3 Christmas recipes from Brémond Fils
- Par nbesse
- Le 01/12/2024
- Dans Local products & recipes
Treat yourself to 3 festive recipes that should delight family and friends!
Between cocktails, biscuits or cakes, which recipe will be your favourite?
Festive fruit cocktail
Ingredients for about 6 people
6 organic orange & cinnamon infusion sachets, 30cl rum, 8cl orange juice, 30cl apricot nectar, 3 teaspoons cane sugar syrup.
Preparation
Infuse the infusion sachets in the rum, then place in the fridge for 4 hours.
Remove the infused sachets, then add the orange juice, apricot nectar and cane syrup.
Stir and serve on the rocks, garnished with a dried orange and a few edible dried flower petals.
Christmas Gibassier
Ingredients for around 4 people
10 tablespoons Maison Brémond 1830 lemon-flavoured olive oil, 80 g brown sugar, 10 tbsp milk, 4 tbsp orange blossom, 1/2 tsp ground star anise, 1 sachet dry baker's yeast, 300 g flour.
Preparation
Warm the milk and dissolve the yeast in it. Leave to stand for 5 minutes at room temperature.
Pour the flour, brown sugar and ground star anise into a bowl and whisk to combine. Form a well in the centre.
Pour the diluted yeast, orange blossom water and olive oil into the centre.
Knead the dough for 5 minutes until it forms a smooth ball.
Flatten the dough with your hands to form a round/oval cake about 1 cm thick.
Place the Gibassier on a baking tray lined with baking parchment. Score the Gibassier with a sharp knife to form 5 petals.
Place the cake in the oven for 25/30 minutes (preheated to 180°C).
When the Gibassier is golden brown, remove from the oven and leave to cool before eating.
Gâteau à l'huile d'olive, vin, miel, salade d'oranges et mangues marinées
Ingredients for about 6 people
2 tablespoons Maison Brémond 1830 white balsamic vinegar with mango, 2 tablespoons Maison Brémond 1830 fruity green olive oil, 2.5 dl Maison Brémond 1830 everyday olive oil, 200 g Maison Brémond 1830 Provence honey with all its flowers, 0.5 Maison Brémond 1830 Modena IGP balsamic vinegar, 3 g Maison Brémond 1830 flower of Camargue salt, 1 ripe mango, 2 organic oranges, 200 g brown sugar, 1.5 del red wine, 2 teaspoons fresh ginger, 300 g flour, 10 g baking powder, 3 g bicarbonate of soda, 1 teaspoon cinnamon powder, 1 teaspoon cardamom, 1 teaspoon ground ginger, 3 large eggs.
Preparation
For the salad
Peel and chop the mango. Peel the oranges and cut into quarters.
Toss the oranges and mango in a vinaigrette of mango white balsamic and fruity green olive oil.
Leave to marinate for at least 1 hour (up to 24 hours) in the fridge.
Preparing the cake
Oil a kugel mould and sprinkle with a little flour.
Mix the flour, baking powder, bicarbonate of soda, fleur de sel and spices. Set aside.
Whisk the eggs and add the sugar, then mix with the olive oil, Provence honey, red wine, Modena balsamic vinegar and freshly grated ginger.
Add the flour and mix until the mixture is smooth.
Pour the batter into the tin and bake at 175°C for around 45-50 minutes.
Leave to cool before removing from the tin.
Before serving, decorate the cake with the pickled fruit or as a garnish on a plate.
Enjoy!
Many thanks to Brémond Fils 1830 for their collaboration on the Recipes section.