Valentine’s “mendiant” biscuits with chocolate
For Valentine’s month, I wanted to provide lovers aged seven to 99 with an easy recipe. After all, there’s no age limit on love. And by the way, the word “mendiant” is the name of a specific kind of cookie and the French word for “beggar”…. Happy Valentine’s Day!
Recipe for 20 mendiants with chocolate
Ingredients
450 g dark chocolate
50 g dried cranberries
20 raspberries
50 g hazelnuts
50 g almonds
50 g raisins
50 g crystallized ginger cut into thin strips
Melt the chocolate in a double boiler.
On a sheet of parchment paper, pour a small amount of melted chocolate to form a disk about 3 to 4 centimetres in diameter.
On the melted chocolate disk, place one raspberry and some cranberries, hazelnuts, almonds, raisins and ginger.
Repeat until all ingredients have been used and you have 20 mendiants.
When the chocolate cools, it will hold in place all the ingredients placed on it.
These mendiants can be served with a red fruit puree or smoothie.
Pairing
Red wine with flavours of berries, and notes of toast and spices.
- France, Languedoc Roussillon, Domaine Bordes, Elles, 100 % carignan, aged 36 months in oak barrels, very complex aromas, a heady wine $66.98, Agence Boutique Gastronomy 819 425-5233, Cheval de Jade
- Québec, Vignoble d’Oka (vineyard), Rouge Berry, liqueur with aromas of strawberries and raspberries $20.05
Frédérique Pironneau Olivier Tali16 Posts
Chef cuisinier de renom et ancien propriétaire du restaurant Le Cheval de Jade, Olivier Tali nous présente de succulentes recettes, faciles à réaliser, qui mettent en lumière – autant que faire se peut – les produits du terroir. Ces recettes sont à découper et à conserver, car M. Tali prend soin de prodiguer les techniques de base de la cuisine française. Il est accompagné de son épouse et complice de chaque jour, Frédérique Pironneau, qui nous fait part de ses conseils en accord mets-vins et bières afin d’accompagner ces plats concoctés amoureusement. / Olivier Tali, former owner-chef of the restaurant Le Cheval de Jade, provides recipes for delicious, easy-to-make dishes that will feature – to the degree possible – products of this terroir. The recipes are to be cut out and kept, because Mr. Tali will be careful to include basic techniques of French cuisine. His spouse and everyday co-conspirator, Frédérique Pironneau, accompanies him. She will share her advice on food and wine/beer pairings to enjoy with these wonderful dishes.
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