Calvados Roger GROULT - Cooking with Calvados

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Fine young Calvados (3 year old or 8 year old ) will be an ideal match to your cooking
		OSTRICH WITH MORELS AND APPLES Ingredients for 4 servings Preparation time: 15 minutes Cooking time: 30 minutes 4 slabs of ostrich 100 gr. morels 1 large apple 150 gr. pieces of bacon 100 gr. white baby onions 1 red onion 3 cloves of garlic, minced 6cl calvados 250 gr. heavy cream 50 gr. butter Salt and ground pepper Garnish : asparagus, broccoli, potatoes Brown onion, bacon, and minced garlic in butter. Add morels, apple slices, and baby onions. Season with salt and pepper, cook a few extra minutes. Flambe with 3cl of calvados. Shake or cover pan until flames die. Add cream, keep over a slow heat. Remove from heat and keep warm. Cook each side of meat over a brisk heat, flambe with 3cl of calvados. Shake or coat pan until flames die. Coat with sauce. Serve hot.



		SEA BASS FILLET WITH MUSHROOM AND FENNEL Ingredients for 4 servings Preparation time: 15 minutes Cooking time: 15 minutes 4 sea bass fillets 100 gr. portobello mushrooms 1 onion 1 clove of garlic, minced 3 pinches of aniseed beans A drop of pastis 3 cl calvados 100 gr. heavy cream 50 gr. butter Salt and ground pepper Garnish : 2 fennels cooked in salted water, about 15mn Brown the onion in butter. Add mushrooms, minced garlic, aniseed beans and a drop of pastis. Season with salt and pepper and cook over a slow heat about 10 mn. Flambe with calvados. Shake or cover pan until flames die. Add cream, keep over a slow heat a few more minutes. Remove from pan and keep warm. In the same pan, cook the fillets before coating with sauce and fennels. Serve hot.



		GUINEA FOWL, NORMANDIE STYLE Ingredients for 4 servings Preparation time: 15 minutes Cooking time: 35 to 40 minutes 1 large guinea fowl (approx. 1.2 kg) 1 kg apples 1 glass of Calvados 150 gr. butter Salt and freshly ground paper Preheat the oven (thermostat 6 – 180°C. / 350°F.). Coat the guinea fowl with 100 g butter. Place in the oven and cook for 35 to 40 minutes. While the guinea fowl is cooking, peel the apples and cut into slices. Brown them in a shallow frying pan with 50 g butter. When the guinea fowl is 3/4 cooked, flambe with calvados and place the apples around the guinea fowl. Serve hot.



		BABY ARTICHOKE CALVADOS SAUTE Ingredients for 6 servings Preparation time: 30 minutes Cooking time: 30 minutes 6 Baby artichokes 6 Pork loin scallops 100 gr. Butter; clarified 350 gr. Apple slices 80 gr. Green onions, sliced 1 1/2 ts Garlic, minced Chopped sage leaves 10 cl. Calvados Chicken stock as needed Salt to taste Garnish: sage leaves Wash, trim and halve artichoke hearts. Store in acidulated water. For each serving, 1 pork scallop in butter. Remove from pan and hold warm. Saute the 12 artichoke halves in pan, about 5 minutes. Add portions of apples, onions, sage, Calvados and toss. Moisten with chicken stock and season with salt. Add serving of pork and toss again. Remove to serving plate and garnish with sage leaves. Source : justvegetablerecipes.com



		VEAL SCALLOPPINE WITH VANILLA AND CALVADOS Ingredients for 4 servings Preparation time: 15 minutes Cooking time: 15 minutes 4 scaloppine 30 gr. butter, unsalted 3 cl. Calvados 3 shallots, minced Chopped parsley and thyme tt 1/2 cup dry white wine 1/2 cup heavy cream 1/2 vanilla bean, split Coat veal lightly with seasoned flour and brown in the butter. Cook meat until tender, approximately five minutes. Warm the Calvados separately, and add to the pan. Flambe. Shake pan until flames die. Remove meat from pan and keep warm. Add shallots, parsley, thyme, wine, cream and vanilla. Blend well. Return meat to the pan, and turn to coat. Remove vanilla bean and plate to serve. Source : foodreference.com



		“VALLÉE D’AUGE” CHICKEN Ingredients for 6 servings Preparation time: 30 minutes Cooking time: 60 minutes One chicken (about 2kg) 30 gr. butter 4cl calvados 250 gr. portobello mushrooms 3 shalotts, minced 1 cup heavy cream 3 egg yolks 1 cup chicken stock salt and pepper Carve the chicken into 6 pieces. Brown them in butter with shalotts. Flambe with calvados. Shake or cover pan until flames die. Add pan-sauteed mushrooms, season with salt and pepper. Moisten with chicken stock, coat and cook meat, about 40mn. Remove chicken and mushrooms from the pan, keep warm. Skim the sauce, strain, add cream, get it to boiling and remove from heat. Add whisked egg yolks, warm over brisk heat with no boiling. Pour over the chicken and mushrooms. Serve with Creole rice.

Calvados Roger GROULT Clos de la Hurvanière, 14290 Saint-Cyr du Ronceray, France Tel: +33 (0)2 31 63 71 53 - Fax: +33 (0)2 31 63 90 77 - Email: