Burgundian recipes to make together

Autumn is a season full of flavors! Between the flavors of Indian summer like mirabelle plums, plums, and grapes, it is also the season of apples, carrots, fennel, squash and others. We give you some ideas for Burgundian recipes to make together!

La Gougere

The gougère is the little cabbage with cheese typical of the Burgundian aperitif. Large format or small bite version, it's a delight ! The youngest will have fun preparing the choux pastry, and will no doubt steal a few cubes of cheese 😉

It is Burgundy estouffade recipe ! Hear “stewing”. This may seem a bit time-consuming (especially the marinade), but the best part is warmed up ! So, do like me, start Saturday morning for the marinade, for a tasting on Sunday noon (it's THE Sunday meal after all). For this, for 4 people, you will need:

• 1kg of braising beef (or beef cheeks), 150g of bacon
• 4 carrots
• 1 tablespoon of flour
• 1 clove of garlic, 1 onion, 1 bay leaf, 1 sprig of thyme, 3 cloves, salt and pepper
• 1 bottle of red wine (Burgundy, of course! A pinot noir, a regular grand will be perfect).

In a salad bowl, place your meat cut into large pieces, with the carrots cut into slices, the onion cut into strips, the herbs, spices, garlic and cover with red wine. Cover with plastic wrap (or food tissue), reserve in the fridge and leave to marinate for 12 to 24 hours. The next day, drain the meat and garnish, reserving the marinade. In a casserole dish (cast iron, let's stay traditional 😉), pour a drizzle of olive oil and brown the pieces of meat. Salt and color each side. Add the bacon and herbs, leaving to brown for 5 minutes. Sprinkle the flour over the meat (or, if you are a stickler for culinary terms, “sing” the flour) and brown for 2 or 3 minutes before adding the marinade and bringing to the boil (so that the alcohol dissolves). evaporates). Cover, reduce heat to medium and simmer for at least 2h30.

Serve hot, in slightly hollow plates, and don't forget the bread for sauce!

Chablis-style ham

This is a recipe little known to non-Burgundians, which is why we offer it to you with good heart ! Recipe typical of Yonne, it will definitely please the youngest (and not so young!).

The crappies (or crappies) are a pure Burgundian recipe, And even Morvandelle ! On the basis of the pancake batter, we add a few apples for the sweet version (bacon for the savory version). First, prepare your pancake batter. You'll need :

• 3 eggs
• 2 measures of flour
• 4 measures of milk
• 1 pinch of salt
• 1 sachet or 1 tablespoon of vanilla sugar (optional)

Then:

• 3 beautiful apples
• 1 butter hazelnut
• 1 tablespoon of sugar

Prepare your pancake batter, making sure not to make any lumps. To do this, put your flour and a pinch of salt in a bowl with 2 measures of milk (personally, I like to add a sachet or a tablespoon of vanilla sugar). The dough will be a little difficult to work with. Add the eggs one by one, mixing between each. The dough becomes a little more fluid. Finish by adding the last two measures of milk. You can let it rest while you take care of the apples.

Take 3 nice, slightly acidic apples (Grany or Reinette), peel them and cut into thin slices. At this stage of the preparation, you have two options: either you mix them raw with the pancake batter, or you caramelize them in the pan with a knob of butter and a little sugar. Once caramelized, let cool for a few moments and mix into the dough.

Then, as for pancakes, lightly grease your pan and pour in a good ladleful of your preparation. The plaster should be a little thick. Brown each side for about 3 minutes over low heat.

Prepare your pile of pancakes and enjoy for a snack!