Maple And Balsamic Glaze Les Fougeres Food

ALLEY FRIES WITH BALSAMIC GLAZE

Steps:

• Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat. Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature.
• Make the fries: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fryer thermometer registers 220 degrees F. Working in batches, add the potatoes and fry until slightly colored but still pale, about 5 minutes. Transfer to a baking sheet using a large slotted spoon; let cool.
• Increase the heat to bring the oil temperature to 350 degrees F. Working in batches, return the fries to the hot oil and fry until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined baking sheet using a large slotted spoon. Season immediately with salt and pepper.
• Preheat the broiler. Transfer the fries to a heatproof platter or baking sheet. Sprinkle with the cheese and broil until it melts, about 2 minutes. Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes. Photograph by Kat Teutsch

MAPLE BALSAMIC PECANS LES FOUGERES

Steps:

• Toss one pound pecans with the maple syrup and approximately 1/4 cup of balsamic to taste (look for a nice sweet/tangy balance).
• Roast on parchment lined baking sheet at 325 degrees until fragrant and glazed. (about 15 minutes), then sprinkle generously with sea salt and let cool.
• store in an airtight container at room temperature.

MAPLE AND BALSAMIC GLAZE LES FOUGERES

Steps:

• Put both the maple syrup and balsamic in a saucepan.
• On medium low heat reduce it until thick and syrupy.
• Taste for proportions as every ones is different.

HARE (RABBIT) RAGOUT LES FOUGERES

Steps:

• In a heavy bottomed, oven proof casserole, heat olive oil butter and bacon over medium high until the fat renders from the bacon.
• Add the hare pieces and brown well on all sides. Season with salt and pepper. Add onion, carrot, and garlic cloves, continuing to cook stirring occasionally until the vegetables have started to brown. Add the rest of the ingredients.
• Cover with lid and cook in the oven at 375 degrees for 1 hour or until tender.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

MAPLE ROASTED ALMONDS WITH FLEUR DE SEL LES FOUGERES

Steps:

• Toss almonds with maple syrup. Add oil and toss to coat.
• Spread on parchment lined baking sheet and bake at 325 until fragrant and syrup has thickened and coated the nuts, about 20 minutes. Stir every 5 minutes.
• Remove from oven and sprinkle with salt IMMEDIATELY before the syrup hardens and so they can adhere. Let cool on pan. Break any clumps apart and package in jars. Store airtight at room temperature.

MAPLE-BALSAMIC VINAIGRETTE

Steps:

• Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.