Recettes
Parmesan Fondue with Chorizo, Pumpkin Seeds and Cranberries Coating
Preparation: 10 minutes
Cooking: 20 minutes
Yield: 4 portions
Ingredients
1 package of 180 g (6 oz) La Bourgeoise Parmesan Fondue (4 squares)
Chorizo, Pumpkin Seeds and Cranberries Coating
60 ml (1/4 cup) dry sausage such as chorizo, cut into small cubes
60 ml (1/4 cup) dehydrated cranberries, coarsely chopped
60 ml (1/4 cup) raw pumpkin seeds, coarsely chopped
30 ml (2 tbsp) parsley, finely chopped
30 ml (2 tbsp) green onion, finely chopped
125 ml (1/2 cup) cream cheese
30 ml (2 tbsp) milk
Salt and pepper, to taste
Préparation
Preheat the oven to 190 oC (375 oF). Place the Parmesan fondue squares on a baking sheet lined with parchment paper and bake for 15 to 18 minutes. When the fondues are ready, keep warm.
Chorizo, Pumpkin Seeds and Cranberries Coating
In a skillet heated over high heat, brown the diced chorizo for 1 to 2 minutes. Let cool. In a deep plate, combine the cranberries, pumpkin seeds, parsley, green onion and chorizo. Set dry mixture aside.
In a small saucepan, combine cream cheese and milk. Heat over medium heat, stirring frequently, until a fairly runny consistency is obtained. Season with salt and pepper to taste. Pour the mixture into a deep plate.
Using a fork, gently lift a square of cooked Parmesan fondue and dip it into the liquefied cream cheese. Then, using a spoon, coat it on all surfaces. Lift the square, drain it lightly and then place it on the garnish plate. Gently coat it with the dry mixture on all sides. Place on a plate ready to serve. Repeat these operations for each square of Parmesan fondue.
Serve immediately.
La Bourgeoise Salad
Ingredients
- 1 package of 12 La Bourgeoise mini fondues.
- 4 servings of mesclun salad.
- ¾ cup of whole pitted black olives.
- ¼ cup of finely grates parmesan cheese.
- balsamic vinaigrette or pesto vinaigrette.
Preparation
- Follow instructions on label for fondues cooking.
- Combine the salad, olives, and dressing in a large bowl.
- Serve hot fondues on plates.
- Sprinkle with parmesan cheese and serve.
Balsamic vinaigrette
(4 servings)
- 75 ml of balsamic vinegar
-
150 ml of olive or canola oil
-
15 ml of Dijon mustard -
1 freshly pressed garlic clove
-
Salt and ground pepper
Mix the ingredients until the dressing is thick.
To make it thicker, use an electric mixer.
Pesto vinaigrette
(4 servings)
- 4 teaspoons of pesto (basil, pine nuts, parmesan, garlic, and olive oil) or fresh basil
- 4 teaspoons of balsamic vinegar
- 4 teaspoons of olive oil
- Salt and ground pepper
Mix the ingredients until the dressing is thick.
Party Skewers
Ingredients
- 1 package of 35 La Bruxelloise 4 cheeses mini fondues.
- Cold meat of your choice such as prosciutto, salami or ham.
- Fresh or marinated vegetables or fruits of your choice (eg olives, marinated artichokes, red peppers, cherry tomatoes, figs, blueberries, etc.).
Preparation
- Cook fondues according to label directions.
- Cut the meat into strips about 1 inch wide.
- Cut the marinades, fruits and vegetables into pieces about 1 inch.
- Assemble mini-skewers using toothpicks according to your inspiration!
Try our favorite combination: prosciutto and blueberry!
The sweet and tangy mixture of blueberries is combined with the salty and rich character of prosciutto and forms an astonishing ensemble with the round flavor and creamy texture of four cheeses La Bruxelloise hors d'oeuvres, to which is added an interesting contrast of hot and cold! Enjoy your meal!
Grilled vegetables sandwich
Ingredients
- 1 package of La Bourgeoise parmesan fondues
- Grilled vegetables of your choice (eggplant, zucchini or peppers)
- Pesto
- Onion confit or reduced balsamic vinegar
- Sliced tomatoes
- Greenery for decoration
Preparation
- Cut fondues in half horizontally before cooking.
- Cook bread crumbs sidedown in oven or on BBQ (see tips) according to directions on package.
- Meanwhile, grill vegetables in frying pan with a hint of olive oil.
- Place a slice of tomato on a plate and place half of the hors d'oeuvre on top. Spread pesto and place grilled vegetables. Close with the other half as if to make a sandwich.
- Serve with candied or reduced balsamic and decorate with the greenery.
Warm Goat cheese and smoked salmon
Ingredients
- 1 package of 4 goat cheese fondues La Bruxelloise
- Smoked salmon
- Capers
- Gray shoots finely sliced
- Greenery for decoration
Preparation
- Cook the fondues according to the instructions on label.
- Simply place on a plate and garnish with smoked salmon, gray shallots, capers and greenery.
La Bourgeoise Fondue Burger
Ingredients
- 1 pack of fondue La Bourgeoise Cheese & Italian herbs
- Meat of your choice
- Burgers
- Trim of your choice
Preparation
- Cut the fondues in half horizontally before cooking.
- Cook breadcrumbs in the oven or on the BBQ (see tips) according to the directions on the package.
- Garnish your burgers with hot fondues and your favorite toppings.
La Bourgeoise Mini-Skewers
Ingredients
- 1 package of 12 mini La Bourgeoise fondues Parmesan.
- Fruits and vegetables according to your imagination: cherry tomatoes, grapes, apples, broccoli, cucumber, blueberries, etc.
Preparation
- Cook the mini fondues in the oven according to the instructions on label or on BBQ (see tips).
- Cut the vegetables and fruits into pieces of about an inch.
- Assemble mini-skewers using toothpicks according to your inspiration!
Tip: Grill the inside!
Ingredients
- 1 package of La Bourgeoise parmesan fondues.
- Confit of carrots or onion or tapenade of olives or pesto.
- Decorations of your choice (blueberries, mures, cherry tomatoes, olives, lettuce, etc.).
Preparation
- Cut fondues in half in horizontal direction before cooking.
- Cook breadcrumbs baked under the oven or on the BBQ (see other tricks) according to the directions on the package.
- Place hot half fondues on a plate and cover with confit, tapenade or pesto.
Tips: Our summer delights on the BBQ
Preparation
- Preheat BBQ to 218°C (425°F) using only one burner.
- Place fondues directly on unlited side of the grill.
- Cook covered for 8 to 12 minutes, turning regularly.
- Let stand for 2 minutes and serve.
Hints
- All our La Bourgeoise or La Bruxelloise fondues can be cook on BBQ.
- Do not thaw before cooking.
- Cooking times may vary depending on the different BBQ and fondue sizes. It is necessary to reach 75 ° C in center of product to cook the fondues and then the inside is unctuous to slightly flowing according to the different varieties.