Summer outside | A festive happy hour at the park

To make the most of the beautiful summer evenings, what could be better than a well-supported happy hour. We offer you some perfect dishes for the occasion, inspired by recipes from Martin Juneau’s new book, Festive !

Veronique Larocque
The Press

Simple and tasty recipes

For his second cookbook, Martin Juneau imagined a book with a “a little urban, a little rustic” look. “Finally, photographer Marc-Olivier Bécotte took the project completely elsewhere. […] I myself was surprised by the direction that the visual ended up giving to the book”, admits the co-owner of Pastaga.

The photos that evoke the swimming pool and aperitifs in the sun, however, reflect very well the chef’s desire to offer a work imbued with freshness and conviviality.

It is in this spirit that he chose the 75 recipes of Festive !

As with the Juneaus

“The first book [Simplicité culinaire, paru en 2016]it was more dishes that I made at the restaurant or that I would have made at the restaurant, ”he explains.

This time, the restaurateur is instead offering “simple and tasty” recipes, inspired by the meals he cooks as a family.

“Obviously, we gave ourselves the ammunition to do things that were more fun than mashed potatoes or parsnips,” he laughs.

Martin Juneau has also drawn recipes from those he has presented on the show in the past. The foodies pregamebroadcast on Zeste in 2020 and 2021.

Did he have an audience in mind when he wrote his book? “Not quite,” he replies. I told myself that I was going to do what I wanted to do […], hoping that it gives people a taste for cooking. »

Room for variety

With its varied sections, ranging from snack-style dishes to salads and surf ‘n’ turf, Festive ! is not a book designed specifically for entertaining on the terrace or for preparing a sports aperitif or for planning a picnic. It is a book that offers options that can be adapted to many occasions.

For a happy hour at the park, does he have any suggestions? A good dozen recipes of Festive ! lend themselves well to this type of gathering, believes Martin Juneau.

For an “optimal picnic experience”, he advises choosing dishes that can be cooked in advance and that keep well.

An example is the olive, ham and mozzarella cake. “It’s a recipe that I brought back when I went to work in France in 2000,” he explains. A savory cake that you just have to slice and share in a friendly atmosphere. “I really like that spirit. »

To drink

Who says 5 to 7, often says alcoholic beverages. A great lover and importer of natural wine, Martin Juneau took care to suggest a wine (or beer) pairing for each of his recipes. “Bubbles, light rosés, sour beer, white over acidity” are some of the indications mentioned. “I wanted to stay rather vague. I did not want to specifically give a wine from such a producer […] because that doesn’t mean the product is going to be available when people go to check out the book. »

Cocktail recipes are also available at the end of the book. Something to party all summer long.

Festive !

Martin Juneau

Editions of Man

216 pages

Recipe: cake with olives, ham and mozzarella

A savory cake to share that can be eaten as is or used as a base for toast at aperitif time

Yield: 4 servings

Preparation: 15 minutes

Cooking: 45 minutes

Ingredients

• 125 g (3/4 cup) all-purpose flour
• 3 g (1/2 tsp) sea salt
• 8 g (1/2 tbsp.) baking powder
• Zest of 1/2 lemon
• 100 ml (3/8 cup) whole milk
• 75 g (1/3 cup) brown butter (lightly coloured)
• 125 g (1/2 cup) eggs (about 4)
• 25 g (1 1/2 tbsp.) gray shallots, chopped (1 or 2 shallots)
• 75 g (7/8 cup) grated mozzarella
• 50 g (1/3 cup) pitted and crushed green olives
• 75 g (1/2 cup) prosciutto-type ham, cut into small pieces
• 30 g (2 1/2 tbsp.) chopped capers

Preparation

• 1. Preheat the oven to 190°C (375°F).
• 2. In a mixer, combine the flour, salt, baking powder and lemon zest.
• 3. Add the milk, brown butter, eggs and mix slowly.
• 4. Still stirring, add the shallots, cheese, olives, ham and capers.
• 5. Pour into a 15 cm × 30 cm (6 in × 12 in) rectangular non-stick cake pan and bake for 45 minutes.
• 6. Leave to rest before unmolding.

Recipe: crunchy fennel, feta and clementines

A salad bursting with freshness that you’ll want to slip into your picnic basket

Yield: 4 servings

Preparation: 20 minutes

Cooking: 10 minutes

Ingredients for the salad

• 2 fennel bulbs
• 4 clementines
• 120g (1 cup) feta
• Salt to taste

Ingredients for the vinaigrette

• 15 ml (1 tbsp.) soy sauce
• 10 ml (2 tsp) honey
• 10 ml (2 tsp) wasabi
• 20 ml (4 tsp) yuzu (or lemon) juice
• 5 ml (1 tsp) sesame oil
• 25 ml (5 tsp) vegetable oil
• 30 ml (2 tbsp.) sour cream

Preparation

• 1. In a large bowl, whisk together all the ingredients for the vinaigrette until smooth and homogeneous.
• 2. Remove the branches from the fennel bulbs and save a few leaves for serving. Using a mandolin, slice the bulbs very thinly. Add them to the large bowl, season with salt and toss to coat them well with the vinaigrette. Leave to stand for ten minutes (the fennel will soften under the effect of the salt and the vinaigrette).
• 3. Meanwhile, peel the clementines and separate the segments. To book.
• 4. Mop the feta well and place it in a small food processor to grind it into a powder (this step can be done with your fingers, but the result will be a little coarser).
• 5. The assembly is very simple: the fennel impregnated with vinaigrette in the base, segments of clementine arranged randomly and the feta powder sprinkled on top. Garnish with a few fennel leaves.

Recipe: mimosa eggs with crispy chicken skin

Amazing stuffed eggs

Yield: 4 to 6 servings

Preparation: 20 minutes

Cooking: 25 minutes

Ingredients

• 100 g (3 1/2 oz) chicken skin
• 10 large eggs
• Juice of 1 lemon, divided
• 125 ml (1/2 cup) mayonnaise (homemade or from the market)
• Salt to taste
• Crushed pepper to taste
• Green onion, if desired

Preparation

• 1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment (or waxed) paper.
• 2. Lay the chicken skins on the baking sheet, cover them with a second sheet of parchment (or waxed) paper and another baking sheet (to keep the skins flat). Bake for about 20 minutes or until the skins are golden brown and crispy. Place them on absorbent paper and set aside.
• 3. Meanwhile, put the eggs in a pan and pour cold water halfway through the pan. Add half the lemon juice and a large pinch of salt. Bring to a boil, lower the heat and cook for 12 minutes. Remove the hot water from the pan and pour cold water over it to stop the cooking. Peel the eggs, leaving them in the water (it’s easier that way).
• 4. Cut the eggs in half, remove the yolks and put them in a bowl. Using a fork, mash the yolks, add the mayonnaise and the rest of the lemon juice and mix well to obtain a smooth preparation. Season to taste. Transfer to a pastry bag fitted with a fluted tip. Reserve in the fridge.
• 5. Place the egg whites on a large plate or serving platter, open side up, and fill them with the egg yolk filling. Sprinkle with crushed chili and top with crushed chicken skins. Add small pieces of green onion, if desired.

Note: Don’t have chicken skin on hand? It is possible to replace it with small pieces of bacon as in our photos.