Normandie Tea Recipes

BRAISED RABBIT WITH POLENTA

Steps:

• In large casserole over medium-high heat, heat olive oil and add onion, bacon, bay leaves, sage, rosemary and cloves. Saute, stirring constantly, until onion is wilted, about 4 minutes.
• Season rabbit pieces with salt and pepper to taste. Add rabbit to casserole, and saute until lightly browned, about 3 minutes a side. Add tomato paste and wine. Stir, scraping bottom of pan. Add stock. Simmer partly covered until rabbit is cooked, about 40 minutes.
• Remove rabbit pieces to a platter, and keep them warm. Strain sauce, and return it to a clean pan. Bring it to a boil, and reduce for 5 minutes. Adjust seasonings. Pour sauce over rabbit, and serve with polenta.

BAMBOOZLE

Steps:

• Stir all ingredients well over ice cubes in a mixing glass. Strain into a 5-ounce martini glass and garnish.

FONDUE NORMANDE (NORMANDY-STYLE FONDUE)

Steps:

• Remove the cheese rind, cut into pieces.
• Rub the fondue pot with garlic.
• Put the pieces of cheese in the fondue pot.
• Add the cornstarch diluted with warm cider on low heat, stirring constantly until cheese is completely melted and mixture is smooth.
• Then add salt, pepper and the calvados .
• Enjoy as you would normal fondue.

NORMANDIE TEA

Steps:

• In a pan, warm the Calvados.
• In a tall pedestal mug, mix the Calvados with the sugar. Ignite with a match and let burn for 10 seconds. Add tea and garnish with cinnamon stick.