I have been dreaming of Paris lately and, even though we can’t be in our most favorite place on earth for the Holiday, I am going to bring Paris to our home for Christmas by serving a French Bistro Dinner.
French Bistro Christmas Dinner Menu
Charcuterie, Cheeses, Condiments
Austrian Vegetable Soup
Bibb Lettuce, Hearts of Palm, Pickled Onion, Haas Avocado, Triple Cream Brie, Toasted Almonds, French Vinaigrette
Pan Sautéed Duck Breast with Currant Duck Sauce
Haricot Verts with Pecans
Smashed Yukon Gold Potatoes with Creme Fraiche and White Truffle Oil
Dessert
Blueberry-Peach Clafouti
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Charcuterie, Cheeses, Condiments
You can mix this up any way you want, use your imagination.
Austrian Vegetable Soup
Makes 4 Quarts
2 Ounces Unsalted Butter (1/2 Stick)
½ Pound Thick Cut Bacon, Finely Chopped
4 Cups Finely Chopped Carrots
4 Cups Finely Chopped Celery
2 Cups Finely Chopped Spanish Onions
2 Cups Chopped Peeled Yukon Gold Potatoes (Medium Dice)
½ Cup All-Purpose Flour
6 Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth, Heated
2 Teaspoons Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
2 Cups Crème Fraiche
Crème Fraiche and Chopped Fresh Chives for Garnish
In a large pot such as a Dutch oven over medium heat, melt the butter. When butter has stopped foaming add the bacon and cook until bacon is crisp and all the fat has been rendered. Remove the bacon to a plate lined with a paper towel and set aside. Leave the rendered fat in the pan. In the same pot with the rendered bacon fat add the carrots, celery, onions and potatoes. Sauté the vegetables until they become softened, about 10 minutes. Stir frequently. Add the bacon and stir to combine.
Add the flour and stir the mixture until every bit of vegetable is coated with the flour. Cook for 5 minutes stirring frequently. You don’t want the flour to burn. Add the hot chicken stock, salt and pepper and bring to a boil. Reduce heat to low and cook the soup for 30 minutes, until the carrots and potatoes are cooked through and soft. Add the Crème Fraiche. Stir to incorporate the crème into the soup. Gently simmer for 10 minutes.
Serve the soup in warm bowls, topped with a dollop of Crème Fraiche and a sprinkle of chopped fresh chives.
Bibb Lettuce, Hearts of Palm, Pickled Onion, Haas Avocado, Triple Cream Brie, Toasted Almonds, French Vinaigrette
Delicate and pallet pleasing this salad is refreshing and light.
Traditional French Vinaigrette
Makes 2 Cups
2 Tablespoons Chopped Shallot
2 Tablespoons Dijon Mustard
½ Cup Red Wine Vinegar or Spanish Sherry Vinegar
¾ Cup XVOO
¾ Cup Vegetable Oil
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
In a blender jar add the shallots, mustard, vinegar, salt and pepper and blend until smooth. With the motor running, add the two oils in a slow, steady stream through the top of the jar’s lid. Blend until completely emulsified. Store in the refrigerator in an air-tight container for up to a week.
Sautéed Duck Breast, Currant Duck Sauce, Haricot Vert with Pecans and Smashed Yukon Gold Potatoes with Creme Fraiche and White Truffle Oil
Yummidy Yum Yum
Sautéed Duck Breast with Currant Duck Sauce
Serves 6
3 Whole, Boneless Duck Breasts, Skin On, Each Split in Half (6 Pieces)
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Chopped Shallot
½ Cup Madeira Wine
2 Cups Homemade Chicken Stock
1 Cup Currant Jelly
Heat a large heavy skillet on medium high heat. Score the duck breasts (see photo) and season with the salt and pepper. Place the duck skin-side down into the hot pan and render the fat from the duck. Do not attempt to turn the breasts for at least 5 minutes to prevent sticking. After 5 minutes check to see if the skin is very brown and crisp.
Turn the breast over and continue to cook for 7 to 8 minutes for medium rare. Cook a bit longer for medium. Remove the duck from the pan and keep warm.
Drain all but 1 tablespoon of the duck fat from the pan and add the shallots. (Save the drained duck fat. It’s great to sauté potatoes in.) Sauté the shallots in the fat for 2 minutes. Deglaze the pan with the Madeira wine and reduce by half. Add the chicken stock and reduce by half again. Add the currant Jelly and bring the sauce to a simmer whisking until all of the jelly is incorporated. Check for seasoning and add salt and pepper if needed.
Slice the duck breast on an angle into ½ inch slices. Spoon some of the sauce onto each dinner plate and top with sliced duck breast. Spoon a bit more sauce over the top of the duck. Don’t get carried away. You do not want to lose the flavor of the duck by adding too much sauce. Serve immediately.
Haricot Verts With Pecans
Serves 6
2 Lbs. Haricot Verts (French Green Beans), Trimmed
6 Tablespoons Unsalted Butter
¾ Cup Pecan Halves
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Bring a large pot of water to a boil. Add 1 tablespoon coarse sea salt to the water. Add the Haricot Verts and bring water back to a boil. Cook the Haricot for about 3 or 4 minutes. Immediately transfer the Haricot to a bowl of ice water to cool down completely, about 2 minutes. Drain and pat the Haricot Verts dry.
In a large sauté pan add the butter and melt over medium high heat. When the butter is completely melted and stops sizzling add the pecans and cook for a minute or two tossing to cook evenly. Add the drained Haricot and toss with the pecans and butter. Sprinkle with the salt and pepper. Cook until the Haricot are warm all the way through. Serve immediately.
Smashed Yukon Gold Potatoes with Crème Fraiche
Serves 6
3 Lbs. Yukon Gold Potatoes, Washed, Skin On, Cut into 2” Chunks
8 Tablespoons (1Stick) Unsalted Butter, Softened at Room Temperature
¾ Cup Crème Fraiche, Room Temperature
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
White Truffle Oil to Drizzle (Optional)
Place the potatoes in a pot of cold water to cover by at least an inch, along with 2 teaspoons coarse sea salt. Bring the potatoes to a boil and cook until tender, about 20 to 25 minutes. Drain the potatoes and return them to the pot. Over medium high heat shake the potatoes in the pan to evaporate any remaining water. Remove the pan from the heat.
Add the butter, crème fraiche, salt and pepper and, with a potato masher, smash the potatoes to the consistency you like. (I always leave a little bit of lumpy potato. I just like it that way.) Place the potatoes in a large bowl or plate individually. Drizzle a bit of white truffle oil just before serving. Serve immediately.
Hints and Tips: You can make the mashed potatoes an hour in advance of serving. To keep them hot place the bowl of smashed potatoes on a double boiler with simmering water. Put a couple of tablespoons of butter on top of the potatoes. Cover the potatoes with plastic wrap and foil. When ready to serve, gently fold in the butter.
Blueberry-Peach Clafouti
A Clafouti is a simple custard and fruit dessert. Super easy since there is no crust to deal with and it is delicate and delicious. I like to keep the skin on the peaches because it adds a bit more flavor and, besides, most of the skin will melt away. This is a dessert that can be made at the last minute without any fuss.
If you can’t find peaches at this time of year (we have them in Florida) don’t fret. Use more blueberries.
Makes One 10″ Tart
1 Tablespoon Melted Unsalted Butter
1 Tablespoon Granulated Sugar
3 Medium Size Peaches, Sliced Into Wedges
1 Cup Fresh Blueberries
½ Cup Granulated Sugar
1 Tablespoon Lavender Sugar (Optional)
6 Tablespoons All-Purpose Flour
½ Teaspoon Fine Sea Salt
1/4 Teaspoon Freshly Grated Nutmeg
3 Large Eggs
1½ Cups Heavy Cream
1 Teaspoon Pure Vanilla Extract
White Chocolate Whipped Cream for Garnish
Preheat oven to 375°. Brush a 10 inch ceramic or glass baking dish with the melted butter and sprinkle the 1 tablespoon granulated sugar evenly in the dish.
Arrange the peaches in a concentric circle on the bottom of the dish and distribute the blueberries evenly over the peaches.
In a small bowl combine the ½ cup granulated sugar, lavender sugar, flour, sea salt and nutmeg.
In the bowl of a standing mixer beat the eggs until light and fluffy. With the mixer speed on low, gradually add sugar/flour mixture and heavy cream in thirds, beginning and ending with the sugar/flour mixture and mix until completely incorporated. Gently blend in the vanilla.
Pour the mixture over the peaches and blueberries and bake for 40 minutes, until the custard is firm and has taken on a light golden color.
Serve warm or at room temperature with a dollop of White Chocolate Whipped Cream.
Joyeux Noel