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Posts tagged ‘canapes’

Recipe: Black Truffle Butter Gougeres

Classic gougeres are already a cocktail hour favorite, but add our Black Truffle Butter, and they become completely irresistible.  These delectable little puffs pair equally well with champagne or cocktails, making them perfect for aperitif.  We won’t tell how easy they are to make!

Black Truffle Butter Gougeres

Ingredients
1 cup milk
1 cup water
7 tablespoons D’Artagnan Black Truffle Butter
3/4 teaspoon coarse salt
1 1/2 cups all-purpose flour, plus 1 tablespoon
1/4 teaspoon D’Artagnan Black Truffle Oil
4 large eggs
1 3/4 cups Gruyère cheese, finely grated
Freshly-ground black pepper, to taste

gougeres blog

Preparation
1. Preheat oven to 350 degrees F. Line baking sheets with silpat mats or parchment paper; set aside.

2. In a medium pot over medium-high heat, add milk, water, truffle butter and salt. Bring to a boil. Add flour, all at once. Cook, stirring constantly with a wooden spoon, until dough comes together and creates a film on bottom and sides of the pot, 5 to 10 minutes.

3. Remove from heat. Transfer to the bowl of a stand mixer with the paddle attachment, allow to cool slightly, about 5 minutes.

4. Add eggs, one at a time, mixing after each addition. Add truffle oil. Finished dough should form peaks that droop over and be smooth and glossy.

5. Drop 1 tablespoon sized balls of dough onto the prepared baking sheets. (1 tbs. sized cookie scoop works well for this, or a spoon + wet fingers. Dough may also be piped with a pastry bag.) Top each gougere with a large pinch of gruyere. Season the gougeres with pepper.

6. Transfer to preheated oven and bake until puffed and golden brown, rotating pan once mid-baking, about 30 minutes. Serve warm or at room temperature.

Featured Recipe: Blini with Caviar

Perfect for your New Year’s Eve fete, this easy recipe for blini uses all-purpose flour instead of buckwheat for a light texture and delicate flavor that lets our French caviar shine! Give it a try!

Buttery blini make a tasty cushion for our French ossetra caviar.

Buttery blini make a tasty cushion for our French ossetra caviar.

Ingredients

2 1/4 teaspoons active dry yeast, (one 1/4 ounce envelope)
1/2 cup warm water, (about 110 degrees)
1 cup all-purpose flour
Coarse sea salt or fleur de sel, to taste
1/2 cup buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, seperated
Crème Fraîche, for serving
D’Artagnan Farm-Raised Ossetra Caviar, for serving

Preparation

1. In a small bowl, add water and sprinkle yeast over the top. Let stand until foamy, about 5 minutes. Sift together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.

2. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes

3. Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blini and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side

4. Transfer to a lined sheet tray and allow to cool.

5. Garnish with a small dollop of crème fraîche, then top with a spoon of D’Artagnan ossetra caviar. Serve immediately.

Easter Appetizers D’Artagnan Style

Still planning your Easter feast? We’re here to help!

This year, we’ve put together a sample menu of fabulous spring recipes for your Easter table. Today’s post puts the spotlight on appetizers.

First up, our Black Truffle Butter Gougeres.

Light-as-air puffs with a moist interior, these truffle-flecked gougeres will disappear fast – so make a bunch!  We adapted this tried-and-true recipe from Daniel Boulud’s cookbook, Cocktails & Amuses-Bouches for Him & Her.

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Teeny deviled quail eggs are not only delicious but a great conversation starter. Here are three crowd-pleasing variations that start with the same basic ingredients and technique then veer off in completely different directions – trust us, there’s one for every taste!

Deviled Quail Eggs with Bacon & Thyme

These little beauties have a satisfying smoky bite from the addition of our Uncured Hickory Smoked Bacon. Fresh thyme balances the richness.

Deviled Quail Eggs with Porcini & Parmesan

Don’t let their size fool you – these mini eggs are umami-bombs. Our Porcini Powder lends an earthy richness while the soft bed of microplaned parmesan gives them a stable resting spot and another layer of flavor.

Deviled Quail Eggs with D’Artagnan Caviar

A swirl of creme fraiche makes these deviled eggs silky smooth, but the real star of this dish is our exclusive Caviar D’Aquitaine.

An Easter meal just isn’t complete without some early spring vegetables. Adapted from one of our favorite Martha Stewart recipes,  this easy-to-make Asparagus Tart with Jambon de Bayonne is piled high with ribbons of tender-crisp asparagus and topped with a sprinkling of salty Gruyere. Our version has a hidden layer of Bayonne Ham that puts it over the edge. Delicious!

Are you hungry yet?!

We’re not finished! Tomorrow we’ll cover classic Easter main courses and comforting side dishes. On Friday, we’ll tie it all together with some convivial wine pairings from one of America’s top sommeliers!

Stay tuned!

Our New Year’s Eve Party Tips

At a good New Year’s Eve Party, the star is the champagne. When planning the menu for your party, consider flavors that pair will with bubbly. So that you can be a guest at your own party, select dishes that require little work, can be made ahead of time, and will taste delicious at room temperature; not having to keep foods hot or cold is one less thing to worry about. Serving finger food is a win-win! It means fewer dishes at the end of the party, and it also keeps guests’ hands free, allowing them more freedom to mingle and munch their way through the evening.

For an elegant affair with your foodie friends, try the following ideas:


Getting the Party Started

To get the party going with a little fun and whimsy, serve popcorn drizzled with melted truffle butter and sprinkled with a fine grating of good parmesan.
Also, ease your guests into the party with an inviting charcuterie platter. Include a variety of offerings such as peppery Dry-Cured Saucisson Sec or Wild Boar Saucisson Sec and Jambon de Bayonne (French Prosciutto). Pâté is always welcome on a charcuterie platter. If you can’t decide which one to serve, try The French Pâté Collection, which allows you to sample three different kinds. Include water crackers or thin bread sticks with your charcuterie platter.

Leading Up to the Countdown
Serve an understated beef carpaccio. (Freeze a beef tenderloin until firm. Slice as thinly as possible. You might even gently flatten the slices with a meat mallet to ensure ultimate thinness. Arrange the slices of meat beautifully on a plate. Drizzle with extra-virgin olive oil and sprinkle with big grains of salt and black pepper.)

For a spin on a classic party appetizer, try Duck and Scallop Rumaki.

Make D’Artagnan’s Mousse of Foie Gras with Candied Hazelnuts, and the foie gras and hazelnuts will both sing in harmony with champagne.

For a savory bite, serve canapés with mushrooms – tiny toasts topped with creamy goat cheese and wild mushrooms sautéed with garlic, shallots, and a splash of sherry or Madeira.

Just after Midnight
After the clock strikes midnight and your guests have celebrated with a toast and a New Year’s kiss, continue the party by bringing out a platter of French Kisses, prunes marinated in French Brandy and stuffed with foie gras mousse.

Late into the Night
For a sweet ending to the party, you can’t get much easier than strawberries with mascarpone and chocolate. (Slice strawberries in half, leaving the tops on for garnish. Pipe a little mascarpone cheese on the cut side of each berry and top with shaved chocolate.)

Quick Tip

With your perfect over-the-top menu all set, you might not know how to respond if a guest asks what they can bring to the party. Remember that you can never have too much champagne. Also, a lovely wedge of soft, rind-ripened cheese will complement the charcuterie platter perfectly.

Super Easy Thanksgiving Canapés!

Here’s one of our go-to recipes for impromptu holiday get-togethers and drop-in guests. Game Sausage Stuffed Mushrooms – yum! These tasty bites only require 3 ingredients and couldn’t be easier (or faster) to make.

game sausage stuffed mushroom bites

You could use any of our Game or Chicken Sausages. Here we used our Wild Boar – but Duck & Armagnac, Venison & Cherry, Rabbit Ginger or Chicken Truffle would work equally well.

plump mushroom caps stuffed with sausage and breadcrumbs

Here’s the recipe to read, download, print or share. Bon appetit!

View this document on Scribd

NEW Product!

Just in time for the holidays, we are proud to announce a brand new product in the D’Artagnan lineup! It’s the luxury trifecta of deliciousness: foie gras, truffles, and now CAVIAR!!

But, it’s not just any caviar. It’s sustainable, environmentally friendly, farm-raised Ossetra from the Aquitaine region of France. And it’s unbelievably delicious! The silvery pearls are firm and plump, with a silky mouth feel and with a clean, nutty flavor that lingers… heaven.

Simple Pleasures: Quail Egg Toast

This is one of Ariane’s go-to dishes for easy entertaining and a favorite among D’Artagnan staff. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, eggs in a frame, or cowboy toast – when made with brioche, black truffle butter and diminutive quail eggs, we call it ridiculously delicious!


Perfect for l’heure de l’apéro, as a passed or plated hors d’oeuvre, the little toasts are just the right size to whet the appetite. Buttery brioche crisps up beautifully and makes the perfect foil to a velvety yolk and a sprinkling of crunchy Maldon salt finishes the dish. This is less of a recipe and more just instruction. 1 pack of eggs will make 18 toasts & we’d recommend 2-3 toasts per person……

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