Best Maple Balsamic Pecans Les Fougeres Recipes
MAPLE BALSAMIC PECANS LES FOUGERES
The restaurant sells these in their little take out store with gourmet items and cant keep them in stock. (along with the other nut recipes of theirs). Simple to do at home
Provided by MarraMamba
Categories < 30 Mins
Time 20m
Yield 1 pound
Number Of Ingredients 4
Steps:
- Toss one pound pecans with the maple syrup and approximately 1/4 cup of balsamic to taste (look for a nice sweet/tangy balance).
- Roast on parchment lined baking sheet at 325 degrees until fragrant and glazed. (about 15 minutes), then sprinkle generously with sea salt and let cool.
- store in an airtight container at room temperature.
MAPLE ROASTED ALMONDS WITH FLEUR DE SEL LES FOUGERES
These are yummy with drinks, or as a snack. Fleur de sel is formed on the top of evaporating sea water. You can find it in spice shops or specialty shops. Otherwise sea salt should work, perhaps crushed a little. The restaurant in Chelsea Quebec sell these and have often sold out. Edited to add the timing of adding the salt..dont wait til the syrup hardens.
Provided by MarraMamba
Categories High Protein
Time 30m
Yield 1 pound
Number Of Ingredients 4
Steps:
- Toss almonds with maple syrup. Add oil and toss to coat.
- Spread on parchment lined baking sheet and bake at 325 until fragrant and syrup has thickened and coated the nuts, about 20 minutes. Stir every 5 minutes.
- Remove from oven and sprinkle with salt IMMEDIATELY before the syrup hardens and so they can adhere. Let cool on pan. Break any clumps apart and package in jars. Store airtight at room temperature.
Nutrition Facts : Calories 3105.1, Fat 250.9, SaturatedFat 20.1, Sodium 1557.8, Carbohydrate 167, Fiber 49.7, Sugar 85.9, Protein 96
MAPLE AND BALSAMIC GLAZE LES FOUGERES
Oh so good. It works with any meat, from game to chicken and also as a base for a vinaigrette. I love it with steak, i just heat it with the pan juices and then drizzle it over and make sure there is enough on the side. Baste chicken with it, or simply glaze it after cooking. The vinaigrette base is terrific. I badgered this out of Charlie, the wonderful co owner with his gorgeous wife Jennifer of Les Fougeres. One of the recipe's missing from their award winning cookbook "a year at les fougeres". I wanted the proportions since sometimes you just want 2 tbs quickly. Also for those who cannot get to Quebec easily. Equal amounts of each and the adjust to your personal taste.
Provided by MarraMamba
Categories < 15 Mins
Time 15m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Put both the maple syrup and balsamic in a saucepan.
- On medium low heat reduce it until thick and syrupy.
- Taste for proportions as every ones is different.
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