Skip to content

Posts from the ‘Holidays’ Category

Bonne Annee – Happy New Year!

Duck NY Greeting

New Year’s Eve with Ariane

The Epoch Times has reported Ariane’s official New Year’s Eve plans. She’s going to ring in 2015 quietly, at home with a few friends. Those friends include Chef Hélène Darroze and Chef Bernard Liberatore, so the food needs to be great.

Fantastic Four!

L – R: Helene Darroze, Gabrielle Hamilton, Barbara Lynch, Ariane Daguin.

You know it will be.  Ariane is  going to provide the best ingredients from D’Artagnan: caviar, foie gras and mangalica ham. It’s shaping up to be a lavish feast. In a last-minute change Ariane decided to serve Wagyu striploin instead of lobster, because, hey, it’s Wagyu.

Mangalica Ham with DArtagnan Stand

D’Artagnan bone-in mangalica ham on the carving stand

We’ll have to wait and see how this crowd of kitchen luminaries decides to cook it all up. You can bet we’ll be asking Ariane for photos!

Recipe_Caviar_and_Creme_Fraiche_on_Baby_Potatoes_HomeMedium

Our recipe for caviar and creme-fraiche on baby potatoes

As for drinks, don’t worry about this crowd. Ariane will serve Pousse-Rapiere, which is the aperitif of choice in Gascony. This can be replicated at home with Armagnac, sparkling wine and a slice of orange. But the “push of the rapier” is quiet strong, as this amusing blog post attests. If you don’t have the special flute with a rapier on the side for measuring, no worries. Substitute a champagne flute. And check this site for more information about this delightful cocktail.

pousse_glass

We wish you all a Happy New Year full of tasty adventures. And let us know how you spend the evening – and what you eat! Salut!

 

 

New Year’s Eve Party

We think every party needs a charcuterie board on the table. With that strong beginning, you can serve all manner of tasty nibbles and host a New Year’s Eve party that everyone will talk about well into next year.

charcuterie retouchedB

If you take our suggestion and serve charcuterie – duck rillettes, pâté, saucisson sec – these quick pickled mushrooms will complement the rich flavors and textures nicely.

Recipe_Pickled_Mushrooms_HomeMedium

Our chorizo croquettes are served with smoky paprika sauce and make a fabulous finger food for a New Year’s Eve party.

Recipe_Chorizo_Croquettes_HomeMedium

Get the best puff pastry you can find for these mushroom vol-au-vents. And let the vegetarians know that you will have tasty options for them.

Recipe_Wild_Mushroom_Vol_au_Vents_HomeMedium

New Year’s Eve calls for the fancy stuff. Our caviar pairs well with baby red potatoes and crème fraiche in this simple –  yet elegant – recipe.

Recipe_Caviar_and_Creme_Fraiche_on_Baby_Potatoes_HomeMedium

These dainty deviled quail eggs with porcini and parmesan  will be a hit. Set them in a drift of parmesan cheese and watch them vanish fast.

porcini eggs

And after the revelry is done, and you are looking for a fortifying New Year’s Day brunch, look to our recipes for inspiration. Because bacon helps make everything better. Your resolutions actually begin January 2.

 

Have a Happy New Year with 15% OFF!

It’s time to plan your New Year’s Eve festivities. In our experience, the party is always better with foie gras, caviar, or cassoulet on the table. Save 15% off a selection of our favorites from filet mignon to black winter truffles, and everything in between. Because New Year’s Eve is the time for something a bit luxurious, something with je ne sais quoi.  

And don’t forget to plan a proper brunch on New Year’s Day!  Along with that hair of the dog, we find bacon quite effective (and delicious).

HPC_NewYearsEve

Happy Holidays

HappyHolidaysHero

Ham for the Holidays

Our heritage ham is featured in the December issue of Bon Appetit magazine … and they did a beautiful job with it. Check out their video with editor Adam Rappaport extolling the virtues of the ham for a holiday party. We get a little choked up watching the video. Our ham looks so good. And it’s bringing people together, with forks and knives at the ready.

Bon Appetit Ham 2 Pages

Let’s have a close-up, shall we? Just look at that gorgeous glaze and crispy skin. There’s nothing to it, as the video proves. And we have two simple recipes for the glaze. But don’t be afraid to improvise.

marmalade-glazed-ham-940x560-1415993971

You can get one of these glorious 12- to 14-lb pieces of porcine heaven at dartagnan.com.  Already have a plan for your Christmas meal? Well, maybe a ham would liven up your New Year’s Eve party!

Roasting for the Holidays

What are you roasting for Christmas this year?

It seems fitting that a holiday gathering should center on a piece of roasted meat. Thanksgiving has the turkey, but at Christmas there’s room for more culinary expression.

While technically not a roast, something we always recommend for a big party is the cassoulet. An iconic French dish of beans and cured meats, the cassoulet has come into its own the past few years. Lots of restaurants are serving it, in all kinds of variations. Our recipe kit is the classic version from Southwest France, as you would expect. This one-dish meal serves up to 12 people, making it ideal for a holiday meal.

This is the natural "crust" that is formed on a cassoulet. No crumbs required.

This is the natural “crust” that is formed on a cassoulet. No crumbs required.

The Christmas goose. Without Dickens, would we all yearn for a roasted goose on the table? When you want to invoke tradition, and do it with flare, this is the bird for you. With dark meat and incomparable flavor, a goose is ideal for a smaller crowd – say 5 to 7 people.

Roasted Goose

Roasted Goose, a la Dickens

Another well-established European tradition is the capon. Bigger than a chicken, with more robust flavor, plus a lot more breast meat, the capon is a crowd-pleaser.

FCAPO002-1_VA1_SQ

A juicy capon for Christmas.

Many families roast a turkey at Christmas, and it’s a solid choice, because it feeds many and is a little more mainstream than a goose or capon. We like ours with black truffle butter under the skin, just to keep things interesting.

D'Artagnan Food products

Black truffle butter serves to flavor and baste the turkey.

For those with a taste for red meat, there’s always Wagyu beef. This 3- or 4-rib roast is the last word in luxurious dining. There’s not much to do when it comes to roasting this epic piece of beef – just be sure not to overcook it. You want to err on the side of rare to maintain the exquisite texture and flavor.

Recipe_Wagyu_Standing_Rib_Roast_HomeMedium

The Wagyu beef standing rib roast in all its glory.

No, we did not forget the holiday ham. Ours is made with heritage-breed pork and is smoked over real applewood. All you need to do it glaze it and pop it in the oven for a superb meal of impressive proportions.

DArtagnan 2013_705A

Our heritage ham all glazed and ready.

Whatever you decide to place at the center of your holiday feast, you’d better order fast for delivery before Christmas! Monday, Dec. 22 is the last chance!

Happy Hanukkah!

We wish all who celebrate the Festival of Lights a happy and health Hanukkah. May all your latkes be fried in duck fat and topped with foie grasHappy Hanukkah 2014

 

Wagyu Standing Rib Roast

When it comes to serving an impressive meal, whether for a  holiday or a celebration, this Wagyu beef prime rib roast will be there for you.

Little embellishment is needed for this gorgeous rib roast – just salt, pepper, and a very hot oven. Starting the roast at a high temperature will create a beautiful crust which will add tremendous flavor and seal in the juices. Cooked to medium-rare, this Wagyu prime rib is melt-in-your-mouth tender. It should serve 6 to 10 people, depending on whether you get a 3- or 4-rib roast. And how hungry the people are.

Recipe_Wagyu_Standing_Rib_Roast_HomeMedium

Ingredients

Wagyu  beef rib roast, 3 or 4 bone
Kosher salt
Freshly cracked black pepper

Preparation

1. Remove the roast from the refrigerator about 1 hour prior to cooking.

2. Preheat the oven to 450 degrees F.

3. Generously season the meat on all sides with kosher salt and freshly cracked black pepper. Place roast fat side up in a rack on a shallow pan. Roast for 25 minutes.

4. Reduce the oven temperature to 350 degrees F and continue to roast for about 15 minutes per pound, or until an instant read thermometer reaches an internal temperature of 130 – 140 degrees F, for a medium-rare center.

5. Allow the roast to rest on a cutting board for at least 15 minutes before carving. Spoon warm pan drippings over, if desired.

Black Friday Savings!

It’s time to start shopping for the holidays! Enjoy savings all weekend and into Cyber Monday at dartagnan.com. Shop our gift collections, presentation gift baskets and other ideas sure to please the food lovers on your list … cassoulet for Christmas, anyone?

HPC_BlackFriday14

*This limited-time offer ends Monday, 12/1/2014 at midnight EST. Discount may not be combined with any other offer and is not valid on pending or prior purchases or toward the purchase of Gift Certificates or Value Club Memberships. Offer applies to product purchase only, before shipping and handling; standard shipping charges will be applied. No promo code necessary.