Petit Gâteau au Citron

• grated zest of 1 lemon
• marrow of 1 vanilla bean Bourbon 
• 5 Tbsp butter, softened but not melted
• 1/3 c caster sugar
• 2 eggs, egg yolks and whites separated
• 100g (7/8 c) self-rising flour
• 1 ½ c fresh or frozen red fruit
• ¾ c sugar 
• 2 sprigs fresh basil 
• 2 tsp balsamic vinegar IGP red* 
• 2 ½ tsp water 
• 4 Tbsp lemon curd* 
• salt & pepper

 *All ingredients in green are products found at Oil & Vinegar

Preheat the oven to 350°F. Butter 4 small tins (cupcake size) and dust the inside with flour. Mix half the lemon zest with the marrow of a vanilla bean, butter, caster sugar and a pinch of salt. Beat lightly. 

Add the egg yolks and whisk. Mix in the flour and continue beating until it becomes a smooth dough. 

Divide the dough in the baking tins. They should be filled three-quarters high. Firmly press the dough with a damp spoon (hold the spoon under a hot tap). Place the cakes in the oven and bake about 20 minutes until tender. Check with a skewer if they are done and leave on an oven rack to cool.

Heat the red fruits with ¼ c sugar in a small pan, stir well. Add the rest of the lemon zest and sprigs of basil. Let simmer for 10 to 15 min. Remove the sprigs and add the balsamic vinegar. Let cool.

In a small heavy saucepan heat the remaining ½ c sugar with the water. Let the sugar boil for 5 -10 min. Beat the egg whites until frothy with a pinch of salt and pepper in a metal or glass bowl. Add the hot sugar syrup in streams, against the side of the bowl. Beat 10 minutes until the foam is smooth and stiff. Spoon the foam into a piping bag.

Cut the top of the cakes off straight. Spread the lemon curd over the cakes. Spray a dollop of foam in circles on the tarts. Put the tarts under the broiler of the oven briefly so that the foam turns brown. Serve the tarts with the fruit mixture.

Creamy Tomato Soup

• 1 jar sugo con Basilico (yellow tomato sauce with basil)* 
• 10 basil leaves 
• 2 Tbsp Extra Virgin olive oil Bonsecco* 
• 8 sheets of puff pastry 
• 8 tsp dill lemon mustard* 
• 2 sprigs fresh dill
• 4 cherry tomatoes, halved

*All ingredients in green are products found at Oil & Vinegar

 
Kitchen Tool:  Round Ravioli Cutter

Soup
Heat the tomato sauce in a small saucepan. Fill a small pot with about 2 cups of hot water, add the sauce and stir well. Heat until simmering. Remove the pan from the heat. Tear the basil leaves and add to the soup along with 1 Tbsp olive oil to the soup. Puree the soup in a blender. Add 1 Tbsp olive oil and stir. Divide the soup into bowls and garnish with a bit of fresh dill and a puff pastry snack.

Puff Pastry Snack
Preheat the oven to 425 ° F. Cut circles from the puff pastry with the ravioli cutter. Spread the mustard n the puff pastry and place on a baking sheet. Divide the dill and cherry tomatoes on the pastry circles. Place the circles in the oven and bake for 15-20 minutes until golden brown.

Variation: drizzle some balsamic vinegar on the soup after serving.

 

Steak de Chevreuil

• 4 deer steaks at room temperature
• 1 lb fresh beet, peeled
• 1 ¼ lb potato with skin, washed 
• 8 tablespoons hazelnut or walnut oil* 
• 4 tsp tagine spices* 
• 1 jar game stock (400 ml)
• 6 shallots, peeled
• 6 sprigs fresh thyme, and extra for garnish
• 2 tsp cornstarch 
• 5 tsp Vincotto fig or fig balsam creme* 
• 4 fresh figs 
• 8 tbsp strawberry chutney & onion* 
• 2 Tbsp butter

*All ingredients found in green are products found at Oil & Vinegar

Preheat the oven to 400°F. Mix the tagine herbs with nut oil and divide in 2 bowls. Cut the potatoes and beets into ¼ inch slices and mix each in a different bowl with the herb oil mixture. Line two baking sheets with parchment paper. Place the potato slices on one and the beetroot slices on the other. Make sure the slices are in one layer and bake for 20 minutes in the oven until crispy.

Heat the game stock in a saucepan. Add the shallots and thyme. Let the stock simmer until the shallots are tender and remove them from the stock. Mix 2 tsp of cornstarch with cold water and stir well. Add the paste to the stock and let it cook until it thickens slightly into a gravy. Ensure that the stock remains warm. Also heat the chutney.

Gently halve the shallots and mix with the Vincotto. Then saute the shallots in a pan until they caramelize. Melt the butter in a pan. Dab the deer steaks dry with paper towels and fry on both sides about 5 min. until medium.

Make stacks of the potatoes and beetroot, alternately interspersed. Serve this along with the steak with chutney, game stock gravy and caramelized shallots. Garnish with fresh figs.