July 5, 2012 | Henri of Henri's Reserve
Alas, mes amis, while Paris will not be the same without our presence for this year's Bastille Day festivities, Olivia and Frederick insist we throw a Champagne soirėe to celebrate with close friends at THE best place - "the Garden of Eden", my home in Champagne.
Why the celebration? For the French, my dear friends, the July 14, 1789 storming of the Bastille (a fortress and prison in Paris) by an angry mob marked the beginning of the French revolution, the demise of the monarchy and the birth of modern France. In France, Bastille Day is referred to as La Fête Nationale or just plainly le quatorze juillet (July 14th). Festivities are held throughout France, and in my village we celebrate with dancing, music and parties in the street, and of course, the piece de resistance - a spectacular fireworks display.
"Paris again, Henri?" The slight hint of sarcasm in Olivia's voice insisted on a different type of celebration this year. So, mes amis, I can't think of a better way for all to celebrate than to indulge in my reserve of artisanal Champagnes paired with some simple and delicious foods. Create your own unique village celebration with the suggestions that follow - viva la difference!
How to Set the Mood
Decorate your party space in the colors of the drapeau tricolore (the French flag). Most of us have white tableware so just adding red and blue napkins will put a French twist on things. (You might even have some left over from celebrating 4th of July.) Add a lovely touch by adding bouquets of red, blue and white flowers around the room.
Use coupe glasses for the Champagne. Legend has it that the coupe glass was molded from Marie Antoinette's left breast….as Frederick, would say, "talk about a personalized gift!"
Of course, it wouldn't be Bastille Day without singing La Marseillaise (the French national anthem) a few times, how fun it would be to request that your guests bring their favorite French (or French-themed) music. I love Edith Piaf and Malcolm McLaren's Paris album.
Add real joie de vive - encourage your guests to dress up a la 1790! Or at least in their favorite French designer's latest creation!
What to Drink and Serve
I'm a big believer in keeping things simple. Hosting parties should be fun, not a source of anxiety! For example, if you're not set on exactly what kind of Champagne you're planning to serve, I would recommend ordering my Tasting Sampler. It's a great way to let your guests sample three different styles of Champagne. It also makes for great conversation -- who doesn't love to compare notes on which wine went particularly well with a certain dish?!
Bastille Day is not associated with any particular food. This gives you the flexibility to serve your favorite French dishes without feeling that you're breaking with tradition. In this instance, I'm going to take advantage of how wonderfully Champagne pairs with salty, savory and rich foods. However, I will not at all feel offended if you create your own menu.
Henri's Menu
Oysters
French Baguettes
Aged Gouda, Parmesan, Brie, Chėvre
French Dry Salami known as 'Saucisson Sec'
Smoked Salmon with Crėme Fraîche and Chives on Toasted Brioche
Gruyère Gougères
Bacon and Gruyère Quiche & Salmon and Broccoli Quiche with Herb and Salmon Roe Sauce
Raspberries and Strawberries
Salmon and Broccoli Quiche with Herb and Salmon Roe Sauce
Crust:
• 1-1/4 cups flour
• 10-1/2 tbsp butter
• 1 pinch salt
• 2 tbsp water
Filling:
• 3/8 lb chopped broccoli, slightly parboiled
• 1/4lb smoked salmon
• 3/4 cup cream
• 1/2 milk
• 3/4 grated gruyėre
• 3 large eggs
• 2 tbsp chopped dill
• 2 tbsp chopped chives
• 1/4 tsp freshly ground black pepper
Sauce:
• crême fraîche
• 1 tsp of French mayonnaise
• chopped dill
• chopped parsley
• chopped chives
• chopped red onion
• salmon roe
• black pepper
Instructions:
• Mix the ingredients for the pie crust and let it rest in the refrigerator for 30 min.
• Pre-bake the crust 10 min. at 400 F.
• Combine the eggs, heavy cream, grated cheese, dill, chives and pepper in a mixing bowl and whisk until evenly blended.
• Fill the crust with the smoked salmon and parboiled broccoli. Pour over the egg mix.
• Bake for about 35 min. at 400 F, but keep checking it.
• Mix the ingredients for the sauce, cover it and put in the refrigerator.
• Remove the quiche from the oven and let it cool on a wire rack. Let the quiche rest for about 20 min. before serving. Can be served hot, warm or at room temperature.
Bacon and Gruyėre Quiche
Crust:
• 1-1/4 cups flour
• 10-1/2 tbsp butter
• 1 pinch salt
• 2 tbsp water
Filling:
• 1 tbsp butter
• 1 cup minced onion
• 3 large eggs
• 1-1/2 cups heavy cream
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3/4 cup grated gruyère cheese
• 8 slices bacon, cooked and crumbled
Instructions:
• Mix the ingredients for the pie crust and let it rest in the refrigerator for 30 min.
• Pre-bake the crust 10 min. at 400 F.
• Heat the butter in a sauté pan over medium heat. Add the onion and sauté until golden, about 8 minutes. Remove and reserve.
• Combine the eggs, heavy cream, grated cheese, salt, and pepper in a mixing bowl and whisk until evenly blended. Stir the bacon and onion into the egg mixture. Spread the egg mixture evenly in the quiche crust.
• Bake for about 35 min. at 400 F, but keep checking it.
• Remove the quiche from the oven and let it cool on a wire rack. Let the quiche rest for about 20 min. before serving. Can be served hot, warm or at room temperature.
Gruyėre Gougėres
These little golden puffs are heavenly with Champagne. Makes 40 1 1/2 inch Gougères.
Ingredients:
• 1 cup water
• 1/2 cup butter
• 1/4 tsp. salt
• 1/4 tsp. sugar
• 1 cup all-purpose flour
• 2-3eggs
• 2/3 cup grated gruyère cheese
• 1 tsp. dry mustard powder
• Cayenne pepper, a couple dashes or to taste
Instructions:
• Preheat the oven to 375 degrees.
• Add the water to a medium saucepan over medium heat. When the water is hot (steaming, but not boiling), add the butter, salt and sugar. Stir occasionally until the butter is completely melted. Lower the heat and stir the butter mixture with a wooden spoon vigorously as you gradually add the flour. Keep stirring vigorously until the mixture comes to together and starts forming a tacky ball in the pan (When you press your hand on the ball of dough it sticks but easily releases without leaving much if any dough on your hand.)
• Turn the dough out into a large mixing bowl. With an electric mixer, beat in the eggs, one at a time on medium speed. You want the dough to be smooth, firm and waxy. If your dough is not smooth after beating in two eggs, you may want to add an extra egg, or half an egg. It is important that the dough is firm enough to stand up in round balls when you spoon it onto a cookie sheet without spreading. It should be as firm as cookie dough, but it is much softer and lighter.
• After adding the eggs, use a wooden spoon to stir in the cheese, mustard and cayenne. Spoon small one inch balls of dough onto a baking sheet lined with parchment paper. Bake for 30 to 35 minutes. The Gougėres are done when they are lightly browned on top and brown on the bottom. Immediately after taking them out of the oven, us a paring knife to make a small slit in the side of each puff. This will release some of the hot air inside and prevent the puffs from "sweating" and losing their crispness. Serve warm or at room temperature.
