Celebrate the Holidays with Favorite Recipes from L’Auberge Chez Francois

The holidays are a time when friends and family to gather together and celebrate - - usually over a meal. No celebration is complete without the pleasures that a joyful meal provides. Chef Jacques Haeringer of Washington DC’s legendary restaurant, L’Auberge Chez Francois, believes that the combination of great food served in a warm, welcoming setting always creates a memorable evening.

“Unforgettable meals are a tradition at L’Auberge Chez François,” explains Chef Jacques. “It’s a tradition based on our philosophy that life’s memorable moments are not complete without a festive meal.” The ambience, the artful presentation and the anticipation of delightful tastes merge together to indulge the senses and help create a wonderful holiday experience.
This year create your own memorable holiday meal with these great recipes from L’Auberge Chez Francois.

PUMPKIN GINGER SOUP
Serves 6

2 small pumpkins, 2 pounds each (or one 28 ounce can pumpkin purée)
1 large pumpkin (for tureen)
2 cups white stock or chicken stock
1 cup water
¼ cup maple syrup
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
2 teaspoons freshly grated ginger
1 cup half and half
6 teaspoons raw, hulled pumpkin seeds
1 one pound lobster

Preheat oven to 350 degrees.

TO PREPARE THE SOUP:
Cut the 2 medium pumpkins in half, scoop out the seeds, and place the cut side down on a baking sheet. Bake for 1 hour or until soft. Scoop out the pumpkin flesh into a food processor and purée until smooth. Pour puréed pumpkin into a saucepan and add the white stock, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Taste and adjust seasonings.

TO PREPARE THE LOBSTER:
Fill a pot fitted with a steamer top with salted water and bring to a boil. Place the lobster in the steamer, cover, and cook for approximately 8-10 minutes until the lobster is just cooked through. Remove and allow to cool.

Crack the claws to remove the meat. Split the lobster tail down the center and remove the meat. Reserve with the lobster claws.

TO SERVE:
Cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out, scraping out the seeds and checking for holes. Remove the soup from heat and stir in the half and half.

Divide the lobster meat between 6 warm serving bowls.

Pour the hot soup into the pumpkin tureen and sprinkle with pumpkin seeds before serving. Ladle the soup into the warm, garnished serving bowls.

ROAST SEA BASS PROVENÇAL
Serves 2

FOR THE SEA BASS:
2 pound sea bass
sea salt and freshly ground pepper to taste
1 bulb fennel, trimmed and chopped
3 branches dried fennel stalks
1 bunch tarragon, chopped
1 tablespoon olive oil
¼ cup dry white vermouth

FOR THE SAUCE:
¾ cup dry white vermouth
1 bunch tarragon, chopped
1 tablespoon freshly ground pepper
¼ cup heavy cream, warmed
8 ounces butter, diced and chilled
juice of 2 lemons
sea salt and cayenne pepper to taste

TO PREPARE THE SEA BASS:
Preheat the oven to 400 degrees. Lay a large sheet of parchment paper on a sheet pan.

Rinse the cavity of the sea bass under cold, running water and pat dry. Season the inside of the fish with salt and pepper, stuff with fresh and dried fennel and tarragon, and coat the outside with oil.

Place the sea bass in the center of the parchment paper. Gather the edges, partially close, and pour the vermouth over the fish. Seal the edges of the parchment paper, place in the oven, and roast for 18 minutes or to desired doneness. Remove from the heat and set aside, keeping warm.

TO PREPARE THE SAUCE:
In a medium sauté pan, bring the vermouth, tarragon, and pepper to a boil, reduce the heat, and simmer until reduced to one tablespoon. Remove from the heat, strain, and return to low heat.

Whisk in half of the cream. Gradually whisk in the butter to form an emulsion. Add the remaining cream to desired consistency. Remove from the heat, add the lemon juice, and season.


No holiday meal is complete without a little bit of the “bubbly.” Try this delightfully light mousse.

CHAMPAGNE MOUSSE
Serves

2 egg yolks
3 tablespoons evaporated cane juice or sugar
2/3 cup champagne
1/2 teaspoon gelatin
1 tablespoon water
1/2 cup heavy whipping cream

Whip the heavy cream and refrigerate.

Combine the yolks and evaporated cane juice in a glass or stainless steel bowl and whisk thoroughly until the mixture whitens. Add the champagne and whisk together completely.

Place the bowl over a pot of simmering water and cook, beating constantly until the mixture thickens to the consistency of a light hollandaise sauce. Remove from heat and continue whisking for about 1 minute. Set aside and allow to cool.

Combine the gelatin and water in a small bowl and let stand for 5 minutes to soften the gelatin. Heat the softened gelatin mixture until the gelatin dissolves and the liquid clears.

Whisk the dissolved gelatin into the champagne mixture. Then fold in the whipped cream with the aid of a rubber spatula. Chill for 1 hour before piping the mousse into champagne glasses or dessert dishes.

Garnish with fruit marinated in champagne.

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All recipies
Copyright Chef Jacques Haeringer from Two for Tonight,
Bartleby Press; $26.95; ISBN: 0-910155-43-7


ABOUT CHEF JACQUES HAERINGER

Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father’s footsteps, Jacques loves to create and serve contemporary French fare at his restaurant, L’Auberge Chez François, in Great Falls, Virginia. His menus feature reinterpreted Alsatian and French cuisine for American palates. When he isn’t in the kitchen, he can be found teaching his popular gourmet cooking classes. Jacques is often asked to author magazine articles, cook up recipes at culinary events, and to be a guest on television and radio shows across the country.

Jacques is the author of Two for Tonight, a collection of recipes that inspire romance through food and togetherness, and the Chez François Cookbook,the bible of classic Alsatian cuisine featuring some of the restaurant’s most popular recipes. He lives in Northern Virginia and is currently working on a new cookbook and television show.

“Tradition Lives on at L’Auberge Chez Francois” - The Washington Post features L’Auberge Chez François in their Spring 2010 Dining Guide. http://tinyurl.com/2fymvxy/ And for a video visit of the restaurant, go to: http://tinyurl.com/33wta6l