Petit Jésus en brioche au safran, softy holiday pie


This dish screams : Christmas jingle bell…
It’s le Petit Jésus en culotte de velours (lit : Kid Jesus in velvet pants, which means a delight.)
Well, it’s le Petit Jésus in the sense of salami, dry sausage. A big one is prepared specially for Christmas Eve in Lyon and around, so it’s named le jésus .

gros jesus source wikipedia
Le « Jésus de Lyon » est le « cousin » de la rosette de Lyon. C’est un saucisson de grand diamètre, 10 cm. Il pèse environ 400 g et est réalisé à partir de viandes nobles triées et parées avec soin ; il fait l’objet d’une phase de maturation et d’affinage particulièrement importante pour la qualité gustative du produit fini. La matière première entrant dans la composition du produit est exclusivement de la viande et du gras dur de porc. Le Jésus de Lyon, pour être bien maintenu, est mis sous un filet qui donne une empreinte spécifique et une forme particulière de poire. Il doit sécher de longues semaines avant d’être vendu. On peut encore déguster un saucisson cru, ou à cuire. Truffé et pistaché le saucisson est bouilli avec des pommes de terre. Le saucisson brioché est un saucisson à cuire placé dans une pâte à brioche et cuit au four. Il se déguste sans accompagnement, coupé en tranches.
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The « Jésus of Lyon » is related to the “rosette de Lyon” sausage. It’s a large salami, 10 cm of diameter, about 400 g. It’s made of premium pork exclusively, specially aged during weeks. It is contained in a net that gives him a pear shape. It can be served raw, or cooked. With truffles and pistachio it’s boiled with potatoes. The “saucisson brioché” is baked in brioche dough. It’s eaten on its own, sliced.

I had a small one, a petit jésus. I baked it in buttery brioche.

OK, it looks like a yellow hippo… But the shape is secondary when it’s so yummy. The brioche is flavored with precious saffron.

This brandy tomato based sauce can be made more simply than the brown sauces. It’s even better.
Miam, miam…. it goes away very fast.

Pâté chinois, pas très chinois

Not very Chinese, for a Canadian dish hugely arranged… with real pâté, so you can’t say I cheat you totally. And what if I did, after all…
You can see another avant-garde version, the pâté chinois sauvage from Nori Croquante more adapted if you can gather ingredients in the Canadian woods. Japanese woods contain mostly bears and yuzu lemons. Well, we have pretty cultivated plants.

Never tired of playing with the color of the taters.

Creamed white corn cooked with a little milk, with black pepper and a little butter.

Raw, on the cob. It’s sweetly delicious.

The home-made nutty poultry terrine (click here) is flavored with thyme. Some more on top.

Leaves of mint and capers.

Terrinettes de la gourmande charcutière

Terrine de volailles aux herbes et noix.

Tartine de terrine au foie de volaille.

Today, 2 other mini-terrines. The first photo is a terrine of poultry with herbs and walnuts. The second, an open sand with a terrine of poultry liver.

All the terrines that cooked together… The red orange color is because I sprinkled paprika and turmeric at various stages. You may not know it but the natural color of all the terrines, ham, sausages is grey, sad ash grey and the pros add nitrates to make them be pinkish. I didn’t use nitrates.

It contains ground chicken, pasted liver, liver chunks and tarragon. It’s soft, easy to spread. There were 2 of this type.

Here we have a crunchy one with walnuts. It’s chicken and duck. I added a random mix of herbs from my garden (recently reviving after the heat wave) : mint, another mint, sage, basil, hori basil, lemon balm.

The third one :

October cornucopia terrine

Corne d’abondance d’octobre (October cornucopia)

To celebrate the new month, a nice duck terrine with marrons and walnuts. That made me happy as we don’t get much terrine or pâté here. So that was like a little trip home.

Duck meat marinated in brandy, liver, ground chicken, walnuts and chestnuts. All the bounties of the season.

Making mini-terrines, because they are much easier to cook, eat, etc…

After 3 days flavor starts to maturate. And it’s really delicious.

Cochon de lait en gelée – Milk pig stuck in ice ?

I know my translation sounds silly. A cochon de lait is a milk drinking pig. A baby pig. A piglet. In Lorraine, it’s very popular food. Especially this Summer dish with a boiled piglet, stuck in wine flavored jelly.

Normally the whole piglet is used, and you eat the meat and the soft skin. I can’t get that here. So I used a pre-boiled pig foot and tender filet meat. Not the same… but that’s good too.

I really like eating it on a hot day. The cold ingredients and the jelly are extremely refreshing.