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askwhatsforlunch · 4 months

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Cognac Quails

These Cognac Quails, soaked in brandy and roasted to deep golden brown perfection, remain beautifully juicy, and their delicate flesh is fragrant with the spirit! They are absolutely delicious and were our pièce de résitance on New Year's Eve! You needn't wait for a festive occasion though, these beauties will brighten up any chill, windy and grey Winter day! Happy Wednesday!

Ingredients (serves 4):

half a dozen prunes

4 large dried figs

1/3 cup dried apricots

1/2 cup good quality Cognac or Brandy

3 rashers smoked streaky bacon

1 tablespoon olive oil

half an onion

1/2 teaspoon coriander seeds

1/2 cup cooked wheat berry

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

4 beautiful quails, prepared and gutted

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

4 tablespoons unsalted butter, softened at room temperature

2/3 cup good quality Cognac or Brandy

The day before, pit the prunes. Place prunes, dried figs and dried apricots in a bowl. . Add the Cognac. Stir to mix well. Cover with cling film, and leave to soak, at room temperature, overnight.

The next day, heat a deep skillet over medium-high heat. Add bacon rashers, and fry, a couple of minutes on each side. Remove bacon from the skillet, keeping the bacon fat in the skillet, and transfer to small plate. Set aside.

Add olive oil to the skillet.

Peel and finely chop onion, and stir into the skillet. Cook, about 3 minutes, until tender. Add coriander seeds, and fry, a minute more.

Cut Cognac-soaked prunes, figs and apricots in small dices, and stir into the skillet. Cook, a couple of minutes more.

Roughly chop bacon, and return to the skillet. Cook, another minute.

Stir in cooked wheat berry, and cook, a couple of minutes. Season with fleur de sel and black pepper.

Gradually stir in half of the remaining Cognac from the soaked fruit. Reduce heat to medium, and cook a couple of minutes more. Remove from the heat and let cool completely.

Preheat oven to 200°C/395°F.

Season the inside and outside of the quails with fleur de sel and black pepper, rubbing them in gently. Drizzle remaining fruit Cognac into each quail, rubbing it in and all over the birds.

Generously stuff the quails with Cognac-soaked fruit and wheat berry mixture. Secure it in with a toothpick, to close the gap.

Arrange stuffed quails onto a roasting tin, and rub each generously with softened butter. Pour half of the Cognac at the bottom of the tin, and place in the middle of the hot oven.

Roast, at 200°C/395°F, 1 hour, regularly basting with Cognac and roasting juices. About half-way through, pour in remaining Cognac at the bottom of the tin.

Serve Cognac Quails hot, with Roasted or Butter Parsnips.

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hcshannon · 4 years

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Have your own Babette’s feast

Turtle Soup with Amontillado

Blini Demidoff

Quail in Sarcophagus

Endive Salad

Rum sponge cake with figs and glacéed fruits (can’t find a good recipe for this)

assorted cheeses and fruits served with Sauternes

coffee with vieux marc Grande Champagne cognac.

#Babette's feast #I wish I could try this #I can't cook #fun stuff to do at home

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theskinnyfrenchchick · 5 years

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Fontainebleau quail

Highly appreciated by food lovers, quail is at the same time rustic and sophisticated. Many chefs have their own way of cooking it and the variety of side dishes you can serve quails with is endless, but the popular grape-based Fontainebleau quail is my favorite.

The Chasselas doré de Fontainebleau is a very sweet dessert grape with a green and golden skin, but if you can’t find this particular grape for your recipe another variety of white grape will do. The sweeter and firmer, the better.

In my recipe I use Sichuan pepper and ajwain (also known as ajowan caraway or carom - see the photo below). I love their subtle taste. If you can’t find those condiments don’t hesitate and make the recipe your own by using your favorite herbs and peppers.

Ingredients (for 2 servings):

- 2 quails

- 300g Chasselas doré de Fontainebleau

- 3 tbsp butter

- 1 tbsp honey

- 2 tbsp Cognac

- 1 tsp salt/Sichuan pepper/Ajwain

- 2 tbsp breadcrumbs

Method:

1/ Melt the butter and mix with the Cognac, honey, salt, pepper and ajwain.

2/ Preheat oven to 210C. Wash and dry the grapes.

3/ Stuff the quails with as many grapes as possible and coat the birds with the butter mixture.

4/ Mix the remaining grapes with what’s left of the butter mixture.

5/ Place the quails and the grapes in an oven dish, sprinkle with breadcrumbs and cover with tin foil. You can refrigerate over night if you intend to cook the following day.

6/ Cook for 25 minutes, then remove the tin foil, and cook for another 25 minutes, basting regularly.

7/ Place the quails on the plates and serve immediately.

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askwhatsforlunch · 4 months

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Mincemeat Foie Gras Terrine

This festive Mincemeat Foie Gras Terrine is a delicious and elegant way to open your Christmas Lunch! Happy Christmas to you all!

Ingredients (serves 6 to 8):

340 grams/12 ounces whole raw Grade A duck foie gras at room temperature, cleaned and deveined

½ teaspoon fleur de sel or sea salt flakes

½ teaspoon freshly cracked black pepper

6 tablespoons good quality Cognac

3 heaped tablespoons Mincemeat

Separate foie gras lobes and place them in a shallow dish. Season with fleur de sel and black pepper on all sides.

Pour Cognac over the foie gras and gently rub onto the lobes. Place dish in the refrigerator, to marinate and infuse overnight.

The next day, preheat oven to 100°C/210°F. Place one of the foie gras lobe, plump-side down into a 600-millilitre/20-fluid-ounce terrine dish, pressing gently to fit and level. Spoon Mincemeat on top, levelling into a generous layer.

Place remaining foie gras lobe on top, pressing gently and rubbing the edges to seal. Close with the lid and place in the middle of a large baking dish. Fill baking dish to three-quarters with warm water, to make a bain-marie.

Place baking dish in the middle of the oven, and cook in the bain-marie, 1 hour, at 100°C/210°F.

Once cooked remove bain-marie from the oven, and let cool, half an hour. With a spoon, scoop out excess fat at the top of the terrine, leaving enough to make a thin yellow layer when it cools down and congeal. Cover with the lid once more, and place foie gras terrine in the refrigerator, to chill and infuse, overnight to four days.

Serve Mincemeat Foie Gras Terrine, cut in slices, with slices of toasted Brioche, or Soft White Bread, and a slightly sweet, well-chilled white wine, like a moelleux Sauternes or Loupiac.

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askwhatsforlunch · 1 year

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Cognac Foie Gras Terrine

To toast to the end of a year and celebrate the coming of a new one, we indulge in foods and drinks we don’t usually eat. Foie Gras, for instance, is a staple of Holiday tables in France, and cooking it yourself is rather simple. Thus, spooning slices of this festive, tasty Cognac Foie Gras Terrine is a delicious way to start your last meal of 2022! Happy New Year’s Eve!

Ingredients (serves 6 to 8):

500 grams/1.10 pound whole raw Grade A duck foie gras at room temperature, cleaned and deveined

1/2 teaspoon fleur de sel or sea salt flakes

½ teaspoon freshly cracked black pepper

6 tablespoons good quality Cognac

Separate foie gras lobes and place them in a shallow dish. Season with fleur de sel and black pepper on all sides.

Pour Cognac over the foie gras and gently rub onto the lobes. Place dish in the refrigerator, to marinate and infuse overnight.

The next day, preheat oven to 100°C/210°F. Place one of the foie gras lobe, plump-side down into a 600-millilitre/20-fluid-ounce terrine dish, pressing gently to fit. Drizzle with a little of the remaining Cognac marinade. Place remaining foie gras lobe on top, pressing gently and rubbing the edges to seal. Close with the lid and place in the middle of a large baking dish. Fill baking dish to three-quarters with warm water, to make a bain-marie.

Place baking dish in the middle of the oven, and cook in the bain-marie, 1 hour, at 100°C/210°F.

Serve Cognac Foie Gras Terrine, cut in slices, with slices of toasted Brioche, or Soft White Bread, fig halves sautéed in butter and honey, and a slightly sweet, well-chilled white wine, like a moelleux Côtes de Gascogne.

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