#fancyeats

Quenelles de volaille, sauce Nantua is a classic French dish featuring delicate chicken dumplings served with a creamy Nantua sauce made with crayfish tails. It's a sophisticated and flavorful dish that is sure to impress.

Ingredients: 500g ground chicken breast. 100g butter. 100g all-purpose flour. 4 eggs. 200ml heavy cream. 1 shallot, finely chopped. 100ml white wine. 100ml fish stock. 100g crayfish tails. Salt and pepper to taste. Nutmeg to taste.

Instructions: In a saucepan, melt 50g of butter over medium heat. Add the chopped shallot and cook until translucent. Pour in the white wine and fish stock, then let it simmer until reduced by half. Add the heavy cream and continue to simmer until the sauce thickens. Season the sauce with salt, pepper, and nutmeg to taste. In a separate bowl, mix the ground chicken with the remaining butter, eggs, and flour until well combined. Shape the mixture into quenelles using two spoons. Bring a pot of salted water to a gentle simmer. Carefully drop the quenelles into the simmering water and poach for about 5-7 minutes, or until they float to the surface. Remove the quenelles with a slotted spoon and place them on a serving dish. Gently reheat the crayfish tails in the sauce. Pour the Nantua sauce over the quenelles and garnish with the warmed crayfish tails. Serve hot and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

A classic French appetizer that is sure to impress your guests is escargots in mushroom caps with garlic butter. After putting tender escargots inside mushroom caps and covering them with a tasty garlic butter mixture, they are baked until they are done. This makes a rich and tasty dish that's great for special events or fancy dinner parties. You can serve these escargots as an appetizer or with crusty bread for a fancy and tasty treat.

Ingredients: 24 large mushroom caps, cleaned and stems removed. 24 canned escargot. 1/2 cup unsalted butter, softened. 4 cloves garlic, minced. 2 tablespoons fresh parsley, finely chopped. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the softened butter, minced garlic, chopped parsley, salt, and pepper in a small bowl. This is the garlic butter mixture. Mix it well. Put an escargot from a can into each mushroom cap and then put a small amount of the garlic butter mixture on top of each one. Put the mushroom caps that have been filled on a baking sheet that has been lined with parchment paper. For 10 to 12 minutes, or until the mushroom caps are soft and the garlic butter is bubbly, bake in an oven that has already been heated. Take it out of the oven and let it cool down a bit before you serve it. Serve the escargots in mushroom caps with garlic butter while they are still warm. If you want, you can add more chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 12 minutes

For your rustic elopement, make a charcuterie board that is both simple and classy. This mix of cured meats, cheeses, fruits, and nuts will make your special day look a little more fancy.

Ingredients: 200g Prosciutto. 150g Salami. 100g Brie cheese. 100g Camembert cheese. 100g Gouda cheese. 100g Grapes. 100g Cherry tomatoes. 1/2 cup Mixed nuts. 1/4 cup Olives. 2-3 Baguette slices. Honey for drizzling.

Instructions: Start by arranging a wooden board or platter as your serving surface. Lay out the Prosciutto and Salami slices in an appealing pattern on the board. Cut the Brie, Camembert, and Gouda cheeses into bite-sized pieces and place them on the board. Wash and dry the grapes and cherry tomatoes, then add them to the board. Scatter the mixed nuts and olives around the board for added crunch and flavor. Slice the baguette into thin pieces and arrange them alongside the other ingredients. Finish by drizzling honey over the Brie and Camembert for a touch of sweetness. Serve your Rustic Elopement Charcuterie with wine or your favorite beverages, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the rich flavors of brown-butter risotto combined with succulent lobster meat. This dish is a decadent seafood delight that's perfect for special occasions or when you're craving a luxurious meal.

Ingredients: 1 lobster about 1 1/2 pounds, cooked and meat removed. 1 cup Arborio rice. 4 cups seafood or vegetable broth. 1/2 cup dry white wine. 4 tablespoons unsalted butter. 1/2 cup grated Parmesan cheese. 1 shallot, minced. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the seafood or vegetable broth in a medium-sized saucepan and heat it over low heat. Warm up 2 tablespoons of butter in a big pan over medium-low heat. It will take about two minutes of cooking after adding the minced shallot and garlic. Put the Arborio rice in the pan and toast it for about two minutes while stirring it all the time. Add the white wine and stir it around a few times while cooking until it's gone. Using a ladle at a time, add the warm broth to the pan while stirring often. Let the broth soak in between additions before adding the next. For another 18 to 20 minutes, or until the rice is creamy and cooked all the way through, keep going. Cut the lobster meat into small pieces while the risotto is cooking. Melt the last two tablespoons of butter over medium heat in a different pan. It will take about 34 minutes of cooking until the butter turns golden brown and smells nutty. Put the lobster meat that has been cut up into the brown butter skillet and saut for a short time, until everything is hot. Take the risotto off the heat and add the grated Parmesan cheese. Add pepper and salt to taste. Spread the risotto out on plates or bowls to serve. Add the lobster meat that has been browned in butter to each serving and garnish with fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes