Recipes

Lapin a la Moutarde
(Rabbit with Mustard Sauce)

NOTE:  With the exception of the fresh onion and parsley, we sell everything to make this meal.

1 Large Rabbit (3-4lbs), cut into 6-8 serving pieces
1/2 cup Dijon Mustard
Salt and Freshly Ground Pepper
2 Tbsp. Unsalted Butter
1 Small yellow onion, peeled and finely chopped
1/2 cup Chablis or other dry white wine
Bouquet Garni
1/3 cup creme fraiche
2 Tbsp. chopped parsley

1) Smear rabbit with mustard and season with salt and pepper
2) Heat butter in a a large skillet over medium-high heat. Add onions and cook until soft, about 10 minutes. Add rabbit pieces and cook, turning frequently, until rabbit is golden brown, about 15 minutes. Transfer to platter.
3) Add wine to skillet and scrape up and browned bits from bottom of the pan with a wooden spoon.  Reduce heat to medium and return rabbit pieces to skillet, along with bouquet garni. Cover and cook until rabbit is tender about 35 minutes.
4) Remove skillet from heat.  Discard bouquet garni and stir in creme fraiche. Garnsih with parsley.

*Courtesy of Saveur



Onion and Honey Tart


About 3 Large Onions
2 Tbsp Butter
3 Tbsp. Albert Menes Honey
1 Tsp. Albert Menes Ground Cinnamon
Pepper
Pie dough

1) Peel and thinly slice 2 1/4 pounds of onions.
2) Cook in boiling water for 3 minutes and drain.
3) Melt 2 Tbsp. of butter in a skillet. Add the well-drained onions and cook without allowing to brown
4) Add 3 generous Tbsp. of honey, dash of salt and 1 tsp. of ground cinnamon and a dash of ground pepper. Stir thoroughly and remove from heat.
5) Line a flan tin with basic pie dough. Fill with onions and bake in a preheated oven at 450F.
6) When the tart is half cooked, cover with tin foil and cook until brown on top.

Serve warm as an entree or dessert.

*Courtesy of Larousse Gastronomique