Holiday Recipes from Coralie Strong
Whilst rich, meatier dishes of course pair wonderfully with the full bodied reds Bordeaux has to offer, we are lucky enough to have some exclusive festive recipes from wine and food blogger Coralie Strong, perfect for pairing with lighter whites and rosés from Bordeaux.
‘Tis the season to be jolly, so treat your guests to a refreshing array of Bordeaux wines, along with light, seasonally-minded canapés and mains courtesy of Coralie’s tasty recipes! Follow Coralie on instagram: @everyglassmatters.
1. Savoury Butternut squash tart
BORDEAUX WINE PAIRING – A fresh and full rosé will perfectly compliment the sweetness of the butternut squash, but also cut through the tangy feta cheese garnish. You could also try a lighter, fruity red, which would have a similar effect, but still not dominate the delicate flavours of the tart.
Serves 6 (In a 9-inch tin)
Filling
500g butternut squash
2 eggs
200ml Double cream
30g of Parmesan
1 tablespoon of ground cumin
A pinch of salt and pepper
1 tablespoon of oil
1/2 teaspoon grated whole nutmeg
1/2 tablespoon of mixed dried herbs
1 Red onion diced
3 tablespoons of caster sugar
1 tablespoon of balsamic vinegar
Pastry
100g butter cubed
220g plain flour sieved.
30g pine nuts toasted
2.5 tablespoons of cold water
Garnish
1 small red onion sliced
3 tablespoons of caster sugar
1 tablespoon of balsamic vinegar
25g feta crumbled
20g of pine nuts toasted
First make the pastry, toast the pine nuts so they have a deep golden brown colour remove from the heat. Put into a pestle and mortar and grind into a small crumb leave to cool.
Add the flour into a large mixing bowl, next cube the cold butter into small pieces and add into the bowl, using the tips of your fingers rub into the flour until its fully incorporated.
Add the crushed pine nuts and two tablespoons of the cold water and stir in with a metal knife, (if you need more water than add it slowly). Once its beginning to stick together knead with your hand and bring together into a ball, wrap in cling film and place in the fridge for 300 minutes to an hour.
Cut the butternut squash into half inch sized pieces and cover with the oil, spices and salt and pepper. Roast in the oven at 180 degrees Celsius for about 20-25 minutes.
Remove the pastry from the fridge and roll out on a floured surface to the thickness of a two-pound coin. In a greased 9inch tart tin place the rolled pastry and over with baking paper and baking beans. Blind bake in the oven for 10- 12 minutes.
Remove the beans and bake for a further 10 minutes until the base is hard and golden brown
Remove the butternut squash from the oven and allow to cool slightly. Beat the eggs with the cream and the grated parmesan. Using a hand blender puree the butternut squash into the cream mixture until its fully incorporated. Leave to one side.
Caramelise the diced red onion in a small saucepan by adding a teaspoon of oil to soften the onions then add the sugar and balsamic vinegar and cook until sticky and reduce.
Now assemble the tart
First evenly coat the base with the caramelised red onions, then pour the butternut squash mixture on top and put into the oven at 180 for 20-25 minutes or until the filling is firm and bouncy.
For the garnish caramelise the sliced onions as previously explained in stage 7.
Then in the centre of the tart place the sticky onions, crumbled feta and the toasted pine nuts.
Serve with a nice green salad and some roasted Tomatoes for pure bliss!
A flavoured blini base with a delicious selection of festive toppings.
Each recipe makes 18 blinis
2. Beetroot and Goats cheese blinis
photo credit: growcookbake.co.uk
BORDEAUX WINE PAIRING – Try a delicate white sparkling Bordeaux with this. The gentle savoury flavour of the beetroot pairs well with the citrus, nutty tones of a Crémant de Bordeaux.
Blini base:
50g buckwheat flour
110g plain wholemeal flour
1 teaspoon instant yeast
2 eggs
1 tablespoon olive oil
140ml crème fraiche
100ml milk
5 tablespoons beetroot puree*
Toppings:
200g soft goat’s cheese
60g cream cheese
2 cooked beetroots
A pinch of black pepper
Garnish with chopped chives.
In a large bowl sift both the flours and then add the yeast. In a small saucepan mix the milk and crème fraiche until lukewarm (too hot and the yeast will die, too cold and it wont activate the yeasts).
Remove the mixture from the heat and whisk in the two eggs yolks and beetroot puree. Add egg mixture to the flour bowl and mix together until smooth.
Leave the batter in a warm place (e.g. an airing cupboard) for at least an hour to create air in the mixture.
Whisk the egg whites in a large, clean bowl until they form stiff peaks and fold into the risen batter using a metal spoon. Place the mixture back in the warm place for another 45 minutes.
Next, get a non-stick frying pan add a teaspoon of the olive oil and heat on medium heat. Add one heaped tablespoon of the batter in a circle shape and heat until bubbles can be seen on the surface of the batter, approximately 30-50 seconds. Flip the blini over and cook the other side for a further 30 seconds.
Remove from the pan and repeat until all the batter has be used (cook in batches rather than individually approximately 4-6 at a time).
Place on a cooling rack and leave to cool while you prepare the toppings.
To prepare the toppings,
Begin by thinly slicing the beetroots, they should be approximately the thickness of a 2 pence coin. Using a small circular cutter (slightly smaller than the diameter of the blinis you have made) make 18 beetroot circles.
Remove the rind (if there is any) from the goat’s cheese and place in a bowl. Add the cream cheese and black pepper and combine using an electric hand whisk until you have a blended, light mixture.
Reheat the blinis on a baking tray for 4-5 minutes in a preheated oven at 180OC until warm.
Now to assemble the blinis
First place a beetroot circle on a blini and then add a teaspoon of the goat’s cheese mixture preferably as a quenelle if possible, repeat for each one. Sprinkle with the chopped chives and enjoy warm.
*To make the beetroot puree:
bake one medium beetroot wrapped in foil for 40 minutes at 180 OC. Once cooled remove the skins under cold water and puree the beetroot flesh in a blender.
3. Smoked Salmon and horseradish blinis
BORDEAUX WINE PAIRING – The structured, aromatic style of a white Bordeaux works wonderfully with the richness of the salmon, the heat of the horseradish and fresh dill topping. Look out for Sauvignon Blanc and Sémillon from Graves or Pessac-Léognan.
Blini base:
50g buckwheat flour
110g plain wholemeal flour
1 teaspoon instant yeast
2 eggs
1 tablespoon olive oil
140ml crème fraiche
150ml milk
1 tablespoon horseradish sauce
Toppings:
100g smoked salmon
100g cream cheese
100g of crème fraiche
A tablespoon finely chopped dill.
A pinch of black pepper
Follow the method stages 1-6 from the beetroot blinis, but using the above quantities of ingredients.
Cut the smoked salmon into equal pieces.
Combine the cream cheese, crème fraiche, dill and black pepper in a bowl and whisk until blended and combined. Reheat the blinis for 4-5 minutes in a preheated oven at 180 OC until warm.
Assemble the blinis
Spread with the cheese mixture and neatly place smoked salmon on top. A sprig of dill or lumpfish caviar makes an excellent garnish.
4. Ham hock and honey mustard blinis
BORDEAUX WINE PAIRING – The subtle sweetness of the honey mustard means a fruity Bordeaux rosé can be served with these blinis, the perfect starter or canapés for your party! The red berry flavours of this style compliments the tender meat of the ham hock too.
Blini base:
50g buckwheat flour
110g plain wholemeal flour
1 teaspoon instant yeast
2 eggs
1 tablespoon olive oil
140ml crème fraiche
150ml milk
2 teaspoons English mustard
Toppings
150g shredded ham hock
1 tablespoon honey
1 tablespoon of wholegrain mustard
A squeeze of lemon juice
1 teaspoon olive oil
a pinch of black pepper
Follow the method stages 1-6 from the beetroot blinis, but using the above quantities of ingredients.
Mix all of the topping ingredients apart from the shredded ham hock together in a small bowl. A thick dressing consistency is what is required.
Reheat the blinis for 4-5 minutes in a preheated oven at 180 OC until warm. Now assemble the blinis, add a small teaspoon of ham hock (be careful not to use too much as it will be difficult to eat). Using a clean teaspoon, drizzle the dressing over the ham.
Enjoy all three blini recipes together for the perfect variety of canapés, ideal for a Holiday celebration.
