Our home becomes more and more the centre of our work and family life.
This might be difficult or unusual, but instead of longing for restaurant visits and dream travel destinations, we are making the best of the place that becomes most important: our home.
And isn’t lunch the nicest thing to do on a grey December Sunday, a week before Christmas? Have your entire family join you for the preparations and enjoy fine food and Champagne at your house.
We did and we wanted to cook something that brought us back to the place I partly grew up, the South of France. Where I remember my mum preparing and stuffing a capon from Bresse, a region in Bourgogne.
I copied her recipe and served it with our favourite champagne, starting with Ruinart Rosé as an aperitive, followed by Ruinart Blanc de Blancs and Dom Ruinart.
Nothing else is needed except a caramelized Tarte Tatin with Crème fraiche for Dessert.
It might appear a lot of work, but it is actually easy to prepare. Preparing a dish together with the family is a ritual that brings us all closer and let us handle and see things much clearer.
Here is our TO DO list for Sunday Lunch with Ruinart:
- Have your Ruinart Champagne chilled, but not too cold, especially the Dom Ruinart Blanc de Blancs, does not need to be ice cold.
- Order a capon from Bresse, France at your butcher or online at otto-gourmet.de.
All you need for the stuffing is celery, chives, onions, parsnips, parsley, carrots, garlic and thyme.
Everything needs to be cut into small pieces, mixed with 8 TS of olive oil and salt and pepper. Stuff the capon’s stomach as much as you can. Spread some ghee on the outside of the Capon, season with salt & pepper, fresh herbs, rosemary, thyme and garlic and let it cook in the oven on 180 degree for 3,5 hours. Pull every 20 minutes some chicken stock on top to keep the skin moist and juicy.
You could just serve it with lamb’s letters, because the stuffing also gets pretty rich. We made sweet potatoes fries and some spinach salat with lemon vinaigrette.
- Set the table with flowers of the season, keep mineral water aside and put the meat and side dishes on preheated platters.
- Dessert can be prepared in advance and I think that a Tarte Tatin matches beautifully with Champagne.
ALL YOU NEED:
- 2 x sheets puff pastry
- 165g caster (superfine) sugar
- 60ml water
- 50g unsalted butter, chopped
- 4 Granny Smith (green) apples, peeled, cored and quartered.
- Crème fraîche to serve
HOW YOU MAKE IT:
- Preheat oven to 190ºC .Place the pastry sheets on top of one another and press gently to join, creating one 5mm-thick piece of pastry. Using a plate as a guide, cut a 23cm round from the pastry and set aside.
- Place the sugar and water in a 20cm-round non-stick ovenproof frying pan over low heat and cook, stirring, until the sugar is dissolved. Increase the heat to medium and bring to the boil. Cook, without stirring, for 7–9 minutes or until light golden.
- Carefully add the butter and stir until melted and well combined. Remove the pan from the heat and carefully arrange the apple, cut-side up or sliced into thin slices and slightly overlapping, in the caramel. Top the apple with the pastry round and fold the edges under to tuck in the apples.
- Using a sharp knife, make 3 small cuts in the centre of the pastry. Place the pan on a baking tray+ and bake for 35–40 minutes or until the pastry is puffed and golden. Allow to stand for 2–3 minutes. Loosen the edges with a knife. Carefully turn out the tart to serve. Serve warm with cream or Crème fraîche.
- Take your time. Therefor Sunday is the perfect day. Let it get dark outside and light some candles, sitting around the table. You might want to go for a long walk or just stay in your cosy home until it’s time for a glass of Champagne again.
We wish you a merry Christmas and all health and love for the Holidays.
This wonderful lunch was made possible with the support from Maison Ruinart.