This text is part of the special Plaisirs booklet
For the founder of K pour Katrine, on New Year’s Eve, there was no question of taking out the fine china and being ceremonious: the aperitif takes place around the island and the dishes are meant to be convivial! Don’t be intimidated by the appellations [végétarien, sans gluten, sans produits laitiers], this menu is delicious!
STUFFED PEPPER SQUASH, CREAMY CHIVE SAUCE
Portions | 8
Preparation time | 40 minutes
Cooking time | 1 h 10
INGREDIENTS
For the squash
- 4 acorn squash
- 1 garlic clove, cut in half
- 2 tbsp. (30 ml) olive oil
- Salt and pepper, to taste
For the rice and sausage garnish
- 2 tbsp. (30 ml) olive oil
- 1 large red onion, finely chopped
- 2 red peppers, finely diced
- 1 C. (15 m) paprika
- ½ tsp. (2.5 mL) fennel seeds, crushed
- 1 C. (5 ml) salt
- 400 g of vegan sausage meat
- ½ cup (125 mL) dried cherries
- 3 tbsp. (45 mL) capers
- 2 garlic cloves, chopped
- 3 tbsp. (45 mL) fresh sage, coarsely chopped
- 2 tbsp. (30 ml) white wine vinegar
- Pepper, to taste
- 3 cups (750 mL) basmati rice, cooked
For the creamy chive sauce
- 1⅓ cup (325 mL) Belsoy soy cream
- ¼ cup (60 mL) lemon juice
- ⅓ cup (80 mL) chives, chopped
- 1 C. (5 ml) maple syrup
- ¾ c. (3.75 ml) salt
- Pepper, to taste
PREPERATION
For the squash
Preheat the oven to 375 ° F (190 ° C) and place the rack in the center. Line a baking sheet with parchment paper. Cut the squash in half and remove the seeds. Cut a thin slice from the rounded side so the squash sits snugly on the cookie sheet. Rub the inside of the squash with the garlic, then brush lightly with olive oil. Season generously with salt and pepper. Place the squash on the baking sheet and bake for 45 minutes. To book.
For the rice and sausage garnish
In a large non-stick skillet, heat oil over medium-high heat and brown onion, peppers, paprika, fennel seeds and salt for 8 minutes, stirring often. Add the sausage meat and cook for another 5 minutes, breaking it up with a wooden spoon. Add the cherries, capers, garlic and sage and continue cooking for 1 minute while stirring. Deglaze with the white wine vinegar and cook for another minute. Pepper generously and stir in the rice. Stuff the squash with the mixture, pressing well and forming a rounded top. Return the stuffed squash to the oven for 10 minutes.
For the creamy chive sauce
In a small bowl, combine all the ingredients for the sauce. Serve with the stuffed squash.
RASPBERRY AND LEMON CHRISTMAS WREATH
Portions | 12
Preperation | 20 minutes
Cooking | 55 minutes
INGREDIENTS
For the cake
- 1¾ cup (430 mL) gluten-free flour or all-purpose flour
- 1 cup (250 mL) almond powder or flour
- 1 C. (15 mL) baking powder
- 2 tbsp. (10 ml) ground ginger
- ½ tsp. (2.5 ml) salt
- 1 cup (250 mL) dairy-free margarine, at room temperature
- 1⅓ cup (325 ml) sugar
- Zest of 2 lemons, well washed
- 4 eggs
- ¾ cup (180 mL) canned coconut milk (not light), well stirred
- ¼ cup (60 mL) lemon juice
- 1 C. (15 mL) vanilla extract
- 1 C. (5 ml) almond extract
- 3 cups (750 mL) fresh raspberries
For the raspberry coulis
- 2 cups (500 mL) frozen raspberries, thawed
- Juice of half a lemon
- 2 tbsp. (30 ml) maple syrup
For garnish
- Granulated sugar
- Red berries, your choice
PREPERATION
For the cake
Preheat the oven to 350 ° F (175 ° C) and place the rack in the center. Generously grease a 10-cup (2.5 L) “Bundt” -type mold, then flour it. Reserve in the refrigerator. In a bowl, combine the flour, ground almonds, baking powder, ginger and salt. To book. In a large bowl, using an electric mixer, whisk together margarine, sugar and lemon zest for 3 minutes. Add the eggs, coconut milk, lemon juice, vanilla and almond extract. Mix well. Incorporate the dry ingredients, still with an electric mixer. Using a spatula, gently fold in the raspberries. Pour the device into the mold. Hit the mold twice on the counter to remove any air bubbles. Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool on a rack for 10 minutes before unmolding it on a plate. Let cool completely.
For the raspberry coulis
Put all the ingredients in a blender and blend until you get a very smooth texture.
For assembly
Sprinkle the cake with powdered sugar and garnish with red berries. Serve with the raspberry coulis.
THE HOLIDAY ORCHARD
Portion | 1
INGREDIENTS
- 1 oz (30 mL) cold apple juice
- ½ oz (15 ml) lemon juice
- 1 C. (5 ml) honey
- Dry and sparkling Milton cider or cold alcohol-free apple must
- 1 thin apple slice
- 1 pinch of ground cinnamon
PREPERATION
Pour the apple juice, lemon juice and honey into a flute. Stir gently with a spoon. Extend with the sparkling cider up to three quarters of the glass. Garnish with the apple slice. Sprinkle with cinnamon and serve.