Two must-haves for the Christmas table

Cette année, les incontournables culinaires sont incontestablement les verrines et les petites cuillères. Voici quelques recettes d’entrées pour agrémenter votre table de Christmas, au goût du jour.

Since last summer, verrines have been everywhere, from starters to desserts. Quite simply because they're easy to make, practical, and elegant. The container, glass, offers a world of possibilities, whether it's a small shot glass, an original jar, or a mustard glass—your imagination will do the rest.

Green asparagus verrine recipe

Take a 250 gram jar of mascarpone, 1 jar of lumpfish roe, a 500 gram bunch of green asparagus (canned), 1 egg, some poppy seeds, salt and pepper.

First, cook the egg in boiling water (10 minutes) – enough to cover it – then cook the asparagus in this water for 20 minutes. Then mix the (drained) asparagus with the hard-boiled egg and mascarpone. Season with salt and pepper. Transfer the mixture to the glasses and decorate with 1/2 teaspoon of lumpfish and poppy seeds.

Serve with an aperitif.

Dessert verrine recipe

For a light, delicious, and simple dessert, prepare a flan or blancmange and divide it among verrines. Then top them with a fruit coulis of your choice, compote, or even caramel and chopped nuts. Delicious!

The little spoons

Porcelain spoons, glazed ceramic spoons or simple spoon rests, chefs now use them as a presentation support for tasty little starters.

Cheesy Endive Spoon Recipe

For two spoons, you take a large endive, a jar of onion confit, a slice of raw ham, 100 grams of Emmenthal, a pinch of powdered Espelette pepper and black pepper.

Preparation :

Lavez d’abord l’endive, épongez puis effeuillez-la. Tranchez 3 cm de son extrémité pointue. Puis découpez le jambon et le fromage en lanières de 1-2 cm de largeur. Garnissez ensuite chaque feuille avec 1 cuillère à café de confit, une lanière de jambon et une tranche de fromage. Saupoudrez d’un peu de poivre et de piment d’Espelette.

Can be eaten as is or grilled.