An Easter menu 100% Quebec products (or almost)

This text is part of the special book Plaisirs

Need inspiration for the Easter menu? Here is a spring starter, main course and dessert that give pride of place to foods from Quebec.

Nordic Shrimp Spread

This quick and easy spread can be served as canapes on croutons, or set the bowl among the snacks and let people top their own pieces of bread, croutons or various crackers.

Makes about 500 ml (2 cups)

Ingredients

750 ml (450 g) northern shrimp

60 ml (¼ cup) mayonnaise

60 ml (¼ cup) sour cream or plain yogurt

2.5 ml (½ tsp) dried cedar or fir, ground

5 ml (1 tsp) seaweed flakes

Ground chilli or hot sauce to taste

Roasted camelina seeds (optional)

Preparation

1. In a food processor, mix all the ingredients (except the camelina seeds) until you obtain a creamy spread that still retains a little texture. Pulse briefly to avoid too smooth or mashed consistency. (It’s nice to still smell the shrimp bits a little.)

2. Taste and adjust seasoning if necessary.

3. Serve with thin, golden brown croutons. Garnish, if desired, with a few seaweed flakes and roasted camelina seeds.

Trick

Using seaweed in a recipe is an original and local way to season dishes. There are several varieties with different tastes. Do not hesitate to explore them!

Squash and beer “Strata”

There strata is a kind of Italian-inspired savory bread pudding. It can be assembled before the guests arrive, then kept in the refrigerator, it is perfect for brunch. It will suffice to put it in the oven for about an hour before going to the table, so that you can fully enjoy your guests.

Servings: 6-8

Ingredients

30 ml (2 tbsp.) butter (a little more to butter the mold)

125 ml (½ cup) bacon, diced or in small strips

500 ml (2 cups) minced leek

750 ml (3 cups) diced squash (1 cm)

2 minced garlic cloves

250 ml (1 cup) blond or red beer (divided)

10 eggs

250 ml (1 cup) 35% cream

500 ml (2 cups) grated firm farmhouse cheese (measured lightly packed)

30 ml (2 tbsp) chopped fresh sage or rosemary

30 ml (2 tbsp.) strong mustard

1 ml (¼ tsp) salt

2.5 ml (½ tsp) ground gorria pepper

2 liters (8 cups) rustic loaf cubes (about 2 cm)

Preparation

1. In a skillet over medium-high heat, melt the butter and add the bacon, leek and squash cubes. Sauté for 10 minutes or until lightly browned.

2. Add the minced garlic and continue cooking for 2 to 3 minutes, or until the squash has a tender texture. Deglaze with half the beer (½ cup, 125 ml) and reduce until almost dry. Turn off the heat and set aside.

3. In a large bowl, whisk the eggs with the remaining beer (½ cup, 125 mL), cream, grated cheese, sage or rosemary, mustard, salt and pepper.

4. Add bread cubes and reserved vegetables. Mix well and refrigerate for 30 minutes.

5. Meanwhile, butter a large 23 x 33 cm (9 x 13 in) baking dish. After 30 minutes, take the preparation out of the fridge, mix and distribute it in the baking dish. Place the dish in the refrigerator for at least 30 minutes (or more, until you are ready to cook).

6. Preheat the oven to 180°C (350°F) and place the rack in the middle.

7. Bake for about 45 minutes or until the eggs are cooked through in the center. Allow to cool a little before serving.

Note

Does eight servings sound like a lot to you? Cook half a recipe! All the ingredients divide well in half. Use a 20 cm (8 in) square pan.

Variant

Replace the squash with small cubes of apples and the beer with cider.

Maple and Strawberry Heart Cakes

As good as a snack, dessert or brunch, these sweet maple cupcakes have a little taste of spring.

Servings: 24

Preparation: 20 minutes (plus 1 night rest)

Cooking: 30 minutes

Ingredients

330 ml (1 ⅓ cup) unbleached white flour

45 ml (3 tbsp.) buckwheat flour

10 ml (2 tsp.) baking powder

A pinch of salt

5 eggs

425 ml (1 ¾ cups) maple sugar

125 ml (½ cup) 35% cream

10 ml (2 tsp.) sweet clover essence

80 ml (⅓ cup) melted butter

60 ml (¼ cup) maple syrup

375 ml (1 ½ cups) diced strawberries

Preparation

1. In a small bowl, combine the flours, baking powder and salt.

2. In a stand mixer, or in a large bowl with a hand mixer, blanch the eggs and maple sugar.

3. Add the cream and sweet clover essence, then continue beating.

4. Add the dry ingredients and mix.

5. Finish with the melted butter, mix and pour into a dish with a lid. Leave to rest overnight in the refrigerator.

6. Preheat the oven to 160°C (325°F), then butter and flour two 12-muffin pans.

7. Fill cavities halfway with batter.

8. Spread the fruit on top (about 1 tablespoon of diced strawberries per cake). No need to push them in: when cooked, the dough, which will swell, will cover the fruit, which will become “hidden” in the heart of the cakes.

9. Bake for 30 minutes and, once out of the oven, brush generously with maple syrup. (Pass twice on each cake, or until all the syrup provided is used.)

10. Once the cakes have cooled, unmold and let cool on a wire rack.

Note

Like many treats, these cupcakes taste great the same day. They still keep for a few days; they can be reheated slightly and served with yogurt and fruit coulis.

Variant

Change the fruits according to the seasonal berries you have on hand or make mixtures!

This special content was produced by the Special Publications team of the Duty, relating to marketing. The drafting of Duty did not take part.

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