A French Holiday menu: the hors d’oeuvres

In France Christmas menus  seek to delight but by means of dishes that are rare and refined! Our vegan holiday menu  leaves no one feeling left out just because they are vegan or attending a vegan dinner!

We start out with an hors d’oeuvres, served in spoons, that is a little hint of the sea:

Oyster-style appetizers

Serves 4 to 6 as an aperitif

Ingredients:

Sour cream

A tiny pinch of salt

Sea jelly

280 ml of water

Optional: a drop of soy milk for the milky colour

1/2 tsp agar agar

1/2 tsp miso

1 – 1/4 cc of the sam seaweed mixture

Vinegar and shallot

A shallot

Red wine vinegar or cider vinegar

 

Take 100ml of soy and put it in a very fine sieve without stirring. Let sit over a bowl for two hours. Add pinch of salt and remix.

Cut the shallot into small squares and place in a small container. Cover with red wine vinegar and marinate in the open air for 2 hours as well.

To prepare the sea jelly. Arrange the water (and a drop of soy milk if you decide to put it) in a small saucepan. Add agar agar and seaweed. Bring to a simmer for 1 minute, stirring constantly. At the end of cooking, uncombine the miso and place the liquid in a dug but fairly flat container (even if it means dividing the mixture) because the seaweed will go to the bottom of the container. Allow to cool in the open for a few minutes and let it cool for at least 1 hour.

And it’s ready! Unmould the jelly (it’s pretty easy to do because I made it deliberately very wobbly, you have to start by peeling off the edges and letting slide into a flat plate). You can also put the jelly in very small silicone molds.

Place a thin layer of sour cream in a tablespoon (or coffee for small mouths), add a slice of jelly, one to two grains of fleur de sel, and finish with a little shallot vinegar (or lemon juice if you prefer). And taste it by putting everything in the mouth as for oysters. Is nice very cold !

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