Heirloom Heritage Hen Eggs
Brighten your weekend with a pastel brunch—les oeufs de tes rêves! Le Coq Rico will be celebrating the high season for pasture, by debuting a selection of Heritage Eggs. Now through September 21st, our brunch menu will allow guests to taste the “egg-bow”: a rainbow of heirloom eggs from Hudson Valley heritage hens.
Always working close to the terroir, Chef Westermann will offer vitamin-packed eggs, sourced from a small family farmer in Hudson Valley. His respectful, humane way
of raising birds, allows us to share this wonderful tasting adventure with our guests. The relationships we have fostered with our providers, and the quality specifications followed, allow us to offer the most exclusive farm-to-table poultry products, directly from the source. Chef Westermann believes that these rare brown and blue pastured eggs are best enjoyed sunny-side up au naturel, or served with a touch of wildness—mushroom fricassée and angel-hair potatoes.
Both come with your choice of heritage breed:
Originating from the Dutch town of Welsum, these friendly birds are widely known for their large terracotta eggs with brown speckles.
An American bird descended from a Chilean breed of the same name which produce vividly colored blue-green eggs.
Developed in 1940 as the premier American broiler fowl, these birds lay light brown-colored eggs.
DThis breed of chickens originated from the South Western region of France known as Poitou-Charentes and were developed stateside in the 1920s; they produce dark-chocolate-colored eggs.
Rosewater Madeleine with Rose Petal
The recipe for Madeleine cake originated in Lorraine, France where it was first called the egg cake. The dessert gained it's name and became infamy when Madeleine Paulnier baked it for a special party at Duc Stanislas Leszczynski Castle in 1755. The Madeleine is traditionally baked in a shell shaped bake plate. It is now the famous recipe of the city of Commercy-France, Madeleine Paulnier birth place.
BATTER FOR 15 MADELEINES
2 large eggs
150 g sugar
170 g bread flour
7 g baking powder
130 g butter
1 teaspoon of rose water
15 red rose petals, edible variety
The Day Before - Crystallization of rose petals
1 egg white
20 g sugar
On a plate, spread out the rose petals in one layer and lightly brush each side of the petal with a little egg white. Then, sprinkle the petal on both sides with sugar. Allow to dry overnight in a dry and warm place (such as near a radiator).
Day of Baking
- Whip the eggs with 150 g sugar.
- Add the flour and the baking powder to the mixture, mix until smooth.
- Melt 65g of butter gently over low heat.
- Meanwhile, add 65 g of butter to the flour-egg mix. Then, add in the warm melted butter and rose water. Mix everything.
- Let stand for 2 hours.
- Use silicone or traditional madeleine molds. If using traditional molds, butter and flour the molds.
- Divide the batter equally for each madeline.
- Preheat the oven to 200 ° for 5 minutes.
- Bake at 400°F for 10 to 12 minutes depending on the oven.
- Lay the crystallized petals on the warmed madeleines and serve.
Though most fans may not realize, France shares a special relationship with the Kentucky Derby. In 1872, Meriwether Lewis Clark, grandson of William Clark of the famed exploratory duo Lewis and Clark, traveled to Europe on holiday. There, he developed a friendship with the members of the French Jockey Club, the group who developed the Grand Prix de Paris Longchamps, a famous thoroughbred horse race in France. Upon his return to the United States, Clark was determined to create his own spectator horse racing event in the United States and founded Kentucky's premier horse racing track, the Churchill Downs--home to the Kentucky Derby! .../...
.../...To celebrate Derby day and honor the close relationship between France and the Kentucky Derby, on May 6th Le Coq Rico's brunch menu will feature a special limited-time Mint Julep cocktail, the preferred cocktail of all Derby-goers. Additionally, Chef Westermann is pleased to offer brunch guests a small shot of Burgoo, the traditional Kentucky meat stew highlighted at Churchill Downs on race day. Le Coq Rico's special version of burgoo is made only with Le Coq Rico's heritage, pasture-raised chicken sourced from local Northeastern farms, of course. Happy Derby Day!
Chef Westermann’s country home is just 6 kilometers from the famous truffle market in Richerenches, Vaucluse, France. He visited the market this month to make a unique hand selection of Truffle Noir du Tricastin black truffles for Le Coq Rico's New Year's Eve menu.
The annual Truffle Market is a main attraction for Richerenches, open only on Saturdays from November to March. The Richerenches Truffle Market is the biggest in the Provence and accounts for approximately 30% of all the truffles in France. Richerenches also bears the label "Good Taste Site" and continues to affirm itself as the capital of quality truffles.
Towards the middle of January, "la messe de la truffe" is held at the church. Instead of money, truffles are given in the collection, the offerings are weighed and sold and the proceeds go to the church This ritual is held on the Sunday of St Antoine.
Thank you so much, Chef!! - Le Coq Rico Team
Cooking Time: 5 hrs.
1 goose, 3.5-4 kg
4 cleaned poultry livers
180 grams stale bread
20 cl milk
300 grams onion
2 cloves garlic
30 grams butter
300 grams pork collar
20 grams flat-leaf parsley
½ teaspoon of four-spices
Salt and pepper
The Aromatic Garnish:
50 grams onion
50 grams carrot
50 grams celery
2 parsley stems
2 cloves garlic
1 stem of thyme
½ bay leaf
75 cl chicken stock (or water)
For the Stuffing:
1. If the neck is attached, remove. Soak the bread in the milk. Remove the stalks and chop the parsley leaves. Beat the eggs.
2. Peel and chop the onions and garlic. Gently sauté them in a pan with the butter, stirring constantly until they become transparent and fair; about 20 minutes.
3. Mix together the chopped pork collar, onions, garlic, bread, chicken liver, goose fat, and liver. Stir in parsley and beaten eggs with a spatula.
4. Season with salt and pepper. Add the four-spices and grated nutmeg. Adjust seasoning if necessary.
For the Goose:
1. Preheat the oven to 400 degrees. Salt and pepper the interior and exterior of the goose. Fill with the stuffing.
2. Sew each end of the goose so as to maintain the legs and wings along the body, passing the string under the front wings and the back of the legs ; tighten and tie.
3. Place the goose in a cocette greased with goose fat and sautée on all sides over medium heat for 15 minutes. Bake for 30 minutes, basting frequently.
4. Prepare the aromatic garnishing: peel and cut the carrots and the onions into thin slices; cut the celery into small piece. Place around the goose and add parsley, thyme, garlic, and bay leaf. Return to the oven and cook for 15 minutes.
5. Deglaze the pan halfway with chicken stock or water, and cook for 3 hours and 30 minutes at 300 degrees, basting frequently with the juice from the goose. Midway through cooking, when the goose is golden and shiny, cover with aluminum foil.
6. Remove the goose from the cocette and pass the juices through a strainer. Pour into a saucepan and reduce to 25 cl. Adjust seasoning, degrease, and keep warm.
7. Cut the goose into pieces. Serve with the juices, fried potatoes or mashed celery.
Cooking Time: 3 hrs. 20 min.
1, 4 kg turkey
4 tablespoons olive oil
100 grams butter
Salt and pepper
40 grams celery root
40 grams carrot
1 bay leaf
1 thyme stem
4 parsley stems
Side Dish Ingredients:
500 peeled pumpkin
500 grams peeled sweet potatoes
50 grams blanched hazelnuts
50 grams chopped walnuts
3 cloves garlic
4 tablespoons hazelnut oil
20 grams butter
20 cl chicken stock
Salt and pepper
150 grams corn maize
10 cl milk
1 teaspoon flour
A few sprigs of parsley and chives
Salt, pepper, and butter
For the Turkey:
1. Put the giblets from the turkey in a pan. Add the celery root, carrot and leek (cleaned and cut into pieces), the onion (peeled and cut), cloves, and spices. Add water to cover and salt lightly. Cook on low heat for 1 hour 30 minutes.
2. Run the stock through a strainer. Place the turkey on it’s side in and and pour the broth over it. Cover the turkey with a piece of aluminum foil and cook on low heat to steam for 10 minutes. Put the turkey on its other side and cook for 10 minutes more. Finally, put the turkey on its back, and cook for another 10 minutes.
3. Remove the turkey from the pan and let cool. Pour the broth into a pot and degrease.
4. Generously grease the lukewarm turkey with oil and half the butter. Put the other half of the butter inside the turkey. Salt and pepper. Put the turkey onto a roasting pan and place in a 350 degree oven for 1 hour, basting frequently with the pan juices. When the turkey is well-browned, deposit onto a cutting board and cover with aluminum foil.
5. Deglaze the baking tray with the chicken stock, scraping the caramelized pan and juices. Let reduce in the oven. Remove and filter through a strainer.
For the Side Dish:
1. Cut the pumpkin and sweet potatoes into large pieces. Peel and chop the onion and garlic.
2. Warm the hazelnut oil and butter in a cocotte. Throw in the onion and garlic, and sauté for 3-4 minutes on low heat. Add the pumpkin and sweet potato, and cook over medium heat until caramelized. Add the chicken stock. Cover the pan, and cook over low heat for just under 1 hour without stirring.
3. Put the walnuts and the hazelnuts in a pan and toast on low heat, stirring constantly.
4. Cook the chestnuts in butter over medium heat. Deglaze with chicken stock. Continue cooking on low heat for 30 minutes until the liquid evaporates.
For the Corn Cake:
1. Briefly heat the corn on low heat. Crush into a puree.
2. Whisk together the eggs, milk, flour, and chopped herbs. Salt and pepper. Add to the corn puree.
3. In a buttered skillet pan, heat the corn cake for 3 minutes on each side until golden.
1. Carve the turkey and place the pieces on a baking dish. Reheat the turkey for 10 minutes in a 200 degree oven. Coarsely crush the vegetables and put them in a serving dish. Add salt and pepper and mix together. Drizzle the vegetables with the turkey drippings. Sprinkle with the walnuts and chopped hazelnuts. Serve with the corn cake.