Looking for new ideas for aperitif? Find our three different recipes that go well with Beaujolais nouveau, the light and fruity wine made of Gamay grape variety.
MINI-BURGER RECIPE
PREPARATION: 20 MINS | COOKING: 10 MINS | SERVES: 24
INGREDIENTS
• 8 hamburger buns cut in half
• 400g beef mince
• 25g breadcrumbs
• 3 finely diced shallots
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 80ml tomato sauce
• 100g of cheddar slices cut in squares of 3 cm
• 24 rocket leaves
• 12 sliced gherkins
• olive oil for frying
• salt
• pepper
EQUIPMENT
• 4 cm diameter cookie cutter
• 24 burger picks
INSTRUCTIONS
1. Using a 4 cm diameter cookie cutter, cut discs out of the hamburger bun to make 24 bases and as many caps.
2. In a bowl, mix the beef mince, breadcrumbs, shallots, mustard, Worcestershire sauce and 1 tablespoon of tomato sauce. Season with salt and pepper.
3. Lightly wet your hands and form 24 flattened patties with the mixture (the size of a walnut).
4. Pour olive oil into a frying pan and fry the patties over medium heat until golden brown (about 1 minute on each side). Then place on a baking tray.
5. Lightly toast the burger bun halves.
6. Place 1 slice of cheese on each of the meat patties and grill for 1 minute: the cheddar should start to melt.
7. Place the meat patties on the halved buns used as bases.
8. Add 1 rocket leaf, 1 gherkin slice and spread the rest of the tomato sauce.
9. Place the other halves of the burger buns on top, pressing gently, and secure to the base with a pick. Serve hot!
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POLENTA BITES RECIPE
PREPARATION: 1 HOUR 10 | COOKING: 30 MINS | SERVES: 48
INGREDIENTS
• 250g polenta
• 75g grated parmesan
• 100g slices of gruyère cheese
• 5 tbsp pesto
• 24 cherry tomatoes
• 1 tbsp olive oil
• a few sprigs of aromatic plants (watercress or basil)
• salt
• pepper
INSTRUCTIONS
1. Lightly grease a 20 x 30cm baking tray with olive oil.
2. Pour 1 litre of lightly salted water into a saucepan and bring to the boil.
3. When the water boils, pour in the polenta, stirring to avoid lumps.
4. Lower the heat and simmer for 20-25 minutes, stirring regularly, until the polenta begins to pull away from the pan.
5. Stir the parmesan and pesto into the polenta. Season with salt and pepper.
6. Spread the mixture on the baking tray, smooth the top with the back of a wet spoon and leave for 1 hour until the mixture has consolidated.
7. In the meantime, cook the halved cherry tomatoes in the steamer.
8. Preheat the oven to low.
9. Carefully turn the polenta out onto a board and cut it into 24 squares of 5cm, then cut each square into 2 triangles.
10. Cover them with a thin slice of Gruyère cheese and half a cherry tomato.
11. Bake for 5 minutes until the Gruyère cheese melts and your guests arrive to serve them hot.
12. Decorate with aromatic plants and enjoy!
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STUFFED POTATOES RECIPE
PREPARATION: 15 MINS | COOKING: 45 MINS | SERVES: 24
INGREDIENTS
• 12 medium-sized potatoes
• 5 slices of smoked bacon
• 500g button mushrooms
• 2 onions
• 2 garlic cloves
• 100g grated gruyère
• 1 bunch of fresh chives
• 100g crème fraîche
• 6 tablespoons olive oil
• salt
• pepper
INSTRUCTIONS
1. In a pot of boiling water, cook the potatoes for about 20 minutes with the skin on. They should remain firm. Then drain them.
2. Preheat the oven to 180°C and turn on the broiler
3. In a pan, brown the chopped onions and garlic in hot oil.
4. In the meantime, slice the mushrooms. Then add them to the pan and cover for 5 minutes.
5. Cut the strips of smoked bacon into small pieces. Add them to the pan and cook for another 3 minutes.
6. Cut the potatoes in half without peeling them. Hollow them out in the shape of a boat with a large spoon. Set the potato flesh aside and keep it.
7. Prepare the filling: In a bowl, mix the contents of the pan with the crème fraîche, the grated cheese and the potato flesh. Season with salt and pepper.
8. Oil a baking tray and sprinkle with coarse salt.
9. Top each hollowed-out potato with the filling and place it on the baking tray.
10. Bake for 15 minutes.
11. Chop the chives to garnish your potatoes after baking.
12. Serve warm or at room temperature.
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BEAUJOLAIS NOUVEAU
Beaujolais Nouveau is generally sold for between 50 and 60% of the harvest of the Beaujolais and Beaujolais-Villages appellations. The rest of the harvest is used to produce the 10 Beaujolais AOCs (Saint-Amour, Brouilly, Côtes de Brouilly, Chénas, Chirouble, Julienas, Moulin-à-Vent, Morgon, Régnié). It is therefore not an appellation, but a new wine from the region, a few weeks after the harvest, in mid-November. Only few wine-producing regions have the possibility of selling en primeur wines. Bordeaux and Beaujolais are among them. The regulation fixes the marketing of Beaujolais Nouveau on the third Thursday of November. It is therefore on everyone's lips before its release because the release date creates expectation.
Its arrival symbolically celebrates the new wine of the year at all the winegrowers. Each Beaujolais Nouveau is a unique pleasure. It reflects the personality of each winemaker. The Beaujolais Nouveau and Beaujolais-Villages Nouveau, produced by nearly 700 winegrowers, all have one thing in common: they are light and simple, terribly endearing, sometimes extravagant, but always joyfully fruity. It is a lively red wine, the result of short vatting times and semi-carbonic maceration, which allow the fruit aromas to develop. You too can become a fan of Beaujolais by tasting the cuvée that suits you. And save the date: On the 3rd Thursday of November, there is nothing better than an aperitif dinner! Let the feast of the taste buds begin!
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