A holiday feast worthy of Outaouais chefs

Preparation :

1. Cook the eggs in boiling water for 10 minutes.

2. Chill the eggs in ice water.

3. Remove the shells and cut the eggs in half lengthwise.

4. Remove yolks, put them in a mixing bowl and set aside.

5. Arrange the egg white halves (cut side up) on a serving plate.

6. Chop the capers, shallots, cornichons and dill finely, stir them into the mayonnaise, and season with salt, pepper, hot sauce, and the lemon zest and juice.

7. Combine the mayonnaise mixture and the egg yolks until well blended.

8. Spoon or pipe the yolk mixture back into the egg whites on the serving plate.

9. Place a slice of smoked salmon on each egg.

10. Dust the eggs with smoked paprika.

11. Refrigerate until ready to serve.

Preparation :

1. Cook the beets in boiling water for 30–40 minutes, depending on their size. Cool to lukewarm and peel, using a cloth. Dice the beets into 5-mm cubes and set aside.

2. Cook the couscous in boiling water for 15 minutes, drain, and add to the beets.

3. Add the preserved lemon zest, the fresh lemon zest and juice and the chopped parsley.

4. Roast the pistachios in a frying pan and chop them coarsely with a knife.

5. Soften the goat cheese, fold in the cream, and add the lemon and parsley mixture. Blend until smooth and creamy.

6. For the vinaigrette, mix together the mustard, cider vinegar, honey, salt and pepper, and beat vigorously with a whisk, adding the oil gradually in a thin stream (emulsion).

7. Add the vinaigrette to the beet mixture. Plate the tartare (in 4 portions) and garnish each with a large dollop of the goat cheese mixture.

8. Garnish with the roasted pistachios (and fresh figs, if desired).

Preparation :

Glaze:

1. Sauté the onions and garlic over medium heat for 2 to 3 minutes, then add the black garlic.

2. Cook gently for 2 minutes, then add the other glaze ingredients.

3. Bring the mixture to a boil and simmer for 5 to 7 minutes.

4. Purée until smooth in a blender or with an immersion (hand) blender.

Squash purée:

1. In a saucepan, combine the oil, squash, onion and garlic. Cook over medium heat, stirring frequently, for 5 to 7 minutes.

2. Add nutmeg, cinnamon and ginger and cook for another 2 minutes.

3. Add the cream, and water to cover.

4. Cook until squash is tender.

5. Purée until smooth in a blender or with an immersion (hand) blender.

Endives and Brussels sprouts:

1. Sauté the diced bacon in a frying pan for 5 to 6 minutes.

2. Add the Brussels sprouts and the endives and cook for 3 to 4 minutes on each side.

Pork chops:

1. Season the pork chops generously with salt and pepper.

2. Fry the chops for 5 to 7 minutes on each side, or until the internal temperature reaches 155°F.

3. Pour the glaze onto a serving platter, then add the squash purée and the roasted vegetables. Arrange the grilled pork chops on top.

Preparation :

1. Melt the butter. Stir in the graham cracker crumbs and the pumpkin seeds and blend well. Press into a springform pan and cook at 350°F for 5 minutes.

2. Using a food mixer, blend together the cream cheese and the Micha cheese.

3. In a mixing bowl, beat the eggs and sugar together until well blended. Add the egg mixture to the cheese mixture.

4. Add the lemon zest and juice and blend well.

5. Verser l’appareil sur la croûte de biscuits graham et cuire à 350°F pendant 40 à 50 min.

6. Remove from the oven and let cool for one hour at room temperature, then refrigerate.

7. When the cake is thoroughly chilled, remove it from the pan.

Cranberry compote:

1. In a saucepan, combine the cranberries, sugar, cinnamon, star anise, lemon halves and water.

2. Cook over medium heat for 1 hour, or until the water has evaporated completely.

3. Chill thoroughly. Once chilled, remove the cinnamon stick, the anise and the lemon.

4. Pour the compote over the cheesecake and serve.