French bakery manufacturer, Bridor, has launched a new Mulled Wine and Chestnut Bread for caterers looking to create outstanding canapés this Christmas. While mulled wine is a drink originating from Germany, it is now enjoyed worldwide, particularly at Christmas markets and festive gatherings, where it has gained widespread popularity. Bridor’s new Mulled Wine and Chestnut Bread, in collaboration with Maison Lenôtre, will provide caterers with an innovative base for their canapés over the festive period, giving foodservice providers an opportunity to tap into the popularity of the flavour which has become synonymous with Christmas.
Since 1997, Bridor and Maison Lenôtre have combined their expertise to offer professionals exceptional products, merging the sophistication of Lenôtre with the precision of Bridor.
The new Mulled Wine and Chestnut Bread comes pre-baked in a stone deck oven and is made with a unique selection of ingredients:
- Red wine (18%) is added to the kneader to give the crumb a lovely pink colour and refined aroma.
- Generous chunks of chestnuts (10%) are incorporated in the recipe, giving it a slightly crunchy texture.
- “Mulled wine” spices (cinnamon, ginger and zesty spices) give it character and unmistakable flavour.
The bread comes in a long, slender shape that is ideal for slicing before being used as a base for sweet or savoury recipes. Each 130g loaf makes around 20 slices, one centimetre thick, an ideal format for caterers to create delicious canapés and impress diners at cocktail parties, corporate functions, or dinner parties.
Erwan Inizan, UK Sales Director at Bridor said: “Our new Mulled Wine and Chestnut Bread is a product we’re really excited to launch because it gives caterers a new way to create canapés that are original and will impress diners. The new bread reflects our dedication to provide caterers and foodservice providers with unique products that suit a host of different occasions, and we hope our customers are inspired to include it on their menus. Our long-standing relationship with Maison Lenôtre is built on shared values, passion and creativity, and launching the new bread in partnership with the French patisserie house is testament to our commitment to delight caterers with distinctive and inspiring products.”
The bread can be used for sweet and savoury recipes and goes particularly well with foie gras, cheese and even chocolate. Chef Pierre Koch, Bridor EMEA Executive Chef, has created three new canapé recipes using the Bridor Une Recette Lenôtre Professionels Mulled Wine and Chestnut Loaf.
Duck Foie Gras Toast with Berawecka-Style Dried Fruit Chutney
Serves: 20 toasts
Preparation: 40 minutes
Ingredients:
Bridor Une Recette Lenôtre Professionels Mulled Wine and Chestnut Loaf
200g lightly cooked foie gras
Butter
For the chutney:
100g figs
30g dried apricots
10g pistachios
10g hazelnuts
10g walnuts
10g raw almonds
20g butter
10cl red wine
1 cinnamon stick
Method:
Start by crushing the dried fruit, then roast carefully in butter over a low heat.
Add the figs and apricots previously cut into pieces, cook for 2 minutes, then deglaze with red wine and add the cinnamon stick.
Leave to simmer gently until you obtain a delicious compote.
Remove the cinnamon stick then leave the compote to cool.
Assembly:
Start by cutting the slices of bread, then pipe on the dried fruit chutney and then cover with a generous slice of foie gras.
Chef’s tip: Start by cutting the slices of bread, then pipe on the dried fruit chutney and then cover with a generous slice of foie gras.
Quail Egg in Red Wine Sauce on Toast
Serves: 16 toasts
Preparation: 60 minutes
Ingredients:
Bridor Une Recette Lenôtre Professionels Mulled Wine and Chestnut Loaf
8 shallots
20cl red wine
16 qual eggs
4 slices of bacon
Butter
Salt, pepper
Method:
Start by finely chopping the shallots, then fry in butter.
Add the wine and simmer over a low heat for 45 minutes, until the shallots are nicely stewed.
Sieve the shallots to recover the reduced red wine.
Whisk with a knob of butter.
Arrange the slices of bacon uniformly on an oven-proof tray and put in the oven for 15 minutes at 180 degrees.
Assembly:
Start by cutting slices of bread and then delicately arrange the red wine and shallot compote, followed by the fried qual egg.
Pour a little juice over the white of the egg and arrange the bacon crisps attractively on top.
Season to taste.
Chef’s tip: If you find the bacon too salty, you can blanch it before putting it in the oven.
Pear Poached in Mulled Wine
Serves 4
Preparation: 30 minutes
Ingredients:
Bridor Une Recette Lenôtre Professionels Mulled Wine and Chestnut Loaf
2 Williams pears
20cl red wine
2 eggs
50g sugar
15cl milk
1 lemon
Cinnamon
Vanilla ice cream
Method:
Poached Pear:
If possible, prepare the day before:
Bring the wine, sugar, cinnamon and lemon juice to the boil.
Add the peeled pears and cook over a low heat for around 20 minutes.
Leave the pears to cool in the wine syrup and marinate overnight.
French toast:
In a salad bowl, mix the eggs with the sugar and milk, then soak the slices of bread until they are thoroughly soaked.
Melt the butter in a saucepan and add the slices of bread.
Turn over the slices to colour them on each side.
Assembly:
Thinly slice the poached pear and arrange the slices carefully on the slices of French toast.
Serve with a generous portion of vanilla ice cream.
Bridor was established in France in 1988, the home of bakery and bread, and boasts a long-standing heritage and expertise. Known for its ongoing innovation, Bridor draws inspiration from the latest global trends to deliver new and exciting products that appeal to an international audience.
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