Sandwich fondant de Cheddar Fumé au bois de Pommier, petits fruits et Calvados

Poids Unité Ingrédients
2 cups brown sugar
1 litre calvados
4 tbsp seasoned rice vinegar
10 units whole cloves
3/4 tbsp dry mustard
1.5 tsp ground cinnamon
1 tsp garlic powder
1 pinch cayenne pepper
2/3 cup tomato paste
1 cup raisins
3/4 cup sea buckthorn berries
60 gr Applewoord Smoked Cheddar

Chef

Philippe-Emmanuel Favron

Always in search of knowledge and experience, Philippe-Emmanuel Favron has worked in and presided over several Québec City kitchens and major events, including 10 years spent with Guy Laliberté as banquet chef working with renowned chefs. Now chef and co-owner of OS rôtisserie de Quartier and Chez Victor (rue St-Paul), Philippe-Emmanuel works daily to revamp the discoveries and knowledge acquired over the years for a congenial, accessible and flavourful result.

Étapes

  • Soak sea buckthorn berries and raisins in Calvados for at least 24 hours.
  • Remove berries from alcohol and set aside.
  • Flambé alcohol.
  • Add remaining ingredients and simmer over medium heat for 15 to 20 minutes.
  • Return berries to pan and simmer for another 10 minutes on medium-low heat.
  • Remove from heat and set aside.
  • Butter two large slices of home-style bread (at least two inches thick)
  • Place 60 g of APPLEWOOD SMOKED CHEDDAR between the two slices of bread (unbuttered side)
  • Grill the sandwich on both sides in a skillet over medium-low heat until the cheese is completely melted.
  • Serve with the warm sea buckthorn and raisin jam and a handful of Arugula lettuce (or other bitter lettuce of your choice).