Eating J. Leblanc nut oils is the best part of all!
It has been said that the true contribution of French cuisine was the idea of adding layers of taste and texture to dishes. Artisanal nut and seed oils, like J. Leblanc's, support this idea fully. Nut and seed oils are often referred to as "seasoning oils": because of their low smoke point they are not generally used for sautéing or cooking, but rather in finishing dishes. Nonetheless, you will find many a recipe, written by wonderful and knowledgeable chefs, using nut and seed oils for sautéing in order to set a subtle base flavor.
Nut and seed oils can really spruce up your salads.
Nut oils can be used for salad dressings with quality vinegar such as champagne, Banyuls, sherry or raspberry vinegar. The usual ratio is three parts oil to one part vinegar.
Pumpkin Bisque with Apple Dumplings
By Chef Sam Etheridge
Ingredients:
- 2 small apples diced
- 1 teaspoon Brown sugar
- 1 teaspoon Cinnamon
- 1 teaspoon unsalted butter
- 12 Wonton skins
- 1 tablespoon vegetable oil
- 1 Egg, beaten
- 1.5 cups fresh pumpkin puree
- 1 quart chicken stock
- 0.25 cup heavy cream
- 2 tablespoons brown sugar
- 1 Shallot (minced)
- 1 teaspoon chopped fresh ginger
- 2 garlic cloves (minced)
- 1 pinch of cayenne pepper
- 1 teaspoon Salt
- J. Leblanc Pumpkin Seed Oil for a rich decadent finish
Place butter, apples, cinnamon and one teaspoon brown sugar in a saute pan and cook on low heat until apples are soft, about 10 minutes. Let cool.
In a medium soup pot, saute shallot until soft; add ginger and garlic and saute one additional minute. Add chicken stock, pumpkin, 2 tablespoons brown sugar, cayenne and salt. Stir well and simmer on medium heat for about 15 minutes, stirring often. Add heavy cream and continue cooking five additional minutes.
While soup is cooking, place a small amount of cooled apples into each wonton skin. Brush the edges with beaten egg and fold over. Press firmly to stick the edges together. In saute pan add vegetable oil and saute dumplings on low heat until browned on both sides. Serve soup in a bowl topped with two apple dumplings and drizzle with J. Leblanc Pumpkin Seed Oil.
Serves 6.
8 fluid ounce glass bottle
