Cooking time: None
Grocer and caterer, this little café-restaurant entices with its maple specialties, such as maple-raspberry dressing, onion confit with balsamic vinegar and maple syrup, maple syrup pie, and a trio of crème brûlée (maple syrup, vanilla and coffee). The owner, Bernard Minguy, offers on site a range of maple products and offers his customers take-out dishes such as a confit duck leg and a smoked duck breast served warm on mesclun with a maple-raspberry vinaigrette, for which we're giving the recipe.
This vinaigrette will keep from 4-6 weeks and can be used as a salad dressing, on vegetables or cold pasta.
- Place all the ingredients in a mixing bowl and whisk or beat with an electric mixer to form an emulsion.
- Pour into bottles and refrigerate until using.
Bernard Minguy, Owner, Chez Bernard Épicerie-Traiteur, Saint-Sauveur, Laurentians
Quebec Maple Producers Federation - The Maple Route on Gourmetpedia
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