A holiday feast worthy of Outaouais chefs

Published on November 28 2020

In case you hadn’t noticed, the holidays are just around the corner! Time to organize the little touches that will make this period festive: get out the decorations, put on some Christmas music, and rediscover our heart-warming traditions. But let’s face it, the real star of the holiday season is the food! And since we’ll be celebrating differently this year, why not prepare an amazing menu featuring local ingredients? Three delicious Outaouais restaurants—Les Vilains Garçons, Le Cellier and Rustiek – Taverne gastronomique—share their secrets for creating a festive four-course gourmet meal!

Hors-d’œuvre: Deviled eggs with Chelsea Smokehouse smoked salmon


Serves 8 | Recipe submitted by Les Vilains Garçons

Ingredients:

  • 1 package Chelsea Smokehouse smoked salmon, sliced
  • 12 fresh local eggs
  • ½ cup mayonnaise
  • 100 ml capers
  • 100 ml cornichons (small pickles)
  • 1 or 2 dried shallots
  • 1 bunch fresh dill
  • Salt and pepper
  • Ground smoked paprika
  • Juice and zest of half a lemon
  • Hot sauce

Appetizer: Beet and goat cheese tartare


Serves 4 | Recipe submitted by Le Cellier

Ingredients:
Beet tabbouleh

  • 1 red and 1 yellow beet (you can also use commercially pre-cooked beets)
  • ½ cup Israeli couscous
  • 1 preserved lemon
  • Juice and zest of 1 lemon
  • 75 g pistachios
  • 1 bunch parsley, finely chopped
  • Optional: Fresh figs for garnish

Goat cheese mousse

  • 100 g goat cheese
  • 30 ml 35% cream
  • 2 tbsp. finely chopped parsley
  • Juice and zest of 1 lemon
  • Salt and pepper

Honey vinaigrette

  • 30 ml cider vinegar
  • 200 ml vegetable oil
  • 60 ml honey
  • 15 ml Dijon mustard
  • Salt and pepper

Main course: Grilled pork chops with black garlic glaze, spiced butternut squash purée, and bacon-roasted endives and Brussels sprouts


Serves 4 | Recipe submitted by Rustiek

Ingredients:

  • 4 bone-in pork chops, 1″ thick

Glaze:

  • ½ onion, chopped
  • 2–3 cloves garlic, chopped
  • 1 head black garlic
  • 2 tbsp. soya sauce
  • ¼ cup brown sugar
  • 2 tbsp. Worcestershire sauce
  • ½ cup water
  • 2 tbsp. red wine vinegar

Spiced butternut squash purée:

  • 1 butternut squash, peeled and diced
  • 1 tbsp. vegetable oil
  • ½ onion, chopped
  • 2–3 cloves garlic, chopped
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 1 tsp. ground ginger
  • ½ cup 15% cream

Endives and Brussels sprouts with bacon:

  • 250 g Brussels sprouts, halved
  • 1 bag endives (about 300 g), halved
  • 200 g bacon, diced

Dessert: Ferme Floralpe Micha cheesecake with Venosta cranberry compote


Served 12 | Recipe submitted by Les Vilains Garçons

Ingredients:

  • 1 cup graham cracker crumbs
  • 1 pound butter
  • ½ cup pumpkin seeds
  • 500 g cream cheese
  • 1 kg Micha cheese from Ferme Floralpe
  • 2 cups sugar
  • 6 eggs
  • 1 lemon

Cranberry compote:

  • 500 g Venosta cranberries (fresh or frozen)
  • 1 cup sugar
  • 1 stick cinnamon
  • Star anise to taste
  • 1 lemon, halved
  • 200 ml of water

We wish you bon appétit and above all, a lot of fun cooking this fabulous menu! Now that the question of the meal is settled, we invite you to discover the many activities you can enjoy in the Outaouais over the holidays.

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