This dish is the perfect excuse to sit outside for a moment of comfort, with a blanket over your shoulders. With its flavours of maple syrup, northern berries and caramelized pecans, it can be shared as an appetizer or as a dessert, as you wish.<\/p>\n
Preparation<\/strong> 10 min | Cooking<\/strong> 8 min | Serves<\/strong> 4<\/p>\n 1 200 g Brie from a local cheese shop Preheat oven to 220\u00b0C (425\u00b0F). Preparation<\/strong>\u00a010 min |\u00a0Cooking<\/strong>\u00a010 min |\u00a0Yields<\/b><\/span>\u00a02 x 500 mL Mason jars<\/span><\/p>\n 125 mL (\u00bd cup) maple syrup In a large skillet, bring maple syrup to a boil and boil for 3 minutes. Pecans can be stored in an airtight container for up to 30 days.<\/p>\n Preparation<\/strong> 10 min | Cooking<\/strong> 10 min | Output<\/strong> 2 x 500 ml Masson jars<\/p>\n 5 mL (1 tsp) mustard seeds In a saucepan, dry roast the mustard seeds, bay leaves, juniper berries and coriander seeds. Pickled onions can be stored in the refrigerator for up to 3 months.<\/p>\n","protected":false},"excerpt":{"rendered":" NORTHERN BERRIES \/ LINGONBERRY JELLY \/ CARAMELIZED PECANS This dish is the perfect excuse to sit outside for a moment of comfort, with a blanket over your shoulders. With its flavours of maple syrup, northern berries and caramelized pecans, it can be shared as an appetizer or as a dessert, as you wish. See the […]<\/p>\n","protected":false},"author":18,"featured_media":38173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1971],"tags":[],"class_list":["post-47955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-discoveries"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/47955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/comments?post=47955"}],"version-history":[{"count":4,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/47955\/revisions"}],"predecessor-version":[{"id":47997,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/47955\/revisions\/47997"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media\/38173"}],"wp:attachment":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media?parent=47955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/categories?post=47955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/tags?post=47955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}INGReDIENTS<\/strong><\/span><\/h3>\n
\n30 mL (2 tbsp) maple syrup
\n30 mL (2 tbsp)\u00a0lingonberry jelly
\n125 mL (\u00bd cup) northern berries of your choice (wild blueberries, haskap berries, etc.)
\n30 mL (2 tbsp) caramelized pecans
\n2 pickled onions, cut into strips
\n60 mL (\u00bc cup) vino cotto
\nA few sprouts of your choice
\n6 to 8 large croutons (slices of loaf)<\/p>\nPREPARATION<\/strong><\/span><\/h3>\n
\nPlace Brie in a cast iron pan or ovenproof dish and drizzle with maple syrup. Bake for 8 minutes.
\nTop roasted Brie with\u00a0lingonberry\u00a0jelly, northern berries, caramelized pecans and pickled onions. Drizzle with vino cotto and garnish with a few sprouts.<\/p>\n
\nCaramelized pecans<\/h2>\n
INGREDIENTS <\/strong><\/span><\/h3>\n
\n500 mL (2 cups) roasted pecans
\n1 mL (\u00bc tsp) fleur de sel<\/p>\nPREPARATION<\/strong><\/span><\/h3>\n
\nAdd roasted pecans. Stir until the syrup crystallizes and forms a powder that coats the pecans.
\nAdd the fleur de sel and stir.
\nLet cool. Store pecans in an airtight container.<\/p>\nNote<\/strong><\/span><\/h3>\n
\nPickled onions<\/h2>\n
INGREDIENTS <\/strong><\/span><\/h3>\n
\n2 bay leaves
\n5 mL (1 tsp) juniper berries
\n5 mL (1 tsp) coriander seeds
\n125 mL (\u00bd cup) water
\n250 mL (1 cup) cider vinegar
\n60 mL (\u00bc cup) sugar
\n5 mL (1 tsp) salt
\n250 mL (1 cup) peeled red onions<\/p>\nPREPARATION<\/strong><\/span><\/h3>\n
\nPour in the water, then add the vinegar, sugar and salt. Bring to a boil and let the marinade boil for 2 to 3 minutes.
\nDivide peeled pearl onions into 2 sterilized 500 ml Mason jars.
\nPour the boiling marinade over the onions, screw on the lid immediately and keep in a cool place.<\/p>\nNote<\/strong><\/span><\/h3>\n