   (Don't let it warm to room temperature before baking.)  
6. The shell must be cool before using or freeze overnight to use the next day.
   

Ganache

Ingredients:

• 80 grams powdered sugar
  
• 3 egg yolks
• 8 ounces 2% milk
• 8 ounces heavy cream
• 125 grams 61% dark chocolate, chopped or chips
• 125 grams semi-sweet chocolate, chopped or chips
• 125 grams milk chocolate, chopped or chips

Method:

1. Mix the powdered sugar and egg yolks in a large bowl and whip vigorously for a few minutes.
   
2. In a saucepan, heat the milk and cream together until very hot, but not boiling.
3. SLOWLY add the hot mixture to the egg yolks and powdered sugar stirring continuously.  
4. When  fully incorporated, pour the mixture back into the saucepan and cook  for a few minutes over low to medium heat, stirring constantly with a  rubber spatula and scraping the bottom of the pan as you stir.  
5. When  it is slightly thickened, turn the heat off and IMMEDIATELY add the  chopped chocolate and stir until the chocolate is melted.  
6. Pour into the cooled, baked tart shell.
   
7. COOL IN FREEZER UNTIL VERY FIRM BEFORE ADDING GLAZE TO THE TOP!

Chocolate Glaze

Ingredients:

• 2 tsp. powdered gelatin
  
• 2 ounces water
• 50 grams heavy cream
• 35 grams cocoa powder
• 110 grams powdered sugar

Method:

1. Add the water to a small sauce pan.  Sprinkle the gelatin over the top of the water.
   
2. Add the cream and stir well with a wire whip.
   
3. Add the cocoa powder and powdered sugar and stir well. 
   
4. Heat  the mixture and bring to a boil.  Turn heat off and cool the mixture  slightly for 5 - 10 minutes.  Pour onto the cooled tart.
   
5. Refrigerate the tart until completely chilled.
   
6. Serve cold.

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4 servings

Creamy caper and bacon sauce
Ingredients:

• 8 ounce container of crème fraiche
• 1 Tb chopped chives
• 1 Tb butter
• 3 ounces chopped red onions
• 1 Tb chopped capers (rinsed)
• 4 ounces bacon, raw weight before cooking (about 4 slices)
• 1 lemon (zest only)
• Salt and pepper to taste

Method

1. Place  the crème fraiche in a mixing bowl and set aside.  Melt the butter in a  small saucepan and add the chopped red onions.  Cook over low to medium  heat until very well caramelized.  Add the onions to the crème fraiche.   
2. Chop the bacon into  very small pieces and cook until very crispy.  Drain away the bacon fat  and add the bacon bits to the mixing bowl.  
3. Add lemon zest, chives, capers and stir together until well-integrated.  
4. Season  with salt and pepper.  Set aside at room temperature if using  immediately or keep in the fridge, slightly rewarming before serving.

Panko-crusted Pork Schnitzel
Ingredients:

• 1 pork tenderloin (trimmed of silver skin and cut into 6 - 7 slices)
• ½ cup all-purpose flour
• About 1 cup panko bread crumbs
• 2 eggs, beaten
• Salt and pepper to taste
• About ¼ cup oil for frying -  corn, canola, vegetable, etc.
• Optional - lemon and chopped parsley for garnish

Method

1. Trim  the silver skin off the tenderloin.  Slicing perpendicular across the  tenderloin, cut the pork into 6 or 7 pieces, about 1 ¼ inches wide.   Turn the pork pieces on their sides so they resemble small pucks.    Flatten each piece slightly with your hand.  Place an individual pork  slice between 2 pieces of plastic film and pound gently with a meat  mallet until about ¼ inch thick.  Season with salt and pepper.
2. Dredge each piece in flour.  Pat to remove excess.
3. Dredge each piece in egg wash, removing any extra that drips off the piece.  
4. Dredge  each piece in panko bread crumbs until very well coated on each side.   Press panko bread crumbs into surfaces to ensure good adhesion.  
5. In  a large non-stick sauté pan, place a thin layer of oil covering the  bottom of the pan.  Heat the oil on medium and then add the pork  slices.  Sauté for about 5 minutes on each side until very well  browned.  It will be necessary to add a little more oil to the pan after  you flip them over.  This will give you good browning on the second  side.  Fry the meat in batches until all are cooked.

Serving suggestions
Slightly warm the crème fraiche sauce in a microwave or sauce pan.  Serve with the pork schnitzel.

Optional -  Garnish with lemon wedge and chopped parsley.

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Yield : 2 sandwiches

Béchamel Sauce Ingredients

• 1 ounce unsalted butter (European style)
• 1/8 cup (2 TB) all-purpose flour
• 7 ounces hot whole milk
• Good pinch ground nutmeg
• Salt and pepper to taste

Method - Béchamel Sauce
Melt  butter in a medium saucepan over low/medium heat until foamy.  Add  flour and cook, stirring, until mixture is pale and foamy, about 3  minutes. Gradually add hot milk, stirring with a whisk until mixture is  smooth. Cook, stirring continuously, until sauce is thick and somewhat  elastic, about 4 minutes. Remove from heat and add nutmeg, salt and  pepper. Cool to a warm temperature before using.

Note:  Béchamel can be made 1 day ahead.  Let cool; press plastic wrap directly onto surface and chill.

Sandwich Ingredients

• 4 slices ½" thick country-style bread, like crusty Italian
• 2 ounces ham (about 4 slices thinly sliced)
• 2 teaspoons Dijon Mustard (Edmond Fallot brand recommended)
• 1.5 ounces Gruyère cheese, grated (about 1/2 cup)
• 2 Tablespoons salted butter for greasing the pan under the bread (Beurre d'Isigny - Isigny Ste-Mère brand recommended)

Method - Assembling the Croque Monsieurs:
Preheat oven to 425°. Place the oven rack in the middle of the oven.
On  a work surface, spread 1 bread slice with 1 teaspoon of Dijon mustard,  and then about 1 heaping Tablespoon of the béchamel sauce, spreading  evenly and extending all the way to the edges. Place 2 slices of ham on  top. On the second piece of bread, spread 1 heaping Tablespoon of  béchamel sauce and then flip the bread onto the ham, sauce side down.
Spread  1 more heaping Tablespoon of béchamel sauce on the top of the sandwich,  gently spreading to the edges. Place the bread slices on a buttered  baking sheet.
Top with about 1/4 cup grated cheese.  
Repeat the process for the second sandwich.
Bake 15 minutes.   If desired, place under a broiler for additional browning.

Note: Sandwiches can be made (but not baked) 1 day ahead. Cover with plastic wrap; chill until ready to cook.

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Yield : 2 sandwiches

Béchamel Sauce Ingredients

• 1 ounce unsalted butter (European-style)
• 1/8 cup (2 TB) all-purpose flour
• 7 ounces hot whole milk
• 1/2 Tablespoon whole grain type mustard (Edmond Fallot brand recommended)
• 1/2 Tablespoon Dijon mustard (Edmond Fallot brand recommended)
• Good pinch ground nutmeg
• Salt and pepper to taste

Method - Béchamel Sauce
Melt  butter in a medium saucepan over low/medium heat until foamy.  Add  flour and cook, stirring, until mixture is pale and foamy, about 3  minutes. Gradually add hot milk, stirring with a whisk until mixture is  smooth. Cook, stirring continuously, until sauce is thick and somewhat  elastic, about 4 minutes. Remove from heat and whisk in mustards and  nutmeg; season with salt and pepper.  Cool to a warm temperature before  using.

​Note:  Béchamel can be made 1 day ahead.  Let cool; press plastic wrap directly onto surface and chill.

Sandwich Ingredients

• 4 slices ½" thick country-style bread, like crusty Italian
• 2 ounces ham (about 4 slices thinly sliced)
• 2 ounces Gruyère cheese, grated (about 2/3 cup)
• 1/4 teaspoon Herbes de Provence
• 2 Tablespoons salted butter for greasing the pan under the bread (Beurre d'Isigny - Isigny Ste-Mère brand recommended)

Method - Assembling the Croque Monsieurs:
Preheat  oven to 475°. Place the oven rack towards the top (second position from  the top) for better browning of the sandwich.  On a work surface,  spread 1 bread slice with about 1 heaping Tablespoon of the béchamel  sauce, spreading evenly and extending all the way to the edges. Place 2  slices of ham on top.   On the second piece of bread, spread 1 heaping  Tablespoon of béchamel sauce and then flip the bread onto the ham, sauce  side down. 
Spread 1 more heaping Tablespoon of béchamel sauce on  the top of the sandwich, gently spreading to the edges. Place the bread  slices on a buttered baking sheet. Top with about 1/3 cup grated cheese.  Sprinkle on Herbes de Provence.  
Repeat the process for the second sandwich.
Bake until cheese is brown and bubbling, 15 minutes. 

Note: Sandwiches can be made (but not baked) 1 day ahead. Cover with plastic wrap; chill until ready to cook.

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Inspired by Anthony Bourdain from Brasserie Les Halles restaurant, NY
4-6 generous servings

Ingredients:

• 2 ounces European-style butter
• 8 ounces washed and chopped leeks  (Note - about 8 medium sized leeks thoroughly washed, then chopped and weighed)
  Only use the white parts of the leek. Discard the green tops as they are very tough and fibrous.
• 16  ounces brown baking potatoes (Note - about 2 large potatoes peeled and  cut up into 3/4 inch chunks, taking care to remove any dark spots)
• 16 ounces chicken stock
• 16 ounces heavy cream
• Pinch ground nutmeg
• Salt and pepper to taste (white pepper recommended to maintain uniform creamy color)
• 4 Tb. Chives  -   for garnish

Method:
Melt butter in a sauce pan, add the chopped leeks. Sweat the leeks covered over a low heat without coloring them for 5 minutes.
Add the potatoes. Cover and simmer for 2 more minutes. 
Add the chicken stock, bring to a full boil uncovered. Add a little salt and pepper. 
Cover and turn back down to a low simmer for 35 minutes. 
Purée the mixture using a blender or an immersion stick blender or a food processor (about 1 minute until smooth).  
Return the mixture to the heat and add the cream and nutmeg.  Simmer for 5 minutes, then remove from heat.
In  order to cool the soup much faster, place it in a stainless steel metal  bowl and cover with plastic film, placing the plastic film directly in  contact with the top of the soup so a skin does not form. 
Chill thoroughly in the refrigerator. This soup always tastes better the next day.  

When  ready to serve, adjust the seasoning again with salt and pepper. This  is a very important step with a cold soup as all spices are less  pronounced when eaten cold. 
Check the thickness of the soup. If it is too thick for your taste, stir or whisk in a little milk. 
Garnish with chopped chives and/or chive flowers.

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Inspired by a recipe on America's Test Kitchen
Yield: 1   9 inch cake

​Filling Component
Ingredients:
5 oz.  (2/3 cup) water 
4 oz. (1/2 cup) dried chopped apricots
2.5 oz. (1/3 cup) granulated sugar 
1 Tb. lemon juice

Method
Place  the water and apricots in a blender (not a food processor) at medium  speed for 2 full minutes.  Place in a saucepan along with the granulated  sugar.  Cook on medium heat, stirring constantly until it is thickened  (about 3-4 minutes).  Add the lemon juice and set aside.

Cake Component
Ingredients:
8 oz. (16 Tb.) unsalted softened butter
7 oz. (¾ cup plus 2 Tb.) granulated sugar 
5 egg yolks for the batter
1 ounce (2 Tb.) rum
1 tsp. vanilla extract
8 ½ ounces (2 cups) all-purpose flour 
½ tsp. salt
Extra butter for greasing the cake pan

Egg wash
1 egg yolk 
1 tsp. water

Method
Place  softened butter in a mixer with a paddle attachment and mix for 1  minute on medium high speed.  Add the granulated sugar and mix on medium  high for 3 more minutes. 
Add the yolks one at a time on medium high  speed until they are incorporated (about 30 seconds total time for the 5  yolks).  Scrape down the bowl.  
Add the rum and vanilla, then mix on medium high speed for 1 more minute. 
Add the flour and salt.  Mix for 30 seconds on low speed. Scrape down the bowl. 
Generously  grease a 9-inch cake pan with butter.  Spread ½ of the batter into the  pan, spreading evenly all the way to the edges.  
Place the pan in  the freezer uncovered for about 10 -15 minutes.  When removed from  freezer, the batter in the pan needs to be very stiff. 
Remove and  add the apricot filling on top.  Spread the filling very evenly up to ½  inch from the edge.  Place the pan in the freezer for 10 - 15 minutes.   When removed from freezer, the  apricot filling should be very stiff. 
Remove  from freezer and gently spread the other half of the batter on top, all  the way to the edge, making sure that the top layer of batter is level  and even.   
Mix together 1 yolk and 1 tsp. water in a small bowl.  Brush on top of the smooth cake.  
Take a fork and make a diamond pattern by dragging slightly into the top of cake 3 times in each direction. 
Bake at 350° for about 40-45 minutes. Let cool 10 minutes in the pan. 
Run a knife around the outside of the cake to be sure it doesn't stick inside the pan edge. 
Turn out onto a cooling rack, pattern side up.  

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Yield: About 20 small truffles

Ingredients:
1/4 cup heavy whipping cream
8 ounces (by weight) chopped semi-sweet dark chocolate
2 Tb. unsalted butter, chopped into small pieces
1/4 cup seedless raspberry jam
1 Tb. Chambord raspberry liqueur (optional)
Pinch of salt
Cocoa powder - as needed

Method:
Heat  the heavy cream until just boiling in a small sauce pan.  Pour over the  chopped chocolate. Let sit for 1 minute for the heat to penetrate into  the chocolate. Stir well with a spatula. 
Add the pinch of salt. 
Add the butter a little at a time stirring constantly until it is all incorporated. 
Add the jam and stir well. 
Refrigerate uncovered until very firm (about 2 hours). 
Shape  the truffle filling into small balls, rolling them in your hands.  Then  roll the balls in cocoa powder and remove the excess powder.

Optional: Roll the balls in melted chocolate and then immediately roll in the cocoa powder.

Served at the 2019 Fête de Noël, submitted by Chef Chris
 

Serves 6

• 1 stick butter
• 2 lbs. sirloin steak, cut into thin strips
• ½ cup flour
• 1 tsp. table salt
• ½ tsp. ground black pepper
• ½ tsp. garlic powder
• 1/2 cup finely diced onions
• 8 oz. white button mushrooms, cut in quarters
• 16 oz. chicken broth or stock
• 1 Tb. chicken bouillon type granules
• 8 oz. sour cream
• 1 lb. package egg noodles

1. Sauté mushrooms until dry and set aside.
2. Brown  all of the meat in batches in a frying pan with a little of the butter  until brown and remove. Deglaze this pan with some of the stock, reserve  and add into the mixture later.  
3. In a Dutch oven (Le Creuset) add onions and the rest of the butter, cook 3 to 5 minutes. 
4. Add the flour to make a roux. Cook for a few minutes stirring constantly.  
5. Add the stock and the reserve stock, stir well.  Bring to a boil. Then add mushrooms, meat and seasonings. 
6. Cook covered at 300° for 2 hours.  
7. Stir in the sour cream and serve with cooked egg noodles.

Note:  For richer flavor, prepare the day before but only cook for 1 hour.  Chill overnight so the flavors meld together.  Finish cooking the next  day for another hour. 
This method works better than cooking  completely the first day, then reheating the next day, since the meat  will become TOO tender and fall apart.