19 May Moser Charmant Tomme nestled with mangetouts between Kartoffeltätschli (Swiss potato pancakes)

Posted at 14:39h in

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" padding_top="35"][vc_column width="5/6"][vc_column_text css=".vc_custom_1495013660873{padding-top: 35px !important;}"] Moser Charmant Tomme nestled with mangetouts between Kartoffeltätschli (Swiss potato pancakes) [/vc_column_text][/vc_column][vc_column width="1/6"][vc_single_image image="1573" onclick="custom_link" qode_css_animation="" link="https://boncas.ch/portfolio_page/chardonnay/"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" padding_top="20"][vc_column width="1/3"][vc_single_image image="770" img_size="full" onclick="link_image" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text css=".vc_custom_1495198117504{padding-right: 35px !important;}"] The recipe: Cut cheese into six equal sections and allow to sit at room temperature, covered. Prepare mangetouts, slice into narrow strips on the diagonal and blanche in boiling salted water for 2 minutes. Remove all but 1 cm of carrot greens. Blanche carrots in boiling salted water for 8 minutes. Submerge in cold water and then...

16 May Moser aux Noix in curried pastry puffs

Posted at 20:42h in

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" padding_top="35"][vc_column width="5/6"][vc_column_text css=".vc_custom_1513066305422{padding-top: 35px !important;}"] Moser aux Noix in curried pastry puffs [/vc_column_text][/vc_column][vc_column width="1/6"][vc_single_image image="238" onclick="custom_link" qode_css_animation="" link="https://boncas.ch/portfolio_page/chardonnay/"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" padding_top="20"][vc_column width="1/3"][vc_single_image image="514" img_size="full" onclick="link_image" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text css=".vc_custom_1494253577194{padding-right: 35px !important;}"] The recipe: Slice Moser aux Noix, cut figs into sections lengthwise and cut the cream puffs in half. Spread Cantadou on the bottom half of each puff, place sprouts on next. Then arrange cheese slices and fig sections on the sprouts and top each puff with its upper half. The indispensable addition: Choux pastry for the puffs, approx. 15 puffs Place milk, salt, curry...

14 May Taglioni with Moser Trüffel

Posted at 15:50h in

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" padding_top="35"][vc_column width="5/6"][vc_column_text css=".vc_custom_1513066764383{padding-top: 35px !important;}"] Taglioni with Moser Trüffel [/vc_column_text][/vc_column][vc_column width="1/6"][vc_single_image image="246" onclick="custom_link" qode_css_animation="" link="https://boncas.ch/portfolio_page/chardonnay/"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" padding_top="20"][vc_column width="1/3"][vc_single_image image="492" img_size="full" onclick="link_image" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text css=".vc_custom_1494769801497{padding-right: 35px !important;}"] Recipe: Cook the pasta in the salted water until nearly al dente. Remove and reserve about 200 ml of the cooking water, drain pasta. Finely chop the shallots, sauté in olive oil over low heat. Grate the zest off of the lemon, squeeze out the juice, add zest and juice to sautéed onions. Pour in the reserved pasta water and the cream. Cut up the...