It's December and you're already starting to panic thinking about all the things you'll have to prepare for the festive season! We'll give you a helping hand with a selection of easy-to-make food and wine pairings to impress your guests!
1kg clams / 5 cloves of garlic / 1 bunch of basil / 1 dl olive oil / 1 dl white wine / 1 lemon / salt, pepper and Espelette pepperRecette
Soak the clams in salted water and rinse them. In a large frying pan or wok, fry your minced garlic cloves in the olive oil. Add the chopped basil and the white wine. When the mixture comes to the boil, it's time to add the clams. Add salt, pepper and a pinch of Espelette pepper. Cover and leave to cook on a very low heat.
Once the clams have opened, remove them. Reduce the sauce over a higher heat. Add a squeeze of lemon and serve!
Wine : enjoy with a glass of white AOC Patrimonio from the estate. In the 2015 vintage, the wine presents beautiful notes of white flowers that will enhance the freshness of the dish.
4 beautiful Cape lobsters / 1 bunch of shellfish (mussels, cockles and clams), approx. 500g / 1 large spoonful of olive oil / 2 lemons / 1 bunch of dried herbs (basil, chervil and flat parsley) / 1 shallot / 2cl of fresh cream / 1cl of dry white wine / 150g of semi-salted butter / 50g of butter / Salt and freshly ground pepper
For the lobsters: preheat the oven on grill mode. Melt the semi-salted butter in a pan. Wash and chop the herbs, then add them to the melted butter. Cut the lobsters in half and place them in a dish, shell side down. Season with salt and pepper and drizzle with olive oil. Cook for 5 minutes on the grill, turn over and cook for another 5 minutes. Turn the oven to the normal setting, about 210°C. Turn the lobsters over again so that they are on the flesh side. Cook for 10 minutes, basting regularly with the melted herb butter.
For the emulsion: Wash the bunch of shellfish. Peel the shallots and chop them. Place the shellfish in a saucepan with their shells (add thyme and bay leaves if you wish), then sprinkle with the white wine. Cover and cook. Once the shells start to open: remove them. Collect only the juice. Filter it. Mix it with 50g of butter to make it very foamy. Place the mousse on the lobsters, then serve with a lemon wedge.
Wine : we recommend our Biancu Gentile. Honour the eponymous autochthonous grape variety! Its colour is bright and shiny while its mouth is fresh, greedy and mineral. Slightly tense on the finish.
Don't neglect this stage of the meal and surprise your guests with a cheese board worthy of a buffet. This must include at least one cheese from each of the 7 main categories (blue-veined, hard, soft with a bloomy crust, soft with a washed crust, goat's, sheep's, semi-hard). Then, let your imagination run wild to embellish this platter and give it a royal appearance; chutneys, homemade jams, acacia honey, fresh fruit, dried fruit, nuts, almonds, truffle butter, seaweed butter, etc. The combinations are multiple!
Wine : Our AOC Muscat du Cap Corse! This 100% Muscat petits grains is different from the sweet wines generally served with dessert. This one comes from Corsica, benefiting from the microclimate due to the maritime influence of the Gulf of St Florent. The colour is a beautiful golden yellow. On the palate, we find the sweetness of citrus fruit, spices and honey aromas. The wine is delicious, voluptuous and supple. This Muscat will perfectly match the smoothness of cheeses.
24 No. 1 oysters / 40 cl double cream / 20 cl white wine / 4 shallots, finely chopped / 80g Parmesan shavings / Breadcrumbs
Wash the oysters and drain them. In a bowl, mix cream, white wine, parmesan and the chopped shallots. Then place the oysters on a baking tray and put them in the oven. Using a tablespoon, pour the mixture into each oyster. Sprinkle lightly with breadcrumbs. Place in the oven at 200°C. Leave to brown for about fifteen minutes, until they are gratinated. To be eaten hot!
Wine : We strongly recommend our IGP Île de beauté, YL white. From the Yves signature range, this blend of vermentino and biancu gentile will go perfectly with this dish. Luminous and brilliant colour, of a beautiful light yellow. Very fresh and greedy mouthfeel! To be served between 8°C and 10°C.
We wish you a very nice holiday season, and above all, bon appétit! Sandrine & Yves.
© Pictures in order : Elle à table, inconnu, itstodierfor.ca, Côté Cuisine.