Peach and Apricot Upside-Down Cake, Fresh Tarragon Cream and Fleur de Sel Caramel

Posted by Domaine Labranche
On 23 February 2015
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Ingredients: Fruits – 60 ml (¼ cup) honey – 30 ml (2 tbsp.) sugar – 15 ml (1 tbsp.) lemon juice – 3 peaches and 3 apricots, halved and pitted Cake – 310 ml (1¼ cup) flour – 5 ml (1 tsp. ) baking powder – 1 ml (¼ tsp. ) salt – 3 eggs, […]

Trout Gravlax With Maple Syrup, Orange And Pepper

Posted by Domaine Labranche
On 5 February 2015
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Ingredients: 70 g (¼ cup) sugar 100 g (1/3 cup) salt 1 skinless and boneless trout 1 orange (zest and juice) 40 ml (1/3 cup) maple syrup 15 ml (1 tbsp.) ground black pepper Method: Mix the sugar, salt, juice, orange zest and syrup to make a paste and uniformly coat the fish. Leave […]