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Bresaola with Fresh Goat Cheese and Marinated Vegetables
Bresaola is eaten everywhere in Italy, but we bring it back with us to Burgundy whenever we can. It is usually served simply with arugula, shavings of parmesan, a little lemon and olive oil.
Cantal Cheese and Tomato Tart
Cantal is a fruity cow's milk cheese coming from the Auvergne region of France. It's delicious as a table cheese but also has a great melting quality which is why it makes the perfect base for ripe garden tomatoes. The addition of a good brushing of tangy Dijon mustard directly on the uncooked pastry gives it a Burgundian twist. One important counsel with this tart is to salt the tomato slices as least 1/2 hour before assembly. Otherwise they will exude too much juice and the crust will be soggy. The tart can be assembled and baked on a solid rectangle baking sheet or in a round fluted tart pan with removable bottom.
Citrus Cured Duck Breast with a Grapefruit, Fennel and Hazelnut Salad
This curing of duck breast is similar to curing salmon for gravlax. The best kind of duck breast, called magret, is thick and very meaty. Perfect for this recipe.
Crab Salad with Chili Mint Vinaigrette
Here’s a cool and zippy summer salad which brings a tear to our eyes. After all these year we still get emotional when anyone mentions crab.
Cured Salmon with Trio of Fennel
This is perfect for a dinner party because much of the preparation is beforehand. The curing of the salmon results in a beautiful texture, colour and flavour.
Foie Gras with Cassis and Dill
Here we combine several Burgundian flavors — the sweet fruit of the blackcurrant jelly, the exotic spices of the pain d’épices and the richness of the foie gras — for a surprising burst on the palate. Look for foie gras called ‘entier mi-cuit’
Garden Vegetable Ragoût with Garlic & Crispy Ham
It is very important with this recipe that you use only the freshest garden vegetables. I make this salad here in June when new potatoes,
Gratin of Zucchini Flowers
The garden rules the seasons. So summer has officially begun here in Burgundy: we cut the first zucchini a little while back. We take the earliest ones no larger than a finger, and the young plants seem to love it, bursting with vigor and momentum.
Oeufs en Meurette  Poached Eggs in a Red Wine Sauce.
This is the best known of the red wine meurette sauce recipes, propably because it is such an unusual combination: poached eggs in a red wine sauce. Served with pearl onions and bacon 'lardons' over a garlic crouton, it's a seductive classic.
Phyllo Wrapped Lamb Noisettes with Goat Cheese
These little ‘packets’ are pieces of lamb tenderloin wrapped in phyllo pastry. They can be assembled ahead of time and roasted for 20 minutes just before serving.



 

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