A winning combination: How French cuisine and a Yorkshire liqueur created a perfect winter menu.
On a dreary December Day Yves invited Sir James Aykroyd to try the delicious winter menu he had created. Using Sir James’ Brontë Liqueur as the foundation for the three dishes, Yves perfectly combined traditional French cuisine with a Yorkshire liqueur steeped in the county’s history.
Sir James first discovered Brontë Liqueur, not in his home county of Yorkshire, but 6,400 miles away in South America. Four decades later Sir James constantly looks for creative ways to use Brontë Liqueur, to widen its appeal beyond an after dinner drink. He’s already discovered that it tastes great with fizz to create a Brontë Royale, as well as a range of cocktails and wanted to see how it pairs with gourmet cuisine.
With its unique taste of blackberries, sloes, wild honey and jasmine, Yves created three dishes to showcase the alluring combination of ingredients. For his Fried Quail Egg on Toast with Red Onion Chutney, Yves simmered the onion with honey and Brontë Liqueur. Pheasant was cooked with Brontë Liqueur and blackberries, a key ingredient, for the warming Pheasant Casserole. Finally. blackberry purée was combined with the liqueur to make chocolate truffles, a perfect Christmas gift for loved ones.
Whether you’re looking for an alternative Christmas dinner, or simply want to try a new take on liqueur, Yves recipes using Brontë Liqueur are a great choice. Try not to taste too much of the Liqueur while cooking though, you don’t want to run out before you’ve even started.
To see the three recipes follow these links:
Fried Quail Egg on Toast: http://www.frenchchefathome.com/fried-quail-eggs-bronte-liqueur/
Pheasant Casserole: http://www.frenchchefathome.com/pheasant-casserole-bronte-liqueur/
Chocolate and Blackberry Truffles: http://www.frenchchefathome.com/chocolate-truffles-bronte-liqueur/