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21 Jun

Posted at 13:24h 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_1529418412256{padding-top: 35px !important;}"] Panko-coated Buure Weichkäsli with honey-lemon sauce and purslane [/vc_column_text][/vc_column][vc_column width="1/6"][vc_single_image image="243" 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="1446" img_size="large" onclick="link_image" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text css=".vc_custom_1529418695009{padding-right: 35px !important;}"] Recipe: Lightly beat the two eggs with a whisk. Place the Buure Weichkäsli first in the flour and then the eggs, turning to coat each time, add to the panko and coat entire surface, patting the panko fairly firmly onto the cheese. Repeat the breading process to produce the firmest possible coating. Heat the sunflower oil in a frying pan....

19 May

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

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

Posted at 15:53h 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_1494769902585{padding-top: 35px !important;}"] MARRIAGE OF MOSER BIO PREMIUM CRU BLANC AND BRIOCHE ON APRICOT-GINGER COULIS [/vc_column_text][/vc_column][vc_column width="1/6"][vc_single_image image="424" 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="490" img_size="full" onclick="link_image" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text css=".vc_custom_1494769967376{padding-right: 35px !important;}"] Recipe: Preheat convection oven to 180 °C with fan switched on. Butter bottoms and sides of moulds. Place the brioche cubes on a baking sheet and toast them in the preheated oven to a light yellowish gold. Beat egg with milk and spices. Fill the buttered moulds with toasted brioche cubes, pour on egg/milk mixture to...

14 May

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...

14 May

Posted at 15:48h 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_1513072294525{padding-top: 35px !important;}"] Moser Chardonnay wrapped In Serrano ham with dates [/vc_column_text][/vc_column][vc_column width="1/6"][vc_single_image image="237" 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="488" img_size="full" onclick="link_image" qode_css_animation=""][/vc_column][vc_column width="1/2"][vc_column_text css=".vc_custom_1494769672425{padding-right: 35px !important;}"] Recipe: Slice the green parts from the spring onions into 5 cm strips, and cut the Chardonnay into 6 slices. Halve the dates, remove pits. Stuff each date with a slice of cheese; lay strips of spring onion greens on top. Fold the ham slices in half lengthwise and wrap one slice around each stuffed date. Fry in hot olive oil in a...