Serves: 4 - 6 People

Quiche Lorraine with Brisket

• Ingredients
  • 4 oz of grated Frère Jacques cheese from Abbey St-Benoit-du-Lac 
  • 5 oz brisket from Pasta et Fumo 
  • 1 quiche dough from Atelier du Pain 
  • 6 eggs 
  • 1/2 teaspoon dried oregano 
  • 1/4 cup cream 
  • 1 onion sliced 
  • 1 tablespoon of butter 
  • Salt 
  • Pepper
• Preparation
  • Bake the quiche dough for 10 to 15 minutes at 350 degrees Fahrenheit. 
  • Meanwhile, sauté the onion in the butter and set aside.  
  • In a bowl, mix together the eggs, then add the brisket, cheese, oregano, cream, onion, salt and pepper. 
  • When the dough is ready, pour in the mixture. 
  • Bake at 350 degrees Fahrenheit, for 25 minutes.

Smoked Trout Quiche

• Ingredients:
  • 4.5 oz smoked trout from Pasta et Fumo 
  • 1 quiche dough from Atelier du Pain 
  • 6 duck eggs 
  • 1/4 cup cream 
  • 1 tablespoon of butter 
  • 1/2 leek thinly sliced 
  • 1 tablespoon fresh cream 
  • A few strips of cucumber 
  • A few sprigs of dill 
  • Salt 
  • Pepper
• Preparation
  • Bake the quiche dough for 10 to 15 minutes at 350 degrees Fahrenheit. 
  • Meanwhile, brown the leek in the butter and set aside. 
  • In a bowl, mix the eggs, add the trout, cream, leek, salt and pepper. 
  • When the dough is ready pour in the mixture. 
  • Bake at 350 degrees Fahrenheit for 25 minutes. 
  • Garnish with fresh cream, cucumber and dill.

Drink

• Fitch Bay Coffee (available in all of our chalets!)

Makes: 4 Sandwiches

Russian Sauce

• Ingredients
  • ¼ onion finely chopped 
  • 5 tablespoons mayonnaise 
  • 1 tablespoon of ketchup 
  • 1/4 tsp paprika 
  • 1 pinch of chili powder 
  • 1/2 teaspoon lemon juice 
  • 3 drops Worcestershire sauce 
  • 1/2 teaspoon red wine vinegar 
  • ½ to 1 teaspoon horseradish

Sandwich

• Ingredients
  • 10.5 oz smoked lamb meat from Ferme Marilau 
  • 10.5 oz grated Frère Jacques cheese from Abbey of St-Benoit-du-Lac 
  • 8 slices of rye bread or milk bread from Atelier du Pain 
  • 4 to 8 tablespoons sauerkraut 
  • 2 tablespoons of butter

Preparation

• Mix all the sauce ingredients and set aside. 
• Assemble the sandwiches: sauce, smoked meat, cheese and sauerkraut. 
• In a frying pan, melt the butter, cook the sandwiches until they are golden on each side and the cheese is melted.

Serves: 4 - 6 people

Pork 

• Ingredients
  • 3 lbs rack of pork from Ferme Marilau 
  • 1 tablespoon olive oil 
  • 1 tablespoon of butter 
  • Salt 
  • Pepper
• Preparation
  • Coat the pork with olive oil, salt and pepper. 
  • Melt the butter in the skillet, then sear the meat on all sides. 
  • Bake for one hour at 400 degrees Fahrenheit (internal temperature 60 degrees Celsius). 
  • Leave to rest for fifteen minutes.

Mashed Potatoes with Smoked Cheese

• Ingredients
  • 14 oz of smoked Fontina from Abbey of St-Benoit-du-Lac 
  • 10 medium potatoes 
  • 1.7 oz butter 
  • 3/4 c milk 
  • 1/2 c cream 
  • 3 minced garlic cloves 
  • Salt 
  • Pepper
• Preparation
  • Peel potatoes. Boil them in salted water. Drain, then set aside. 
  • Bring the cream and garlic to a boil. Leave to infuse for a few minute and set aside. 
  • Add the butter to the potatoes, then mash them. 
  • Gradually add the cream mixture. 
  • Gradually add milk and cheese. 
  • Salt and pepper.

Mustard and Beer Sauce

• Ingredients
  • 1 chopped onion 
  • 1 minced garlic clove 
  • 1/4 c veal stock 
  • 1/2 c of L’ubac of beer from Canton Brasse 
  • 4-6 teaspoons old-fashioned mustard 
  • 1 tablespoon of cream 
  • 2 teaspoons of butter 
  • Starch (if necessary)
• Preparation
  • In the pan that was used to sear the pork, add 1 teaspoon of butter, the onion, then the garlic. 
  • Deglaze the pan with the beer to loosen the cooking juices. 
  • Add the veal stock, mustard, salt and pepper. 
  • Bring to a boil and let reduce slightly. 
  • Add cream and butter. Stir.
  • Add cornstarch to thicken if necessary.

Brussel Sprouts

• Ingredients
  • A dozen stripped brussels sprouts 
  • 1 teaspoon olive oil 
  • 1 pinch of oregano 
  • Salt 
  • Pepper
• Preparation
  • Coat the Brussels sprouts with olive oil, salt and pepper. 
  • Roast in the oven for about 20 minutes at 400 degrees Fahrenheit, turning occasionally. 
  • Set aside.

Leeks

• Ingredients
  • 1 white leek sliced 
  • 1 tablespoon of butter 
  • Salt 
  • Pepper
• Preparation
  • In a skillet over low heat, add the butter. 
  • Add leek slices, salt and pepper. 
  • Cook slowly, then set aside.

Carrots

• Ingredients
  • 5-6 Nantes carrots 
  • 1 tablespoon of butter 
  • 1 tablespoon of honey 
  • 3/4 ml veal stock
• Preparation
  • Cut the carrots in half lengthwise. 
  • In a skillet over medium heat, sear the carrots in the butter, salt and pepper. 
  • Over low heat, add the veal stock.  
  • Cook until the carrots are al dente, about 20 minutes. 
  • Add honey.

Assembly

• When all the ingredients are ready, place the puree at the bottom of the plate.
• Then the rack of pork. 
• Scatter the vegetables. 
• Add sauce.