Assortment of Savory Verrines for the Holidays

Ingredients

• 670 g Pumpkin (steamed) (Peeled and cut into cubes of about 1 cm)
• 200 ml Soy cream (For the pumpkin purée (quantity equal to the volume of the cooked pumpkin))
• 1 c. à soupe Curry powder (Approximately 15 ml)
• 2 c. à soupe Olive oil (A drizzle for the purée, a drizzle for the tiles, a drizzle for the bacon, etc.)
• à goût Salt
• à goût Black pepper
• 100 g Grated Parmesan (For the tiles)
• 100 g Bacon matchsticks (Cut into sticks then grill)
• 80 g Whole hazelnuts (Toast then coarsely chop)
• 2 pièces Red bell peppers (Approximately 320 g once roasted and peeled)
• 1 c. à café Herbes de Provence
• 150 ml Soy cream (for the pepper purée)
• 300 g Fresh goat cheese (150 g for the pepper purée, 150 g for the goat cheese cream)
• une pincée Espelette pepper
• 100 g Chorizo (Cut into half‑slices then roll into rosettes)
• 200 g Fresh spinach (Wash before cooking)
• 200 g Frozen pre‑cooked peas
• 150 ml Soy cream (for the pea‑spinach purée)
• 100 g Smoked trout (Cut into small dice)
• 300 g Cooked beet (Cut into dice)
• 2 pièces Oranges (Supremes and juice)
• 2 pièces Grapefruits (Supremes and juice)
• 150 g Mini peeled shrimp
• 1 pièce Garlic clove (Pressed)
• 1 c. à soupe Balsamic vinegar
• 2 c. à soupe Fresh parsley (Chopped, for garnish)
• 2 c. à soupe Fresh chives (Chopped, for garnish)
• 1 c. à café Dried basil (For decoration)

Instructions

1. Prepare the pumpkin

   Peel the pumpkin, cut into cubes of about 1 cm. Weigh 670 g.

   Time: PT10M

2. Steam the pumpkin

   Bring water to a boil in a pot, place the steamer basket, add the pumpkin cubes, season with salt and pepper, cover and cook 30 minutes until tender.

   Time: PT30M

   Temperature: 100°C

3. Puree the pumpkin

   Transfer the cooked pumpkin to the blender bowl, add 200 ml soy cream, 1 c. à soupe curry, a drizzle of olive oil, salt and pepper. Blend until smooth.

   Time: PT5M

4. Prepare the Parmesan tiles

   Preheat the oven to 180°C. Place small piles of grated Parmesan (about 1 c. à café) on a baking sheet lined with parchment paper, flatten slightly with the back of a spoon. Bake 8‑10 minutes until golden.

   Time: PT10M

   Temperature: 180°C

5. Grill the bacon

   Arrange the bacon matchsticks on a sheet, bake 8 minutes at 180°C. Set aside on paper towels.

   Time: PT8M

   Temperature: 180°C

6. Toast the hazelnuts

   Spread whole hazelnuts on a sheet, bake 10 minutes at 180°C until golden. Let cool then coarsely chop.

   Time: PT15M

   Temperature: 180°C

7. Roast the red bell peppers

   Cut the peppers in half, remove seeds, place on a sheet lined with foil, drizzle with olive oil, season with salt, pepper and Herbes de Provence. Roast 25‑30 minutes at 180°C until the skin darkens slightly.

   Time: PT30M

   Temperature: 180°C

8. Peel and blend the peppers

   Remove the skin from the peppers, cut into small dice (≈320 g). Place in blender, add 150 ml soy cream, a drizzle of olive oil, Herbes de Provence, salt and pepper. Blend until smooth.

   Time: PT10M

9. Prepare the chorizo rosettes

   Cut the chorizo into half‑slices, roll into rosettes and secure with a small wooden toothpick. Arrange on a sheet, bake 5 minutes at 180°C. Drain on paper towels then let cool before removing the picks.

   Time: PT10M

   Temperature: 180°C

10. Goat cheese cream

    Crumble 150 g fresh goat cheese into a bowl, gradually add 50 ml soy cream (or liquid cream) mixing until a spreadable consistency is reached. Season with salt, pepper, a pinch of Espelette pepper and Herbes de Provence.

    Time: PT5M

11. Sauté the spinach and cook the peas

    Heat a drizzle of olive oil in a pan, add fresh spinach and cook 5‑6 minutes until wilted. Add frozen peas, cover and cook 20 minutes over medium‑low heat, stirring occasionally. Salt and pepper.

    Time: PT26M

    Temperature: 180°C

12. Pea‑spinach purée

    Transfer the spinach‑pea mixture to the blender bowl, add 150 ml soy cream and blend until smooth. Adjust seasoning if needed.

    Time: PT5M

13. Prepare the beet purée

    In the blender bowl, combine 300 g diced cooked beet, 150 g fresh goat cheese, a drizzle of olive oil, salt and pepper. Blend until smooth and colorful.

    Time: PT5M

14. Prepare the citrus and shrimp

    Peel the oranges and grapefruits by hand, remove membranes and collect the supremes. Squeeze the remaining fruit for juice. Cut the supremes into smaller pieces. In a bowl, combine the peeled mini shrimp, pressed garlic, 4 c. à soupe olive oil, 1 c. à soupe balsamic vinegar, salt and pepper. Add the citrus juice and mix well.

    Time: PT20M

15. Assemble the verrines – Pumpkin

    Divide the pumpkin purée into the bottom of each verrine (about 2/3). Sprinkle toasted hazelnuts, add a piece of grilled bacon and finally place a Parmesan tile just before serving.

    Time: PT5M

16. Assemble the verrines – Pepper, goat, chorizo

    Pour the red pepper purée into the bottom of the verrines (½). Using a pastry bag, pipe rosettes of goat cheese cream. Garnish with chopped fresh parsley and place a chorizo rosette on top.

    Time: PT5M

17. Assemble the verrines – Pea, spinach, trout

    Fill the bottom of the verrines with the pea‑spinach purée (2/3). Arrange smoked trout dice, add a small dollop of fresh goat cheese, then sprinkle parsley, chives and a bit of dried basil.

    Time: PT5M

18. Assemble the verrines – Beet, goat

    Pour the beet purée into the bottom of the verrines (2/3). Place a small dollop of fresh goat cheese, garnish with fresh parsley and sprinkle dried basil.

    Time: PT5M

19. Assemble the verrines – Citrus and shrimp

    Arrange the citrus supremes in the bottom of the verrines (½). Lightly drizzle with citrus juice, then add the seasoned shrimp to the top. Garnish with chopped chives and a little dried parsley.

    Time: PT5M

20. Serve

    Present the verrines on a platter, accompany with smoked paprika toasted breadsticks if desired. Serve immediately to retain the crunch of the tiles and bacon.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g