Description
Café Degas French Boudin noir with pinot noir Bordelaise and green apple Tarte Tatin. To avoid a bloody mess in your kitchen, we have omitted making the boudin from scratch.
Ingredients
Scale
Tarte Tatin
- 4 tbsp butter
- 1 cup brown sugar
- 3 cups apple slices
- 1 rolled pate sucré, or other pastry dough
- 1 tbsp chopped bacon
- ½ cup caramelized onions
Boudin Noir
- 1 pack of 4 Boudin noir sausage (aka:blood sausage)
- 1tsp oil
- 1 tsp butter
- 1cup wine
- 2 shallots
- 2 cloves garlic
- 1sprig fresh thyme
Instructions
Boudin noir and pinot noir Bordelaise
- Sauté shallots, garlic and fresh thyme in oil and butter until clear.
- Add Pinot Noir reduce on low heat for 15 minutes.
- Salt and pepper to taste.
- Seared Boudin noir on low fire on both side to a crisp
Bacon and Onion Tarte Tatin
- Preheat oven at 450 degrees.
- Melt butter in a 9” inch baking dish.
- Add brown sugar and, stirring, heat over medium-high heat for 3 minutes, until the bubbles are large and heavy.
- Cool slightly until sugar begins to set.
- Cover with one layer of sliced apples, add one layer of bacon and caramelized onions, add another layer of sliced apples.
- Cover with pastry dough, trim to fit but do not seal edges.
- Bake for 15-20 minutes until pastry is golden brown.
- Cool for 2 minutes and invert onto a serving plate.