Holiday Appetizers: 6 Creative Recipes with Maison Perrotte

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Goat Cheese & Sweet and Sour Onion Puff Pastries

For this irresistible appetizer, you will need:

• Our Saumur Champigny onion confit with mustard seeds.
• Puff pastry cut into even squares.
• A log of goat cheese (or Crottins de Chavignol for more character)
• A few walnut pieces and fresh thyme.

 Preparation:

• Place a small amount of onion confit in the center of each square of dough.
• Add a slice of goat cheese.
• Bake for 10 minutes at 200°C until the edges are golden brown.
• Finish with a sprinkle of walnuts and a sprig of thyme.

The character of goat cheese pairs perfectly with the red fruit notes of Saumur Champigny and the crunchiness of the mustard seeds in our confit. Guaranteed to be a hit with your guests!

Gingerbread Toast, Smoked Duck Breast, and Fig Pearls

The combination of smoked duck breast and our fig, onion, and Voatsiperifery pepper preparation is a true sensory experience. The wild pepper adds that extra touch that makes all the difference. 

Preparation in 5 minutes:

• Toast small triangles of gingerbread.
• Spread a layer of our Fig & Onion mixture.
• Place a thin rosette of smoked duck breast on top.
• Add some crushed hazelnuts for crunch!

It's simple, elegant, and a nice change from the usual classic toasts.

Appetizer Spoons: Coconut Shrimp & Spicy Mango

Ingredients:

• 1 jar of Maison Perrotte mildly spiced mango.
• Large cooked pink shrimp (or king prawns).
• Coconut milk.
• Shredded coconut.
• Lime (zest).

Preparation:

• The base: Place a generous dollop of mango mixture in each appetizer spoon.
• Shrimp: Peel the shrimp, leaving the tail end intact for elegance.
• Quickly dip them in a little coconut milk, then in the shredded coconut to create a light coating.
• Assembly: Place the shrimp on the mango bed.
• The finishing touch: Grate some lime zest on top to add zest and color.

Scallops Sautéed on a Bed of Shallots with Coteaux du Layon Wine

Ingredients:

• 1 jar of Maison Perrotte Coteaux du Layon shallot confit
• 12 fresh scallops
• A knob of semi-salted butter
• A few sprigs of chervil or dill
• A pinch of fleur de sel

Preparation:

• Spoonful: Place a generous spoonful of candied shallots in appetizer spoons or small bowls. You can serve them at room temperature or slightly warmed.
• Snacking: In a very hot pan with a knob of butter, snack the scallops for 1 minute on each side until they are golden brown.
• Assembly: Place the scallops on the bed of shallots.
• Finishing touches: Add a pinch of fleur de sel and a sprig of fresh herbs for a contrast of color.

Homemade Blinis, Foie Gras, and Red Figs from Anjou

Nothing symbolizes the holidays better than a combination of figs and foie gras. For this recipe, we suggest making your own blinis for an incomparable softness that will proudly carry our artisanal jam.

• The Star Product: Maison Perrotte's July Red Fig Preparation from Anjou.

Ingredients:

For homemade blinis:

• 1 Greek yogurt (125g),
• 1 egg,
• 1 yogurt pot filled with flour,
• 1/2 packet of baking powder,
• a pinch of salt.

For assembly:

• A block of high-quality foie gras (goose or duck),
• sea salt and freshly ground pepper.

 Step-by-step recipe:

Homemade Blinis:

• In a salad bowl, mix the yogurt and egg.
• Add the flour, baking powder, and salt.
• Mix to a smooth paste.
• Cook small ladlefuls of batter in a buttered pan until small bubbles appear, then flip them over.

Assembly: Once the blinis have cooled, place a generous slice of foie gras on top (use a knife dipped in hot water for a clean cut).

La Touche Perrotte: Add a generous spoonful of Anjou July Red Fig on top. Its melt-in-the-mouth texture and sunny notes perfectly balance the richness of the foie gras.

• Finishing touches: A pinch of fleur de sel and a twist of pepper to spice things up.

Snacks for children (and grown-ups)/ Hot Dog Tree to share

A visual, delicious, and above all very fun recipe to enjoy by picking up your little ball of bread directly.

Step-by-step recipe:

The Fir Tree:

• Form small balls with pizza dough (or bread dough).
• Arrange them on a baking sheet in a triangle shape to create the tree.

Cooking:

• Brush with egg yolk and bake until the tree is golden brown.

The Padding:

• Once cooked, cut each ball in half (without separating them completely if possible).
• Slide in a piece of hot cocktail sausage.

The Final Touch: Generously drizzle each "ball" with our Cherry Tomato Ketchup. Its sweet and tangy apple cider vinegar flavor makes all the difference! It's guaranteed to be a hit at the dinner table!